Bread Shira

First of all thanks for your nice comments on My aai's special "Sabudana Pachadi".
Generally for ladies, big problem is what to do with leftover bread? Now,it is no more a problem. There is a great option known as "BREAD SHIRA". Bread shira is very easy & fast to do recipe. It's better to have one day old bread for this. Though I am not having very sweet tooth, this is very nice. Worth to try for your kids…..



Ingredients

Bread Slices - 10 - 12
Pure Ghee - 1 cup
Sugar - 2 cups
Cardamom Powder - 1&1/2 Teaspoon
Milk - 4 cups
Cashew & Almonds for garnishing

Procedure :

Make bread crumbs in the mixer. Heat pure Ghee in Kadai. Then add Bread crumbs and fry till it turns to golden brown. Then add milk and cover it with lid. After a steam, remove the cover and add sugar. Mix it properly and again cover it for 2-3 minutes. Remove the lid and keep it on slow heat till ghee comes outside. Then add Cardamom Powder and mix it. Garnish it with Cashew & Almonds slices.

I would like to send this recipe for Sindhura's THE BREAD MANIA event

Sabudana Pachadi

Hey! I am the happiest girl in the world now. Guess what? My Aai & Baba (My Parents) have come here last night. Now it's really time for Aai's Khaugiri, her special recipes. Really nothing is as great as eating "Maa ke haath ka khana". Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Ingredients
Sabudana (sago)- 2 cups
Chana daal - 1 cup
Roasted peanut Powder (Danyacha kut) - 1 cup
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Oil- 2 table spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
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.At the same time soak Chana daal for 3 hours.
Drain water from chana daal completely. Grind chana daal, ginger and green chilly in mixer to paste. Heat oil in kadai, Put mustard seeds then jeera, haldi. Now add chana daal paste, mix it and cover it with lid for steam. After 2 minutes remove the lid. 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. After two minutes remove the lid. If you find this mixture very dry, you can add little oil into it and again put the lid for one minute. Lastly add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Hey gals, definitely try this….. its yummy!!!!!!

This is my entry for TONGUE TICKLER's FIC - January

and PJ's Event WHO'S GONA COOK FOR ME????

Hesarubele Kosambari (Mung Dal Salad)

Whenever I attend a wedding or any small function in Bangalore where the meal served on a green banana leaf, the popular side dish is Hesarubele Kosambari that is Mung Dal Salad. Mung dal (green gram dal) is very easy to digest. This Kosambari is nutritious, It helps digestion and is good for constipation. You can have 1 bowl of this salad as your breakfast also.

Ingredients
Mung Dal - 1 cup
Grated Fresh coconut - 1/2 cup
Chopped green chilly - 1-2
Chopped coriander leaves - 2 tablespoon
Lemon juice - 2 teaspoon
Salt & sugar to taste
For tempering
Oil - 2 teaspoon
Mustard seeds (Rai) - 1 teaspoon
Asafetida (Hing) -1 pinch
Curry leaves - 2-3

Procedure

Soak the Mung dal for 3 to 4 hours. Drain the water with strainer. Take it in a bowl and add grated coconut, green chilly, coriander leaves, lemon juice, salt & sugar and mix wel. Heat the oil in small kadai add mustard seeds, when it splutter add curry leaves and asafetida. Pour this tadaka on the mixture and mix it. Salad is ready. You can add grated carrot, finely chopped cucumber or during mango season, add grated raw mangoes instead of lemon juice.

This is my entry for TONGUE TICKLER's FIC - January

&

Laksmi's SWC-Salads under 15 mins

&

Srivalli's Legume love affair and to Susan’s event page.

Matar (green peas) Batwa

'Matar Batwa' is a variety of tasty Marathi recipe Matar Karanji. Actually I make matar karanji in my Kitchen regularly but I thought I will give new look to this by changing shape of it keeping the ingredient same. Once I read about 'kheema potli' in one of the Sanjeev kapoor's books. So I gave potli shape to this. In Marathi we called potli as 'Batwa' , hence the name of this dish is ' Matar Batwa'.

Ingredients

For Cover
Maida (all purpose flour) - 1 cup
Rava (Semolina) - 2 Table spoon
Mohan (hot oil) - 3 Table spoon
Ajwain - 1/2 Tea spoon

Salt to taste.

For Stuffing
Green peas - 2cup
Boiled and mashed potato- 1 medium
Green chilly garlic and ginger paste - 2 tea spoon
Lemon juice - 1 table spoon
Chopped coriander leaves - 2 table spoon
Cumin powder - 1/2 tea spoon
Salt to taste
Oil - 3 table spoon
Turmeric powder - 1/2 tea spoon
Oil for deep frying
Spring onion - 1-2

Procedure
For cover
Mix all the ingredient of cover and make a tight dough using water. Cover it and keep aside for 15 minutes.

For Stuffing
First coarsely crush the fresh (or frozen) green peas in mixer. Heat 3 table spoon oil in kadai. Add chilly, ginger and garlic paste and saute it, then add turmeric powder. Add crushed green peas and fry it for 1-2 minutes, ten add boiled and mashed potatoes,salt,cumin powder and mix it. Cover the kadai with lid and cook it for 2 minutes. Then add lemon juice and coriander leaves. Cool the mixture.

Now we will make Batwa,
Roll the dough balls into small puris (three inch diameter). Place 1 table spoon aloo, matar mixture in the center. Apply a little water on the areas a little away from the edges and shape like a potli as shown in picture. Seal by pressing them. Tie a knot to this potli with spring onion like a thread. Heat sufficient oil in kadai. Deep fry in medium hot oil till golden brown. Serve with any chutney you like.

would like to send this recipe to EFM-Savouries

and for "Sunday Snacks - Hot n Spicy"

Til Gul ghya god Bola…..

Sankrant is the first Hindu festival of the solar calendar year, falling on January 14. It is one of the most auspicious times for the followers of the Hindu religion. This festival coincides with the Sun's northward journey (Uttarayan). On Jan 14, the Sun enters the zodiac sign of Makar ( Capricorn). Sankrant means the movement from one zodiac sign to another. It is a special date when the day and night are of equal duration. Henceforth, the duration of the day becomes longer thereby providing a reason for celebration.
Sankrant symbolizes the onset of the harvest season and the end of winter. It has been celebrated as the harvest festival right from the times of the Aryans. The Sun God, Surya, is said to turn his back on winter with his chariot of seven horses marching forward. In Mahabharata too, the auspiciousness of this period is mentioned. Bhishma Pitamaha, in spite of being wounded and lying on a bed of arrows, waits for 'Uttarayan' to set in before breathing his last. It is believed that a person who dies in this period attains 'moksha' (salvation) and escapes the cycle of birth and death.

In Maharashtra this period is called as sankraman kal. On the Sankranti day sweets are prepared from Til (sesame) and Gul (jaggery) which again warms your body. Its an occasion to visit near and dear ones and distribute tilgul saying "Tilgul ghya, god god bola" that means "Take a tilgul and talk sweet as it". The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.
In this 'sankraman kal' you have to do 'Daan' so, this is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kumkum’ and given gifts of any utensil or any useful items. This is the only day when black colour is auspicious. So married woman wears black sarees and for infants also Maharashtrian people purchase a black dress.

[Black Rangoli by my Sister Sneha on the occasion of Sankranti Haldi kumkum]

So here is my recipe for Sankrant….

Tilgulache Ladoo

Ingredient
Sesame seeds- 2 cups
Groundnuts - 1/2 cups
Grated dry coconut - 1/2 cup
Grated Jaggery - 1 cup
cardamom powder - 1/2 tea spoon


Procedure
Take a kadai and first roast sesame seeds and keep aside. Roast groundnut and keep aside to cool. Lastly roast grated dry coconut. When all the three ingredients get cooled mix it and grind the mixture to powder. Because of the oil in Sesame, Groundnut and coconut, this mixture will become moist. Add cardamom powder. Now make a small small balls (ladoo) of it. These will keep easily for 2 weeks.
Give this Ladoo, 'Sweet balls' to your near and dear one and say '' TIL GUL GHYAA GOD GOD BOLA''

I want to contribute this to Preeti's Festive Food.