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

Kobi Dal (Cabbage with chana Dal)

This is a very common recipe in Maharashtrian meal. My husband doesn't like cabbage very much but if I made this version of it, he will happily eat the sabji. It is very easy to make and very crunchy. You can make recipe with cauliflower instead of cabbage.

 
 
Ingredients

Cabbage - 250 gms.

Chana dal - 1/4 cup

Green chilli - 2-3

Oil- 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin Seeds - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - a pinch

Curry leaves - 3-4

Salt to taste



Procedure

Soak Chana dal for half an hour. Finely chop cabbage. Chop green chilli in small pieces. Heat oil in kadai. Make tempering of mustard seeds, cumin seeds, asafetida and turmeric powder. Put green chilies and curry leaves into it. Drain water in chana dal. Add dal into kadai and saute it for 1 minute. Now add chopped cabbage. Mix wel. Cover it with lid and pour little water on lid. My Aai says by this method cabbage will get cooked nicely on steam without sticking at bottom. Cook on low flame. Then add salt and mix wel. When Cabbage cooked properly remove from the flame. Serve with chapati / Poli.