Nelli chattu (Pickle from Indian gooseberries)

 INGREDIENTS:

4-5 Indian gooseberries/ Nelli kayi

salt to taste

PREPARATION:

• Steam boil the Gooseberries with little salt.
• Peel the berries and discard the seeds.
• Now grind the berries to smooth paste. Adjust the Salt on higher side.
• Store it in a glass jar ( should not store in plastic or Stainless steel containers), close it with a muslin cloth and sun dry for about a week.
• Now store/ refrigerator with a proper tight lid and can be stored for an year.

How to serve.

• Use a tsp of this paste to a cooker rice, little ghee( clarified butter) and salt if required. mix well and serve. good home remedy for stomach aches.

PREPARATION 2:

• Steam boil the Gooseberries with little salt.
• Discard the seeds. Cut them into pieces.
• Sun dry them 
• Store them in an air tight jar..
• can be used as candies.

Cucumber Raita

 

INGREDIENTS:

    1 cucumber

    1 cup beaten curds/ yogurt

    1 tsp coriender powder

    1 tsp red chilli powder or as per taste

    2 tsp Jeera/ cumin seeds

    salt to taste

PREPARATION:

• Dry roast the cumin seeds and crush roughly. keep aside.
• Now fine chop the cucumber in a mixing bowl.
• Add all the dry ingredients  and the nadd the curds.
• Give a proper mixture and adjust the consistency. Should not be too runny.
• Now sprinkle the crushed Cumin seeds and lightly mix once adjust the salt and serve with any Pulav or as salad.
  

Vegetable Pulav

 

 

INGREDIENTS:

    1.5 Cup Basumati rice 

    1 cup dices capsicum

    1-2 carrots cut into 1" long

    1 Tpomato diced

    1 Potato diced

    1 tsp Garam masala

    2 tsp Pulav masala

    1 tsp Coriender powder

    2 tbsp cream

    3 tbsp Oil

    Salt to taste

Wet Grinding

    2 tbsp grated coconut/ coconut powder

    1" Ginger

    3-4 Green chillis

    2 tsp Sesame seeds

    1/2 tsp tamarind paste 

PREPARATION:

• Wet grind the ingredients to fine thick paste using required water. 
• Wash the rice and keep aside.
  
• Heat the oil in Pressure cooker/heavy bottomed pan
• once the oil is hot add all the vegetables and saute them for 3-4 mins
• Now add the ground paste, cream, mix well
• Now add the Garam masala , Pulav Masala and Coriender powder.
• Once all the veggies coated with the masala, add the rice and give a proper stir.
• Now add 3 cups water and salt as per taste.
• If using pressure cooker then cook for 1 whistle on a medium flame.
• If using the pan, cook till the rice cooked with lid closed. watch in between for burn or water, add if required.
• Serve hot with Cucumber raita.
  

Mavina Hannina Gojju ( Dish from ripen Mangoes)

INGREDIENTS:

2 ripen Mangoes specifically pulpy with Fibers.
3-4 tbs grated Jaggery or as required as if the mango is more sour, more Jaggery would be required.
Salt to tsate
3-4 Red Chilli Dried
1 tsp mustered seeds
2 tsp coconut oil

PREPARATION:

• Peel the skin and squeeze the mango pulp in bowl. keep the seed aside.
• Add the Jaggery , adjust the sweetness and thickness by adding little water if the pulp is too thick.Now add the salt to taste.
• Now in a small pan heat the oil and add red chillis and mustered seeds.
• Once the mustered seeds splutter, remove from the flame and add this the Mango pulp.
• Immediately mash the red chillis in the pulp to get the proper taste and fragrance.
• Serve with meals.

Poha Papad

INGREDIENTS:

1/2 kg Poha
salt to taste
Oil for Rolling papads

PREPARATION:

• Lightly roast the Poha and dry grind using a grinder to a fine powder.
• Now heat the 2 cups of water and add the Poha flour till all the water absorbs.
• Switch off the flame and let it cool little.
• Once cooled enough knead the dough properly. make sure the dough is not too dry or sticky.
• Knead for around 10-15 mins by adding little Oil once or twice.
• Now divide the dough into lemon sized balls. roll using a rolling pan.
• Sun dry the properly till all the papads are crispy dry.
• Store in an Air tight containers.

How to Use:

• Heat the Oil in a deep and heavy bottomed kadhai.
• Once the oil is hot enough put the papad.
• Deep fry and serve as snacks or with meals.

Rava Upma

INGREDIENTS:

1 cup Rava / Samolina/Sooji ( not roasted)
1/2 cup Oil
1 tsp Channa Dal
2-3 Green Chillis slit and cut into pieces
1 strand curry Leaves
1 tsp mustered seeds
2 tbsp grated coconut
1-2 tsp chopped fresh Coriander leaves
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Add Channa dal, Chillis,Curry leaves and mustered seeds in this order.
• Once the mustered seeds splutters, Add 2.5 cups of water and add salt.
• After the water starts boiling, add the Rava( make sure it is not roasted) slowly while stirring with a spatula.
• Make sure no lumps are made while adding the Rava to water.
• reduce the flame and cover with a lid and let it be cooked.
• Once all the water is consumed add the grated coconut and chopped Coriander leaves mix it properly and Serve hot.

Rice Rava Upma

INGREDIENTS:

1 cup Rice Rava Roasted
1 medium sized Cucumber grated
2-3 tbsp  Coconut grated
3 tbsp Oil
1 tsp Channa dal
2-3 green Chillis Slit and cut into pieces
2 strands curry leaves
1 tsp mustered seeds
1 tsp Jaggery/ brown Sugar
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Once the Oil is hot add, Channa dal, Slit green chillis and curry leaves.
• Now add the Mustered seeds
• once the mustered seeds splutters, add the grated Cucumber and around 1.5 cups of water. If not using the cucumber then 2.45 cups of water should be added at this stage.
• Now add the Jaggery and Salt.
• When using Cucucmber as soon the water is hot, add the roasted Rava and give a proper stir.
• Reduce the flame and cover the pan with a lid. Wait for the water to evaporate.
• Now mix it again and try a pinch for taste . If not cooked add a little more more water and cook till done ,Adjust the Salt if required.
• Add the grated coconut and serve Hot with some Namkeen or boiled Sprouts chat.

Kanchikayi Uppinakayi (Citron Lime Pickle)

INGREDIENTS:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis

PREPARATION:

• Dry roast mustered seeds,Jeer,Hing and chillis, cool them.
• Dry grind them to coarse powder and keep aside.
• In a mixing bowl add Roasted salt and Sugar. 
• Peel the Limes and remove the juicy vesicles and add them to the mixing bowl.
• Now add the ground spice powder to the mixing bowl and give a proper stir.
• Store it in a airtight , sterilized bottle for a week and then adjust the salt and spice if required.
• The pickle can be stored more than a year if refrigerated.

Enchiladas Sauce

Some Maxican sauce I came across and surprisingly it is pure veg. So I am sharing here in my blog so that I can keep it some place secure. The sauce recipe has been taken from COOKIE+Kate's site

INGREDIENTS

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

PREPARATION:

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Chakkuli 2

INGREDIENTS:
3 cups rice flour
3/4 ladle Udad dal dry roasted
2/3 ladle Jeera dry roasted
2/3 ladle Channa dal dry roasted
1 cup Moong daal boiled in 3 cups of water
1/2 cup butter
20-30 Bird eye chillis( crushed) or chilli flakes as required
Salt to taste
Til
Ajwain
Oil for deep frying.
Chakli press

PREPARATION:

• Dry grind the roasted Udad dal, Channa dal and Jeera.
• Drain excess water from boiled Dal and keep aside.
• Take Rice flour in a mixing bowl, add the ground dal powder,and all the ingredients except the Moong dal.
• Now add little by little Moong dal and start mixing the flour. Once the dough is formed knead it nicely. it should not break in between. if required add Moong dal water for making the dough.
• Heat the oil in kadai. Now fill the chakli press with the dough and start pressing a long chakli noodle on a cleaned flat surface.
• Then roll them to make the circle shape and place it on a plate.
• When oil is hot enough put all the chaklis one by one slowly to avoid any spillage or accidents.
• Turn them occasionally. Cook them till golden brown. or when the bubble starts remove the chaklis to a tray covered with paper napkins.
• Serve as tea time snack.

Twist:

1. Directly we can press the chaklis on to hot oil, should be very careful to try this. we get a long noodle shaped chaklis.

2.Dip couple of Chaklis in Sambhar for 2-4 mins then have it for a different taste.