Monday, November 26, 2018

RATALYACHA KEES / GRATED SWEET POTATO STIR-FRY / NAVRATRI RECIPES / UPVAAS RECIPES


This is one of the simplest recipe from Maharashtra Cuisine made specially on the fasting days. Grated sweet potato is stir-fried with lot of green chillies, roasted peanut powder, grated coconut and coriander leaves  with a simple tempering of cumin seeds. For seasoning we just use salt and little sugar is optional. I did not add it as the sweet potato has natural sugars.
This recipe is for Shhhh Cooking Secretly group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Anu Kollon. Her blog is - Ente Thattukada .. do visit to check out yummy recipes.


Ingredients:
Grated sweet potato ... 2 cups
Roasted and powdered peanuts ... 1/4 cup
Fresh grated coconut ................  4 tbsps
Coriander leaves ..................... 3 tbsps
Green chillies ....................... 3-4 (add as per your liking)
Salt ............................. to taste
Lemon juice ............. 1 tbsp
Ghee / clarified butter .. 1 tbsp

For tempering:
Cumin seeds .... 1 tsp
Peanuts .......... 1 tbsp

Method:

Peel the sweet potato and grate it using the thick side of the grater. Put them in ice cold water so that they remain crunchy.








Dry roast the peanuts.








Grind them coarsely.










In a pan melt the ghee.










Add the cumin seeds and a tbsp of whole peanuts.










Next add the finely chopped green chillies.









Drain the water from the sweet potato.









Add it to the pan and saute a bit. Stir in the peanut powder and salt.
Stir to mix and cover it for half a minute on low flame.







Finally add the lemon juice, grated coconut and coriander leaves.








Stir to mix everything together.

Friday, November 23, 2018

NANKATAI / NANKHATAI / CARDAMOM FLAVOURED COOKIES


Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called "Kulcha-e-Khataye." (Info- Wikipedia)
Nankhatais are very popular in Sindhi homes too. We usually make them during Sataen / Satam festival in the month of Shravan along with many other goodies.


Ingredients:
Maida ............. 1 cup
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)
Desi ghee ....... 1/2 cup
Cardamom powder ... 1/4 tsp
Baking soda ...... 1 pinch
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)
Pistachios ..... 1 tbsp (sliced)

Method:

Collect all the ingredients and bring to room temperature.






In a bowl mix together Desi ghee and icing sugar.







Keep whisking until they are well blended.






Now tip in the cardamom powder, salt and baking soda.







Spoon in the maida little by little and keep whisking until all the maida is used up.






Knead the mixture lightly with your hands.







Take a small portion and make a round ball. Flatten it. Put the sliced pistachios on it and press lightly. Make all the nankhatais and place them on a greased baking tray.






Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.





Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.






Monday, November 19, 2018

SWEET POTATO SHEERA / LAHORI GAJRUN JO SEERO / SHAKARKANDI HALWA


Sweet potato sheera is a quick sweet packed with the goodness of sweet potato, desi ghee and organic jaggery and flavoured with cardamoms. This is usually made on fasting days. You can use sugar instead and add dry fruits of your choice. If you like a softer consistency you can add some milk while cooking.

Ingredients:
Sweet potatoes ... 1 large or 2 small
Organic jaggery .. 3 tbsps
Desi ghee ........... 2 tbsps
Cardamoms ...... 3-4
Pistachios and almonds ... 1 tbsp. for garnishing.

Method:

Boil the sweet potato.









Peel and mash it.









Heat ghee in a pan. Add lightly crushed cardamoms.









When they give out a nice aroma add the mashed sweet potato and saute.








After about a minute of sauteeing add the organic jaggery powder.









Stir well until the jaggery is incorporated into the sweet potato.
Garnish with sliced pistachios and almonds.

Saturday, November 17, 2018

BESANI / BESANA JI KOKI / SINDHI FLATBREAD WITH GRAM FLOUR



Besani or Besana ji Koki is a traditional flat bread from the Sindhi Cuisine. Koki is made only from wheat flour while in Besani we add besan (gram flour) . You can take the ratio of half and half of both the flours. Finely chopped onions, green chillies and carom seeds are also added for flavour. This can be served for breakfast with curd , pickle or for brunch with any sabzi too if you like. It is quite filling.

Ingredients:
Besan / gram flour ... 1 cup
Wheat flour ............. 1 cup
Onion ..................... 1/2 cup (finely chopped)
Green chillies ........ 2-3 (finely chopped)
Coriander leaves ... handful
Carom seeds / ajwain ... 1/2 tsp or cumin seeds
Turmeric powder ......... 1/4 tsp
Salt ............................ to taste
Ghee or oil ................ 2 tbsps (to add while kneading)
Ghee or oil .............. as needed (to brush while roasting)

Method:

Mix all the ingredients and knead adding water little by little.








Make a stiff dough.







Take a small portion and roll it out into a flat bread slightly thicker than the normal roti.









Heat a griddle and transfer the roti. Prick it with the spatula or a knife.






Roast the flat breads brushing a little ghee to make them crisp.








Repeat the same process and make all the rotis. Serve hot with pickle, curd or sabzi.

Tuesday, November 13, 2018

PESARETTU / UPMA PESARETTU / GREEN GRAM DOSA / ANDHRA PESARETTU


Pesarettu is a popular breakfast dish from Andhra Pradesh. It is made with green moong dal batter  and does not require any fermenting. You may add a little rice flour to make thinner and crispier pesarettu. What makes this dosa different from the rest is that it is served with upma filling and not the potato masala. Allam pachadi (ginger chutney) goes well with this. It is a very healthy and filling breakfast.

Ingredients:
Green moong dal or whole moong... 1 cup
Rice flour ...................................... 2 tbsps
Cumin seeds .................................. 1/2 tsp
Green chillies ................................ 1 or 2
Ginger .......................................... 1 tsp
Coriander leaves ........................... 2 tbsps
Salt ....................................... ....... to taste
Oil ............................................... as needed to fry the pesarettu.

Method:

Soak the moong dal for 4-5 hours.









Grind it to a coarse batter adding green chillies, ginger, cumin seeds, coriander leaves, salt and water as needed.








Remove it in a bowl and mix the rice flour.









Mix it well to avoid any lumps.










Spread a ladleful of batter on a medium hot griddle. Spoon a little ghee or oil for roasting.







Spread upma on it. You may sprinkle a little podi if you like









Serve with chutney.










To make Upma:

Ingredients:
Semolina ...... 1 cup
Onion ............ 1 small (finely chopped)
Green chillies ....1-2
Ginger (grated) ..... 1 tsp.
Mustard seeds .....1 tsp.
Cumin seeds ......... 1 tsp.
Dry red chillies .... 2
Asafoetida ..... a pinch
Curry leaves .... 1 sprig
Salt .... ...... to taste
Oil ................ 2-3 tbsps.
Ghee ...1 tbsp.
Cashewnuts .... 6-8

Method:
1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.
2. Now add the onion, green chillies and ginger. Saute for a few minutes
3. Add the semolina and salt. Stir for 4-5 minutes.
4. Boil two and half cups water and add to the semolina stirring continuously to avoid lumps.
5. Add a spoonful of ghee in the finishing stages for extra taste and texture.
6. Garnish with fried cashew nuts.

Monday, November 5, 2018

DAIKON SALAD



A simple crunchy daikon salad goes well with your grilled meats or as a light snack by itself. You can make a variation by adding carrots or cucumber too. You may replace the roasted sesame seeds with roasted peanuts for a change.

Made this for A-Z Recipe Challenge ... the alphabet is
This is a group where we all make and share the recipe with the chosen alphabet. It is really interesting to think of some innovative recipes for the challenge each time.



Ingredients:
Daikon / mooli ... 1
Sesame seeds .. 1 tbsp (roasted)
Cherry tomatoes .... 4-5
Rocket leaves or daikon greens.. 2-3 sprigs
Red chillies (freash) .... 2

For the Dressing:
Honey ..... 1 tbsp
Dark soya sauce .. 1 tso
Apple cider or white vinegar .. 1 tbsp
Extra virgin olive oil ... 1 tbsp
Chilli flakes ..... 1/4 tsp
Salt ................. 1/4 tsp
Dried parsley ..... 1/2 tsp (use any herbs available)


Method:

Peel and shred the daikon using a shredder or grate it. Leave it in chilled ice cold water to make it extra crunchy.








Dry roast the sesame seeds until they give out an aroma.








Take all the ingredients for dressing in a bowl and whisk them together.







Remove the shredded daikon into a bowl.









Pour the dressing on it.










Mix it well.










Plate it in a serving platter. garnish with the greens, cherry tomatoes, slit red chillies. Sprinkle the roasted sesame seeds on top. Serve chilled.


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