Tuesday, February 26, 2019

ALLAM PACHADI / GINGER CHUTNEY ANDHRA STYLE


Delicious and spicy Andhra style allam pachadi (ginger chutney) made with roasted lentils, ginger, chillies, tamarind and spices can be served with dosas, idlis, uttappams etc etc.. If you want to make it a bit milder you can add a little onion, grated coconut and tomato. But I prefer the strong ginger flavour and skip adding them.

Ingredients:
Ginger ......  3 or 4 inch piece
Urad dal ..... 1 tbsp
Chana dal .... 1 tbsp
Dry red chillies .. 2
Coriander seeds .. 1 tbsp
Methi seeds ........ 1/4 tsp
Cumin seeds ..... 1/2 tsp
Tamarind .......... size of half a lemon or as per your liking
Salt ................... to taste
Oil .................... 1 tbsp

Tempering:
Mustard seeds .... 1 tsp
Asafoetida .......... 1 pinch
Curry leaves ....... 4-5
Oil .................... 1 tbsp


Method:

In a pan dry roast the lentils, red chillies and spices.








Add 1 tbsp oil and the ginger pieces, tamarind.










Saute for half a minute till the spices give out a nice aroma.










Transfer them to the mixie. Add  salt to taste and little more water to grind.








Remove it into a bowl. Heat 1 tbsp oil in a small pan and add the tempering ingredients. Mix them into the ginger chutney.

Friday, February 15, 2019

SWEET POTATO CUTLETS / NAVRATRI SPECIAL / FARALI CUTLETS


Sweet potatoes are an easy-to-prepare root vegetable, filled with vitamins, minerals, fiber, ... They'll fill you up and meet your nutrition needs. These can be had on fasting days too.
Here is a Farali cutlets recipe  I have added a little bit of grated carrots for colour and boiled potatoes for binding as many people not eat any bread during the fasting period.

Ingredients:
Sweet potatoes ..... 2 cups (grated)
Carrots ................... 2 tbsps (grated)
Potatoes .................. 2 (boiled and mashed)
Green chillies ........ 2 (finely chopped)
Roasted and crushed peanuts .. 1/4 cup
Coriander leaves .... handful (finely chopped)
Salt ..................... to taste
Oil ................... 4 tbsps



Method:

Heat one tbsp of oil in a pan and saute the grated carrots.









Add the gated sweet potatoes and stir fry for 4-5 minutes. Add the green chillies and coriander leaves. Mix well. Let it cool.








Now add the boiled and mashed potatoes,  salt and roasted and crushed peanuts.






Mix everything together.










Make cutlets of any shape.








Heat 2-3 tbsps of oil in a non stick pan and shallow fry the cutlets.










Remove them in a serving platter and serve immediately.

Friday, February 8, 2019

PAPAYA HALWA / PAPITE KA HALWA


If you have a papaya that is not sweet and tasteless do not throw it...,,try out this delicious halwa. I couldn't believe it would come out so tasty. Everyone enjoyed it.


Ingredients:
Papaya ............. 1 large (ripe)
Sugar .............. 3/4 cup (adjust according to the sweetness of papaya)
Green cardamoms ... 4-5
Cashew nuts ............ handful
Desi ghee or oil ...... 4-5 tbsps
Milk powder ......... 2 tbsps (you can also use mawa / khoya instead)

Method:

Peel the papaya and cut into pieces.







Grind in coarsely in a chopper.









Heat ghee or oil in a pan. Add the crushed cardamoms









Tip in the papaya puree and saute on medium flame. Continue to stir it until it is cooked and the oil starts separating. It takes about 20 minutes.





Stir in the sugar and continue to stir.









cook until the water from the sugar is completely dry stirring in between.








Now add the milk powder.










Stir immediately to avoid lumps.










Fry the cashew nuts in a spoonful of ghee.









Add few to the halwa and save some for garnishing.











Garnish and serve hot or cold.











Saturday, February 2, 2019

ACHARI BESAN MASALA STUFFED PARATHAS / INDIAN FLAT BREAD STUFFED WITH GRAM FLOUR AND PICKLED SPICES


Everyone loves stuffed parathas as they make a complete meal on their own. All you need is some curd and pickle to go with them. We can try out endless fillings in them. Today I have made them with achari besan masala stuffing. They turned out very tasty.
 This recipe is for the event "Recipe Swap Challenge" that we have every alternate monthin a face book group. Two bloggers are paired and they have to make and share a recipe from each other's blog. My partner is Bhawana Singh of - Code2Cook ... This recipe is from her blog. Do visit her space and check out more recipes.


Ingredients:
(For Achari Masala)
Fennel seeds / saunf ...... 1 tsp
Cumin seeds / jeera ...... 1 tsp
Coriander seeds / dhania .. 1 tsp
Fenugreek seeds / methi dana  .. 1/4 tsp
Onion seeds / kalaunji ........ 1/2 tsp

Other Ingredients:
Wheat flour .......... 3 cups
Gram flour /besan ... 1 cup
Ajwain / carom seeds .. 1 tsp
Onion .................. 1/2 cup (finely chopped)
Green chillies ... 1-2  (finely chopped)
Green garlic ...... few sprigs .. (chopped)
Coriander leaves .. 2-3 tbsps (chopped)
Mango pickle .... 1 tsp (mashed)
Ginger ........ 1 inch piece (grated)
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Ghee or oil ....... as needed



Method:

In a kadai / wok heat 1 tbsp of oil and stir-fry the besan. Keep stirring on medium flame until you get an aroma.








Lightly dry roast the whole spices for achari masala and crush them coarsely.






Knead the wheat flour adding little salt, ajwain and a tbsp of ghee and sufficient water to make a soft dough.








Cover it and set aside.










Now heat a tbsp of oil in a pan and add the crushed spices.








Next add the onions and ginger. Saute until translucent.








Add the green chillies, coriander leaves and green garlic.








 Add the mashed mango pickle. Stir to mix.








Now tip in the gram flour , salt and the mentioned spice powders.








Mix well adding 3-4 tbsps of water until the ingredients form into a lump.








Remove in a bowl and let it cool.








Now roll out a small portion of the dough.Take a portion of the mixture (about 2 tbsps).







 Gather the edges and make a pouch / potli. Seal it well.









Roll out the roti carefully and evenly.









Roast it on a griddle / tawa spooning a littlee ghee or oil.










Add a dollop of butter on top. Serve with curd, pickle or any dal/sabzi.







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