Tomato Omelette | Vegetarian tomato omlette recipe

A tomato omelette is a breakfast dish in South India and maharashtra . A healthy and delicious breakfast or meal recipe.It is referred to as an omelette because of its visual appearance, but actually contains no egg product or by-product. you can find this tomato omlette in many hotels .

Maharashtrian people are familiar with this Vegeterian omelet. Some people call it as 'tomato che Dhirda' ie means tomato pancake.

Another variation of tomato omelette is chanyacha pithachi wadi ie besan vadi/gramflour pan cake which is again my moms recipe .





The main ingredient is chickpea flour or besan.Tomato omelet is the vegetarian answer to the egg based breakfast staple omelette.  Sometimes, it is also be made with dosa batter (rice flour and urad dal paste), with a small quantity of besan only to provide binding, in which case it is classified as Uttapam.

A batter of pouring consistency is made with water and besan flour,with finely chopped green chillies, onions and tomatoes added. The mix is poured on a hot skillet, brushed with cooking oil and cooked on both sides. Tomato omelettes are served hot with tomato sauce, coconut chutney, sambar or any other pickle.

Best served with toasted brown bread & tomato sauce.

Many times when I am lazy to cook meals I make tomato omlette sandwiches by stuffing these tomato omlettes in between buttered bread sliced with tomato sauce applied on one end & chutney on another.

Ingredients:

 1 cup gram flour/besan
 2 medium size tomato, finely chopped
 1 medium size onion, finely chopped
 2 green chili, finely chopped
 ½ cup coriander/cilantro leaves, chopped
 ¼ tsp red chilli powder
 a pinch of asafoetida
1 tsp ginger garlic paste
3 tsp rice flour
 a pinch of garam masala
 ¼ tsp turmeric powder
 1.5 to 2 cups water
 salt as required
 oil as required

 

Method:
 1.mix all the ingredients together, except oil.make a medium consistency batter.



2.heat a tava or a flat pan.smear some oil, about 1 tsp on the pan.



3.Heat tava(nonstick preferred), spread the batter into thin omelets. Drizzle some oil/ghee on top. Turn the omelet upside down and fry on other side.



4.cook the tomato omelette till both sides are cooked.

5.serve with brown bread and tomato ketchup
 

Ratala chat recipe |upwas Sweet potato chat |vrat shakarkand ki chaat

Hi I Am back with fasting food after a long gap .My regular readers will be aware about my quest for various fasting recipes due to hubbys biweekly fast .
Fasting is known as vrat in hindi & upwas in marathi.many people in india observe fasts on various occasions like sankashti ,navratri ,angarki,mahashivratri
Todays recipe is ratala chat source of which is my mom . ratala is known as sweet potato in english and shakarkand in hindi  .this one was lying in my drafts since long time
Eating ratala is good change for people who are bored of eating sabudana or aloo (batata ) on vrat days.

already i have posted fasting recipes of sweet potato like ratala tikki ,
sweet potato lollipop, ratala sheera & ratala gulabjamun  recipe on my blog

Ingredients :
1 boiled sweet potato (ratala /shakarkand)
half apple cubed
1 banana
1/2 cup pomegranate pearls /dalimba dane -anar dana
1 tsp pepper powder
pinch sugar
1 tsp lemon juice
black salt as needed



METHOD:
1.Boil sweet potato,cool ,peel the skin& cut into small cubes .



2.Mix all remaining ingredients with ratala pieces.

3.Serve chilled
 

Kairi pudina chutney |Raw Mango Mint Dip |Amiya chutney

I was  tempted into getting 4-5 raw mangoes  from total mall being mango season.have already tried various mango recipes.which you can check here ,the newest addition was kairi pudina chutney.

After having made kairi sherbat ,kairi panha,kairi loncha ,kairi god tikhat loncha & dry bhelpoori ,i made this last saturday for vegetable sandwich

 

Ingredients :

 Pudina- Fresh Mint leaves – 1 cup
 Kairi / Green, raw mango – 1 big
 Hari mirch / Green chili – 1 big (increase or decrease this as per mango taste)
 Adrak / Ginger – ½ inch piece (peeled)
 Gud/ Jaggery – 1 tbsp, grated (you may need to increase this based on 1. How sour is your mango 2. how sweet you like things to be)
 Salt – ½ tsp
 Jeera – ½ tsp

Method –
1.Wash peel kairi, cut into pieces, discard the seed.Wash pudina leaves thrice to remove all dirt from them .
3.Put all ingredients in a blender jar and blend them together.
4.add in some water. Make sure it doesn’t get too runny.
5. Store in a  container in the refrigerator. Stays good for 3-4 days.
6. Enjoy  as a  side dish with dal rice or use it in bhelpuri

sabudana thalipeeth |sago tapioca thalipith recipe for angarki chaturthi

Though angarika Sankashti Vrat demands complete fasting from morning to the sighting of the moon, some people prefer observing a partial fast.
sabudana thalipeeth  is one such dish which you can make for vrat


Sabudana thalipeeth is a traditional recipe for upwas. You will definetly love the taste and especially teenagers love as it is very spicy and aromatic dish. In India it is very famous and common ,especially in Maharashtra.Thalipeeth is a Marathi word which means multigrain pancake. This is a very common Maharashtrian breakfast dish. Sabudana Thalipeeth is popular during Navratri or fasting time, it can be consumed as a snack or as a meal. This is a slight variation to sabudana vada.

Today I am posting recipe for Sabudana thalipeeth which is made using boiled and mashed potatoes & Sabudana.

Ingredients:
Ghee or Butter as needed
2 tsp Chopped coriander leaves
1 cup Sabudana ( sago/tapioca) seeds
1/2 cup potato boiled and mashed
2 tsp Coarse paste of green chillies and cumin (jeera )
1 tsp cumin (jeera powder)
1/2 cup Roasted peanut powder
Salt to taste


Method:
1) Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 4 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2) Mix green chiilies and cumin seeds and make a coarse paste.
3) Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required).

4) Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.

5) Heat pan on a medium high, add some ghee and place thalipeeth and roast till it gets nice golden color from both the sides.


6) Serve hot with yogurt, fasting coconut chutney/fasting yoghurt chutney or sauce!

Tips:

1)You can add a few spoons of rajgira (amaranth) flour /upwas bhajani / Sabudana flour for binding and stay within the upwas restrictions.Enjoy this another delicious recipe!
2)Alternate method for soaking sago.Wash and soak sabudana in enough water for 30 minu. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.
3) Substitute green chillies by using red chilli powder.
4) Sabudana for thalipeeth turns superb if its over soaked, soft and little bit soggy.
5)Grease the griddle/tava properly or else the thalipeeth can get stuck to it. If you are using non-stick pan then the possibility of getting stuck is less. While kneading the dough apply ghee to your palms .
6) Some people dont use coriander during fasting (upwas days) in that case skip coriander

pedha recipe for angaraki Sankashti chaturthi

Wow..... pedhas are something tempting & liked by every age group.. I am presenting this simple recipe which can be made easily at home in just 10 minutes. I learnt this recipe from chef vishnu manohar in a marathi tv program

Ingredients


1 cup Milk powder

1 cup mik

1-2 tspn elaichi powder
1 tspn jaiphal powder ( optional)
2-3 tsp ghee
10-12 saffron strands
2-3 pista / badam for decoration




Procedure

1. Add 2 tspn ghee & milk powder in a shallow bottom pan & saute it till the colour changes (to badami ) on a slow flame .be careful not to burn.
2. Next add elaichi powder jaiphal powder & saffron & saute it further & allow to cool.
3. Next add milk slowly to this mixture by spoon & 1 tssp ghee & make a dough.
4. Make small pedhas of it & press it with fork to make design on pedha .
5. Decorate it with pista badam & safron strands

Sabudana Wada For angarki chaturthi

Though angarika Sankashti Vrat demands complete fasting from morning to the sighting of the moon, some people prefer observing a partial fast.sabudana wada is one such dish which you can make for vrat


Sabudana Wada is all time favourite Maharashtrian dish liked by both of us . In Thane(Maharashtra), there are a lot of places where you get hot, delicious Sabudana Wada. It is very easy to prepare and requires very little preparation.

Sabudana /tapaico (Sago in English), is normally associated with fasting ( Navratri ,angarika and sankashti )and so naturally, Sabudana wada is popular on such days. But any other day is just as good to enjoy this comforting food. In fact, the vadaas are very crispy and crunchy and melt in your mouth.

Ingredient

1 cup Sabudana

1/2 cup Peanuts (roasted & crushed coarsely)

1-2 medium Potato (boiled, peeled & mashed)

3-4 Green Chilies (crushed) (add chillies as per your spice level)

1-2 tspn roasted cumin seeds

pinch of sugar

1tsp lemon juice

2 tbsp coriander leaves

Salt to taste

Oil

Method
• Wash sago thoroughly and drain excess water. Soak it for 2-3 hours with water level just equivalent to the level of sago ( sEE TIP 3)
• Add all ingredients to it except oil. Mix well into a dough.
• Keep the oil in a deep frying pan to heat. Moist hands take a mixture from dough & make small flat vada

• Slide the rounds in the heated oil on medium flame. Fry till they are crisp and light brown in color. (SEE TIP 1)
• Drain them well on a tissue paper. Makes about 10 vadaas and Serve with fasting peanut chutney or dahi chutney.

Tips

1 Fry vadas when the oil is piping hot to get crispy vadas.
2 Make vadas flat in shape rather than round so that vadas dont remain raw from inside.

3.The correct amount of water for soaking sago is important as if you add more water sago becomes sticky & if you add less water it becomes dry)

Modak recipe for angarika chaturthi

A modak (Devnagari:मोदक) is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu.

The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. The steamed version is eaten hot with ghee. Modak has a special importance in the worship of the Hindu elephant god, Ganesh.

Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.

In MUMBAI modaks are even made on the occasion of angariki chaturthi

Ukadiche Modak (Steamed dumplings stuffed with sweet mixture of coconut-jaggery)

INGREDIENTS

For the stuffing:

• 2 cups shredded fresh coconut,
• 1 cup jaggery, (or a little more to adjust the sweetness if the jaggery is not sweet enough)
• 1 teaspoon roasted poppy seeds,
• 1 teaspoon rice flour,
• 3-4 cardamoms.

For the cover (Ukad):

• 1 1/2 cup rice flour,
• 1 1/2 cup water,
• 1 1/2 teaspoon ghee,
• 1/2 teaspoon oil,
• a pinch of salt

METHOD

1. To make the filling, combine coconut and jaggery and heat over medium heat. Keep stirring for 15 minutes until jaggery is completely melted and the mixture is moist.
2. Add cardamom powder, roasted poppy seeds and 1 teaspoon rice flour to it. and cook for a minute. Avoid overcooking else the mixture starts drying out. This is called the stuffing for Modaks. Now turn off the heat and let the mixture cool.
3. Next step is to make the cover. The dough for the cover is called Ukad in Marathi. For this, boil 1 1/2 cup of water. As water starts bubbling, turn the heat to low, add ghee, oil, salt and quickly add rice flour. Stir well. Cover for 2 minutes. Remove the lid and mix properly. Turn off the heat.
4. Turn out the mixture into a deep dish/plate. Knead it properly while hot. Keep pressing the mixture with the bottom of a flat bowl to knead it. This releases the lumps easily as well as keeps your hands from burning. This mixture should be sticky to your hands. Gather into a soft pliable dough.
5. Modak making is a little tricky and needs lots of patience and practice. Here is how you work on it:
   1. Divide the dough into equal sized balls.
   2. While working on one ball, keep the rests covered under a damp cloth. Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
   3. With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup, gradually shape it into a bowl, alternately rotating between your thumb and the rest of the fingers until it is nice and thin. You may dip your fingers in water and oil to make the rotating easier. (Alternatively, skip this step and simply roll out the ball into a 3 inch diameter circle, hold it in your hand to form a bowl)
   4. Spoon some stuffing at the center of the bowl.
   5. Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.
   6. Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
   7. Trim off the excess part of the peak. Seal cracks (if any) with some dough.
6. Similarly, shape rest of the balls. Dip the bottom of each modak into water (This helps to lift them out easily as they are done) and arrange them in a modak steamer. Or if steamer is not available, heat some water in a big vessel. Spread a damp cloth in a sifter and arrange all modaks on it. Place the sifter in the vessel with a stand/small pot half filled with water under it and cover with a lid. Else, you can also use pressure cooker (without whistle) for steaming. Steam for 20 minutes or until the cover is cooked through.
Modaks are to be served fresh with ghee on top. (Don't forget to offer Modaks to Lord Ganesh before you eat :- ))

TIPS

1) Sieve the rice flour twice to avoid getting cracks in the modak.
2) Add 1 tsp milk to the water for making cover. This helps modak retain their white color.
3) Add nuts (in crushed form) of your choice in the filling.
4) Store leftover dumplings for not more than 2-3 days in the fridge; steam again just before serving.

Angarika chaturthi |Angarki -Angaraki Sankashti Chaturthi Importance

Today is "Angarika Chaturthi".... an important day for devotees of Lord Ganpati. hence I thought of writing something about this Angarika chaturthi or Angaraki Chaturth (अंगारिका चतुर्थी) is a Sankashti Chaturthi falling on Tuesday. It is considered highly auspicious among all Sankashti Chaturthi days.

Sankashti Chaturthi (संकष्टी चतुर्थी) also known as Sankata Hara Chaturthi is an auspicious day dedicated to Lord Ganesha. This day is celebrated in every Lunar month or Hindu calendar month on the fourth day of Krishna Paksha (dark lunar phase or the waning phase)
 Sankashti Chaturthi fast is mostly observed in Western and Southern India especially in Maharashtra and Tamil Nadu.

History

According to Hindu mythology, Angarak the son of Mother Earth and Bharadwaj Rishi, was an accomplished rishi and a great devotee of Lord Ganesha. He worshipped Lord Ganesha and sought his blessings. On Magh Krishna Chaturthi (the day was Tuesday), Lord Ganesha blessed him and asked him for a wish. Angarak expressed that his only wish was to be associated with Lord Ganesha’s name for forever. The Lord granted his wish and proclaimed that whoever worships Lord Ganesha on Angarika Chaturthi will be granted all that he/ she prays for. From that day onwards, Magh Krishna Chaturthi came to be known as Angarak Chaturthi.

Details
On the day of Angarki Sankashti Chaturthi, the devotees observe strict fast from morning till evening. They break the fast at night after having darshan/auspicious sight of the moon preceded by prayers and pooja of Lord Ganesha. The Angarki Chaturthi (angarak in Sanskrit means red like burning coal ambers) Devotees believe their wishes would be fulfilled if they pray on this auspicious day. The fast of Sankashti Chaturthi is generally started from the day "Angarki Sankashti Chaturthi". Also Angarki Sankashti means deliverance during troubled times, hence observing this fast is believed to reduce your problems as Lord Ganesha symbolizes the remover of all obstacles and supreme lord of intelligence. Before moonlight the Ganapati Atharvashesha is recited to summon the blessings of Lord Ganesha.

It is believed that Lord Ganesh bestows his presence on earth for all his devotees during Ganesha festival. It is the day Shiva declared his son Ganesha as superior to all the gods, barring Vishnu, Lakshmi, Shiva and Parvati. Ganesh is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel. It is believed that benefit obtained by performing ‘Angarika Vinayaki’ and ‘Angarika Sankashti’ is equivalent to a series of vinayaki’s and sankashti’s performed in a year.

On Angarika Chaturthi, many Ganesh devotees visit Mumbai’s Siddhivinayak Temple, for darshan of their beloved god. On this day around 10 – 12 lakh or even more devotees visit Siddhivinayak Temple where special Ganesh Pooja Rituals and Abhishekam is done.

Significance
The chaturthi which falls on a Tuesday is called Angaraki. Angar means the planet Mars (Mangal) or earth(bhumi). Ganesh is the presiding deity of Mars just as He is of the earth. Ganesh and Mars, both have the same complexion.On the day of Angaraki, the Ganesh frequencies reach the earthin greater quantities and those from the Mars too reach the earth. Consequently, most of the frequencies emitted from the moon are destroyed. Hence the benefit obtained by performing 'angarika vinayaki' and 'angarika sankashti' is equivalent to that obtained by performing all the vinayakis and sankashtis respectively, throughout the year.

FAST
Angaraki unlike other vowed religious observances (vrat) is not performed throughout the day and night. It is an observance lasting for five prahars (one prahar is a period of about three hours), four during the day and one at night. According to the ritual, a meal should be taken at moonrise. Thus that meal becomes a part of the ritual and is not partaken to conclude the fast
 Though Sankashti Vrat demands complete fasting from morning to the sighting of the moon, some people prefer observing a partial fast.

Angarika Chaturthi 2013 Dates
Angarika Chaturthi is arriving three times in this year. Angarika Chaturthi 2013 Dates are

1st January 2013.

28th May 2013.

22nd October 2013.

Aloo Palak paratha |Stuffed Aloo spinach parathe |easy stuffed paratha recipes

After a long gap I made parathas last week, as both of us are very fond of it .But this time to try something different hence made these tasty Aloo Palak parathas which were delicious & healthy too .



Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal

Aloo Palak Paratha is a traditional North Indian Breakfast dish made with spinach, cottage cheese, butter and other nutritional ingredients. This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.



We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of  dudhi raita .

this paratha is bit different from the normal parathas,as the dough is mixed with spinach puree and the filling used here is made with aloo & spices

 

 

 

Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 cups Spinach
 1/2" Ginger
 2-3 Green chillies
1 tbsp dahi (optional)
 Salt to taste
 2 tsp Oil
Water,to mix
For The Filling2 medium potatoes
 1/4 teaspoon salt
 1 onion chopped finely (optional)
 1/2 teaspoon cumin powder
 1 tsp  cumin seeds (Jeera)
2 chopped green chili
 2 tablespoons chopped cilantro (green coriander)
 2 teaspoon coriander powder(optional)
 1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other Ingredients
 whole wheat flour (gehun ka atta) for rolling
 butter for cooking


Method:
 For the Dough

1.Sift the whole wheat flour with salt into a bowl.



2.•Bring water to a boil in a big vessel and add salt to it.Add spinach,green chillies and blanch the greens for 2 minutes.Strain the spinach and run cold water over it.Cool it completely.Drain, squeeze out the excess water and blend to a thick purée with chilli & ginger.

3. Add spinach purée, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.



4.Cover the dough with a damp cloth and set aside to rest for half an hour.




5.Divide into  equal portions and keep aside.



 For the Filling
1.Combine all the ingredients in a bowl and mix well.



 

2.Divide into  equal portions and keep aside.
 


For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.


 

2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches  using little flour for rolling.


 



3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.

 

4.Repeat the same to make more parathas.

5.Serve hot with the pickle,dahi or raita

 

Tips /variation:

1.You can even add green capsicum /spring onion /methi /shepu along with palak  while making green puree for the dough .
2.paneer can also be stuffed instead of aloo in the dough to make  paneer palak Paratha.
3.Add grated cheese to above aloo stuffing


 

Kurdai Recipe |Marathi rava kurdaya |sooji kurdai

Kurdai is a tasty traditional  marathi dish which belongs to papad category & falls under papad category.You can call it cousin of papad .It is munching snack which can be served with tea or as a side dish with dal rice.

It eaten after frying like papad,but it is spiral shaped like  chakli and looks like a birds nest .It is a made in mostly Maharashtrian homes  and in some parts of Gujarat too.
Kurdai is a delicious snack  usually made during the summer time,sun dried and stored .You need lots of patience and time to make these pearly white, noodle like Kurdais.
It normally made from wheat but you even get sabudana kurdai,rice flour kurdai & rava kurdai.
For kurdai Wheat is soaked in water for three days and then finely ground. The milky white extract (called as Gavhacha Cheek- Gahu means Wheat and cheek means extract) is separated from the wheat skin.
This milky white extract is then cooked with water to make a soft stiff dough called Ukad, which is ipassed through a chakli press(Thin Sev press) to get the kurdais. These are then dried and stocked.



I personally love kurdai .These are available in abundant in alibag & pen district which is famous for poha papad & other variety of papads



I remember mom ,mausi & aaji making papads, kurdai, potato wafers, sabudana chikodi,sabudana batata chakli ,batata kees ,sandage for the whole year. . All these batters, doughs are the very tasty thingsto eat .
After marriage i missed kurdai ,mom used to give me packet of kurdai .I Saw this easy recipe of kurdai on marathi show mejwani paripoorna kitchen i noted down & without wasting time tried these munchies.
I Enjoyed every moment of making kurdai & it tasted exactly like the wheat flour kurdais which i have been eating since childhood
Do try these easy rava kurdai & enjoy them .unfortunately recipes like these are becoming almost extinct  . Very few people make these authentic Maharshtrian dishes.

kurdai before frying

kurdai after frying

You can check various other sundried marathi snacks here:

batata wafers
batata sabudana chakli
sabudana chikodi
batata kees

Ingredients

1 cup rava ( sooji /semolina)
2 cups water
salt as per taste (about 1 tsp for cup rava)
1/2 tsp hing asafoetida
1/4 tsp citric acid crystals

Method :
1.Soak rava in water in such a manner that water level is hafl inch above rava .keep this mixture over night.


 

2. next day rava would have been fully soaked in water.

3. Now on the next day boil 1 cup of water adding salt & hing &  1/4 tsp citric acid crystals .Once water is boiled add soaked rava mixture in boiling water by stirring mixture with a spoon using other hand so that nu lumps are formed .mix well




4.now steam this by covering the vessel with a lid for exactly 2 minutes .after 2 minutes switch off the gas.


5 now take a chakli press ( sorya /shev maker ) & grease it with oil .Use the chakti (plate) with large holes for making kurdaya.


6.now add cooled steamed rava mixture in chakli press ( sorya /shev maker )



7. make spirals of it,on thick plastic paper  using chakli press & dry the kurdai in sun for 2-3 days till it dries completely.make sure kurdai is dried completely.

sun dried kurdai

8.store in a air tight jar,and fry as required.



9.Serve with tea / coffee /lunch / dinner.