Besan Wali Shimla Mirch|Rajasthani capsicum besan ki sabji

Todays recipe is rajasthan style besan wali simla mirch. It has a unique flavour due to the addition of fennel seeds ( badishep) .simla mirchi means capsicum & besan means chickpea flour in english.we are using green capsicums for this but you can try it with red or yellow ones too.

Uniqueness of this recipe is not to over cook the capsicum it should be crunchy.

In maharshtra we make this sabji with a slightly different manner using capsicum & besan & it is known as pith perleli simla mirchi chi bhaji

Capsicum made with gram flour is very delicious and is prepared instantly and with ease. It one of the best Sabzi that can be packed in tiffin boxes. Serve this Sabzi as side dish.

Recipe source :Nisha madhulika 

Ingredients

Capsicum - 3

Gram flour - 2 tbsp

Green coriander - 2 tbsp (finely chopped)

Oil - 2-3 tbsp

Turmeric powder - ¼ tsp

Coriander powder - 1 tsp

Red chilli powder - ¼ tsp

Fennel powder - 1 tsp

Asafoetida - 1-2 pinch

Cumin seeds - ½ tsp

Ginger - 1 inch piece (paste)

Garam masala - ¼ tsp

Salt - as per taste or more ½ tsp

Method:

1.Wash,rinse clean capsicum. Remove stalk and seeds and cut into ½-1 inch square pieces.

2Place a pan on flame and add gram flour. Roast until it slightly changes it color and then take out in a pan. Take oil in a pan and place it on flame for heating. Add asafoetida, cumin seeds, turmeric powder, coriander powder and ginger paste. Sauté for few seconds.

3Now add capsicum, salt, red chilly powder, fennel powder, roasted gram flour and mango powder. Also add garam masala powder and stir constantly until capsicum gets coated nicely with the spices.

4.Cover the pan with help of lid and cook Sabzi on low flame. Open the lid and stir the Sabzi. Again cover it and cook for another 2 minutes. After 2 minutes again check the Sabzi. Capsicums have not become tender; cover the pan and cook for 2 minutes more. Don’t over cook the capsicum it should be crunchy.

5.Capsicum with gram flour is ready. Take it out in a serving bowl and serve with chapatti, parantha or chawal.

Corn cheese toast | Cheese corn toast

Cheese corntoast makes a wonderful breakfast item. It is a modified version of cheese chilli toast with the addition of iron rich corn.I have used the indian sweet corn.you can even use the american corn.This is one of the best recipes for kids and almost looks very similar to a mini pizza. Cheese corntoast is nice oven grilled hot crispy savory yet a healthy and nutritious breakfast that gives a great start for the day.











Cheese corn toast doesn’t need much of a preparation time and is very simple and easy to prepare. It is one of the instant snacks

It is a very nutritious and extremely popular with kids and a rich source of proteins, carbohydrates and calcium. When served hot cheese toast just melts in mouth. If you want you can add other vegetables also like chopped tomatoes, shredded cabbage or carrot etc. Kids will love it in their breakfast or evening snacks along with a glass of milk or fresh juice. The key is making the food,,,,,,,,,,,,,, fun to eat

Pls note i made it on a tava .you can check my bread pizza recipe here.

Ingredients

6 brown bread slices

1 cup sweet corn
1 cup grated processed cheese
2 tbsp tomato ketchup
1/4 cup chilli flakes  

 2 green chilli sliced

pepper (kali miri) powder as needed

Mixed herbs

For serving
tomato ketchup



Method

 
1. Take grated cheese in a bowl, add green chillies or paprika ,Sweet corn,pepper powder,mixed herbs , tomato ketchup and mix well

2. Next spread this on the bread slices

3.Place bread slices on a hot tava /griddle & bake for about 5 minutes or till crisp at the bottom and the cheese has melted

4.Cut into rectangles or triangles & serve with tomato ketchup or mayonnaise

Tips :

 
If you want you can add other vegetables also like chopped tomatoes, Corn, shredded cabbage or carrot etc. 
Few health benefits of cheese

Cheese doesn’t get enough credit for it’s health benefits which include things like cancer prevention, bone strengthening, and cavity fighting, but the best part is that is also tastes great! Cheese has a very high concentration ofessential nutrients in cheese including high quality proteins and calcium. There are also other elements in cheese such as phosphorous, zinc, vitamin A, riboflavin, and vitamin B12.

4

Hotel style creamy rajma masala

Punjabi Rajma masala  is a popular North Indian dish that is made very often in Punjabi households. Boiled Red kidney beans (rajma) are simmered in spicy onion-tomato gravy.This can be made in a simple manner with onion tomato gravy wIth spices & also in a restaurant style manner where in you can add some butter ,cream or curd or milk to give it a rich taste.

There are two types of rajma available in market. One is lighter in color and other is darker. Both takes different time to cook. I have tried both & in my experience dark ones take more time to cook than light ones

One important point is that the rajma has to be perfectly cooked they should melt in your mouth when you bite into them . this is very crucial and the most overlooked aspect of cooking rajma or else it may also affects your stomach.

So its important to soak the rajma or kidney beans overnight or for 8-9 hours and then cook them really well. 

This rich rajma masala goes well with rice and eating rajma chawal combo with some achar & papad is heavenly.Or you can even eat it with roti,naan or chapati

Today we will see the hotel style creamy rajma masala

Ingredients

Method :

1 Wash rajma under running cold water till water runs clear. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and use beans in the recipe.

2 Soak them in enough water for at least 8 hours or overnight. It should get bigger in size after soaking. This helps to reduce the cooking time.

3 In a pressure e cooker, take both the rajma and 4 cups water.pressure cook on a medium to high flame for 12-18 whistles .when the pressure settles down on its own, open the lid,check if the rajma is cooked or not by taking a bite or pressing a bean .if they are not cooked completely, then pressure cook again adding some water if required for some minutes.

4Heat oil + butter in another pot or pan. add cumin first and let them crackle & get browned ,then add onions and saute them till they caramelized or golden browned .add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.

5.Add the tomatoes. saute for 2-3 minutes till the tomatoes become soft .add all the spice powders one by one - turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder .stir and saute the whole masala mixture till the fat starts leaving the masala.

6. use a slotted spoon or a strainer and remove the beans and add them to the masala keep the stock also aside. stir and saute for a minute.take 1.5 to 2 cups from the stock and add to the rajma add salt and simmer with a lid for 10-12 minutes or more till the curry thickens slightly. it should not be too thick or thin.mash a few rajma beans with the spoon. this helps to thicken the curry.

7.when curry has thickened slightly , add the kasuri methi and cream.stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.garnish with coriander leaves

8.Serve rajma masala restaurant style with steamed basmati rice,Jeera rice or naan

Tips :

1.Can add whole garam masala like bayleaf,cloves,cinamom,green cardamom in step 4 at the time of tempering

2.you can make onion tomato puree or can even add half chopped & half puried onions & tomatoes ( if using half half first let chopped onion & tomatoes be soft than add tomato onion puree& follow the rest of the recipe as it is .

3.Can add 1/4-1/2 cup milk in step 5 along with rajma stock in case you dont have cream or you can even add 1.5 tbsp of cashew poppy seeds paste for creaminess instead of cream

4.dont skip kasuri methi 

Egg Mayo Garlic Sandwich

Todays recipe is a simple sandwich packed with protein as it contains eggs.I have used brown bread & eggless garlic flavoured mayoinaiise for same .You can even make it using normal white bread.

Also I have used marathi garlic flavoured coconut wada pav chutney to give a zing to this sandwich

Very easy recipe which cane be made by your kids too

Ingredients :

brown bread – 6-8 slices

boiled egg – 3 (cut into round slices)

Eggless garlic mayoinaise – as needed

garlic chutney – one bowl

pepper powder – 1tbsp

salt – As needed

Method :

1. Apply mayoinnase to a pair of bread slices. Sprinkle some garlic chutney on both slices.

2.Now place egg slices four pieces in a square as shown below . Sprinkle some salt & pepper powder.you can place another layer of egg slices & sprinkle it with pepper powder & salt.

3.Lastly place the second bread slice on top of egg slices,presss slightly with your palms

4.Cut it into triangles or any other shape you desire. You can top it with mayoinaise , tomato sauce or garlic chutney before serving

Palak Methi Thepla

Thepla is a favorite gujarati snack bread. Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise.





 Sometimes whole jeera or til can be added to enhance the flavour of theplas. normally you will find theplas made using methi ie fenugreek leaves .....You can even add other ingredients like palak and doodhi to this recipe, to add more variety to your menu. 

Visit a gujarati house, you will find theplas. You can eat it just without any accompaniment, giving you the satisfaction that you have actually had sopalakng substantial to eat.
Serve it for breakfast, in a lunch box or to children as a snack.

Todays recipe is about palak & methi theplas which is packed with lots of iron & addition of greens makes it a healthy recipe

Ingredients:-

1.5 cup Wheat Flour
1 tbsp besan (chickpea flour)
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric) 
1 tbsp Ginger & Garlic paste
1 tsp Ajwain (carom seeds) / 1 tsp jeera (cumin seeds)
1 pinch Hing 
1/2 cup Palak (spinach) Leaves 
1/2 cup methi Leaves 
1 tsp Coriander powder 
1 tsp Cumin Seeds powder
1 tsp sugar
1/4 cup dahi (curd)
Salt to taste 
Oil as needed 

Method :

1.Clean palak and methi bunch & pluck palak and methi leaves. Immerse them in salt water for 10 minutes.Wash the leaves carefully 3-4 times in water & drain the leaves.Crush the green chillies in a mixie.

2.Chop palak and methi leaves coarsely & add salt ,red chilli ,cumin coriander powder,turmeric ,sugar,ginger garlic paste & keep aside for  10 minutes.

3.Mix wheat flour,ajwain / cumin seeds  & besan in a flat  bowl. 

4.Mix the palak and methi leaves  kept aside in step 2 along with besan & wheat flour. 

5.Add 1 tsp oil and knead it. Dont add water while kneading as palak and methi leaves will ooze out some water . Add little water only if required.Let it stay for 15 minutes. 


6.Then make even size small balls of the dough. 
7.Roll them separately with a rolling pin into a round shape. 
8.Heat the griddle and roast each of the rolled out theplas one by one. 


9.First roast one side,turn it upside down. 
10.Then put 1/2 tsp oil on the turned side and again it upside down. 
11.Repeat the same with the other side. 
12.When evenly roasted remove it from griddle. 
13.Repeat this for all the balls. 
14.Serve them hot with butter or  mango pickle /garlic-chutney or curd.

Alternative Additions:

Instead of palak and methi leaves add ½ cup grated doodhi/grated bottle gourd to make Doodhi theplas. This has to be cooked on medium heat.

Serving Suggestions
Serve it as a snack with tea or coffee.
Serve for breakfast with chevdo and some pickle
Last but the least, serve it with a subzi of your choice

Microwave Kothimbir wadi |how to make kothimbir wadi in microwave

Kothimbir Vadi, a savory cilantro cake which is first steamed and then fried until crisp.kothimbir leaves are known as cilantro or coriander leaves in english.This is a quintessential Marathi dish, Cilantro is my favourite herb and this dish really showcases cilantro instead of giving it the seemingly superfluous role of a garnish.

Kothimbir vadi can be served as a snack with any chutney but I really love eating it as a side dish with dal and rice. . The one special equipment you need to make this dish is a steamer. If you own a pressure cooker, it was be used without the "weight" to steam this vadi.

The steamed vadi is perfectly fine for eating on its own (a very tasty and healthy snack indeed). Of course it tastes even better when fried and crispy :)

 Alternatively, if you would like something in between, make a "tadka" of oil, mustard and cumin seeds and pour over slices of steamed vadi. Made during festivals like ganpati chaturthi in maharashtra.

I have two versions of kothimbir wadi ,first version in which batter is  steamed ,then cooled & cut in cubes like dhokla & then deep or shallow fried & second one where batter is shaped in the form of rolls which are steamed,sliced & then  fried somewhat similar to aluwadi

In todays method we are going to make kothimbir wadi in microwave instead of steamer or cooker which will reduce steam time from 20 minutes to  5-6 minutes




Ingredients  :
2 cups chopped  cilantro/coriander leaves (Kothimbir),
1 cup gram flour(besan)
1 tablespoon rice flour,
1/4 cup bhajani (mixed flours such as rice flour, wheat flour, millet flour, barley flour and udad flour etc. however this is optional),
10 green chilies,
1 small piece ginger,
4 garlic cloves,
1 teaspoon roasted sesame seeds,
1/4 cup coarsely roasted groundnut powder (shengdana koot bharad)
1 teaspoon lemon juice,
1 tbsp Cumin coriander powder
1 teaspoon turmeric powder,
1/4 teaspoon asafoetida,
1 tsp sugar /jaggery
1 teaspoon garam masala,
1/4 teaspoon Sodium Bicarbonate (Soda) (optional)
salt to taste,
Oil for frying,



Method:

1. Chop coriander leaves finely. Mix in gram flour, bhajani and rice flour.

2. Grind chilies, ginger and garlic into a fine paste. Add this paste, sesame seeds, poppy seeds, lemon juice,,peanut powder, garam masala, turmeric powder, asafoetida and salt to the above mixture.

3. Add some water to make a thick batter (dosa batter consistency) and mix well. Remove the lumps.

4. Grease a flat microwave safe bowl or cake tin ( 6 INCH PAN) with oil . Pour the batter into the vessel .Cover it with its lid or a microwave safe lid.
5. Microwave on high for 4-5 mins .After 4-5 minutes Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.The mixture should be cooked and firm.



6.Even after 5 minutes the batter is not cooked, then microwave for a minute or two.Let it cool.Then remove the steamed wadi in a plate
Cut it into diamond shaped or square shaped slices.Shallow fry or deep fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with green chutney or lahsun (garlic) chutney


Tips :

1.The steamed vadi is perfectly fine for eating on its own (a very tasty and healthy snack indeed). Of course it tastes even better when fried and crispy 

2. Alternatively, if you would like something in between, make a "tadka" of oil, mustard and cumin seeds and pour over slices of steamed vadi.

3. you can even use besan and kothimbir in 1:1 ratio

4. check out another method of making kothimbir wadi here

5. Adding bhajani is optional but recommended

Pumpkin paratha | lal bhopla parathe | kaddu ke paratha

This paratha recipe has unique taste, it will fulfill your dinner as well as you can enjoy your breakfast with the same...As such Pumpkin has good source of vitamins which is necessary for our day to day energy...

 In india too pumpkin is available all the year round. Today i would like to put up pumpkin paratha and is something different than others.  I have put up a couple of recipes like  pumpkin stir fry,pumpkin tikat meethi poori, pumpkin sweet puri on this blog.  Here goes the recipe of pumpkin paratha!!!

Ingredients:

Red pumpkin grated  – 1 Cup

Whole wheat atta – 1 Cup

Besan atta – 1 tbsp

Grated green chili – 2-3

Grated garlic – 1-2 pods if paste – 1/2 teaspoon(optional)

Ginger paste – 1 Teaspoon

Sesame seeds – 1 Tablespoon + 1 tbsp dhania jeera powder

Ajwain seeds – 1 Tablespoon

Turmeric powder – A pinch

Sugar – 1/2 Teaspoon

Chopped cilantro – 2 Tablespoons

12. Salt – as needed

13. Oil – 1 tbsp + 1 tsp chat masala + 1/2 tsp red chilli powder + 1/2 tsp garam masala


Method:

1. Peel and cut Pumpkin into long pieces removing the  seeds and grate it and keep it aside.  Place it in the Microwave oven and cook it for about 3 minutes till soft 

2. Grind green chili, ginger and garlic too and keep it aside.

3. Cool the cooked pumpkin and smash it with your hands to see that there are no lumps in it.   Sieve both the atta and transfer all the ingredients into a wide bowl to knead it into a soft dough. All the ingredients being transferred to a bowl

4. Make a pliable soft dough combining all the ingredients.  As the veggie contains lot of moisture you may need to sprinkle water at the end, else to knead it would be easy.  Pinch out lemon sized ball from the dough and roll it to required thickness as below. The dough, pinched out ball & the rolled roti

5. Place a roti tawa on medium flame.  On heating place rolled paratha and fry it splashing oil/ghee and fry till done.rolled paratha being roasted

6. Flip and fry till dark brown dots appear on both the sides and till . Paratha being flipped and roasted on the reverse

7. Transfer the roasted parathas to a plate.  Enjoy with pickle and boondi raita 

Tips : 

1. Grate and cook red pumpkin without water as it contains water on its own and can adjust sprinkling if needed to knead.

2. One can roast parathas with ghee as well.  

Falooda recipe, how to make falooda recipe with ice cream

I am sure many of you must be fans of falooda which is a popular dessert in India especially in Mumbai & Delhi.Yes it is heavy and really indulging dessert. But  once in a while I do make it. Its heavenly to have a glass of falooda in summers but I Can eat it any time of the year.

It is my moms favourite dessert too.

The basic falooda can be made with just four ingredients – soaked sabja seeds, rose syrup or rooh afza, falooda sev (these are vermicelli made from corn starch) and chilled milk. 

Adding sugar will be optional as the sweetness of the rose syrup is enough to make the falooda sweet. you can also add strawberry flavored jelly to the falooda. top with a bit of fry fruits or vanilla ice cream and your falooda is ready.


Falooda comes in between category of beverage and dessert. But I prefer to call it as a dessert. This is little heavy if you consider it as a beverage. And most important that you have to eat 80% falooda with spoon so I call it a dessert.

A glass of Falooda Kulfi is a delicacy especially after Dinner. It makes your mind, body and soul happy and you don't feel like eating anything after that. Come today we will make a summer special delicacy -Falooda Kulfi

YOU NEED TO DO SOME PRE-PREPARATION FOR FALOODA ,BUT THE EFFORTS ARE WORTH IT:

1.prepare the falooda sev according to package instructions. some require just soaking the falooda sev in warm water OR cook them in boiling water much like noodles. once they are cooked, rinse them in water and keep aside. Chop it to small pieces if sev is long. if you do not have falooda sev, substitute whole wheat vermicelli instead.
2. prepare jelly as per packet instructions
3.Other interesting ingredient is falooda seeds aka sabja seeds, basil seeds, tukmaria.  You need to soak them for at least 30 minutes.Even you can keep refrigerated soaked sabja seeds up to a day. 


Makes 2 glasses

Ingredients
1 1/2 cups hot milk
1 1/2 tbsp sugar
3 tbsp rose syrup
3 tbsp soaked falooda seeds (subja)
1/2 cup soaked falooda sev
1/2 cup strawberry flavoured jelly cubes
2 scoops vanilla ice-cream

For The Garnish
Rose syrup,sliced dry fruits

Method
1.Combine the milk and sugar in a deep bowl and mix well.
2.Keep this sweetened milk aside to cool slightly and refrigerate for atleast 1 hour or till it is chilled.
3.Pour 1½ tbsp of rose syrup in a tall glass, add the 1½ tbsp of falooda seeds, ¼ cup falooda sev and ¼ cup of jelly cubes over it.
4.Pour ¾ cup of the chilled sweetened milk over it and top with a scoop of vanilla ice-cream.Can repeat layers from step 3 to 4 again
5.garnish ice cream with sliced pistachio or almonds ,jelly cubes 
6.Serve immediately garnished with a few drops of rose syrup.

Navratri Sweet recipes | Naivaidya - prasad dishes

                                   

Sweets are an integral part of NAVRATRI festival .Presenting  few healthy & nutrituous sweets which can be made as a part of naivyadyam (prasad) sweet dishes during navratri festival.

Click On SWEET DISH NAME for detailed recipe

                                           

Pls click on  Navratri  Vrat   Recipe for farali - fasting dishes 

AMRAS PURI                                                             DUDHI HALWA

KAJU KATLI                                                             BEETROOT HALWA

DUDHI PANEER BALLS                                             MANGO SHRIKHAND-AMRAKHAND

BATATA WADI                                                                                       APPLE HALWA

KHAJUR (DATE) ROLLS                                                                    GAJAR KA HALWA

 RAVA KHOBRA LADDO                                                  KESARI PEDHA 

LAYERED KARANJI                                                            SHEERA- SOOJI HALWA

 BESAN LADOO                                                            SHRIKHAND RECIPE

GULAB JAMUN                                 DUDHI  KHEER                                                                           

 

PURAN POLI                                                                                        PEANUT LADOO

SEVAIYA - VERMICELLI PUDDING                                                  APPLE RABDI

           

 KARANJI -GUJIYA                                                                             OATS LADOO








UKADICHE MODAK                                                     TALLELE MODAK

       

BESAN MODAK                                                         PANCHKHADYA

GHARGE(SWEET PUMPKIN PURI) TIRANGI MODAK-TRICOLOR MODAKAM

MANGO HALWA                                        DUDHI FIRNI

         

KESAR SOOJI SHEERA