Mungodi chat recipe |Aloo moong pakoda chaat

Today posting an interesting chatpata chat recipe.
Chat is yummiest Indian food amongst all.Mungodi chat is a Rajasthani chat.Mungodi means bhajiya/pakoda made from green moong dal or whole soaked moong sprouts.
I have used soaked green moong dal
This chat is made of  Moong Pakoda, chopped onions ,potato ,tomato ,variety of Chutneys and some plain Yogurt.
 Aloo Mungodi Chat is a healthy Appetizer. It can also be served for evening snack.y

Ingredients:

1/2 cup Green Moong Dal
3-4 Green Chilies
1/4 inch ginger
4 Garlic Cloves
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
2 tbsp chopped coriander
1 tsp Cumin Powder
Salt to taste
Oil for deep-frying

Other Ingredients

2 Medium Potato, boiled
Salt to taste
Red Chutney
2 tbsp Green Chutney
1/4 cup Tamarind Chutney
2 tsp Chat Masala
1 tsp Cumin Powder
1/2 cup Yogurt
1/2 tsp Black Salt
Salt to taste
2 tbsp Cilantro, finely chopped
1/4 cup Onion, finely chopped
1/4 cup tomato, finely chopped
1/4 cup Nylon Sev
1/4 tsp Red Chili Powder

Method:

1.For Moong Pakoda, soak Green Moong Dal for atleast 3 hours and drain. Grind Dal with Green chilies,ginger, Garlic Cloves, Red Chili Powder, Turmeric Powder, Cumin Powder, salt to taste. add chopped coriander to batter.


Heat Oil and drop very small balls in it.Deep fry Pakoda over medium heat.drain on tissue
2.Whisk yoghurt with some salt & sugar
3. In a serving plate place 8 to 10 Pakodas. Add some potato cubes over top of the Pakodas. Drizzle 2-3 tbsp Yogurt, Green chutney / Tamarind Chutney / Red Chutney to taste. 


4.Sprinkle Chat Masala, Cumin Powder, Black salt, normal salt, and Red Chili Powder. 
5.Garnish with Cilantro ,chopped onions,tomatoes Nylon sev.

Nimbu sabja sarbat

A glass of chilled limbu sarbat is what one needs on a hot summer afternoon.But I like it any time of the year.the only difference is I have added sabja seeds to the normal nimbu sharbat to make it more interesting

sabja seeds are also known as falooda seeds .For more info on sabja seeds pls click here.
Presenting this recipe which is a all time favourite.

lemon has great benefits as well as the juice of the lemon as well. Either fresh squeezed lemons or store bought lemon juice have the same type of benefits. Lemon juice is good for a source of Vitamin C. One health benefit is that lemons and lemon juice can protect your body against germs and bacteria. 
  

Lemon juice is very high in citric acid, which helps the body fight off colds. Lemons and the juice also acts as an antioxidants. Lemon juice is also a liver stimulant and can control irritable bowel syndrome. It can control conditions like constipation and diarrhea. It can also help in helping heart burn, some bloating and even helping in subsiding gas pains.


Lemon juice diluted with water can be very beneficial for pregnant women; it actually helps build the bones in the unborn child. Lemon juice also has potassium, which the health benefits are that they help the brain and nerve cells. Believe it or not lemons and in turn lemon juice also contain calcium, which is great for your bones and teeth. 
With the amount of magnesium it can help you treat other ailments such as asthma, colds, scurvy, fever and heartburn. 

Ingredients: 
Water- 1 glass
sugar - 1 tbsp
Fresh Lemon Juice of 1 lemon - 3 tbsp
1 tsp -sabja/falooda seeds soaked in water for atleast an hour
1 tsp ginger juice
1/2 tspn elaichi powder
 salt for taste


Method:

1.Mix 3 Tbsp Lemon juice in 1 glass water .
2.Add 1 tablespoon of sugar and pinch of salt .
3.Add 1tsp ginger juice & 1/2 tsp elaichi powder for taste .now mix sabja seeds 
4.Stir it well.Add some ice cubes while serving .
5.Decorate with a umbrella straw

Matar pohe |Green peas poha

Todays recipe is a twist to normal kanda batata pohe where I have skipped potato & added matar /green peas .

MATAR POHE!!! a common 10- minute-recipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack.

 A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" .....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE POHE for u...


There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."

……. Life is like kande pohe in kadai, that means tasty and colorful.

Mata Pohe
Ingredients

•2 cup Pohe (Flaked, beaten rice),
•2 medium size onions,
•1 cup green peas(matar)
•3-4 green chilies,
1/2  cup roasted peanuts
•1 tsp lemon juice
•2 tsp sugar,
•salt to taste,
•2 tbspoon oil,
•2 teaspoon mustard seeds,
•1/2 teaspoon asafoetida,
•2 teaspoon turmeric powder,
•coconut and coriander leaves for garnishing.

Method:

1.Rinse Pohe in water and drain. Set them aside for 10 minutes.
2.Add some salt, sugar and lemon juice to them.
3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.
4.Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, green peas,peanuts and green chilies.
5.Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.
6.Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.
7.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.


Variation:
 Try different versions of kaande pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage.
 Add any of these vegetables at the time of tempering and follow the rest of the method same as above.
Add 1 teaspoon black Maharashtrian masala for a different flavor.
Drizzle a little bit of ghee on top before serving.

Carrot green peas stuffed parathe |gajar matar stuffing paratha

Winter is the season when you get lots of fresh carrots.so the best thing that struck my md was to make these delicious carrot parathas
Yummy, quick and loaded with vitamin a!To double nutritional value i have added some crushed green peas along with boiled potatoes also,however you can skip greens peas & proceed with the remaining recipe.

Carrot Green Peas paratha is a very delicious, healthy and filling breakfast. A mildly spiced and satiating breakfast and main course that helps keep acidity at bay.


It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of Stuffed Green Pea(Matar) Parantha.






Ingredients :

For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

Stuffing :
Grated carrot - 1.5 cup
Green Peas - 1 cups (optional)
boiled smashed potato -1 medium
Fresh coriander leaves - handful
Ginger chilli paste - 1 1/2 teaspoon
Fresh coconut - 1 cup
Sugar - 1 tsp
Salt - As per taste 
Lemon juice - 1 teaspoon
garam masala powder - 1 teaspoon
cumin coriander powder - 1-2 tsp
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Oil - 1 tablespoon

Method:

Dough

1.In a bowl add wheat flour ,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.


For the Stuffing :


1) Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.



2) Grind green peas in mixer to a coarse paste.

3) After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.

4) Add green peas paste,grated carrot and stir continuously.now add smashed potato

6) Add garam masala powder, cumin coriander powder, salt, sugar and stir well.

7) Cover with lid and let it cook for 2 minutes

8) Remove from heat and add lemon juice,fresh grated coconut

9) Add fresh coriander leaves.

 

Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter,




3. now put 1 1/2 tsp pea stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 


   


4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling. 


  

 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.


  


6.Stuffed Gajar Peas(Matar) Parantha is ready.

7.Serve hot with lemon pickle ,curd or mixed veg raita




 Tips :

1.Adjust the spices in filling as per your taste
2.You can add boiled corn or cheese while making stuffing for above paratha

Artificial flowers

Aloo capsicum recipe | how to make aloo shimla mirch recipe

Today I am posting north indian style sabji made from capsicum & potato namely aloo shimla mirch ,where aloo means potato in english &  batata in marathi wh

I guess majority of us like potatoes including kids .I myself as a child would eat any vegetable that had potato in it . i do like capsicum also.

Normally I make capsicum in marathi style named as simla mirchi peeth perleli bhaji 


Aloo shimla mirch recipe – This simple and super easy recipe of aloo shimla mirch is a dry sabji.



One can have the aloo simla mirch with parathas, phulkas and even plain bread.

 Aloo shimla mirch ki sabzi is very simple, easy and fast cooking recipe. In this recipe potatoes and capsicum are sauted together with the spices like garam masala, dried mango powder and coriander powder. It tastes best when it is hot and can be served with naan and roties. Learn how to make potato capsicum curry by following this easy recipe.

Here we are using little more oil as we are not going to add water in this sabji & saute veggies till they get cooked & become crisp in oil .(But if you want to use less oil check tip 3)

Now lets move to the recipe

Ingredients

2 medium capsicum/green bell pepper/shimla mirch
2  medium potatoes/aloo
Green chilli - 1 sliced
ginger chopped - 1/2 inch (optional)
Onion -1 (optional)
turmeric powder/haldi - ½ tsp
red chilli powder/lal mirch powder - ½ to ¾ to tsp or as required
garam masala powder - ¾ to 1 tsp or as required
dry mango powder/amchur powder - 1 tsp or as required
oil - 2 to 3 tbsp (there is an extra oil that we add, so that the veggies become slightly crisp)
coriander leaves for garnish
salt - as required

Method:

1.Wash potatoes & simla mirchi . dice or cut capsicum in wedges . peel and dice or slice the potatoes .Cut or slice them a little thin, as then they are easier and faster to cook.

2.Heat oil in kadai till it becomes medium hot,add the potatoes.saute the potatoes in oil, till they are ninety percent cooked and start looking crisp from the edges.keep aside

3.Then add the capsicum.saute  in the same oil  keeping the flame low till its done .keep it aside.




4.In same oil (add 1 tbsp oil if required) add green chilli & ginger & saute till raw smell of ginger goes away .If using onion add it & saute till it becomes soft .Now add turmeric powder, red chilli powder,salt  except garam masala powder and amchur powder.



5.add aloo & simla mirchi & let it saute for a minute along with spices .Now cover the kadai or wok with a lid for 2-3 minutes till veggies are done.Pls keep checking after few minutes or else veggies can get burnt.



6 Lastly when the vegetables are cooked, add garam masala powder and amchur powder.garnish with coriander leaves.

7.stir well and serve aloo capsicum hot with phulkas or rotis.






Tips :

1.You can skip onions  in above recipe 


2. can add 1 chopped tomato to above sabji after adding onion in step no 4 .

3.In case you make sabji in less oil say 1 tbsp & feel that it is getting burnt sprinkle 2-3 tbsp of water to sabji.

4 Can add 1 pinch of kasuri methi to above sabji.

Dalia coconut chutney |roasted chana dal Udipi hotel Style chutney

This chutney goes with most of our south Indian dishes such as Idli, Dosa, Uttapaam & tastes similar to what we get in restaurants.



roasted chana dal or bengal gram is also called as daria dal or bhuna chana dal or dalia. In maharshtra we call this dahalya & we add it often in chivdas.
 This dalia is different from dalia which is broken wheat.



In this chutney the amount of chana dal is more than coconut. In the absence of fresh coconut, you can easily add desiccated coconut. 
the recipe is a quick one and gets done within 15 minutes, if you have grated coconut handy.



Ingredients:

1/4 cup fresh coconut scrapings 
1 cup split roasted chana dal or dalia 
2-3 green chillies
½ inch ginger, chopped (optional)
1 tsp tamarind paste
salt to taste
2tbsp water

For tadka 
1 tsp mustard seeds
 2-3 red chillies
 a sprig of curry leaves 
a pinch of hing 1 tsp oil



Method:

1. Grind all the ingredients together to form a paste with little water.Sprinkle tadka over the chutney. Serve with idlis or dosas or upma.



Tips
1. can add 2 tbsp chopped coriander to above chutney
2.can amke chutney using dalia entirely skipping fresh coconut.

Corn upma

Upma is a popular maharashtrian & southindian breakfast dish .Upma is usually made with Semolina (called Rava or Suji in India).

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago.

 A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts.

 For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

I am posting the corn rava upma recipe today as the main ingredient is corn .I have even added carrots to this upma you can skip if you wish

Ingredients
1 cups semolina (rava-medium size),
2 1/2 to 3 cups water,
1 chopped tomato
1 onion chopped
3-4 red/green chilies
small carrot chopped
3/4 cup corn kernels 
1/4 cup soaked and shelled peanuts or broken cashewnuts,
1 tsp sugar,
salt to taste,
2 tbsp ghee (clarified butter) /oil,
2 tsp mustard seeds or 2 tsp split black gram (urad dal),
1/2 teaspoon asafoetida,
10-12 curry leaves,
fine shev &coriander leaves for garnishing


Method
1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
2.Keep water to boil in a pan
3. Heat ghee/oil in a pan.add hing. Add urad dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time.
4. Add tomato & chopped onion, corn carrot & saute for 2 minutes.next add rawa & mix it well. Add salt and sugar and keep stirring
5.When the water comes to a boil, add water slowly  mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
6. Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
7. Garnish with yellow shev and coriander leaves. Serve hot with mango or chili pickle.

Tips and Variations:

1)Chopped onions, green peas, chopped carrots, tomatoes can be added for a different taste. If you add tomatoes, you may skip the yogurt.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).

Baghara Karela |hyderabadi style karela masala

Todays recipe is baghara karela .Baghara means tempered & karela is bittergourd.I have made this fantastic karela dish on the same lines as we do for baghara baingan

Hyderabadi bagara baingan or Hyderabadi style tempered eggplants, yummy delicacy from the city of Nizam’s (hyderabad) is the best eggplant dish I have ever tasted .‘Baghar’ means Tadka or tempering and ‘Baingan’ is of course eggplants in Urdu and loosely translated Baghare Baingan means ‘Tempered Eggplants’. The technique of tempering which is well known in Indian cooking is nothing but flavouring the oil with aromatic spices and herbs which tranforms the dish into an aromatic one.

I first tasted ‘Baghare Baingan’ at my friends place in Hyderabad after we shifted to hyderabad due to my husbands transfer. I feel Baghare Baingan is one their best and finest delicacies. My friend told me that no function like marriages are complete without serving Baghare Baingan in their lunch or dinner menu. It said to be one of the main dishes served in Nawaabi Darbar (royal court) as it uses rich ingredients fit for kings and queens palettes.This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.rich.Its a combo of  Nizami cuisine (which is largely influenced by Awadhi cuisine) with flavour of Andhra cuisine blending into a hallmark dish of the region.

The procedure to prepare Mirchi Ka Salan or Tamatar ka Salan is also almost the same as this curry with the only difference being that in Mirchi ka Salan, green chillies are used; in tomato curry, tomatoes are used.The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The tamarind imparts a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, poppy seeds and coconut, a range of aromatic spices and caramelized onions.

The recipe may sound little laborious and time consuming but it’s worth trying.

Ingredients:

Karela/bittergourd/karli- medium 3

Gravy:

  Oil

  Onions – 2 large, sliced slightly thick into semi circular rings

 Ginger garlic paste – 2 tsp

 Salt – 1 tbsp

 Red Chilli Powder – 2 tsp

 Turmeric/ Haldi – 1/4 tsp

 Cilantro/ Kothimbir – 2 tbsp, finely chopped

 Thick tamarind pulp – 4 tbsp

  Masala paste:

 Khus Khus/Poppy seeds – 1 tbsp

 Til/Sesame Seeds – 1/2 cup

 Peanuts/Groundnuts/shengdana /mungphali – 1/2 cup

 Dry Desicated Coconut – 3/4 cup

 Coriander seeds/Dhania – 1 tsp

 Cumin seeds/ Zeera – 1 1/2 tsp

 Baghaar/tempering:

 Cumin seeds/ Zeera – 1 tsp

 Curry leaves/ Kariyapaak – 2 sprigs

 Mustard seeds/ Rai – 1/2 tsp

 Fenugreek seeds/ Methi dana – 1/8 tsp

 `

Method:

1. Wash the karela scrape the outer skin& slice them thinly.now apply turmeric & salt and mix well & keep it for atleast an hour this step is to reduce bitterness of karela.after an hour wash them under running water & drain water completely

2.Before frying drain karela to remove water. Deep fry the karela slices in hot oil  for about 10-15 minutes until they are browned and well cooked.  keep aside.

 2. Heat a tava / skillet at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.

 3. Heat a tava/ skillet at medium high heat add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a grinder until smooth. Keep aside. 

 4. Heat 1/4 cup oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the ingredients  ‘for baghaar’ – cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.

5.Once spices splutter,add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and mix well. This is done for the mixture to absorb all the flavour from the baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes.

6. Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat.

 7.Once the raw smell of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried karela slices and stir.

8.Cover the lid and let cook on simmer for 5-10 minutes while stirring frequently, until the oil has all separated in the masala gravy. Remove from heat and serve the curry along with yakhni Pulao or chapati or Naan.