Mortar and Pestle,khalbatta

Got this cute little mortar pestle from shilparamam in hyderabad.

 just thought of sharing some information about mortar and pestle.you will find this in most of the indian kitchens.


To prepare your Indian spices powder, we need  mortar and pestle called Imam Dasta in hindi and khalbatta in Marathi .it is made of stone ,ceramic, granite or marble


It is good for grinding saffron for making sweets, pounding cardamom or ginger fresh for tea,or green chilli garlic for thecha, or making coarse ginger garlic paste

 

 

A mortar and pestle is a device used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder.




The mortar (/ˈmɔːrtər/) is a bowl, typically made of hard wood, ceramic or stone. The pestle (/ˈpɛsəl/) is a heavy and blunt club-shaped object, the end of which is used for crushing and grinding. The substance to be ground is placed in the mortar and ground, crushed or mixed using a pestle.


Mortars and pestles have been used in cooking up to the present day; they are frequently also associated with the profession of pharmacy due to their historical use in preparing medicines.

 Granite mortars and pestles are used in Southeast Asia, as well as Pakistan and India. In India, it is used extensively to make spice mixtures for various delicacies as well as day to day dishes.



With the advent of motorized grinders, use of the mortar and pestle has decreased. It is traditional in various Hindu ceremonies (such as weddings, and upanayanam) to crush turmeric in these mortars.

Methi sprouts,How to make methi dana sprouts,Fenugreek seed sprouts at home

Fenugreek means methi in hindi or marathi .Fenugreek is a very fragrant, super nutritious sprout.

 




Fenugreek is especially good for women!

Fenugreek sprouts are very healthy for the digestive system, as they lubricate the intestines. They also help with lowering cholesterol, balancing blood sugar levels, and are also good for asthma and sinus problems.they are rich not only in iron, but also in other nutrients like vitamin A, calcium and protein.Fenugreek is very rich in antioxidants and fiber so help to flush out the toxins from the body and also aids digestion, gives relief from gastric troubles and inflammation.It also have anti viral property so relieve from cold and sore throat.'



 Fenugreek sprouts have a mild light taste, I like to eat fenugreek sprouts as is for an afternoon snack, but you can add them to sandwiches or in a salad. Sprouts are very easy to grow, and are prefect for beginners and children to grow who want to see fast results, and they are healthy for you.

As with all sprouts, cleanliness is absolutely essential. While frequent rinsing is essential for growth and development, thorough rinsing is even more vital for safe, clean sprouts.
 
being bitter in taste its best to sprout methi seeds for more health benefits and reducing bitterness.
Sprouting fenugreek is every easy, depending on the climate ,it can take about 2-3 days to get nice sprouts from the seeds. if you keep it for more than three days than you will get tiny leaves from the sprouts.Just remember to soak and wash them well else they can become slimy and smell bad.

I had soaked them overnight on the second day nights itself I could see tiny sprouts appearing

Ingredients

1 cup methi dana  /fenugreek seeds,methi seeds
4 cups Water / Paani
Big deep bowl for soaking


Method:

1.To start your sprouts, soak your seeds in a bowl of cool water for 6 or more hours, or overnight, making certain that seeds are submersed and not floating on top of the water.



2.Drain the water completely in the morning and rinse well 2-3 times with enough water. Now put the soaked seeds in a colander and keep covered for a 3-4 days. you can tie them in a thin muslin cloth and hang  in the kitchen.

3.After 2 days you can see tiny sprouts coming out from the seeds.on third day you will see them sprouting beautifully. i have shown day wise pictures below .if you keep it for more than three days than you will get longer sprouts with tiny leaves on the sprouts.



 

Day 1




 

Day 2

Day 3

4 remember to  wash them and drain water completely daily  else they can become slimy and give a foul smell
5 Keep the sprouts in a airtight box in the refrigerator,easily stays well for a week.

Instant Ragi Dosa recipe,How to make nachni dosa,Finger millet dosa

Want a healthy breakfast recipe ? If yes ,than the answer of your question is Ragi dosa!

 

 

 

Nutritious, high in dietary fibre, calcium and iron, ragi aka finger millet flour is gluten free, easily digestible with an earthy, nutty flavor.




Ragi dosa is one of the many different varieties of dosas you can find in Karnataka. This is an ideal gluten free breakfast.



Ragi is known as finger millet in English ,nachni in marathi/hindi Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also



 Ragi is popular down South and many families incorporate it in their daily meals in some form or the other.

These dosas are best enjoyed hot off the stove when they are slightly crisp.

this one is a quick recipe which doesnt need any grinding and soaking or fermenting . you can check out soft ragi idli recipe here



Ingredients

1 cup  ragi flour (nachni flour)
1/4 cup rava,semolina /sooji
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
1 onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves
2-3  finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
Oil/ghee as needed
salt to taste
3- 3.5  cups water approximately



Method:

1.Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.




2.Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
3. Once dosa pan is really hot. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to form a outer circle and then fill in the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.don’t pour over and over again.
4. Add a tsp of oil/ ghee over it.Cover it with a lid& let it cook in medium flame  for around 3 mts until the dosa browns to a golden colour. It takes some time in medium flame HAVE PATIENCE.
5. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
6 flip dosa cook it for another 40 seconds .Remove to a serving plate and serve with sambar, chutney or podi of your choice.


Tips:
1.use a non stick pan preferably
2 Buttermilk is optional. Replace it with more water.
3 Grated carrot or grated fresh coconut make for a nice addition in above batter
4 batter for ragi dosa should not be thick like regular dosa but be thinner and pouring consistency just like rava dosa batter


 

Anardana|Pomegranate seeds| what is anardana

Blogging and cooking has led to the discovery of new ingredients in my kitchen which is normally not found in a typical maharashtrain homes




one such ingredient is anardana.i had read about using this ingredient in making punjabi aloo chole. finally i found it in a local grocery store..so i thought of posting the pictures along with some information about anardana

 

dont forget to try aloo chole and aloo anardana kulcha recipes that I made using it


Description
Anardana refers to the dried seeds of the pomegranate fruit. A variety of wild pomegranate called daru, which grows in the southern Himalayas, is reputed to yield the best anardana.
Bits of pomegranate pulp remain on the seeds as they dry, so the slightly sticky seeds with a fruity, mildly sweet and tangy taste are used as a souring agent in Indian cuisine. They are used mainly in vegetable and legume dishes, as well as a few Moghlai dishes. Roasted and ground anardana replaces lime juice in the cuisines of regions where fresh lime in not available in certain seasons.


Roasted pomegranate seeds
To roast pomegranate seeds, place them on a hot non-stick pan and dry roast till they turn crisp and aroma comes out from the seeds. Cool and use as required. These roasted pomegranate seeds are used in variety of dishes like cakes, Iranian dishes and middle eastern dishes too to add some extra aroma and flavour.
How to Select
• Anardana is available in whole dried and powdered form.
• If you prefer convenience, buy anardana powder but if you are particular about the texture, go for the seeds, which can be roasted, powdered coarsely and added to dishes.
• Whole dried seeds last longer than the powder.
Culinary Uses
• Pomegranate seeds are used as a souring agent in Indian cooking, in a manner similar to tamarind, kokum and amchur.
• With their sweetish sour flavour, they are a wonderful addition to vegetable and legume dishes like Chole, Dal Tadka and Aloo Anardana.
• Dried pomegranate seeds are also used in Iranian cooking.
• It is an interesting alternative to raisins in cakes and other European desserts.
• Interestingly, pomegranate seeds also have preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent.
• It may be used in sour chutneys or as a sprinkling over salads.
• In the Middle East, it is used often to garnish dishes such as hummus, salads and tahini.
How to Store
• If stored in a tightly-sealed container, preferably in the refrigerator, it lasts for up to a year.



 

Baked Papdi |Wheat flour papdi Microwave Recipe

Baked papdi is a virtually fat free recipe for all low calorie food lovers!I have used a microwave for making baked papdis.it is adapted from tarla dalals book :microwave cooking



If you want to enjoy your favourite snacks sans any guilt, you need to just use smart cooking methods.

 In this recipe, you will find out how to make delicious, crunchy Baked Papdi using the microwave. Once you have the dough, each batch of 20 takes just a few minutes to bake, so you can prepare large batches and store them in airtight containers, to make delicious sev puri, papdi chat or to use as a base for any of your favourite toppings.



 Crispy baked papdis are delicious at any time of the day. You can spice up the dough, if you prefer, adding a little chilli powder/crushed pepper and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

I have used whole wheat flour to make these papdi but you can make  them with only maida or can use maida & wheat flour in half quantities each. (Read tips )

You can use papdi to make bhelpuri,papdi chat or sev poori.

Makes 18-20 papdis

Ingredients

1/4 cup whole wheat flour or plain flour (maida)
1/8 tsp crushed cumin seeds (jeera)
1/8 tsp ajwain (owa/carom seeds)
half tbsp oil
salt to taste



Method
1.Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
2.You can make papdi in two ways.roll a big round chapati & then with help of a round cutter cut individual papdi & prick them with fork to avoid puffing.roll chapati as thin as possible


3.second method is  divide the dough into 15-20 equal portions.

4.Roll 20 portions each into a 2 inch diameter circle. Prick each papdi with a fork at regular intervals.Place the 20 rolled portions on a microwave turntable taking care that the puris do not touch each other.



5.Microwave the papdis on high for 50 seconds. Turn the papdis and again microwave on high for 40 seconds.if papdis are still not done Once again turn the papdis and again microwave on high for 10 more seconds.



6 Remove and allow it to cool slightly.Store in an air-tight container. Use as required

Tips :

1.I have used whole wheat flour to make these papdi but you can make  them with only maida or can use maida & wheat flour in half quantities each.

2.my microwave took 50 seconds for one side and then 50seconds for the other side to bake .keep an eye after one side of papdi is baked as papdis can burn even if you microwave it for more seconds .so make a batch and check the timing required based on your microwave power and then make rest of the papdis

How to store(preserve) fresh green peas, Homemade frozen peas

Winter is the season we get abundant green peas .Green peas is very cheap and in season now...so why not make good use of them?

This is the perfect season for storing them so that you can enjoy them all round the year .This would be economical also as in winters they are available at almost one fourth rate . 

We do get frozen peas in market ,but why to shell out extra bucks when we can do it an economical and hygienic manner at home itself

Method:

1.Peel the green peas from the pods .Wash well and rinse in cold water.

2.In a big pan,add water and let it boil.Add the green peas to the boiling water.Boil the peas for a couple of minutes-2 minutes to be precise,by which time the peas would have risen to the top.

3.Strain immediately and pour cool on top so that the cooking process would stop.Let it cool to room temperature and then pat dry using a kitchen towel.

4.Store the green peas in a ziplock bag,seal or a tupperware container and freeze with a label with date mentioned on it .When required just take the amount of peas you need just thaw it and use it.How to thaw frozen peas?Take the frozen peas spread it on a plate and make it come to room temperature which is thawing then wash it once and you can use it for your required recipe.

Tips:

• Make sure you switch off immediately once all peas has risen to top. Dont let it overcook.If the peas has slight shrinks it is perfectly normal .
• Blanching and then freezing them gives more shelf life also helps in easy cooking later.
• Make sure there is no moisture in the peas, before storing in ziplock/any freezer proof container else it will easily get spoiled.
• If you follow above method peas will last upto 8-12 months for sure.

Lemon green chilli pickle |limbu mirchi loncha | mirch nimbu achaar

Vow  pickle My mouth starts watering at the mere mention of this word. Ya I am an ardent fan of pickle since childhood.Today I am posting recipe for LEMON GREEN CHILLI PICKLE with home made achar masala .

You can prepare lime green chilli pickle with readymade suhana achar masala .

Pls click here  for recipe of pickle with suhana achar masala only replace mangoes with lemon and green chilli pieces and follow same process.

I remember my cousins teasing me that I eat ambyachi bhaji ( mango sabji) since the quantity of pickle I ate in my dish was equivalent to that of a vegetable . Pickles are normally prepared in the summer season & preserved for the rest of the year .My mom makes the best pickles in world & variety of them like mango,lime , mirchi,mango god tikhat lonche, lemon sweet pickle, mixed vegetable pickle,amla pickle,dryfruit pickle...etc.Pickle can be eaten with varan bhat , dal khicdi ,paratha or a sidedish with sambar rice,thalipeeth

pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafeotida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.

The one I am posting is the one wherein you don't have the ready made pickle masala . .In mumbai you get pickle masalas of many companies like ( bedekar ,pravin,ambari,suhana)

Ingredients

1 cup lime /lemon (limbu/nimbu) cut into pieces with skin (i had used 4 big lemons)

6-8 green chillies

1/2 cup yellow mustard dal (split mohrichi piwali dal)

1/2 tsp  methi (fenugreek) seeds

2 tspn turmeric

3/4 cup  red chilli powder

2 tsp hing (asafoetida)

1 cup oil

Salt 1/4 cup.

Method:

1.Cut each  lemon into 8 pieces with skin.Slit chillies from centre and cut into one inch pieces.mix lemon and chillies in a bowl.Add 2 tsp salt & turmeric ,mix well & keep it covered overnight in a container.Next morning open container lemon would have emitted water.dont discard water .

2.Dry roast the  mustard dal  briskly in a pan on medium heat  .Take care not to burn it (do not use oil).powder the mustard dal coarsely.

3.Dry roast methi seeds & powder it once cool

4.Heat 3/4 cup oil till it reaches smoking point then switch off the gas.(To check if oil has reached smoking point add a piece of methi if it browns means oil is ready)

5. Remove pan from gas  wait for 5-10 minutes .add 2 big spoon of hing,mustard dal powder & methi seeds powder to oil  & allow it to cool.

6.Add 1 tsp of red chilli powder to oil & mix well this gives a nice tavang (bright red colour) to pickle.

 

7.Meanwhile add  red chilli powder & 1/4 cup salt  to green chilli and lime pieces .mix well & keep aside.

8.  Once oil is cooled pour & mix the oil (along with hing methi & mustard dal mixture)  to lemon green chilli pieces mixed with red chilli powder &   salt.

9. Take a glass or plastic bottle & dry it completely.(there should be no water or else pickle will get spoilt)

10.Fill the  nimbu mirch achar( pickle) prepared above in the bottle with help of a spoon.press the pickle with help of spoon so that no air remains in the bottle.

11.For 1 day keep the bottle outside .

12Next day store in refrigerator & enjoy chatpata mirchi limbacha loncha / mirch nimbu ka achar.