Bhel is a veyy popular street snack. Bhel is spicy, tangy and
tongue ticker. There are two types of bhel-dry and wet bhel. This recipe of mine is for wet bhel where spicy and tangy chutneys are added. In dry bhel you simply do not add any chutneys.Also it is eaten with papdis or crisp fried pooris. At least this is how I have them at home but you can even have them with a spoon. Bhel is just a crispy, soft, sweet, tangy and spicy mixture of many edibles....Follow this instant and easy recipe and make yummy bhelpuri chaat at home in just few minutes. Bhel puri have to be served as soon as they made and immediately. Serving even after a couple of minutes will make the whole bhel puri mixture soggy and you won't enjoy it !
INGREDIENTS:
3-4 Cups Puffed Rice [kurmura/ churmura]
2 Cups Namkeen Farsan [mix chivda]
½ Cup Chopped Tomato
½ Cup Chopped Onion
¼ Cup Chopped Coriander
2 Medium Potato, boiled and mashed
1 Cup Sprouted Mtaki [moth beans/ matkichi usal]
½ Cup Teekhi Mint
Chutney [as required]
½ Cup Meethi Khajur-Imli Chutney [as required]
½ Nylon Sev 1 teaspoon Chaat Masala
6-8 Papdis / Puris Crushed
1 Lemon Juice
METHOD:
STEP 1 – Boil and prepare
sprouted moth beans / matkichi usal in advance.
STEP 2 – Take puffed rice with some farsan in a large bowl.
Here I used readymade bhel mix also with puffed rice and farsan in some
quantity.
But you can made it without this also. [you can get the readymade
bhel mix in the supermarkets or any daily needs shop]
STEP 3 – Then add matki to it and mix well.
STEP 4 – After that add chopped tomato, chopped onion and
chopped coriander one after the other.
STEP 5 – Now time to add chutneys, add meethi chutney first.
STEP 6 – Then add spicy mint chutney and mix well. Add some
chaat masala for some tanginess.
STEP 7 – Now with a spoon, just swirl the whole mixture together
well and be quick.
STEP 8 - Serve immediately after mixing all ingredients
topped with some sev, lemon juice and not to forget the very Indian garnishing of coriander.
Serve before the puffed rice becomes soft.
Serve tangy and chatpati bhel in individual bowls or plates on
a rainy day and enjoy …
NOTE: If the puffed rice are not crispy then just dry roast
them in a kadhai first and then use.
The bhel has to be served as well as eaten immediately.
Otherwise the puffed rice becomes soft and you won’t get the crisp, crunchy
texture as well as taste. If the puffed rice becomes soft , then the bhel is
not enjoyed.
My goal for summer 2016 is to make more and more ice cream.
I set realistic goals, no? It is not like it’s hard to make it. Not like giving
up ice cream would be… yeah, that’s so not ever going to happen. Ice cream is
my families utter weakness. If I had to
pick a favourite ….it would be chocolate chip or plain chocolate or any
chocolate flavoure. With cute tiny pieces of roasted almonds in a simple ice
cream base. I then waited patiently for it to freeze and then waited even more
for it soften so I could scoop it out…all so I could happily spooned it right
on into my face in few seconds.
Creamy homemade
roasted almond chocolate ice cream with a chocolate twist tastes like your
favourite coffee shop frozen drink! It is smooth and packed with flavour …even
the kiddos loved it ! This super creamy homemade roasted almond chocolate ice
cream is an absolute must make this summer ! I fell in love with all the
flavours but especially the roasted almond chocolat ice cream. I tried different flavoured ice creams at home
this summer and all turned yum. Kids love it and for that reason only I saved a
small bowl for myself. This happens to
be my family’s favourite ice cream and my kids also want me to make different
flavoured ice creams.
INGREDIANTS:
300ml Whipping Cream
200ml Sweetened Homemade Milkmaid[ you will find the recipe
of this in my blog]
1 teaspoon Vanilla Extract
3-4 tablespoon Instant Coffee Powder
2-3 tablespoon Chocolate Syrup
15-20 Chopped Roasted Almond
METHOD:
STEP 1 – Blend the whipping
cream with an electric beater until it holds stiff peaks.
STEP 2 – Gently add milkmaid and mix it well with the help
of spatula. This lightens the condensed milk and makes it easier to fold.
STEP 3 – Then add coffee powder and mix it in folding manner,
as well as add the chocolate syrup and mix properly.
STEP 4 - Add chopped roasted almonds in the ice cream mix.
STEP 5 - Transfer this in an ice cream mould and keep it for
setting in refrigerator for 4-5 hours.
STEP 6 – After 5-10
minutes, cover the ice cream mould with a parchment paper or a silver foil
paper.
STEP 7 – Now remove from the refrigerator and let it soften
and scoop it and serve it.
Serve chilled roasted almond chocolate ice cream to your
dear ones.
'Vari’ or ‘ΰ€΅ΰ€°ΰ€ΰ€ा ΰ€€ांΰ€¦ूΰ€³ ’ is also called as ‘Bhagar’.
Traditionally it is served with shengdana amti. I make this Varaicha Bhaat often
for breakfast but I usually enjoy it with shengdana amti. In that case I always
add green chillies and some roasted peanuts roughly powdered into this
preparation. If you are serving it with shengdana amti tehn you can keep it
plain. I am also posting the recipe for shengdana amti in my blog. Dinner meal
seems to be quick deal in these rush times. What could be more enjoyable than
sipping bowls of spicy and hot shengdana amti with varai bhat. Vari bhat in
peanut amti are among the easiest thing to cook makes a complete meal in less
than half an hour. My mom used to make it on every fasting and I love this
bhaga. Today also she used to call me on fasting days and ask whether I made it
or not. My elder daughter is same like me, love this varaicha bhat and shengdana
amti. Try and enjoy this recipe at home
and let me know how you liked it !!!
ππ Watch full video recipe here ππ
INGREDIENTS:
1 Cup Varai Tandul / ΰ€ΰ€ΰ€°/ sama ke chawal
3-4 Green Chillies Chopped
2 tablespoon Roasted Peanut Powder
Salt as per taste
1 ½ tablespoon Clarified Ghee
1 teaspoon Cumin Seeds [optional]
Chopped Coriander [optional]
3 Cups Hot Water
METHOD:
STEP 1 – First wash varaicha tandul with water. Drain all the
water.
STEP 2 - Add some water and soak it for 15-20 minutes. Cover and set aside.
STEP 3– Heat clarified butter/ ghee/ shengdana oil in a pan.
STEP 4 - Add in cumin seeds
and after they crackle add chopped green chillies. Saute for few seconds.
STEP 5 - Then add coarsely ground roasted peanuts in it.
STEP 6 - Let them cook for a minute, keep stirring continuously to avoid burning at bottom and then add hot water in it.
STEP 7 – Add salt to taste and let it boil.
STEP 8 - Then add bhagar in it and mix well.
STEP 9 - Cover it for 4-5 minutes and do check at short intervals.
STEP 10 – Cook well for 3-4 minutes, stirring after short
intervals. When cooked add chopped coriander and serve.
Serve hot bhagar with spicy shengdana amti on upvaas day or at the time when you are in hurry and want some healthy stuff.
In Maharashtrian houses upwas thali contains items specially
made for fasts. Normally upwas thali has varaicha tandul/ bhagar, danyachi amti
and sabudana khichadi/ sabudana thalipeeth along with puwas lime pickle for
upwas. It is a very simple and easy
Mahrashtrian peanut curry recipe that is made on fasting days like Navratri. Mahashivratri or Ekadashi. Since we are
fasting on all nine days, people used to make this healthy food which is
delicious too. It is made with roasted peanuts and very easy and it’s also
called as shengdanyachi amti in Marathi where shengdana means peanuts and amti
means curry. At my place I love to make this shengdana amti on non fasting days too. As a child I used to
love this amti and now a days my elder daughter love it and demands for it ,but
she loves it with dry red chillies instead of green chillies.
INGREDIENTS:
¾ Cup Roasted Peanuts
2-3 Green Chillies
Salt as required
Chopped Coriander
1 tablespoon Clarified
Butter
1 teaspoon Cumin Seeds
Water as required
METHOD:
STEP 1 – Dry roast the peanuts in a pan on low flame till
golden. Don’t burn them.
STEP 2 – Let the
peanuts cool. [some people used to remove the skin from the peanuts, but I
prefer to keep it as it is]
STEP 3 – Now grind the peanuts with green chillies, salt and
½ cup water till fine paste.
STEP 4 – Heat a pan with clarified butter and let splutter
cumin seeds.
STEP 5 – Add the peanut paste to it followed by water.
STEP 6 – Adjust the consistency of the curry and let it
simmer for 6-7 minutes on low flame stirring at intervals.
STEP 7 – If the curry thickens, then add more water and make
it thin. Add coriander and serve .
Serve hot peanut curry with chapatti, dal-rice in normal
days but on fasting days you may serve it with sago khichadi and varicha bhat.
Sabudana khichdi is an Indian dish made by cooking sabudana (tapioca / sago), potatoes and peanuts in a spicy masala. This dish is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan. Sabudana Khichdi is one of my all time favorite breakfasts. It is usually made during the fasting days, like Navratri, Mahashivratri or Ekadashi. It is the most popular snack recipe foe vrat or fasting.
Mostly because it’s delicious, but also because it’s super quick and easy to make for something this yummy.And in this sabudana khichdi recipe, I’ve shared all the tips I’ve learnt over the years for making perfect, non-sticky sabudana khichri every single time.Sabudana khichdi as it is commonly called in India is nothing but a kind of upma made with tapioca pearls or sago. Sabudana is gluten free and vegan too. Its rich in folate and vitamin B6. It helps in digestion and good for muscle growth. It can be used in various forms. One can make sabudana kheer, sabudana vada, sabudana pancakes, sabudana tikkis etc. Kids used to enjoy this khichadi even though they were not doing fast those days. My family members enjoyed this sabudana khichadi even on non fasting days too.
The main trick in making a perfect sabudana khichdi lies in soaking the sago. Its always better to soak it for 6-8 hours. The perfectly soaked one should be soft and easily crushed. This doesn’t require a lengthy cooking time. Make sure to be gentle while handling these pearls once you add it to the potato mixture. Too much stirring will result in a gooey and sticky mass.Sabudana khichdi is a dish which is simple to cook and delicious to eat. In many larger cities in Western regions, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day.
Pinch of Sugar [it is totally optional, I never add sugar to my khichadi]
Chopped Coriander leaves for garnish
METHOD :
* Soaking & Prepping Sabudana -
STEP 1 - In a bowl, take 1 cup sabudana, and rinse it well with water, till the water runs clear, to get rid of all the excess starch.
STEP 2 - Then soak the sabudana in water overnight. ( I use 1 cup water for 1 cup sabudana. But the exact quantity of water needed might vary just a bit based on the quality of sabudana. Much like the exact soaking time might vary depending on the kind / type of sabudana you use.) (see notes )
STEP 3 - After the soaking period is done, try to smash a couple pearls of sabudana between your thumb and your index finger. If it smashes easily, the sabudana is soaked well. (see notes )
STEP 4 - Drain any excess water from the sabudana using a strainer.
* Preparation for Khichdi -
STEP 1 - Transfer the soaked and drained sabudana in a wide bottomed utensil / paraat and mix in red chilli powder, roasted and coarse peanut powder and salt.
STEP 2 - M it with very light hands well.
( Handle the mixing with a light hand, so as to not break or mush the sabudana pearls.) Adding peanut powder will help keep the sabudana pearls separate, and add a burst of flavor too. ( see notes )
STEP 3 - Cut/ dice and peeled potatoes in small cubes, to get ½ cup of diced boiled potatoes, and keep ready. (see notes)
* Making Sabudana Khichdi -
STEP 1 - In a pan, heat 2-3 tablespoons of ghee / oil and add in ½ teaspoon cumin seeds ( optional ), and saute for 1-2 minutes, till it crackles.
STEP 2 - When the cumin seeds start crackling, add curry leaves ( optional ), and saute for 1-2 minutes, till the curry leaves get lightly roasted.
STEP 3 - Chopped potato cubes, sprinkle 1/4 teaspoon salt and saute well. Fry until they turn
the potato turn slightly golden brown.
STEP 4 - Add in chopped green chillies and saute them for 2-3 minutes.
STEP 5 - Next add in the sabudana that is mixed with the peanut powder, salt and give everything a careful mix, with a light hand, so as to not break or mush the sabudana pearls.
STEP 6 - Finally add 1 teaspoon lemon juice,
add in ⅓ cup chopped coriander leaves ( optional), and mix it in.
STEP 7 - Sprinkle some water, cover and cook covered on medium low flame for 3-5 minutes till the sabudana is translucent. DO NOT over-cook.
Finally, serve hot and enjoy sabudana khichdi with curd/ peanuts amti or pack to your lunch box.
NOTES - * The main trick in making a perfect sabudana khichdi lies in soaking the sago. Its always better to soak it for 6-8 hours. The perfectly soaked one should be soft and easily crushed. This doesn’t require a lengthy cooking time. Make sure to be gentle while handling these pearls once you add it to the potato mixture. Too much stirring will result in a gooey and sticky mass.
* Sabudana should be nicely puffed up and soft from the centre.
* Drain any excess water from the sabudana using a strainer.
* I have used raw potato for the recipe but you can parboil the potato pieces in boiling water for 3-4 minutes or use boiled and chopped potato.
* Crush the roasted peanuts till they are a bit coarse.
* Be very gentle else there are chances for sabudana to be mashed out.
* Make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.
* Adding peanut powder will help to absorb any excess moisture if present.
* Firstly, make sure to rinse the sabudana really well else the khichadi may turn sticky.
* Sabudana khichdi recipe tastes great when prepared with desi ghee.
* Also, if you are eating curry leaves, coriander leaves, cumin seeds during vrat then you can add it. It totally depends upon your choice and preferences.
But you can made it without this also. [you can get the readymade
bhel mix in the supermarkets or any daily needs shop]
