उकडपेंडी/ JOWAR / SORGHUM FLOUR UPMA

 Ukadpendi is a traditional Maharashtrian breakfast recipe. It is basically a healthy wheat flour upma that makes for a warm and comforting meal. Today I have tried the same recipe with jowar flour to make it more healthy and filing . Ukadpendi is a versatile dish as we can adjust the consistency to thin porridge type or cook it further like upma and can serve it at any time of the day. The recipe is simple and easy to follow and the dish is ready under 20 minutes. Ukad in Marathi means ‘to steam’. Ukadpendi is made by steaming whole wheat flour along with the water and buttermilk. The buttermilk and the spices adds a nice flavour to the whole wheat flour. You can also make it with curd as I have used.

Ukadpendi is a nutritious dish but sadly it is not that popular and very few people know about it and cook it. Coarse whole wheat flour is ideally used to make ukadpendi. If you cannot source it, little quantity of fine semolina (suji) can be added to wheat flour to make it coarse. 

Serve this popular Maharashtrian Recipe, which is a quick and healthy breakfast option. Serve it with tea or coffee for a wholesome breakfast. It’s a wholesome breakfast, which keeps your stomach full for long time. The steamed ukadpendi is lastly flavored with a squeeze of lemon juice and fresh coriander leaves and served warm. Serve it hot along with pickle or chutney.  It is very healthy dish n authentic but nowadays this recipe is lost rarely made you can try this very tasty. Give it a try and if you like my recipes please share your feedback.

📌📌 Watch the video recipe here 📌📌

https://youtube.com/shorts/zKGWaCy97bQ?feature=share3

INGREDIENTS :

1Cup Jowar/ Sorghum Flour/ ज्वारीचे पीठ

2 to 3 tablespoon Oil 

1 teaspoon Cumin Seeds

 1 teaspoon Mustard Seeds 

2 med. Onion, finely chopped 

1 Tomato , finely chopped 

3-4  Green Chillies ( adjust accordingly )

Few Curry leaves

Pinch of asafoetida

Salt as per taste

1/2 teaspoon Sugar

1/2  teaspoon Turmeric Powder 

½  teaspoon Red Chilli Powder ( optional )

2 tablespoon Curd or you can use Buttermilk ( see notes )

¾ Cup hot Water

Coriander leaves for garnish

METHOD : 

STEP 1 - Heat oil in a pan on medium flame.

STEP 2 - Add cumin and mustard seeds  and let them crackle .

STEP 3 - Add asafoetida and cook for few seconds. Do not burn it.

STEP 4 - Add chopped onion and cook until translucent. Here we do not want to brown the onions.

STEP 5 -  Add chopped green chillies and curry leaves and stir fry for 2 minutes.

STEP 6 - Add turmeric powder cook for 30 seconds and then add chopped tomato cook till soft .

STEP 7 - Add sugar and salt give a nice mix.

STEP 8 - Meanwhile, keep a saucepan with water to boil.

STEP 9 - Add the flour and cook on low flame stirring continuously for 6-8  minutes on low flame till aromatic and slightly changed the colour to brown. Don’t overcook otherwise you will end up with a burnt flavour.

STEP 10 - Add red chilli powder, mix and cook for 1 minute.

STEP 11 - Now add the curd and give a good mix. Cook for 2 more minutes. 

STEP 12 - Now carefully stir in the boiling water. Keep stirring continuously so that there are no lumps. 

STEP 14 - Cover the pan and let the ukadpendi cook on steam for further 4-5 minutes on low flame.

STEP 15 - After 5 minutes, open the lid, squeeze juice of a lemon over the ukadpendi and garnish it with chopped coriander leaves and switch off the flame .

STEP 16 - Your delicious, healthy, nutritious, tasty spicy and yummy Vidharbha special lost recipes JOWAR flour ukadpendi is ready to Serve.

Serve hot and enjoy with a cup of tea on a rainy day. You can drizzle little lemon juice + sprinkle finely chopped onions while eating .

NOTES - * Coarse whole wheat flour is ideally used to make ukadpendi. If it is not available then a little quantity of fine semolina (suji) can be added to wheat flour to make it coarse. 

 * Traditionally the recipe uses only whole wheat flour, I have used a jowar flour to make it more healthy.

* You can make it with mix of jowar flour and gram flour also to make it all the more wholesome. 

*This recipe can be prepared with bajra / ragi flour too. 

*Instead of curd , you can add 2 tsp lemon juice towards the end of cooking process.

* You can also use buttermilk instead of curd. If using buttermilk, reduce the amount of water used to cook ukadpendi accordingly.

* If you like you can add roasted peanuts to this recipe. Add them after spluttering cumin and mustard seeds.

* We can adjust the consistency of Ukadpendi to thin porridge type or cook it further like upma.

* If serving to small babies, skip adding chopped green chilies.

* You may add veggies like  carrot, green peas, capsicum as well if you wish to make the dish filling.

HIGH PROTEIN PANEER SANDWICH

 Paneer Sandwich on tawa is the easiest and yummiest sandwich you can make. It requires basic Indian seasoning of salt and pepper. Paneer Sandwich is a simple, delicious, healthy, protein packed and easy sandwich recipe, made with quick paneer stuffing. These Paneer Sandwich can be made without toaster. To satisfy your hunger pangs with something healthy and then paneer sandwich is right food to eat. This sandwich stuffed with  paneer but you can also add favorite veggies keeps one full and also increases the taste of your meals. 

To make this grilled paneer sandwich, first make the paneer stuffing by adding all ingredients in mixer pot and blend to make a smooth, creamy, spreadable mixture. With paneer stuffing, you can add some veggies of your choice while assembling the sandwich. I used very little pure desi ghee to make sandwiches but if you like make it with amul butter or you can also spread green chutney on bread slices. You can choose any variety of bread to use like multi grain bread, brown bread or sandwich bread .If making these sandwiches for kids then instead of adding green chilly mix 1 teaspoon red tomato sauce to the stuffing. You can also use onion and tomato. If you wish to eat richer sandwich then mix 2 tablespoon cream to it.

Indian cottage cheese or Paneer is definitely one of the well-known sources of proteins for vegetarians. While it is used to make a number of curries, pakoda, dry preparations, etc, this Paneer Sandwich gives you recipe to make a wonderful snack. Paneer Sandwich is a treat for kids and all paneer lovers. Spread ghee/ butter on hot grill pan and cook/ grill the sandwiches till it turns golden brown and crispy from both the sides. Also, there’s no limit to what you can stuff between breads and create a hearty, filling and scrumptious snack.  Various food cultures on the globe boast of their sandwich specialties, which can be grilled, toasted, plain or even cold. Whatever said and done, sandwiches are super in every possible way. It has many layers that can be rightly termed as layers of love made edible. Made perfectly to suit Indian palates, it will never disappoint you. Crispy, delicious and nutritious paneer sandwich is ready. Serve them with tomato sauce or mustard sauce and relish eating.

 Lets learn how to make paneer sandwich on tawa with step-by-step photos and video recipe.

📌📌 Watch the video recipe here 👇👇

INGREDIENTS :

100 gms Paneer

1/2" Ginger 

1-2 Green Chillies 

1 sprig Curry Leaves 

1 tablespoon Fresh Green Coriander

1/3 teaspoon Turmeric Powder

1/3 teaspoon roasted Cumin Powder

1/2 teaspoon Amchur Powder 

1/4 teaspoon Black Pepper Powder

Salt to taste

2-4 Bread Slices any kind

1 tablespoon Pure Desi Ghee/ Amul Butter / Oil

Sliced Carrot, Cucumber, Beetroot ( optional )

METHOD :

For Stuffing -

STEP 1 - In a mixer pot, add coriander leaves, ginger, curry leaves, green chilli and all spice powders

and blend into coarse mixture.

STEP 2 - Then add paneer cubes

and blend it to make a smooth, creamy and spreadable mixture. Keep aside.

Assemble Sandwich -

STEP 1 - Spread little ghee on one side of the bread slices. ( see notes )

STEP 2 -  After that, spread paneer stuffing evenly on bread slice.

STEP 3 - Cover with other bread slice greased with ghee.

STEP 4 - Likewise, prepare all the sandwiches and keep aside.

STEP 5 - Heat a tawa or grill pan on medium heat.  

STEP 7 - Place the paneer sandwiches on a preheated grill pan and

 cook the sandwich until golden in colour and crispy. 

STEP 8 - Gently press the sandwich with spatula

while cooking.

STEP 9 - Apply ghee on the top and flip the sandwich to change side.

STEP 10 - Cook the sandwich from the other side.

STEP 11 - Transfer on a plate and cut it diagonally.

 STEP 12 - Paneer sandwich is ready to serve. 

Crispy, delicious and nutritious paneer sandwich is ready. Serve them with tomato sauce or mustard sauce and relish eating.

NOTES - * I have used brown bread but you can use whole wheat/ multigrain/ white or any bread to make this sandwich.

* You can also add your favorite veggies like onion, bell pepper, cucumber which keeps one full and also increases the taste of your meals.

 * It is best to use fresh paneer and also make sure that the paneer is not very dry. 

* You can choose to grill the sandwiches in a skillet or a stovetop sandwich maker or use a panini press or an electric sandwich maker.

* Put your creative streak to use by opting for eggless mayonnaise, hung curd , pizza sauce cream cheese or your preferred spreads or sauces.

SOUTH INDIAN CURD RICE/ तडकेवाले दही चावल

 Super cooling and comforting… Curd Rice is my go to meal during these hot tropical summers ! Once you get this basic Curd Rice recipe right, you can add a number of other ingredients to make your own version of Curd Rice.

Curd Rice Recipe or Thayir Sadam is a quintessential South Indian Comfort Food made with cooked rice, curd or yogurt, ginger and tempered with curry leaves, mustard seeds and chilies.Curd Rice goes by many names – Dahi Bhaat in Marathi, Mosaranna in Kannada, Daddojanam in Telugu, Thayir Saadam in Tamil, or Yoghurt Rice in English. Although the recipes vary a little by state and depending on the family, they all have common characteristics of the similar ingredients and methods. It is considered as one of the best summer foods and easy to digest meal for an upset stomach. Curd rice is absolutely easy to make, requires few ingredients and tastes heavenly !  Every single morsel of curd rice feels like a hug. I adopted this recipe from internet and it turned out so delicious. Really enjoyed this classic South Indian dish. Ready within minutes, Curd Rice happens to be one of the few meals that can be put together within 5 minutes really. That is if you’re using leftover rice. The rice have to be very soft and mushy.

It is simple satisfying and very tasty too. It can be had on hot summer days and on days when you don't feel like having anything.it has natural cooling properties in this which is perfect for hot summer days. This recipe is one step further because it has as much cucumber and carrots like rice. So it is much more cooling and more tasty. Curd Rice is always a part of the menu in gettogether or parties. It is an important variety rice meal that is part of for Valaikappu / Seemantham / Baby shower function. Curd Rice is offered as prasadam in temples and a standard menu for annadhanam during religious festivals and events. Curd rice tastes best when served with any pickle and papad.

Curd Rice aids in digestion and an ideal travel & lunch box dish. A lunch meal is said to be complete only with curd rice. Curd Rice Recipe is presented here with step by step pictures and video. Try this recipe of Curd Rice and build on it to make your own variations!

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/dlDsf2QOGhs?feature=share

INGREDIENTS : 

1.5Cup cooked Short Grain Rice

1.5 Cup Curd/ Greek Yoghurt 

1/2 Cup Water/Milk

Salt to taste

1 Cucumber, peeled and chopped finely

1 Carrot, peeled and chopped finely

2-3 tablespoon Pomegranate Seeds 

Chopped fresh Coriander 

For Tadka/ Tempering -

1 tablespoon Groundnut Oil 

1 teaspoon Black Mustard Seeds 

1 teaspoon Cumin Seeds 

1 teaspoon Split Urad Dal 

1 teaspoon finely chopped Ginger 

1 sprig Curry Leaves 

2 Dried Red Chillies

2 Green Chillies, finely chopped 

5-6 Cashew Nuts, halved 

1/4 teaspoon Hing (Asafoetida)

For Garnishing -

Fresh Chopped Coriander

 Pomegranate Seeds 

 METHOD :

STEP 1 - Cook and cool the rice completely. Once you have cooked the rice, it's important to cool it completely before proceeding. You should never add curd to hot rice.

STEP 2 -  Mash it well with your hands/ a potato masher. Set aside or place in the fridge.

STEP 3 - Once the rice is cool, take it in a large bowl.

STEP 4 - Add  curd / yoghurt and water/milk in another bowl and whisk it well.

STEP 5 - Add whisked curd in mashed rice.

STEP 6 - Season  it with salt to taste.

STEP 7 - Add finely chopped cucumber, carrot, pomegranate seeds and chopped coriander. Mix it well 

To temper the rice -

STEP 1 - Heat oil in a small tadka pan over low heat. 

STEP 2 - Once the oil is hot, add mustard and cumin seeds. ( cumin seeds are optional )

STEP 3 - As soon as they crackle add  dried red chillis, split cashew nuts, urad dal, ginger, fresh curry leaves, chopped green chillies and hing. 

STEP 4 - Mix well and once the urad dal has turned golden, immediately remove from the heat.

STEP 5 - Pour the tempering over the curd rice

and mix well. Garnish with fresh coriander and pomegranate.

Curd rice tastes best when served with any pickle and papad. It tastes best when it’s been chilled in the refrigerator for a few hours, served chilled right from the fridge.

NOTES - * Always use short grain rice like Sona Masoori or Ponni rice for this recipe. Don’t be tempted to use a long grain rice like Basmati.

 *If you prefer you can use leftover rice instead of cooking it fresh.

* It’s really important that you cool the rice before adding the yoghurt and milk.

* Add veggies which are available and as per your liking. You can add cucumber,carrot,  pomegranate , coloured bell peppers. 

* You can add nuts as they’ll add a delicious crunch and you’ll benefit from the extra nutrition too. 

* This makes it lovely and colourful – plus nutritious.

* We have added dried red chillies but if you like add freshly chopped green chillis to the tempering to amp up the heat.

* Although you can eat Curd Rice right after adding tempering, it tastes best when it’s been chilled in the refrigerator for a few hours.

* If you are packing it for lunch. Then add very little yogurt to rice along with milk. Because as the rice sits for few hours it gets sour.

* Curd Rice will keep well in the refrigerator for up to 4 days, provided that it is stored in an air tight container. It is not suitable for freezing.