कांद्याची भाजी/ ONION SUBZI

At my place, this onion bhaji is always made in summers i.e. in mango season specially with aamras. This curry makes a perfect yummy meal for the times when you don’t want to spend lot of time in kitchen and still want yummy food. This kanda bhaji /subji is just as colourful with such a wonderful rustic flavour that has just got to be paired with bajra bhakri, chapatti and it is sure to trasnsport you to the rural, rustic memories of my place.Here I added a spoonful of poppy seeds in it which gives the crunchy texture to my bhaji. You can eat it with chapatti.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/MXDMk44PfY8?feature=share

INGREDIENTS:

3-4 Big Sized Onions

 2 tablespoon Oil

2-3  teaspoons of Poppy Seeds  

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

¼ teaspoon Asafoetida

3 teaspoon Red Chilli Powder [as required]

¼ teaspoon Turmeric Powder

1 teaspoon Water

Chopped Coriander

Salt to taste

8-10 Curry Leaves

METHOD:

 STEP 1 – Slice the onions thinly and rinse under tap water and 

let dry the water.

STEP  2 – Heat a pan with oil, add cumin-mustard seeds and asafoetida.

STEP 3 – Once the seeds splutter, add curry leaves. ( don't have curry leaves 😀 )

STEP 4 - Add poppy seeds and roast for few seconds.

STEP  5- Then add the chopped onions and mix well.

STEP 6 – Cover the pan and cook the onion stirring in between. 

STEP 7 – Cook on low flame for about 8-10 minutes or till the moisture has been absorbed.

STEP 8 - Add turmeric powder, red chilli powder and salt and mix well.

STEP 9 - Sprinkle a little water once or twice. Cook for 4-5 minutes.

STEP 10 - Once cooked well switch off the flame and add chopped coriander and serve.

Serve hot with chapatti/ phulka or simply with dal - chawal and enjoy.

                     Serve hot with chapatti, bhakri or naan or as a side dish with your meal.

MASALA DOSA

Did you know that the ‘dosa’ is listed on the World’s 50 most delicious foods?? It also comes under the list of top ten tasty foods of the world. And I am sure, once you will try one of these creative and delicious dosa recipes, you’ll vouch for the rankings as well.

 Dosa is a South Indian thin lentil crepe popular across the globe. Masala dosa is a famous recipe not in India but Abroad too. Masala dosa is on the menu list of many North Indian Specialty restaurants too. Though making masala dosa is a long process, but it’s worth it.

Usually, the first day I make idlis from the batter anf then the next day I make dosa. For making dosa the batter has to be slightly thin than the idli batter. The leftover batter can always be refrigerated and use when required. Warm temperature is important for idli-dosa batter to ferment well. The beauty about a dosa is that it is such a versatile dish. You can change the contents, the condiments as well as the base flour from which it is made and it can give any fast food a run for it’s money.

The king of all dosas…… Masala Dosa, hope you all like the recipe. Enjoy cooking….!!!!

INGREDIENTS:

3 Cups Parboiled Rice

1 Cup Urad Dal [split black lentils]

¼ Cup Poha /Flattened Rice [optional]

¼ teaspoon Fenugreek Seeds [methi]

Salt to taste

Water as required

Ingredients for the masala –Potato Filling:

4-5 Potatoes

2 Medium Sized Onions Chopped

10-12 Curry Leaves

3-4 Chopped Green Chillis

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1  teaspoon Ginger-Garlic Paste

2 tablespoon Chopped Coriander

½ teaspoon Turmeric Powder

A pinch of Asafoetida

1 tablespoon Oil

Salt to taste

METHOD:

How to prepare the dosa batter:

 STEP 1 – Rinse the rice and urad and separately first.

STEP 2 – Soak the rice and poha [if using] and urad dal-methi separately in enough water overnight.

STEP 3 – Grind the rice and urad dal with methi to a fine and fluffy batter.

STEP 4 – Mix both the batter and add salt to it.

STEP 5- Cover it and let the batter ferment for 7-8 hours.

1. Preparing the potato filling-sabzi:

STEP 1 – Rinse potatoes very well and then steam or pressure cook them. The potatoes should be cooked well.

STEP 2 – Cool the potatoes and cool them and mash.

STEP 3 – Now chop the onions and green chillies.

STEP 4 – Heat a pan with oil and add mustard –cumin seeds and crackle them. Then add a pinch of asafoetida. Keep the flame low.

STEP 5 – Add curry leaves and sauté well. Then add chopped onions and green chillies and cook for 1-2 minutes.

STEP 6 – Add turmeric powder and salt as per taste. Add mashed potatoes and mix well. Cook for near about 3-4 minutes stir and mix well.

STEP 7 – Finally add chopped coriander and let it become warm or cool at room temperature. Keep this aside.

Preparing the Masala Dosa:

STEP 1 – Heat a flat non-stick pan or griddle. Sprinkle some oil over it.

STEP 2 – Pour  a laddle full batter on the tawa. Spread the dosa batter in a circular way on the pan. Aagin sprinkle some oil over it.

STEP 3 – Cover the dosa for 1 minute or till the dosa cooked crispy golden brown.

STEP 4 – As the dosa is ready, spread the potato filling on one side of the dosa.

STEP 5 – Cover with the other half and let the dosa cook for 10-15 seconds.

STEP 6 – Your crispy masala dosa is ready to serve.

          Serve masala dosa hot with coconut chutney, tomato chutney and sambar.

NOTES: If you are unable to spread the batter on the pan, then add some water to it mix well. This will help you in spreading the batter evenly on the pan.

            To get golden brown dosa, the pan should be hot sufficient. But if it is too hot then you are not be able to spread the batter.

            If making dosas on non-stick pan, then reduce the flame when dosa is done and again increase when you pour batter for next dosa.

*I have shared the chutney recipes in the chutney section in my blog.

CHOCOLATE MILKSHAKE

Do you love restaurant milkshakes??? They are full of flavour and are so thick and creamy. Well, now you can make a restaurant quality milkshake in your own home. It’s quick and easy recipe of chocolate milkshake to beat the heat on a sunny-hot summer day. My daughter just love anything with chocolate whether it is chocolate cake, chocolate chip cookies, chocolate mousse and the feast will go on and on an on. This thick chocolate milkshake tastes the same as the one you get at fast food joints. This chocolate milkshake is already creamy and rich , so I have avoided adding whipped cream. You can add any chocolate/ vanilla/ chocolate chip ice cream in it. Here I have added chocolate ice cream while blending and vanilla ice cream on the top. So get out the blender and experiment with this milkshake recipe or create your own.

INGREDIENTS:

2 Cups Chilled Whole Milk

2 tablespoon Chocolate Syrup

2 Scoops of Vanilla / Chocolate Ice Cream

¾ teaspoon Vanilla Extract

2-3 Almonds Chopped

METHOD:

 STEP 1 – Add all the ingredients in a blender.

STEP 2 - Add some ice cubes and blend for about 30 seconds.

STEP 3 – Pour it in the tall glass, top it with a scoop of  vanilla ice cream and

 some chopped almonds and chocolate syrup.

Serve chilled chocolate milkshake and then enjoy!

DAHI PURI / POORI

When I think of dahi poori, I think of a dish perfect in its union flavors. Most of the chaat dishes are extremely spicy and yet sweet, extremely pungent and yet cooling. You will have a lot of fun eating these dishes!

 Dahi puri/ Poori is my daughters top most favourite among the chaat recipes! They also love pani poori, sev poori, bhalla chaat and bhel puri. After a round of spicy pani pooris, eating dahi poori is the perfect way to soothe your palate. “dahi pooris” are favourite with children as well as with adults who cannot handle the firey pani poori. What makes a dahi poori truly divine is obviously the humble curds which are made daily in every Indian household. The curds have to be fresh and chilled and most importantly of the right consistency i.e neither too thick nor too thin. Save the semi puffed or damaged pooris which cannot be used for serving pani poori to make dahi poori.   Hope you like this …

INGREDIENTS:

30-40 Puris /Pooris

1-2 Medium Sized Potatoes

½ Cup Boiled Kala Chana

1 Cup Meethi Chutney [Khajur-Imli Chutney]

½ Cup Green Mint Chutney

3 Cups Curd

Salt to taste

 For Garnish:

½ Cup Nylon Sev

2 teaspoon Chilli Powder

2 teaspoon Roasted Cumin Powder

2 teaspoon Chaat Masala

Chopped Coriander

1 Onion [optional]

1 Tomato [optional]

METHOD:

STEP 1 – Firstly prepare the chutneys and keep them aside. [I shared the recipes of chutneys in my blog in chutney section.] You can also make them a day before and refrigerate them.

STEP 2 – Soak the chana overnight and then boil them separately. Then peel off the potatoes and mash. Mix chana with mashed potatoes, add slat as per taste and mix well. Keep this aside.

STEP 3 – Chop onions, tomato and coriander leaves finely. 

STEP 4 – Whisk/ beat the curd till smooth and add salt to it and keep aside.

STEP 5 – In a plate, arrange the puris, put very little potato-chana mix on each of the puri.

STEP 6 – Now add the chopped onion, tomato on the top of the potatoes.

STEP 7 – At this stage, you could sprinkle some chaat masala, cumin powder, red chilli powder over it.[ This step is optional.]

STEP 8 – Top the pooris up with the green as well as meethi chutney. Top the chutneys as per your liking taste.

STEP 9 – Add curd over each poori. Now again sprinkle some chaat masala. Add sev, on the top in a way that each poori gets covered with sev.

STEP 10 – Garnish with finely chopped coriander leaves.

              Serve dahi sev batata poori as soon as you make it as the pooris become soggy if you serve even after a few minutes.

  

             NOTES: If the chutney and pooris are ready, then your snack time will be enjoyable. You can always make use of ready made items too.

               Use thick curd and beat it with a little salt and sugar for tasty dahi pooris.

RAW MANGO LAUNJI

Kairi launji is a raw mango relish which I have relished all my childhood. It is a summer special when raw mangoes are in season. Raw mangoes prevents water loss; eating raw mangoes with a pinch of salt on it helps to prevent the water in the human body. It quenches thirst and prevents high temperature during the summers. Aam ki launji is a tongue-tickling raw mango relish from the state of Maharashtra. It is a perfect balance of sweet, sour and spicy flavours. the spices give it a very good fragrance and a tangy taste. You can use slightly sweeter raw mangoes if you want to use less sugar. Or you can replace sugar with jaggery if you want a healthier version.[ I alwasys prepare this with jiggery] This sweet and sour dish adds magic to any meal. It is quick to cook, requires very few ingredients and you can even store it for 2-3 weeks in refrigerator. You just need to warm it up when you want to eat. This is my family’s favourite recipe and popular at my place. It is very easy, simple and ready in just few minutes. It is the best side dish for lunch or dinner. You can serve it with paratha, roti or plain rice. 

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/gwmmEGH4gJw?feature=share

INGREDIENTS:

1-2 Medium Raw Mango Cubed [ peeled / without peeling]

2 tablespoon Oil

½  teaspoon Cumin Seeds

¼ teaspoon Mustard Seeds

 1 teaspoon Fenugreek Seeds [methi]

¼ teaspoon Nigella Seeds [kalonji]

¼ teaspoon Fennel Seeds [saunf]

1 teaspoon Red Chilli Powder [as required]

2 teaspoon Coriander Powder

¼ teaspoon Turmeric Powder 

1 teaspoon Garam Masala Powder 

 3-4 teablspoon Jaggery [as per taste]

Salt to taste

Water as needed

METHOD:

STEP1 – Cut the mangoes quite big cube sized. Keep them aside.

STEP 2 – Heat oil in the thick bottomed pan or kadhai. Add cumin and mustard seeds. Once they pop, add nigella and fennel seeds and sauté for few seconds.

                                      

STEP 3 –  Add turmeric powder in it and then immediately add cut mango pieces and sauté for 1-2 minutes covered.

                                       
And add some water[1/2 cup], mix it and let it cook for some time.

                                       

STEP 4 – Add red chilli powder, coriander powder, garam masala powder and mix well and sauté for 1-2 minutes.

                                                

STEP 5 – Add water as per required and then add jaggery/ sugar

                                              

and cook covered stirring occasionally for 7-8 minutes or till the mangoes are cooked and pulpy.

                                           

STEP 6 - Check it and if it is done, switch off the flame.

                                           

Remove and cool and serve.

Serve it with chapatti, paratha or side dish with meal.

                                                       

NOTE: *The amount of sugar / jaggery vary according to the sourness of mangoes or as per your liking