Mushroom Risotto With Daliya (Wheat Brokens)

 

Risotto is an Italian dish made of rice. It is cooked in a broth until creamy and combined with sauteed onions, other vegetables, and cheese.

This recipe of Mushroom Risotto is tasty and healthy at the same time. This recipe was spotted by my girl while browsing the internet and she had been asking me to make it for her. So decided to give it a try, and it really tastes delicious and therefore it gets to feature on my blog. I do make the regular Risotto once in a while but the use of Daliya seemed very novel and different to me. 

In this recipe, I have replaced the rice with Daliya(broken Wheat that is coarse). Lapsi or Wheat Rava also can be used. The key to a good Risotto lies in the broth and the Parmesan cheese. A large variety of vegetables can be used in making the broth.

If you are a regular at making Risotto follow the same process as with rice. Beginners may want to follow the recipe carefully. I have put in a video too for guidance.

The Risotto made with rice makes use of wine to enhance the taste. I have kept this wheat Risotto very simple with everyday ingredients. Simple ingredients make for great flavour always.

This recipe requires about 1 litre of vegetable broth. I made the broth at home, if you use broth cubes, that is fine too.

In this recipe, I have not given the stepwise instructions, but I have included a video of the whole process instead. Hope you find the video helpful.

While you are here please do check out my other recipes like Apple Crumble, Blueberry Cheesecake, Nutella Fudge Brownies, Schezwan fried rice,              Berry Smoothie Icecream, Creamy Tomato pasta and more…

Here is the recipe of Mushroom Risotto with Daliya for you-

 

 

  Ingredients for Broth:

  Carrot 1

  Cucumber 1

  Onion 1 large

  Broccoli 4 to 5 florets

  French Beans a few

  Garlic 4 to 5 cloves

  Coriander/ Cilantro few sprigs

  Salt as per taste

 

  Ingredients for Risotto                                                                                                                                                                                                                       

   Mushrooms 200 gm

  Daliya (broken Wheat) 1 cup washed

  Garlic 8 cloves (divided)

  Onion 1 cup  (chopped)

  Vegetable broth 4 to 5 cups approx.

  Salt as required

  Pepper powder 1 to 1.5 tsp

  Parmesan Cheese 3 tbsp (add more if you prefer)

  Directions for broth:

Chop all the vegetables mentioned under Broth, put them in a saucepan, add 1 litre + 1 cup water and salt and boil for 10 minutes. Cool completely and use as required. Other vegetables that you may like can also be added to make the broth.  

Directions for Risotto:

In a pan take 1 tablespoon butter and heat, add the garlic and saute on high for 30 seconds, now add the chopped mushrooms and saute for a minute. Flame to be on high throughout sauteeing. Add the salt and continue to saute. The mushroom will release a lot of moisture, continue to saute, and let the moisture dry. When the moisture is almost dry add the pepper powder and continue to saute until all the moisture has evaporated. Transfer the sauteed mushrooms to another vessel. 

Now in the same pan add 1 tablespoon butter and heat. Add the crushed garlic and saute for 30 seconds. Now add the finely chopped onions and continue to saute. Saute on high flame. When the onion turns translucent add the Daliya and stir nicely. Add 1 cup of broth, stir, and cover the pan and cook for 5 minutes on low flame. Open the lid after 5 minutes, pour 1 more cup of broth, stir well and cover and cook again on low flame for 5 minutes. Now when you open the pan, the Daliya would be cooked, now we only have to get it soft. Add another cup of broth, and salt, stir and cook on low flame. The pan need not be covered now. As you cook the Daliya keep mashing with the back of a ladle to get a creamy texture. Now add pepper powder and stir well. add another cup of broth, stir and continue cook on low flame. Once all the water is absorbed, add in the sauteed mushrooms and give it a stir. Add the last cup of broth now and cook on a low flame. Now when the water gets absorbed, add 3 tablespoons of Parmesan Cheese, stir nicely, so that the cheese melts and gives the Risotto its gooey and creamy texture. Put off the flame. If you like cheese you can add more than 3 tablespoons too. In all 4 to 5 cups of broth is required to get that creamy texture.

The healthy and delicious Mushroom Risotto is ready. Enjoy hot. Bon Appetit.

 

SHORT VIDEO OF THE METHOD HERE????                              

                                           

 

 

NOTES:

1. Any variety of vegetables can be added to the broth, in addition to the mentioned ones.

2. Around 4 to 5 cups of broth is required for this recipe. If in case the broth gets over, and you still have to add a cup, plain water can be added. 

3. Parmesan is the most recommended cheese for this recipe, as cheddar will become tough and stretchy once cooked, whereas Parmesan is a softer one.

4. In place of, or in addition to mushrooms, Broccoli also can be used.  

 

  If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

 

Baigan Raita/Kathrikai Thair Pachchadi

Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too.

This recipe of Baigan raita is a very simple one, gets done in 15 minutes, at the end of a tiring working day when one wants to eat veggies but isn’t up to cooking a proper subji, is when this Raita comes in. I have used the Big Bharta Baigan(Kathrikai) in this recipe. The small ones will work fine too, but the big ones give it a special taste. 

This method of making the Raita really gives a very nice flavour and taste. 

In South India this Raita is usually made by roasting the Eggplant over a flame, mashing it, and then adding it to curd along with a tempering of green chilies and ginger. 

The big Baigans get mushy too soon, so the trick lies in cutting them appropriately(mentioned in the recipe), the rest is just whisking the curd and adding the masala and the raita is ready.

While you are here please visit other Raita recipes of mine like Bhindi Raita and       Mint Raita more Raita recipes will be uploaded soon.

Here is the recipe of Baigan Raita for you–

Ingredients:

Baigan/Kathrikai(big one/Bharta Baigan) 1 medium-sized                                        Curd 500 ml                                                                                                                  Salt as per taste                                                                                                            Red chilli powder 1 tsp( for more spice can add more)                                              Roasted Cumin/Jeera powder 1 tsp                                                                              Sugar 1 tsp      

Directions:

Cutting of the Baigan: Big Eggplants/Baigan tend to get very mushy when cooked. So it is important to cut the Baigan such that every piece retains the peel(skin). The Baigan must be cubed into small pieces. Cutting in a way that every cube has the peel ensures that they don’t get mushy, and cubed Baigan must be fried in 1 tablespoon oil on high flame until they get a light brown tint. Add a small amount of salt while frying them. The Baigan/ eggplant must not lose shape. It should have cooked, but remain firm. Set these fried pieces aside to cool.

Now take the curd in a bowl and lightly whisk it, just smoothening it will also do, as too much whisking will make the curd runny. Add the salt, red chilli powder and roasted cumin powder, sugar and mix well. Now add the cooled and cooked Baigan pieces to the curd and spice mix and put it in the refrigerator until you serve. The delicious Baigan Raita is ready.

Serving suggestions: Parathas, Kebabs, Biriyani, Pulav, Jeera rice, coriander rice, Masala rice, Flavoured rice, and other rice varieties.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the eggplants/Baigan as stated in the directions for cutting above.

 

2. Now in a Kadai or pan take 1 tbsp oil and heat. Put in the Cubed Baigan and fry on high flame adding a minute amount of salt. Do not add too much salt. The Baigan should get a light brown tint, should be cooked, and yet retain its shape and not turn limp.

 

3. Now lightly whisk the curd. Add the salt, red chilli powder, roasted cumin powder, sugar and stir nicely.

 

4. Add the cooled and cooked Baigan pieces to the curd mix and refrigerate until ready to serve.

 

NOTES:

1.  If using the big Eggplants cutting them as recommended is a crucial step.

2. Adding sugar gives a very nice taste to the Raita, so try not skipping this step.

         

Thengai Therattipal/ Palkova (Coconut Infused)

Therattipal or Palkova is a dehydrated milk sweet, made with only two ingredients-Milk and Sugar. Therattipal is a traditional recipe made for festivals like Janmashtami and Deepawali. In our house, Therattipal is the main offering to Krishna apart from Sweet Appam and for Deepawali too we start the festival with a spoon of the Therattipal immediately after Ganga Snanam.

This time I have given a twist to the Therattipal and added roasted coconut gratings to it, which enhances the taste of this sweet dish. Anyway until we add the coconut the method of the recipe is the same. Usually, no cardamom powder is added to this sweet as the milk taste is what should pervade, but if one does prefer, it can always be added.

The coconut flavour is mild and not very intense. The milk and the coconut combine really well to give a different taste which is a welcome change from the regular Therattipal.  

This recipe if made with pure organic cows milk tastes divine, as while the milk reduces you can see the natural fat bubbling out. And it tastes as though ghee has been added to it. These days since we all use milk packets or tetra pack cartons of milk we don’t see this process happening naturally and so we add a teaspoon of ghee at the end. its an optional step and the sweet will still taste the same, if not added.

While you are here please check out my other Sweet dish recipes like –

 Atte ka Sheera, Sugiyan, Carrot Kheer, Vella Aval, Maa Ladoo, Pineapple Rabri, Chakkara Pongal and many more…

The same recipe can be followed for regular Therattipal/Palkova too. Only the coconut doesn’t have to be added.

Here is the recipe for Thengai Therattipal/Palkova(coconut-infused)-

 

 

Ingredients:

Milk (toned milk) 1.5 litres (refer to note1)                                                                Sugar 140 gm approx (reduce if you prefer less)                                                        Coconut (grated) 1 cup

Directions:

Pour the milk into a heavy-bottomed vessel or Kadai and begin to boil. It has to be reduced by almost 3/4 of the quantity by stirring constantly. For the first 10-15 minutes, constant stirring is required, thereafter keep flame on medium heat and keep stirring from time to time. As the moisture from the milk evaporates the consistency of the milk becomes denser and the texture also starts becoming granular/thready. Keep stirring until the milk has lost almost all moisture(check picture for reference) and now add in the sugar and start stirring again. Once the sugar is added the reduced milk mixture liquifies a little, it is normal and nothing to worry about. Continue stirring until the mixture loses all the moisture al does not stick to the bottom of the pan anymore. Another way to check is to put a little   Palkova in a plate, just wet your hands with water, and try to take a small bit of the Palkova and shape it to a mini ball. If the ball forms, you can turn off the flame. Now in In another Kadai, put 1/2 tsp ghee and drop in the coconut gratings and start roasting it until it becomes dry and it is a nice brown in colour. Transfer it to a plate and cool it. Once cooled, add to the Palakova/Therattipal, switch on the flame and mix nicely until the coconut and the Therattipal are well integrated and switch off the flame. After adding the coconut the mixture turns a little drier. It is natural so nothing to worry. Offer it to Krishna or just have it as dessert. Enjoy. Bon Appetit.                                                                                                                If you want just regular Therattipal stop the procedure after adding sugar and reducing it again. Add a teaspoon of ghee for a nice sheen.   

 

STEPWISE RECIPE FOLLOWS:

1. Start by boiling the milk in a heavy-bottomed vessel or Kadai.

 

2. Keep stirring constantly for the first 10 to 15 minutes and keep scraping the sides of the vessel as the milk solids keep depositing there.

 

3. Now on medium heat and stirring every once in awhile reduce the milk until almost all moisture gets evaporated.

 

4. Now add in the sugar and start stirring again. The mixture liquified a little again but it is natural and again will solidify.

 

5. Keep stirring until the mixture does not stick to the bottom of the vessel any more. Another method to check for doneness is to take a little amount of the Therattipal and put it on a plate. Wet your fingers and take a small quantity and try to form a ball. If you are able to form a ball, that is the right consistency. Put off the flame.

 

6. In a small Kadai take little ghee and add a cup of grated coconut and start roasting until it becomes dry and turns a nice brown in colour. When the coconut is dry, it will not stick to the Kadai anymore. Transfer it to a plate and cool.

 

7. After it cools completely add it to the Therattipal, switch on the flame and stir nicely until the coconut is well integrated with the Therattipal. Once the coconut is absorbed, the mixture will become drier, this is natural and there is no need to worry. Add a teaspoon of ghee finally, just for some sheen. The Thengai Therattipal is now ready.

 

 

 

QUICK VIDEO OF METHOD HERE:

 

NOTES:

1. I have used Tetrapack toned milk. The more fat content in the milk the lesser the evaporation time. You can use full cream milk too.

2. It took around 1 hour to reduce 1.5 litres of milk. 

3. If you don’t wish to add the coconut, the process can be stopped after adding sugar, reducing further and performing the test to see if a ball is formed.

4. If one prefers less sugar, it can be reduced a little.

5. There are many short cut methods to evaporate milk by adding milk powder etc; I use this method for making small amounts of Rabri for jalebis and other such dishes, but I don’t recommend the shortcut method for Therattipal, as this whole sweet dish is about the texture and taste. 

6. Cheese too is used for quick evaporation, but again it changes the taste and texture.

    

  

   

 

 

Masala Wheat Flour Papdis (Baked)

Masala Wheat Flour Papdis are crunchy crisps made of wheat flour. The wheat flour here can be easily replaced with maida/refined flour or multigrain flour. I usually fry these Papdis, but this time I have baked them as per the request of friends and followers as they wanted something that was not deep-fried. That said, these Papdis can be fried too and I have given both options in this recipe.

When we bake a snack that is traditionally deep- fried there is always a difference in texture. It would be wrong to say that they taste almost like fried ones. The taste is the same, the papdis are crunchy too, but there is a difference in their textures. I also believe that when we prefer a baked snack over a fried one we are willing to adjust to the minute differences that are bound to be there because the technique used is different. Therefore you will not find phrases like “baked but almost like fried” or “baked but as good as fried”, on this blog. Baked is baked and fried is fried, and somewhere there is a compromise in either, shape, colour, texture, taste of the dish. I am not saying this only about the current recipe but in general. When a deep-fried dish is baked there are differences.

This is why I try to keep the fried ones fried, but sometimes I do give in to a little experimenting. I won’t do something because it is a trend, but if I do experiment and the result is blog-worthy I will certainly share it with you all.

Now, these Papdis can be served with tea, they last for a long time when stored in an airtight container. I also make Papdi Chat(street food delicacy) with these, and since they are firm than the Maida papdis, they hold up the sweet curd and chutneys of the Chaat well.

While you are here please do look at other snack recipes by Rajjo’s kitchen like Semolina Cheese Balls, Kothimbir vadi, Stuffed kuzhi Paniyarams, Kachori, Savory Muffins and more…

Here is the recipe of Wheat flour Papdis for you–

Ingredients:

Wheat flour 2 cups       (1 cup =150 ml)                                                                      Suji(semolina) 1/2 cup                                                                                                Salt as per taste                                                                                                            Red chilli powder 1 tsp                                                                                                Ajwain(Omam/Carrom seeds) 1 tsp                                                                            Oil 3 tbsp for flour  (refer note1)                                                                                  Fresh Coriander or Methi(fenugreek)leaves  1/2 cup finely chopped                          White sesame 1 tsp (optional)                                                                                      Water as required      

Directions:

In a dish take the wheat flour and add the suji/semolina to it. Now add the salt, red chilli powder, ajwain followed by the 3 tbsp oil. Start mixing the flour with your fingers, such that the spice powders and oil are well mixed with the flour. Now take some flour in your palm and clamp it together with your fingers. If the flour holds shape, water can be added little by little now. But before that add the chopped coriander/methi leaves, mix it with the flour well and now start adding water little by little. We want a stiff dough here. The consistency should be like the dough for Poorie. Now apply very little oil on the dough and rest it or 15 minutes.  Now divide the dough into 4 or 5 balls. Roll out each ball into a thin circle, flour for dusting if required. Sprinkle some sesame seeds on the rolled and flattened dough and roll again so that the sesame seeds stick to the dough. Now with a cookie cutter or lid of a bottle cut into a circle. Remove excess dough from sides. prick holes with a fork on the little papdis.                                                                     

To bake them: Preheat oven to 180 C for 10 minutes. Place the little circles into a baking tray after pricking holes,  brush with a little oil(this step is optional), and bake at 180 C for 8 minutes on one side, flip them after 8 minutes and bake again for 8 minutes. Remove from oven, let them cool and store in an airtight container. Repeat this process for the whole amount of dough.

To fry them: Take oil in a Kadai and heat. The oil should be medium hot. The dough when put should sizzle and rise up immediately. This is the right temperature. Prick the papdis with a fork and gently drop them into the oil and fry until all bubbles have subsided and the papdis are light brown in colour. Cool and store in an airtight container. 

The crunchy and spicy Masala Wheat Flour Papdis are ready to serve with tea or to be made to a Chaat item. Enjoy. Bon Appetit.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the Wheat flour in a dish and add the Semolina/Suji to it.

 

2. Now add the salt, red chilli powder, ajwain, and oil to the flour.

 

3. Start mixing the flour with your fingers(without adding any water at this stage). The spice powders and salt must mix evenly with the flour. Take some flour in your palm and try to clamp it within your fist. When you open your fist the flour should hold shape and not break away.

 

4. Now add the finely chopped fresh coriander or Methi leaves, and adding water little by little form a stiff dough. The consistency should be like Poori dough. Rest the dough for 15 minutes.

 

5. Now divide the dough into 4 or 5 equal parts. Take one ball at a time, dust it with flour and roll it out like a chapati, sprinkle some sesame seeds and roll again lightly, so that the seeds stick to the dough.

 

6. Now with a cookie cutter or lid of a bottle make small circles. Take away the excess dough. Prick the circles all over with a fork.

 

7. To bake- preheat oven to 180 c for 10 minutes. Brush some oil over the Papdis, place them on a baking tray and bake at 180C for 8 minutes on one side. Remove the tray, flip over the papdis and bake again for 8 minutes. Remove from oven and cool. Store in an airtight container.  

 

8. To fry them- heat oil in a Kadai. Oil should be medium hot. Check the temperature by gently dropping a small bit of dough into the oil. If it sizzles and rises immediately, this is the right temperature. Now fry the papdis in oil at medium heat until all the bubbles subside and the papdis are light brown in colour.

 

NOTES:                                                                                                                        1. Adding adequate oil to the flour is a crucial step, the oil is the one that imparts the crunch to the Papdis. After step 3 if the flour is still not holding shape, then add another teaspoon or two of oil to the flour, rub it into the flour and check if it holds shape now by claiming it in your fist. If it does, start mixing water.

2. It is important to prick the Papdis with a fork before baking or frying as otherwise, they will rise/puff up thereby losing the crunch. So pricking holes is a crucial step.

3. The temperature of the oil is important, the method to check the temperature is given in step 8, which should be followed. 

4. The timing in each oven may vary to bake, so 2 to 3 minutes less or extra time may be required.     

          

 

 

 

 

 

Maa Ladoo/ Maa Laddu

Maa Ladoo/ Maa Urundai or fried gram Laddu is one of the most nutritious, simple, healthy, quick Laddus that one can make. It is made of fried gram (Pottukadali/Porikadalai) powder, Sugar, Ghee, Nutmeg powder, and Cardamom powder. The taste is simply delicious and it has a melt in the mouth texture. Simple ingredients make this sweet taste heavenly.

In South India especially Tamil Nadu festivals like Janmashtami, Navarathri, and Deepawali are incomplete without this sweet. I learnt the recipe of this sweet from my mother in law and she made them very well. During Navarathri what she would do is grind mix all the dry ingredients and store them in an airtight jar, so whenever guests dropped in, she would melt a little ghee and mix it with the Fried gram flour and offer it to them fresh. The taste of freshly prepared Maa Urundai is simply out of the world. To this day I follow her method of instantly mixing the flour with ghee when guests visit during Navarathri.

While you are here please do check out my recipes of other sweets like Carrot kheer, Atte ka Sheera, Pineapple Rabri, Sugiyan, Akkaravadisal, Chakkara Pongal and more…

Here is the recipe of Maa Ladoo for you–

Ingredients:

Fried Gram/ Pottukadalai/Chutney chana 1 cup (1 cup=150ml)

Sugar 1 cup

Cardamom 7 pods

Nutmeg a tiny piece

Cashewnuts 8-10 broken to bits

Ghee around 3/4 cup or as required

Directions:

Take 1 cup of fried Gram/Pottukadalai/Chutney Chana in a dry grinder and grind it to a fine powder. Pass this through a sieve and discard the residue. Now take 1 cup sugar in the dry grinder, add the cardamom and nutmeg and grind it to a fine powder. Add this powder to the fried gram powder. Now in a small Kadai melt 1 tbsp ghee and fry the brown cashewnut bits until light brown. Pour the ghee along with the fried cashewnuts into the flour and sugar mix. Now mix the contents in the dish nicely with your hands. Now melt the 3/4 cup ghee in the small Kadai. Now pour around 2-3 tsp of ghee each time with a spoon into the flour, mix nicely with your fingers and form small balls of them. For each 2-3 teaspoon of ghee, you can make around 2 laddus. Repeat this process until you form Laddus of all the flour. I am adding a small video of the Laddu forming procedure in the stepwise recipe. Hope it is helpful. The delicious Laddus are ready to gobble. Kids and adults alike will love the taste. Enjoy. Bon Appetit.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take the fried gram/Pottukadali in a dry grinder and grind it to a fine powder. Pass the powder through a sieve and discard the residue. 

 

2. Now put the sugar along with the cardamom and nutmeg into the dry grinder and powder them finely.

3. Add the sugar powder to the fried gram flour and mix well. Now melt 1 tbsp ghee in a small Kadai and fry the Cashewnuts until light brown. Add the ghee along with the fried cashewnuts to the flour and using your fingers mix well.

 

4. Now in the same small Kadai melt 3/4 cup of ghee. Let it become warm. Now pouring 2-3 teaspoons at a time mix the ghee with a small amount of the flour and shape into a ball. With 2-3 teaspoons of ghee, you will be able to make 2-3 ladoos at a time, depending on the size. Posting a video below to show the procedure.

 

5. Repeat this process for the entire flour and store the ladoos in a container. The delicious ladoos are ready to gobble up.

WATCH VIDEO

 

NOTE:

1. Sieving the fried gram powder after grinding is important as it gives the Ladoo a smooth texture and also tastes better that way.

2. I have mentioned Sugar as 1 cup and not sugar powder, so take care of that. 1 cup of sugar will yield about 11/4 cup of sugar powder and I recommend you use this entire amount. 1 cup of sugar powder will be a little less for the Ladoo.

3. Further elaborating on note 2 if using store-bought sugar powder you can add between 11/4 to 1.5  cups of sugar powder. 

4. Sugar and Ghee are the binding agents of this sweet to better not to add less. Sugar also gives the shine to the Ladoo. Adding very little sugar will result in brittle ladoos which will break on touching as they would not have bonded properly.

5. Note 4 holds good for ghee also. Using very little ghee will also result in the ladoos not retaining form and will break. This said using too much ghee will also result in the ladoo slumping and not retaining form.

6. This is why I have recommended pouring ghee as required, which is 2-3 teaspoons at a time so that we don’t end up adding too much, at the same time we will also know the required amount. 

 

 

 

 

 

 

Thattai/Nippatu

This savory recipe is a popular South Indian snack and is made during festivals like Janmashtami and Deepawali. In South India festivals are incomplete without making rice-flour based snacks and homemade sweets. 

Sweet Poha/Vella Aval

This recipe of the humble Poha(beaten rice flakes)/Aval cooked  in Jaggery syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. Healthy and filling at the same time. It makes for a good mid-evening snack(Tiffin) option. Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

Creamy Pink Sauce Pasta

Well, who doesn’t love pink Pasta? Yes, pink pasta. Usually, pink pasta is made with a combination of white sauce and tomato pasta sauce. In this recipe, I have used a lot of tomato puree and milk, some cream, and loads of Parmesan cheese. The sauce is extremely slurpy and delicious. The sauce can be used as it is or one can add-in as per their preference.

Beetroot Paratha

Parathas are flatbreads stuffed with grated or mashed vegetables. Sometimes the vegetables are not stuffed but mixed in with the dough. This Paratha is one such recipe.

Pav Bhaji

Pav Bhaji the popular food from Maharashtra is everyone’s favourite. It is also the most popular street food. Everyone has their favourite outlet for this yummy street food variety. Mine is Elco Arcade in Mumbai and Gangotree in Chennai. If you visit these places please try them out.

Blueberry Cheesecake (Baked)

This is an epic post because I love Blueberries(any berry for that matter) and I  have perfected this Blueberry cheesecake finally. And for a recipe to feature on my blog, I should have perfected it before I put it out before you, and that is when I have tried it out 3 times without any mishaps. 

Stuffed Karela/Bitter Gourd

I have realized that people either like Karela/Pavakkai/Bittergourd or don’t like it at all. There is no in-between here. Those who like it, love it. So here I bring to you an everyday subzi that is made in most houses, does that sound boring? Then read ahead and you will realize that I’m not going to stuff it with the regular Amchur powder, coriander, and red chilli powders. Ok, I’m using Coriander seeds and I shall make the stuffing from scratch, which makes it aromatic, and yes my favourite word flavourful.

Mushroom Do Pyaza

Mushroom Do Pyaza is a simple recipe made predominantly of Mushrooms and onions. At our home, I make it frequently to go with Rotis or pulav. Well, this dish is usually semi-dry but I prefer it with a little gravy, so you will find that my recipe is a little different from the other Mushroom Do Pyaz recipes. That said, it still is a very simple one. I have just included 2 ingredients that make it a little creamy.

 

Sauteed vegetables

Sugiyan

Sugiyan or Sukhiyan as it is called is a traditional snack in Kerala and Tamilnadu. It is also made in Andhra Pradesh and is called Boorelu. This snack is like a sweet version of the Aloo Bonda where the Aloo is replaced with a sweet Chana dal or Moong dal and Jaggery filling and instead of Besan Urad dal and rice flour are used as a batter to cover the filling(Poornam). Coconut is also added to the filling that enhances the taste. This is also a snack that people make for festivals. As the festival time is nearing blogging this recipe may be helpful. I usually make it around Navarathri and Diwali to serve it to guests who visit home.

Palak Paneer

Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

Kothimbir Vadi

Kothimbir Vadi is a savory Maharashtrian snack. It is made of Fresh coriander leaves and Besan/gram flour. Coriander as I have mentioned in my previous posts is my favourite herb. So when there is a recipe predominantly with coriander leaves how could I let it go and hence the post.

Stuffed Kuzhi Paniyaram (Savory)

Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.

Nutella Fudge Brownies

Well, this is one of those recipes where the intent was to make the Brownies a   certain way, ended up forgetting an ingredient and remembered it only after tossing the batter in the oven, and waited out the bake time to find out the result of my blunder, and guess what, forgetting the ingredient was well worth it as I   stumbled on to something so so yummy????. I found it blog-worthy and hence the post.

Moong Dal Kachori (Khasta Kachori)

Kachori is a savory snack with stuffing that has lip-smacking flavours. It is a very popular dish in North India.  It can be served as it is with green chutney or can be made into a chaat and served topped with curd, green and sweet chutney and some crisps.

Rasam Powder

Rasam South India’s most popular food often served with rice, had as a soup or beverage, or also served as a welcome drink in some restaurants, is one most the simple preparations. Comes to the rescue when one has a Cold as the pepper in the Rasam powder gives relief from the symptoms.

Vetrilai Rasam/Betle Leaf Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold.

Schezwan Fried Rice (Soya Chunks)

Schezwan fried rice is an Indo Chinese recipe and is similar to Chinese Fried Rice. Schezwan Sauce imparts a lovely flavour to this dish.

Schezwan Sauce (Homemade)

Schezwan Sauce the high on flavour sauce which gives many dishes like Schezwan Rice, Schezwan Noodles, Schezwan Stir-fried vegetables etc; their distinct flavour. I was happy making Schezwa rice with the store-bought sauce until I chanced upon this recipe while surfing browsing the internet. It seemed so easy and I wondered at its simplicity and high flavour. I learnt to make it so that I could make the Schezwan rice and other such recipes mentioned above with it. The outcome was so so good that I’m not buying store-bought sauce again.  It is so simple and most of them are simple home ingredients.  Chinese Five spice was mentioned and I wondered what it would be. I checked out that too and so I made the 5 spice powder at home too. It is made with everyday masalas we use at home. So here first I will take you through the process of the  Chinese Five-spice powder followed by the Schezwan sauce.

Missi Roti

Missi Roti is a simple Indian flatbread made from Besan(gram flour) and Atta(wheat flour), Spices and onions give this an amazing flavour. It is a popular dish in North India. Served with a dollop of butter and some pickle, it is a meal by itself. It can be served with curry varieties like Mixed Vegetable Curry,  Drumstick Curry, Matar Paneer, Palak Paneer Koftas, and Lauki Kaddu Ke Kofthey.

Chakkara Pongal/Sweet Pongal

The month of Aadi(as per Tamil calender) or Aashad is a very auspicious one in South India as it marks the beginning of festivals which begin with Ganesh Chaturthi and Janmashtami and goes up to Pongal in January which is the month of Thai(Tamil) or Paush. The Chakkara Pongal is considered to be the prime offering to the Mother Goddess. This sweet Pongal is also the offering to the Sun God on the Makara Shankranti day/Pongal festival.

Sambar Powder

Sambar,  South India’s most popular food often served with rice and also as an accompaniment for Dosa, Idli, Paniyaram, Pongal and many such recipes. What gives the Sambar its flavour and taste? But of course the Sambar Powder. Every South Indian household has its own proportions of the ingredients for the Sambar Powder. The main ingredients being the same, there may be some differences based on the region.

Dahi Pohe/Moru Aval

This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites.  I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy.  There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and  Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn’t become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo’s Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more…

Carrot Kheer/Payasam

Kheer/Payasam is a popular part of Indian cuisine as a sweet dish. It is sometimes served at the beginning of a meal or as a finish off to the meal. Whenever there are festivities there is always kheer. There are many variations to the payasam, the popular ones being Rice Kheer, Semiya Payasam, Chana dal payasam, and many more.

Coriander Rice/Chutney Rice

My love for this herb is perennial. I love adding it to Subjis not just as a garnish but a few springs just as one of the ingredients. There are many condiments made of this humble herb like Chutneys, Dips, Raitas, Pickle, etc; Coriander rice is a simple and healthy rice variety and a great lunch box option for kids. It is healthy too as Coriander is rich in fiber and essential nutrients. It aids in digestion too. So why leave out such a beneficial herb from main course cooking and limit it to just being a condiment. Therefore I thought of adding this Coriander rice recipe to my blog post.

Drumstick Curry

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

Brinjal Pepper Masala (No Onion-No Garlic Recipe)

An everyday subji made from Brinjals and very simple gravy. Brinjals combined in a tomato and coconut gravy with some black peppers for spice. A very mildly flavoured dish, it has some Cashewnuts and Raisins too which enhance its taste. As I mentioned in one of my earlier posts Brinjals are very versatile vegetables and a large variety of recipes can be made with them from different cuisines. There are many types of Brinjal too and some recipes are specific to the Brinjal.

Pruppu Urundai Kozhambu (Dal Dumplings In Tamarind Sauce)

I love cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditional South Indian recipe. I learnt this from my mother in law and she was an expert at it. In this preparation, dumplings of Dal/ lentils are cooked in a tangy tamarind sauce. This dish is served with rice but goes well as a side dish for Dosas, Idli, Pongal etc. As in all recipes, there are different methods of making the dumplings. Some steam the dumplings before adding it to the sauce, while some cook it directly in the tamarind sauce. I prefer and follow the second method. The dumplings are able to absorb the flavours this way. I also love using fresh coriander in the dumplings as it realove cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditionaand add them to the sauce, whereas other recipes suggest cooking it lly elevates the dish to a different level. So when there are no coriander leaves at home I don’t make the dish. Whether coriander is added or not, this dish is just amazingly tasty. So don’t wait for the coriander, just cook on. While you are here check out the recipe of Vatha Kozhambu   A similar recipe with Shallots cooked in a tangy tamarind sauce.

Kadai Paneer (Semi Dry)

Kadai Paneer is a popular North Indian dish made from Paneer( Cottage Cheese) and Capsicum in a spicy tomato sauce. The taste and flavour of this recipe lie in the masala( spice) powder that is very simple to make and can be made instantly while cooking. As I keep making this dish regularly I make a larger quantity of the masala and put it in an airtight container, so that it is handy when I want it. You can also sprinkle small amounts of this masala on other stir-fries. In this recipe I have given a dry version, the gravy version is coming up soon. The dry version gets done quickly and is very easy to make if you have the mentioned masala powder ready.

Beans Paruppu Usli

Paruppu Usli is a South Indian(Tamilian) dish made by crumbling dal. The crumbled dal is then added to cooked vegetables. A wide variety of vegetables like Banana flowers, Cabbage, Capsicum, Radish greens, and Beans can be added to the Usli.

Adai

Adai is a traditional protein-packed South Indian Tiffin recipe. It is made from soaked lentils and rice ground to a paste with a spice mix and roasted on the pan like a dosa. Its an equivalent to the North Indian Moong Chila(with more variety of lentils). What’s more its a healthy option for breakfast or dinner. Some prefer the Adai made with fresh batter, while some prefer it fermented( with a slight sourness to the batter). I like both so make some immediately and ferment some batter for the next day.

Apple Crumble (Eggless Dessert)

Coconut Rice/Thengai Sadam

This is an easy and delicious South Indian Rice variety. The South Indian cuisine has a number of Rice varieties which are all very easy to make.  This recipe of Coconut Rice is flavoured with freshly grated coconut and tempered with whole spices in coconut oil. The spices used here are very minimal. It makes for a good lunch box recipe. Served with Potato fry and some Vadams(fries), and Raita it makes for a wholesome lunch idea. Leftover rice can also be given a makeover by making coconut rice.

Mixed Vegetable Curry (No Onion, No Garlic Recipe)

This recipe is absolute comfort food. On those, no masala days or on days when you are off onion and garlic, or even otherwise this Subji is a great option for Rotis and Rice. It’s a colourful subji that will encourage children to eat vegetables and is also not very spicy. Since I have not used onions or garlic, milk cream forms the base of the subji. A wide variety of vegetables can be used, excluding the high water content ones. I have used vegetables that are easily available and popularly come under the mixed vegetable category. please do visit my other subjis and dals while you are here.

Atte Ka Sheera (Insant Wheat Halwa)

Halwa is a popular dish in the Indian subcontinent and there are many varieties of Halwa like Rava/Suji Halwa, Moong dal halwa, Chana dal halwa, Lauki halwa, Carrot halwa, and many more. This recipe Atte Ka Sheera is very popular in North India during both the Navrathras, as it is offered to little girls on the Ashtami day( day 8 of Navrathri) as Prasad(holy offering).

Rajma (Kidney Beans) Masala

This is a simple dish from North India in which Kidney Beans/Rajma are cooked and simmered in a flavourful tomato sauce. This dish is a hit with everyone whenever I serve it at home and also when I make it for friends. I learnt this recipe from a Kashmiri friend around 18 years back and have cooked it the same way since then.

Kuthiraivali (Barnyard Millet) Pongal

Pongal is a savory dish of rice and lentils in South India similar to the Khichdi in the North. I have supplemented the rice with Barnyard Millet, called Kuthiraivali in Tamilnadu. These millets are high in fibre and are gluten-free. So for all the health freaks,  here’s the recipe for you. This is a simple one-pot recipe. It makes a great breakfast option as compared to the rice Pongal, as it is lighter.

Pineapple Rabri

Rabri is a sweet-dish made by boiling and reducing milk until it gets a thready texture and becomes dense. It is flavoured with cardamom and nuts and served chilled. In this recipe, I have added fruit to the Rabri instead of dry nuts. Usually, Rabri is served as an accompaniment for Jalebi or Malpua, but this recipe of Pineapple Rabri can be relished just by itself. Let’s get to the recipe right away.

Semolina (Suji) Cheese Balls

This is a desi version of American Corn Cheese balls sans the corn. It’s a no Maida recipe. I made this recipe the first time today and they turned out very well, and hence decided to blog them. They are the perfect tea time snack. I have stuffed the Sooji balls with a seasoned cheese mixture. The cheese mixture is enclosed in a Suji and potato jacket. The use of Suji has made the balls very light and crisp at the same time. Here’s the recipe…

Vatha Kozhambu (Shallots In A Spicy Tamarind Gravy)

This is a traditional South Indian recipe. There are many variations to this recipe and a large variety of vegetables or dehydrated berries(Turkey berry, cluster beans, etc;) are simmered in a spicy tamarind sauce. Usually served with hot rice and ghee, but goes well with Dosas and Idlis too. I have used Sambar powder here, though Vatha Kozhambu powder is also used, there is not much difference in the taste and Sambar powder works well. For the recipe of Sambar Powder click here. Let’s get to the recipe without much ado.

Veg Kothu Parotta

This is a south Indian street food recipe, made form Parathas(called Parotta in the South) and sauteed vegetables in a spicy tomato base. The Parottas are shredded(minced)and added to the gravy and further stir-fried to a crispy flaky dish. There are many variations to this dish, but I am keeping it simple. This dish can be served with sauce or raita. Usually,  leftover parathas or chapatis can be used for making this dish. Store-bought Parathas can be used too. Let’s get to the recipe.

Pineapple Rasam

Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same.

Berry Smoothie Icecream

For all the Berry lovers like me, this Smoothie Icecream is a treat to the taste buds. Made with a mix of Blueberries and Cranberries, Greek yogurt, Hung Curd, and some condensed milk, this is a dessert full of flavour. What’s more, it is healthy too…

Pakode Wali Dal

Sabut Moong Dal/ Green Moong Dal

This is  a wholesome dal for the days you want a simple yet nutritious meal. It is ideal for those days you want to be off masala’s and give your taste buds a break. I have kept the dal very simple. With a little planning ahead(soaking the dal), you can get this done in just 30 minutes. After a busy day at work, when you want to spend minimum time in the kitchen, just soak the lentils before you leave home for work.  Once back, 10 minutes in the cooker, 10 minutes for the pressure to settle, and 10 minutes to temper the dal, and it’s done. Side by side cook rice and you can have a wholesome dinner. Those 10 minutes for the pressure to settle can be put to good use, brew yourself some tea and just chop an onion and some tomatoes and we are ready to temper the dal. Let’s get to some wholesome goodness.

Gutti Vankaya Kura (Baby Brinjals In Gravy)

Akkaravadisal

This is a very traditional South Indian sweet dish. Lord Mahavishnu is offered this sweet as prasad(holy offering). The main ingredients are Rice, moong dal, jaggery, milk and ghee. The ingredients are similar to the Sweet  Pongal but both taste very different. It tastes heavenly when served a little warm. Without much ado let’s get to the recipe right away.

Amla Sherbat

Amla or Indian Gooseberry is a superfood and is an immunity booster. A dose of this every day during the season, which is from December, keeps colds and other infections at bay. Amla is a versatile citrus fruit of which pickles, murabba(candy form), Supari( digestive) and many other versions are made. I tried this sherbet and everyone at home loves it and they look forward to a daily dose of this refreshing drink.

Avial

Bhindi Raita

Raita is a yoghurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans or can be served as a dip for Kebabs too.

Lemon Rice

Lemon Rice is one such recipe which is easy to make with minimum ingredients. It doesn’t need any specific accompaniment. It can be had just like that or with Papad. It’s the perfect lunchbox item. The zing and freshness of lemon is enough to bring everyone to your table for their share.

Chinese Paratha

This recipe is one that has been sitting in my recipe book for the past 20 years. I made this as a young mother, with no success at making Veg Hakka noodles, as I did not understand what aldente meant.

 

 

Rava Dosa

Dosas come in many varieties and these Rava Dosas are full of flavour and are crisp too. This is a foolproof recipe. In my family, we have made it this way for years and what’s more, just add any healthy millet flour to this and it will still come out well. In restaurants, this Dosa is made with Maida instead of the wheat flour. You can do that too. I’m partial to what flour so have replaced Maida/ refined flour with it.

Dal Makhni 2 ways

Dal Makhni or Dal Makhani is one of the all-time favourite dishes of my family, whenever we are at a North Indian joint. So I have tasted many versions of it and used to make this recipe at one point in time with cream, as most recipes suggest. I found the dal to be heavy when made this way and then I chanced upon the recipe for Dal Makhni that I’m blogging now on a spice packet, I tried it and it tasted almost like the restaurant ones, so have been following this recipe for a long time now.

Masala Rice

Masala Rice is flavourful rice with vegetables and a ground paste. The aroma that fills your home while making it will bring in everyone to the kitchen. It is a very simple Rice and wholesome too. Just serve it with Raita and papad and all hungry souls will be content.

Coconut Tomato Chutney

This chutney is very easy to make. I have added Tomato for the freshness and tang and so you don’t have to add either tamarind or lemon as in the regular coconut chutney. Goes really well with Idli, Dosa, Pongal, Paniyaram etc.

Matar Paneer (One Pot)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

Paneer-Palak Koftas (Steamed)

If you are thinking about what is new about these koftas, well they are a healthier version of the fried koftas. These dumplings are steamed and not fried, unlike the other koftas. The all-time favourite combination of palak and paneer from the steamed dumplings and of course the usual tomato onion gravy works well with this. It’s a quick recipe if you have all ingredients ready at hand. Let’s get to the recipe right away.

Choley/Chana Masala

Choley/ Chana Masala is one of the most popular dishes from North Indian cuisine. Made of Chickpeas it is a healthy vegetarian dish. It goes well with Rice and Indian bread alike. Everyone has their own recipe for Choley and there are many variations of it too. Some make use of tomatoes and some don’t use them at all. To go with rice the gravy is made a little lose in its consistency, as compared to the Choley had with Bhaturas or other bread. This recipe is one I have come to follow after trying various versions. I’m sure you’ll find it easy to make. Let’s get to the recipe right away.

Stuffed Mushroom Tikka

I have always struggled with cooking Mushrooms in the initial years of my cooking. Every time I made a subji ( side dish), it would run watery and I had almost given up on making the vegetable at home. Then I chanced upon an article on the right way of cooking Mushrooms and I got back to making them again at home, and that too with near perfection. That said, this recipe is a starter and though a lot of steps are involved, they are pretty simple. Serve it at home to make a simple meal special, or serve it at a party for friends asking you the recipe. You can bake, Tava roast or deep fry the tikkas. Let’s get to the recipe right away.

Arbi Masala (Spicy Colacassia)

A simple everyday subji.  I make the Arbi/Arvi as a roast, sometimes a simple fry and it can also be added while making Sambhar or Kadi. This tuber is a little slimy, but that can be managed by dusting the Arbi with a little Besan/ Gram flour or rice flour. In this recipe, I have pre-cooked the Arbi in a pressure cooker and then baked it for the extra crispiness. You can also deep fry it. I do that quite often too. Let’s get to the recipe right away.

Savory Muffins

These Muffins are so buttery and cheesy with a melt in the mouth texture. They taste almost like a Quiche and are very simple to make. You can mix in vegetables if you want, I have just kept them plain. They are a great option for snack time or good to go in children’s snack boxes. They keep good up to a week in the refrigerator. I have used plain flour/ Maida here, but as I mentioned earlier that I’m partial to wheat flour, I will be trying these muffins with wheat flour soon and blog the result with the recipe. In the meanwhile let’s get to the recipe right away.

Pineapple Jam Tart

Initially, my experiments with baking always meant baking a cake and being happy with just that. Well, then the baking bug caught on and  I am experimenting with different kinds of bakes. I found baking tarts to be easy if your measurements and procedure are accurate. I’m a fan of Sally’s Baking addiction and All recipes(for baking).

Mint/Pudina Raita

Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.

Flavoured Rice

A very simple yet flavourful rice. You can make it on the days when you want no masalas. Since there are no pungent spices this Rice goes well with a lot of accompaniments like dal fry, raita, Rajma, Choley and more. Flavoured rice and simple dal fry make for soul food. Let’s get to the recipe right away.

Lauki Kaddu Ke Kofte

LAUKI-KADDU KOFTA’S(BOTTLE GOURD AND PUMPKIN KOFTAS)