Parupu Vadai/ Mixed Dal Vada/ No Onion No Garlic Vadai

Sabudana Kheer / Javvarisi Payasam

Popular Rakshabandhan Recipes

Babycorn Lolipop

Pidi Karunai Kizhangu Masiyal

Bhatura Recipe

Low Carb Recipe Collection

Beetroot Rice Flour Rotis/Beetroot Flatbread

Custard Shahi Toast Pudding

Bhindi Kolhapuri

Homemade Kolhapuri Masala

Vendakai Vatha Kuzhambu/ Tangy Okra Curry

The Paratha Collection

Kachchi Haldi Paratha With Sarson Ka Raita

Brahmi Leaves Chutney/ Vallarai Keerai Chutney

Red Chilli Chutney/ Pandu Mirapakaya Roti Pachadi

Alu Palak

Paratha Mini Thali

Aloo Paneer Curry (One Pot)

Besan Oats Cheela With Carrot Greens

Gongura Pappu/ Red Sorrel Leaves Dal

Bajra Methi Crackers

Mohan Puri/ Chandrakala

Pineapple Kesari/Pineapple Sheera/Pineapple Pudding

Sooji Halwa/Semolina Pudding/Sheera

Orange Cauliflower

Pumpkin Halwa/Kaddu Halwa/ Pumpkin Pudding

Sundal Recipes

Sundal Podi

Buckwheat and Raw Banana Flour Hariyali Paratha

Mirchi Ki Sabji ( with Banana Peppers)

Methi Chaman

Paneer Parathas

Aval Sakkarai Pongal/ Poha Sweet Pongal

Ammini Kozhukattai/ Savory Rice Flour Dumplings

Kozhakattai/Modak 2 ways(Coconut Poornam/Stuffing)

Green Tomato Chutney/ Raw Tomato Chutney

Goli Baje/Mysore Bajji

Coconut Barfi/Thengai Burfi (with desiccated coconut)

Instant Milk Peda/Doodh Peda(easy recipe)

Red Rice Sweet Poha (with sugar)

Broccoli Paneer Rice

Til Ki Chutney/ Sesame seeds chutney

Moringa-Dal Shorba (Moringa leaves Soup)

Bombay Potatoes

Aam Ras ( Mango Pulp)

Palak Paratha ( Spinach Paratha)

Bisi Bele Bath Masala (Powder)

Bisi Bele Bath/ Bisi Bele Huli Anna

Mushroom Soup

Tandoori Peanut Salad

Rice Flour Rotis/Chawal Ki Roti

 Roti is a flat bread made with whole wheat flour or refined flour. The dough is unleavened. Rotis form the staple food of most Indians on the northern side. Rotis can be of different kinds like, Chapati, Phulka, Tandoori roti, Roomali roti, Missi roti and more. In all the mentioned varieties differ in either the flour proportions or the method how they are cooked.  

Rice Rotis are the softest and are made with steamed rice flour. Unlike the Akki Roti these rotis do not have chopped onions and other spices added to them. If made correctly, they also fluff up like a phulka. Since they are made with rice flour these Rotis are gluten free and perfect for people with gluten resistance.

As I am on a series creating Thaalis from all around India and also documenting the variations to them based on ingredients used or not used, I cooked this Rotis as part of the Gluten free thaali.

The dough for these Rotis is like the one made for Modak/kozhakattai. Having said this, it is important to make the dough well. I have cooked the Rotis with store bough rice flour, so some cracks towards the edge are seen. A smooth flour will ensure no cracks at all. The flour can also be made by pounding rice to a fine flour at home itself in a mixie.

Follow the directions as mentioned to get the best out of the recipe. While you are here also checkout other Roti/Paratha recipes on the blog like- Missi Roti, Garlic Naan, Sweet potato puran poli, Aloo Methi Paratha, Garlic Lachcha paratha, Beetroot Paratha, Chinese Paratha, and more…

Here is the recipe of Rice Roti or Chawal Ki Roti-

 

PREP TIME: 20 Mins                                      COOK TIME: 20 Mins
TOTAL TIME: 40Mins                                     COURSE:  BREADS
CUISINE:  INDIAN                                         SERVINGS: 4(8 Pcs)
AUTHOR: Rajni Ram

 

     Ingredients:
 
     Rice flour (fine) 2 cups
     Water 2 to 2.5 cups 
     Oil 1 tbsp (sesame or refined)
     Salt 1/2 tsp
 
 
     Directions: Take the rice flour in a heavy bottomed vessel or bowl. Add the salt and mix well with a spatula or using your fingers. Now put about 2 cups water, with the oil to boil. Roll boil the water(that is when the water bubbles are moving from bottom to top), switch of the flame and gradually pour the water into the flour, mixing with a spatula all the time. Stir until the water soaks up all the flour. The mixture may appear a little dry, but don’t worry. Cover the vessel and put it on the flame and cook covered on low flame for 2 minutes. Remove from flame and cool a little. Remember it should not cool down completely. Now while still the dough is a little hot, using your hands start kneading the dough. Keep a bowl of water at regular temperature and keep dipping your hands into it so that you are able to deal with the hot dough. Knead at the temperature your hands are able to take without trouble, If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. Divide the dough into 8 or 10 portions, and ball them up. Dust with a little rice flour and roll them into a medium sized roti. (please refer notes at this point). Heat a Tava/girdle and cook o one side using a little oil, flip and cook the other side. The rotis will remain white, a few brown or black spots may appear when the rotis are done. These rotis can also be cooked as phulka, but I have not done so today. While cooking the Rotis on the Tava, press them well with a spatula, to puff them up. Enjoy the Roti with a curry of your choice.
 
STEPWISE RECIPE FOLLOWS:
 
1.  Take the rice flour in a heavy bottomed vessel or bowl. Add the salt and mix well with a spatula or using your fingers. Now put about 2 cups water, with the oil to boil. Roll boil the water(that is when the water bubbles are moving from bottom to top), switch of the flame and gradually pour the water into the flour, mixing with a spatula all the time. Stir until the water soaks up all the flour. The mixture may appear a little dry, but don’t worry. 
 

 

 
2. Cover the vessel and put it on the flame and cook covered on low flame for 2 minutes. Remove from flame and cool a little. Remember it should not cool down completely. Now while still the dough is a little hot, using your hands start kneading the dough. Keep a bowl of water at regular temperature and keep dipping your hands into it so that you are able to deal with the hot dough.
 

 

3. If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. Divide the dough into 8 or 10 portions, and ball them up. Dust with a little rice flour and roll them into a medium sized roti. (please refer notes at this point).
 

 

4. Heat a Tava/girdle and cook o one side using a little oil, flip and cook the other side. The Rotis will remain white, a few brown or black spots may appear when the Rotis are done. These Rotis can also be cooked as Phulka, but I have not done so today. While cooking the Rotis on the Tava, press them well with a spatula, to puff them up. Enjoy the Roti with a curry of your choice.
 

 

NOTES: 
 
1. Roll boil the water means when the water bubbles are moving from bottom to top.
2. If you find the dough a little dry or brittle, don’t hesitate to sprinkle(not pour) some water and knead again. Sprinkle-knead, sprinkle-knead, until you get a dough of smooth texture. 
3. After the rolling the Roti if you are unable to ease it out of the platform, use a rice serving spatula to ease it out without tearing(refer pictures).
4. These rotis have to be rolled gently. 
5. To knead while the dough is still hot, i knead them into small balls first and then combined all of them to make a huge smooth ball.(refer picture in step 2.
6. I did not use any oil to cook the Rotis, but you can definitely use if you prefer.
 
 

 

Moong Beans Salad

Gluten Free Thaali

Thaali Ideas (North Indian Mini Thaali #1)

A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and  flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.

This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go. 

The below Thaali took me under 60 mins to create. All the recipes mentioned here are also available separately. But here I am giving the whole process of how I went about creating it, and also giving the recipes side by side.

Do let me know in the comment section if I should create more Thaalis like this for you to try. This current one is a simple working day thaali, which one can create before leaving for work(can pack this as lunch as well), or once back home, or any day.

Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.

 

 PREP TIME: 30 Mins(previous day)                       COOK TIME: 55 Mins
 TOTAL TIME:85 Mins                                              COURSE:  MAIN/ THAALI
 CUISINE:  NORTH INDIAN                                    SERVINGS: 5
 AUTHOR: Rajni Ram

 

 

Elements of this Thaali:

*Korean Carrot Salad, *Cabbage Pulav,  *One Pot Tadke wali Dal,  *Green Apple Raita, *Pickle, and *Chaach(buttermilk)

Pre prep: All Vegetables were cut the previous day ( Julienne or Grate the carrot for salad. Chop the cabbage into strips, wash, drain, chop Onions, Capsicum, tomatoes, and store in fridge.)

Preperation and cooking:

STEP 1 : Wash the rice for the Pulav, add adequate water, and pressure cook. (details in recipe). (15 mins approx to cook)

STEP 2: Wash the dal, drain and rest for 10 minutes.(10 min approx)

STEP 3: Within the 10 minutes of the resting time for Dal, complete the carrot salad.

STEP 4: Start cooking the dal as per recipe.(20 mins from start to end)

STEP 5 : The pressure must have settled in the rice, open cooker and spread out the rice on a plate to cool.

STEP 6: Start cooking the pulav as per recipe.( 15 min approx)

STEP 7: While the cabbage is getting cooked(sauteing) grate the Green apple for Raita and complete the raita.

STEP 8: The cooled rice will now be ready to add to the Cabbage mix. Complete the Pulav 

 

 RECIPES FOLLOW:

1. Korean Carrot Salad:

 

 

Ingredients:
     
     Carrots 3 medium sized, julienned or grated roughly
     Caramelized Onions 1/2 cup ( I used store bought dehydrated onions)
     Salt as required 
     Sugar 1 tsp
     Garlic 4-5 cloves chopped finely
     Pepper powder 1 tsp   
     Apple Cider Vinegar(ACV) 1 tbsp ( add more if you want more acidity)
     Crushed coriander seeds/Dhania 1/2 tbsp
     Olive oil (cooking oil, not extra virgin) 2 tbsp
     Fresh Coriander leaves for garnish
 
     STEPWISE RECIPE: 
    
     1. In a large bowl, take the julienne/grated carrot. Add all ingredients to it except the olive oil.
 
 

 

 
2. Now in a small frying pan or tempering pan, take the olive oil and heat it to smoke point(be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire). Pour this smoking hot oil over the salad ingredients and give them all a good mix. The salad is ready to serve. We liked it chilled, so I put it in the fridge until ready to serve. 

    

NOTES:

1. Olive oil is the recommended for the exact flavours of the salad.
2. While bringing the oil to smoke point, be careful to not start a flame while smoking the oil. If the oil crosses smoke point, it can catch fire).
3. Apple Cider Vinegar (ACV) can be substituted with white vinegar. I would suggest adding it as per your taste.
 
2. Cabbage Pulav:
 

 

     Ingredients:
     Rice 1 cup precooked and cooled ( I used regular Sona Masoori)
    Cabbage 1/2 of a medium one. chopped to think strips
    Capsicum 1 medium chopped to strips
    Tomato 1 large chopped 
    Cumin seeds 1 tsp
    Fennel seeds 1/2 tsp
    Shah jeera/ Caraway seeds 1/2 tsp
    Cinnamon 1 inch stick
    Turmeric powder 1/2 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala powder 1/2 tsp
    Oil for sauteing 1 tbsp 
    Fresh coriander leaves chopped for garnish
 

 

STEPWISE RECIPE FOLLOWS:
 
1. Precook 1 cup rice, spread it on a plate to cool and keep aside. In a Kadai heat the oil. Add the cumin seeds, fennel seeds and Shah jeera, Cinnamon stick, and fry until light brown. 
 



 
2. To this add the chopped capsicum and stir fry for 2 minutes. Add turmeric powder, and saute for another 2 minutes. Now add the tomatoes and continue to saute, until they become a little tender.
 



 
3. Now drop in the Cabbage strips, and saute for 2 minutes. Add salt, Red chilli powder, coriander powder, fennel powder and stir fry well. The cabbage will release water, keep sauteing until it becomes almost dry and the cabbage is well cooked, but firm and crunchy. 
 



 
 
4. Now add the garam masala, cook for a minute, and finally add the cooked rice. Give everything a nice stir so that the rice is well coated with vegetables and spices. Garnish with fresh coriander leaves and serve hot .
 



 
NOTES:
 
1. Instead of the regular cabbage one can also use Purple or Red cabbage.
2. Other vegetables or soya chunks can also be added.
 
 
3. One Pot Tadke wali Dal:
 
 

    Ingredients:

    Moong dal 1/2 cup  washed and soaked for 15 minutes

    Tomato 1 chopped

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Curry leaves a few

    Green chilli 1 chopped

    Ginger -garlic paste 1/2 tsp

    Salt as required

    Oil for sauteing

    Ghee 1 tsp

    Lemon juice 1 tsp (optional)

STEPWISE RECIPE FOLLOWS:

1. Rinse and soak the Moong Dal for 15 minutes. Now in a small cooker heat some oil. To this add the mustard and cumin seeds. When the seeds crackle add the turmeric powder, followed by curry leaves, chopped tomatoes and green chilli. Saute this well until the tomatoes start turning a little tender. Add the ginger -garlic paste and fry for 10 seconds.

2. Now drain water from the dal and add the Moong dal to the cooker. Mix everything together nicely, and add 1.5 cups water. Close the cooker and allow 5 to 6 whistles to come. Put off the flame and wait for the pressure to release. Now open the cooker. The water must have been absorbed and dal cooked. The mixture may appear dry.

3. Add 1 cup water and stir everything well. Switch on the flame, add salt and stir again. cook for 1 minute. Switch off the flame, if using lemon juice(optional), add now, pour the ghee and its ready to serve.

NOTES:

 

1. This recipe can be followed with Tuvar dal(pigeon pea), Chana dal(Bengal gram) or the mix of all three grams together. The cook time will vary.

2. To make this dal in a pan instead of cooker. To pre cooked dal add all the above tempering ingredients and saute tomatoes in the tempering, and pour it into the dal.

 
4. Green Apple Raita:
 
 
 
 

 

     Ingredients:
     Green Apple 1 grated with peel
     Yogurt/Curd 300 gm
     Salt as required
     Roasted cumin powder 1 tsp
     Sugar 1 tsp
     Red chilli powder 1/2 tsp (optional)
 
Directions: In a bowl smoothen out the curd with a ladle gently. Do not whisk, only fold.
Grate the apple with the peel, and drop into the curd, add salt, sugar and roasted cumin powder, red chilli powder(if using), and mix everything very well. put it in the refrigerator until ready to serve.

 

 

 

   NOTE: 
 
1. Use only Green apples as they give the right tartness and texture. The taste may change with regular eating apples. Green apples are the cooking variety.
2. I have not added red chilli powder here. But it can be added.
3. Fresh and finely chopped coriander leaves can also be added.
4. Use more apples for a stronger flavour/taste.
 
5. Mango Pickle- Was courtesy my mother who runs Paru’s Pickles.
6. Chaach/Buttermilk(this quantity is for 1 glass)- Take 1 tbsp curd and whisk,pour 3/4 cup warer, add salt and cumin powder, top with chopped coriander, if you prefer. 
 
 
OVERALL NOTES:
 
1. Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.
2. A small tip- sometimes when in a hurry, instead of resting the dal for 10 minutes, a use it immediately after wash, but give it a slightly onger cook time in the cooker (may be 3 whistles more). Helps in saving time.
3. Most of the time I don’t store chopped onions in the fridge, I chop them right then. If chopping ahead, i store them in a Tupperware  box so that the smell does not permeate all through the fridge.

 

 

 

If you tried creating this Thaali and liked it please comment below. I would love to hear how it went for you. If you have a query about the recipe email us and i’ll respond as soon as I can.
 
If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 
  

 

 
 

 

 

 

Paneer Makhni

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

 

Here is the recipe for Paneer Makhanwala-

 

 PREP TIME: 15                                      COOK TIME: 20 Mins
 TOTAL TIME: 35 Mins                            COURSE:  MAIN
 CUISINE: NORTH INDIAN                     SERVINGS: 6
 AUTHOR: Rajni Ram

     Ingredients to be ground:

     
     Cashewnuts 10-12
     Cinnamon 1 inch stick 
     Cardamom/ green elaichi 3 pods
     Javithri/mace 1 
     Garlic 6 cloves
     Ginger 1 inch piece
     Tomatoes 3 large chopped
      Onion 1 large chopped
      Water 1 cup
 
     Other Ingredients:
     Paneer 300 gm cubed
     Butter 2 tbsp
     Fresh cream 1/2 cup
     Bay leaf 1 
     Sugar 1 tsp
     Salt as required
     Red chilli powder (regular) 1 tsp
     Red chilli powder Kashmiri 1 tsp
     Garam Masala powder 1/2 tsp
     Kasoori methi 1 tsp
     Oil for sauteing
 
 
     Directions: In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 
 
STEPWISE RECIPE FOLLOWS:
 
1. In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.
 



 
2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
 



 
3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 
 

 

 
4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
 



5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 
 



 
NOTES:
 
1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.
2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.
3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.
4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.
 
 
 
Here’s how I served the Paneer Makhanwala with a Baby Corn pulav
 
 
 

 

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.

 

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

 

Goan Style Lobia Curry/Goan Style Black Eyed Bean Curry

Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That’s how wide the usage of these beans is across India.

Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven’t already. 

Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try. 

There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more…

Here is the recipe of Goan style Lobia curry- 

 

PREP TIME: 10Mins+(soak time 4-5 hrs)          COOK TIME: 30 Mins
TOTAL TIME: 40Mins                                        COURSE:  MAIN
CUISINE:  INDIAN                                             SERVINGS: 4
AUTHOR: Rajni Ram
    Ingredients:
    Lobia/cow peas/black eyed beans/ 1 cup soak for 4-5 hrs
    Onion 1 medium chopped fine
    Tomatoes 2 large pureed
    Coconut 2 tbsp
    Tamarind paste 1 tsp or pulp from a tiny bit of tamarind
    Green chillies 2 split
    Bay leaf 1
    Coriander seeds/dhania 2 tsp
    Cumin seeds/Jeera 1 tsp
    Dry red chillies (regular/spicy ones)1
    Kashmiri or Byadagi chillies 1
    Turmeric powder 1/2 tsp
    Ginger garlic paste 1tsp
    Red chilli powder(regular) 1 tsp
    Kashmiri red chilli powder 1 tsp
    Oil for sauteing
    Directions: Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.
    Serving Suggestions- Roti, White rice, Pulav, Naan, Paratha, Masala bath, and more…
    STEPWISE RECIPE FOLLOWS:
1. Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft.  In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside.
 
 



2. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. 
 
 



 
3. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes.
 
 



4. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.

 

 

NOTES:
1. There is another variety of the Lobia which are red in colour and resemble kidney beans/Rajma. This curry can be made with those red coloured beans too.
2. The spice level of this curry is medium. Feel free to increase or decrease as per taste.
3. Usually when i refer to “oil of sauteing” in the ingredient list, I mean the regular refined oil. When i use a specific oil like Coconut or Sesame, I always specify.
This is how I served my Goan style Lobia curry with Roti, Cucumber Raita, and Beetroot Halwa to make it a complete meal.

 

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 

 

Beetroot Halwa

 I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa. 

If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.

If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.

Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of  which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?

I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?????

While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…

Here is the recipe for Beet root Halwa.  

 

     PREP TIME: 10 Mins                                      COOK TIME: 40 Mins
     TOTAL TIME: 50 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

    Ingredients:

    Beetroot 2 medium around 250 gm grated

    Milk 500 ml

    Sugar 3/4 cup

    Cardamom powder 2 pinches

    Cashewnuts few broken to bits

    Pistachio a few (optional)

    Ghee for frying nuts

    Directions: Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.

 

STEPWISE RECIPE FOLLOWS:

1.  Boil Milk in a Pan/Kadai or heavy bottomed vessel.  Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.

 



2. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.

 



3. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.

 



4. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.



 
 
    NOTES:
 
1. Once can easily double up measures for more quantity.
 
2. If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.
 
3. Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don’t prefer that, just add 1 tbsp of milk powder and you get the perfect texture.
 
 

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
 



 

Moong Dal Halwa

Moong dal Halwa is an Indian dessert made from yellow lentils. It is basically a fudge and is very rich because of the amount ghee/ clarified butter added to it. Though I make many sweet varieties and desserts, I’m not generally the one who will stay until dessert. I’m immensely intuitive while I create sweet dishes, but I don’t crave sweets much. But this halwa is very close to my heart because it probably is the first sweet dish I ever liked. Thanks to our stint in Delhi, I have got to taste the best ones.

Infact, I liked this sweet dish so much that I have attempted to make it in the past, failed miserably and had given up on ever trying it again. But last year during the pandemic lockdown I was craving it badly, and as you know “ when you want something very badly, the universe conspires to make it happen” ????. So I had a viola moment during Diwali,  while I was documenting the sweets and savoury prepared by me, when a simple method to make this halwa struck m

If you have attempted making this halwa any time or have searched the net for the recipe, all of them will tell you it takes 3 to 4 hours to get this sweet dish done. The actual recipe asks to soak and grind the lentils and them cook it in milk/ water and then add the sweetening agent. As I have claimed here on the blog before, I will take a short cut as long as it does not alter the taste, flavour and texture of the dish. And I took a short cut to this recipe and I don’t regret it because the outcome was just like the original. 

If you follow the procedure as given here by me without altering I’m sure it’s a no fail recipe. And why stand by the stove for hours when you can get the same taste and flavour in an hour’s time? Having failed at this recipe many times, and knowing what went wrong each time, this time the recipe was made with so much conviction of technique that it turned out wonderfully. 

While you are here do check out other dessert recipes like Carrot kheer, Strawberry and Lemon loaf, Red Poha Ladoo, Shrikhand, Malpua with Gulab Jamun mix, Akkaravadisal, Sweet Poha, and more…

Here is the recipe of Moong Dal Halwa-

 

      PREP TIME: 10 Mins                                      COOK TIME: 50 Mins
     TOTAL TIME: 60 Mins                                      COURSE:  DESSERT
     CUISINE:  INDIAN                                            SERVINGS: 6
     AUTHOR: Rajni Ram

 

 



    Ingredients:

    Moong dal split ( yellow lentils) 1 cup

    Milk 1 cup

    Water 2 cups

    Sugar 1 cup

    Saffron strands a few (optional)

    Yellow food colour/turmeric powder for colour 2 pinches

    Ghee 100 GM approx

    Cardamom/ Elaichi powder 1/4 tsp

    Almonds and Pistachio chopped a few

 

    Directions:

The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe. First put a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. Whole dal should not be visible. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame. Slowly the mixture will start thickening. If adding saffron strands, add now. Keep stirring gently, scraping the sides of the pan from time to time. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container.  The delicious Moong dal halwa is ready to relish .

 

    STEPWISE RECIPE FOLLOWS:

1. First out a pan/ kadai on flame and warm it. Now put the dal and start the roasting procedure by stirring constantly. This step can be done ahead. Cool the roasted dal and grind it in a blender. For a smooth texture of halwa grind it finely, for a grainy texture grind it coarse. 

 

 

2. Now put this ground dal powder in a pan, add one cup milk, followed by 2 cups water, and stir to make it lump free. Now put the pan on the flame, add the food colour/turmeric powder, and start cooking the mixture on medium flame.

 

 

3. Slowly the mixture will start thickening. Keep stirring gently, scraping the sides of the pan from time to time. If adding saffron strands, add now. Once the mixture thickens, check if there is any rawness in the smell. That is, if the dal smell/ taste is still coming. If yes, add another ladle of milk and continue to stir again. If your mixture has thickened and there is no raw smell or taste, add the sugar gently and start stirring again.

 

4. As the sugar melts the dal mixture will liquefy. Don’t worry and continue to stir. The mixture will start thickening again. Now is the time to start pouring the ghee. Pour one ladle at a time and stir until the ghee is absorbed. Continue this process until no more ghee gets absorbed, but remains on the halwa. 

 

 

 

5. You will also notice that at this stage your mixture/ halwa no longer sticks to the pan/ kadai bottom, but comes out clean while stirring. Another way to tell the Halwa is done, is when you take a little of it in your fingers and try to form a ball, you should be able to do it. Add the cardamom powder and nuts and transfer the halwa to a container. The delicious Moong dal halwa is ready to relish .

 
 

 

 
    NOTES:
 
1. The foremost and important step is dry roasting the dal to a light brown colour. This has to be done patiently on low heat. On this depends the entire recipe.
2. Ensure the Kadai is warm before you put in the dal for roasting. This way the Dal will get roasted evenly and quickly.
3. I like a grainy texture, so while grinding, I stopped just before super fine.
4. Adding more ghee than required will subdue the taste of the dal. When the dal mixture no longer takes in the ghee, as soon as poured and stirred, stop adding any more ghee.
5. I used a non stick pan for making the Halwa and recommend the same for now. I will soon be trying in a regular kadai and shall update the recipe then.
6. I have kept my Halwa colour yellow, by frying it to a light brown and then adding turmeric powder(which is a natural colour). If you prefer a browner version, roast the dal to a deeper brown and proceed with the recipe. 
7. I have used turmeric powder instead of food colour, as it is natural and two pinches of it do not make a difference to the taste of the halwa.
 

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Thakkali Aati Kachina Kuzhambu

Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can’t cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney’s are made at my place to keep consuming them????.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more…

 

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

 

  PREP TIME: 10                                           COOK TIME: 20 MINS
 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE
 CUISINE: SOUTH INDIAN                           SERVINGS: 6
 AUTHOR: Rajni Ram

 

    Ingredients:

 
    Tomatoes 4 large ones
    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)
    Garlic 4 cloves
    Dry red chillies 4 + 1
    Curry leaves a few
    Coconut 2 tablespoons
    Mustard seeds 1 tsp
    Fenugreek seeds 1/2 tsp
    Asafoetida 1/2 tsp
    Salt as required
    Sambar powder 1 tbsp
    Red chilli powder regular 1 tsp
    Kashmiri red chilli powder 1 tsp
    Pepper powder 1 tsp
    Oil for sauteing till oil/coconut oil/refined oil  
 
     Directions:
In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.
 

 

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

 

 

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

 

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

 

 

 

 

 

 

Rasakalan

Rasakalan is a traditional mixed vegetable dish from the Palakkad cuisine. The dish is so rustic and delicious and very easy to make. It is great to go with hot rice or can be served on the sides with Dosa or Idli. The vegetables mostly used in this dish are Ash gourd, Sweet potato, pumpkin, that are cooked in a tangy tamarind sauce and then a flavourful coconut masala paste is added. It is the paste that makes all the difference. Finally the seasoning in coconut oil enhances the flavours of the dish and takes it to a different level.

 
In our family my aunt makes this the best, so this recipe has been adapted from  her instructions. This recipe allows you to customize the vegetables as per your liking. I have used a mix of Ash gourd, Capsicum, Carrot, Beans and Potatoes. 
 
While you are here check out my other recipes from the Palakkad cuisine like Unni Appam/Nei appam, Sukhiyan, Avial, Keerai Molagootal with Mathan puli pachadi and more…
 
 
Here is the recipe of Rasakalan for you all-
 
  PREP TIME: 15                                          COOK TIME: 15Mins
 TOTAL TIME:30Mins                                   COURSE:  MAIN
 CUISINE: PALAKKAD                                 SERVINGS: 6
 AUTHOR: Rajni Ram

 

 

    Ingredients:
 
     Ash Gourd 100 gm skin removed and diced
     Potato 1 peeled and diced
     Beans about 5 chopped to 1 inch pieces
     Carrot 1 peeled and diced
     Capsicum 1 chopped to small pieces
   Tamarind paste 1 tbsp or soak gooseberry size tamarind ball and extract pulp appx 1.5 cup
      Turmeric powder 1/2 tsp
      Salt as required
      Coconut 2 tbsp
      Green chillies 2
      Dry red chillies 4 (or depending on spice choice)
      Jaggery 1 tsp
      Coconut oil or refined oil 1/2 tbsp
      Mustard seeds 1 tsp
      Chana dal ( gram dal) 1/2 tbsp
      Asafoetida 1/2 tsp
      Dry red chilli broken 1
      Curry leaves a few
 
Directions:
 
In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done. The vegetables should be well cooked but firm. Overcooking may ruin the taste of the dish. When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Put off the flame. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
 
STEPWISE RECIPE FOLLOWS:
 
1.  In a pan add the tamarind paste plus 2 cups water or tamarind pulp 1.5 cups and switch on the flame. Add turmeric powder and salt followed by chopped vegetables and cook until the vegetables are done.
 

 

 
2.  When the vegetables are cooked grind the coconut, green chillies, dry red chillies to a smooth paste adding a little water.
 

 

  
3. Pour this paste into the vegetable and tamarind gravy and cook further for 2 to 3 minutes, or until the gravy comes together. Add the jaggery and put off the flame.
 

 

 
4. In a tempering Kadai take some coconut oil or any oil of our choice and heat. Add mustard seeds, when they crackle add the gram dal, asafoetida and curry leaves. Add this tempering to the cooked curry. The delicious Rasakalan is ready to serve. Enjoy with hot rice or with Dosa, pongal or upma.
 

 

 

NOTES:
1. As said earlier the vegetables can be customized to ones liking, keeping the vegetables traditional and Indian helps in retaining the traditional taste.
2. Using coconut oil enhances the taste, but any other oil of preference can be used too. Note taste will vary though. 
3. The texture and consistency of this dish should be thicker then Sambar.
 
 
 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

 

 
 

.

 

Menthiya Keerai Kootu/South Indian Methi Dal

Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it. 

As said earlier I love these greens, so even in my regular North Indian subji’s I use a few sprigs for flavour. On my blog you will find Methi used in different ways like the Aloo Methi Paratha, Methi Wale Baingan and more…
Today I am  posting a simple everyday South Indian recipe which is Menthiya Keerai kootu or Methi dal. This is different from the North Indain version as here ground coconut paste is used for flavouring, which reduces the bitterness of the Methi and ehances its flavour. I prefer using Moongdal for this kootu though Tuvar dal also can be used. Let’s get to the recipe right away.
 
This is a simple recipe that gets done in under 30 minutes. The dal can be pre cooked to make quick dinner after a long day at work. Just this Kootu and some Rice and one is in for a super healthy and satiating meal.
 
Here is the recipe for Menthiya Keerai Kootu  
 
    PREP TIME: 10 MINS                               COOK TIME:15 MINS

 

    TOTAL TIME: 25 MINS                               COURSE: MAIN 

    CUISINE: SOUTH INDIAN                          SERVINGS: 4

    AUTHOR: RAJNI RAM

 

 

 

 
 
 
Ingredients:
Methi green/Fenugreek greens 1 bunch
Moong dal 1/2 cup Roasted to light brown
Tomato 1 finely chopped
Grated Coconut 2 tbsp
Cumin 1 tsp
Turmeric powder 1 tsp
Sambar powder 1 tsp
Red chilli powder 1 tsp
Dry red chillies 2 whole
Mustard seeds 1 tsp
Urad dal 2 tsp 
Chana dal 1 tsp
Oil for tempering (I used coconut oil)
 
Directions:
In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame. In a small Tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
 
Serving Suggestions: This Methi dal or Menthiya Keerai kootu goes very well with Vathakuzhambu rice, Rasam rice, Paruppu podi. And me, I love them with Rotis too.  
 
STEPWISE RECIPE FOLLOWS:
 
1. In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles, with a little turmeric powder. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook.
 

 

 
 
 
2. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. 
 



 
3. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame.
 
 



4.  In a small tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
 
 
 



 
 
NOTES:
1. Dry roasting the Moong dal gives a good flavour, aroma and texture to the Kootu. I always have a roasted batch ready.
2. I have used Coconut oil for enhanced flavour as i used it for all south Indian tempering except Sambar and Rasam. One can use refined oil too.
3. Not over cooking the Methi greens is important, other wise the taste is lost.
 
 
 
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.
 

Bajra And Almond Flour Cookies (Millet Cookies)

I surfed the internet to find the easiest Cookie recipe with Millet’s (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn’t find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.  

 
I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet’s that would satisfy the hundreds of queries in my mind(millet’s are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.
 
While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more…
 
Here is the simple recipe of the Bajra Almond Flour Cookies for you-
 
 
      PREP TIME: 15(+ 30 min resting)        COOK TIME: 15 Mins
     TOTAL TIME:60 MINS                          COURSE:  DESSERT
     CUISINE:  WORLD                               SERVINGS: 12 PIECES
     AUTHOR: Rajni Ram

 

 

 

 

 
 
    Ingredients:
 
    Bajra flour(Pearl Millet flour) 1.5 cups
    Almond flour 1/4 cup
    Baking powder 1/2 tsp
    Baking soda 1/4 tsp
    Desiccated Coconut 1/4 cup
    Brown sugar 1/2 cup
    Butter 100 gm softened
    Salt 2 pinches
    Black Currants a hand ful
    Vanilla essence 1/2 tsp
 
    Directions:
    In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers !!!
 
    STEPWISE RECIPE FOLLOWS:
1.  In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown         sugar and combine until smooth and creamy. 
 

 

 
2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.
 
 

 

 
3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.
 
 

 

 
4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. 
 
 

 

 
NOTES:
 
1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.
2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them. 
3. Oven temperature are different for different ovens so keep a check from 12 mins. 
4. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely.
5. Also at this point i’m not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.
    
 
 

 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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Kadai Paneer (Gravy)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn’t have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that’s India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more…

 

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

 

 

 

     AUTHOR: RAJNI RAM

 
 

 

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

 

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

 

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

 

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

 

 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

 

 

4. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

 

 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

 

 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

 

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

 

 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Garlic Naan

Usually when we think of Naan we think of eating it at a restaurant. That’s also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti’s, Paratha’s or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan’s.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more…

Here is the recipe of Garlic Naan for you-

 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp

 

   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

 

Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.

 

STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.

 

 

2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)

 

 

3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough

 

 

4. Take an iron Kadai (non stick doesn’t give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

    NOTES:

 
1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.
 
2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 
 
3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.
 
 
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.

GAJAR HALWA/ CARROT HALWA

Gajar Halwa/ Carrot Halwa is a very popular Indian dessert. Mostly a winter dessert. Though it is made frequently with the regular carrots ( English Carrots), using the Delhi Carrots or Red Carrots as they are called gives the best results.

This is one dessert I love and consider it very sacred, so if you are looking for an easy, one pot or microwave recipe, you are going to be disappointed. As far as Gajar Halwa is concerned I am old school. I cook it in milk( and a whole lot of milk) so that the raw taste of the Carrots is gone and the milk crumbles to a Rabri like texture. The taste of such a Halwa is divine. This is one recipe I have never made with regular carrot except in my dessert recipe- Gajar halwa Barfi where I was shaping  it like fudge( Barfi) and using Khoya to speed up the process. Whereas this recipe of Gajar Halwa is a slow cook process. The slower it cooks the better it tastes. Am I disappointing you? Well, make it like this and you will be hooked to it for life. Remember the best things in life come with a lot of patience.

My belief is that when I wait a whole year for the Red Carrots to appear in the Market and then make the Halwa, then it should be made the authentic way. Which does not involve adding condensed milk or Koya or milk powder but in cooking the carrots in milk( whole cream), to perfection.

I use only whole cream milk to make this dessert. So the taste of the Halwa depends entirely on the quality of milk. A full/whole cream milk Halwa will give you better taste and I can say this because I have tried it will all milk varieties available in the market and what works best is whole/full cream milk.

So after the whole mega write up, taking you to the recipe. While you are here do check out my other carrot based desserts like Carrot Kheer( another speciality from Rajjo’s Kitchenn) and Gajar Halwa Barfi.

 

    PREP TIME:30                                   COOK TIME: 1hr
   TOTAL TIME:1hr.30Mins                     COURSE:  DESSERT
   CUISINE:  INDIAN                               SERVINGS: 6
   AUTHOR: Rajni Ram
 

 

 

 

    Ingredients:

 

    Carrots ( Preferably Red ones) 1.5 kilo grated

    Milk whole cream/ full cream 2 litres

    Sugar 300 gm

    Cardamom/ Elaichi powder

    Ghee 4 tbsp

    Cashews a new broken

 

    Directions:

Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or urli boil the milk. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. The texture will look like Rabri stickng to carrot. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquify, continue to stir until all the moisture is absorbed. The halwa will come together but it will not be gooey. Now add the cardamom powder. Fry the nuts in ghee and pour it over the halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm. Bon Appetite. 

 

    STEPWISE RECIPE FOLLOWS:

1. Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or Urli boil the milk.

 

 

 

 

2. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. Showing you the stages of reduction in pictures below that are self explanatory. 

 

 

 

3. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquefy, continue to stir until all the moisture is absorbed. The Halwa will come together but it will not be gooey. (forgot to click a picture finally to show the final consistency, so have included the one showing the cardamom powder. Please follow that texture for final consistency of Halwa).

 

 

 

4. Now add the cardamom powder. Fry the nuts in ghee and pour it over the Halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm.

 

 

 

 

    NOTES:

1. While cooking at high heat keep stirring constantly to avoid burning the contents at the bottom of the pan.

2. Actually after sometime of cooking the milk and carrot mixture , it does not overflow from the vessel. That time the stirring can be relaxed a bit, but stir every couple of minutes. If you are following this reduce flame when not stirring.

3. Good quality full cream milk yields the best result, the Halwa can be made with milk of any consistency though. The results may not be what I have described .

4. Feel free to try this with regular Carrots too. Method being the same.

5. Sometimes people try to over power the subtle carrot flavour by adding huge amounts of ghee. This is not required. Pouring ghee at the right time is very important, such that the flavour is enhanced and a lot of ghee is not poured unnecessarily. Check out my Cakkara Pongal post for the directions on how to pour the ghee.

 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Patra/Patrode With Bok Choy Leaves (Alu Wadi)

Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka too. Different regions, different names same dish. 

In this healthy snack usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick. Since that variety is not available all the time I decided to give the dish a twist by using a different leaf altogether.  Bok Choy, or Pok choy  is a type of chinese cabbage.  The leaves are thick and nice so I decided to give the Patra a try with these leaves. It was a huge hit in my house and everyone came back for more. 

Since I was making this the first time, I made only a small quantity and with my folks asking for more have promised to make some again very soon. So, what I’m driving at is that if you are one of those people who loves this dish and wait for the Arbi leaves to arrive in the market, well don’t wait. Grab some Pok Choy and try it out. The Pok Choy is closer in taste to Spinach with which Patra are made, if not for Arbi/Colaccssia leaves. 

This is a steamed snack just like the Kothimbir Vadi, it can be fried too of you prefer. I have steamed and pan roasted them.

While you are here check out my other snack recipes like Mirchi Bajji, Semolina Cheese balls, Samosa Pie, Potato Cheddar Bake, Dhania wale Namak Parey and more…

 

Here is the recipe ot Patra with Bok Choy Leaf-

 

        PREP TIME: 15MINS                              COOK TIME: 30MINS

       TOTAL TIME: 45 MINS                             CUISINE: INDIAN

        COURSE :SNACK                                   SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

 

Bok choy/ Pok choy 2 heads ( clip leaves carefully, wash and dab dry with towel)

Besan/ Chickpea flour 2 cups

Salt as required

Red chilli powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Turmeric powder 1/2 tsp

Sugar 1/2 tsp

Tamarind pulp 2 tsp diluted in 1/2 cup water or make pulp with Gooseberry size tamarind ball.

Green chilli 1 finely chopped

Ginger 1/2 inch piece finely chopped

Sesame seeds a few 

Kopra / desiccated coconut 2 tsp

Oil 3 tsp for tempering

Directions: 

Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. If using tamarind paste add paste along with masalas, mix and then use water to make the paste. The batter has to be smooth and thick that it sticks to the leaves and does not slide off. Now take the leaves, bigger ones. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. If the leaves are in different sizes, keep bigger ones below and smaller ones on top. Like this for 3 layers. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat for remaining leaves. I made two such rolls.  Place the second roll also in the cooker vessel and keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy with some green chutney and chai. Bon Appetit!!!

 

STEPWISE RECIPE FOLLOWS:

 

1.Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside.

 

 

2. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.

 

 

 

3. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. Make 3 such layers.

 

 

4. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat the process and put both rolls in cooker vessel.

 

 

5. Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. 

 

 

6. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy.

 

 

 

NOTES:

1. Select leaves which are fresh and big.

2. At the base of the leaf if the stem is hard, make a V shape cut to remove the hard veins.

3. Ensure the batter is thick like a paste or else it won’t stick to the leaf.  Incase the batter turns runny add more besan and adjust spice and continue with the recipe. 

4. While toasting on the Tava take care not to burn them or the taste will change.

 

 

 

South Indian Vegetable Kurma

The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more…

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here’s my version of the South Indian Vegetable Kurma–

 

 

 

 

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

 

 

AUTHOR: RAJNI RAM

 

 

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

 

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

 

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

 

 

 

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

 

 

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

 

 

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

 

 

 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

 

 

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

 

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

 

Vegetable Oats Kichdi

This Oats and vegetable kichdi is very simple to make and is a one pot recipe.  It can be customized to your preference be it spice or the vegetables added. In all it is a healthy, delicious and simple meal for the days you want a simple yet yummy meal.

I usually make this for dinner on the days our lunch is heavy or make it as a quick meal after a shopping trip as it gets ready in a jiffy.

I use Moong dal mostly but this time I have used half of Moong dal and half of Tuvar dal and it turned out yummy. But since I used Tuvar dal I had to pre cook the dal in a vessel for 10 mi utes and then transfer to cooker along with all other ingredients. If you want a fully one pot recipe, then use only Moong dal.

While you are here visit my other recipes like Barnyard millet Pongal, Cauliflower fried rice, Coriander Rice, Adai,  Bhindi Raita and more…

Here is the Vegetable Oats Kichdi recipe for you-

 

        PREP TIME: 10 MINS                                        COOK TIME: 15 MINS

       TOTAL TIME: 25 MINS                                       CUISINE: INDIAN

        COURSE : MAIN                                                  SERVINGS: 5

        AUTHOR: RAJNI RAM

 

 

 

 

    Ingredients:

    Instant Oats 2 cups

    Moong dal 1/4 cup

    Tuvar dal 1/4 cup

    Onion 1 small finely chopped 

    Spring onion 3 sprigs finely chopped with greens

    Capsicum 1 small

    Carrot 1/2 finely chopped 

    Baby corn 3 to 4 finely chopped

    Tomatoes 2 finely chopped 

    Palak/ Spinach few leaves finely chopped 

    Salt as required 

    Turmeric powder  1/2 tsp

    Red chilli powder ( regular) 1 tsp

    Kashmiri Red chilli powder 1 tsp

    Coriander powder 1.5 to 2 tsp

    Cumin seeds 1 tsp

    Fennel powder 1 tsp

    Ghee 1 tbsp for topping

    Oil for sauteeing 1 tbsp

 

Directions:

Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

STEPWISE RECIPE FOLLOWS:

1. Wash the dals and cook in open pan for 10 mins in 2 cups water. Set aside

 

 

 

2. Now in a cooker take 1 tbsp oil and heat. Add cumin seeds and as they splutter add the chopped onions, followed by spring onions and sauteed for a minute. 

 

 

3. Now add the capsicum and saute for another30 seconds. Now add all other vegetables and tomatoes and mix well. Add the partially cooked dals along with the water and the Oats and mix all of them nicely.

 

 

4. Now add 4.5 cups water, followed by salt, turmeric powder, red chilli powders, coriander powder, fennel powder and stir nicely. Close the cooker and cook for 5 to 6 whistles. Switch off the flame and allow the pressure to settle.

 

 

 

5. Now open cooker, adjust consistency of the kichdi if required by adding some hot water, check and adjust salt or spices if required. Drizzle 1 tbsp ghee on top and enjoy this healthy and delicious meal.

 

 

 

 
NOTES:
1. Any vegetables of your choice can be added.
2. This kichdi can be prepared by using just Moong dal or only Tuvar . If using only Moong dal the dal can be put along with the oats directly into the cooker.
3. If using only Tuvar dal precook dal for 10 minutes before adding it with other ingredients.
4. The ghee enhances the taste of the kichdi, so try not to skip this step.
 

 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Dhaniya Wale Namak Pare (Namak Pare)

Namak Para’s are a simple dry snack made from refined flour or whole wheat flour. They make for a good tea time snack too. Here the flour is combined with salt and spices to form a stiff dough. The dough is then rolled out and cut into diamonds and deep-fried in oil. This is an easy savory recipe to make around festivals like Diwali or Janmashtami where the tradition calls for making some flour-based snacks. One can just make it as a regular tea time snack too.

 

Yesterday when I entered the kitchen, the idea was to make the regular Namak Para.  As I went to the refrigerator to fetch some flour(oh yes my fridge is the storehouse of my flours), my eyes fell on a bunch of fresh coriander leaves, and the idea of adding them to my Namak Para struck me. Therefore the recipe of this Dhaniya wale Namak Pare. Which means Coriander flavoured Namak Paras.
 
In this recipe, I have used a mixture of Multigrain flour(storebought) and Refined flour. 
 
While you are here please check out my other snack recipes like Semolina Cheese balls, Thattai/Nipattu, Ratlami Sev, Masala Wheatflour Papdis, Moong Dal Kachori, and more…
 
Here is the recipe of Dhaniya wale Namak Pare-
 
 PREP TIME: 15                                          COOK TIME: 30 MINS
 TOTAL TIME:45Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 4 CUPS
 AUTHOR: Rajni Ram
 
 

 

 
 
    Ingredients:
    Refined flour/ Maida 1 cup
    Multigrain flour or Whole wheat flour 1 cup
    Semolina/Suji(fine) 4 bsp
    Carrom seeds 1 tsp
    Salt as required
    Cumin seeds/Jeera 1 tsp
    Fresh coriander leaves 1/2 bunch (washed and chopped)
    Green chili 1 chopped
    Ghee 11/4 tbsp ghee
    Oil for deep frying
 
    Directions:
 In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough. Let the dough rest for 15 minutes. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown. It is difficult to retain the green color of the coriander as the flour has to cook through thoroughly, but the flavour and aroma of the coriander are retained and this is a flavour max recipe. The Coriander flavoured Nmak Para is ready.
 
STEPWISE RECIPE FOLLOWS:
1. In the blender jar put the chopped coriander leaves, green chilli, and cumin seeds and blend to a smooth paste using as little water as possible.
 

 

 
2. Now in a mixing bowl take both the flours, semolina and add salt, carrom seeds, and ghee. Now start rubbing the ghee into the flour.
 

 

 
3. Once nicely mixed, using a spoon add the coriander paste to the flours little by little and start combining. Use as much paste as required for forming a stiff dough(a puri kind of dough). Let the dough rest for 15 mins.

 

 
4. Now work the dough again for a minute and divide it into 4 parts(ball it up). Now take one ball smear it with little oil and roll it out like a chapati.

 

 
5. Keep the thickness medium and don’t roll it out too thin. Using a knife cut to form diamonds or squares. Heat oil in a Kadai for deep frying. 
 

 

6. The right temperature is when to put a tiny bit of dough, it should sizzle immediately. Drop in the diamonds/squares gently into the oil, and fry on low flame until all the bubbles subside and the Namak Para turns a golden brown.
 
 

 

 
NOTES:
1. Use as much coriander paste as required for forming a stiff dough(a puri kind of dough). In case all the paste is used up and the flour is still dry then sprinkle little water and combine to form the dough.
2. In case you wish to make the regular Namak Paras then instead of making the dough using the coriander paste, just use water to make the dough, the remaining ingredients and proportions will remain the same.
3. Using Mint/Pudina for this recipe may not work as the Pudina paste changes colour on blending to a paste and may change further on frying.
 

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.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

Ratlami Sev

Usually every Diwali I make the usual Omapodi( sev) , Tenkozhal and Ribbon Pakoda. This time I have tried something different. This is called the Ratlami Sev and though we get it at the sweet shops and some brands also market it, I have never tried making it at home. The credit to this recipe goes to @indiankhana.net , where I found this while browsing for something new.

This is a simple recipe( oh yes, I mostly pick simple, as that’s what we all want). Very similar to the Kara Sev of South India, but different in taste because of the masalas used and the Ratlami Sev  does not have rice flour, while the Kara Sev does.

This savory gets its name from a place in Madhya Pradesh, India, called Ratlam,  where it is famous. As I mentioned it is a quick recipe and difficult to resist  munching.

While you are here checkout my other Diwali Sweet and Savoury recipes like Maa Ladoo, Thattai, Gajar Halwa Barfi, Masala wheat flour Papdis, Baked Samosa pie, and more…

Here is the recipe of Ratlami Sev

 PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  SNACK
 CUISINE:  INDIAN                                      SERVINGS: 2 CUPS
 AUTHOR: Rajni Ram

 

 

 

    Ingredients:

    Besan/ chickpea flour 1 cup

    Cooking Soda 1 pinch

    Hot oil 3 tbsp

    Salt as required

    Red chilli powder 3/4 to 1 tsp depending on taste 

    Turmeric powder 1/2 tsp

    Clove powder 1/4 tsp

    Fennel powder 1/4 tsp

    Pepper powder 1/4 tsp

   Ginger powder 1/4tsp

   Black salt 1/4 tsp

   Cinnamon powder 1/4 tsp

   Ajwain powder 1/4 tsp

   Roasted Cumin powder 1/2 tsp

   Asafoetida 1/2 tsp

   Dry ginger powder 1/4 tsp

   Lemon juice 2 tsp

   Oil for deep frying

 

Directions:

In a mixing bowl take the Besan/ Chickpea flour. To it add Salt, red chilli powder, turmeric powder and all the other powders like clove, fennel, cinnamon, Ajwain/ carrot seeds, black salt and asafoetida , cooking soda,and 2 tsp of lemon juice. To this add 3 tbsp of hot oil and mix nicely with a spoon( as the oil will be hot), when it turns warm mix nicely with your fingers to form a crumbly mixture. Now adding water 1 tbsp at a time make a soft but stiff dough. Heat oil in a Karahi for deep frying. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The spicy and flavorful Ratlami Sev is ready. 

I have combined the Cinnamon Powder, pepper powder, Roasted cumin powder, dry ginger powder, fennel powder, clove powder, Ajwain powder, and black salt, in the given measures and made it as a single powder, and am calling it the Ratlami spice mix. 

Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

STEPWISE RECIPE FOLLOWS:

1. In a mixing bowl take the Besan/ Chickpea flour. To it add salt, red chilli powder, turmeric powder, and Ratlami spice mix( refer paragraph above). Also, add the asafoetida, Cooking soda, and 2 tsp lemon juice. (I forgot to add salt in the beginning and have added towards the end as you will see in one of the pictures).

 

2. Now heat 3 tbsp oil in a Kadai ( heat it well, but don’t turn it smoky) and pour it into the Besan and spice mixture. Using a spoon combine well(do not use your hand now as the oil is hot).

 

3. After it turns a little warm, using your fingers nicely mix the mixture until it turns crumbly. Now adding water one tablespoon at a time start combining it to form a soft but stiff dough. We want a dough that is easy to squeeze through, but also stiff enough to retain shape. I used about 3 tbsp water to make my dough. 

 

4. Heat oil for deep frying on medium-high. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The tasty and spicy Ratlami Sev is ready.

 

NOTES:

1. Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe. 

2. I used 3 tbsp water, one can use more as required as different qualities of Besan absorb water differently.

3. Take care not to use your fingers as soon as you pour hot oil in the mix. Let it become warm and then use your fingers to combine.

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.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

Dum Aloo Ajwaini (One Pot)

Dum Aloo Ajwaini is a recipe that is a little different from the regular Dum Aloo, because of a “magical masala paste’ I add just before turning off the flame and that masala is what makes this a flavour blast dish, that goes very well with Pulav, plain rice and all types of flatbreads.

 
I spotted this recipe in a flights inhouse magazine many many years ago and I have always made it this way ever since, with small creative bursts from time to time. 
I have also adapted this recipe to the one-pot style. The only time-consuming factor is scraping the peels of the baby potatoes. Don’t worry though, you can easily make the same with regular potatoes, by dicing them to cubes. The one-pot style also helps in better absorption of the masalas by the potatoes than pan cooking, hence for this particular recipe, I always follow the one-pot style. 
 
While you are here please check out other Subji/curry recipes of mine like- Mava Paneer Curry, Roasted Eggplant 2 ways, Creamy Palak in coconut milk, Stuffed Karela/Bittergourd, Mushroom Do Pyaaza, Palak Paneer, and more…
 
Here is the recipe of Dum Aloo Ajwaini for you-
 
  PREP TIME: 15                                          COOK TIME: 15 MINS
 TOTAL TIME:30Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram

 

 
 
 
 

 

 
 
    Ingredients for the gravy:
 
    Baby Potatoes 250 gms jackets peeled(refer note 1)
    Onion 1 large chopped finely
    Tomato Puree 1 cup
    Ginger garlic paste 1 tsp
    Salt as required
    Red chilli powder(regular) 1 tsp 
    Red chilli powder Kashmiri 1/2 tsp
    Coriander powder 1 tsp
    Fennel Powder 1 tsp
    Garam Masala Powder 1/2 tsp
    Oil for tempering the masalas 1 tbsp
    To be ground to a paste:
    Fresh coriander leaves 1/2 a bunch
    Ajwain/Carrom seeds 1/2 tsp
    Cashew nuts 5 to 6
    Curd 1/2 a cup
 
Directions:
In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. We don’t want overcooked potatoes, so take care to switch off on time(refer notes).
While the pressure releases lets grind the “magic masala”????.
Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. When the pressure from the cooker releases, open the cooker pour this paste in, switch on the flame on low and cook for 3 minutes, stirring in the masala paste nicely, such that it gets evenly mixed in the gravy. Add the garam masala and put off the flame. The spicy, tangy and flavourful Ajwaini Dum Aloo is ready.
 
Serving Suggestion: with Rotis, Paratha, Kulcha, Pulav, vegetable rice or with plain rice.
 
STEPWISE RECIPE FOLLOWS:
 
1. In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. 
 

 

2.When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. 
 
 
3. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. 
 

 

 
4.  Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. 
 

 

 
5. Put all ingredients mentioned under ‘to be ground to a paste’, except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. 
 
 

 

6. Pour this paste into the cooker once the pressure releases, switch on the flame on low, and let it simmer for just 3 minutes. Stir nicely, so that the masala gets mixed wit the gravy.
 

 

 
7. Finally, add the garam masala powder and put off the flame. The Dum Aloo Ajwaini si ready to serve.
 

 

 
NOTES:
1. If one feels peeling the baby Potatoes is cumbersome the big ones also can be used after dicing them to bigger cubes.
2. If using the big potatoes switch off the flame exactly in 3 whistles, as they cook faster.
3. Mint leaves can also be used in place of coriander leaves, but reduce the quantity as they are more pungent compared to coriander leaves.
 

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.

 

 

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 
 
 
 
 
 

Ven Pongal (Moong Dal Kichdi)

This savory Pongal is a popular breakfast item in Sout India. Like the Rasam, the Ven Pongal too is one recipe, whose taste  I find is different from house to house, though the same ingredients are used. The proportion of the rice and dal and the proportions of the pepper and cumin are what make the difference.

This is a simple recipe that can be made as a one-pot recipe or a pot in pot one. I follow both the methods depending on when I am making it. In this recipe, I have followed the pot in pot method.  

I prefer the Pongal to be spicy(not the chilli kinda spicy, but the pepper kind of spicy). The quality of pepper we use always makes a difference to the dish. I source my peppers from Kerala, where they are the freshes and spicy.

Though this dish is made as a breakfast dish, in my home I always prefer it for lunch, as I find it too heavy for breakfast. For breakfast, I make a Millet Pongal which is lighter to have in the morning. Like the Chakkara Pongal, this dish too is loaded with ghee, but I prefer adding my ghee in the end and I don’t use too much. 

I have mentioned in my previous blog posts how and when to add ghee to a dish, such that it is not too much, but is proportional to the dish. I have shared some tips and tricks for adding ghee in the Chakkara Pongal post, do check it out.

While you are here please view my other recipes like Chakkara Pongal, Barnyard Millet(Kudiraivali)Pongal, Rava Dosa, Lemon Rice, and more…

Here is the recipe for Ven Pongal for you-

 PREP TIME: 10 MINS                                     COOK TIME: 25Mins
 TOTAL TIME:35Mins                                        COURSE:  MAIN
 CUISINE:  SOUTH INDIAN                              SERVINGS: 5
 AUTHOR: Rajni Ram

   Ingredients:

   Rice 1 cup washed (regular small-grained rice)

   Moong dal 1/2 cup roasted to a light brown

   Water 4 to 4.5 cups (more to add later)

   Salt as required

   Turmeric powder 1/4 tsp

   Pepper-cumin powder 3 tsp 

   Peppercorns 4-5

   Cumin 1/2 tsp

   Cashewnuts 6 to 8

   Curry leaves a few

   Ginger 1inch piece chopped fine

   Oil for tempering

   Ghee 2 to 3 tbsp for garnish

 Directions:

Take the rice in a vessel that fits into the cooker. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Keep aside. In a Kadai take some oil and heat. Add the 1 tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Now add the cooked and, washed rice and dal mixture and mix well. Add some hot water handy to adjust the consistency of Pongal, approximately 1/2 cup to 1 cup. Stir nicely. Adjust salt and spice, add more hot water if the consistency is too solid. The Pongal should be a little gooey, but not runny. Now in another small Kadai take some ghee and heat. Add the cashew nuts and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve as breakfast or lunch.

 

Serving suggestions: With Sambar, with chutney, with Gotsu or even Moru Kuzhambu(kadi). I like it just as it is and needs no accompaniment.

To make pepper- cumin powder, dry roast pepper, and cumin in the proportion of 3 tsp of pepper and 1 tsp of cumin. Cool and make a coarse powder. I always have this handy as I use it to temper Rasam too.

 

STEPWISE RECIPE FOLLOWS:

1. Dry roast the moong dal in a Kadai to a light brown colour or until you get a nice aroma. Add the roasted moong dal to the rice and wash them well together. 

 

2. Place the vessel into the cooker and add the required water. Add salt and turmeric powder, 1/2 tsp jeera, and 4 to 5 peppercorns and close the cooker. Cook for 5 to 6 whistles. 

 

3. After the pressure from the cooker releases, remove the vessel and mash the rice and dal mixture with the back of a ladle. Add around 1 to 1.5 cups of hot water and adjust consistency.

 

4. In a Kadai take some oil and heat. Add 1tsp Cumin and drop in the chopped ginger and curry leaves. Fry for 30 seconds and add the Pepper-cumin powder and fry for another 10 seconds. Add a little more salt, if required. Now add the cooked and, washed rice and dal mixture and mix well. 

 

 

5. Now in another small Kadai take some ghee and heat. Add the cashew nuts and some more curry leaves and fry until light brown. Pour this into the Pongal mixture. The yummy and spicy Ven Pongal is ready to serve 

 

NOTES:

1. The cashewnuts can be fried in ghee before adding the regular tempering too.

2. The softer the rice and dal cook the better will be the texture of the Pongal. 

3. Asafoetida can also be added while tempering. I have not added in this recipe, but it definitely can be done.

 

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

   

Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

 

Here is the recipe for Aloo Methi Paratha for you-

  PREP TIME: 20                                      COOK TIME: 30Mins
 TOTAL TIME:50Mins                               COURSE:  BREADS
 CUISINE:  INDIAN                                  SERVINGS: 6
 AUTHOR: Rajni Ram

 

 

 

 

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

 

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

 

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

 

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

 

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

 

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

 

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

 

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

6. Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing.
 
 

 

7. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. 
 

 

8. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing.
 

 

 

 
NOTES:
 
1. One can try the paratha using Kasoori Methi, but I have not tested this method, as I have mentioned above, it might not give the right texture and flavor.
2. Some potatoes absorb a lot of water while cooking, therefore choose ones that cook a little dry. Alternately don’t overcook the potatoes. Cook them adequately and grate them through. I don’t mind a few potato lumps in between, so I don’t process them so much.
3. I don’t use garlic or onions in this recipe and so cannot tell how the taste will be.
 
 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

 

 

Vegetable Manchurian (With Gravy)

Who doesn’t like Vegetable Manchurian? This is the most Indianised Chinese dish, that has been customized to the Indian palette. The dry version of this dish aka Vegetable Manchurian dry is one of the most popular Starters offered at all weddings, get-togethers, parties, and the like. This also happens to be my most favourite starter.   I also have a recipe on this blog for Fried rice with these dry Manchurians, do check it out. The only difference is that I have used Cauliflowers instead of cabbage in the fried rice recipe. Fried rice and Manchurian with gravy are a match made in heaven, so do try out the combination from the recipes in my blog.

This is a no-fail recipe and turns out well every time that I make it, which is why I make it frequently. In this recipe, I have used 1 whole medium-sized cabbage( oh yes that’s how much we like this dish), one can customize it as per their requirements though.

While you are here please do check out my other Indo Chinese recipes like Schezwan fried rice(with Soya chunks), Cauliflower fried rice and other dessert recipes like Pineapple jam tarts and Apple crumble.

Here is the recipe for Vegetable Manchurian(with gravy) for you-  

 

   PREP TIME: 20 Mins                      COOK TIME: 40 Mins
   TOTAL TIME:60Mins                       COURSE:  MAIN
   CUISINE:  FUSION                         SERVINGS: 5
   AUTHOR: RAJNI RAM

 

 

 

   Ingredients for the Manchurian dough:

   Cabbage 1 medium-sized (shredded)

   Carrot 1 (shredded)

   Spring onions 1 bunch chopped finely

   Onion 1 finely chopped

   Green chillies 2 finely chopped 

   Ginger 1/2 inch piece finely chopped

   Salt as per taste

   Pepper powder 1 tsp

   Maida 1/2 to 3/4 of a cup

   Rice flour 1/4 cup

 

   Ingredients for the gravy:

   Garlic 3 cloves finely chopped(reserve some for garnish)

   Ginger 1/2 inch piece

   Green chillies 2 finely chopped

   Spring onion greens 1 tbsp finely chopped

   Onion 1 small finely chopped

   Tomato puree 1/4 cup or puree of 1 large Tomato

   Green Capsicum 1/4 of a whole chopped medium-sized

   Red Bell pepper 1/4 of a whole chopped medium-sized

   Tomato sauce 2 tbsp

   Chilli sauce 2 tsp(add for more spice)

   Soy sauce 1 tbsp

   Vinegar 1 tbsp

   Cornflour 2 tbsp

   Salt as required

   Pepper powder 1tsp

   Oil for frying the Manchurian

   Directions to make the Manchurian:

In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. Now add Maida/refined flour, followed by rice flour and combine nicely. It needn’t become a dough, but you should be able to form a ball that doesn’t go flat or break. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

Directions for making the gravy:

Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute. When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. You can add a teaspoon of sugar at this stage(optional). Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. Now dilute the sauce to the consistency you prefer by adding water. I have added 1 cup as I like a thick gravy. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties. Bon Appetit. 

 STEPWISE RECIPE FOLLOWS:

1. In a bowl take the shredded Cabbage, add to it rest of the vegetables like shredded carrot, spring onions, onions, green chillies and ginger. Add salt and pepper powder and combine well using your fingers. 

 

 

 

2. Now add Maida/refined flour, followed by rice flour and combine nicely. Now divide the mixture into lemon sized balls( I got around 20 of them with this quality). Heat oil in a wok or Kadai and fry the balls in medium heat until a golden brown. Keep them aside.

 

 

 

3. Heat oil in a pan and add the finely chopped green chillies, ginger and garlic to it. Saute for 30 seconds. Now add the spring onion greens and saute. 

 

 

 

4. Add the onions and continue to saute, until the sweat a bit. Remember all sauteeing to be done in high heat and with constant stirring. Now add the tomato puree and cook for a minute. Add salt and pepper powder and continue to cook for another minute.

 

 

 

5.  When the raw smell from the tomato puree is gone, drop in the both the Red and Green capsicum. Saute for another 30 seconds. Now add the tomato sauce, followed by the red chilli sauce. Stir nicely. Now add the soya sauce followed by Vinegar, stir and cook for a minute. 

 

 

 

6. Prepare the cornflour mix by adding 1/2 cup water to 2 tbsp of cornflour. Pour this mix into the prepared sauce and stir continuously for a minute. 

 

 

7. Now dilute the sauce to the consistency you prefer by adding water. Simmer for 2 minutes on low heat and the gravy is ready. Now arrange the Manchurian balls in a serving dish and pour the gravy over it. Enjoy hot with any Fried rice varieties.

 

 

Notes:

1. The gravy for any wet Manchurian is the same, so one can experiment with other vegetables like Cauliflower, Potato, Brocolli, Soya Chunks beside others. If you make Manchurian with any other interesting vegetable do let us know. We love learning.

2. I usually make a slightly thick gravy as that’s how we like this dish. If you prefer a lighter one, feel free to dilute the gravy by adding little warm water.

3. If you make an excess of the Manchurian balls, don’t fret, as you can mix them ina onion tomato paste, add some spices, add Schezwan sauce and get it to the consistency of a dry paste. Toss in the balls into this paste, mix nicely and stir fry and you have a dry Manchurian at hand???? to relish.

  

 

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

 

Garlic Lachcha Paratha (Multigrain Flour)

Lachcha Paratha is a popular Paratha variety that we find at all Indian/North Indian restaurants. Earlier I would be very intrigued by the way the layers were created and had my own theory of how they must be done????(this was before the internet took over us and all recipes became household). The recipes at that time showed a very complicated process and as a person just venturing into cooking(more than 20 years back), I found the process very intimidating. Then as time passed by and I started gaining confidence in the cooking arena I tried out this Lachcha Paratha(had to rely on pictures only) and it turned out fine. The efforts put were greater than the outcome at that time, so I stopped experimenting with it. After a few years, I suddenly developed an interest in recreating it again. But this time I was better equipped with knowledge and practice. Today I can try out this Paratha with any flour, that is Wheat, Maida, or Multigrain and the results are always great. The method I am giving here is a very simple one which even beginners will find easy to follow.  

The recipe that I am blogging now uses Multigrain flour(store-bought). I use Wheat flour and Multigrain flour mostly for all my bread/roti/paratha recipes. I am not much of a fan of Maida, though I do use it in some dishes where it is necessary and also in Parathas(just about a tablespoon for the pliability).

There will always be a difference in textures when we experiment with different flours, and one should be open to it. In this recipe, I have not used baking powder or baking soda for the fluffiness, so they may not be entirely fluffy, but will definitely be flaky.

While you are here please check out my other bread recipes like Beetroot Paratha and Missi Roti.

Serving Suggestions: Matar Paneer, Palak Paneer, Mava Paneer Curry, Mixed Vegetable Curry, Kadai Paneer, all go very well with this Garlic Lachcha Paratha.

Here is the recipe of Garlic Lachcha Paratha for you-

PREP TIME: 20 Mins                                      COOK TIME: 20 Mins
TOTAL TIME: 40Mins                                     COURSE:  BREAD
CUISINE:  INDIAN                                         SERVINGS: 5(10 Pcs)
AUTHOR: Rajni Ram
 

 

Ingredients:

Multigrain flour 3 cups

Maida 1 tbsp

Oil for kneading 1 tbsp water as required

Butter 50 gm

Garlic 3 cloves finely chopped

Fresh coriander leaves finely chopped 2 tsp

Salt 1/4 tsp

 

Directions:

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. The texture should be like Chapati dough. Rest the dough for 20 minutes to half an hour.

For Garlic Butter:

Take 50 gm butter ina bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

To make Parathas: Divide the dough into 10 big balls. Now take one ball at a time and roll it in dry flour. Place it on your rolling board and roll it out into a big Chapati first. Apply the garlic butter on the chapati with a brush, liberally. Now pleat the Chapati or fold like a fan( refer video). Arrange the pleated dough into a roll, press it down with your fingers, dust it with a little flour and start rolling it out again gently. Roll it out a little thick and medium-sized. Now heat a girdle/tava and put the rolled out Paratha on it. Drizzle a little oil and cook on one side, flip on the other side, apply oil, and cook. You will see the flakes rising out. Cook until nicely brown and crisp. Serve right out of the girdle. The Lachcha paratha is ready!!!

STEPWISE RECIPE FOLLOWS:

1. In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely.

 

2. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. Rest the dough for 20 minutes to half an hour.

 

 

3. Take 50 gm butter in a bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

 

 

4. Method to make Garlic Lachcha Paratha video given here????

 

 

 

 

 

My platter of flaky Garlic Paratha and Matar Paneer with Boondi Raita

 

 

 

Mava Paneer Curry

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.
While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.
 
Here is the recipe for Mava Paneer for you–
 
  PREP TIME: 15                                         COOK TIME: 20Mins
 TOTAL TIME:35Mins                                  COURSE:  MAIN
 CUISINE: NORTH INDIAN                         SERVINGS: 6
 AUTHOR: Rajni Ram
 
 
 

 

 
   Ingredients:
   Mava/ Khoya 200 gm (shredded)- divide into 2 halves
   Paneer 400 gm cubed
   Cloves 5 -6
   Jeera/ Cumin seeds 1 tsp
   Peppercorns 1/2 tsp
   Badi Elaichi/ Black Cardamom 1
   Cinnamon 1/2 inch stick 
   Bay leaf/ Tej patha 1
   Elaichi/ Green Cardamom 2-3
   Coriander powder 2 tsp  
   Fennel powder 1 tsp
   Red chilli powder 1 to 1.5 tsp
   Salt to taste
   Onion 1 chopped fine
   Tomato Puree 2 cups or 3 large tomatoes pureed
   Ginger Garlic paste 1 tsp
   Kasoori Methi/ dry fenugreek leaves 1 tsp 
   Coriander leaves finely chopped 1 tbsp  
 
Directions:
In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.
 
Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. 
 
 

 

 
2. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.
 
 

 

 
3. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.
 
 

 

 
4. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.

 

 
5. Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.
 

 

NOTES:
1. In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.
2. To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 
 

Pachai Sundakkai Kuzhambu (Chettinad Style)

Sundakkai/ Chundakkai in Tamil or Turkery Berry in English, as it is widely known, is a vegetable used in South Indian cooking to make a Kuzhambu or a  gravy in which these berries are simmered with spices. As tasty as the Kuzhambu tastes, the berries are slightly bitter and have many medicinal benefits. This Vegetable is also known as Kudenekayi in Kannada or Usthikaya in Telugu. In Hindi it is called Bankatiya. I am giving here different names so that if you know this vegetable, one must try out recipes made of it because of its medicinal properties.

In SouthIndia the berries are blanched and then dried in the sun for a few days until it changes colour and is completely dry. The dried berries are then stored in an airtight jar then used to make the Sundakkai Vathakuzhambu. The dried berries are also fried in ghee and make an yummy accompaniment for curd rice. The berries fried in ghee are also mixed with hot rice and eaten as it is believed that it helps in deworming.

Health benefits of Sundakkai/ Turkey Berry-  cures common cold, helps in treating kidney related issues, treats Anaemia, helps in treating cough and asthma, clears mucus, help in controlling diabetes, and they heal gastric ulcers.1Berry myriad benefits. 

In this recipe I am using the fresh Sundakkai and not the dried ones( Vathal).  Here the berries are cooked in tamarind sauce with a spicy, ground masala paste. The fresh berries are little bitter and so have to smashed using a pestle, so that as the Berry gets cooked in the tamarind pulp the bitterness is reduced. I am calling this a Chettinad style Kuzhambu because the masala paste used here is the Chettinad masala paste.

While you are here check out my other recipes like Vathakuzhambu, Rasam, Coriander rice, Karuvepilai Podi and rice, Mor Kuzhambu and more.

 

Here is the recipe of Pachai Sundakkai Kuzhambu for you-

PREP TIME: 15 MINS                                  COOK TIME: 20 Mins
TOTAL TIME: 35 Mins                                  COURSE:  MAIN
CUISINE: SOUTH INDIAN                                         SERVINGS: 5
AUTHOR: Rajni Ram

 

Ingredients:

Sundakkai/ Turkey Berry (fresh) 150 gm

Tamarind paste  1.5 tbsp ( or pulp of lemon sized ball)

Onion 1 (medium) diced

Tomato 1 large chopped roughly

Garlic 10 to 12 cloves

Curry leaves a few leaves

Green chillies 2

Gingelly/Til/Sesame oil 1.5 tbsp

Asafoetida 1/2 tsp

To grind:

Coriander seeds 1 tbsp

Fennel seeds 1.5 tsp

Dry red chilli 2

Kashmiri dry red chilli 1(optional)

Coconut gratings 1.5 tbsp

To temper:

Mustard seeds 1 tsp

Chana dal(gram) 1 tsp

Dry red chilli 1 broken

Methi/ fenugreek seeds 1 pinch

Asafoetida 1/2 tsp

 

Method:

Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway(refer picture). Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.Now add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender. Check for doneness of Sundakkai by crushing one with a spoon/ladle. If it mashes easily the berries are cooked. Now grind all the ingredients under “to grind” to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. The tasty and healthy Chettinad style Sundakkai Kuzhambu is ready.

SERVING SUGGESTIONS: With hot rice, with Dosa, Idli, pongal,

and Curd rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash and pat dry the Sundakkai/Turkey berry. Now with a mortar and pestle smash it lightly, such that it splits midway.

 

2. Now in a pan heat oil, add all ingredients under tempering followed by asafoetida and fry for 30 seconds. Now add the lightly crushed Sundakkai to the tempering and fry nicely for a minute.

 

3. Add the garlic cloves followed by onion, curry leaves and green chillies and continue to saute for 2 minutes. Now add the tomatoes and saute  until the tomatoes turn tender.  

 

4. Add the tamarind paste followed by 2.5 cups water (or) add the pulp extracted from lemon sized ball of tamarind. Stir nicely and begin boiling. Add turmeric powder and cook until the Sundakkai turns tender.

 

5. Now grind all the ingredients under “to grind” to a coarse mixture, then add 1/2 cup water and grind to a smooth paste. Add this paste to the Sundakkai simmering in the Tamarind pulp,stir well and allow to cook. Continue cooking until the gravy thickens and the raw small of the masala is gone. 

 

 

 

NOTES:

1. Follow the precedure given to split open the berry midway. The kuzhambu will taste to bitter if the berries are not split.

2. After the berries cook in the tamarind sauce, check for doneness by pressing them with a ladle or soon. If they crush easily, they are cooked.

3. I have used Gingelly/Til oil as it adds extra flavour to the dish. Unless one is allergic to sesame oil or does not like the taste I recommend using the oil. Alternately refined oil 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.

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Akkaravadisal One Pot

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.

This recipe already exists on this blog, but I am adding another method to make it, which is the one-pot method. One can choose whichever method they find doable. The results are the same for both, just a few steps vary which I will guide you through here.

While you are here check out my other Indian Sweet recipes like Malpua, Pineapple Rabri, Atte ka Sheera, Chakkarai Pongal, Aval Kesari, Unni appam, Sugiyan, and many more…  

 

Here is the recipe of One -Pot Akkaravadisal for you-

  PREP TIME: 15                                         COOK TIME: 20Mins
 TOTAL TIME:40Mins                                  COURSE:  DESSERT
 CUISINE: SOUTH INDIAN                         SERVINGS: 5
 AUTHOR: Rajni Ram
 
 

 

 

   Ingredients:

   Rice 1 cup
   Moong dal/ green gram 1/4 cup
   Milk  6 cups
   Jaggery 1 cup
   Water 1/4 cup
   Sugar ( optional) 1 tbsp
   Ghee 3/4 cup
   Cardamom/ elaichi powder 1 tsp
   Saffron ( optional) 2 pinches, soaked in warm milk
   Raw camphor( optional) 1 pinch powdered
   Cashewnuts 8 to 10
   Raisins 8 to 10
   DIRECTIONS:
  Dry roast the Moong dal directly in the cooker to a light brown     colour. Stir constantly and take care not to burn the dal. It will give   out a nice aroma. Put the jaggery in a separate vessel, add water, and  bring to a boil. Put off the heat and stir to dissolve the jaggery.   Keep aside. Now to the roasted moong dal in the cooker, add the   washed rice. Pour 2 cups milk and 1 cup water, close the cooker and  cook for 5 to 6 whistles ( flame should be on low throughout,   otherwise there are chances of the milk overflowing through the   sides). Once pressure releases open the cooker and mash the   contents well. Put the cooker on flame again and strain the liquid   jaggery into the cooker directly. Pour another 2 cups milk and stir   nicely. There may be lumps, break them down patiently by stirring.   Like I always say add 2 teaspoons of sugar to any jaggery dish to   enhance the taste of jaggery. Add more milk if the 2 cups of milk get   absorbed. We want a texture that is semi-solid and smooth, not   lumpy. Now add the cardamom powder, raw camphor(optional), and   add in the raisins and nuts fried in ghee. The one-pot   Akkaravadisal is ready to serve. Enjoy BonAppetit. This is a popular Prasad(holy offering) dish that can be offered during Pujas.
 
STEPWISE RECIPE FOLLOWS:
1.  Assemble all ingredients.
 
2. Dry roast the Moong dal directly in the cooker to a light brown colour. Stir constantly and take care not to burn the dal. It will give out a nice aroma. Now to the roasted moong dal in the cooker, add the washed rice. Pour 2 cups milk and 1 cup water, close the cooker and cook for 5 to 6 whistles ( flame should be on low throughout, otherwise there are chances of the milk overflowing through the sides).

 

3. Until the pressure releases let’s get the jaggery ready. In a small vessel take the jaggery, add 1/4 cup water and bring to a boil, put out the stove, and stir the jaggery to dissolve it. 
 
4. Once pressure releases open the cooker and mash the contents well. Put the cooker on flame again and strain the liquid jaggery into the cooker directly. Pour another 2 cups milk and stir nicely. There may be lumps, break them down patiently by stirring. Add two spoons sugar.
 

 

 
5. Add milk in which the saffron strands were soaked followed by Cardamom powder, raw camphor(optional). Finally, add the nuts and raisins fried in ghee. 
 

NOTES:

1. The only glitch in this method is the milk overflowing from the cooker or the milk sticking to the bottom of the cooker. To manage this the flame should be on low through out until the whistles are over.
2. We are straining the jaggery to remove impurities in the jaggery. I  recommend not missing this step.
3. To get that smooth texture and consistency add more milk if required. 
 
If you tried this recipe please do comment below, we would love to hear fom you.
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Karuvepilai Podi/Curry Leaves Powder (For Rice)

Karuvepilai or curry leaf plant is an aromatic plant the leaves of which are used in seasoning dishes. Most south Indian dishes have Curry leaves as their common tempering element. Apart from imparting their aroma to a dish they also add a huge amount of flavour. These leaves have many medicinal properties like- high calcium content, rich in Iron, aids in digestion, improves vision, rich in Vitamin A, and many more such benefits. 

In our house, we make this powder with fresh curry leaves and other spices that can be mixed with hot rice and ghee, or it can be added to rice tempered with peanuts and spices and made into Karuvepilai Sadam or Curry leaves rice. 

Karuvepilai powder can be stored in an airtight container for 3 months and more. 

While you are here please check out my other spice powder and sauce recipes like Sambar Powder, Rasam Powder, Sechzwan sauce, Pesto sauce and more…

Here is the recipe of Karuvepilai powder for you-

PREP TIME: 5Mins                        COOK TIME: 15Mins
TOTAL TIME: 20 Mins             COURSE: PODI/SPICE POWDER
CUISINE: SOUTH INDIAN           QUANTITY: 100 GM APPROX
AUTHOR: Rajni Ram

Ingredients:

Curry leaves 2 cups(stalks removed) washed and pat dried

Coriander seeds/Dhania 2 tbsp

Chana dal/ Gram 1 tbsp

Urad dal 1/2 tbsp

Jeera/ Cumin seeds 1 tsp

Dry red chillies 5 big ones

Tamarind lemon sized ball

Salt to taste.

Asafoetida 1 tsp

Oil for frying spices 1 tbsp

 

Directions:

In a Kadai heat the oil and add the chana dal and urad dal and fry until they turn golden brown. Now add the coriander seeds and Cumin and continue to fry. When the coriander turns aromatic add the dry red chillies and continue to fry. Now add the tamarind followed by asafoetida and fry until the tamarind turn a little crisp, about 30 seconds. Finally, add the washed and pat dried curry leaves and saute for about a minute. Switch off the flame and cool all the roasted ingredients. On cooling, transfer them to the dry mixer jar and grind to a fine powder. Add salt and give another spin the mixture. The Karuvepilai powder is ready for storing. Enjoy with hot rice and ghee. One ball of rice with this powder helps maintain iron levels, good for hair growth and has many more benefits.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

 

2. Heat oil in a Kadai and add the urad dal and chana dal and fry until they turn light brown.

 

3. Add the coriander seeds and cumin seeds and continue to fry until the coriander seeds turn aromatic.

 

4. Now add the dry red chillies, tamarind, followed by the asafoetida and continue frying until the tamarind turns a little crisp.

 

5. Now add the washed and dried curry leaves and saute for a few minutes and put off the stove. Cool the roasted ingredients.

 

6. Put all of them in a dry grinder jar and grind to a fine powder. Add salt as required and the Kruvepilai powder is ready to store.

 

 

NOTES:

1. The curry leaves must be separated from the stalks, washed and pat dried.

2. Salt can be added while grinding or after grinding.

3. Store ina dry container.

4. More dry red chillies can be added for more spiciness.

 

Karuvepilai Rice made from the Karuvepilai Podi

 

To make Karuvepilai Rice- In a Kadai heat oil. When hot add peanuts and fry until light brown. Now add mustard seeds 1 tsp, chana dal 1 tsp, Urad dal 1 tsp, followed by broken dry red chillies and aasafoetida.  Fry until the dals turn light brown. Add Cooked rice made from 1 cup rice, followed by 2 to 3 tbsp of Karuvepilai Podi. Check and adjust salt. The yummy and healthy Karuvepilai Rice is ready. Enjoy. Bon Appetit.

 
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Malpua With Gulab Jamun Mix & Paneer

Malpua is a sweet dish close to my heart and I have taste both the Bengali version and the ones made in the north. I like both of them equally. My hands have been itching to try out this recipe that I thought of and scoured the internet to find if such a one exists. There are a hundred recipes of Malpua with Gulab Jamun mix, but what makes this one different is the use of Paneer(cottage cheese) and Wheat flour. Using Paneer makes the Malpuas soft and fluffy on the inside and wheat flour gives it a little crunch on the exterior.

This is the first time I’m trying out this version and I am happy that it turned out well. Sometimes our hunches do work, and this time the hunch was to use paneer with the mix. The Bengali version of Malpua uses Chenna or paneer along with refined flour though.

The sugar syrup here is a very thin one as it is only to keep the Malpuas moist. I have also made an instant Rabri, the recipe of which I am posting, but I am not uploading the pictures as I couldn’t click any, since the Rabri here was made as an afterthought.

I have a Pineapple Rabri recipe here on the blog which you can refer to. This is the authentic way of making Rabri. Whereas what I have made with the Malpua is a shortcut one, which was made as an accompaniment with the Malpua.

While you are on this page please check out my other sweet/dessert recipes like      Apple cake, Carrot Kheer, Unni Appam, Blueberry Cheesecake, Maa Ladoo,          Berry Smoothie Icecream, and more…

Here is the recipe of Malpua from Gulab Jamun Mix-

PREP TIME: 10Mins                                      COOK TIME: 30 Mins

TOTAL TIME: 40Mins                                    COURSE: DESSERT/SWEET

CUISINE:   INDIAN                                        SERVINGS: 4

AUTHOR: Rajni Ram

 

 

 

 

Ingredients:

Gulab Jamun Mix 1 cup

Paneer 100 gm minced

wheat flour 1/2 cup

Sugar 1 tbsp( for batter)

Milk 1 cup (or more if required)

Sugar for syrup 1 cup

Water for sugar syrup 1/2 cup

Elaichi/green cardamom 2 pods

Fennel seeds 2 pinches

Oil for frying

Directions for making the batter:

In a bowl take the Gulab Jamun Mix. Mince the paneer in a blender and add it to the Gulab Jamun mix in the bowl, add the wheat flour followed by the 1 tablespoon sugar. Nicely mix them all together to a dry mixture. Now adding milk little by little whisk to form a pouring consistency batter( like dosa batter or a little thicker). Now add the fennel seeds to the batter and mix. 

 

Directions to make the sugar syrup:

In a pan/ flat vessel take one cup sugar, add 1/2 cup water, and put it on the flame. Stirring continuously so that the sugar dissolves, allow it to boil for 2 to 3 minutes, and put off the flame. String consistency of the syrup is not required in this recipe. Add 2 cardamom pods while boiling the syrup. 

Directions for making the Malpua:

Next, take oil for frying in a flat Karahi or pan preferably and heat. The flame should be medium-high. The oil should not be too hot, nor warm. When you put a little batter, it should sizzle. Now take a scoop of batter in a ladle and pour it into the hot oil. The batter will spread out by itself, like pancakes. Cook on one side and flip it over and cook on the other until both sides are equally golden brown. Remove from oil and drop in the sugar syrup for 10 seconds. Remove and store in a container. If storing for more than a day, let the Malpuas remain in the sugar syrup itself, so that they stay moist. Enjoy the sweet dish. Bon Appetit.

Directions to make instant Rabri ( optional) No pictures for this.

Ingredients:

Milk 1 cup

Sugar 2 tsp

Milk powder 2 tbsp

Directions for Rabri: Take one cup of milk and boil. When it reduces to half, add 2 tsp sugar and 2 tablespoons of milk powder and stir nicely. Within 2 minutes it will reach the desired consistency. Put off the flame and let it cool completely before plating.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. In a bowl add the Gulab Jamun mix, Paneer, wheat flour, sugar, and mix. Now add milk little by little to make a batter of flowing consistency. Add fennel seeds, mix it in, and keep the batter aside.

 

2. To prepare the sugar syrup, add 1/2 cup water to 1 cup sugar and put it on the flame to boil. Keep stirring for the sugar to dissolve and boil for 2 to 3 minutes, not more. Put off flame and cool. Add 2 cardamom pods while boiling.

 

3. In a flat pan/Karahi take oil for deep frying and heat. The flame should be medium-high and the oil should be hot, but not smoking hot. When the batter is poured, it should sizzle.  Now take a scoop full of batter and pour it in the oil. Let it spread by itself. Fry until it turns golden brown on one side and then flip it and fry until golden brown on the other side too.

 

 

4. Now put the fried Malpua into the sugar syrup and remove after a few seconds if serving immediately. If storing for a day, let the Malpuas remain in the syrup so that they remain moist.

 

5. Serve warm with Rabri or just as it is. 

 

NOTES:

1. If the sugar syrup solidifies after some time, add a tablespoon of water and put it on the flame and keep the flame very low. The syrup will loosen. Put off the flame. You can keep repeating this process until all the Malpuas are fried,  if required.

2. A flat pan or Kadai is the perfect one for frying this sweet as in a curved Kadai the batter may turn to a ball and roundish, instead of a flat pancake-like shape.

3. Before pouring the batter, check if the oil is hot, by dropping some batter gently into the oil. If it sizzles immediately, the oil is ready for frying.

 

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.

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Omavalli Rasam/Ajwain Leaves 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. A good Rasam powder makes for a flavourful Rasam, the recipe for the Rasam Powder has been included here.

 

Earlier the Rasam was an everyday feature in most South Indian households along with Sambar or Vatha Kozhambu or Moru Kozhambu and a part of the Main course. Some households follow it to this day, but as the eating patterns of people has changed and is now more global the humble Rasam has taken a back seat or is made on a festival day where there is a feast(Elai Sapadu) or sometimes is also being served as a soup in elite gatherings.
The Omavalli/Ajwain leaves are medical and are believed to cure a common cold and boost immunity. These leaves are also used in making Pakodas and are really flavourful. Other than Rasam and pakodas the Ajwain leaves are also used to make a raita. This Omavalli rasam can be relished with hot rice and ghee or can just be sipped as a soup.
I have different varieties of Rasam in my repertoire like Pineapple rasam, Vetrilai Rasam/Betel leaves Rasam, Murungakkai/drumstick Rasam. Please check out the recipes of these Rasams while you are here.
Here is the recipe for Omavalli/Ajwain leaves Rasam. I have not given a stepwise picture for this recipe as I have included a video with important steps for guidance.
 PREP TIME: 10 Mins                                         COOK TIME: 20 Mins
TOTAL TIME: 30 Mins                                        COURSE:  MAIN / APPETISER
CUISINE: SOUTH INDIAN                                 SERVINGS: 4
                                                                            AUTHOR: Rajni Ram
 

 

 

 

Ingredients:
Omavalli/Ajwain leaves 5 big ones (2 small ones chopped fine)
Tomatoes 2 large
Green chilli 1
Tuvar dal/ Yellow lentils 1/4 cup cooked in a pressure cooker
Rasam powder 3 tsp
Lemon 1/2
Coriander leaves finely chopped
Asafoetida 1 tsp (split 1/2 while boiling and 1/2 for tempering)
Turmeric powder 1 tsp
Salt as per taste
Mustard seeds 1/2 tsp
Roasted Pepper & Cumin powder 1 tsp( dry roast in the ratio 2:1 and grind coarse)
 
Directions: Grind the Omavalli/Ajwain leaves, tomatoes, and green chilli to a puree. Pour this puree into a 1-liter vessel and add 2 cups water. Put the vessel over the flame and add the Rasam powder, Salt, turmeric powder, and asafoetida and bring it to a boil. Keep boiling until the rawness of the tomatoes and the powders is gone. Now add a few chopped Omavalli leaves and continue to boil for 30 seconds. Add the dal water along with the mashed dal to the boiling puree. Add another 2 cups plain water and continue boiling until the rasam froths up and rises to the brim of the vessel. This should be done on low flame. When the rasam froths and rises, switch off the flame and add the juice of half a lemon. Now in a small tadka Kadai/pan take ghee/oil for tempering and heat. Add mustard seeds, as they crackle, add some Ajwain/Omam seeds, followed by asafoetida, cumin-pepper powder, and a few chopped Omavalli. Fry the tempering for 10 seconds. Put off the flame. Add curry leaves to the tadka/tempering. Now pour this tempering into the rasam, serve hot with rice and ghee or sip as soup.
Directions for making the Omavalli Rasam video here????
 
 

 

 

NOTES:
1. More Omavalli leaves can be used for an intense flavour.
2. I have also used the seeds while tempering, as it gives a nice aroma and flavouring to the dish.
3. I usually don’t use tamarind for variety Rasam recipes like Vetrilai Rasam, Pineapple Rasam, Murungakkai Rasam and Omavalli Rasam, as I feel the acidity of the tamarind will suppress the flavours of these vegetables and herbs. So lime juice is a subtler option for the tanginess. But if one prefers tamarind to lemon, go ahead, but since I have not used tamarind anytime for these recipes, I’m not sure about the taste.

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.

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Drumstick Rasam/Murungakkai 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. 

 

Earlier the Rasam was an everyday feature in most South Indian households along with Sambar or Vatha Kozhambu or Moru Kozhambu and a part of the Main course. Some households follow it to this day, but as the eating patterns of people has changed and is now more global the humble Rasam has taken a back seat or is made on a festival day where there is a feast(Elai Sapadu) or sometimes is also being served as a soup in elite gatherings.
Drumstick Rasam is a very flavourful Rasam, as Drumsticks by themselves have a wonderful fragrance and flavour.
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.
There are many different types of Rasam Like the Pepper Rasam, Tomato Rasam, Lemon Rasam, Garlic Rasam, Neem Flower (Vepampoo) Rasam, Drumstick Rasam, Pineapple Rasam and the Vetrilai(Betel leaf) Rasam. I have already posted the recipe of pineapple Rasam and slowly over a period of time plan to cover all the Rasam varieties mentioned here. I have also given the recipe to a perfect Rasam Powder here. It yields an aromatic and flavourful Rasam.
 
Here is the recipe of Drumstick/Murungakkai Rasam for you-
 
PREP TIME: 10 Mins                                         COOK TIME: 20 Mins
TOTAL TIME: 30 Mins                                        COURSE:  MAIN / APPETISER
CUISINE: SOUTH INDIAN                                 SERVINGS: 4
                                                                            AUTHOR: Rajni Ram
 

 

 

Ingredients:
Drumsticks 3 big fleshy ones chopped to 3-inch pieces (refer note 1)
Tomatoes 2  large (note 3)
Tuvar dal/ Yellow lentils 1/4 cup cooked in a pressure cooker
Rasam powder 3 tsp
Lemon 1
Coriander leaves finely chopped
Asafoetida 1 tsp (split 1/2 while boiling and 1/2 for tempering)
Turmeric powder 1 tsp
Salt as per taste
Roasted Pepper & Cumin powder 1 tsp( dry roast in the ratio 2:1 and grind coarse)
 
Directions:
Put the dal in a vessel and cook it in the pressure cooker. I used pot in pot method, you can use whichever is convenient. The dal should have cooked well. Now cut the Drumsticks, put them in a vessel and boil. Cook until the flesh inside turns tender(approx 10 minutes). Reserve the water in which the drumsticks cooked. Cool the cooked drumsticks and scrape out the fleshy part with a spoon(refer picture). Don’t discard the seeds unless they are very hard. Keep aside. Now grind 2 tomatoes to a puree and pour it in a 1-litre vessel. Add 2 cups water, followed by 3 tsp Rasam Powder, adequate salt, turmeric powder and asafoetida and bring to a boil. Continue to boil until the rawness of the powders is gone. Now mash the cooked dal nicely and pour it into the boiling mixture along with any water the dal may have retained. Cook for two minutes and now its time to add the water reserved after cooking the drumsticks. After pouring the drumstick broth if you find the Rasam(soupy), dilute by adding 1 to 1.5 cups of hot water and continue to boil the Rasam for another 2 minutes, now add the drumstick scrappings(seeds and all) and continue to boil until the Rasam froths up and rises in the vessel and comes to the brim. Switch off the flame and squeeze a lemon into it. Now take 2 tsp ghee in a small tempering Kadai and heat. Add mustard seeds, as they crackle add the Asafoetida powder, roasted pepper-cumin powder and put off the stove. Now add the curry leaves to the ghee, and pour the tempering into the Rasam. Garnish with finely chopped coriander leaves. The healthy, flavourful and fragrant Drumstick rasam is ready. Enjoy and Bon Appetit.
 
Serving suggestions: Just as a soup, with hot rice and ghee, with Oats porridge(try this it tastes yummy). 
Sometimes I also pour it on my chapatis while hot.????
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Cook the dal and keep ready. Cut the Drumsticks into 3-inch pieces and cook them in water with a little salt. Cool them scrape out the flesh with a spoon and reserve the water in which they cooked.
2. Pour the puree of 2 tomatoes into a 1-litre vessel and add 2 cups water, followed by 3 tsp Rasam powder, adequate salt, turmeric powder, asafoetida and bring to a boil.
3. Now add the cooked and mashed dal along with the water to the boiling mixture and continue to cook until the rawness of the powders is gone(approx. 5minutes).
4. Now add the Drumstick broth(water in which the drumsticks cooked) to the mixture and if the consistency is too dense add 1 to 1.5 cups of hot water and bring to a boil.
5. Now add the drumstick scrapings to the boiling rasam and continue to boil until the rasam froths up and rises to the brim. Put off the flame and squeeze a lemon into it, or add 3 tsp lemon juice to it.
6. In a tempering Kadai heat 2 tsp of ghee. when it heats up, put the mustard seeds into it, as they crackle add the asafoetida and the roasted cumin-pepper powder. Put off the flame and then add the curry leaves. Drop this tempering into the Rasam and serve hot with hot rice and ghee or follow any of the serving suggestions given above.
 

 

NOTES:
1. Picking the Drumsticks well is critical, pick thick but tender ones. After cooking the seeds also can be used, don’t discard them as they have the most flavour.
2. I have used the Country variety of tomatoes(Naatu Thakkali) instead of the Hybrid ones as they give the rasam some tang when not using tamarind.
3. If you serve Rasam with something unusual do let us, know..we love learning and trying new combinations.

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.

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Creamy Palak In Coconut Milk

This recipe is really worth a try. It is different from the Palak recipes that we usually come across. As the name suggests the Palak/Spinach had been cooked in coconut milk. Surprised? Well, the flavor of the coconut is very subtle and does not overpower the palak at all. The coconut milk gives a creamy texture to the dish. This dish goes well with rotis, paratha, and rice. It is a simple and healthy recipe with loads of flavour. This is an excellent way to add palak to your diet, as  Palak/spinach is rich in iron and fibre. This recipe is adapted from a similar recipe I spotted on @ budgetbytes.com. I have also added a small video for this recipe for easy reference.

When I made this dish I had only 1 bunch of Spinach and then when I tasted the dish I regretted making it with just a bunch as it tasted so good, that we all craved for more. So made it again within a week’s time. If you feel this dish might be very bland because of the coconut milk, let me assure you that on the contrary, it holds on to how much ever spice you put. So one could increase or decrease the spice as per their preference.

While you are here please view my other recipes like Palak Paneer, Coriander rice, Kothimbir vadi, Drumstick curry, Mixed vegetable curry and more.

Here is the recipe of Creamy Palak in Coconut milk for you-

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins
TOTAL TIME: 30 Mins                                    COURSE:  MAIN
CUISINE: NORTH INDIAN                             SERVINGS: 4
AUTHOR: Rajni Ram

Ingredients: 

Palak/Spinach 1 bunch

Coconut milk 1 pouch (200 ml)

Onion 1 large finely chopped 

1 Tomato large finely chopped 

Garlic 5 cloves finely chopped

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Salt as required

Red chilli powder 1 tsp( add more for more spice)

Coriander powder 1 tsp

Fennel powder 1 tsp

Garam Masala powder 1/2 tsp

Directions:

Chop the Palak finely and wash. Drain all the water and put the Palak in a pan. Pour 200 ml coconut milk to the palak and switch on the flame. Keep stirring and cooking the Palak. While cooking keep mashing the Spinach with the back of a ladle from time to time. Cook on low flame until most of the coconut milk is evaporated and the mixture resembles a mash. Transfer to another plate/ vessel. Now in another pan/ kadai heat some oil. Add the cumin seeds and as they splutter add the chopped garlic and saute for 30 seconds or until nicely brown. Now add the turmeric powder followed by chopped onion and saute until the onions start turning brown. Now add the chopped tomatoes and saute for a minute. Now add the salt and cook until the tomatoes start turning mushy. Keep mashing the tomatoes as you stir them. Add the chilli powder followed by coriander powder and fennel powder and stir. Now add the cooked Palak and mix well. Cook for a minute or 2 on low flame, add the garam masala and put off the flame. The Creamy Palak in Coconut Milk is ready to serve.

Serving Suggestions: Rotis, Parathas, Rice and also works as a dip for bread. To use as a dip  just blitz in a blender for a single spin after cooking.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop the Palak, wash and drain all the water.

2. Put the Palak into a pan and add the coconut milk and put it on the flame. Add salt.

 

3. Cook on low flame until most of the coconut milk gets evaporated. Keep mashing the Palak with the back of a ladle while cooking. The mixture should resemble a mash when cooked. Transfer to a plate or vessel.

 

4. Now in a karahi or pan heat some oil and add the cumin seeds. As they splutter add the chopped garlic and saute for 30 seconds.

 

 

5. Now add the turmeric powder followed by chopped onions and saute until the onions start turning brown.

 

6. Now add the tomatoes and saute for a minute.  Add the salt and continue to cook for a minute. Keep mashing the tomatoes as you cook. Now add the red chilli powder, followed by coriander powder and fennel powder and cook until the tomatoes turn mushy and the mixture looks like a paste.

 

7. Now add the Palak cooked in coconut milk and mix nicely. Lower the flame and let it cook for a minute. Finally, add the garam masala powder and switch off the flame. The Creamy Palak curry is ready to serve.

 

 

NOTES:

1. I have used only 1 carton of coconut milk and hence the flavour of coconut was mild. For a more intense flavour add more coconut milk. You can use up to 250 ml for a bunch of spinach.

2. As mentioned in serving suggestions this recipe works well as a sauce or dip for bread. Just blitz the curry through a blender after cooking it to use as a sauce.

 

SHORT VIDEO OF RECIPE HERE????

 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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.
 

 

Unni Appam/Nei Appam/Sweet Appam

This Appam recipe is the Kerala style Appam, made with soaked raw Rice, Jaggery, Banana and Cardamom. It is one of the most simple recipes and is also one of the main offerings in festivals like Janmashtami, and Ganesh Chaturthi. In our house, it is also an instant snack that my mother would make in a jiffy apart from the soak time. Usually, an Appam mould/ Appa karai is required for this, but some also make it by directly pouring a ladle of batter into the oil and deep-frying. If fried without a mould the shape is flat like that of a Pancake, whereas the one made in a mould is round. It is best made with ghee, though oil too can be substituted for ghee.

Grinding the batter to the right consistency is a critical step, as too dilute a batter will affect the moulding of the appam and the batter may just scatter away in the oil. Therefore I have mentioned the right way to grind the batter in the recipe. Once the batter is ground we are just five minutes away from yummy tasting Nei Appams.

While you are here look at my other Sweet dish recipes like Sugiyan, Vella Aval, Akkaravadisal, Chakkara Pongal, Maa Ladoo, Carrot Kheer, Pineapple Rabri and more.

Here is the recipe of Sweet Appam/ Unni Appam for you– 

PREP TIME: 10Mins+ 1 hr(soak)                        COOK TIME: 30Mins
TOTAL TIME: 40Mins                                          COURSE: DESSERT/SWEET
CUISINE: SOUTH  INDIAN                                 SERVINGS:15 pcs
AUTHOR: Rajni Ram

 

Ingredients:

Raw Rice 1 cup  soaked for 1-hour minimum ( 1 cup equals 200 gm) ( refer note1)

Jaggery 1 cup powdered/shredded

Banana 1/2 to 3/4 th of 1 large 

Cardamom powder 1/2 tsp

Coconut grated or cut to small pieces 2 Tbsp

Directions:

Soak the Rice for a minimum of 1 hour and up to a maximum of 1.5 hours. After soaking, drain all water and out the rice into a blender. Grind it first to a Rava/Sooji like texture without adding water, now add little water and grind to a smooth paste. Take care not to add too much water, as adding jaggery will liquify it further. So try to use only 1/4 cup water to get a smooth texture. Now add the Jaggery and grind again. Add coconut grating and blitz. Mash the bananas with your fingers and add them to the batter and bring again to a smooth batter. Transfer to a vessel and add the cardamom powder. The Appam batter is now ready.

Now put the Appam mould/Appam Chetty or Appa Karal on flame and heat it well.  Spoon in the ghee into the moulds liberally. Let the ghee heat up, now spoon the batter into the moulds and fry on one side until golden brown, using a kambi/skewer or a fork, to loosen the edges of the Appam and flip it to the other side and fry until golden brown. To check for doneness, pierce the appam with the skewer/toothpick or fork in the center, if it comes out clean, remove appams from the mould. The delicious Unni appam/ Sweet Paniyarams/ Nei Appams are ready. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Soak rice for 1 hour. It can be soaked up to a maximum of 1.5 hours.

 

2. After an hour drain all the water and put the rice ina blender and grind it without any water at first to a Rava/Sooji like texture.

 

3. Now add water little by little and grind it to a smooth paste. Water should be used minimally. I used around 1/4 cup water to grind. Check cup measurement given above.

 

4. Now add the jaggery again and grind to a smooth paste, add the coconut gratings and blitz again.

 

5. Now mash 3/4 of a Banana with your fingers and add it to the paste, grind once again to a smooth batter. The consistency should be that of dosa batter. Transfer it to a vessel and add the cardamom powder. The appam batter is ready. Have added a mini video to show the consistency of the batter.

 

6. Put an Appam Chetty on the flame. Spoon in the ghee and heat it. Now spoon in the batter into the moulds and fry on now side until a golden brown. Using a skewer or fork loosen the edges of the appam and gently flip it to the other side and fry again to a golden colour. Repeat for all batter. The Sweet Appams are now ready. 

 

NOTES:

1. Any raw rice variety can be used other than Basmathi as the Basmathi rice does not have a lot of starch content that is required for binding. The appams turn out rubbery with it.

2. While grinding if you end up with a runny batter accidentally, then add rice flour a tablespoon at a time until you achieve the right consistency.

3. If the batter splits or breaks apart in the ghee either your batter is runny or too much jaggery has been added. So modify accordingly and fry.

4. It is ideal to fry these appams in ghee/clarified butter as it tastes best. But oil also can be used.

5. Banana varieties that are sweet can be used. Avoid the slight sour ones like Poovan. 

6. Always start with frying a single Appam first so that if something needs to be adjusted it can be done and then the rest can be fried.

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.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchen has a new post we will mail the recipe to you.

 

 

 

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)-

PREP TIME: 5Mins                                      COOK TIME: 1 hr
TOTAL TIME: 1 hr 05Mins                            COURSE: DESSERT
CUISINE: SOUTH  INDIAN                          SERVINGS: 4

 

AUTHOR: Rajni Ram

 

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–

PREP TIME: 15Mins                                       COOK TIME: 45 Mins

TOTAL TIME: 60Mins                                     COURSE: SNACK

CUISINE: NORTH INDIAN                            SERVINGS: 40 pcs
AUTHOR: Rajni Ram

 

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.     

          

 

 

 

 

 

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. 

Usually, the rice is soaked, the water drained, dried on a cloth, and then ground to a flour. Nowadays since most of us are busy both at home and work, I have used store-bought rice flour for this recipe, as it saves time. The most important step in this recipe is the proportion of rice flour and Urad dal flour, which I  have shared below in the recipe. Regarding the use of Butter and its substitutes please refer to the notes.

 

In this recipe, Rice flour, Urad dal flour, butter, and spices are combined to form a dough, which is flattened and deep-fried in oil.

To give this recipe my twist I have added another ingredient- a little Pottukadalai/Chutney chana(fried gram)flour. This makes the Thattai crunchy. Grated or sliced coconut can be added, but in this recipe, I have not used them. 
 
While you are here please have a look at my other recipes like 
Vella Aval/Sweet Poha, Atte ka sheera, Sugiyan, Chakkara Pongal, Carrot Kheer,
Akkaravadisal and more…
 
Here is the recipe of Thattai/Nippatu for you–
 
PREP TIME: 15Mins                                       COOK TIME: 45 Mins

TOTAL TIME: 60Mins                                     COURSE: SNACK

CUISINE: SOUTH  INDIAN                            SERVINGS: 20 pcs

AUTHOR: Rajni Ram

 

 
 
 
Ingredients
 
Rice flour 1 cup (1 cup=200 gm)                  
Urad dal flour 1 tbsp 
Fried gram flour(Porikadalai/Pottukadalai/chutney chana) 1 tbsp
Butter 1 tbsp 0r 10 gm
Salt as per taste
Red chilli powder 1 tsp( add more for more spice)
Coarsely broken peanuts 1 tbsp
fried gram dal(Pottukadalai) 1 tbsp
Curry leaves around 10 finely chopped
Asafoetida 1/2 tsp
White sesame 1 tsp  
Water as required  
Oil for frying
 
Directions:
For Urad dal flour–Take a handful of urad dal and dry roast them in a Kadai until light brown and you get a nice aroma. Cool them and grind them to a fine powder and also pass it through a sieve, discard the residue.
 
For fried Gram flour/Pottukadalai flour- Put a handful in a blender and grind them to a fine powder. Pass it through a sieve and discard residue if any.
 
 Now in a dish take the rice flour and add the urad dal flour and fried gram flour. Add the butter, salt, chilli powder, asafoetida, coarsely broken peanuts, fried gram, curry leaves, white Sesame, and mix nicely. The flours, spice powders, and butter should combine well. Now add water little by little to make a stiff dough. 
Now in a Karahi take oil for deep frying and heat. While the oil heats up start shaping the Thattai. Take a plastic sheet or Aluminium foil and grease it with oil well. Grease your palms also with oil. Now pinch a small amount of dough(little bigger than lemon) and place it on the plastic/aluminum sheet and using your fingers flatten the ball to a thin circle. Take a fork or toothpick and prick holes all over the dough. Check if the oil is hot enough. To test take a small piece of dough and put it in the oil. If it sizzles and rises immediately then the oil is ready for frying. Now gently lift the foil in your left hand and ease the flattened dough into your right hand by reversing the foil and gently peeling it away. Now gently drop the flattened dough into the oil and fry flipping both sides. Keep flipping and frying until all bubbles in the oil subside and the Thattai is golden in colour. The Spicy and crunchy Thattai is ready to munch as it is or serve as a tea time snack or to offer guests during festivals. Enjoy. Bon Appetit.
 
STEPWISE RECIPE FOLLOWS:
 
1. Assemble all ingredients. Follow the method given above for Urad dal flour and fried gram/Porikadalai flour. Coarsely pulse the peanuts too.

2. In a dish take the rice flour, Urad dal flour, fried gram flour, butter, and all other ingredients excluding water and combine nicely.

 

3. Now add water little by little and form a stiff dough. Take oil ina Karahi to deep fry and heat. heat should be medium-high. 

 

4. To form the Thattai, take a plastic sheet or aluminium foil and grease it with oil. Grease your palms also with oil. Pinch a small portion of dough, form a ball, and place it on the sheet. Flatten it with your fingers to form a thin circle. Take a fork and prick all over the Thattai.

 

 
5. To check if the oil is hot enough drop a small bit of dough in the oil if it rises immediately then the oil is ready for frying. Using your left hand lift the foil and reverse it on your right palm and gently peel away the foil in a backward motion.
Now gently release the flattened dough into the oil and fry flipping both sides, until all the bubbles in the oil subside and the Thattai is a golden colour. Repeat this process for all the dough and store the Thattai/ Nippatu/Chekkalu in an airtight container. 
    

 

 

 
NOTES:
1. Butter is one ingredient that gives the Thattai its crunch and also it’s colour. So do not exclude it.  Some recipes suggest using Ghee or hot oil in the dough. I recommend sticking to butter as ghee and hot oil turn the Thattai hard and also the colour turns too brown.
2. Any butter unsalted or salted is fine.
3. Using Pottukadalai/ fried gram powder gives a nice taste and crunch. If you don’t have it handy, carryon with other ingredients. The Thattai will still turn out fine.
4. Using white sesame also gives a nice taste to the recipe. If you have it handy add some for sure 
5. Coconut gratings or small bits of coconut are also added, but this time I have not added them. 
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you.
 
If you want the recipes emailed to you leave your id in the homepage near the????
icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.
 
 
 
 
 
 
 
 
 

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.

 Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift.
Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don’t enjoy it dry. So what I prefer doing is putting it in a jaggery syrup and stirring it dry, with a dash of ghee, cardamom powder and coconut scrapings it tastes just like Sweet Pongal, but it is dry in texture.

 

 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 Sweet Pohe makes for a good and healthy recipe for kids too.
While you are here please visit my other Indian sweet recipes such as 
Atte ka Sheera, Sugiyan, Carrot Kheer, and Pineapple Rabri and more…
 
 
This Janmashtami or Ganesh Chaturthi try out this recipe of Sweet Poha or Vella Aval.
 
PREP TIME: 10Mins                                      COOK TIME: 15 Mins
TOTAL TIME: 25Mins                                    COURSE: DESSERT/SWEET
CUISINE: SOUTH  INDIAN                           SERVINGS: 4
AUTHOR: Rajni Ram
 
 
 

 

 
Ingredients:
Poha/Aval( Thin ) 1 cup
Jaggery 1 cup
Coconut gratings 1 tbsp
Ghee 1tbsp
Cardamom powder 1/2 tsp
Cashewnuts around 5 broken to bits
Raisins around 8
 
 
Directions:
Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Let the Poha rest for 10 minutes.
In a thick bottomed vessel put in the jaggery and 1/4 cup water and place it on the flame. Stirring continuously dissolve the jaggery. The syrup should boil for about 2 minutes. Now strain this syrup into a Kadai or thick bottomed pan and add a teaspoon of sugar and add the washed Poha. Turn on the flame and mix the jaggery and Poha well, such that the jaggery syrup has evenly coated the poha. Cook on low flame until all the moisture is absorbed. Now add the cardamom powder and put off the flame. In a small tadka, Kadai heat the ghee and fry the nuts and raisins and drop them into the Sweet Poha and give it a stir. The Sweet Poha/Vella Aval is ready to offer as Prasad or to your guests. This can be made ahead and warmed just before you serve. Enjoy.
 
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Powder the jaggery and cardamom and keep ready. Break the Cashewnuts to bits.
2. Sieve, wash the Poha twice drain the water and let it rest for 10 minutes.

 

3. Now in a thick bottomed vessel put in the jaggery, add 1/4 cup water and switch on the flame. Stirring continuously dissolve the jaggery. The syrup should cook for 2 minutes on low flame. 

 

4. Now strain this syrup into the Kadai or pan in which you are going to make the Poha. Add a teaspoon of sugar. Add the washed and soaked Poha to the syrup in the Kadai, and switch on the flame. Start stirring and cooking this mixture until the jaggery syrup coats the poha well. Continue to stir until the moisture dries up and the Poha is almost dry. Add the cardamom powder and switch off the flame.

 

5. In a small tadka, Kadai dry roast the grated coconut gratings until light brown. One has to stir continuously as the coconut will burn if left unattended. Add the roasted coconut to the Sweet Poha and mix well.

 

6. Now in the same Kadai, the coconut was roasted, add the ghee and fry the nuts and raisins. Put this into the Sweet Poha. The dish is now ready to offer for Puja or to serve guests.
 

 

 
NOTES:
 
1. If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then rest it for 10 minutes.
2. Sometimes this recipe I also made by soaking the poha in jaggery water, but I personally do not recommend this as the dish does not last long. The jaggery water is not cooked like unlike the recipe above, so the chances are the Poha will give out a fermented smell in a short time.
3. Since in this recipe, I have boiled the jaggery and made a syrup the Poha can be made ahead, if you have made extra, it can be put in the refrigerator and warmed up the next day. So this method stays good longer.
4. Adding a teaspoon or two of sugar accentuates the taste of jaggery. I always follow this in my jaggery based recipes.
5. More grated coconut can be added if you like the flavour.
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you.
 
If you want the recipes emailed to you leave your id in the homepage near the????
icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.
 
 

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.

Mushrooms by nature are a little bland so making this dish with a little gravy gives some texture and flavour to the dish. Even though the Mushrooms are bland they blend really well in Indian gravies and spices. Especially in this recipe of Mushroom Do Pyaza, you will see how surprisingly yummy they can be.
This recipe gets its name “Do Pyaza” from a cooking technique that requires adding Onion in two different stages.
While you are here please check out my other recipes like Mixed Vegetable Curry,
Kadai Paneer, Stuffed Mushroom Tikka, Arbi Masala, Matar Paneer
Lauki Kaddu Ke kofte Chakki ki Shak, Kathrikai Masala Kuzhambu, Kadai Paneer Gravy, Miloni Baby Corn and Bell Peppers, and more.
         PREP TIME: 15                                              COOK TIME: 15 Mins
      TOTAL TIME: 30 Mins                                     COURSE:  MAIN
     CUISINE: NORTH INDIAN                                SERVINGS: 6
     AUTHOR: Rajni Ram
Ingredients:
Mushrooms 200 gm chopped in 4 lengthwise
Capsicum 1 medium chopped
Onion 2 medium chopped into petals
Besan/gram flour 2 tbsp
Tomato puree 1/2 cup
Cream 2 tsp
Curd 1/2 cup
Cumin seeds 1 tsp
Coriander powder 2 tsp
fennel powder 1 tsp
Red chilli powder 1 tsp (1/2 tsp if sensitive to spice)
salt as required
turmeric powder 1/2 tsp
Directions:
Dry roast the gram flour until light brown and a nice aroma emanates. Cool the roasted flour. Now in the blender put in half the amount of chopped onions and the roasted gram flour and blend to a smooth paste. Now add the tomato puree to this onion- gram flour paste and blend again. Add the curd to the paste and blend it again. So now you will have a smooth puree of onion, roasted gram flour, tomato puree, and curd. Keep this aside and heat oil in a Karahi. When the oil is hot drop in the onion petals and saute them until light brown. Now add the Capsicum cubes and continue to saute for 1 to 2 minutes until a light brown tint appears. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).  Remember to saute all these vegetables over a high flame or else they will start releasing moisture. Transfer the sauteed vegetables to a separate plate/vessel. Now in the same Kadai pour some more oil and heat it. Put in the cumin seeds and as they splutter add in the puree from the blender jar and stir continuously for a minute so that it doesn’t stick to the pan/karahi. Now add the coriander powder, followed by red chilli powder and turmeric powder and salt, and stir nicely. Let it cook for 2 minutes on medium flame. Now add the sauteed vegetables to the sauce and cook for 2 minutes. Add the cream and stir constantly for 30 seconds so that it doesn’t split. Now put off the flame and add Garam Masala powder if you prefer. Garnish with chopped coriander leaves and its ready to relish. Happy cooking, Enjoy, and Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all the ingredients. Chop the mushrooms in 4, Chop the opinion into petals, and the capsicum to cubes. Dry roast the gram flour, puree the tomatoes.
In addition to the above vegetables, Red Bell peppers/ capsicum and green peas can also be added. However, these are optional and hence have not been mentioned in ingredients.

 

 

2. In a blender put in half the amount of chopped onions and the roasted gram flour and blend to a paste. Add the tomato puree and blend again. Now add the cuts and blend once again. You should have a smooth puree of all the above ingredients now. Set it aside.

 

3. In a pan/Karahi heat, some oil and saute the onion for 1 minute or until it gets a light brown colour, on high flame. Add the Capsicum and continue to saute until they get a light brown tint on them. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).

 

Sauteed vegetables

4. In the same Pan/karahi Take some more oil and heat. Add the cumin seeds and when they splutter pour the prepared paste into it and stir continuously for a minute.

 

 

5. Add the salt, coriander powder, fennel powder, red chilli powder, and turmeric powder, stir and cook for 2 minutes on medium flame. Add little water if the sauce is too thick. Now add the sauteed vegetables and cook for another 2 minutes. If adding green peas, cook them and add at this stage.

 

 

6. Finally, add the cream and stir nicely and put off the flame. Add garam masala powder. Garnish with coriander leaves and the Mushroom Do Pyaza is ready to serve.

 

 

NOTES:
1. Always saute vegetables such as onions, capsicum, mushroom, etc on high flame or they release a lot of moisture. Mushrooms should be added at the end as they don’t withstand too much heat and become limp quickly.
2. You can add more cream if you prefer.
3. You can add or skip Garam masala powder if you prefer.
This is my meal with Mushroom Do Pyaza. I served it with Warqi Parathas and Mango Chundo.
 

 

 
 
  If you tried this recipe and liked it please comment below. I would love to hear from you.
In case you wish to receive recipes as an email, please leave your id on the homepage near the mail icon. Whenever Rajjo’s Kitchen has a new post the recipe will be mailed to you.

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.

As I  had mentioned that the poornam (filling) is made with Moong dal too, but I personally feel the chana dal filling is tastier. Some also use whole moong(payaru) to make the filling.
 I use this filling of Sugiyan to make Puran Poli(Boli/Bobbatlu/Hoolige) also. So what I usually do is make them both simultaneously. I use wheat flour majorly with a hint of maida to make Puran Poli, the Sugiyan is had the same day as it doesn’t taste fresh or hold good the next day, it is like an instant snack, whereas Puran Poli can be consumed with 2-3 days if stored properly.
One needs to grind the batter carefully and the rest of the recipe is quite easy. In this recipe, I will also show you an easy way to make the filling.
While you are here check out my other dessert recipes like Pineapple Rabdi,
 Carrot Kheer, Chakkara Pongal, Atte Ka Sheera, Akkara vadisal, and more.
 
Here is the recipe of Sugiyan for you–
 PREP TIME: 20 Mins(1 hr soak)                         COOK TIME: 40 Mins
TOTAL TIME: 60 Mins                                          COURSE:  SNACK
CUISINE: SOUTH INDIAN                                   SERVINGS: 6
                                                                              AUTHOR: Rajni Ram

 

Ingredients:
Urad dal 1 cup soaked for 1-hour 
Chana dal 1 cup roasted to light brown
Turmeric powder 1/2 tsp
Rice flour 2 tbsp
Jaggery 1 cup powdered
Coconut grated 1/2 cup
Cardamom powder 1 tsp
Oil for frying
Directions: for the filling:
 Dry roast the Chana dal to a light brown, you will get a nice aroma of the dal. Switch off the flame, remove and cook in a pressure cooker with 1/2 tsp turmeric powder and adequate water for 2-3 whistles(not more), as we want the dal to be rightly cooked, not mushy. Once the dal is cooked and the pressure in the cooker has subsided, remove the dal and put it in a strainer for all the water to drain off for about 5 minutes. Now put the dal into the dry grinding unit of the processor and blitz. Open stir the contents well and blitz again to a fine powder. After grinding it will resemble wet sand. Now in a Karahi put in the jaggery and the ground dal, followed by grated coconut( add no water) and keep stirring, in low flame. The jaggery will start melting and within 5 minutes of stirring the filling will become well combined. Even if it seems a little dry, don’t be tempted to add water. The jaggery will be enough to bind it. Add the Cardamom powder and keep stirring and when it forms a lump, put off the flame and let it cool. Once the filling has cooled, make small balls of them and keep aside.   
 
Directions for the outer crust:
 
Soak the Urad dal for 1 hour and grind. Don’t allow it to soak for a long time, as then it soaks up a lot of oil while frying. The dal has to be ground to a smooth and thick batter, with water as required. The batter should stick to the filling and not roll off it, that should be the consistency. A runny or flowy batter will not stick to the filling. After grinding transfer to a dish, add 2 tablespoons of rice flour and 1/2 tsp salt. Now add little water if required as the rice flour would have absorbed all moisture from the urad dal paste. 
 
Directions to make Sugiyan:
Heat oil for frying to medium-high. Now take one ball at a time, roll it in the batter, or smear the batter all over the filling, it should be a thick coating or it will split in the oil and, drop them gently into the oil. Fry 4-5 of them at a time. Remove when golden brown in colour. Drain them on an absorbent paper. Repeat for the entire lot of filling. The delicious Sugiyan is ready. Serve with tea or make it as Prasad(offering) for Puja and enjoy it. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the dal for an hour. Dry roast the Chana dal and pressure cook for 2 -3 whistles and no more.

 

2. For the Outer crust(cover)- Grind the soaked Urad dal by adding little water to a smooth but thick paste(idli batter consistency or a little thicker also is fine). Stir in 1.5 to 2 tablespoons of rice flour. If the batter gets too thick, add a little amount of water to get it back to the right consistency, given above. ( I forgot to take a picture of adding Rice flour, so please keep in mind and ad it).

 

3. For filling- Dry roast the Chana dal until light brown in colour, you will get a nice sweet aroma when you are getting to that stage. Pour required water and add turmeric powder and pressure cook it for 2-3 whistles, and not more. Once the pressure reduces, take the dal and drain it completely of all the water and allow it to cool for 5 minutes.

 

4. Now put the warm Dal into the dry grinding jar and blend to a powdery texture, without any water. Give it a mix and spin again, the mixture should be fine and should resemble wet sand.

 

5. Put this ground Dal mixture in a Kadai and add the jaggery and grated coconut to it. Switch on the flame on low and start stirring this mixture. Do not add any water, the jaggery will start melting in the heat and help in combining. Add the cardamom and keep stirring until the mixture comes together and forms a lump. Put off the flame and cool the mixture.

 

6. To make the Sugiyan-  Heat oil in a karahi for frying. Heat should be medium-high. Now make lemon sized(or a little bigger too is ok) balls of the filling and keep it aside. Check if the oil is hot by dropping little of the batter into it. If it sizzles and rises immediately, it is ready for frying.

 

7. Now take the Urad dal – Rice flour batter and dunk each ball into it gently, use your hands to smear the batter on the filling if required ad cover the ball. Gently drop it into the oil and fry to a golden brown colour. 4-5 Sugiyans can be fried at a time. Drain them on absorbent paper. Repeat for the entire filling and enjoy them hot.

 

NOTE:
1. I recommend not soaking the Urad dal for more than an hour as it soaks in lot of oil while frying.
2. The jaggery can be reduced to 3/4 cup depending on how sweet it is.
3. I forgot to take a picture of adding the rice flour, so don’t forget to add it if following only the pictures.
If you tried this recipe and liked it please comment/ tag Rajjo’s kitchen on Facebook and Instagram and please follow us on my blog https://rajnirams.blogspot.com/
If you wish to receive the recipes as an email please leave your id on the homepage near the mail icon. Whenever Rajjo’s Kitchen has a new post it will be mailed to you.

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.

This recipe is very simple, flavourful( this word is used many times across this blog if you notice, as I believe the flavour is a very important entity to any food.) and healthy. This snack has a strong resemblance to Gujarath’s Muthias( will blog this soon).
Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney and garlic chutney and makes for a great tea time snack. Made to bite-size pieces can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I’m happy I did. Everyone at home was pleased by this dish????.
While you are here please view other recipes by Rajjos kitchen like
Semolina Cheese balls, Dahi Pohe, Stuffed Kuzhi Paniyarams,
Moong dal Kachoris, and more…
here is the recipe of Kothimbir Vadi for you–
PREP TIME: 15 Mins                                            COOK TIME: 25 Mins
TOTAL TIME: 40 Mins                                          COURSE:  SNACK
CUISINE: MAHARASHTRIAN                             SERVINGS: 4
                                                                              AUTHOR: Rajni Ram

 

Ingredients:
Fresh Coriander finely chopped 2 cups
Besan/Gram flour 1 cup
Green chillies 2-3
Ginger 1 inch piece
Garlic(optional)
Salt as per taste
Turmeric powder 1/2 tsp
Red Chilli powder 1 tsp( or as per taste)
Jaggery 1 tsp
Tamarind pulp 1 tsp
Curd 1/2 cup
Water as required
cooking soda 1/2 tsp
Mustard seeds 1 tsp
Jeera/cumin seeds 1tsp
Asafoetida 1 tsp
Grated coconut 1 tbsp
sesame seeds(white) 1 tsp
Directions:
Get the steamer/ pressure cooker ready for steaming. By the time the batter gets ready, the water would have heated and the batter can be steamed immediately, after mixing.
Make a coarse paste of green chillies, ginger, and garlic(if using).In a dish take the Gram flour/besan, add the ginger-green chilli paste, followed by salt, turmeric powder, red chilli powder, jaggery, tamarind pulp. Mix nicely. Now add the curd and stir with a spatula. It will be a semi-wet mixture. Add in the chopped coriander leaves followed by a little water( around 1/2 cup) and make a thick batter. The batter should not be runny, so add water little at a time. Grease a plate or flat vessel with oil and before pouring the batter into the greased plate/ vessel add the cooking soda and stir nicely so that the soda combines well with the batter. Immediately pour the batter into the greased plates, tap the plate lightly, so that the batter settles evenly and place it into the steamer. Steam for 15 minutes. After steaming, remove and cool completely. Cut them into squared or diamonds and keep aside. Heat sufficient oil in a flat pan and put in the tempering of mustard and cumin seeds. As they splutter, add asafoetida and place the cut vadi pieces and fry until they turn brown. Keep turning sides for equal cooking. Remove when all sides are lightly brown and crisp. In the same pan drop the grated coconut and seame and roast until they turn light brown. Now scatter this on the fried Kothimbir Vadi for nice flavour.  Kothimbir Vadi is ready to serve with garam chai…Enjoy. Bon Appetit.
 
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Wash the coriander leaves well and drain all moisture, chop them finely.

 

2.  Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Make a coarse paste of the chilli and ginger(and garlic too if using) and keep ready.

 

3. Now in a dish take the besan and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture.
 

 

4. Now put in the chopped coriander and mix well. Add water little at a time to make a smooth, yet thick batter. The batter should not be runny. Grease a plate or a flat dish with oil.
 

 

5. Now just before pouring the batter into the plate, add the cooking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes.
 

 

6. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, cumin seeds and asafoetida and place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces. 

 

7. Now in the same pan put in the grated coconut and Sesame seeds and saute until light brown. Put this on tempering on the vadi for a nice flavour. The Kothimbir Vadi is ready.
 

 

NOTES:
1. The ratio of coriander leaf to Besan is 2:1, stick to that. More quantity scale up the measures in the same proportion.
2. Wash and drain the coriander leaves well before chopping.
3. I have not used garlic, but it can be added.
4. If you like the Vadis deep-fried, go ahead and fry them. 
 
 
If you tried this recipe and liked it please comment below. I would love to hear from you.
 
If you want the recipes emailed to you leave your id in the homepage near the????
icon. Whenever we have a new post the recipe will be mailed to you. Thank you for showing interest in Rajjo’s Kitchen.

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.

There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added.
I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.
I personally don’t like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that’s fine too.
Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney.
While you are here please check out other recipes of mine like  Dahi Pohe, Adai,
Kuthiraivali Pongal, Veg Kothu Parotta, Rava Dosa and many more.
PREP TIME: 20 Mins(+4 hrs soak)                    COOK TIME: 40 Mins
TOTAL TIME: 60 Mins                                      COURSE:  SNACK/TIFFIN
CUISINE: SOUTH INDIAN                               SERVINGS: 4
                                                                              AUTHOR: Rajni Ram

 

Here is the recipe of Stuffed Kuzhi Paniyaram–
Ingredients for batter:
Urad dal/black gram(whole without skin) 1 cup
Idli Rice/Boiled rice 1.5 cup
Raw rice(any variety except Basmathi) 1.5 cup
Methi seeds/fenugreek seeds 1 tsp
Ingredients for stuffing:
Potatoes 4 medium(boiled)
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Mustard seeds/Rai 1 tsp
Cumin seeds/jeera 1 tsp
Asafoetida 1/4 tsp
Curry leaves a few (finely chopped)
Salt as per taste
oil for tempering and for greasing the Paniyaram pan.
Directions for Batter:
Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.
Directions for Stuffing:
Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.
After it ferments temper the batter with mustard seeds and asafoetida.
Directions for Paniyaram:
Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.
Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with  1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.
2. Preparation of stuffing–Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.
3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.
4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean.
(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)
5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.
The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.
How do make this recipe without a Paniyaram pan?
well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.
NOTES:
1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.
2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.
3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior.
4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it.
If you tried this recipe and liked it please comment below. I would love to hear from you.

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.

 

Earlier the Rasam was an everyday feature in most South Indian households along with Sambar or Vatha Kozhambu or Moru Kozhambu and a part of the Main course. Some households follow it to this day, but as the eating patterns of people has changed and is now more global the humble Rasam has taken a back seat or is made on a festival day where there is a feast(Elai Sapadu) or sometimes is also being served as a soup in elite gatherings.
There are different types of Rasam Like the Pepper Rasam, Tomato Rasam, Lemon Rasam, Garlic Rasam, Neem Flower (Vepampoo) Rasam, Drumstick Rasam, Pineapple Rasam and the Vetrilai(Betel leaf) Rasam. I have already posted the recipe of pineapple Rasam and slowly over a period of time plan to cover all the Rasam varieties mentioned here.
The Vetrilai also called Vethalai Rasam is has Betel leaves, Tomatoes, and the Rasam Powder as the main ingredients. This Rasam is a very mildly flavoured rasam. For more intense flavour add more Betel leaves. I am posting the recipe of the Rasam powder as the powder used makes a great impact on the flavour of the Rasam. This is also the reason why I said that the Rasam of no two households tastes the same as each has its own proportion. That said Rasam in any form is Comfort food????.
 
While you are here please check out the recipe of Pineapple Rasam.
Here is the recipe of Vetrilai Rasam for you–

 

 

PREP TIME: 10 Mins                                          COOK TIME: 20 Mins
TOTAL TIME: 30 Mins                                      COURSE:  MAIN / APPETISER
CUISINE: SOUTH INDIAN                               SERVINGS: 4
                                                                              AUTHOR: Rajni Ram
Ingredients:
Betel leaves/Vetrilai 10-12 leaves(refer note 1)
Tomatoes 5 (note 3)
Tuvar dal/ Yellow lentils 1/4 cup cooked in a pressure cooker
Rasam powder 3 tsp
Green chilli 1
Lemon 1
Coriander leaves finely chopped
Garlic(optional) (refer note 2)
Asafoetida 1 tsp (split 1/2 while boiling and 1/2 for tempering)
Turmeric powder 1 tsp
Salt as per taste
Roasted Pepper & Cumin powder 1 tsp( dry roast in the ratio 2:1 and grind coarse)
 
Directions:
Put the dal in a vessel and cook it in the pressure cooker. I used pot in pot method, you can use whichever is convenient. The dal should have cooked well. Remove the stalks from Betel leaves, reserve one leaf for garnish and put the remaining in a blender, put 2 chopped tomatoes and the green chilli into the blender too, and grind them to a smooth puree. Chop the remaining 3 tomatoes into big cubes and put them in a 1-litre vessel. Add the Betel leaf-tomato puree also to this vessel and pour 3 cups water(1 cup =150 ml). Put the vessel on a medium flame and add the Rasam Powder, followed by turmeric powder, asafoetida and salt. Boil the mixture until the raw smell of the Betel leaves and tomatoes is gone(around 7 minutes from boiling on medium flame). Now separate the water from the cooked dal and reserve. Mash the dal nicely with the back of a ladle. Pour the dal into the boiling mixture followed by the reserved water and add 2 to 3 cups of more plain water. Now continue to boil the mixture on a low flame until the Rasam froths up and boils and starts rising in the vessel( around 10 minutes on low flame). Don’t let it to overflow. When it rises up squeeze the juice of 1 lemon and put off the flame immediately. Now take 2 tsp ghee in a small tempering Kadai and heat. Add mustard seeds, as they crackle add the Asafoetida powder, roasted pepper-cumin powder and put off the stove. Now add the curry leaves to the ghee, and pour the tempering into the Rasam. Garnish with finely cut Betel leaves(only 1 leaf will do) and coriander leaves. The yummy Vetrilai Rasam is ready to slurp. Enjoy and Bon Appetit.
Serving suggestions: Just as a soup, with hot rice and ghee, with Oats porridge(try this it tastes yummy).
Sometimes I also pour it on my chapatis while hot.????
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Cook the dal and keep ready. Remove the stalks from the Betel leaves, cut them to big bits, chop the tomatoes and keep aside.

 

2. In a blender put in the cut Betel leaves(reserve 1 for garnish), 2 chopped tomatoes, and green chilli and puree them smooth.

 

3. In a 1 litre vessel put the remaining 3 chopped tomatoes and the Betel-tomato puree and pour 3 cups of water. Put the vessel on the flame. Now add Rasam powder, Salt, turmeric powder, asafoetida and bring to a boil on medium flame. Keep boiling until the raw smell of the rasam powder and the Betel leaves goes away. This takes approximately 7 minutes on medium flame.

 

4. Now mash the dal nicely, if the dal has retained water, reserve it. Pour the dal into the boiling Rasam mixture, follow it up with the reserved dal water and add 2-3 more cups of plain water, and start boiling again on low flame.

 

5. Around about 10 minutes of boiling on a low flame the Rasam should start frothing up and rising in the vessel. When it starts coming towards the brim, add lemon juice and put off the stove immediately.

 

6. In a tempering Kadai heat 2 tsp of ghee. when it heats up put the mustard seeds into it, as they crackle add the asafoetida and the roasted cumin-pepper powder. Put off the flame and then add the curry leaves. Drop this tempering into the Rasam and serve hot with hot rice and ghee or follow any of the serving suggestions given above.
NOTES:
1. Betel leaves come in many varieties, but 2 of them are popular and in common use. One is light green and thin(the one I have used and you see in my pictures) another is a little deeper shade of green and the leaves are thick. So if using the light green ones use 10 to 12 leaves. If using the darker ones then reduce the quantity by half, use about 6-8 leaves as their flavour is more intense.
2. If using garlic grind it along with the Betel tomato puree. Around 2 pods should be enough or it will overpower the Betel taste.
3. I have used the sweeter hybrid variety of tomatoes(Bangalore ones) which I usually don’t, hence I used 5 of them. If using the country variety(Naatu thakkali) then 3 should be enough. Two to grind and two to put chopped.
4. If you serve Rasam with something unusual do let us, know..we love learning and trying new combinations.
If you tried this recipe and liked it please comment below. I would love to hear from you.

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.

Carrot Kheer is a dessert I have made time and again for friends and family on popular demand. I will also let you into my little secret that turns this recipe a stunner.

 

A simple dessert that tastes good both chilled and warm. This is a great recipe to make all the fussy about carrots and milk kids to get to eat both, as it a delicious way to have them. Any variety of carrot can be used for this kheer either Delhi Carrots or the English Carrots.
This kheer or payasam is not a very popular one as generally carrots are not on the favourite list of many, but that’s exactly why it should be popularised. Only when you have this kheer you will understand what I mean. It has a beautiful texture, can be had chilled right out of a glass-like juice or can be had warm on those cosy winter nights. It is also a great after school healthy drink. I can keep singing more praises of its goodness and delicious, but then one has to drink this kheer to experience it.
While you are here check out my other dessert recipes like Pineapple tart, Atte ka Sheera, Apple Crumble, Pineapple Rabri, Berry Smoothie Ice cream, and Akkaravadisal.
Here goes the recipe of Carrot Kheer for you.
PREP TIME: 10 MINS            COOK TIME:30 MINS
TOTAL TIME: 60 Mins              COURSE:  DESSERT
CUISINE: SOUTH INDIAN      SERVINGS: 5
AUTHOR: Rajni Ram

 

Ingredients:
Carrot  2 cups chopped to small cubes
Milk 5 cups
Sugar 1/2 cup
Cardamom 4 pods powdered
Cashewnuts around 7 broken to bits
Directions:
Chop the carrots to small cubes and put them in a heavy-bottomed vessel. Pour 1.5 cups of milk and cook. This should be done in a low to medium flame and the carrots should cook in the milk until the milk is almost evaporated and the milk sticks to the carrot pieces. Put off the flame and cool completely. Now put them in a blender and grind to a smooth paste. Add around 1/2 cup milk if required while grinding. Now pour the pureed Carrot into the same heavy bottomed vessel and switch on the flame. Dilute the puree with 1 cup milk and start boiling again. As it froths up and starts rising in the vessel add the sugar and reduce the flame. Continue to cook for 2 minutes. Now add another cup of milk and continue to boil on a low flame. Now when the mixture starts rising in the vessel switch off the flame and add the cardamom powder. Take a small tempering Kadai and add 2 teaspoons of ghee to it. when the ghee is warm add the broken Cashewnuts and fry to a light brown colour. The delicious Carrot Kheer is ready to serve. Enjoy the healthy goodness. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop Carrots, cut the Cashewnuts to pieces, make a powder of the Cardamom pods.

 

2. Put the chopped carrots in a thick bottomed vessel, pour 11/2 cups milk and cook.

 

3. The milk should evaporate completely while cooking the carrots and should stick to the carrots. The mixture should resemble like Rabdi sticking to carrots. Put off the flame at this stage and cool the mixture.

 

4. Now put the mixture in a blender and grind it to a smooth puree, add 1/2 cup milk if required while pureeing.

 

5. Pour the puree into the same heavy bottomed vessel and switch on the flame. Add 1 cup of milk and bring to a boil on a low flame. Ad the puree froths and rises up in the vessel put in the sugar and stir nicely to dissolve.

 

6. Cook for 2 minutes and pour another cup of milk and continue to cook over a low flame for another 5 minutes. When the mixture starts rising again in the vessel, put off the flame and sprinkle the Cardamom powder over the kheer and mix gently.

 

7. Fry the Cashewnuts to a golden colour and add them to the kheer. The delicious Carrot Kheer/payasam is ready.

 

NOTES:
1. Cooking the carrots in the milk until the milk is fully evaporated is critical to recreating this taste( that’s the secret). I find cooking carrots in milk only until the carrots are tender and then putting them in the blender as most recipes recommend, to leave a raw taste of the carrot in the dish. Which finally mars the flavour of the dish.
2. The milk and carrot have to cook over a low to medium flame. Don’t be tempted to raise the flame as the milk can get burnt and leave an after taste.
3. The beauty of this dish is that it needs no artificial colouring as its natural colour is bt itself very inviting.
4. Not much sugar is required for this recipe as carrots are naturally sweet.
5. Condensed milk can also be added instead of sugar, but in a lesser quantity, maybe 1/4 cup first and more if required. I have not tested this method of using condensed milk.
If you tried this recipe and liked it please comment below. I would love to hear from you.

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.

Try adding a few sprigs of it to any subji, not in the end but while cooking and see how the dish gets elevated in taste and flavour.
The colour, flavour, and aroma of this rice are just so refreshing. While you are here check out my other rice varieties like Coconut Rice, Masala Rice, Falvoured rice and, Lemon Rice.
I’m calling this chutney rice as these are almost the same ingredients we use for green chutney, barring the chutney Chana. Well, tamarind/raw mango is added in green chutney though, I will try that version shortly and post. Here is the recipe for Coriander Rice…
PREP TIME: 10Mins                                     COOK TIME: 30 Mins
TOTAL TIME: 40 Mins                                  COURSE:  MAIN
CUISINE: SOUTH INDIAN                           SERVINGS: 4
AUTHOR: Rajni Ram

 

Ingredients:
Coriander leaves 1 bunch finely chopped
Rice(regular) 1 cup precooked
Peanuts 1 tbsp
Cashewnuts a few
Green chillies 2
Cumin seeds 1 tsp
Fried gram dal(chutney chana)/Pottukadalai 1 tbsp
Turmeric powder 1 tsp
Mustard  seeds1 tsp
Chana Dal(Bengal gram) 1 tsp
Urad dal(black gram) 1 tsp
Dry red chillies 1-2 broken
Oil for tempering 1 tbsp
Directions:
Cook 1 cup rice in a pressure cooker( I used pot in pot method, you can cook directly too) adding 3 cups water for 3-4 whistles. Once pressure releases spread out the rice on a plate to cool and also drizzle 2 tsp oil over the rice so that the grains do not stick together. Put the chopped coriander, cumin seeds, green chillies and the fried chana/ Pottukadalai and grind at first without water, then after a spin or two add little water and grind to a smooth paste. In a karahi or pan pour some oil and heat. Add the mustard seeds, chana dal, urad dal, dry red chilli and fry until golden brown. Now add the turmeric powder, followed by the ground Coriander puree and nicely fry the paste in oil on low heat. The paste will get a little dense. Add salt and fry for another 2 minutes. Now start mixing in the cooled rice little by little into the cooked paste, and mix nicely so that the rice is nicely coated with the paste. Put off flame and garnish with peanuts and cashewnuts. The flavourful Coriander Rice is ready to serve. Enjoy the lovely green of the rice. Bon Appetit.
Serving suggestions: Raita, Potato fry, or Cauliflower roast or Colaccasia(Arbi/Sepankezhangu) roast and papad.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop coriander leaves finely, Cook the rice for 3 to 4 whistles, cool on a plate and set aside.

 

2. Put the chopped coriander into the blender along with the green chillies, cumin seeds and fried chana/pottukadalai. Without adding water pulse them once or twice. Now add some water and grind to a smooth paste. Set aside.

 

3. In a karahi or pan pour some oil for tempering. Fry the peanuts to a golden colour and the cashew too and keep aside. In the same oil put in the mustard seeds. Let them crackle then add Chana dal, urad dal followed by dry red chillies. Fry until golden brown and add the turmeric powder.

 

4. Now pour the coriander paste into the oil and fry the paste nicely for 2 minutes. Add salt and continue to fry for another 2 minutes. The moisture should evaporate and the paste should become a little dense.

 

5. Add the cooked and cooled rice little by little to the paste. Mix well and switch off the flame. The flavourful Coriander rice is ready to serve.

 

 

NOTES:
1. While frying the paste in oil be careful not to evaporate it completely. The consistency should resemble sauce consistency.
2. Spread out the rice on a plate and drizzle oil or the rice will turn soft and lumpy once added to the paste.
If you tried this recipe and liked it then please comment below. I would love to hear from you.

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.

In this recipe, you can use any variety except the Bhara Baigan( the large fleshy one), as we want the Brinjal pieces to be firm and not mushy.
I learnt this subji from one of the guest house cooks where we stayed during our transfers from city to city. The gravy is of the South Indian style but believe me, it goes perfectly well with any of the rice varieties like Pulav or vegetable rice or even plain rice. It can also be served with Rotis. The Cashews and especially the raisins are like surprise packages in this dish which keep popping every 1 or 2 scoops. If you don’t like nuts or Raisins in your subjis(like I did until I tasted this) then you can always omit their use.
While you are here take a look at Gutti Vankaya Kura, which is also a Brinjal dish with Andhra flavours. Also check out, Methi Wale Baingan,  Please look up other subjis too under the label Subjis while you are here.
PREP TIME: 20 Mins                                    COOK TIME: 20 Mins
TOTAL TIME: 40 Mins                                   COURSE:  MAIN
CUISINE: SOUTH INDIAN                            SERVINGS: 4
AUTHOR: Rajni Ram

 

Here is the recipe of Brinjal Pepper Masala-
Ingredients:
Brinjal (any variety except Bharta Baigan) 250 gm diced medium
Tomatoes 3 large finely chopped
Curry leaves a few
Oil for sauteeing
Turmeric powder
Red chilli powder
Ingredients for paste:
Pepper 1 tsp(add more for more spice)
Cumin 1 tsp
Dry red chillies 3
Grated coconut 2-3 tbsp
Directions for making paste:
Heat a karahi with 1 tsp oil and put in all ingredients mentioned under paste, in the same order and roast them until light brown. Cool it and grind it in a blender to a smooth paste.
 
Directions:
Dice the brinjals to medium size and put them in some water. Chop tomatoes very fine and set aside. In a Karahi pour some oil-around a tablespoon, let it heat up and put in the Cashewnuts, fry them until they are golden brown, remove them and put in the Raisins. Fry them too until they puff up and remove from oil. Now add the diced Brinjals to the same karahi and add 1/2 tsp turmeric powder, 1/2 tsp salt, stir well and cover it and cook for 3 minutes. Stir again and cover for another 2 minutes. The brinjal should have turned a little tender but still retain shape. Transfer the brinjals to another vessel and set aside. Now in the same karahi take 2 tsp oil and heat. Add the mustard seeds, let them crackle. Add the cumin seeds followed by turmeric powder and curry leaves. Give it a stir and add the chopped tomatoes. Now add some salt followed by red chilli powder and fry nicely in the oil. Let the tomatoes break, keep mashing them with the back of the spatula. When it turns pulpy, add the ground paste, sauteed Brinjals followed by 1 cup of water, cover and cook for 7 minutes. When you open the lid, the brinjals should have cooked fully, but retain shape and the curry should have come together. Now switch off the flame and add in the fried nuts and Raisins. Brinjal Pepper masala is ready to serve. I served it with some Pulav, any rice or Indian bread varieties will go well with it. Enjoy. Bon Appetit.
STEPWISE  RECIPE FOLLOWS:
1. Assemble all ingredients. Dice the Brinjals, chop the tomatoes, grate the coconut and keep ready.
 

 

2. In a karahi take around 1 tbsp oil, add the nuts and the raisins one after the other and fry. The cashew nuts should turn golden brown and the raisins should fluff up. Remove them into a separate plate.

 

3. Now to the same karahi add the diced Brinjals followed by salt 1/2 tsp and turmeric powder 1/2 tsp. Stir them and cover the karahi for 3 minutes. Open the lid, stir again and cover and cook for 2 minutes. Open and check the brinjals, they should have turned a little tender but should have retained the shape. Remove them to another vessel. If still undone, then cover and cook for another 2 minutes.

 

4. Now pour a little oil into the karahi, about 1 tsp and heat. Roast all the masalas , mentioned under paste in the same order. Pepper being first, followed by cumin seeds, dry red chillies and finally add the coconut and fry until they get a nice brown colour. Cool, transfer to a blender and grind to a fine paste.
 

 

5. In the same karahi pour 2 tsp oil and heat. Add the mustard seeds followed by cumin seeds, turmeric powder and curry leaves. Fry and put in the tomatoes followed by salt and red chilli powder. Stir and cook the tomatoes. Keep mashing them with the back of the spatula so that they turn mushy. 
 

 

6. Now add the ground paste, followed by 1 cup water and put in the sauteed brinjals and cover the karahi and cook the brinjals in the paste for 7 minutes approximately, stirring once in between. 
 

 

7. The Brinjals should be completely cooked by now, but not limp. the gravy too should have come together and should not be runny. Switch off the flame and drop in the fried nuts and raisins. Brinjal pepper masala is now ready. Serve hot with plain rice, Pulavs or with hot Chapatis.
 
 

 

NOTES:
1. Any variety of brinjal can be used except for the big fleshy one(Bharta Baingan).
2. Coriander seeds have been excluded from the paste, to get the same taste as mentioned in the recipe do not add them as they change the flavour of the dish completely. 
3. More pepper can be added depending upon your spice levels. Be sure to reduce the red chillies or red chilli powder if increasing the pepper quantity.
4. The Cashewnuts and enhance the taste of the dish but if you don’t like the nuts coming in the way, they can be excluded altogether.
5. Kashmiri red chilli powder can be used instead of the regular one for colour.
If you tried this recipe and liked it please comment below. I would love to hear from you.

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.

Here is the recipe of Paruppu Urundai Kozhambu.
PREP TIME: 20 Mins+ soak time                  COOK TIME: 30 Mins
TOTAL TIME: 60 Mins                                  COURSE:  MAIN
CUISINE: SOUTH INDIAN                           SERVINGS: 5
AUTHOR: Rajni Ram

 

Ingredients:
Tuvar dal/ Pigeon peas 2 cups soaked for 1 hour
Tamarind 2 lemon sized balls( pulp extracted)
Grated Coconut  3 tbsp
Sambar powder 2 tbsp
Dry red chillies 5
Mustard seeds 2 tsp
Asafoetida 2 tsp
Methi seeds/ fenugreek seeds
Curry leaves few
Coriander leaves(optional)
Salt as required
Directions to make Urundai( dumplings)
Drain out the water from the soaked dal and put it in the blender. Add 1 tsp asafoetida, dry red chillies 3, salt ( as per preference) and grind to a coarse mixture. Now in a karahi or pan add 1 tbsp oil to temper and sauté the mixture. As the oil heats up add 1 tsp mustard seeds, as they crackle add a few Methi seeds, broken dry red chillies, asafoetida1 tsp, curry leaves and fry them. Once they are golden brown add the coarsely ground dal mixture and salt and sauté nicely over a medium flame for 5 minutes. Add the grated coconut and keep stirring constantly as the mixture may stick to the pan/karahi bottom. This step is just to take away the moisture, the dal need not be crumbled, just stirred. After sautéing transfer the sautéed dal to another vessel and cool. Once cooled shape them into dumplings. I could make around 13 dumplings from this mixture. The dumplings should be a little bigger than a Lemon. Set the dumplings aside.
Directions for the Kozhambu( gravy/ sauce)
Extract the pulp from the tamarind and dilute it. You should have about 700 ml of tamarind juice if it’s too sour dilute with another 100 ml. Pour this diluted extract into a deep thick bottomed dish and switch on the flame. Add salt, turmeric powder, Sambar powder, asafoetida and boil. As it starts boiling and the raw smell of the masalas is gone( around 7 minutes into the process on medium flame), add one Urundai( dumpling) and test. If it doesn’t break while cooking on medium heat in the next 1 minutes, reserve 1 dumpling and all the other dumplings can be put into the tamarind water one by one after reducing the heat to low. If the first Urundai disintegrates in the water, put off the flame, undo all the dumplings and add 1 tablespoon rice flour and shape them to dumplings again and continue the process mentioned above. Cook the Urundais(dumplings) in low to medium flame while stirring gently every now and then until they start rising to the top. Once cooked the dumplings will float above. Now add about 1 cup water to the reserved dumpling and break it up. Pour this paste into the kozhambu( gravy) after the dumplings have risen and cook for 2 minutes or until the gravy has thickened to a Sambar like consistency. Switch off the flame and temper the Kozhambu with a little oil in a Kadai and put mustard seeds, followed by Asafoetida and curry leaves. The delicious Paruppu Urundai Kozhambu is ready.
Serving Suggestions: with hot rice and ghee, Dosas, Idlis, Ven Pongal, Kuthiravali Pongal( millet Pongal) etc.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the Tuvar dal for 1 hour, soak the tamarind in warm water and extract the pulp, dilute pulp, grate the coconut, and keep ready.

 

2. Drain water from the soaked dal and put it into the blender, followed by red chillies, turmeric powder,  salt and asafoetida. Grind them to a coarse paste, without adding water.

 

3. Now in a karahi pour oil for tempering and heat. Put in mustard seeds. As they crackle add the methi seeds, turmeric powder, broken dry red chillies, asafoetida 1 tsp and curry leaves and fry. Now add in the dal mixture to this and start sauteeing, so that the moisture from the dal gets evaporated. Add the grated coconut, saute for another minute and switch off the flame. Finally, add some finely chopped coriander to the dal mixture.  Leave the mixture to cool.

 

4. In a deep vessel, preferably flat one pour the tamarind extract. It should be a dilute extract of 700 ml. Add turmeric powder 1tsp, asafoetida 1 tsp, Sambar powder 3 tbsp, salt and boil the extract on medium flame.

5. After the extract is put to boil, shape the dumplings of the Dal mixture and keep aside.

 

6.  When the mixture bubbles up and froths( about 5 mins from boiling) and all the raw smell of the powders is gone drop one dumpling gently into the boiling mixture. Flame on medium, wait for 2 minutes. If the dumpling does not disintegrate in this time, retain 1 dumpling and put in all the other dumplings one by one. Reduce flame to low and continue to boil.

 

7. As the dumplings cook in the tamarind extract they will slowly start rising to the top(I have added a short video). When all have risen, break the single reserved dumpling and add 1 cup water to it. Give it a stir so that it becomes a paste. Add this paste into the boiling tamarind gravy to thicken the gravy. Cook for 2 minutes and switch off the flame.

 

 

8. Take a small tempering Kadai and add little oil. heat and add mustard seeds, asafoetida 1/2 tsp and curry leaves. Pour the tempering into the Kozhambu.
The tasty Paruppu Urundai Kozhambu is ready to serve.

 

NOTES:
1. Definitely soak the dal, helps in binding.
2. Sometimes depending on the dal quality the dumplings can break/disintegrate in the extract while boiling. That is why I have recommended putting only a single one to test.
3. If the tester dumpling disintegrates, break up all the other dumplings and add 1 tbsp rice flour to it. Mix well and shape into dumplings again. Before you do this do not forget to switch off the flame in which the extract is cooking as we dont want it to evaporate now.
4. Some recipes recommend adding rice flour to the dal mixture while shaping them itself. I prefer not doing this as it makes the dumplings tougher or hard. So I prefer adding rice flour only if required.
If you tried this recipe and liked it please comment below. I would love to hear from you.

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.

Here’s the recipe for Mixed Vegetable Curry.
PREP TIME: 15Mins                                                     COOK TIME: 15 Mins
TOTAL TIME: 30Mins                                                   COURSE:  MAIN
CUISINE: NORTH INDIAN                                          SERVINGS: 4
                                                                                   AUTHOR: Rajni Ram

 

Ingredients:
Cauliflower  10-15 florets
Carrot 1 diced
Potato 1 large or 2 small
Capsicum 1 medium diced and seeds removed
Beans 10 approx cut into 1/2 inch pieces
Tomatoes 4 ( 2 chopped & 2 pureed)
Peas shelled( fresh/frozen) 50 gm
Fresh cream 1.5 cups
Salt as per taste
Cumin seeds 1tsp
Red chilli powder 1 tsp
Turmeric powder 1tsp
Fennel/saunf powder
Coriander powder 1 tsp
Garam Masala powder 1/2 tsp
Oil for sauteeing
Directions:
Dice all vegetables and keep ready. Put all the vegetables except Capsicum and tomatoes, in a vessel, pour enough water, salt and turmeric powder and cook. The vegetables should get tender but not turn limp. Switch off flame at this stage and cool the vegetables completely. If any water is remaining drain and keep it aside, it can be used if required later on. Now in a pan heat 1 tbsp oil, add cumin seeds, turmeric powder and put in the diced capsicum and saute on high flame for few minutes. Reduce flame to low and add in the tomatoes. Saute on low flame for a minute. The tomatoes should just get a little tender and not break and release the juice. Now add in the tomato puree and all the dry spice powders and cook for 3 minutes on medium flame. Put in the boiled vegetables now(after draining the water)  and cook for another 3 minutes. Ensure that not much water is remaining in the pan, if there is, then drain out some or else the subji will turn too watery. Now pour the fresh cream into the pan and immediately turn off the flame. Once the cream is added the flame should not be on,  or the gravy will thin out completely. Stir nicely, add the garam masala powder and garnish with chopped coriander leaves and the Mixed Veg subji is ready to be served with Rotis or rice. Enjoy. Bon Appetit.
 
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Chop and boil all vegetables and puree 2 tomatoes.

 

2. In a pan take 1 tbsp oil and heat it. Add the cumin seeds and once they splutter, add the turmeric powder and capsicum and saute on high flame for few minutes.

 

3. Lower the flame and add in the chopped tomatoes and saute on low to medium flame for a minute. The tomatoes should not break and become limp.

 

4. Now add the tomato puree followed by salt and all the dry spice powders except the garam masala powder, stir nicely and cook for 3 minutes or until the raw smell goes away.

 

5. Now add the boiled vegetables and cook for another 3 minutes. If there is too much water, drain it. A little water is ok and required.

 

6. Finally, add the cream and switch off the flame immediately. Add the garam masala powder now and mix. Garnish with coriander leaves. The mixed vegetable curry is ready to serve.

 

NOTES:
1. Any store-bought fresh cream is good enough for the subji. It need not necessarily be full or medium fat. Low fat cream is fine too.  
2. Once the cream is added put off flame right away, or the gravy will thin down and the moisture from the cream will separate, making the subji too runny.
3. Saute the capsicum on high flame so that it doesn’t release too much moisture and cooks crisp.
 
If you tried this recipe and liked it comment below. I would love to hear from you.

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).

 This Halwa gets done in no time and is healthy and tasty at the same time. My girl loves it and whenever any of us craves sweet at home I make it instantly, like today.

The smooth texture of the Halwa lies in roasting the Wheat flour correctly, as an under roasted flour can make the halwa lumpy. There are many variations to making this Halwa and I chanced upon this one in an old recipe book and have always made it that way ever since. Do check out my other sweet and dessert recipes.
PREP TIME: 10 Mins                                            COOK TIME: 20Mins
TOTAL TIME: 30Mins                                          COURSE:  DESSERT
CUISINE: NORTH INDIAN                                 SERVINGS: 4
                                                                                AUTHOR: Rajni Ram

 

Ingredients:
Wheat flour 1 cup( any size is fine, but use the same cup for all measures in this recipe).
Sugar 1 cup
water 2 cups
Ghee 1/2 cup
Cardamom powder 1/4 tsp
Directions:
Take a heavy-bottomed pan /Karahi/Urli and heat it. Add 1 tbsp ghee and add in the wheat flour and start roasting it, stirring continuously. after 5 minutes add another tablespoon of ghee and continue to roast. Don’t forget to keep stirring, as the flour can get burnt. as the roasting continues the atta/wheat flour will give a nice aroma, keep roasting until the flour turns golden brown. Once it is nicely browned turn off the flame. In another saucepan heat water, and drop the sugar into it, dissolve it and allow it to boil. Once the sugar is dissolved switch off the flame. Now slowly pour the sugar water into the roasted wheat flour and keep stirring continuously(remember to keep the flame off while pouring the sugar water). Once you have poured all the water, switch on the flame and continue to stir, until the halwa starts leaving the bottom of the pan/karahi. turn off the flame add the nuts and remaining ghee. Atte Ka Sheera is ready. Enjoy this wholesome goodness. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients.
2. In a heavy-bottomed pan/karahi pour 1 tablespoon ghee, add the wheat flour and start roasting. Keep stirring continuously.

 

3. After 5 minutes of roasting add another tablespoon of ghee and continue to roast. The flour starts turning brown and also starts giving out a nice aroma. Continue to roast until the flour turns golden brown. (Remember to keep flame at low or medium). Once browned switch off the flame.

 

4. Now in a saucepan pour the water and drop in the sugar and boil, add a few pods of cardamom to this(later it can be fished out). Once the water starts boiling and the sugar has completely dissolved put off the flame.

 

5. Now slowly pour the sugar water into the roasted wheat flour, while stirring simultaneously. Remember to keep the flame of while pouring the water into the Atta. If the flame is not switched off the water can splutter on the hand, and the halwa can get lumpy too.

 

6. Once you have poured in all the water, switch on the flame and continue stirring, until the halwa starts leaving the pan bottom and swirls along with the ladle. At this stage add the remaining ghee and garnish with some dry nuts.
Atte Ka Sheera is ready to serve.

 

NOTES:
1. Roasting the flour is the most critical step to get a smooth and creamy Halwa.
2. Roasting must be done in low to medium flame and not high as this could burn the flour.
3. After roasting the flour and while preparing the sugar water, keep the flame of the flour off.
4. While pouring the sugar water into the Ata also the flame must be off. Switch on after pouring all the water.
5. I have used only 1/2 a cup of ghee, more can be added if required.
If you tried this recipe and liked it please comment below. I would love to hear from you.