Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Tomato coconut raita to cool and refresh

Ingredients

Oil - 3 tbsp

Hing - 1/2 tsp

Mustard seeds - 1 tsp

Dry red chillies - 2

Urad dal - 2 tsp

Chana dal - 2 tsp

Curry leaves - a sprig

Tomato chopped - 1½ cups

Salt to taste

Coconut - 1/4 cup

Cumin - 1 tsp

Green chilli - 1

Water

Curd - 2 cups

Coriander leaves, chopped

 

Preparations

Finely chop the tomatoes.

Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.

In a grinder, take grated coconut, cumin, green chilli, and a dash of water, and grind it into a smooth paste.

Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.

Add salt and coriander and mix well.

Serve it in a bowl garnished with a coriander sprig, and enjoy.       

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

  

 

Udupi-Style Vegetable Pulao

  

Ingredients

 For Paste:

1 cup freshly grated coconut

3-4 garlic pods

1 tbsp ginger

2 green chilies

2 tbsp coriander seeds

2-3 red dried chilies

1 cinnamon stick

2-3 cardamom pods

2 cloves  

Pulao Ingredients:

1 cup basmati rice

1/2 cup cashews

1 sliced onion

1 tomato

1 potato

1 carrot

1 cinnamon stick

1  Bay Leaf

1 cardamom

1/2 cup peas

1/2 cup cauliflower , chopped

1 tbsp oil

1 tbsp ghee

1/2 cup coconut milk

Salt as per taste

coriander leaves

 

Preparations

Soak the rice in water for 20 minutes.

Next in a hot pressure cooked add ghee. Add bay leaf, cinnamon stick, cardamom, clove, and cinnamon. Sauté the dry spices.

Add cashews and roast them in ghee.

Next add onion, tomato, and 1 tbsp spice paste. Mix it well.

Next add the chopped vegetables, coconut milk, chopped herbs, salt, and rice. Mix it nicely.

Cook it under pressure for 15 minutes until you get 3-4 whistles.

Once cooked, garnish it with fresh coriander leaves and serve hot with cucumber/ tomato raita and papad.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Poornam Boorelu/ Suyyam

  

 Ingredients

For the Poornam (filling): 

½ cup chana dal  soaked 2 hours

½ cup jaggery grated

2 tbsp fresh grated coconut

½ tsp cardamom powder

1 tsp ghee

For the Batter (outer cover):

½ cup raw rice soaked 4–6 hours

¼ cup urad dal soaked 4–6 hours

A pinch of salt

 Oil for deep frying

Method

Pressure cook chana dal with 1 cup of water for 3 whistles until soft. Drain completely — no water should remain.

Mash the dal smooth. Heat ghee in a pan, add mashed dal and jaggery. Cook on medium heat, stirring, until mixture dries and comes together — about 8 minutes.

Turn off the heat. Add coconut and cardamom. Mix well. Cool completely, then shape into small lemon-sized balls. Set aside.

Drain the soaked rice and urad dal. Grind together with a pinch of salt and just enough water to a smooth, thick batter — similar to idli batter.

Heat oil in a deep pan for frying.

Dip each poornam ball into the batter, coat evenly and slide gently into hot oil.

Fry on medium-low heat, turning occasionally, until golden brown and crisp all over  about 5 minutes.

Drain on paper. Serve hot, it can be eaten cold too.

 

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Vegetable Saagu

 Ingredients

for boiling vegetables:

1 carrot

½ cup peas

potato 1 chopped

beans 10 chopped

salt to taste

turmeric 1/4 tsp 

water 2 cups 

for masala paste:

coconut 1/2 grated 

2 tbsp roasted gram dal 

cashews 4 

1 tbsp poppy seeds

1 inch cinnamon 

 3 cloves

½ tsp pepper  

1 inch ginger 

 2 cloves garlic

½ onion / 1 small onion 

handful coriander leaves

green chilies 5

water 1/4 cup 

for curry:

oil 2 tbsp 

mustard 1 tsp

cumin  1/2 tsp 

hing 1/8 tsp

curry leaves few 

onion 1/2 finely chopped

tomato 1 chopped 

capsicum 1/2 copped

turmeric 1/4 tsp

salt to taste 

water 1/2 cup

Instructions

in a saucepan add carrot, peas, potato and  beans in a saucepan, add 1 tsp salt, ¼ tsp turmeric, and 2 cups water.

Boil for 5 minutes or until the vegetables are half cooked. Keep aside.

To prepare the masala paste, in a mixer jar, take ½ cup of coconut, 2 tbsp roasted gram dal, and 4 cashews.

Also, 1 tbsp poppy seeds, 1 inch cinnamon, 3 cloves, and ½ tsp pepper.

Further add 1 inch ginger, 2 cloves garlic, ½ onion, a handful of coriander, chilies, and ¼ cup water.

Grind to a smooth paste. Keep aside.

In a kadai, heat 2 tbsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing, and few curry leaves.

Add ½ onion and saute well.

Also, add 1 tomato, ½ capsicum, ¼ tsp turmeric, and 1 tsp salt.

Saute for 2 minutes or until tomatoes soften.

Now add in prepared masala paste and cook till the oil separates.

Add in cooked vegetables and mix well.

Adjust the consistency by adding ½ cup water or as required.

Cover and cook for 5 minutes or until the vegetables are cooked well.

Enjoy Veg Saagu with poori or roti.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Ring wali rangeeli gujiya

Ingredients

1/2 Cup Kiwi juice

1/2 tsp Strawberry syrup

 a drop of Strawberry essence  

1 tsp Cardamom powder

1 a pinch of Kesar  

1 Cup Maida

1/2 Cup Semolina  

3-4 tbsp sugar

3 tbsp oil  

1 tbsp Cashew

1 Cup Coconut  

1 tbsp almonds

1 tbsp pistachios  

1/2 Cup Orange juice

1 Cup Ghee 

1 Cup Water

1 tbsp Chironji  

1 a pinch of Orange essence

1 Cup Mawa  

1 tbsp Raisins

 

 Preparations

Make the outer covering of gujiya and pour 3 tbsp of Fresho ghee over the maida and add half a cup of water to it. Knead a fluffy dough out of it.

If you want to add colour to it, grind strawberries juice and 1 drop red strawberry essence for red colour. Then grind a few strands of Kesar, 1 drop of orange essence colour, and some orange juice to the dough for the orange colour. For green, you can try fine powered pista and kiwi juice or 2 drops of green kiwi essence.

For the filling, dry roast all the crushed dry fruits in a heavy bottom pan . Now roast grated coconut on a low flame. When it changes its colour, keep it aside and let it cool.

Now, in the same pan, add 4 tbsp of Fresho ghee and semolina until it changes its colour; keep it aside & let it cool.

Take a big bowl, add powdered sugar, roasted dry fruits, coconut, semolina, grated mawa, nutmeg & cardamom powder, mix it well. The gujiya filling is ready.

Now roll out the flatbread ( purees) and cut it into a square. Fill the mixture to one side & roll till half, then cut line in between the other part but don't cut the edges. Now roll the puree and make a ring join with the help of a thick batter of maida.

Heat oil in a deep bottomed pan, and when it is piping hot, release the gujiyas in it. It will float up while frying on medium-low flame and when it is golden brown, strain it.

Serve it hot and enjoy 

 

 

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Drumstick leaves recipes

  

 These feathery leaves have nourished Indian households for centuries. Traditionally part of postpartum diets, moringa leaves supported lactation while replenishing iron and calcium in new mothers. A simple dish cooked with moong dal and jaggery was often prepared, long before packaged supplements became common.

How to use simply: For everyday use, moringa podi is the most convenient option. The leaves are dry-roasted with urad dal, red chilies, and a pinch of asafoetida, then ground into a fine powder. Sprinkle a teaspoon of moringa podi over hot rice, dal, or soups, and mix well. Add a little ghee for extra flavour and easy consumption.

My healthier podi

arhar/ tuvar dal 3-4 tbsp

chana dal 3 tbsp

red chilies 4-5 as per taste

salt to taste hing little

moringa leaves 2 cups washed and dried ( either sun dry/ or in microwave) 

oil 1/4 tsp

heat oil , add the dals, red chilies, keep frying till the dal turns aromatic and golden, remove, add hing, cool and powder it, add the dried moringa leaves, salt to taste, powder again.

You can add this powder to hot rice, put some ghee and eat with any dry veges or plain with roasted papad. This has proteins, calcium, iron, so very healthy option.

You can cook arhar/ moong dal, add the washed and chopped leaves, salt to taste, grind fresh coconut with jeera and green chilies and add to the dal+ leaves, give one good boil, season with urad dal, jeera and curry leaves.

OR you can roast urad dal, red chilies, jeera and grind with coconut and add to the dal+ leaves and boil for 2 minutes. Roasting dal+ jeera  will give more flavour to the recipe.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs