Beetroot Huli ( Beetroot curry)

Huli is a speciality from Karnataka. You might find preparations little similar to Sambar. Huli has its unique, awesome taste. Beetroot adds high nutrition value to this curry. Another wonderful thing about this recipe is; it does not require ghee or oil. So this is surely one tasty and healthy recipe. I normally make dry cabbage sabji along with this curry. Hot beetroot huli, rice and cabbage sabji forms a fantastic combination.

Ingredients:

1/2 cup toor dal

2 beetroots peeled and cut into cubes

1 tomato finely chopped

8-9 red chillies
1/2 cup grated coconut

1 tbsp coriander seeds
1 tsp tamarind extract
8-10 curry leaves
2 cloves
1 tsp cumin seeds/jeera
1/4 tsp hing/asafoetida
1/4 tsp methi seeds/fenugreek seeds
1/2 tsp turmeric

Method:

1. Pressure cook toor dal with chopped tomato and beetroot.
2. Mash cooked toor dal.
3. Dry roast coriander seeds,cloves,cumin seeds, methi seeds.
4. Grind these roasted ingredients along with red chillies, tamarind pulp, hing, turmeric and grated coconut. Make a smooth paste.
5. Boil cooked mixture of toor dal, beatroot and tomato adding curry leaves.
6. When it starts boiling add masala paste formed earlier and salt.
7. Let it simmer for few minutes.

Serve hot with rice.

Preparation time : 40 minutes

Happy Holidays!!

Merry Chirstmas everybody!! May 2010 bring all of you much more happiness and prosperity. On this special occasion I would like to share this lovely gift from Asha. Thanks a bunch Asha. Your gift has made my new year celebrations more special!!!



Also I am reposting Spicy Puri for EC's tea time snack event.

Mint/Pudina Pulao

Mint or Pudina surely has a special place in all the herbs. it has a unique refreshing smell. With its fresh green color it is soothing to eyes. It tastes great. Small amount of mint adds tons of flavor to any dish.
This mint pulao is one of the regular dish in my kitchen. I make it quite frequently and we enjoy it equally every time!!

Ingredients:

1 cup rice

12-13 mint leaves

1/2 cup coriander leaves

4 garlic cloves

1 potato peeled and cut into small cubes

1/2 cup peas

1 onion sliced

4-5 green chillies

2 cloves

1 inch cinamon

1 bay leaf

2 tbsp ghee

4 tsp oil

1/2 tsp shahjeera

1/2 tsp haldi/turmeric

salt

Method:

1. Wash rice and drain water. Spread rice on plate. Let it rest for 1 hour.
2. Heat ghee in deep pan. Add cloves and bay leaf. Add rice.Fry for 5-7 minutes till nice aroma comes out and rice granules are separated.
3. Grind mint leaves,coriander leaves,garlic colves, 1-2 green chillies by adding little bit of water to make  smooth paste.
4. Heat oil in pressure cooker.
5. Add shahjeera, cinamon and haldi.
6. Add green chillies and onion. Fry till onion turns golden.
7. Add mint-coriander leaves paste prepared earlier. Add potato and peas. Fry for few minutes.
8. Add rice and mix well. Add water and salt. Close lid of pressure cooker. Bring one whistle.

Serve hot with raita.

Preparation time: 30 minutes.

Chavli amti (Alsande/Black eyed beans curry)

I am a big fan of all legume dishes. You will always find different beans such as mung, masoor, watana in our pantry. They are very nutritious and make healthy meal.

My mom makes this delicious curry of black eyed beans. We call it chavlichi amti in marathi. It tastes great with rice as well as fulka.

Ingredients:
1 cup chavli/black eyed beans soaked for 5-6 hours
1 big onion pureed
1 tomato pureed
3 cloves of garlic chopped
2 tbsp grated coconut
1 tbsp coriander seeds
2 cloves
1/2 inch cinnamon
1 1/2 tsp red chilli powder
1/2 tsp goda masala
1/2 tsp mustard seeds
1 tsp cumin seeds/jeera
1/2 tsp turmeric/hadi
4 tsp oil
salt

Method:

1. Cook soaked black eyed beans in pressure cooker. I normally do not soak these beans. In such case, pressure cook it for 3 whistles. Let cooker rest till it cools down. This way beans get cooked nicely under pressure.
2. Dry roast coriander seeds,cloves,cinnamon. Grind this along with grated coconut to a smooth paste adding little water.
3. Heat oil in kadhai. Add mustard seeds. When they splutter add jeera,haldi. Add finely chopped garlic and onion.
4. Fry onion till its raw smell goes off. Add tomato puree and fry for another 2-3 minutes.
5. Add masala paste prepared earlier. Fry for few minutes.
6. Add red chilli powder,goda masala and cooked beans. Mix nicely.
7. After frying for 3-4 minutes add hot water to get nice curry consistency.
8. Add salt and let this simmer for 5 minutes.
9. Serve hot with rice.

Preparation time : 20 minutes.

Batata Song ( Potatoes in coconut gravy)

Batata song is a delicious konkani dish. My mother in law gave me this recipe. Batata song has a tasty gravy of coconut, red chillies and tamarind. Heat from red chillies and sourness of tamarind form very tasty combination. This tastes great with rice as well as chapati.

Ingredients:
5-6 medium sized potatoes
2 medium sized onions finely chopped
8-9 red chillies
3/4 cup grated coconut
1 tbsp coriander seeds
1 tsp tamarind pulp
3-4 tsp oil
1 tsp mustard seeds
1/2 tsp haldi/turmeric
1/2 tsp hing
salt

Method:

1. Boil and peel potatoes. Cut them into small cubes.
2. Dry roast red chillies and coriander seeds for a minute.
3. Grind red chillies,  coriander seeds, tamarind pulp and grated coconut to a smooth paste adding little water.
4. Heat oil in kadhai. Add mustard seeds. When they splutter add haldi,onion and hing.
5. Fry onion till it turns translucent.
6. Add masala paste which we prepared earlier.
7. Add a cup of water. Let this simmer for 2 minutes. Add salt.
8. Add potato cubes and mix well.
9. Keep on medium heat for few minutes till thick gravy consistency is formed.

Preparation time : 30 minutes

Rava/sooji Idli

Rava idli is simple,easy to make and delicious version of idli. No need to soak,grind and plan in advance. As idli this is specially popular as breakfast item. But sometimes I make it for dinner too. It makes a feeling, healthy with little effort.

Ingredients:

1 cup rava/sooji/semolina

1 1/2 cup curd

1/4 cup grated coconut

1 tbsp urad dal

3 green chillies finely chopped

1 tbsp finely chopped coriander leaves

1 tomato sliced

1 tbsp cashews

1 tsp grated ginger

1/2 tsp mustard seeds

1/4 tsp soda

4-5 tsp oil

salt

Method:

1. Heat oil in kadhai. Add mustard seeds. When they splutter add ginger, green chillies, urad dal. Fry for a minute.
2. Add rava and fry till it turns light brown.
3. Switch off the heat.
4. Let this mixture cool down.
5. Add curd, grated coconut, soda, coriander leaves and salt. Mix nicely. Consistency of batter should be like normal idli batter. If required add little bit of water.
6. Let this batter sit for half an hour. 
7. Grease idli stand with oil. Place tomato slice and cashew in the bottom and then put idli batter on the top in idli plates. This way when idli is removed tomato slices come on the top.
8. Steam for 10-15 minutes.

Serve hot with chutney and sambar.

Preparation time : 30 minutes.

Dal fry & Jeera rice

My Bhabhi ( Brother in law's wife) is a fantastic cook.  She makes both north and south indian dishes with perfection. She gave me this recipe of dal fry. It is very easy to make dish. Dal fry tastes great with fulka/roti. But the best combination is jeera rice and dal fry.

Ingredients for Dal Fry:
1/2 cup toor dal
1 big onion finely chopped
1 big tomato finely chopped
1 tsp ginger garlic paste
1 1/2 tsp red chilli powder
1 tsp jeera powder
1 tsp cumin seeds/jeera
1 tsp dhania powder
coriander leaves finely chopped
3-4 tsp ghee
Salt

Method:

1. Pressure cook toor dal with turmeric. Beat cooked dal. Dal should not be too much watery to get nice thick consistency.
2. Heat 3 tsp ghee in kadhai. Add half of jeera.
3. When jeera splutters add onion and ginger garlic paste.
4. Fry till onion turns golden than add tomato.
5. When tomato becomes soft add jeera powder,dhania powder, red chilli powder, salt.
6. Fry for a minute. Remove this mixture in separate bowl.
7. In the same kadhai add 1 tsp ghee. Add remaining half of jeera.
8. Add little red chilli powder just for the color.
9. Add tomato-onion masala separated earlier.
10. Add dal and let it simmer for few minutes.
11. Garnish with chopped coriander leaves.

Ingredients for jeera rice:
1 cup rice
2 tsp jeera/cumin seeds
1 bay leaf
2 cloves
2 tsp ghee
salt

Method:

1. Soak rice in water for half an hour.
2. Heat ghee in cooker.
3. Add cloves,bay leaf and jeera.
4. When jeera splutters add rice. Fry for a minute then add water and salt.
5. Pressure cook rice for one whistle.

This is my entry to Variety Rice Recipes event.



Preparation time : 30 minutes

Shengdana/Groundnut Chutney

In my home meal is never complete without chutney. My mom makes different types of dry chutneys from sesame seeds, garlic-coconut, groundnut, just to name a few.  These chutneys make very tasty side item in meal. Groundnut chutney has always been on the top of this list. I love to eat it with curd. Hot fulka with this chutney makes a great combination.

Ingredients:
1 cup groundnuts
2 tsp red chilli powder ( adjust this according to your taste)
1 tsp cumin seeds
salt

Method:

1. Dry roast groundnuts. Remove skin of groundnuts and blow out the skin.
2. Dry roast cumin seeds.
3. Mix all the ingredients and grind it in mixer/food processor. While grinding make sure you do not make a fine powder. If chutney is of coarse consistency, it tastes great.

Tip: If you like garlic flavor, you can also add 2 cloves of garlic.

Preparation time : 15 minutes.

Tikhat Mithachi Puri ( Spicy Puri)

Tikhat mithachi Puri (called in Marathi) is a spicy version of our favorite Puris. This is my father's favorite breakfast. He just loves how my mom makes this puri. Tikhat mithachi puri can also be a great tea time snack. I hope you also enjoy this dish as much as my family.

Ingredients:
2 cups wheat flour
1 tsp red chilli powder
3-4 green chillies
1 1/2 tsp cumin seeds
1/2 tsp haldi/turmeric
Oil for frying
Salt

Method:

1. Grind green chillies and cumin seeds together.
2. Mix following ingredients :                                                           Wheat flour, red chilli powder, green chillies- cumin seeds paste, haldi/turmeric, Salt 
3. Heat 2 tsp oil and add hot oil to above mixture.
4. Add water and knead hard dough.
5. Keep this dough covered for 20-25 minutes.
6. Make lemon sized balls of this dough. Roll them into small puris.
7. Heat oil in deep kadhai.
8. Deep fry puris when oil is hot. When puri puffs up on one side; flip puri to fry on other side. For puris to puff, tap it softly with spatula.

Serve hot with any chutney or pickle. Check out my post for shengdana/groundnut chutney. This chutney and puri makes a fantastic combination.

I am sending this to EC's Tea Time Snack Event.

Preparation time: 30 minutes

Tawa Pulao

Tawa Pulao is one of the famous street foods of Maharashtra. You will find it on many Pav Bhaji stalls in Pune,Mumbai. It is very tasty rice dish.On pav bhaji stalls it is done on same tawa of pav bhaji. Hence tha name 'Tawa Pulao'. If you seek something spicy, this is definitely the dish for you.

Ingredients:

1 cup rice

1 1/2 cup chopped mixed vegetables ( any combination of Capsicum, green peas, carrot, cauliflower)

3-4 green chillies ( You can also substitute chillies with 1 tsp red chilli powder)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tsp Pav bhaji masala

1/2 tsp garam masala

3 tsp butter

1 tsp jeera/ Cumin seeds

1/2 tsp turmeric

2 tsp finely chopped Coriander leaves

salt

oil

Method:

1. Cook rice with 1/2 tsp of oil. Adding oil makes rice granules separate. Spread cooked rice on a plate separating granules.
2. Heat non stick pan and add butter.
3. When butter melts add cumin seeds.
4. Add green chillies and finely chopped onion. Fry till it turns golden brown. Add ginger garlic paste and fry for a minute.
5. Add finely chopped tomato and fry till it becomes soft. Add turmeric.
6. Add all the mixed vegetables. Fry for a minute and cover the lid. Let this cook for 2 minutes.
7. Add Pav bhaji masala, garam masala. If you are using red chilli powder insted of green chillies, add red chilli powder. Add salt and fry for another 2 minutes.
8. Add cooked rice and mix well.
9. Garnish with coriander leaves and lemon juice.

This is my entry to Variety Rice Recipes event.

Preparation time : 15 minutes.

Tapioca/Sabudana thalipeeth

Sabudana thalipeeth is one of the most favorite dishes in Maharashtra. It makes a great, tasty breakfast. It is usually made during fasting (Upwas).  I remember in my childhood days I used to wait for Ekadashi ( festival on which we fast) so that I get to eat this tasty dish. :)

Sabudana khichdi is one more dish which you can make using same ingredients. Once I had bought sabudana of some new brand. I soaked it for making khichdi. But it became little bit sticky. If sabudana becomes more soft; its khichadi does not come out right. In such situation Thalipeeth is a perfect solution. I made its thalipeeth and it came out wonderful. :) This is one of many recipes which my mom taught me.

Ingredients:
1 cup sabudana
1 big potato peeled and grated
3-4 chillies
1/4 cup groundnut powder
1 tsp cummin seeds
oil
salt

Method:

1. Soak sabudana for 4-5 hours. You can also keep it overnight if you want to make this for breakfast. Add enough water to cover the sabudana. 
2. Make a paste of green chillies and cummin seeds.
3. Mix all the ingredients except oil. If mixture is dry, add little bit of water to make it moist. This way you will be able to pat it easily.
4. Take 2 tsp oil on tava/griddle. Make handful ball of the mixture. Pat it on tava. Make holes in it and put little bit of oil in holes.
5. Heat tava. Cover lid and cook for 2 minutes. Remove the lid and flip to bake other side. Roast on both sides till it becomes golden and crispy.

Serve hot with ghee.

Preparation time : 20 minutes.