Ingredients :
Bored of making the idlis with same recipe using rice :-\ made me think on the changes that can be brought in the recipe. so tried something different this time replacing rice with moong dal & landed up with nice fluffy idlis bringing yummy compliments on the dining table :-) Thus thought of sharing ...here it goes like this...
Ingredients:2 bowls Moong dal.
1 bowl Udid dal.
2 tbsp Curd.
1 pinch baking soda.
salt to taste.
Method:
Moong Dal & Udid dal has to be soaked in water to soften & then grind them
separately in fine smooth paste.
Add both the mixture together & add curd,baking soda & salt to taste.
Keep the batter to ferment for about an 1/2 & hour.
Fill the mix in Idli stand for steaming.Tips : apply oil before pouring the mix
so the Idlis when steamed can be easily removed.
Moong dal Idlis are ready to serve with sambhar or chutney as per the audience
choice ;-)
Ingredients :
200gm Mushroom.
Chopped Onion.
Green Chillies,Coriander,Ginger Garlic Paste.
Tomato puree.
Curry leaves.
1/2 tbsp Turmeric powder.
1 pinch Salt.
1/2 tbsp Mushroom masala.
2 tbsp Curd.
Method :
1) Boil Mushrooms for 5 min.
2) On other hand,make oil to heat in a pan.
3) Add curry leaves & chopped onion in a hot oil & fry till turns light brown in
color.
4) Add the Green Chillies,Coriander,Ginger Garlic Paste to the onion.
5) Then add tomato puree & stir well.
6) Add turmeric powder,Garam masala or Mushroom masala if available.
7) Add 2 tbsp Curd to the mix.
8) Finally add boiled Mushrooms to the gravy mix & add 1/2 glass water & keep
for simmer for 5-10min.
Ready to serve as a starter or with bread/roti....:-)Yummy!
Thus, its recently i have visited one of my friends place without any formal invitation to learn a new recipe from her which she was about to make in snacks & i learned this very new recipe which is called "Sabudana Thali Pith".
Mostly Thali pith is very famous in Maharashtra & this could be treated as a bit twist in it ;-P
Ingredients : 
Sabudana (Grind into Flour like)
Boiled Potatoes.
Green Chillies.
Corriander.
Groundnut (Grind).
Salt to taste.
Method :
Mix well Sabudana Flour,Smashed boil potatoes,Grren Chillies coriander Paste.
Also add grated groundnut to the mixture & 1/2 tbsp salt.
Mix well the mixture & form it into dough like.
Once the dough is ready start making round
shape rotis (Thalipith)with the help
of your fingers (Tips : For it to not stick you can use plastic paper placed on
the kitchen platform or plate for rounding in roti shape).
On other hand make pan to heat & bake well the thali pith from both sides &
while doing so also apply some ghee to it & remove on the foil paper ready to
serve with curd or chutney.
Ingredients : 200gm Besan. 100gm Rice rawa ( used mainly in Idlis). 50gm Curd. 1 pinch Soda. 1/4 tbsp Turmeric Powder. Salt. Oil to Fry. Method : Mix well the Besan, Rice rawa, Curd, salt, Soda, Turmeric powder & keep for 2.00 hrs for fermentation. Once its fermented properly,spread the mixture in a plate & keep for steaming in a water filled close vessel while steaming take care that the evaporated water dont falls on the plate as the mixture should be dry.(Tips : before spreading mixture on the plate spread oil so that the mixture dont sticks & can be easily removed once steamed)Once the batter is steamed remove the plate out & keep it to cool & then cut the mixtures into small dhokla shape pieces & on other hand make oil to heat & put the pieces to deep fry in the oil till they turn light brown color & ready to serve with chutney or sauce.
Ingredients :
400gm Kheema.
3 Onions chopped.
3 Tomatoes chopped.
5 green chillies paste.
1tbsp Ginger Paste.
1tbsp Garlic Paste.
coriander paste.
1/2 bowl Curd.
Curry leaves.
Oil.
Method :
1st Marinate the Kheema with chopped onion, Green chillies Ginger Garlic
coriander Paste,
add 1/2 tbsp turmeric powder & salt to taste.
Add curd to the mixture.
Steam the Kheema mixture for about 20 min.
On other hand pour oil in the pan to heat & once oil is heated add curry leaves
& chopped onion & stirr it till it turns light brown color then Add chopped
tomatoes to the mixture in pan & smash it.
once the mixture is turned into gravy add 1/4 tbsp turmeric powder ,1/2 tbsp red
chilly powder(To be added for the color),1 tbsp Meat Masala, also add 3 tbsp
Curd and chopped coriander.
Once the mixture is mixed well add steamed Kheema to the mixture & keep it for
5-10min.
Ready to serve, for relishing you can also spread butter on the top.Wow!...if its raining we like eating some hot crispy dishes then what could be a 1st option ...but obvious you may feel like eating either Pakoda's , samosa's & bla bla bla..." Mom i m bored of eating same monotonous recipes all the time can we try something new this time" this is what really feel like saying at that moment.. :-( so u might have sweet corn available in your fridge or on the street near to your apartment so just pick some sweet corns from there & do make this recipe ...so cripy & Yummy by Mummy......
Ingredients :
Sweet cornGreen chilliesCorianderGarlicGinger Corn FlourRice flourOil to fryMethod :
*Grind Sweet Corns in a mixer till it forms thick batter.
*Also grind Green chillies,coriander,garlic,ginger together.
*Mix well both the mixture & add corn flour to the mixture.*Shape the mixture in round cutlets. *On other hand ,Pour oil in a pan to heat.*Once oil is heated deep fry the doughs but before you put them in oil spread
them on rice flour such that both the sides of
cutlets are mixed well in rice flour.*Fry the cutlets till they turn light brown color & crispy & remove them on a tissue paper for excess oil to get soaked & ready to serve.
You can serve with Tamarind chutney easy & fast to make...
Tamarind chutney :
Mix Tamarind,Jaggery , red chilly powder & Salt to taste & grind. Tamarind chutney is so yummy to be served with crispy sweet corns cutlets...
"Bombil cha rassa"
Bombil Fish Curry.
Ingredients :
Bombil Fish pieces.
For giving Tarka;
1 Onion chopped.
3 Tomatoes chopped.
Curry Leaves
For Gravy;
Make a Paste of
1/2 Coconut.
4 Green chillies.
Garlic.
Ginger.
Coriander
3-4 curry leaves.
Masalas;
1/2 tbspn Turmeric Powder.
1/2 tbspn Meat masala.
Salt to taste.
Lemon.
Method :
1) Pour oil in a vessel ( kadai) to heat.
2) Give tarka by all ingredients require for tarka mentioned above in order of
curry leaves,onion & then tomatoes.
3) Add all masalas given above to the tarka & mix well.
3) When tarka is ready add the coconut paste prepared for the for gravy.
4) Add 1 glass water & stir well.
5) And wait for gravy to boil , on boiled add fish pieces to the gravy from top
& stir slowly & wait for some more boil.
6) Squeeze lemon from top to taste.
Ready to serve with Rice or just drink.... sounding phurrr ;-p
Moving to our Recipe i.e
turns too small so to avoid that you can fry them in oil before adding to the mix) .I still remember the last Ganesh utsav when i made 51 Modaks on the visarjan day
that was really something that gave me an opportunity to learn
a dish which i can say i am very expert in...more than my mom (as being said &
Complemented by herself ;-) ).
My Recipe goes like this.......
Ingredients :
1/2 Bowl Rice Flour.
1/2 Bowl Jaggery.
1 Bowl Grated Coconut.
4 Cardamom.
1/2 Nutmeg (Jaiphal).
Salt to taste.
Method :
1)Add the salt to rice flour & knead it till it turns into soft dough ; Tips:
you can also use hot water & some oil to make it soft.
2)On other hand mix grated coconut jaggery in a a pan & keep it on a slow flame
; Tips : you can also grate jaggery that could help to melt it fast.
3)Keep stirring it well till jaggery melts & gets mixed well while coconut turns
light brown color also add a pinch of salt to taste.
4)Then, run cardamom & nutmeg in mixer till it becomes a powder like & sprinkle
it on the coconut jaggery mix to form in so called "Saran"
to be filled in Modak.
5)Now start making small puri's of rice flour & fill it with saran & shape them
into Modak like ; Tips : you might find shaping a bit difficult but theres a
solution for it like you can use "Modak saancha " available in shops just like
we have it for Karanji.
6)Now once filling up is finished & shaped into modak keep a water to boil in a
vessel & adjust a chalni on it such that it should not touch water , then cover
it with a plate or a cloth to ensure modaks are steamed properly.
once steaming is done modaks are now ready to be served as prasad ;-)
AS a twist to the recipe rather than steaming the modaks you can also fry them
in a Ghee or Dalda till they turns light brown color to enjoy "Crispy
Modaks"....YUmmy!
"Lord Ganesha " will surely bless you if you really do this much efforts to give
him a bhog of Modaks made by you... :-) as i also tried doing it!
Ghiya( Bottle Gourd) Raitaa
Dudhi......shuck! hahah this used to be an exclamation when i found Dudhi in my
lunch box.....than wht i use to do is by skipping my lunch & go on hunting in
canteen for something in snacks & then back to class late after recess & stand
outside the class as a punishment by teacher......phew! awesome day..
In evening when returned home Mom removes the lunch box for washing finds that
dudhi back the way as it was packed
So one day my smart Mamma decided to pave the way out of it & then one fine day i found a very new dish
in my lunch box which i kept guessing by the time my friends finished & it was
just that i tasted it so little & all of sudden it disappeared from my lunch
box .......oh really was not able to resist the temptation that took me
throughout the day to think about & wait to reach home & grab mama & ask "Mom
What had you given in my lunch box today ,sorry but cant still make out what
was it that was so chatpataaa..."
& you know what that was a not April month but still i thought that was a 1st
time when i was made such a big fool to know that it was a "Dudhi......sh...k!
So really wont mind sharing the Recipe stolen from moms kitchen by which even you can think of fooling
around those haters just like me;-)
here we go .....
Ingredients :
1 bowl grated Dudhi
1/2 bowl Curd
Curry leaves
Oil
Mustard
Cumin Powder
1/2 tbspn Black salt
1/2 tbspn chopped chillies.
1 pinch pepper powder.
1/2 tbspn udid dal
1 Lemon.
Method :
1st boil the grated dudhi in only 1/2 cup water till it becomes soft like we do
it for Gajar halwa,
Then once its done remove the hot water from it till becomes dry after all water
is soaked out from it,
then add curd to it & mix well with the help of spoon,
add all the masala's to it like black salt, cumin powder , pepper powder.
on other hand put oil in a pan wait till it's hot & ready for the tarka,
then add mustard & curry leaves u can also add udid dal to taste once ur tarka
is ready add this tarka to dudhi curd mix.
you can keep this mix in fridge to cool down with your salad & serve it like a
salad with food or can have it just with plain rice or roti by just squeezing lemon on
the mixture at the time of having it...
ummmm......isnt that very chatpata "Ghiya kaa Raita"
& forcing you to eat your most hated dudhi ;-)
NO matter how prospered we are but we are always advised by our Mom that not to throw the food in dustbin as its really worth,
Lets save the food thats really going scarce at least for those from small & undeveloped places..
so giving you some of the menus that can be home made with the
ingredients already available at your home
like when you find the kneaded flour remaining out of the Chapatis made last
night & you find it has started fermenting.........
what do you do?
of course you will look for a dustbin to throw it but remember that many items
from some of your favorite menus like Idli , Dosa are also made after
fermenting the ingredients eg rice, dal etc.
So than do think before throwing the fermented flour that you can also have so
many items made out of it,
But now i can share 1 of the recipe that my mom use to make out of it
thats named as "Malpova"
here we go...
first put the fermented kneaded flour in the mixer add some water to it in the
measurement
of 1 bowl of kneaded flour + 1/2 cup water,
to make your mix sweet add 1/2 bowl Sugar or Jaggery
run the mixer till your ingredients forms into thick (batter) paste like (just
like you
prepare it for cake), to have some flavor to it you can also add 1/2 tbsp
cardamom powder
& dry fruits mix once the paste is ready.
Now you put Ghee or Dalda on a pan to heat & with the help of spoon (used for
serving gravy) take the
mixture & spread it on the pan in round shape (like utappam)
bake it properly from both sides & then once it turns light brown color also
check that its not sticky ,
then remove from the pan & put it on Tissue paper to have all excess Ghee or
Dalda soaked from it & ready to be served.
So,before you throw any food items think twice just like my Mom on about experimenting some new
tasty items that can be made out of it.
