RED BELL PEPPER HALWA !!!!

My todays recipe is from the blog FLAVORS AND COLORS. Believe me i was not sure about the taste until i tried it.  It tasted just like carrot halwa & was awesome in taste.

INGREDIENTS:- 

Red bell pepper(capsicum), grated - 1/2 cup                            
milk - 1 cupsugar - 1/2 cupcardamom powder - 1/2 tspghee - 2tblsp

METHOD:-

1. Wash, clean, cut & deseed the capsicum. Grate it & squeeze the water out & keep it aside.
2. Heat ghee in a pan. Add grated capsicum & saute it for a minute
3. Now add the milk & bring it to a boil. Simmer the flame & continue cooking till the milk is reduced almost to a dry mixture.
4. Add sugar & mix it well. Keep stirring at intervals until all the water evaporates & the mixture starts leaving the sides of the pan.
5. Add the cardamom powder & mix it well.
6. Switch off the flame & garnish with the nuts of your choice.

HAPPY COOKING :))))))

STRAWBERRY KHEER !!!!!!!

Today i came up with some unique recipe STRAWBERRY KHEER. I adopted this recipe from TARLA DALAL. 

INGREDIENTS:-

Strawberries, chopped - 1/2 cup

strawberry puree - 1/2 cup

cornflour - 2tsp

cold milk - 2tblsp

full fat milk - 3 cups

sugar - 1/2 cup

cardamom pow - a pinch

METHOD:-

1. Combine the cornflour & cold milk in a bowl, mix well & keep aside.

2. Boil the milk in a deep pan on a high flame, which will take approximate 5 to 6 mins while sirring twice inbetween.

3. Lower the flame & cook for 5 to 6 mins, while stirring continuously.

4. Add the cornflour milk mixture & sugar, mix well & cook on a low flame for 7-8 mins while stirring continuously & scrapped the side of the pan.

5. Add the cardamom powder, mix very well & cook on a medium flame for a few seconds.

6. Switch off the flame, add the strawberry puree & strawberries, mmix well & cool slightly.

7. Allow the mixture to cool completely. 

8. Refrigerate atleast 1/2 an hour & serve chilled.

HAPPY COOKING :))))))

MOONG DAL CHANA DAL VADA !!!!!

I got this recipe from my dear friend SANDHYA KAMATH. You can serve it as starters or as snacks or as side dish with rice. Speciality of this vada is it is crisp outside & soft inside. Tastes awesome when eaten hot.

INGREDIENTS:-

Chana dal - 1 cup                                                                
Moong dal - 1/4 cup
urad dal - 1 tblsp
ginger, grated - 1 tblsp
green chilles, chopped - 3-4
coriander leaves, chopped - 4 tblsp
curry leaves, chopped - 2 tblsp
salt- to taste
oil for deep frying

METHOD:-

1. Soak urad dal+chana dal+moong dal in sufficient water for 2 hrs. & grind them in mixer coarsely without adding water.
2. To this, add grated ginger+chopped curry leavs, coriander leaves, green chillies+salt to tastte & mix well.
3. Heat oil in a kadai , make small balls from dough, flatten them & deep until golden brown.
4. Serve hot.

HAPPY COOKING :))))))

PALAK PATHRADE !!!!!!!

      I adopted this recipe from one of my fav blog GEETHS DAWATH which s created & managed by my dear fried SAIGEETHA S. PAI who is an awesome baker too.  We usually prepare pathrode using colocasia leaves but this is slightly different method yet very tasty & quick & easy too. Dont forget to add more hing as we use bengal gram flour in this. Btw, i use pathanjali hing powder now a days & became fan of it. Btw, my friend staemed these pathrodes & deep fried them too. I didnt fried them ^& we ate steamed ones.

 Ingredients to marinate:

Spinach-1 bunch
Bengal gram flour-1/2 cup
Chilly powder-1 tsp
Asafoetida-1/4 tsp
Rice flour-2
tbsp
Salt-to taste

Method:

1. Wash,clean and chop the  spinach leaves.
2. Drain the water completely and add all the above ingredients under marinade.
3. Bind the mixture until it forms a lump like mixture and shape it into oblong shape.(Check the pic).

1. Steam it for 10- 12 minutes and then remove it out.

HAPPY COOKING :))))))))

SATHWIK CHANA DAL !!!!!!!!

My today"s recipe is SATHWIK CHANA DAL from "MY SATVIK KITCHEN". in this recipe no onion no garlic added & can make it during fast. 

INGREDIENTS

• Chana Dal-200 grams
• Tomatoes puree form-2 small
• Turmeric powder-1/4 teaspoon
• Asafoetida (Hing)-1 pinch
• Cumin seeds (jeera)-1/4 teaspoon
• Coriander powder (dhania powder)-1/2 teaspoon
• Red Chilli Powder-1/4 teaspoon
• Garam Masala Powder-1/4 teaspoon
• Salt to taste
• Oil-1 tablespoon
• Coriander Leaves to garnish
• Water-2 cups
• 
  

METHOD

• In a pressure cooker, add chana dal, water, salt & half of the turmeric powder & pressure cook for the time as required by the respective pressure cooker for the dal.
• Next, we prepare tadka for the dal.
• Heat oil in a pan. Add hing & as it starts to crackle add cumin seeds.
• As cumin seeds start to crackle, add tomatoes to it & then add rest of the turmeric powder.
• As the mixture starts leaving oil, add dhania powder, red chilli powder, & garam masala powder & mix well.
• As the mixture leaves oil, add dal to the pan & cook for another 10-15 minutes.
• When the dal appears cooked, switch off the flame & garnish with coriander leaves.
• Chana dal is ready to serve.

HAPPY COOKING :))))))))

BATATE HUMMAN/ COOKED POTATOES IN COCONUT GRAVY !!!!!!!!

My today's dish is an amchi speciality. BATATE HUMMAN / COOKED POTATOES IN COCONUT GRAVY. It's a very simple recipe but awesome in taste. We don't give thadka for humman, instead we dilute hing & add to it. You can add little fresh coconut oil too after gravy is done to enhance the taste. I added here as son requested. Usually humman should be little spicy but i don't make it spicy as per son's demand. If you like it spicy, then add more red chillies while grinding coconut masala. You can have it with rice/rotis/ shenvai/undi/dosa/idly etc. Btw, my son had it with CHEPPI KHEERI  :d

 INGREDIENTS:-

potatoes, boiled - 2 medium   

grated coconut - 1 cup
red chillies, shallow fried - 5 if guntur or 8 if byadagi
tamarind - big chana size
hing - double the big chana size
fresh coconut oil - 1tsp
salt to taste     
                                                

METHOD;-

1. Wash, clean & pressure cook potatoes for 4 whistles & cube them & keep aside (don't remove the skin).

2. Grind grated coconut+red chillies+tamarind to a smooth paste.

3. Heat pan & add ground masala+ cooked & cubed potatoes+ salt+ little water to make gravy required consistency & bring it to boil.

4. Dilute hing in little water & add to the gravy & bring it to boil. (if you like hing smell then you can add little more hing according to your taste).

5. Switch off the stove & spread a spoon of coconut oil on the top & close the lid.

6. While serving mix everything well & serve.

HAPPY COOKING :)))))))