ROTI NU SHAAK / ROTI KI SUBZI !!!!!!!

My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.

INGREDIENTS:-                                                                       

leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing

METHOD:-

1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.

KHUBBE HINGA UDAK / CLAMS IN COCONUT BASED GRAVY !!!!!

My todays recipe is using clams & i. e. KHUBBE HINGA UDAK. But i don't know much about clams . So, i adopted these information about clams from the blog AAYI'S RECIPES. 

Clams are used widely in Konkani cooking.  During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used.

There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish

                    ( here are the 2 varieties of clams)

                ( i used this type of clams for this gravy )

INGREDIENTS:-

clams, cleaned, cooked & one side opened - 2 cups

coconut grated - 1

red chillies - 12

hing - small chana size

tamarind - small chana size

salt to taste

METHOD:-

1. Grind coconut, tamarind and red chilies to a smooth paste.

2. In a pot, mix the paste with clams. Add sufficient water and salt.

3. When the curry starts boiling, add hing (dilute hing in 2tbsp water) & mix well.

HAPPY COOKING :)))))

NAAN !!!!

I adopted this recipe from the blog VEG RECIPES OF INDIA. 

Ingredients

dry ingredients to be sieved:

• 3 cups flour (2 cups whole wheat flour + 1 cup maida/all purpose flour or half-half of both or just all purpose flour) (i used only all purpose flour)
• 1.5 tsp baking powder
• a pinch or ¼ tsp baking soda
• salt as required
• 
  

wet ingredients to be mixed:

• 3 tbsp yogurt (dairy or vegan) 
• 2 tbsp milk (dairy or vegan)
• ¾ or ⅔ cup water or as required
• 2 tsp sugar or organic unrefined cane sugar
• 
  

additional ingredients:

• 3 tbsp oil for kneading in the dough
• 1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds ( i used only sesame seeds here)
• oil, ghee or butter as required for applying on the naan (optional)

Instructions

1. mix water, milk and yogurt.
2. stir in the sugar in the above mixture.
3. sieve the flours, baking powder, baking soda and salt.
4. mix the flour with the wet ingredients that we made first.
5. knead to make a smooth dough.
6. if the dough looks dry then add some water and knead again.
7. the dough should be smooth and soft.
8. cover with a wet cloth and keep aside for 10 minutes.
9. after 10 minutes, add oil and knead the dough again.
10. cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
11. make medium sized balls of the dough.
12. roll in a small circle and sprinkle some onion seeds on the dough.
13. roll into a four or five inches round circle.
14. if you want you can stretch the dough to one side to give a tear shape to the naan.
15. on a hot tava or griddle, place the naan
16. partly cook both the sides of the naan on the tava
17. then place the naan with the help of tongs on fire
18. and cook both the sides till they get browned and slightly charred.
19. when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
20. alternatively, you can also cook the naan in a tandoor or bake them.
21. place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
22. serve the naan hot or warm with any paneer or vegetable curry or even with dal.

HAPPY COOKING :))))))