foodieblogroll

Monday, 22 June 2015

Carrot Almond Halwa Recipe - Gajar Aur Badam Ka Halwa Recipe

gajar-aur-badam-ka-halwa

Carrot almond halwa / Gajar aur badam ka halwa - is a tasty halwa recipe, made with carrots and almonds.  Usually, we make carrot halwa or badam halwa, but for a change I tried making this  carrot badam halwa, which was a real hit at home.  This is a tasty sweet dish which can be made on special occasions like Diwali or during any family function.  I am sure this will be a hit.  

The method of making carrot badam halwa is very easy.  I have made use of blanched almonds, but if you are running short of time, you can use almonds or badam with the skin.  

The taste of halwa gets enhanced with more amount of ghee.  The more the amount of ghee, halwa becomes more tasty and rich, with a perfect texture.   I have added 7 - 8 tablespoons of ghee, but you can increase or decrease the amount of ghee as per your preference.  

I always make snacks for kids at home and don't like giving them store-bought biscuits or other goodies.  I always believe in giving them fresh homemade foods like halwa with vegetables or fruits, peanut chaat, fried peanuts, or sundal varieties.  This is healthier and  tastier.  Now to the recipe.. 

Other similar recipes:
  1.  Banana sheera recipe / banana and semolina halwa
  2.  Fruit custard 
  3.  Rava kesari / semolina halwa
  4.  Atta ladoo / wheat flour ladoo 


carrot-almond-halwa-recipe

CARROT ALMOND HALWA | GAJAR AUR BADAM KA HALWA

Gajar aur badam ka halwa - Ingredients 

  • carrots (grated) - 1 cup
  • almonds (blanched) - 1/2 cup
  • sugar - 1/2 to 3/4 cup
  • milk  - 2 cups
  • cardamom powder - 1/2 teaspoon 
  • cashew nuts - 5 - 6
  • ghee - 6 - 7 tablespoon 
halwa-recipe-with-carrot-almonds

How to Make Carrot Badam Halwa

1.  Soak almonds in water overnight or (soak almonds in hot water for 1 hour.  You can also microwave it for few seconds) and peel off the skin.

2.  Grind almonds into a smooth paste by adding milk.  (Don't add the entire milk, add 1 - 1 2/ tablespoons at a time.  I used 1/4 cup of milk. ).  Keep aside.



3.  Heat two tablespoons of milk, add 6 - 7 strands of saffron and keep aside.

4.  Heat 1 1/2 teaspoon of ghee in a thick bottomed pan or a non-stick pan.  Add cashew nuts and fry till golden brown.  Transfer it to a plate and keep aside.

5.  Add one more teaspoon of ghee to the same pan, add grated carrots and saute well till the raw smell goes off.  (You will find that the carrots get shrinked and a nice aroma comes. )

6.  Now add almond paste, 1 teaspoon of ghee, and then saute again for few seconds in low - medium flame.

6.  Then add milk (1 1/2 cups) and saffron milk to the sauteed carrots, mix well and keep cooking on low - medium flame till everything comes together.  Keep stirring in between to avoid sticking to the bottom of the pan.


7.  Once the milk has reduced and the mixture becomes slightly thick, then add sugar and cardamom powder.  Mix well.  Combine the mixture well.

8.  Check sugar.  Add extra sugar if needed.  Continue to cook on medium flame till the mixture becomes thick.


9.  Turn off the stove and garnish with nuts.

10.  Serve carrot almond halwa hot or cold.

diwali-sweet-recipe

Hope this post was useful.  Do leave your comments, views or suggestions in the box below.  

Enjoy cooking and serving
nandoo

Friday, 19 June 2015

Mooli Paratha Recipe / Radish Paratha / Stuffed Paratha Recipes

Indian-breakfast-recipes

Mooli paratha recipe - Mooli paratha is a very tasty paratha recipe or Indian flat bread with radish stuffing which is served as a breakfast item in North India.  Radish is called as mooli in Hindi and hence the name mooli paratha.  

While making mooli paratha, take care to squeeze out excess water from radish or mooli.  Otherwise, there are chances that the stuffing will come out and parathas may break while you roll. But don't throw out the excess water, it is full of vitamins.  You can use this for kneading the dough.

The recipe I am sharing today is a stuffed mooli paratha version, but if you don't have time or you want an easier version, you can add all the ingredients to the wheat flour, knead it well and make paratha.  This unstuffed version will also be equally tasty.  

Radish paratha is very tasty.  Often, people dislike radish because of its smell.  But in this recipe for mooli paratha, the radish is grated and sauteed along with other spices which removes the bad smell of radish and makes it very tasty and enjoyable.  

Mooli parathas are served with curd or yogurt, chutney or pickle.

More paratha recipes:

1.  Aloo paratha
2.  soya stuffed paratha
3.  sweet chapathi
4.  kulcha

mooli-paratha-recipe

Mooli Paratha Recipe


Radish Paratha Recipe - Ingredients 

For dough
  • wheat flour     - 2 cups
  • salt                  - 1/2 teaspoon 
  • water               -  as required to make the dough
For stuffing
  • radish  (grated )                - 2 cups
  • onion   (finely chopped)   - 1/2 cup
  • green chili                         -  1 (chopped)
  • ginger (grated)                  -  1 teaspoon
  • turmeric powder               -  1/2 teaspoon
  • chili powder                      -  1/2 teaspoon
  • coriander powder              -  1 1/2 teaspoon
  • cumin powder                   -  1/2 teaspoon 
  • garam masala                    -  1/2 teaspoon
  • oil                                      -  1 1/2 teaspoon
  • salt                                     -  to taste
paratha-recipe

How to Make Mooli Paratha / Radish Paratha 

For dough
  1. In a wide mouthed bowl, add wheat flour and salt.  Mix it well.  Then add water slowly little by little until all the contents come together as a mass.  Add 1 teaspoon of oil to this and knead it again once more.  The dough should soft but firm.  (It should not be sticky).  Cover and keep it aside for 10 - 15 minutes.  
For stuffing

  1. Meanwhile, clean radish, peel the skin, grate it.  Transfer it to a colander, squeeze the grated radish, and remove the excess water.  (Don't throw the water out. It can be used for kneading the dough. )

  2. In a pan, heat oil, add finely chopped onion, chopped green chilies, grated ginger and saute till it becomes brownish in color.  

  3. Next add grated radish / mooli and all the dry spice powders (chili powder, coriander powder, turmeric powder, cumin powder and garam masala.).  Saute well for a few minutes until the entire moisture goes off.  This will take around 8 - 10 minutes.  

  4. Finally, add chopped coriander leaves, mix well, turn off the stove and allow it to cool. 

How to prepare radish parathas 

  1. Divide the dough and the stuffing into equal sized balls.  

  2. Roll each ball into a thick circle, keep the stuffing in between and seal it by pulling the edges to the center and sticking it without leaving any gap in between.  If there is any gap, then the stuffing will come out while rolling. 

  3. Once sealed, dust it and roll it into parathas of desired thickness.  

  4. Heat a griddle or tawa, grease it with oil.  When tawa is hot enough, put the rolled circle gently onto it, drizzle oil along the sides and cook on both sides in medium heat till both the sides get cooked and brown spots appear on both the sides.  

  5. Transfer it to a serving plate.  Add more ghee / oil while serving.  Serve radish paratha along with curd, raita or any curry of your choice.  

stuffed-paratha-recipe
Hope this post was useful.  Do leave your comments in the box below.  

Enjoy cooking and serving 
nandoo



Sunday, 14 June 2015

Muthira mezhukkupuratti / Muthira upperi / Kollu mezhukkupuratti / Horse gram stir fry

healthy-recipes
Horse gram mezhukkupuratti / upperi -  Mezhukkupuratti or upperi is a traditional Kerala style side dish for rice .  It is usually served with rice and curry.  Mezhukkupuratti is usually made with vegetables or pulses.  Today, I am sharing a mezhukkupuratti recipe made with horse gram / kollu / muthira / kulith.

Horse gram is one of the lesser known pulses.  Now a days, we are used to oats, cereals, pizza, pasta burgers and we rarely use pulses like horse gram which are good for health and tasty too.  Horse gram is very healthy and is widely used in Ayurveda medicine for treatment of piles, rheumatism, conjunctivitis and worms.  You can read more about health benefits of horse gram for diabetes and also benefits of horse gram and who should avoid using horse gram.  Now to the recipe..


muthira-upperi

Other similar recipes:

1.  soya bean upperi 
2.  papaya mezhukkupuratti

Muthira Upperi 

Ingredients required

muthira / horse gram / kollu - 1 cup
coconut oil  - 1 tablespoon
water - 3 1/2 cups

For tempering
mustard seeds  - 1 teaspoon
dry red chili  - 1
green chili  - 1
curry leaves - few
onion (medium )  - 1 (finely chopped)
turmeric powder  - 1/2 teaspoon
red chili powder  - 1/2 teaspoon
salt  -  to taste

side-dish-for-rice

How to Make Muthira upperi / Horsegram stir fry / kollu mezhukkupuratti

1.  Wash horse gram twice or thrice in water and soak it in 2 cups of water overnight or for 6 hours.

2.  Transfer the contents to a pressure cooker, add one more cup of water, 1/2 teaspoon salt and pressure cook for one whistle.  After that, reduce the flame and cook for 10 minutes or until it gets cooked till soft.  (It should be soft but not mushy. ) Keep it aside.

3.  In a pan, heat oil.  Splutter mustard seeds.  Then add dry red chili, green chili, curry leaves and saute for few seconds.

4.  Then add finely chopped onion, crushed ginger and saute till it becomes brownish in color.

5.  Add the cooked horse gram along with the cooked water and another half cup of water, bring it to a boil.  Then reduce the flame, and cook again for another 5 minutes or until the entire water gets evaporated.

6.  Turn off the flame.  Serve with rice and curry.

horse-gram-recipe

If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below. This will keep me motivated.  

Enjoy cooking and serving
nandoo 





Friday, 12 June 2015

lasooni dal tadka recipe / lasuni dal recipe / garlic dal / how to make lasooni dal

side-dish-for-chapati

Lasooni dal tadka recipe - is a very tasty Indian dal recipe which can be served along with rice or with chapati / roti.  Dalati / dal is a Sanskrit word which means open or split.  Dal actually stands for split pulses, but in Indian cooking dal means both the ingredient which is used for cooking and the final product.  Dal is a traditional Indian dish often served with rice and is a staple in many Indian houses and restaurants.  One can find so many dals / daals used in India - masoor dal, moong dal, toor dal and so on.  All these are split forms of lentils like moong dal is split whole green gram,  where as toor dal is split pigeon peas.  

Lentils are full of proteins and since I am on a strict vegetarian diet, it is one of the few sources that we try to include in our daily diet.  Toor dal is rich in folic acid.  It is also an excellent source of nutrient and plant protein and they also contain a good amount of dietary fiber.  

Lasuni dal tadka is a simple, quick version of dal tadka with a garlic flavor.  Dal tarka is a simple flavorful dish, where lentils are cooked to a soupy consistency and tempered with dry red chili, garlic and cumin seeds and this tadka gives it a distinct flavor.  Garlic is called as lasoon in Hindi and hence the name lasooni dal / lasuni dal.  This dish makes use of a good quantity of garlic both while cooking the dal and also while tempering. You can also call it as garlic dal due its garlic flavor.  Usually, tomatoes or tamarind is used to give a tangy taste to the curry, but here the tanginess comes from the lemon.  

In this recipe, I have made use of toor dal, but you can also make use of moong dal or a mixture of daals to make this dish.  I like my dal in a slightly thicker consistency, but you can make it in thick or medium thick consistency according to your taste preference.  

side-dish-for-rice

Other similar recipes:

1.  panchmel dal / mixed lentil dal curry
2.  goan drumstick dal 
3.  radish chana dal recipe
4.  dal tadka 

Ingredients required

toor dal / pigeon peas / thuvara parippu  -  1 cup
onion   -  1 (small - finely chopped)
garlic  - 1 1/2 tablespoon (finely chopped)
green chili - 1 (chopped)
ginger        -  1/2 teaspoon (chopped)
turmeric powder   1/2 teaspoon
cumin powder  - 1/2 teaspoon
lemon juice  - 1/2 teaspoon
salt   - to taste
coriander leaves  - 2 tablespoons (chopped)

For tempering

ghee   - 1 1/2 tablespoon
mustard seeds  - 1 teaspoon
dry red chili  - 1  - 2
asafoetida powder / hing / kayam  -  one pinch
cumin seeds  / jeerakam   - 1/2 teaspoon
garlic  - 1/2 teaspoon  (finely chopped)
red chili powder  - 1/2 teaspoon

dal-recipe

How to Make Lasooni Dal Tadka / Lasuni Dal / Dal lasooni 

1.  Wash toor dal twice or thrice in water.  Transfer the dal to a pressure cooker, add onion, garlic, green chilies, turmeric powder, hing / asafoetida powder and salt to the pressure cooker

2.  Add  4 cups of water.  Cover and pressure cook for 5 - 6 whistles or until it gets cooked till smooth.

3.  Once the pressure releases, mash the dal with a spoon or whisk.  You will find that the dal became thick.  Add 1 - 2 cups of hot water and bring it to a medium consistency.  Keep it aside.

indian-vegetarian-curry

4.  In a pan, heat ghee/ oil.  Splutter mustard seeds.  Then add cumin and let it sizzle.

5.  Next add garlic, saute till it becomes golden brown.  Turn off the flame, add red chili powder and hing.

lasooni-dal-recipe

6.  Pour the tempering over the dal.  Stir well and then garnish with chopped coriander leaves. Finally add lemon juice.

7.  Serve with hot steaming rice or with roti or chapati.

lasooni-dal-tadka

If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo





Monday, 25 May 2015

Peanut chutney powder recipe / Shenga chutney pudi / Side dish for idli or dosa

peanut-chutney-powder

Peanut chutney powder  -  is a spice powder made with roasted peanuts, roasted gram, red chilies and other spices.  It can be served as a side dish with South Indian breakfast items like idli or dosa.  South Indian food contains various dry chutney powder recipes that can be prepared in bulk and can be stored.  It can be served with rice, idli or dosa.  Click the link to can see the steps to make soft, spongy idli's .  These homemade chutney powders are very healthy, tasty and just needs a few minutes to make it at home.  

This chutney powder is also called as shenga chutney pudi or kadalekayi chutney pudi.  Kadalekayi is a Kannada name for peanuts and shenga in Marathi.  This is really very easy to make and aromatic.  It can also be stored for few days in airtight containers.  Now to the recipe..

Other similar recipes:

1.  idli powder / podi
2.  horse gram powder / muthira podi
3.  sesame seed powder / ellu podi


peanut-recipes

Ingredients required

peanuts                                          -   1 cup
roasted chana dal / pottukadala     -    1/3 cup
dry red chili                                   -   8 - 10
cumin seeds / jeera                        -   1 teaspoon
garlic                                              -  2 - 3
sesame seeds                                  -  1 tablespoon
asafoetida powder                          -  1/2 teaspoon
curry leaves                                    -   few
tamarind                                         -   one marble sized ball
oil                                                   -   1 teaspoon
jaggery                                           -   a piece (optional -  I didn't use)

side-dish-for-idli-or-dosa

How to make chutney powder

1.  Heat a pan or kadhai and dry roast peanuts in low flame until it gets roasted well and brown spots appear on them.  Transfer it to another plate.

2.  In the same pan, add roasted chana dal / fried gram, just saute for a few minutes till it becomes warm and then transfer it to a plate along with peanuts.

3.  Next add sesame seeds and roast them on low flame till they become slightly brownish in color.

4.  Add garlic and tamarind, saute till they turn crispy.

dosa-milaga podi-idli-chutney- powder

 5.  Add a teaspoon of oil, then add dry red chili and curry leaves to the same pan and saute till it becomes crisp, then add sauteed tamarind and garlic, saute for a few seconds and transfer to plate along with other ingredients.

6.  Next add cumin seeds and saute again for a few more minutes on low flame and then add along with the other ingredients.

7.  Now add other ingredients along with asafoetida powder to the kadhai / pan, and saute for few more minutes.  Transfer it to a plate and allow it to cool.

shenga-chutney-pudi

8.  Add all the roasted ingredients along with salt and jaggery to the mixer jar and grind it to a fine powder.

peanut- chutney- powder-recipe-idli,dosa-side-dish


9.  Peanut chutney powder is ready.  This goes well with breakfast items like  idli / dosa.  Serve chutney powder topped with ghee / oil.

chutney-powder-recipe
chutney powder

If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below. This will keep me motivated. 

Enjoy cooking and serving
nandoo

Thursday, 21 May 2015

Capsicum zunka / Simla mirch ki subzi / Besanwali simla mirch

side-dish-for-chapathi

Capsicum zunka - is a tasty side dish made with capsicum or bell pepper.  It is also called as besanwali simla mirch as it makes use of besan and simla mirch for making this dish.  In Hindi, gram flour is called as besan and bell peppers are called as simla mirch / shimla mirch.  Since this dish is made with a combination of besan / gram flour and capsicum / bell pepper, this dish is also called as besanwali simla mirch / shimla mirch ki subzi / besan subzi.  It is a very tasty side dish for rice / roti or chapathi.  

Now you all might be thinking, what is meant by zunka.  It is a Maharashtrian subzi prepared with besan / gram flour.  Zunka is a very popular dish in Maharashtra and in North Karnataka and is usually made with veggies such as onion, okra, methi, cabbage and capsicum mixed with besan / gram flour / kadala mavu.  It is a very flavorful and tasty side dish but since gram flour is made use of, it is very important to roast gram flour separately in low flame till it becomes aromatic.  This will take little time, but it definitely gives a tasty subzi.  Now to the recipe... 

Other similar recipes:

1.   thakkali curry (tomato curry with coconut milk)
2.  dal tadka / lentil curry
3.  matar paneer
4.  potato peas kurma / korma
5.  aloo patta gobi subzi / potato cabbage curry
6.  chana masala (without coconut)
7.  panchmel dal / five lentil curry
8.  moong dal curry (no onion no garlic)

Ingredients required

capsicum                            3 medium
onion                                  1  (finely chopped)
ginger garlic paste              1 teaspoon
green chili                           2 finely chopped
cumin seeds                        1/2 teaspoon
turmeric powder                 1/4 teaspoon
coriander powder                2 teaspoon
red chili powder                  1/2 teaspoon
garam masala                      1/4 teaspoon
amchoor powder                 1/4 teaspoon
mustard seeds                      1/2 teaspoon
besan / gram flour               3 tablespoon
oil                                        3 tablespoon
salt                                       to taste
kasuri methi                         1 tablespoon

capsicum-zunka

Method

1.  Wash and clean capsicum, dice into cubes and keep aside.

2.  In a pan, add besan / gram flour / kadalamavu and roast it on low flame till it releases a nice aroma.  Transfer it to another plate and keep aside.


3.  In the same pan, heat oil, splutter mustard seeds. Then add cumin seeds and wait till it sizzles.

4.  Then add chopped onion, ginger garlic paste and chopped green chilies.  Saute till onion turns golden brown in color.

5.  Now add turmeric powder, red chili powder, coriander powder, garam masala, amchoor powder (dry mango powder) and mix well.  Saute till the raw smell goes off.


6.  Next add diced capsicum pieces and salt.  Mix well.  Cook uncovered on low medium flame till capsicum pieces get cooked well.

7.  Once capsicum pieces are cooked well, add besan / gram flour one tablespoon at a time.  Mix well so that the entire flour gets mixed well with capsicum.  Add one more tablespoon of oil and keep mixing in medium flame for 5 - 6 minutes.  Do not cover at this stage.


8.  Garnish with chopped coriander leaves.

9.  Serve hot with rice, phulka or chapathi.

side-dish-for-rice

Tips:

1.  Roast besan / gram flour in low flame till it gets roasted well and becomes aromatic.  It should not get burnt.  So keep stirring.

2.  While adding chickpea flour, don't add the entire flour together.  Add 1 tablespoon at a time or else, it will form lumps and the dish won't be tasty.

3.  You can add more oil and fry it more to get tastier subzi.  But it is personal choice.

If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo


Tuesday, 19 May 2015

Sweet corn sandwich / Recipe of cheese sandwich

corn-recipes
 Sweet corn sandwich  -  is a tasty sandwich made with cheese and corn filling.  In this recipe, I have made use of american sweet corn, capsicum, little tomatoes and cheese slices.  But you can make variations according to your taste.  You can also add red, yellow or green bell peppers, addition of tomatoes are optional.  Take care to remove the seeds from tomatoes before using them or else sandwiches will become soggy.   You can use cheese spread instead of cheese slice.  Now to the recipe..

Other sandwich recipe:


Ingredients required

sweet corn           -  1 cup
onion                   -  1/2 cup  (finely chopped)
capsicum             -  1/2 cup   (finely chopped)
green chili           -  1 (chopped)
pepper powder    -   1/4 teaspoon
salt                       -  to taste
cheese slices        -  5 - 6
bread slices          -  10 - 12
butter                   -   as required

sandwich-recipes

Method 

1.  Remove corn kernels from cob and cook it until it becomes soft.


2.  In a bowl, add sweet corn, finely chopped onion and capsicum, green chili, pepper powder, salt and mix well.  (Add very little salt as cheese contains salt.  ).  Remove the seeds from tomatoes and chop finely.  


3.  Take two pieces of bread.  Apply butter on one side of the bread, add 2 - 3 tablespoons of corn filling and spread it on the other side.  Place a cheese slice on top of corn filling.  Cover with other bread piece and apply butter on top of the bread piece.


4.  Heat tawa and on low flame, and toast them on low flame on both sides till they become crisp.  Cut into diagonals and serve with tomato sauce.


sweet-corn-sandwich

If you find this post useful, I would be happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given  below.  This will keep me motivated.  

Enjoy cooking and serving
nandoo