Kolhapuri Akkha Masoor

 

Akkha Masoor is a very tempting and super delicious Maharashtrian dish .

It is a very famous recipe of Kolhapur though it is equally popular in Karhad, Sangli & Islampur too.

Today I have shared step by step perfect recipe of Kolhapuri Akkha Masoor along with the secret authentic garam masala recipe too.

Moong dal Banana Salad

 #sweetnspicyaromas

A quick tasty and healthy salad recipe made with moong daal and ripe banana along with few other chopped vegetables. 

This protein rice salad is light to digest and at the same time fulfilling making it ideal for dinner . 

It is an ideal weight loss salad recipe which does not involve any cooking process. 

A healthy dinner option to control your cholesterol. 

So even small children can make it easily with little help for elders . 

Winter Special Kulith (Horsegram) Curry, सर्दीयों में खास कुलीथ मसाला/कुळीथाची उसळ, हुलगा

 #SweetnSpicyAromas

Kulith or Horse gram is a dark brown coloured lentil which is flat in shape .

It is known as a miracle super food as it is a storehouse of many minerals like phosphorus, calcium, protein and iron.

Kulith being heaty in nature is usually consumed in winter season .

It is considered beneficial in weight loss, diabetes, kidney stone problems, common cough and cold and much much more .

Though people having acidity should try to avoid kulith due to it’s heaty nature . Ingredients -

1 cup Kulith (Horsegram) 2 onions 2 tomatoes 3-4 tbsp freshly grated coconut 1 green chilly 2-3 garlic flakes Small piece of ginger fistful of coriander leaves 4-5 tbsp oil 1 tsp – mustard seeds (rai/sarson) 1/2 tsp cumin seeds (jeera) 1/2 tsp turmeric pd (haldi) 1 tsp chilly powder (lal mirch pd) 1 tsp garam masala Salt as per taste For extra tadka - 1 tbsp oil 2-3 chopped garlic Few chopped curry leaves 2 dry red chillies Coriander leaves for garnishing

#WinterSpecialRecipes #KulithMasalaCurry #HorsegramMasalaCurry #कुलीथमसाला #कुळीथाचीउसळ, #हुलगा

Red lentil stir fry ( मसुरीची उसळ )

Ingredients : 

1 bowl whole masur ( red lentil )
1 big onion  ( chopped )
2 green chillies ( cut into two )
2 tbsp oil
1/2 tsp mustard seeds
1 pinch hing ( asefoetida )
1/4 tsp haldi ( turmeric pd )
1 tsp sugar
salt as per taste

For Garnish :

chopped coriander leaves
grated fresh coconut

Method : 


Wash and soak masur in water for 4 to 5 hours .

Drain out all the water .

Heat oil in kadhai and add mustard seeds .

When they splutter add chillies and hing .

Add chopped onions and saute till trasnparent .

Add drained whole masur , salt , sugar , haldi and stir well .

Add 1/2 bowl water and cover the kadhai with a lid .

When the usal is cooked and masur becomes soft switch off the gas .

Garnish with coriander leaves and grated coconut .

Lima Beans Curry ( Karwari Style )

Its really been a long long time since I last posted something here. But now I have made a promise  to myself to be regular in posting . So  today to start with I am posting the recipe of this simple but  yummy Lima Beans Curry - with  karwari-sambar-masala . I am sure u all will like it.

I usually cook these beans in north indian style with lots of onions n tomatoes along with ginger garlic paste. Yesterday I soaked the lima beans and then realised that I am craving for something authentically karwari, ( As I was back from a vacation and was deprived of home cooked food ) So I decided to try this curry the karwari style. No need to say that the curry tasted amazing and we loved having it with hot rice n potato phodi .  Finally enjoying being back at home.

Ingredients : 


1 cup......................Lima beans

1 cup....................fresh grated coconut

3 to 4 ..................dry red chillies

1 /2 tsp................turmeric powder

1 tbsp.................. karwari-sambar-masala

2 to 3 .................dry kokam pieces

1 tbsp..................jaggery

1 tsp...................mustard seeds

1/4 tsp...............asefoetida (hing)

2 sprigs............curry leaves ( I have not used )

2 tbsp.................coconut oil

salt

Method :

Soak the lima beans over night and pressure cook them for 20 to 25 minutes till soft.

Grind coconut with dry red chillies and haldi.

In a pan heat coconut oil and give a tadka of mustard seeds , curry leaves and hing.

Add the cooked beans and saute for 2 minutes.

Now add the ground coconut , sambar masala, jagerry, kokam and salt .

Add enough water and boil the curry for 5 minutes.

Serve hot with plain rice.

Sprouted Pulses Curry - Gujarati Style

This was one of the yummiest and most simple recipe which I made for this month's remake for the  potluck-party-cyber-style  . I was paired with  Jagruti and she had made this delicious gujarati bean sprouts curry for the party which I had to remake. Loved this mildly flavoured pulses dish a lot.

For sprouting the pulses . Wash the pulses thoroughly and soak them in water for 6 to 8 hours.Drain out the water and tie the pulses loosely in a muslin cloth for 6 to 8 hours again.By this time you will see small sprouts on the pulses.The pulses are now ready to be used.If they have not sprouted properly you can again soak them for some more hours in water.Also instead of roasting the groundnuts for garnish I sauteed them and used them  whole . This gave more crunchiness to the curry.

Ingredients :

1 cup .....................sprouted mixed pulses ( moong, matki, masur, rajma etc )
1 tsp......................cumin seeds
1 tbsp................... crushed green chilli garlic paste
1/2 tsp..................turmeric powder
1/2 tsp....................garam masala powder
1 cup ....................milk
1/2 cup.................groundnuts ( sauteed in 1 tsp of oil)
2 tbsp..................chopped coriander
2 tbsp.....................oil
water
salt


Method :


In a grinder coarsely grind mixed pulses.

In a pan heat oil and splutter jeera.

Add crushed chilli garlic paste and stir till golden in colour.

Now add the ground pulses and stir fry for few minutes.

Add all the masalas and salt and mix well.

Add milk and water and cook till done with lid covered.

If the curry becomes very thick you can add more water.

Garnish with sauteed groundnuts and chopped coriander.

Have this delicious curry with rotis .

Idly ( For Tamizhar )

I just can't imagine a South Indian person who does't like Idlies and Dosas. It is a must in every South Indian kitchen during breakfasts. Though nowadays I even make a night meal out of it.

Today it is a well known fact that Idlies , Dosas and Uttappams are ranked among the top nutritious breakfast items all over the world.

But though I make them regularly i.e almost once every week , I was very surprised to see that I have yet not posted the recipe. So I thought why not post our all time favorite idlies for today's Tamizhar Samayal

Yes it is the 4th Tuesday and we a group of bloggers have decided to post Tamil recipes on 2nd and 4th Tuesday of every month. This lovely event is a brain child of  Nalini Suresh

So here is my Idly recipe for all of you . The addition of cooked rice and rice flakes are a must . They are the main secret of getting very very soft and super fluffy idlies.

 If you do not have an idly maker you can use any greased flat bottom vessel. The taste will be same only you will have to cut the idlies in square shape. Chutneys and Sambhar make a deadly combo with these super soft and delicious idlies.

Ingredients :

2 cups.................... raw rice ( known as boiled or ukdicha rice)
2 cups................... normal rice
1 cup................... urad daal
a fistful  .................cooked rice
1/2 cup.................. rice flakes
salt

Method :

Soak the rice and urad daal separately for 6 hours.

Grind both separately till you get a very smooth paste.

Mix both and keep aside for 5 more hours or more till the batter is fermented and rises.

Add salt and mix well .

The consistency should be that of very thick pakoda batter.

Spoon out the batter in greased or non stick idli maker.

Steam in a pressure cooker for 20 to 25 mintues without pressure.

Serve them hot with any chutney and sambhar.

I served mine with coconut chutney and garlic chutney.

Also linking it to :  

walk-through-memory-lane @ priyas-virundhu 

  Cooking with seeds - rice  @  shrutisrasoi 

Paasi Paruppu Payasam ( Moong Daal Kheer for Tamizhar Samayal )

Today's recipe is an authentic payasam from Tamil Nadu and I am posting it for the new event which is starting from today .

 This event is started by nalini and is known as Tamizhar Samayal. We the members are going to post any dish from Tamil Nadu under this event on every 2nd and 4th Tuesday of the month.

So for today's post I have chosen this delicious payasam make with moong daal . This payasam is very yummy and rich and is usually made on auspicious and special occasions .

Ingredients :

1 cup..........................Moong daal ( Paasi Paruppu)
1 tbsp.........................rice
1/2 cup......................jaggery ( chopped in small pieces )
2 tbsp........................grated coconut
1 n 1/2 cup...............milk
few strands...............kesar
5 to 6 ......................cashewnuts ( fried in ghee till golden)
3 to 4 ......................cardamoms crushed
1 tbsp.....................ghee




Method :

Wash the moong daal and rice and cook them in a pressure cooker .

After 10 minutes or 3 whistles switch off the gas .

When pressure falls down remove the cooked rice and daal and mash it coarsely with a spoon.

Cook this in a non stick pan along with milk and jaggery.

When the payasam becomes thick add ghee, coconut , crushed cardamoms, cashew pieces and saffron.

Cook for further 5 to 10 mintues till you get a nice aroma.

If the payasam is too thick add little more milk.

Serve the payasam hot or cold as per your liking.




Linking this to Tamizhar Samayal

and also to : foodabulous-fest @ sweettoothraf 

lets-cook-with-coconut

  Cooking with seeds - rice  @  shrutisrasoi 

Sprouted Moong Salad ( For the Potluck Cyberstyle )

Legumes and pulses are one of the most important sources of proteins and I feel Moong is one of the most versatile among all.

You can make so many varieties like dosas, usali, curry, sweets and many many more. At least twice in a month I make it a point to sprout whole moong and keep it stored in the fridge after sprouting. These sprouts make it easier for me to use moong in our diet . 

Today is 10th of the month and we a group of blogger friends have a virtual potluck-party-cyber-style  on this day. So I am posting this recipe for all my friends from this group. If you want to enjoy the dishes along with us  please do join us in this event. Get more information from  here 

In this salad I have used spring onions and boiled potatoes along with the sprouts. You can also use any other combination of veggies available at home. 

You can make a light night meal out of it by adding more vegetables of your choice or 1 or 2 fruits like apples and pineapples .

Ingredients :

2 cups ....................Sprouted moong

1 small bunch...........Spring onions

2 ............................potatoes boiled 

1/2 tsp....................pepper powder

1...........................green chilly ( finely chopped)

juice of 1 lemon

1 tsp.......................sugar

salt

pomegranate seeds for garnishing ( optional)

Method :

Heat water in a utensil and add the sprouted moong .

Cook for 5 to 7 minutes till they are half cooked yet crisp.

Drain out the water and keep the moong aside.

You can also throw away the skin of moong which floats on the boiling water if you want.

Wash the spring onions and chop them finely.

Peel the boiled potatoes and cube them.

Add everything except salt and chill in the fridge.

While serving add salt mix well and serve with pulavs or biryanis .

Sending this to Potluck Party @ nivedhanams

Kala Chana Sundal

This post is really really very late and I apologize Pari for the delay.

 I feel it necessary to mention that I had won a lovely Tarla Dalal Cookbook - Know Your Daal N Pulses as a prize for my dish kaali-maa-ki-daal

I won this in an event organized by my dear fellow blogger Pari Vasisht of cooking-goodfood  and she very promptly sent me the book. I immediately planned to make some delicious dishes from the book and made them too , but then as I said due to some unavoidable problems as well as crashing of my PC this posts are lying in my draft box since the last two months .

Now this is my first post from the book and I hope you all love this healthy and simple dish. Sorry Pari once again and hope you understand my helplessness.

Ingredients : 

1 cup.................black chana
1tsp..................urad daal
1tsp................mustard seeds
1/2 tsp............asefoetida
2 ...................green chillies ( slit)
2...................dry chillies
5 / 6...............finely chopped curry leaves
1 tbsp.............coriander leaves chopped
2 tbsp............fresh grated coconut
2 tbsp.............coconut oil
salt

Method :

Wash the chana and soak them in water overnight.
Boil them in a pressure cooker with just enough water and till they are cooked soft.
In a pan add coconut oil and when hot add urad dal, mustard seeds, dry and green chillies, curry leaves and asefoetida.
Now add the cooked chana and further cook for 10 minutes with the lid covered.
Garnish with coriander leaves and grated coconut and serve hot with daal rice.
You can  even have it for breakfast just by topping it with some crispy sev .

Vaalache Birde

Vaalache birde or dalimbyachi usal  is a very popular and tranditional maharashtrian  dish loved by all . It is a must in Brahmin or CKP houses during important occasions and functions. Vaal is available in 2 varieties - safed vaal or Kadve vaal . Kadve vaal are considered to be superior in quality and taste and are mainly used for making birde.
Vaal has to be soaked in lukewarm water overnight . Then drain the water in the morning and tie them in a muslin cloth the way we tie to make paneer. After about 8 hours they will sprout porperly. Remove the skin and vaal are ready to be used for birde.


Ingredients : 

2 cups ........................soaked and sprouted vaal
1 cup..........................finely chopped onions
1/2 cup ........................fresh grated coconut
2/3 ............................green chillies
1 tsp...........................turmeric powder
1 tsp......................mustard seeds
2/ 3 ..........................kokam ( or 1 tbsp tamarind pulp)
jaggery
salt
oil

Method :

Heat oil, add mustard seeds after they splutter add onion and saute till transparent.
Add vaal, turmeric powder, jaggery , kokam or tamarind and salt.
Fry for some time and add 1/2 cup water and cook till vaal are soft and cooked.
Garnish with freshly cut coriander and grated coconut.( These are must they lend a beautiful
flavour to the dish)

Chole Chaat

We always hear that pulses are good for health and we should add them in our daily diet. But sometimes making the same usals and pulses gravies becomes quiet boring.
 But if the pulses can be added to the menu is an interesing way and along with all the vegetables than nothing like it.
 Here is a way to make sure that none of your family member with say no to pulses as the dish is simply irresistable.
You can use any other pulses like moong, matki, channa, vatana and so on instead of kabuli channa.
This dish can also be served instead of a salad with other main dishes.


Ingredients :

2 cups ................Kabuli channa soaked overnight
1 cup...................cucumber cut into small cubes
1 cup...................potatoes boiled and cut into cubes
1 cup...................onion chopped
1 cup....................pomogranate seeds
4 cups ................fresh thick curd
4 tbsp ...................sugar
salt accoding to taste
1 cup ................green pudina-chutney (See recipe)
1 cup...............sweet-tamarind-chutney (see recipe)


Method :

                       Boil the channa in a pressure cooker for 20 to 25 minutes or till soft .
               When cold add everything except curd and chutneys and keep in the fridge.
                               

                                            Add sugar and salt to the curd and whisk it .

                                                Keep the curd too in the fridge.

                       

                                    At the time of serving add the channa mixture on the plate.
                                                                 Pour some curd on it.
                                                       Top it with both the chutneys.
                                              You can also sprinkle some sev on it for crispiness.
                                                   Your healthy , delicious one meal dish is ready.

Soybean Usal

Soybeans are packed with nutrients like calcium, iron, riboflavin, thiamin etc. They are one of the richest and cheapest source of proteins.
Soybean is very versatile and can be used in gravies, can be made into cutlets by roughly grinding the cooked beans or can be used as filling in parathas. Make sure you incorporate them in your meals at least twice a week.
Other products of soybean are tofu, soy nuggets, soy granules, soy flour,soy cheese and soy sauce.
The beans can be soaked overnight and pressure cooked till soft. They need extra cooking as they are tough to cook. I made this simple and powerpacked usal for our lunch yesterday.


Ingredients :

1 cup .......................soybeans
2 ............................tomatoes chopped
2 .............................onions chopped
1 tbsp........................ginger garlice paste
1 tsp..........................garam masala
1tsp..........................chilly powder
1/2 tsp......................turmeric powder
1 tsp.........................sugar
salt
oil

Method :

Soak soybeans overnight and presure cook adding a pinch of baking soda till very soft.
They are tough to cook compared to other pulses.
Heat oil in kadhai , add onion and fry till soft.
Add ginger garlic paste cook for 2 minutes and add chopped tomatoes.
Cook till oil separates.
Add the boiled beans, all masalas, salt and sugar and cook for 10 minutes.

Kala Vatana Usal

A dry usal made of kala vatana is nutritious and fulfils your day's protien quota. A very delicious and healthy dish. Can also sprinkle finely chopped onions, chutney or ketchup  and sev on top and have as a dry mid-day snack.

Linking this to legumes and lentils event hosted by  radhika at tickling palates.




Ingredients :

1 cup.............black vatana
1.................onion finely chopped
2 ...............tomatoes finely chopped
3 to 4 .............green chillies
1 1/2 tsp.............Kala masala (Goda masala)
5 to 6 ..............garlic flakes crushed
1tsp ..................turmeric powder
salt
jaggery
oil

Method :

Soak the vatana overnight and cook in a pressure cooker till soft.
Heat oil , add green chillies, crushed garlic and onions and saute till transparent.
Add potatoes and cook till half done.
Add tomatoes , kala masala, turmeric powder, salt and jagerry and saute till oil separates.
In the end add boiled vatana stir properly and cook for 5 minutes.