Guchi Matar ka Pulav

 

This Kashmiri Pulav is a delicious preparation made with mushrooms and fresh green peas .

Mushrooms and peas are sauteed in tomato puree with selected spices.

This lends a lovely aromatic flavour to this simple yet exotic rice preparation.

Delicious pulav is ready within minutes .

Dadhyodanam (Curd Rice)

 

During Navratris various types of Rice preparations are offered to Durga Mata .

Curd rice is one of the most favourite food of Maa Durga .

Hence she is also known as Dadhyannasaktahridaya - (दध्यन्नासक्तहृदया) One who loves curd rice .

Curd rice is very cooling for our body system & also helps in digestion .

#panchakajjaya #panchakatay #panchamrutham #panchamrut #howtomakenavaratrirecipes #navaratriprasadrecipes #navratrinaivedyam9days #navratrirecipes9days #navratrispecial #navratriprasad #navratriprasadam9days #navaratrinaivedyamrecipe #satvikfood #satvikrecipes #prasadrecipe #naivedyarecipe #9days9prasadfornavaratri #traditionalnavaratriprasad #durgaashtaminavamiprasad #navaratri #navratri #navarathri #navarathrifestival #prasadam #prasad #naivedyamrecipes #naivedyam #Satvikfood #navratripooja #ramanavamirecipes #ramnavamiprasad #ramnavaminaivedya #Traditionalnaivedya #villagefood #villagecooking #नवरात्रीके९भोग #नवरात्रीसाठी९प्रसाद #नैवेद्य #प्रसाद #नवरात्रीचानैवेद्य navratri prasadam, navratri prasadam list for nine days, navratri prasad for nine days, navratri prasad for nine days 2022, navratri ka prasad, navratri recipes 9 days, navratri recipes south indian, navratri special recipes, healthy navratri recipes quick and easy, navratri sweets recipes,

Khara-Ven Pongal & Sweet-Chakkera Pongal

 

Khara means savoury Pongal which is also known as Ven Pongal is a super flavourful and delicious dish is a must in Tamil Kitchens as well as the Temples during all auspicious days, festivals and regular poojas .

Sweet Pongal also called Chakkera Pongal is again an irresistably delicious prasadam offered and relished during all major festivals and especially during Pongal .

Pongal is usually made with newly harvested rice .

Do not miss these mouth watering temptations .

Try them in your kitchen during this Pongal and give us your feedback .

Undalka - steamed sweet

 

A Traditional Naivedyam Recipe from Karnataka prepared during Ganesha / Vinayaka Chaturthi.

Steamed rice balls coated with coconut jaggery mixture .

This delicious sweet tastes yummy when served warm.

Do try this healhy non fried sweet and give us your feed back in comments sections.

Batate Bhat ( From Gwalior Kitchen)

 

Hello Everyone,

Today's recipe is straight from the Royal Kitchen of Gwalior . 

This Shahi Batate Bhat is a very tasty and yet simple to make rice dish .

Additing freshly ground selected spices enhances the flavour of this Batate Bhaat & the nuts, fresh cream & honey takes it to the exotic level making it truly Shahi. 

 

One Pot Meal - Rice Bowl (Mexican Style)

 

A very easy to make One Pot Meal Recipe for your Lunch , Tiffin or Dinner .

This delicious Mexican Rice Bowl will surely become your most favourite meal .

Egg Fried Rice

 #sweetnspicyaromas

Chinese egg fried rice is an all time favourite of kids and adults . 

Made with very little oil and lots of veggies along with eggs is a perfect one meal dish for brunch, lunch as well as dinner . 

An all time hit for functions and parties too . 

So this summer make this yummy authentic restaurant style Egg Fried Rice at home . 

Rice moong Porridge (Baby Food)

 #sweetnspicyaromas

#babyfood #cerelac #homemadebabyfood

First solid food for babies over 6 months .

Made with rice and moong this homemade cerelac or porridge is easy to digest and filling meal for a 6 month baby.

Homemade Rice Cerelac

 #sweetnspicyaromas

#babyfood #riceporridge

#ricecerelac

First solid food for babies over 6 months .

Made with rice this homemade cerelac is easy to digest and filling meal for a 6 month baby.

Jowar Palak Pizza & Papdi Corn Masalebhat

 #SweetnSpicyAromas

#schooltiffinrecipe #tiffinrecipesforschool #jowarpalakpizza #papdicornmasalebhat

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Paneer Potato Rosti & Vermicelli Fried Rice

 #sweetnspicyaromas

#tiffinrecipes #snacksforschool #schoollunchideas #paneerpotatorosti #vermicellifriedrice

A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Kheema Biryani ( खीमा बिर्याणी )

Ingredients for Keema

1/2 kg - mutton kheema
2 tb sp - green chilly , coriander leaves , mint leaves paste
2 tb sp - tandoori masala
2 onions - finely sliced
1 t sp - cumin seeds
2/ 3 - bay leaves
1 tb sp - red chilly pd
1/2 t sp - turmeric pd
3 /4 tb sp - oil
salt according to taste

Method for Kheema

Heat oil in a pan and add bayleaf .

Add cumin seeds and let them splutter.

Add sliced onions and saute till golden in colour .

Now add the green paste and stir fry till the oil separates .

Now wash the kheema properly , drained all the water and add it along with salt , chilli powder , turmeric and tandoori masala .

Mix everything nicely , add little water and cook for 15/20 minutes covering a lid on the pan .


Ingredients for Biryani Rice

2 and 1/2 cup - basmati rice
2/3 bay leaves
1/2 t sp cumin seeds
2/4 cardamoms
2 tb sp sour curd
2/3 tb sp oil
salt according to taste

Garnish

crispy fried onions
fried cashews
chopped coriander leaves

Method for Biryani

Heat oil in a pan and add bayleaves , cumin seeds and cardamom and let them splutter.

Now add washed and drained rice , salt , curd and mix well .

Add 4 cups water and make slightly uncooked rice .

Once done take out and spread the rice in a big plate .

Now in the same pan put a layer of kheema at the bottom .

On this arrange a layer of rice .

Repeat the layer of kheema and rice once more .

On top spread fried onions , cashews and chopped coriander leaves.

Cover the pan tightly with a lid .

Cook for 15/ 20 minutes preferably with a tawa below the pan .

This prevents the biryani from getting burnt at the bottom .

Serve hot with pickle , papad or raita .

Phodni Rice ( फोडणीचा भात )

Ingredients -  

2 cups....................left over rice
2...........................onion ( chopped)
2..........................green chillies ( slit in two)
1/2 tsp..................mustard seeds
1/2 tsp ..................cumin seeds
3-4 ...................... cloves
5/6 ......................pepper
2........................cardamom
2 .......................cinnamon
1/4 tsp..................hing ( asefoetida )
1/2 tsp................turmeric powder
1/4 tsp ...............chilly powder
1 tsp.................sugar
2 tbsp................oil
salt
1/2 lemon ...............(squeezed to juice ) (optional )
chopped coriander leaves ( for garnish) ( optional )

Method :

Heat oil and add mustard seeds.

After they splutter add hing, cloves , pepper , cardamom , cinnamon , slit chillies and chopped onions and saute till translucent.

Now add separated grains of left over rice.

Add turmeric powder, chilly powder , salt and sugar and mix well.

Cover with lid and cook for 5 minutes.

Add lemon juice and chopped corainader leaves and serve hot.

Rice flour ukad ( तांदळाची उकड )

I just love the cuisine of Konkan for its simplicity . 

The easily available ingredients , mild use of spices and the ease with which the dishes can be preapared just amazes me . 

We all have certain comfort foods which we love to have anytime anywhere . 

One such comfort food of mine is this dish known as 'ukad' ukad in marathi means to steam and that's what exactly this dish is all about . 

Ingredients -

1 cup .......................... rice flour 

4 cups ........................ sour thin buttermilk 

1 tb sp ........................ chilly garlic paste ( can also use ginger chilly paste ) 

1 t sp ......................... sugar ( optional )

1/4 t sp ...................... turmeric pd 

a pinch of .................. asefoetida ( hing ) 

1/2 t sp ...................... mustard seeds 

8/10 ........................... curry leaves 

3/4 tb sp .................... oil 

for garnish .................. freshly cut coriander leaves

salt as per taste 

Method -

Mix well the buttermilk , rice flour , chilly garlic paste , salt , sugar and turmeric so that there are no lumps . 

Heat oil in a pan and add mustard seeds , when they splutter add curry leaves and hing . 

Now pour the mixture in the pan and stir continuously . 

Keep the flame medium to low . 

The mixture will slowly thicken and start leaving the sides of pan . 

At this point cover the pan with a lid and just cook for 2 more minutes . 

Serve hot garnished with corianders leaves and toppled with a spoonful of raw oil on it . 

Undalkaal ( उंडलकाळ )

This is a traditional sweet dish from Konkan . 

Just as other konkan sweets this dish too has coconut and jageery . 

The simplicity and yet the amazing taste of this yummy sweet is just surprising . 

This dish is usually made during the festivals as naivedyam ( offerings to God ) . 

Ingredients - 

1 bowl ...................... grated fresh coconut 

1 bowl ....................grated jaggery 

1/2 t sp ..................... cardamom powder 

1 small cup ............... rice flour 

ghee 

almond pistachio slivers for garnish 

pinch of salt

Method 

In a non stick pan add 1 tb sp ghee , grated coconut and 3/4th of grated jaggery and cook on a low flame till the jaggery melts . 

Stir nicely and when the mixture becomes dry and sticky add cardamom pd and switch off the gas . 

In another pan heat 1 small cup water , remaining jaggery , 1 t sp ghee and a pinch of salt . 

When the water comes to boil add the rice flour and stir it continuosly . 

Let all the water absorb in the rice flour . 

Keep on stirring till you get a soft smooth dough . 

Switch off the gas and let the dough cool down a bit . 

Now greash your hands with ghee and make small pea shape balls of this dough . 

Heat ghee in a pan and shallow fry these balls till golden and crisp . 

Add the above coconut jaggery misture to these balls . 

Carefully mix everything without breaking the balls . 

Garnish with almond pistachio slivers and offer as a naivedyam to the God . 

While eating always serve hot . 

Narali Bhat - Sweet coconut rice ( नारळी भात )

Ingredients : 

1 cup ........................ basmati rice
1 cup ....................... grated jagerry
1 cup ....................... thick cococnut milk ( grate the coconut , grind it and extract thick juice)
4/5  ..........................cloves
1 inch .....................cinnamon
15 - 20  .................. raisins
15-20 ..................... raw groundnuts ( soaked in water )
1/4 t sp ................. nutmeg powder
1/4 t sp .................. cardamom powder
 2 - 3 tb sp ............... ghee

Method :

Heat ghee in a pan and add cloves and cinnamon stick .

Now strain the water and add soaked groundnuts .

Stir the groundnuts for 2/3 minutes .

Thoroughly wash and strain the rice and add it to the pan .

Saute the rice for few minutes and add to it the thick milk extracted from coconut along with 1 cup water .

Also add very little salt , cover the pan and let the rice cook .

When the rice is just cooked stir it very carefully taking care not to break the rice grains .

Add to it jaggery and let it melt .

Keep the gas flame medium .

Now add to it nutmeg and cardamom powders and raisins .

Cover the pan with a lid and let the rice cook for five more minutes .

To avoid the rice getting burnt from below you can keep a flat tawa below the pan while cooking .

Metkoot ( मेतकूट )

English - 

A Maharashtrian kitchen is incomplete without Metkoot .
This tasty , aromatic yellow powder never fails to revive many nostalgic memories and has a motherly touch to it .
You are not feeling well have metkoot with hot rice and a dollop of ghee on it .
Your stomach is upset have metkoot with hot rice and a dollop of ghee on it .
You are travelling , pack a tiffin of metkoot with hot rice and a dollop of ghee on it .
You want to eat something simple yet tasty have metkoot with hot rice and a dollop of ghee on it .
In short in a Maharashtrian kitchen metkoot has an indispensable position .
Now you must be wondering what this metkoot is and how it is made ....
Believe me you will be surprised when you see how simple it is to make .


Ingredients : 

2 cups - chana daal
1 cup - urad daal
1/2 cup -  rice
1/4 cup - whole moong
1/4 cup - whole wheat
1/4 cup - mustard seeds
2 tsp  - coriander seeds
2 tsp - cumin seeds
2 tsp - hing ( asefoetida )
7/8 - dry red chillies
1 tsp - turmeric powder
1 inch - dry ginger ( soonth )
1/2 inch - cinnamon stick
6 - cardamoms
1/2 - nutmeg

Method : 

Dry roast chanadal , urad dal , rcie , moong , wheat  separately till they give out nice aroma .

In the same way dry roast jeera , mustard, coriander  too .

Now let everything cool down just a bit .

Grind all roasted as well as remainging ingredients together to a very fine powder .

When cool store in a air tight bottle .

Whenever you feel like having a treat just take hot steaming rice in a plate , add some salt to taste , a dollop of ghee and metkoot powder on top .

Mix everything properly and relish it with pickle or papad .

मराठी 

महाराष्ट्रातलं कोणतंही ब्राह्मणी स्वयंपाकघर मेतकूटा शिवाय अपूर्ण आहे म्हणायला हरकत नाही .
तब्येत बरी नसेल , किंवा तोंडाला चव नसेल किंवा चमचमीत जेवायची इच्छा नसेल तर गरमागरम मऊ भातावर थोडं मेतकूट आणि तूप घालून घेतलं कि जेवण मटामट पोटात जातं .
सोबत एखादी लोणच्याची फोड असेल तर बहार येते .
प्रवासातही डब्यात कालवलेला मेतकूट तूप घातलेला भात नेता येतो .
हे मेतकूट कसं बनवतात ते बघू .


साहित्य 

२ कप - चणा डाळ
१ कप - उडीद डाळ
१/२ कप - तांदूळ
१/४ कप - अख्खे गहू
१/४ कप - अख्खे मूग
१/४ कप - मोहरी
२ टी स्पू - धणे
२ टी स्पू - जिरे
२ टी स्पू - हिंग
७/८ - सुक्या लाल मिरच्या
१ टी स्पू - हळद
१ इंच - सुंठ
१/२ इंच - दालचिनी
६ - वेलच्या
१/२ - जायफळ

कृती :

चणा डाळ , उडीद डाळ , तांदूळ , गहू  आणि मूग वेगवेगळे कोरडे खमंग वास येईपर्यंत भाजून घ्यावे .

ह्याच प्रकारे जिरे , धणे आणि मोहरी सुद्धा वेगवेगळी भाजून घ्यावी .

थोडं थंड झालं कि वरील सर्व साहित्य एकत्र करून मिक्सर मध्ये बारीक कोरड वाटावं .

पूर्ण थंड झाल्यावर हवाबंद बाटलीत भरून ठेवावं .

कधी जेवण बनवायचा कंटाळा आलाच आणि तरीही मस्त चविष्ट काहीतरी खावंसं वाटलं तर मेतकूट भात तूप आणि मीठ घालून कालवून त्यासोबत लोणचं किंवा पापड घेवून खाऊन बघा .

Oats n Ragi Idli ( ओट्स आणि नाचणीची इडली )

English

We all know that idli is the staple breakfast of most of the South Indian Kitchens . Soft steaming hot idlis never fail to satisfy your hunger and the taste buds too .
I usually try making different types of idlis as the variety appeals the eye and pallete .
Oats and Ragi ( nachani ) both being very nutritious make an ideal combo for the first and most important meal the day .
So why not try using them in our favourite idlis ?


Ingredients : 

1 cup - oats
1 cup - nachani flour
1/4 cup - rice flour
1/4 cup - rawa
2 tbsp - curds
१ sachet - eno
salt

Method :

Mix all the above ingredients except eno with just enough water to make thick batter .

Keep the batter aside for half an hour .

Grease the idli mould .

If the batter is very dry add little water and eno and mix well .

Add water in the cooker , keep the idli maker in cooker and cook without pressure for 15/20 minutes.

After 20 minutes take the idli maker out and sprinkle little water on the idlis .

Then remove them with the help of a spoon .

Serve hot with green chutney or any other chutney of your choice.

मराठी 

इडली डोसा हे दक्षिणात्य लोकांचे लोकप्रिय पौष्टिक नाश्त्याचे पदार्थ .
मऊ गरमागरम वाफाळत्या लुसलुशीत इडल्या बघून कुणाच्याही तोंडाला पाणि सुटते .
इडली डोसा ह्या पदार्थांचा एक फायदा म्हणजे तुम्ही त्यात आपल्या आवडीनुसार अनेक बदल करू शकता .
एखाद दुसरा जिन्नस जरी बदलला तरी पूर्णपणे नवीन चवीचा स्वादिष्ट पदार्थ तुम्ही आरामात बनवू शकता .
ओट्स आणि नाचणी दोन्ही खूपच पौष्टिक असल्याने हल्ली मधुमेह झालेले आणि वजन वाढलेले आपल्या आहारात त्यांना समाविष्ट करतातच .
पण स्वस्थ निरोगी आयुष्याचे चाहते देखील हल्ली ओट्स नाचणी इत्यादींवर भर देतात .
म्हणून आज ओट्स आणि नाचणी वापरून इडल्या बनवून पहिल्या .
दिसायला जरी थोड्या काळसर तपकिरी रंगाच्या असल्या तरी अगदी मऊ आणि चवीला अप्रतिम झाल्या होत्या .

साहित्य :

१ कप - ओट्स
१ कप - नाचणी पीठ
१/४ कप - तांदळाच पीठ
१/४ कप - रवा
२ टे स्पू - आंबट दही
१ पाकीट - इनो
मीठ चवीनुसार

कृती : 

इनो सोडून वरील इतर सर्व साहित्य एकत्र करून थोडं थोडं पाणी घालून इडली साठी करतो तसं जाडसर मिश्रण  बनवा .

अर्धा तास हे मिश्रण बाजूला झाकून ठेवा.

इडली पात्राला तेलाचा हात लावून घ्या .

मिश्रण जर सुके झाले असेल तर परत थोडे पाणी आणि इनो घालून नीट मिक्स करा .

इडली पात्रात प्रत्येक खळग्यात एक एक चमचा भरून मिश्रण घाला .

कुकर मध्ये पाणी ठेवून त्यात इडली पात्र ठेवावं आणि कुकर ला शिटी लावल्या शिवाय १५/२० मिनिटं विस्तव मोठा करून शिजवा .

२० मिनिटांनी कुकरचं झाकण उघडून इडली पात्र बाहेर काढा आणि इड्ल्यांवर अगदी थोडेसे पाणी शिंपडा .

चमच्याने अलगद इडल्या वेगळ्या करा आणि आपल्या आवडीच्या कोणत्याही चटणी बरोबर सर्व करा .

Prawns Pulav ( कोलंबी भात )

English

Delicious pulav made with prawns and basmati rice .

Use of less spices and coconut milk gives this pulav a very mild and  aromatic flavour .

Serve it hot, garnished with fresh chopped coriander leaves .


Ingredients :

1 cup......................white prawns ( shelled and thread removed)
2 cups.....................basmati rice
1........................onions ( finely chopped)
2 tbsp.................ginger garlic paste
1 tbsp.................red chilly powder
1 tsp...................turmeric powder
1/2 tsp.................. garam masala ( only cloves, cardamom and cinnamon)
1 tsp.....................dhana jeera powder
1 cup....................coconut milk
3 cups ...................water
2 tbsp...................oil
fistful....................coriander leaves ( chopped)

Method :

Remove the shells of the prawns and the black thick thread inside.

Wash them thoroughly .

Apply all dry masalas, ginger garlic paste and salt and marinate the prawns for 1 hour.

In a non stick vessel add oil and saute onions till golden in color.

Add marinated prawns and stir fry till all the water evaporates.

Remove the prawns and in same oil add washed basmati rice and stir fry it.

The rice grains give out nice aroma after 5/10 minutes.

Now again add the prawns , coconut milk and water and cook till done on  slow flame.

Cover the lid and cook for around 20 to 30 minutes.

While serving add the chopped coriander leaves and served with roasted papad and raita.


मराठी 

कोलंबी आणि बासमती तांदळाचा स्वादिष्ट पुलाव .
कमी मसाले आणि नारळाच्या दुधामुळे हा पुलाव कमी मसालेदार आणि रुचकर होतो .
वरून बारीक चिरलेली कोथिंबीर पेरून गरमा गरम कोलंबी पुलाव वाढा .

साहित्य : 

१ कप ......................सफेद पाण्यातील कोलंबी ( कवच सोलून आणि आतील काळा दोरा काढून )
२ कप .....................बासमती तांदूळ
१  ........................कांदा ( बारीक चिरून )
२ टे स्पू ................. आले लसून पेस्ट
१ टे स्पू ................. लाल तिखट
१ टी स्पू ...................हळद
१/२ टी स्पू .................. गरम मसाला ( फक्त लवंग , दालचीनी आणि वेलची पावडर  )
1 टी स्पू ....................dhana jeera powder
१ कप .................... नारळाच दूध
३ कप  .................. पाणी
2  टे स्पू ................... तेल
मुठभर ................... कोथिंबीर ( बारीक चिरून )

कृती :


कोलंबीचे कवच काढून मधला काळा दोरा काढून कोलंबी स्वच्छ धुवून घ्यावी .

कोलंबीला हळद , लाल तिखट , गरम मसाला , आले लसून पेस्ट  आणि मीठ लावून १ तासभर ठेवावी .

एका नॉन स्टीक भांड्यात तेल गरम करून कांदा सोनेरी रंगावर परतून घ्यावा .

मग कोलंबी घालून सगळे पाणी आटे पर्यंत नीट परतावे .

मग परतवलेली कोलंबी बाजूला काढून त्याचं तेलात नीट धुतलेला बासमती तांदूळ परतावा .

५ / १० मिनिटांनी तांदळाचा खमंग वास आला की कोलंबी , नारळाच दूध आणि पाणी घालून नीट ढवळावे .

वरून झाकण ठेवून २0 ते ३० मिनिटे पुलाव शिजवावा .

गरमा गरम पुलाव वाढताना वरून बारीक चिरलेली कोथिंबीर पेरावी आणि सोबत पापड आणि रायते वाढावे .

Firni ( traditional Indian sweet )

Traditionally served in earthen pots and decorated with rose petals phirni is one of the most royal and  rich desserts usually made on special occasions.

As today being a very auspicious day of  Dussehra , I planned to make this lovely simple dessert .

Though traditionally it is mildly flavoured with just rose water and cardamoms , I used saffron , almonds and pistachios to make it more rich .

Ingredients : 

2 tbsp - basmati rice ( long grain fragrant rice )
1/2 litre - full cream milk
1/2 cup - sugar
2 tbsp - almonds slivers
2 tbsp - pistachio slivers
1/4 tsp - cardamom powder
a pinch - saffron strands
1/2 tsp - rose water


Method :

Wash the rice and soak it in water for at least half an hour.

Grind this soaked rice to a smooth paste in a grinder.

Mix this paste with little milk and keep aside.

Boil the remaining milk in a thick bottomed pan.

Add sugar , rose water and cardamom to the milk .

Soak saffron in 2 tbsp of hot milk and keep aside.

When the milk starts boiling add the above rice paste.

Keep on stirring constantly on a low or medium flame.

When the mixture thickens add saffron milk , and half the almond and pistachios.

Put it in small bowls or earthen pots and keep it in the fridge .

Serve this phirni completely chilled , garnished with remaining almonds n pistachios.