Moong Dal Khichdi

Moong Dal Khichdi

This is a Maharashtrian style of khichdi, It is a one pot meal.

Ingredients:

• 2 cups basmati rice
• 1/2 cup moong dal
• 2-3 tablespoon Maharashtrian goda masala
• 1-2 tea spoon red chili powder
• 1 table spoon jaggery
• salt to taste
• 1 table spoon grated dry coconut
• 1/2 tea spoon mustard seeds
• 1 tea spoon cumin seeds
• 1/2 tea spoon turmeric powder/haldi
• 1/2 tea spoon asafoetida/hing
• fresh grated coconut for garnishing
• finely chopped coriander leaves for garnishing
• 5 cups hot water
• 2 table spoon oil

Method:

Wash and soak rice and moong dal separately for 20 minutes.Then drain off the water.

Heat 1 tea spoon oil in a pan and fry the grated dry coconut and 1/2 tea spoon cumin seeds.Cool it and then grind into a fine powder.

Heat oil in a vessel and add mustard seeds when they splutter and cumin seeds,asafoetida/hing,turmeric powder.Now add moong dal and fry for 2-3 minutes till the dal is properly roasted.

Now add the rice and fry for another 2-3 minutes.

 

Now add goda masala, red chilli powder, jaggery, salt, dry coconut and cumin powder.Mix properly and fry for another 2 minutes and then add 5 cups of hot water.

Once it starts boiling, give a nice stir, then cover and cook till it is done. Keep stirring in between.

Serve hot garnished with ghee, coriander leaves and fresh grated coconut.

Tomato Omelet (Tomato che Pole )

Tomato Omelet

Considered to be the dish for the Vegetarians...my hubby feels this is just a replica of Egg Omelet that has similar taste but i feel it is totally different ... This dish is a speciality of Belgaum (My Home Town). I am sure all the vegetarians out there would love to prepare this at least once.. 


Ingredients:

• 3 finely chopped tomatoes
• 2 finely chopped onions
• 2-3 finely chopped green chillies
• 2 table spoon finely chopped coriander leaves
• 3 cups rice flour
• 3 table spoon besan (gram flour)
• salt to taste
• 1/2 table spoon red chilli powder
• water as required

Method:

Mix all the ingredients with water to make a thin batter.

Heat an iron tava, put 1 tea spoon oil on it, spread the omelet batter, cover and cook.

When one side is done flip it over and fry till the other side is done.

Serve Hot.Tastes best when eaten hot.

Corn Upma

Corn Upma

This is one of my favourite dishes.I have learnt it from my Grandmother.She makes it with corn cobs but today I had corn kernels so thought of trying it and it came out really well.

You may want to try this recipe at home.

Ingredients:

• 15 corn cobs (neither too fresh nor too old) or 3 cups corn kernels- whichever is available.
• 6-7 green chillies
• 2 finely chopped onions
• 7-8 curry leaves
• 1/2 tea spoon mustard seeds
• 2 tea spoon cumin seeds (jeera)
• 1/2 tea spoon hing
• 1/2 tea spoon haldi
• 2 table spoon dry coconut (roasted and grated)
• salt to taste
• sugar to taste (optional)
• 2 table spoon coriander leaves
• grated coconut as required
• 2 table spoon oil

Method:

If you are using corn cobs, grate and keep it aside.

(after this step the remaining method of preparation is same whether you use corn cobs or corn kernels)Today, I have used corn kernels.

Now, grind green chillies, cumin seeds, corn kernels or grated corn cobs, 1 table spoon of coriander leaves, salt, sugar and dry coconut in a grinder into a coarse paste.

Now heat oil in pan then add mustard seeds and when they splutter, add hing, curry leaves, hing, haldi and onion. Fry it till the onion becomes transparent.

Now add the corn mixture and mix well.

Cover and cook till it becomes thick.It takes almost half an hour to cook.Once it is cooked add grated coconut and coriander leaves. Mix well.

Serve hot and enjoy the dish.....

Aloo Palak /Potato spinach Gravy

Aloo Palak

This is one of the simplest recipes of Aloo palak.I have learnt it from my mom.It has no masalas in it.It is simple yet tastes wonderful.

Ingredients:

• 2 big bunch of palak(spinach)
• 2 boiled potatoes,peeled and diced
• 1 1/2 inch of ginger
• 7-8 garlic cloves
• 4-5 green chillies
• 1 table spoon chopped coriander leaves
• 2 finely chopped onions 
• 2 finely chopped tomatoes
• salt to taste
• 2 table spoon oil
• 2 tea spoon sugar

Method:

Wash and pressure cook the palak(spinach) for 1 whistle, then blend it in a mixture into a fine puree and keep aside.

Make a fine paste of ginger, garlic, green chillies and coriander leaves & keep aside.

Heat oil in a pan, add onions and fry them till it becomes brown in colour. Add  ginger,garlic, green chillies and coriander paste prepared earlier and fry it for about 2-3 minutes. Now add tomatoes and cook till they become soft. Then add palak puree, salt to taste, sugar and water as required. Mix well and boil.

Now add the diced potatoes and boil for about 2-3 minutes till potatoes absorb the flavor.

Serve hot with rotis or rice.

Simple and yummy aloo palak is now ready...

Jeera Rice




Jeera Rice


Little time or no time then its Jeera Rice time.....

Ingredients:

• 2 cups cooked rice
• 1 table spoon ghee
• 2 tea spoon cumin seeds( jeera )
• 1/2 tea spoon black cumin seeds( shahi jeera )
• salt to taste
• 1 table spoon chopped coriander leaves
• 2 finely chopped green chillies ( optional )
• cashew nuts (optional)

Method:

Heat Ghee in a kadai, add cashew nuts, cumin seeds, black cumin seeds and green chillies. Fry till it gets light brown colour.

Now add rice, salt and coriander leaves and mix well. Let the rice heat through and then turn off the heat. Serve hot....

Your quick and easy jeera rice is now ready. It tastes best with dal tadka....