Instant Methi dosa ( Instant Fenugreek leaves Dosa)

Instant Methi dosa ( Instant Fenugreek leaves Dosa)



Hello all, well I am back after a long maternity break and it has been an exciting journey from being a wife to a mother of a baby boy. 
 

This long break had put a question in my mind that what shall be my first post that would get me back into blogging. Well after some hard thinking, I found below recipe, its simple and at the same time unique. As I write this,  I also have an idea on posting some simple recipes that would help expectant mothers to taste foods that is suitable during this wonderful journey called Motherhood.

So let's enjoy this recipe and I am confident that i will have your wonderful support as always.

This is one of the unique dosa prepared at our place. You may not find it any where else other than my blog. This tastes very heavenly with pudina chutney. Can be prepared within minutes. It is very healthy as methi has many health benefits.

Ingredients:

• 2 cups finely chopped methi leaves
• 3 cups rice flour
• 2-3 tea spoon besan
• 2 tea spoon ginger and garlic paste
• 1 tea spoon green chilli paste
• 1/2 cup curd
• salt to taste
• water as required
• oil for frying

Method:

In a bowl take methi leaves, add ginger and garlic paste, green chilli paste, salt and curd, mix all of it together.

Now add rice flour and besan, mix well. Add water as required to make a thin batter. As shown in the picture below.

 

Keep aside for 10 to 15 minutes.

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

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

 

 

Serve Hot with pudina chutney.Tastes best when eaten hot.

 



Rava Upma/ Rava Uppit ( Maharashtrian Style )

Rava Upma

Upma/Uppit is a popular breakfast across India. Today, I am blogging what I call the Maharashtrian style upma/uppit.  You can also check my other post on Andhra style upma.

Ingredients:

• 1 1/2 cup rava/suji/semolina
• 1 big onion finely chopped
• 1 tea spoon finely chopped ginger
• 3 slit green chillies
• 6-8 curry leaves
• 1/2 tea spoon mustard
• 1/2 tea spoon cumin seeds
• 1/2 tea spoon urad dal
• 1/2 tea spoon hing
• salt to taste
• 1 1/2 tea spoon sugar
• 2 table spoon oil
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 3 cups water

Method:

Heat a kadai and dry roast rava for five to eight minutes stirring continuously, till a nice aroma comes out. Don't let the rava turn brown. Remove from heat and keep aside.

Now, heat oil in a kadai, add mustard seeds when they splutter, add cumin seeds, urad dal, ginger, curry leaves, green chillies and hing. Fry for a minute and add chopped onion, fry till its turns transparent.

Add 3 cups water, salt and sugar.

Once the water starts boiling, add the roasted rava/semolina slowly little by little, stirring constantly to prevent lumps from forming.

Cover and cook till the upma becomes thick. Then add grated coconut and coriander leaves. Mix well.

Now cover and let it heat through for a minute or two. Turn off the heat.

Serve hot garnished with fresh grated coconut and coriander leaves.

Tandala che Thalipeeth (Rice Flour Pan Cake)

Tandala che Thalipeeth (Rice Flour Pan Cake)



Thalipeeth is a type of savoury multi-grain pancake popular in Maharashtra. It is a special Maharashtrian dish.

It is usually served with white butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd.

It can be made for breakfast, lunch or dinner.

Ingredients:

• 3 cups rice flour
• 1 finely chopped onion
• 3-4 finely chopped green chillies
• 2 table spoon finely chopped coriander
• salt to taste
• 2 tea spoon sugar
• oil for frying
• water as required

Method:

Take all the ingredients in a bowl, except for oil and water. Mix them. Now add water to make soft dough. The dough will be a bit sticky.

Spread 1 table spoon of oil on a tava/ kadai, (If you are using non-stick tava, no need of greasing it, you can add oil later). Take a handfull ball of dough and pat it on the tava. Using your palm and fingers flatten the dough into a round even disk of 1/2 inch thickness. Make 5 small holes to thalipeeth so that it can cook evenly.You can apply some oil on your palm and fingers to make the patting easier.

Now cover and cook on a medium flame till it gets brown and crispy. No need of flipping it over as we cover, it gets cooked by itself.

Thalipeeth is now ready. Serve it hot with white butter or thick curd.





Neer Phanasa chi kaapa/Fried Bread Fruit

Neer Phanasa chi kaapa/Fried Bread Fruit

Neer phanas/Bread Fruit

Bread fruit or neer phanas is a wonderful fruit which is mainly found in the konkan region. Not many people are aware of this fruit. There are many dishes you can make with neer phanas for example kaapa, or bhaji (stir fry Vegetable) etc. Today lets see how to make kaapa.

Ingredients:

• 1 neer phanas/bread fruit
• 2-3 tea spoons red chilly powder
• 1/2 tea spoon haldi/turmeric powder
• 1/2 tea spoon hing/asafoetida
• salt to taste
• 1/2 cup rice flour
• oil for frying

Method:

Apply oil to your knife and palms, remove the skin of the bread fruit(neer phanas). Then cut it into four pieces length wise. As shown in the picture below.

Remove the centre core of all the pieces.

Now chop each piece in desired size and soak in water.

Remove the water and rub salt to the pieces, keep aside for 5 minutes as the pieces will absorb some salt. Because we have applied salt, little water comes out, remove all the water and apply red chilly powder, haldi, hing and salt if required.

Heat 2 to 3 table spoon oil in a pan and roll the pieces of bread fruit(neer phanas) in rice flour one by one till they are nicely coated and shallow fry.

Cover and cook in low flame till they turn golden. Now turn them over and fry from the other side.

Your yummy neer phanas kaapa are now ready.

Enjoy them as a side dish with rice and dal or as a snack.

Masala Bhath



Masala Bhath

Masala Bhath is a popular Maharashtrian rice specially made during festivals, pujas and marriages. I love to eat this rice with ghee and freshly grated coconut.The speciality of this dish is the goda/kala masala which we use. Kaala masala is a Maharashtrian spice mixture which distinguishes Maharashtrian food from other aromas and flavours of India.

You can add any vegetables like cauliflower, beans, carrot, cabbage, tendli/Ivy Gourd, brinjal, potato or matar. In this recipe I have used cabbage, potato and matar/green peas.

You will find different recipes of masala bhath but this is how I make it.

Ingredients:

• 2 1/2 cups basmati rice
• 1 potato peeled and cubed
• 2 table spoon green peas
• 3/4 cup chopped cabbage
• 1 table spoon cashew nuts
• 2 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
• 1/2 tea spoon black cumin seeds/shahi jeera
• 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 1/2 cups hot water
• 2-3 table spoon oil

Method:

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

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

Heat oil in a vessel and add mustard seeds when they splutter add asafoetida/hing, turmeric powder. Now add cabbage, potato, green peas and cashew nuts and saute for 2-3 minutes.

Add rice and saute for another 1-2 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 1/2 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 freshly grated coconut.

Palak Puri / Spinach Puri

Palak Puri / Spinach Puri



Palak Puri is referred as deep fried indian bread prepared using spinach/palak. People usually consider puri to be unhealthy as it is deep fried and contains lots of fat but palak puri is an healthier version of puri.

Though it contains fat, but because of palak it is healthier. Palak has a high nutritional value and is extremely rich in antioxidants. It is a rich source of vitamins, iron, calcium etc.

Ingredients:

• 2 cups wheat flour
• 1 bunch of palak
• 3 tea spoon rice flour
• 1 tea spoon besan
• 1 tea spoon cumin seeds/jeera
• 3-4 green chillies
• 1-2 tea spoon sugar
• salt to taste
• oil for deep frying

Method:

Wash and chop palak. Grind palak, green chillies, cumin seeds, sugar and salt together in a blender and turn it into a fine paste.

Take all the flours together in a large plate and add palak paste and one tea spoon oil, mix all of it together to make a soft dough, add water only if needed.

Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin.

Heat oil in a kadai. To check if the oil is hot enough, drop a piece of the dough to the oil and if it goes to the base and rises immediately on the surface of the oil and starts browning, then the oil is of the right temperature to fry the puris.

Fry all the puris one by one from both the sides until they turn slightly brown in colour.

Serve hot with chutney or aloo subji

Dadpe Pohe

Dadpe Pohe

Dadpe pohe  is a typical and easy to make Maharashtrian recipe. It is simple and can be made in 5- 10 minutes. You can have it for breakfast or as a snack.


There are different types of poha available in the market for example ..thick poha, medium thick poha and thin poha . For this recipe I have used thin poha.

Ingredients:

• 3 cups thin poha
• 1-2 finely chopped onion
• 1 /2 inch ginger finely chopped
• 4 finely chopped green chillies
• 5-6 curry leaves
• 2 tea spoon sugar
• salt to taste
• 1/2 tea spoon mustard seeds
• 1/4 tea spoon cumin seeds
• 1/4 tea spoon turmeric powder/haldi
• a pinch of asafoetida (Hing)
• 1 table spoon finely chopped coriander leaves
• 2-3 table spoon fresh grated coconut
• 2-3 table spoon oil
• juice of half lemon

Method:

Heat oil in vessel and add mustard seeds, when they splutter add cumin seeds, curry leaves, finely chopped green chillies, ginger, asafoetida and turmeric powder. Fry for a minute and add onion . Cover and cook till the onion turns soft. Now turn off the gas.

Now take poha in a large plate then add the above onion mixture, salt and sugar to it. Mix well.

Now add freshly grated coconut, coriander leaves and lemon juice. Mix properly with your hands.

Dadpe pohe are ready to be served. It can be eaten with dahi/yogurt.

Instant Rice Flour Dosa ( Tandala che Pole )

Instant Rice Flour Dosa ( Tandala che pole )

This is one of the easiest dosa that is prepared at our place. It saves time and can be served to guests visiting your place without any prior notice. You don't require to soak rice or Dal you just got to have rice flour and then your dosa is ready.


Ingredients:

• 4 cups rice flour
• 3-4 tea spoon besan (gram flour)
• salt to taste
• oil for frying

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 dosa batter, cover and cook.

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

Serve hot with red coconut and garlic chutney or any other chutney of your choice . Tastes best when eaten hot.

Coconut and Garlic Chutney

Coconut and Garlic Chutney

This is a popular Maharashtrian chutney which is generally served with various type of dosas...In our house, we make this chutney with rice flour dosa.

Ingredients:

• 1 cup fresh grated coconut


• 5 garlic cloves


• 1-2 tea spoon red chilly powder


• 1/2 inch piece of tamarind


• 1 tea spoon sugar


• salt to taste

Method:

Grind coconut, garlic, red chilly powder, tamarind, sugar and salt into a fine paste with a bit of water and transfer it into a bowl.

Serve with dosa, chapati or rice.

Pav Bhaji



Pav bhaji


Pav Bhaji is a dish that originated in Marathi cuisine, It is a famous street food from Mumbai, Pav in Marathi means a small loaf of bread.  Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion and a dash of lemon and pav. The pav is usually generously buttered on both the sides. It can be eaten as a snack or as a meal in itself.

Pav bhaji is my speciality. You can add other vegetables like carrot, beans,  cauliflower. etc, but i don't add them as they do take away the restaurant like taste.

 
Ingredients:

• 2 finely chopped onions
• 3 tomatoes ground into a puree
• 8 garlic cloves
• 1 inch ginger
• 3 green chillies
• 5 boiled potatoes and mashed
• 1 finely chopped capsicum
• 1/2 cup boiled peas
• 4 tea spoon pav bhaji masala
• 2-3 tea spoon red chilly powder
• 1/4 cup oil
• salt to taste

For garnishing:

• 2 table spoon finely chopped coriander leaves
• 2-3 finely chopped onions
• lemon wedges

To serve:

• butter as required
• pav

Method:

Grind ginger, garlic and green chillies together into a fine paste and keep aside.

Roughly mash the boiled peas and keep aside.

Heat oil in a vessel add the ginger, garlic and green chilly paste. Fry it till the raw smell goes off. Now add onions and capsicum, fry till the onions turn transparent.

Now add tomato puree cook for some time, then add red chilly powder, pav bhaji masala and salt. Cook till oil comes out.

Now add boiled and mashed peas and cook till oil comes out.

Add mashed potatoes and mix together properly. Keep mashing the whole mixture with potato masher, on low flame. Add water as required.

Keep on a low flame and simmer for some time. Now add 2 table spoon of butter.Mix it together.

Serve it pipping hot with pav and garnish with onion, coriander leaves and lemon wedges.

For the pav, slit open the pav from the middle. Fry them with butter from both the sides in a frying pan.

Now the Pav Bhaji is ready to be served.

Sabudana Vada



Sabudana Vada

Sabudana Vada is a popular Maharashtrian snack..Made of sago/sabudana and prepared mainly during fasting.

These crispy vadas simply melt in mouth and are very filling.

These vadas can be served with chutney or yogurt..I usually serve them with spicy yogurt.

Sabudana Vada with spicy yogurt

Ingredients:

• 1 cup sabudana
• 2 boiled, peeled and mashed potatoes
• 4-5 green chillies coarsely ground
• 3 table spoon roasted peanut powder
• 2 tea spoon sugar
• salt to taste
• 2 table spoon coriander leaves,finely chopped

Method:

Wash the sabudana and soak in water overnight (or) for about 4-5 hours. Make sure you add enough water to cover the sabudana. The water should be just half inch above sabudana. If you add too much water the sabudana may become sticky. After 4-5 hours sabudana will soak all the water and increase in size. Now the sabudana is ready to cook.

Mix together sabudana, mashed potato, green chilly paste, salt, sugar, roasted peanut powder and coriander leaves.Mix properly.

Make lemon sized balls and flatten them on your palms to make small patties.

Heat oil in a kadai and fry them till they turn golden brown.

Serve hot with Green coconut chutney or spicy yogurt.

Recipe of spicy yogurt.

Spicy yogurt

Ingredients:

• 1 cup yogurt
• 1 tea spoon red chilly powder
• salt to taste

Method:

Mix the yogurt, red chilly powder and salt together with a bit of water and beat.

Now the simple spicy yogurt chutney is ready to be served with sabudana vadas

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi is a popular maharashtrian dish made of sago/sabudana and mainly prepared during fasting/upvass. I have learnt this kichadi from my mother she makes it a bit sweet and spicy.

Making any dish of sabudana is quiet tricky.Thats why it is very important that we soak it properly and in correct proportion or else the kichadi will become sticky.

Ingredients:

• 2 cups sabudana
• 4 finely chopped green chillies
• 1 tea spoon jeera/cumin seeds
• 2-3 table spoon coarsely ground and roasted peanuts
• 1 table spoon roasted peanuts(remove the skin)
• salt to taste
• 2 tea spoon sugar
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 1 potato peeled and finely chopped
• 2- 3 table spoon oil

Method:

Wash the sabudana and soak in water overnight or for about 2- 3 hours. Make sure you add enough water to cover the sabudana(as shown in the picture). If you add too much water the sabudana may become sticky. After 2-3 hours sabudana will soak all the water and increase in size. Now the sabudana is ready to cook.

Now add salt, sugar,peanuts powder and peanuts to the sabudana. Mix all of it together.

Heat oil in a kadai, add jeera when it changes colour, add green chillies and potatoes. Fry till the potatoes get cooked.

Once the potatoes get cooked add the sabudana and mix well. Cover and cook on a low flame till the sabudana is cooked. Keep stirring  in between. Sabudana it cooked when it turns translucent, this takes around 10-12 minutes. Now mix the coconut and coriander leaves.

Serve hot.