Mohanthal

Mohantal is a Gujarati besan burfi. This is easy to prepare. The preparation for this has a slight difference in technique than other burfi's like besan burfi. I would say within 20-30 mins we can prepare this sweet dish.

Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients

• Besan / Gram flour - 1 cup  
• Milk - 2 tbsp
• Sugar - 2 cups 
• Kesar / Saffron strands - few
• Ghee (desi ghee, clarified butter) - 1&1/2 cups
• Nuts - Pistachios & Almond (soaked and chopped)
• Cardamom powder - 1/2 tsp
• Water - 1/4 cup

 Method

1. In a bowl mix besan  , milk and 2 tbsp of ghee and keep aside for few mins
2. In a medium pan add sugar and water bring to boil stir occasionally bring into 2 string consistency
3. In a blender add besan blend pulse for 2 times
4. In a nonstick pan add ghee in a medium flame then add besan mixture stir well so that besan mix well into a ghee stir for 5 mins 
5. Then add sugar syrup, saffron & cardamom powder mix well keep stirring till the mixture thickens and leaves the sides of the pan. 
6. Turn off flame and transfer the Mohanthal mixture into the greased pan
7. Cut the Mohanthal into squares and allow it to cool on the tray for more than a couple of hours to set. Once cooled completely, separate the precutpieces and serve.

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Katori / Tokri Chaat

Potato baskets chaat is a popular chaat in North.

Prep Time : 20 Mins
Cook Time / Bake Time  : 15 Mins

Ingredients for Katori / Tokri

• Potato 6 - Peel & Grated 
• Salt a pinch
• Corn flour or Rice flour - 2 tbsp (mixed with 1 tsp of water  )

Ingredients for Chaat

• Ragada
• Onions finelly chopped 
• Tomatoes finelly chopped
• Coriander chopped 
• Dahi / Thick Curds - 2 cups (well beaten)
• Salt 
• Red chilli powder
• Green chilli chutney
• Tamrind Chutney
• Sev 

Method

1. Peel and grate the potatoes using hand grater or food processor
2. Sprinkle corn flour paste and salt. Grease the oil in a muffin tray and fill the potatoes
3. Pre heat the oven place the potato cups tray bake for 15 mins on 350F.
4. Take out all the potato basket and let it cool completely
5. In a plate place Potato basket fill ragada, onions, tomatoes, chutneys , dahi, salt , chilli powder , sev and coriander serve immediately
6. Repeat the rest of the baskets

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Modak

Modak is a Marathi word. It is a sweet dumpling made out of Jaggery / Gud. In Karnataka we call it as kadabu. In Tamil, Kolkattai. All the regions recipe & method are almost one and the same. It sometimes differs only in shape. Also made out of steamed version  or fried version. This Modak used for moulds to fold the perfect shape. In my preparation I have not used any mould as i don't have it. This sweet is offered on the day of GaneshChathurthi.

Prep Time : 15 Mins
Cook Time : 15 Mins

Ingredients for Sweet filling

• Jaggery - 1 cup
• Fresh Coconut grated - 1 cup
• Poppy seeds - 1/2 tsp
• Cardamom powder - 1/2 tsp

Method

• Take a non sticky pan add jaggery on a low flame stir jaggery completely melt then add coconut stir continuously 4-5 mins or till mixture thickens 
• Add poppy seeds and caradom powder mix well and switch off the flame let it cool completely

Ingredients for dough

• Rice  flour - 1 cup
• Boiling water - 2/3 cup

Method

1. In a bowl add rice flour and add water slowly and stir and then make a stiff dough and close and keep aside for 5-10 mins 
2. Prepare the dough first then prepare for sweet filling

Preparation

1. Take a small portion of dough , grease oil in your palm or plastic sheet
2. Flatten them into small round shape add a spoon full of sweet mixture and close the all the edges slowly using oil. 
3. Repeat the rest of the dough 
4. In a pressure cooker add enough water on a medium flame 
5. Take a lager flat bowl place muslin cloth or banana leaf  then place all the modaks slowly cover the cloth and keep it in the pressure cooker (do not put weight) steam for 10 mins
6. Cool and place them in a plate.

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Gokulashtami Recipes (Thindi's)

http://www.malas-kitchen.com/2014/09/gokulashtami-recipes-thindis.html 
http://www.malas-kitchen.com/p/menu-list.html

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Yennai Yengai | Badanekayi Yengai

This dish has various versions.  Popular known as North Karnataka dish and it is famous combo for Jolada Rotti .

Prep Time : 10 Mins

Cook Time : 15 Mins 

Ingredients

• Brinjal / Eggplant / Badanekayi  - small size 6-8
• Curry leaves - few
• Oil - 4 tbsp

Ingredients for Masala paste 

• Sesame seeds / Biliyellu -   1/2 tsp
• Corinader seeds / Kothambribeja - 1 tsp
• Red chillies / Kempu Mensinakayi - 4-5 (Byadagi) 
• Roasted peanuts / Kadalekayi beja - 1 tbsp
• Coconut / Thenginakyi - 1/4 cup 
• Garlic pod - 1
• Tamarind juice - 1/2 tsp or tamarind juice - 2 tsp
• Jaggery - 1/2 tsp grated or small piece 
• Onion - 2 tbsp chopped

Method for paste

1. In a pan roast the sesame seeds transfer into plate
2. Then roast red chillies 
3. Roast coriander seeds 
4. Roast peanuts or use store bought salted roasted peanuts 
5. Roast separately each ingredients
6. In grinder or mixer add all roasted ingredients , add coconut, onion, garlic, jaggery, tamarind and add little water and make a smooth paste

Method for Yennai Yengai 

1. Wash and 4 slits on the eggplant/brinjal lengthwise
2. Stuff the masala into eggplant/brinjal. Keep the remaing masala for later use
3. Keep the stuffed masala inthe pressure cooker wait for 1 whistle and turn off the gas and wait for cool down. 
4. Take a large pan add oil and add mustard seeds allow them to splutter , add asafoetida, curry leaves 
5. Then add stuffed eggplant slowly stir fry then add reaming masala and add little water bring to boil for few mins then add salt saute well 
6. Serve hot with jolada rotti

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Cheera Leyam | Jeera Leha | Chirath Lehu

Leha/Lehyam is a healthy homemade ayurvedic medicine. It helps our digestive system, improves appetite, improves immunity from common cold & cough. Easily prepared within 30 mins. This lehyam/leha lasts a long time when stored and refrigerated.

Prep Time : 10 Mins
Cook Time : 10 Mins
Recipe by : My Periamma(Dhodamma/Aunt)

Ingredients

• Jeera / Cheera / Cumin seeds  - 100 grms
• Vellu/Vellam / Jaggery / Bella - 1/4 Cup (grated)
• Lemon/ Yenmchingarasu / Nimbehannurasa - 4 Lemon juice
• Dry Grapes / Vandrakshi - 100 grms
• Fresh ginger / Inji / Shunti - 3/4 piece

Method

1. Dry roast jeera seeds and make a fine powder and keep aside 
2. In a same mixer jar add grapes , jaggery, ginger blend into a paste 
3. Transfer into pan add lemon juice and jeera powder switch on the gas stove on low flame
4. Saute the mixture till well mixed and thickens 
5. Transfer into glass jar.

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Mini Flavored Color Chakli's

This is the one best savoury item in my mind. Chakli is very popular in SouthIndia and different parts they used to call a different names. Want to try different chakli it's summer time so tried flavored chalis for kids.

Prep Time : 15 Mins
Cook Time : 20-25 Mins


Ingredients

• Chakli Mavu / Chakli Hittu / Chakli flour -  2 cups
• Butter / Vanne / Benne - 2 tbsp (for each flavor)
• Salt to taste
• Oil to deep fry - 400ml

Ingredients for Khara Chakli flavor

• Chillipowder  - 1&1/2 tbsp
• Ajwain crushed - 1/4 tsp
• Sesame seeds - 1/2 tsp
• Chakli flour
• Butter
• Salt to taste
• Water to knead dough 

Method

1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water

Ingredients for Green flavor chakli

• Palak puee(thick) - 2 tbsp
• Sesame seeds
• Butter
• Salt to taste
• Chakli flour 
• Water to knead dough

Method

1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water

Ingredients for Yellow flavor chakli

• Methi powder -  a pinch
• Turmeric powder - a pinch
• Butter
• Salt to taste
• Chakli flour
• Water to knead dough

Method

1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water

 Ingredients for White plain flavor chakli

• Chakli flour
• Butter
• Sesame seeds - 1/2 tsp
• Salt to taste 
• Asafoetida - a pinch
• Water to knead dough

Method

1. Mix all the ingredients in  a bowl and knead the mix gently into a dough with enough using water

How to make chakli's

1. Heat oil in a large wok/pan/kadai. 
2. Fill the each flavor dough ball into a chakli press
3. Press the dough into a mini spiral / round shaped on a plastic sheet
4. Deep fry till golden color over low flame. Remove and drained into tissue paper.
5. Do it for next all flavors in the same way. 
6. Mix all the colors and serve with tea or coffee. 

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Methi Malai Mutter

It is a combination of fenugreek and peas rich flavored gravy.

Prep Time : 15-20 Mins
Cooking Time : 15 Mins

Ingredients for MasalaPaste

• Onions -1/2 cup , chopped
• Green chillies - 2-3 
• Poppy seeds / Khuskhus - 1/4 tsp
• Tomato purree - 2 tbsp
• Garlic clove - 1
• Ginger grated - 1/2 tsp
• Cloves - 2
• Cardamoms - a small piece
• Cashews -  1/2 tsp
• Oil - 2 tbsp

Other Ingredients

• Fenugreek leaves / Methi leaves - 4 cups
• Milk - 3/4 cup or Lowfat cream - 1/4 cup 
• Salt to taste
• Jeera seeds 
• Oil - 1 tbsp
• Peas / Mutter - 1/2 cup
• Onions - 1/4 cup , finelychopped

Method

1.  Heat oil in  a pan add, cloves, cardamoms, cashews, poppy seeds, chillies saute for few mins then add onions saute till turns color then add tomato puree , ginger garlic stir for few mins
2. Grind into smooth puree and keep aside
3. Chop & wash the fenugreek leaves. In  a pan add 3/4 cup of water and cook the leaves. squeeze ou the water and keep aside
4. Heat 1tbsp of oil in a large pan add jeera seeds, onions, fry till onions turns color pale. Then add the paste and fry for 1 minute. Add the peas (i used frozen) , cream or milk , salt and fenugreek leaves bring to boil together (if it is too thick add little water) and cook for few minutes
5. Serve hot

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Valhapalu Sajjige | Banana Sheera/Halwa | Balehannu Sajjige

Festival Season is just around the corner! Thought to posting this simple sweet dish. Adding banana gives a nice flavor. We used to make this sweet on almost all occasions especially during SatyaNarayana Pooja and offered as prasad. Festivals is around the corner

Prep Time :  5-8 mins
Cook Time : 10 Mins

Ingredients

• Rava Coarse / Sooji  - 1 cup
• Ripe Banana - 1/2 cup chopped & mashed
• Ghee - 1/2 cup
• Dry fruits - Cashews pieces and yellow Raisins - 2 tbsp
• Kesar milk - 2 tbsp (Kesar / Saffron + warm milk)
• Water - 3/4 cup
• Banana essence - 2 drops (optional)
• Sugar - 1 cup (adjust the taste)

Method

1.  Take a large pan roast the rava in a medium flame until very light brown in color (do not overroast) transfer into a plate
2. In  a same pan roast the dry fruits in a spoon full of ghee fry till golden in color and transfer into a plate 
3. Heat same pan add water bring to boil then add mashed banana cook for 2-4 mins then 
4. Add ghee bring to boil, now add slowly roasted rava into the pan mix quickly stir continuously it does not stick to the bottom stir until rava cooked
5. Then add sugar and essence mix together stir continuously it should be thick and nice aroma
6. Then add kesar milk and dry fruits mix well 
7. Sajjige is ready to serve. 

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Methi and Baby Corn Pulao

A sweet baby corn  and  bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and  good for health. One pot rice dish is always simple to make.  

Prep Time : 10 Mins
Cook Time : 20 Mins + Rice

Ingredients

• Methi leaves - 4 cups
• Baby corn - 1 cup , chopped corn into roundels
• Garam masala-1/2 tsp
• Pualo powder - 1 tsp (i used MTR)
• Onion + Coriander + green chillies paste - 4 tbsp
• Onions - 1 cup
• Lemon  / Lime juice - 2 tsp
• Launga / Lavanga / Clove  - 4 
• Dalchini / Cinnamon / Chakke - 2 pieces
• Teja Patta / Patre / Bayleaves - 2 leaves
• Chakraphul / Star anise - 2 stars
• Oil - 1/4 cup
• KalaJeera seeds - 1 tsp
• Turmeric - a pinch
• Salt to taste
• Basmati rice - 2 cups
• Ginger Garlic paste

Method

• Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
• Cook basmati in pressure cooker or rice cooker and keep aside
• Blend onions, coriander & green chillies add little water make a paste and keep aside 
• Take a big pan , heat oil
• Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
• Add turmeric , ginger garlic paste and grinded paste saute for few mins
• Add pulao powder and garam masala powder for taste
• Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
• Add lemon juice and salt saute gently

Serve with raita

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Ginger Paste

Making paste at home is like fresh and add for almost all cooking dishes. Stored in the refrigerator or freezer for months. 

Ingredients

• Ginger - 1lb
• Cold Water - 1/2 cup

Method

1. Peel the ginger skin and make a small pieces
2. Blend ginger and water make a smooth paste
3. Transfer into glass jar and store it in the refrigerator.

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Ginger-Garlic Paste

This paste is used for regularly Indian cooking. It is fresh homemade paste .

Ingredients

• Ginger - 1 cup
• Garlic - 1 cup
• Vinegar - 1 tsp

Method

1. Peel ginger and chop into pieces
2. Blend garlic pods and ginger pieces grind together (if necessary) add few drops of water
3. Mix vinegar and transfer into glass jar and use for cooking 

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Ginger-Garlic-Coriander-Chilli Paste

This is regular used for Indian cuisine like gravies, curry's & other dishes. It is also available in stores. I make at home and fresh flavors once you prepared stays for longer days and stored in the refrigerator.

Prep Time : 10 Mins

Ingredients

• Coriander leaves - 2 cups
• Ginger - 50 grms 
• Garlic pods - 1 cup 
• Lemon juice / Lime or Vinegar - 2 tbsp
• Green chillies - 5-8 (medium hot)
• Sea salt - 1 tbsp

Method

1. Mix all the ingredients and blend into a smooth paste add little water.
2. Transfer into glass jar and Refrigerate upto a month. 

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Green Chutney | Hari Chutney (Chaat)

Green chutney is used for chaats , sandwiches & pakodas. Very simple to prepare and homemade fresh chutney. Chutney can be refrigerated upto 2-3weeks. 

Prep Time : 10 Mins 

Ingredients 

• Mint leaves / Pudina - 1 cup
• Coriander leaves / Dhania - 4 cups
• Green chillies  - 8-10 (adjust to the taste)
• Sea Salt - 1/2  tbsp (adjust to the taste)
• Lemon juice / Lime or Vinegar - 2 tbsp

Method

Mix all the ingredients and add 1/4 cup of water, grind into a smooth paste in a blender / mixer 

Transfer into glass jar and Refrigerate

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Sweet Tamarind Chutney | Meetha Chutney (Chaat)

This is popular chutney used for chaats and snacks. Extracted from dates and tamarind added little spice.

Prep Time : 10 Mins
Cook Time : 25 Mins

Ingrdients

• Tamarind deseeded-  2 cups
• Dates deseeded - 1 cup
• Black Salt - 1/2 tsp (adjust the taste)
• Jaggery - 2 tbsp
• Chilli powder - 1/2 tsp
• Jeera powder - 1/2 tsp

Method

1.  Blend the tamarind and dates together
2. Add 2 cups of water and tamarind and dates paste cook in a medium flame
3. Add salt , jaggery, jeera powder and chilli powder bring to boil stir occasionally until becomes thick. Remove from the flame
4. Strain the chuntney. Once it is cool transfer into jar

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Manga Chutney | Mavinakayi Chutney | Mango Chutney

This is authentic southindian chutney made it in the Mango season. Suitable for Dasa/Dose, Idli etc.

Prep Time : 10 Mins

Ingredients

• Raw Mango / Green sour mango / Mavinakayi / Manga - 1 no (1/2 cup )peeled and grated)
• Red chillies / Malaka / Mensinakayi - 2-3 (medium hot, i used byadagi chillies) 
• Coriander seeds / Kothambri beja / Kothambrivere (dhanya) - 1/2 tsp
• Coconut / Thenga / Thengina turi - 1 cup
• Asafoetida / Peryangyum / Hing - 1/4 tsp
• Sea salt to taste
• Tamarind paste / juice - 1 tsp (if using paste 1/4tsp or less )
• Curry leaves - few (washed and patdry)
• Dalia / Hurkadale / Kadale - 2 tbsp 

Tempering

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp

Method

1. Dry roast redchillies, corianderseeds, curry leaves
2. Mix them in a blender along with add coconut, tamarind, dalia(kadale) , asafoetida, salt and mango add very little bit of water and blend into a smooth paste
3. Tempering into chutney , heat oil in a small pan add mustard seeds allow to splutter and pour into chutney and serve with dosa or idli 

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Aam Ka Panna | Green Mango Juice

Panna is a summer cool drink made out of Raw Mango and little bit of Indian spice. We can also make a sweet drink with Raw Mango, it will come up in my next post. Summer is around the corner .. Weather looks amazing in New York. Check out the recipe.

Prep Time : 8-10 Mins

Cook Time :  5 Mins

Servings - 4

Ingredients

• Raw Mango / Green Mango  - 2 
• Cold Water - 4 cups
• Black Salt / KalaNamak - 1/4 tsp
• Cumin Powder / Jeera  Powder - 1/2 tsp
• Black Pepper  / Kali Mirch powder - 1/4 tsp
• Sugar - 1 tbsp

Method

1. Cut the mango into half remove seed and boil them directly stove top till tender and remove pulp or use pressure cooker for 3 whistles . Let it cool  and remove pulp. 
2. Mash the pulp or use mixer blend into a smooth puree transfer into big pan
3. Add water stir then add spices (adjust the spices as per your taste) and sugar stir until all mix well
4. Serve chilled

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Papdi | Sev Puri - Puri

This is another my favorite chaat Sev Puri but made papdi's for the chaat. It is crispy flat puri made out of semolina/rava and maida. Papdi puris are used many chaat.

Prep Time : 20 Mins

Frying Time : 15 Mins

Ingredients

• Maida (allpurposeflour) - 1 cup
• Fine semolina / Rava (chiroti rave) - 1/4 cup
• Oil - 2 tbsp
• Kalonji seeds (Crushed/0  - 1/4 tsp
• Ajwain seeds (Crushed ) - 1/4 tsp
• Salt to taste
• Warm water ( to knead the dough)

Method

• Mix all the ingredients in a bowl add little by little water and make a stiff dough
• In a wet cloth close the dough keep it for 15mins 
• Then again knead the dough and roll them big round shape using flour 
• Cut small circles in a cookie cutter 
• Heat oil in a frying pan , add papdis into hot oil and deep fry (carefull don't allow to puff the puri's it should be flat. ) till golden in color and remove place it in the paper towel. 
• Remaing dough do the same steps. 

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Unde / Urunde MorKolumb | Unde Majjige Huli

Unde / Urunde MorKolumb(Iyengar Tamil) OR Unde Majjige Huli (Kannada) They call this dish in different ways in different regions. This is authentic iyengar dish. Steamed Lentil balls are dunked into Mor Kolumb. This dish made only occassionally during functions. Most popular in Iyengar Wedding Menu’s. I am posting this recipe as one of my viewers requested this. Sorry for taking time to post it. They are many recipes which are lined up :). A similar dish is also made in Northern part of India and it is called Kadi Pakora. 

Prep Time : 15 Mins

Cook Time -  10 Mins

Serve - 4 people

Ingredients for Steamed lentil dumplings

• Toor Dal - 1/2 cup
• Coconut - 2 tbsp
• Green chillies - 1 or 2
• Coriander leaves - few
• Salt to taste

Method

1. Wash dal and soak it for 2 hours
2. Grind dal , coconut, chillies and coriander  make a thick paste. Take a small portion and make a dumpling shape
3. Place them in to the idli stand before place the mixture grease oil in to the idli stand keep it in the pressure cooker without putting pressure cooker weight for 8-10 mins

Ingredients for MoreKolumb

• White Pumpkin / Pooshinkayi / Budkumbalakayi - 1/2 kg or Cucumber cubes
• Curds / Thair / Mosaru - 3/4th cup
• Pachmalaka / Hasimensinakayi / Green chillies - 2 or 3
• Kothambri soppu /Coriander leaves - 2 tbsp
• Peryangayum/Hing/Asafodia a pinch
• Thenga/Thenginaturi/Coconut - 1/2 cup
• Manje/Harshina./Turmeric powder - 1/2 tsp
• Kadag / Sasive / Mustard seeds - 1/2 tsp
• Kadale / Hurkadale /Dalia split - 2 tbsp
• Water - 1/4 cup

Method

1. Wash and remove the skin,  cut into pieces and chop them into cubes. Then parboil for 5-8mins and turn off the stove
2. Grind the morekolumb ingredients except pumpkin grind into a smooth puree
3. Add masala to the cooked pooshankayi and salt, bring into boil for few minutes
4. Allow it to cool completely then add curds stir well add lentil dumplings serve with hot plain rice.

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Oats Vegetable Upma | Uppittu

Oats is a popular grain nowadays and recommended for health reasons . Eating Oats as is a huge problem for my family so came up with a recipe wherein I could make them eat Oats. Made “Oats Vegetable Upma” – iyengar style. No Onion, No garlic but with Vegetables. Came out very nice and my family did not even know it was Oats until I told them ;)

Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients

• Upma Rava - 1/2 cup
• Oats - 1 cup
• Vegetables : peas, carrots, all color capsicums/bell peppers, beans, potatoes, shredded cabbage - each 1/4 cup 
• Hot water - 4 cups
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Chana dal / Yellow split chickpea - 1 tsp
• Asafoedita / Hing - 3/4 tsp
• Salt to taste
• Green chillies - 1 or 2 
• Curry leaves - 1 string
• Coconut , grated - 2 tsp
• Lime / lemon juice - 1 tsp
• Coriander leaves - 4 tsp(finely chopped)

Method

• Take a heavy bottom wok/pan fry rava and oats together for few mins till very lightly  roast and transfer into plate and keep aside
• In the same pan add oil heat it then add mustard seeds , chana dal, curry leaves, green chillies and asafoetida fry till dal turn into golden color
• Add all vegetables and stir fry till all capsicums till tender after that
• Add hot water close the lid and allow them to cook all the vegetables 
• Add salt then add slowly rava + oats stir well again close lid and allow to cook well 
• Mix well if it is cooked rava and oats add coconut saute switch off the flame add lime juice and coriander mix well again serve hot 

Note: I used organic oats also can be used old fashioned oats. I normally make dry roast oats and roughly powdered and store it in airtight box whenever need so can be used its  handy ingredient.

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