Chutneys

Tomato Chutney

I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally¬† yum.

1656351_475501295887952_249647238_n

Method

Chop1 kg tomatoes into small pieces, I just did it in a processor ūüôā
In a pan, heat the  oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds,  when they splutter, add a big pinch of  hing.
Stir a couple of times and add 5-6 curry leaves and the  tomatoes.
Mix well, add the turmeric and chilli powder and stir well.
Add  salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.
Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.
Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.
Advertisement
Indian Cuisine · Maharastra

Misal Pav

20140205_145429

Misal Pav is a famous Maharastrain street food, this is a spicy spicy dish and taste totally yum.

To start you will need the sprouts of matki dal. This is how i make the sprouts, wash and soak the dal overnite. Next drain the water and place the dal in a muslin cloth and place it in a box, it will take close to 24 to 30 hours  for the sprouts to come out.

Misal Pav

Recipe :

1.  Heat oil in a pan , add rai and jeera and 1 chopped onion. Fry for a minute.

2. Add r.chilli, haldi , dhaniya powder and a good spoonful of goda masala and saute for 10 secs.

3. Make a paste of little coconut, 5-6 cloves of garlic, 1 small tomato and add it to the pan.

4. Cook the paste nicely and add the sprouted matki and salt. Saute for a couple of mins so that the dal is coated in all the masalas and looks shiny. Add water* and cook for 10  mins. Check if the dal is cooked. Garnish with coriander leaves.

* Add more water as this should be a very thin gravy so u need to add more masalas.

To assemble

In a bowl firstly add the dal and then top it off with the gravy *( It is also called as Kat ).
Top it off with chopped onion, a spoonful of green chutney (My touch), curds if you want, namkeen of your choice and a good squeeze of lemon juice.

Serve hot with buttered and toasted pav.

Maharastra · Snacks

Pav Bhaji

 

20140307_194040

I love Pav bhaji and especially the one i make it :). After various trails i have perfected the recipe for the same. So here goes the recipe.

1.Chop 3 potatoes, 1 carrot and some cabbage .  Here you can use veggies of your choice.

2.Pressure cook these along with a handful of fresh peas for 3 whistles.

3. Heat oil and butter in a pan and add 1 small chopped capsicum and saute them for a minute, add puree of 1 onion, 3 small garlic cloves and some ginger and fry nicely.

4. Add r.chilli powder, pav bhaji masala, haldi , dhaniya powder and salt and cook for some seconds.

5. Add puree of 3-4 tomatoes and also the boiled and mashed veggies at this stage.

6. Mix nicely, add little water if required to get the right consistency and cook for close to 15 mins.

7. Just before taking it off the heat add a tbsp of butter and coriander leaves.

I always taste and adjust the masalas and seasoning according to my taste. So taste and make it more spicy or less accordingly. The main difference and the best taste was when i added the veggies along with tomato puree. Earlier i used to fry the puree nicely and then only add veggies.

Serve hot with buttered and toasted pav, chopped onion and lemon wedges.

 

Baking · Breads · We Knead To Bake

Savoury Honeycomb Buns ( Also called as Khalit Nahal)

20130908_135455

Yet another bread and yes this was our We Knead to Bake No. 9. Loved this bread and its like whats not to like about home baked bread. There are 2 versions of this one is the savory one and the other is a sweet one where in the buns are drenched in sugar syrup..since we like more of savory breads, this was my attempt. Here’s the recipe.

Savory Honeycomb Buns

Ingredients:
For the dough:
1 cup lukewarm milk
1 1/2 tsp instant yeast
1 tsp sugar
2 1/2 cups all-purpose flour
1 tsp Salt
40gm butter, melted
2 tbsp milk for brushing the dough
For Filling:
2 Onions Chopped
1 Small capsicum chopped
Cheddar Cheese – 2 small cubes chopped into smaller cubes
Oil 1 tsp
Pinch Sugar
Salt to taste
Herbs and chilli flakes
Method:
For Stuffing:
Heat oil in a pan and add the chopped onions, add little sugar and cook them on a low flame till they are browned nicely.
Add capsicum, salt, herbs and chilli flakes and cook for a min.
Once cooled add the chopped cheddar cubes and mix.
For the Dough:
Mix flour, yeast and salt and mix it. Add Melted butter and mix it
 nicely. Add the warm milk and knead to a soft dough.
Transfer to a smooth surface ( I do it on the Kitchen Platform) and knead the dough nicely for atleast for  10 mins. (kneading is very important..)
Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.
Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is.
Make small lime sized ball .
Take each piece and flatten it out a little and place  teaspoon of filling in the centre.
Pull up the sides and wrap the dough around the filling, pinching it closed at the top.
Smoothen it into a round ball. Place this in a well-greased baking pan and repeat the same for the remaining balls.
Cover with clingfilm and let rest for half hour.
Brush the Buns lightly with milk and bake them at 200c for 20 mins.
U can also lightly brush them with melted butter once they are out of the oven.
These buns were great and loved the texture. These had a nice crumb and were very soft as well.
I made plain pav as well with the same dough and used half of wholewheat flour. Will share the recipe in the next post.
 

 

Andhra · Breakfast · Dosa · Indian Cuisine

Pesarattu Dosa – Andhra Speciality

Pesarattu is nothing  but dosa made with sabut moong. No fermentation is required for this, you only have to soak and grind.The first time i came to know about this dish is through Google. For me Google is the answer for all the queries i have. Sometimes when i want to try something new the Google search page is the page i go to. So back to the recipe this is a wholesome breakfast as it is made completely of sabut moong i.e whole Moong. It is quiet a filling breakfast as well and you cant have more than 2.

20130527_094031

Pesarattu :

Ingredients

1 cup Sabut Moong

Fistful of Rice

Ginger – 1″ chopped

G.chilli  Р2 Chopped

Salt

Oil as required.

Method:

Wash dal and rice and soak overninght or for atleast 6 hours.

Drain the excess water and grind it to a slightly coarse batter by adding ginger and green chillies. Add littlle water while grinding.

Transfer to a bowl, add salt and mix well. The consistency of the batter should be like a regular dosa batter.

Heat a pan and take a laddlefull of batter and start spreading from the center to the rim of the pan. These will be a bit on the thicker side.

Spread little oil all over the dosa and cook on a medium flame for a couple of mins.

Cooking these on a medium flame is important as they need to be cooked nicely.

Serve them hot with any chutney of your choice.