VEGETABLE RICE BHAKRI

Bhakri is the specialty of Maharashtrians.  They make the bhakri with jowar, bhajra and nachni and even with rice flour.  The ari pathri is made in Kerala with rice flour.  It is a flat bread  made without any yeast or raising agents.  Basically, it is served with Jhunka, a dish made out of gram flour, lasoon chutney, thecha etc.  It is famous in Gujarat, Goa , Rajasthan and North Karnataka too.

Today I made the rice bhakri with some vegetables in it.  Since I always prefer to prepare healthy and  some variety of food for my children, I tried this and was delicious.

After the recipe, you can have a glance about the story of bhakri.

Let us look at the recipe now:

RAJ KACHORI

Raj kachori is a chaat item which can be enjoyed with the sweet chutney, green chutney, curd, boiled sprouted moong or chana, boiled potatoes etc.  To top it with fine sev, pomegranate and chopped green coriander leaves.  One of my colleague brought this items in the office for celebrating his birthday and I loved it.  Since then, I wanted to make it and tried twice and failed as the kachori was not puffing  properly and becoming crisp. Third time I succeeded and served the same to my judges and neighbours and it was awesome.  Though I had made it just two days before my wedding anniversary as I wanted to serve them  for my guests, clicked photographs and completely forgotten about it.  Yesterday, again I  was told by my friends to make it for the get together today, then I remembered decorating this with pomegranate, sev, coriander leaves and the rich look of it, I remembered clicking the photographs.  So after making  a lot of kachoris today for the get together, I thought of shooting it and uploading the video too.

Raj kachori

watch the video onYoutube: raj kachori a  raj kachori b  raj kachori c  raj kachori d  raj kachori e

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

RAGADA PATTICE

Ragada pattice is a famous Mumbai Chaat dish.  Whenever you eat paani puri, dahi puri, bhel etc. this item is also available in the stall  with the masalas in it topped with tomato, onion, the puris or sev etc. which is mouth watering. The  It is made out of aloo pattice and the gravy is made with  white watana (dried white peas).  It is a nice snack item in the evening you can serve hot.

Ragada pattice

VEPPILAKATTI (NARTHANGA ELAI PODI, URUGAI, PICKLE), WILD LIME LEAVES URUGAI

Vepillakkati,  is made out of the wild lime / kaffir lime leaves.   I am lucky to have the plant in our society and whenever, we want it, I used to go and pluck the leaves to make this.

It is a form of pickle which can be stored for quite sometime in the fridge.   It is  very good  in taste and can be served  with Curd rice, Molagootal rice or Dal rice.  I used to take the pain to grind the same in the grinding stone  as Ural and Ulakka is not available in Mumbai.  I have a small grinding stone in Mumbai and  used to make this as the taste of it is awesome than ground in the mixer.

Recently, I saw the post in Jayashree's kitchen which is made in mixer.  Though it is an easy method, but I found the ancient method more tasty.  It takes a long time to grind or break it   in the stone.  First  used to put the leaves and  crush it with the stone.    When the leaves are almost done, then the other ingredients are put in and again break it until  it is done.  

PUMPKIN, FLAXSEED GUN POWDER (diet friendly recipe)

Pumpkin seeds are roasted and eaten by us.  My mother used to give us this when we were small.  When I came to know about the health benefits of flax seed and the pumpkin seeds, I thought of mixing these two and make the gun powder out of it.

Believe me, it is really tasty and will love the same as these two ingredients has got medicinal benefits.

Gun powder or Milagai Podi it is known as is served along with Dosa, Idli and I use the same for making some dry subzi too.

PUMPKIN, FLAXSEED GUN POWDER (diet friendly recipe).  dosa milagai podi

ALOO TOKRI CHAAT

Tokri means katori, wati,  bowl  or basket you can call it.  The tokris are made either with maida or with aloo.  here I am giving the recipe of aloo tokri.

I happened to have this item in one of the mall when we along with our neighbour, went out with the kids.  It was quite filling and yummy and since then I wanted to try this at home, but somehow, I could not do so till today.

Today I do not know somehow I felt, I must complete this task and decided to try  my hand on this.  Since I am preparing this for the first time, I was bit nervous as to whether it will come out perfectly or not.  Yes I did spoil the first two baskets and rest came out very well.

I prepared the chaat and gave to my daughter and had myself, I could not believe that I prepared this so nicely.  video link:  how to make   aloo tokri,  and  alooo tokri chaat.

Now let us look at the recipe now:


Yield: 6-7 depending upon the size of the strainer.
time taken: 45 minutes

Ingredients:

2 potatoes (old potatoes or wafer potatoes)
2 tbsp corn flour
1/4 tsp black pepper powder
salt

for the filling:

1/2 cup moong sprouts boiled in salt water for 3-4 minutes
1/2 cup chopped tomatoe
1/2 cup chopped onion
Sweet chutney
green chutney
1/2 cup curd with 1 to 2 tsp sugar mixed in it.
chaat masala
chopped coriander leaves
1/2 cup nylon sev
2 tbsp pomegranate (optional)
boiled and mashed potatoes (optional)
oil for deep frying

Other things you need:

2 tea strainer
(1 small and the other  small (should be able to keep inside the bigger one)

Method:

Wash, peel and grate the potatoes directly in water. wash them three to four times in fresh water and squeeze out the extra water.  Then put it in kitchen towel to remove excess water.



Now put them in a bowl, add the corn flour, salt, black pepper powder and mix well.  Heat oil in kadai.  the oil should be medium hot.  put the potato mix in the strainer and spread evenly.  Now press with the other strainer (smaller one) and put the strainer in the hot oil.  after a minute just lift the smaller strainer and see whether it  is sticking to the potato mix.   fry it till you get a light golden brown colour tokri.  remove from the oil, wait till the oil is strained and turn it and tap on the outside portion to remove the tokri or with the help of knife you can lightly push them out and remove the tokri.  Repeat the process for the remaining aloo mix and fry them.  keep it in airtight container.

In the ingredients picture, you can see the fried potatoes. the first batch did not come out properly and was broken.  This I used while making the chaat.

Now let us look at the preparation of chaat.

Place one tokri in a plate.  put some sprouts, onion, tomato.  put green chutney, sweet chutney, curd.  sprinkle some chaat masala on top of it.   put the fried potatoes, nylon sev.  garnish with pomegranate seeds, coriander leaves.  If you want more chutney and curd, add and serve immediately.  repeat the process for the remaining baskets.

Note:  since fried potatoes were there, I did not use the boiled ones.

We can also prepare the baskets with maida dough which we use for the samosas.
If you do not have the strainer, you can use steel /aluminium katoris for making the baskets  with maida dough and can bake it.

CORN GREEN PEAS FRITTERS l SNACK RECIPES

Corn and  Green peas fritters  I made with Sago and Potato.    This is a yummy  snack item, directly from tava to the plate with a cup of Coffee/Tea.  If you have Corn and Green peas in the fridge, you can make it with potato also if someone comes to your house unexpectedly. At this point of time, you can avoid the sago.

This is a delicious snack item to be served hot from tava to the plate.  You can serve it with chutney or sauce.  Since my children like it with sauce, I did not bother to make the chutney.

 CORN  oil has been shown to have an anti-atherogenic effect on cholesterol levels, thus reducing the risk of various cardiovascular diseases.

The vitamin B12 and Folic acid present in Corn prevent anemia caused by a deficiency of these vitamins. Consumption of corn husk oil lowers plasma LDL cholesterol by reducing cholesterol absorption in the body. The consumption of corn kernels assists in the management of non-insulin dependent diabetes mellitus (NIDDM) and is effective against hypertension due to the presence of phenolic phytochemicals in whole corn.

GREEN PEAS  is the source of  Vitamins C, E, K, A and B complex ,Fiber, Phytonutrients, Antioxidants,Phosphorus, magnesium, Copper, Potassium,Iron, Zinc,Manganese,Protein

corn, green peas fritters

SAMOSA (TAMARIND POHA SAMOSA)

Samosa  is a fried or baked  pastry with a savory filling, such as spiced  potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. Its size and consistency may vary, but typically, it is distinctly triangular. Samosas are often accompanied by sweet chutney or green chutney or sauce.   

Since so many days I wanted to try samosas at home but really did not take the pain to do so.  But made an attempt to prepare this when I had some left out Brown Chana Sundal with me prepared during Navrathri, and the tamarind poha which my neighbour gave me as Prasadam.  Since I do not want to waste the both the dishes, I tried on the samosa and it was really awesome.

TOMATO CHUTNEY

I have posted a recipe of tomato onion  chutney but this chutney is different from the one already posted.  This chutney can be served as a side dish for chapati, phulka etc.  

One of my colleague had brought this for lunch as we all sit together and share our dishes in the afternoon.  She said tomato chutney gya (means take tomato chutney) I wondered it was not looking like the chutney we make but was like a side dish. When asked for recipe she explained to me but was a simple recipe and easy one to make at home with tomato and onion and some crunchy peanuts and a lovely dish too.

Let us look at the recipe now:


related posts: carrot onion tomato chutney, cherry and tomato chutney

IDLI CHOLEY CHAAT

Chaat recipes are Mumbai's street food and is loved by all.  the Pani puri, dahi puri, ragada pattice etc. etc. the list goes on.  

What about making one at home with left over items.  Seems interesting right.  Yes, it is interesting and yummy too. 

I had some idlis and left over choley in my fridge.  If I serve the same items second time, no one is going to eat it.  Hence I decided to make it a twist and made them to eat which was a hit and was asked for the second serve but unfortunately could not as both the items got over.

Yes, I am talking about idli choley chaat which was a hit in my home and demanded to make it again next day.  The fried idli mixed with choley, onion and tomatoes with the chutneys vow! experience yourself.

idli choley chaat

PALAK VADA

Palak vada or spinach vada or keerai vada is made with the urid dal batter and the palak nicely chopped and added to it.  If you want, can add bits of coconut, chopped green chillies, curry leaves etc.  You will need medu vada batter for this.

You can serve it with chutney, sambar, rasam  and sauce too.  Normally palak and curd goes well hence you can serve it as dahi vada too with sweet and green chutney.  Add some chopped onions, becomes masala vada.

Any kind of vada you serve hot with chutney, sambar, rasam etc. is welcomed in our house.  Another method of making it is that you can mix the spinach with dal vada  (parippu vada) mix.

Palak vada

PAV PATTICE WITH RAJMA MASALA

Pav made out of maida is used to serve along with Pav bhaji, Pav omlette, Vada etc.  The famous Maharashtrian Vada Pav and Pav Bhaji is lip smacking delicacies and available every nook and corner of the streets.

It is quite satisfying, filling and easily available.

While making the Hara Bhara Kabab, I felt like trying this recipe which I am sharing with you.  I had some cooked Rajma Masala with me and the Hara Bhara Kabab.  So I thought of trying this version and was liked by everyone.

Instead of Rajma Masala, you can also use some  spiced  masala vegetables, or the pizza topping veggies, cheese etc.  but I restricted myself only to the kabab, rajma masala, some spicy and sweet chutney with onions and nylon sev.  It is a wholesome meal as the vegetables, cheese, goes inside your tummy with the soft pav with lots of butter in it.

If you try this, you will definitely love the taste of it.

Let us look at the recipe now:

RAW BANANA CUTLET, BANANA CUTLET, KACHE KELE KI CUTLET, VAZHAKKAI CUTLET, VAZHAKKA CUTLET

I have posted a lots of sweets recipe for the past one week and it is time to post something savory. When you are on fast, you have to eat something without onion, lasoon etc.  must be scraching the head what to make ?  Here is another upwas recipe with raw banana, sabudana, singhare ka atta alias water chestnut flour or bhajni flour.

 Raw banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.  

Let us have a look at the recipe now:

DAHI IDLI CHAAT

Chaat item is loved by everyone. especially the road side one.  Ungly chaat chaat ke sab khatein hai. that tasty it is.  We can also make the same at home tasty like that.

Basically, the idli chaat is a left over recipe.  If u are calorie conscious, can just fry the idli with little oil in a kadai or deep fry the idli.

The dahi idli chaat we had in Alibaugh was very very tasty.  Though I had made it earlier, could not post the same somehow.  Now after tasting the same at Alibaugh, I decided to prepare the same, click it and post it.  This very simple and easy dish, you all will enjoy.

Dahi idli chaat

MOONGDAL KACHORI

IFC Challenge #3.


This month's IFC challange is Marwad Cuisine.Hosted Manjula Kanted.    Either the platter of Kachori or Halva or combination of kachori and halva,  Rajasthani Thali.      I selected one Kachori and one Halva.  Here comes the kachori recipe i.e Moongdal Kachori.

Since so many days, I wanted to make this and post in the blog but did not take the pain.  But when the IFC announced the recipes,  I made an attempt to make this item for the first time and it was really successful.  I had a friend of mine who is a Marwadi who said after tasting that it has really come out nicely and  first attempt was successful.  I was glad to hear.  Thanks for giving this wonderful recipe to Manjula.

MYSORE MASALA DOSA

Mysore masala dosa is prepared with the red chutney  and potato masala spread on it  and served hot with chutney and sambar.

It is almost same like the normal masala dosa but added chutney is the only difference.  

This mouth watering dosa, served hot with sambar and chutney is heavenly if you are a lover of South Indian breakfast.

KOTHIMBIR WADI, CILANTRO WADI (CAKE)

Kothimbir wadi is  a salty cake preparation with gram flour and kothimbir.  A Maharashtrian delicacy served as a snacks any time.    It is a very good snacks and  I love this with a cup of tea or coffee.    But normally I have seen it in parties or weddings etc.  It can be steamed, tempered with mustard seeds and black seasame seeds garnished with grated coconut or you can deep fry them too.  I love the deep fried version.

Kothimbir Wadi deep fried.

INSTANT MAKAI, WHEAT FLOUR ADAI

I had some makai flour with me and recently I made the bhakri with nachni.  The recipe will be posting soon.   I was alone at home and was wondering what to make for breakfast.  If  I am alone at home, am bit lazy to make the breakfast for myself.  

Since the atta was very less, thought of adding the wheat flour in it and made this adai with some onions and green chillies chopped in it.  It is really tasty when it is served hot and instantly you can make it. 

 If I put green chilli chopped in any of the dish, my family members do not like it hence i prefer to put the paste in the dish  and if i am making something for me i put the chopped chillies separately for me.

Coming back to the recipe, it was really tasty when I had it with the lasoon chutney which was lying in my fridge for quite some time.  Since I use it only with bhakri, the stock never get exhausted as I am the only person to consume it.

some of the  related recipes : Makai adai, corn meal idli, makai ki roti,  
corn meal paratha 

DAHI PHULKI, GRAM FLOUR VADA IN YOGHURT

Dahi phulki is somewhat similar to the dahi vada but here it is prepared with besan i.e. gram flour/chickpea flour. The taste is entirely different as the main ingredient varies in it.   This dish is prepared during Ramadan and Eid.  

Since Ramadan is on 26th June 2017 i.e.  tomorrow, I thought of sharing this recipe with you all. so that you can relish this dish.   These vadas can be served with some chuntey and sauce too.

Preparation is very easy and can be served with or without chilling.  Here I am presenting the original method, but variations  can be adopted according to ones choice. Mustard oil is used, I used the normal cooking oil.

Let us look at the recipe now:video