Sweet Potato in tomato gravy

This sweet and tangy vegetable simply tastes great with hot chapatis or paranthas.

Let us start cooking!!!

Ingredients:
Sweet potato: 1 pc medium
Tomato: 1 large finely chopped
Oil: 1 tbsp
Green Chilly: 1 finely chopped
Onion: 1 medium finely chopped
Garlic: 2 cloves grated
Ginger: 1 cm long grated
Curry Leaves: 5-6 leaves
Asafoetida: a pinch
Cumin Seeds: 1/2 tsp
Mustard Seeds: 1/2 tsp
Water: 3-4 tbsp
Salt: as per taste
Coriander Powder: 1 tsp
Turmeric powder: 1/4 tsp
Red chilly powder: 1/4 tsp
Cloves: 2 crushed
Black Peppercorns: 2 crushed
Kasuri methi: a pinch
Chat masala: 1/4 tsp
Coriander Leaves: 1 tbsp finely chopped

Method:
1. Wash the sweet potato properly and then pressure cook it for 3 whistles. 1 on high and 2 on low flame.
2. Meanwhile take oil in a pan. Heat it and add asafoetida and mustard seeds. When the spluttering of the seeds is finished add cumin seeds along with cloves and peppercorns. Fry for a few seconds.
3. Add green chillies, ginger and garlic and fry till the raw smell goes off.
4. Add onion and fry till translucent.
5. Add the tomatoes and stir. Now add coriander powder, turmeric powder, red chilly powder and salt. Let it cook covered for 6-8 minutes or till when the oil separates from the tomatoes, stirring in between occasionally.
6. Add kasuri methi, chat masala and water and let it simmer.
6. Peel the sweet potato and cut it into small pieces approx 1 inches long.
7. Add it to the gravy just prepared. Simmer for 2-3 minutes.
8. Garnish it with freshly chopped coriander leaves. Serve hot.

Tips:
1. Do not overcook or cut very small pieces of sweet potatoes otherwise the vegetable would be mushy.
2. As an addition to the vegetable you can add capsicum also. Fry it along with the onions.
3. Use water depending upon the thickness of the gravy you want.

See you soon with a new recipe till then Happy Cooking!!!

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Sooji Dhokla

Sooji or rava dhokla is an instant snack which tastes yummy and is healthy too as it is a steamed food and requires very little oil.

Let us start cooking!!!

Ingredients:
Sooji: 2 cups
Sour Curd: 1 cup
Water: ¾ cup
Black pepper powder: 1 tsp
Red Chilly powder: 1 tsp
Coriander powder: 1 tsp
Jeera: 1 tsp
Eno Salt: 1 ½ tsp
Oil: ½ tbsp
Salt to taste

Method:

1. Soak sooji in curd and water. Stir well and see no lumps are formed.
2. Add salt and black pepper powder and mix well.
3. Leave it for ½ hour.
4. Take a kadai and add 2 glasses of water to it.
5. Take a plate and grease it with oil.
6. Now add eno salt to the batter.
7. Stir it till you see bubbles coming up in the batter.
8. Instantly pour the batter in the plate.

9. Sprinkle the red chilly powder, coriander powder and cumin seeds.
10. Meanwhile heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai so i do not use a stand to put the plate. You see accordingly and decide).

11. Let it cook on a medium flame for 13-15 min.

12. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
13. Spread oil on the dhoklas and make cut marks with the help of knife.

14. Take them out with a khurpi.
15. Enjoy with green chutney or ketchup.

Tips:
1. You can add ginger, green chilly paste, and some veggies like finely chopped cauliflower and cabbage, grated carrot and peas.
2. Always keep the flame on medium as it helps in making the dhoklas soft.
3. If you don’t have curd then just add lemon juice and water. It also tastes the same.
4. I usually do not add temper to my dhoklas. But you can, by heating oil in a small pan and to it add asafetida, mustard seeds, cumin seeds, curry leaves and de-seeded green chillies. Garnish with finely chopped coriander.
5. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise your utensil will turn a bit black.
6. Never keep the batter after adding the eno salt or soda. Otherwise the dhoklas will not become fluffy.

See you soon with a new recipe till then Happy Cooking!!!

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Sabudana Khichdi

Sabudana khichdi is a quick, easy and of course a yummy snack but certainly requires a bit of practice. It is usually made during vrat.

Let us start cooking!!!

Ingredients

Sabudana: 1 cup (Soaked overnight)

Groundnut: 1/4 cup 

Sugar: 1/2 tsp (Optional)

Oil: 1 tbsp

Asafoetida: small pinch

Mustard Seeds: 1/4 tsp

Cumin Seeds: 1 tsp

Curry leaves: 7-8 leaves

Green Chilly: 2 de-seeded and finely chopped

Potato: 1 medium size - chopped

Ginger: 1/4 tsp grated (Optional)

Coconut: 1/2 tbsp grated (Optional)

Lemon Juice: 1/2 tbsp (Optional)

Fresh Coriander: 1 tbsp finely chopped

Salt: To taste (if making for vrat then use rock salt)

Method

1. Drain the sabudana well. 

2. Roast peanuts on a hot griddle or microwave them till they become crisp. Remove the skin and grind them coarsely. 

3. To the sago add the grounded peanuts, sugar and salt. Mix well.

4. Take oil in a non-stick pan (I usually prefer it). Add asafoetida, mustard seed. When the crackling noise of the mustard seeds stop add cumin seeds and grated ginger.

5. Now add curry leaves, green chillies. Fry and then add potatoes. Fry them until cooked. Keep the flame on low. 

6. Now add the sago mixture and 1-2 tbsp of water. Mix well and cook it covered for 8-10 minutes.

7. If the sago is cooked the color will change to translucent. If you see some white sago seeds then add 1-2 tsp water more and let it cook for another 4-5 min.

8. Garnish the khichdi with coconut and coriander and drizzle lemon juice and serve it hot.

Tip:

1. The soaking time varies depending upon the quality of sago used. Generally if the seeds are larger then soak for at least 8-10 hours and if the seeds are smaller then 1-2 hours are sufficient.

2. Sticky khichdi can be avoided if the sago seeds before washing are roasted on a pan for a few minutes.

3. Wash the sago seeds 2-3 times before soaking them.

See you soon with a new recipe till then Happy Cooking!!!

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Aate ki meethi raab

Raab used to be an uncommon word for me. At my home we call it by the name "Parev". Well, I think for most of you it must be an unheard name. It is a super delicious Indian dessert. I usually cook this every third or fourth day along with my dinner meal. Hope you all also enjoy this simple and tasty recipe.
The procedure of making it is very similar to that of making halwa with the only difference that we add more water here.

Let us start cooking!!!

Serves 2
Ingredients:
Whole wheat flour: 3 tbsp
Elaichi powder: 1 tsp
Sugar: 5 tbsp
Water: 2 cup
Ghee: 1 tbsp

Method:
1. Take ghee in a heavy bottomed pan. Heat it and add flour to it. Continuously stir the ghee and flour mixture so that the flour is properly roasted in the ghee. Remember to keep the flame on low always otherwise it might burn the flour.
2. Meanwhile heat water in a different vessel.
3. The flour is ready when its color changes to dark brown.
4. At this stage add the hot water to it. Remember to add it slowly while continuously stirring so as to avoid lumps.
5. Add sugar, cardamom and let it boil for 3-4 minutes.
6. Hot wheat flour parev is ready to be served.

Tips:
1. Keep stirring the mixture always. If not stirred then it might burn the flour.
2. The quantity of water can be increased/decreased a bit depending upon the consistency required.
3. As an addition you can add or garnish the parev with almond slivers.
4. When we add hot water to the flour bubbles come up along with steam. So take care of that otherwise you may burn your hand with the steam or your parev may come out of the pan.
5. You can replace water by milk or add both milk and water also.

See you soon with a new recipe till then Happy Cooking!!!

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Poha (Flattened or Beaten Rice)

During school days, Saturday was the most awaited day because that was the ‘DAY’ when mummy gave poha in my tiffin box. My favorite!!!

It’s a healthy (since less oily), tasty and quick snack for anytime of the day. Poha can be made in a variety of ways like onion poha, potato poha etc. During summers, when raw mangoes are available I make it a point to add finely chopped raw mangoes to the poha. It gives a nice taste.

Let us start cooking!!!

Ingredients:
Poha (flattened rice): 1 cup
Onion: 1 medium finely chopped
Tomato: 1 medium finely chopped
Turmeric powder: ¼ tsp
Coriander Powder: 1 tsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Peanuts: 2 tbsp
Curry leaves: 9-10
Green chilli: 1 de-seeded and finely chopped
Sugar: ½ tbsp or as required
Oil: 1 tbsp
Lemon juice: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Salt as per taste

Method:
1. Take poha in a colander and rinse in water till they turn soft. Press one poha grain between the tips of your finger. If it gets mashed easily it means the poha is soft enough to be cooked.
2. Add salt, turmeric powder, coriander powder and sugar to the poha and gently mix.

3. In a pan heat oil. Add asafetida, and mustard seeds. Let them crackle. Now add and fry the peanuts.

4. Then add onions and sauté them till they become translucent.

5. Add curry leaves and green chilies and sauté for a few seconds.

6. Add the tomatoes. Give it a stir and immediately add the poha and stir.

7. Steam the covered poha for 2-3 minutes on a low flame. Then switch off the flame.
8. Let the poha remain covered for 1-2 minutes.
9. Now add lemon juice and coriander leaves.
10. Serve it hot. As an optional garnish you can sprinkle a few pomegranate pearls and spicy namkeen (sev).

Tips:
1. Always use thick poha. Thin poha usually gets mushy.
2. You can add peas also.
3. Always check the softness of poha before cooking.

See you soon with a new recipe till then Happy Cooking!!!

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Mixed Dal Handvo

A Gujarati delicacy. Handvo is a baked or steamed cake full of proteins. It seems that whenever I make this recipe I improvise. It is very easy but of course a pre-planned recipe. It had been two days since we did not include dals in our meals. So I thought of making this mixed dal hadvo which will in disguise add dals to our diet. I did the preparations. And as you all know that at last we always keep the batter to ferment. I know you’ll laugh, but you know, I love stirring the fermented batter. Those air bubbles in it are just so cute.

Let us start cooking!!!

Ingredients:
Basmati Rice: ¼ cup
Par-Boiled Rice (Ukda): ¼ cup
Mixed Dal: ½ cup (Masoor dal, Urad dal, Chana dal, Moong Dal, tuvar dal (all skinless dals))
Bottle Gourd: 1 cup grated
Ginger-Garlic-Green Chilly Paste: 1/2 tbsp
Red Chilly Powder: 1 tsp
Coriander Powder: 2 tsp
Salt to taste
Oil: 2 tbsp
Mustard Seeds: 2 tsp
Cumin seeds: 2 tsp
Curry Leaves: 10-12
Sesame Seeds: 3 tbsp
Coriander leaves: 2 tbsp finely chopped
Fruit Salt: 1 tsp
Sugar: 1 tbsp (Optional)

Method:
1. Wash rice and dals separately and soak them overnight.
2. Next day by adding very little water grind rice and dals separately. Grind the rice coarsely and dals into a smooth paste.
3. Mix both the batter properly. Cover the vessel and keep it in a warm place for 8-10 hours for fermentation.

4. After the time you’ll see that the batter has risen.

5. Stir it well.
6. Add bottle gourd, ginger-garlic-green chilly paste, red chilly powder, coriander powder, sugar, coriander leaves and salt. Mix well.

7. In a different pan heat oil. Add mustard seeds. Let them splutter. Add curry leaves and cumin seeds and fry for a few seconds. Add 2 tbsp sesame seeds and let them crackle. Pour this tempering into the handvo mixture. Stir well.

8. The batter consistency should not be very liquid or tight.
9. Add fruit salt and stir well. Stop as soon as you see bubbles coming up.
10. Now there are two (as far as I know ;-)) ways of making Handvo.
a. Directly in a pan
b. Bake
11. I baked it.
12. Pre heat the oven. Grease a baking dish and pour the batter into it. Sprinkle the remaining sesame seeds on the top and keep it for baking. Bake it for around 30 minutes.

13. Check if the handvo is prepared or not by inserting a knife into it. If the knife comes out clean it means the handvo is done.

14. Take out the handvo and cut into pieces.
15. Serve hot with green chutney or tomato ketcup.

Tips:
1. You can always add vegetables of your choice.
2. If the climate is cold then put the batter vessel in a closed place like oven where the fermentation process will be fast.
3. Always grind the rice and dals separately.
4. Rice should always be coarsely ground.
5. If you want to make it in a pan then take a non stick pan. Add oil to it. Let it heat. Add sesame seeds and then pour the batter. Cover and cook it from both the sides.
6. Always keep the batter in a big vessel as it will get space to rise otherwise it might spill off.

See you soon with a new recipe till then Happy Cooking!!!

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