Wadi Aloo

Hello All, 

This is a recipe made out of traditional Wadi's. Wadi's are made by grinding the daal paste (viz. lentils paste) or raw pumpkin into small ball shaped dumplings which are then sun dried and stored for future use. My mother brought lots of them when she visited us last time.  We, generally, cook it in rainy days as an alternative to vegetables. These wadis are also available in the market. This is how they look. 

Ingredients: 

1. Wadis: 15-20 in no's (around 250 gms)
2. Potatoes: 2 (cut into small wedges)
3. Onion: 1 (Chopped)

Procedure:

1. Roast the wadis in a pan by adding 1 tsp of oil for 2-3 minutes. Keep it aside. 

2. Heat the pressure cooker pan, add 2 tsp oil and saute the chopped onions.         Add tomatoes once the onions becomes translucent. Saute for some more         time. Add the wadis now and fry for some more time. 

3. Now add little turmeric, coriander powder, Kashmiri Mirch powder and salt. Fry it a bit. Then add 2 glasses of water and close the cooker lid. Since the Wadis need little more time to cook, we have added more water here. 

Let it cook for 9-10 whistles and then switch off the flame and allow it to cool. 

5. Serve hot with chapatis or rice. 

Appe or Ponganalu

Good evening everybody,

If you are done having dosa's and idli's made out of dosa batter, then please do try this with the remaining batter. These are very simple to make and just need this special pan called "Appapatram"  in which you will be cooking them.

Ingredients

1. Dosa batter (fresh or leftover)
2. Onion : 1 (finely chopped)
3. Coriander leaves (chopped)

Procedure

1. Mix chopped onions and coriander leaves in the dosa batter and put them in the Appapatram. 

2. Cook in medium flame for 3 minutes on each side and then serve hot with coconut chutney.

Chicken Kababs

Hello All, 

It's non veg this time. But not as a main course, as a snack. And what's better than a boneless Kabab can you offer to your family, relatives or friends ?? I tried this recipe for the very first time and it came out really well. You can also have it as a side dish with daal rice or with chapati and any vegetable.

Ingredients

1. Chicken: 400 gms (boneless and washed)
2. Salt. 
3. Ginger garlic paste. 
4. Red chilli powderLemon juice. 
5. Ghee (or clarified butter) : 1 tbsp

Procedure

• First of all marinate the chicken by adding salt, ginger garlic paste, lemon juice and red chilli powder. I am using my favourite Everest Kashmiri Lal powder here. Keep it in the fridge for 2 hours. For me its always more than that since I get the chicken in the evening and cook it the next day. 

• Keep the chicken at room temperature for half an hour or so. And then brush them with ghee.

• Take a microwavable dish and grease it with oil on all the sides. 

• Place the chicken pieces on the skewers (the one that comes along with the microwave) or use wooden stick skewers available in the market. I had neither of them (misplaced the skewers just in time), so I used toothpicks instead and placed my chicken one per toothpick. 

• Preheat the oven at 180 degrees for 5 minutes and then keep the chicken inside for baking. After 15 minutes, I turned them to make sure they cook properly on both the sides. Though you may not need this overturning step. Let it bake for another 15 minutes and it should be well done.

 

• Enjoy these delicious kababs with any chutneys of your choice. My personal favorite with this is a soft mango drink or a 'Sprite'. 

Methi Beetroot Parathe

Hello Friends,

My second recipe is a very common Indian bread (or parathe) served almost everyday in the household. However I have tried to make it a little healthier by stuffing them with beetroot and fenugreek leaves.

Ingredients

1. Beetroot (Peeled, washed and shredded) - 1 cup
2. Methi (or fenugreek leaves, washed and finely chopped) - 2 cups
3. Wheat Floor - 2 cups
4. Salt : As per taste
5. Cardamon powder - 1 tsp

Procedure

• Step 1

  Head one tsp oil in the pan and add finely shredded/chopped beetroot to it. Fry it a bit. Then add salt, coriander powder and a pinch of turmeric to it. Stir it for couple of minutes untill it looses its moisture. Switch off the flame and allow it to cool.
  
  



• Step 2

  In a bowl mix wheat flour and chopped fenugreek leaves and knead it into soft dough using lukewarm water.



• Step 3

  Now make even sized balls of this dough and before rolling, make a depression and insert the beetroot stuffing into these.
  
  



• Step 4

  Roll each ball into 3 mm rotis.
  
  



• Step 5

  Put these into tava and cook while applying little oil on each sides.
  



• Step 6

  Serve hot with raita (curd dipping prepared by adding salt, sugar and shredded cucumber).
  

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Puran Poli

Hello All,

Sharing with you all the steps to make Puran Poli. Puran is the daal stuffing that we going to stuff inside Poli (or roti). This well known food from Maharastra is generally prepared as a main course meal and is popularly eaten with Ghee or plain milk as a side dish.
I tried this dish yesterday and it came out quite well.

Ingredients Required:

1. Chana Daal [soaked overnight] - 2 cups
2. Gur or Jaggery - 8-10 tbsp
3. Wheat floor - 2 cups
4. Cardamom powder - 1 tsp

Procedure

• Step 1

  Boil the soaked chana daal in pressure cooker just for 2 whistles in a glass of water. We don't need them to be overcooked or else it's going to spoil the whole preparation. Let it cool. Open the cooker lid and drain all the water properly using a strainer and let it dry in the air for sometime.
  

• Step 2

  While the daal is cooling, knead the wheat dough with lukewarm water adding a pinch of salt and keep it aside.

• Step 3

  Take the cooked daal and put it in the grinder ,just enough to make it into a smooth paste.
  

• Step 4

  Head a pan and put jaggery to it. Stir it for sometime.
  

• Step 5

  Once the jaggery starts sticking or melting, put the grind daal paste and keep on stirring until both gets mixed completely.
  

• Step 6

  Add cardamom powder. The color of the mixture will be golden to dark brown by now. Put off the flame and allow the mixture to cool down.
  

• Step 7

  Finally, make balls of the kneaded dough and slightly bigger balls of the daal mixture, respectively..
  

• Step 8

  Now fill the daal stuffing in each of the dough balls and roll them into 2-3 mm thin rotis.
  
  

• Step 9

  Put them in the tava turning them twice while applying oil on both the sides and cook them untill they are golden brown.
  

• Step 10

  Enjoy these tasty stuff Polis with warm milk or ghee or any side dish of your choice.
  
  
  

The beginning

Hello There,

Will be posting some home made recipes here soon.