When it comes to adding variety to your meals and also making them healthy, I always turn back at our Indian traditional recipes. One such is this Raw papaya subji, that makes it eating raw papaya so easy. Raw papaya also helps in digestion along with providing vitamin A, C and many other micronutrients.
I personally don't prefer counting nutrients and vitamins of any vegetables and fruits, as nature is the best nutritionist and balances it all for us. I believe as long we consume it in moderate quantity all fruits and vegetables will always provide benefits. So let's get going with our recipe.
1. 1 small raw papaya
2. 2 medium onion
3. 2-3 green chillies chopped
4. 3 tbsp grated fresh coconut
5. 6-7 curry leaves
6. 1/2 tbsp turmeric powder
7. pinch of sugar
8. 1 tbsp lemon juice
9. Salt to taste
10. 1/2 tbsp rai
11. 3 tbsp oil
1. Wash & peel papaya. Grate it with medium side of grater. Also peel and grate onion.
2. Apply salt and turmeric powder to grated papaya and onion mix and keep aside for 10 mins
3. Heat oil in a pan and add rai. As it crackles add curry leaves and chopped green chilli
4. Add grated papaya and onion mix to the pan. Mix well, cover and cook for about 5-7 mins. Keep stirring occasionally.
5. As the papaya cooks it will turn translucent. Add salt, sugar and lemon juice and mix well. Cover and cook another 3-4 mins
6. Off the flame and add grated fresh coconut. Cover and keep for 2-3 mins
Raw papaya subji is ready to serve. Have it with hot pulka or chapatis.
Bajara or Bajari (pearl millet) is commonly consumed millet in many parts of India. It was one of staples during my childhood and mainly prepared as Bhakari in Maharashtrian and Gujrathi cuisine. Traditionally bajara is eaten during winter. Incidentally I got bajara flour in Bangalore and instead of making the usual bhakari, I decided to make this spicy bajara bhakari so that even my toddler can eat it without a fuss. And I was right, in name of paratha he enjoyed eating this tasty bajara bakari with a dollop of Ghee on it.
1. 1 cup bajara flour
2. 1/2 cup whole wheat flour (It will ease rolling bhakari)
3. 1 tbsp chilli ginger paste
4. 1 medium sized onion
5. 2 tbsp chopped fresh coriander
6. 1/2 tbsp sesame seeds
7. 1/2 tbsp red chilli powder
8. 1/4 tbsp turmeric powder
9. Salt to taste
10. Ghee for roasting roti
11. Water as needed
12. 1 tbsp oil for rolling and a plastic sheet
1. Grate the onion in a bowl using medium side of grater
2. Add fresh coriander to it and gently crush it with hands
3. Add bajara flour, wheat flour, chilli ginger paste, salt, turmeric powder, red chilli powder and sesame seed in the same bowl
4. Mix well with your hands. The mix will become moist due to moisture of onion and coriander. Now using little water at a time make into stiff dough
5. Cover and keep aside for 5 minute. Now divide the dough into small balls. Apply oil to plastic sheet, place the dough ball onto it, cover with another half of the sheet and roll into small bhakari. I prefer making mini bhakari so it is easy to handle.
6. Heat tava and roaste the bhakari till golden brown on both sides. Apply ghee while roasting
Repeat for all bhakari
Serve hot with ghee or butter and fresh curd! Enjoy your winter mornings breakfast with this healthy hot spicy bajara bhakari!
This curry or Usal I made as I had a lot of ground nuts even after finishing almost half by boiling it in saltwater ( उकडलेल्या शेंगा) . This Usal goes well with chapati or bhakari and is quite filling. So next time you get raw ground nut, do try this.
1. 1 cup raw ground nut kernel
2. 1 medium onion chopped
3. 2-3 garlic cloves chopped
4. 2 tbsp finely chopped fresh coriander
5. Few curry leaves
6. 1/2 tsp rai
7. 1/2 tsp jeera
8. 1 tbsp red chilli powder
9. 1/2 tbsp turmeric powder
10. 1 tbsp garam masala
11. 3 tbsp oil
12. Pinch of jaggery
13. Salt to taste
14. Few drops of lemon juice
1. Pressure cook the ground nut kernel adding some water and little salt for 3 whistles
2. Discard the excess water
3. In a pan, heat oil and add rai and jeera. Add curry leaves
4. Add chopped onion and fry till golden brown
5. Add chopped garlic and fry for 1-2 mins
6.Now add all turmeric powder, red chilli powder, garam masala, jaggery and fry for few mins
7. Add cooked ground nut kernel, add salt and lemon juice and mix well
Well the weather is not so hot in Bangalore anymore with rains being around almost throughout the week. But what you do when you have ample of tender coconut ?? Yes so I finally got a chance to make this very favourite ice cream of mine!! And the recipe is extremely easy, so next time you drink that coconut water, don't forget to get that malai/tender coconut home and try this satisfying ice cream!
1. 1 cup tender coconut pieces( use the thick malai, usually in a bigger sized coconut)
2. 1 cup condensed milk
3. 3/4 to 1 cup milk ( preferably full cream)
1. In a mixer jar add the tender coconut pieces and around 3/4 cup milk and grind it to fine paste
2. Add condensed milk to the coconut mix and pluse the mixer 2-3 times
3. If too thick you can add some more milk to get paste of pouring consistency( not too thick not too runny)
4. Add in ice cream or candy moulds and keep in freezer for setting overnight ( 8-12 hours)
When fully set, hold the mould under running water and gently release the ice cream.
You may also add mixed crushed nuts of your choice. I did not add any as I prefer the tender coconut taste itself.
Making Funke, Kadhi and Kandole used to be a celebration at my home in Khandesh. As a child unaware of origin or cuisine of this recipe this was one of our favorite. As I grew up, I realized how localized this recipe is to the Khandesh region of Maharashtra as hardly anywhere else I saw it or people new about it.
Now as a grown up I enjoy making this as much I love eating it and as much my family loves relishing on it.
I usually like to plan this recipe for Sunday brunch as it is quite filling and also need a small preparation before. Try this yummy dish and let me know in comments how you liked it.
For Funke ( steamed dumplings made with gram/chana daal):
1. 2 cup chana daal. Soak it overnight
2. 8-10 cloves of garlic
3. 2 green chillies
4. 1/4 cup fresh coriander
5. 1 tbsp jeera
6. 1 tbsp turmeric powder
7. 2 tbsp red chilli powder
8. Salt to taste
Drain all the water from soaked chana daal. In a mixer jar, add all ingredients and grind to fine paste. We need thick paste, so avoid using water. If it's too difficult to grind add at max 2-3 tbsp water little at time.
Keep the chana daal mixture aside till we prepare for Kandole
For Kandole( these are steamed parartha):
1. 1 cup whole wheat aata
2. 1 tbsp ajwain seeds
3. Salt to taste
4. 2 tbsp oil
1. Mix aata, ajwain, salt and 1 tbsp oil. Using water knead soft dough. Apply remaining oil and knead well.
2. Cover and keep it aside for 10 mins
3. After 10 mins, divide the dough into equal parts and roll into flat thin chapati
4. Apply little oil and fold into half circle and then again apply oil and fold in quarter circle. Roll a little gently in same shape like triangle paratha
5. Repeat with all dough balls and Keep aside
Steaming of Funke and kandole:
In a steamer or cooker heat sufficient water and place a chalani or strainer on it. Now with Funke batter that we prepared above make oval balls and place it on the strainer in steamer. Cover and steam it for few 4-5 mins.
Next place 2-3 kandole on these steaming Funke. Apply oil on it so that it does not stick together.
Cover and cook Funke-Kandole together for 10-12 mins. Once the color changes, it is cooked.
Repeat this steaming for remaining Funke Kandole. While removing Kandole from steam Funke gently separate them.
Meantime let's prepare kadhi.
1. 3 cup fresh mildly sour buttermilk ( you may also use 1 cup slightly sour curds added with 2 cup water whisk well to make buttermilk)
2. 3 tbsp Besan
3. 1 green chilli chopped
4. 1/2 tbsp turmeric powder
5.1 tsp jeera
6. 1/2 tsp rai
7. 1/2 tsp meethi seeds
8. 5-6 curry leaves
9. 4 tbsp oil
10. 1/2 tbsp sugar
11. Salt to taste
12. 1 tbsp chopped fresh coriander
1. Add Besan to buttermilk and mix well such that no lumps are left