Today let me share a no fail recipe of Sabudana vada which anyone can make with ease. Bonus, these are not deep fried so you can eat those guilt free.
Ingredients: 1. 1 cup sabudana soaked overnight (wash sabudana and keep a 1/2 cm layer of water above the sabudana. Keep covered overnight) 2. 2 medium sized potatoes boiled 3. 1/4 cup roasted peanuts powder 4. 1 tbsp ginger paste 5. 1 green chilli finely chopped 6. 1 tbsp cumin crushed 7. 1 tbsp red chilli powder 8. salt to taste 9. 4-5 tbsp oil
Preparation 1. In a large bowl take soaked sabudana. Add boiled potatoes to it and mash it together with hand 2. Add peanut powder, ginger paste, chopped green chilli, red chilli powder, salt, crushed cumin and mix well 3. Divide the mix in equal sized small balls. Gently flatten the vada 4. Heat appe pan, add little oil in each section and place prepared vada in each part. Cover and cook for 2-3 mins, turn the vada and drizzle little oil. Cook till the vada are crisp on all sides Repeat for all vada. Hot, crispy Sabudana vada with minimal oil are ready. Serve hot with chutney or tomato ketchup. Here I have served with Beet root raita to make it a little more healthy. For beetroot raita: Pressure cook a medium sized beetroot for 3 whistle. Cool and peel it. Grate the beetroot. Add 1 cup thick curd, salt and little chilli powder. Mix well. A tasty, quick raita is ready. You can cook and store beetroot in fridge upto 2-3 days so that the raita can be mixed quickly.
This quick and east Crispy Bitter Gourd will make you love the otherwise bitter yet very medicinal vegetable.
Ingredients: 1. 200 grm bitter Gourds 2. 1 tbsp red chilli powder 3. 1 tbsp chat masala 4. salt (around 2 tbsp) 5. Oil for frying (see instructions below)
Preparation: 1. Peel the bitter Gourd and cut it in half. Deseed if it has thick seeds. Of you use small variety or ver tender ones, deseeding may not be needed 2. Cut bitter gourds into pieces. Apply generous salt to the pieces. Cover and keep aside for 30 mins 3. Remove the salted water that would have collected in bitter gourds pieces. Wash bitter gourds pieces gently with clean water. Remove excess water by placing on kitchen towel 4. Deep fry bitter gourd pieces till golden brown. Alternatively you can air fry them. I have used slim fry option of my Samsung smart MW, auto option of onion rings frying 5. Drain bitter gourd pieces on paper towel. Sprinkle red chilli powder and chat masala. Mix well. Tasty karela side is ready!
Sweetness of red pumpkin combined with complimenting onion and tomato gravy makes this subji a satisfying side for any meal.
Ingredients: 1. Cut red pumpkin around 250 gms 2. 2 medium sized onions 3. 2 medium sized tomatoes 4. 3 tbsp tamarind pulp 5. 2 tbsp grated jaggery 6. 2 tbsp red chilli powder 7. 1 tbsp turmeric powder 8. 1 tbsp Garam Masala 9. Half tbsp jeera powder 10. 4 tbsp oil 11. 1/2 tbsp rai 12. salt to taste 13. Coriander for garnishing
Preparation: 1. Finely chop onions and puree tomatoes 2. Heat oil in a pan, add rai and let it crackle. Add chopped onion and fry till golden brown 3. Add tomato puree and cook till oil separates 4. Add all masala now, turmeric powder, red chilli powder, garam Masala and salt. Price for 2-3 minutes 5. And pumpkin pieces and mix well. Cover and cook for 2-3 minutes 7. Next add tamarind pulp mix well. Cocktail pumpkin is almost done 8. Now and jaggery powder and increase the flame. Let the jaggery melt and oil separate. If steering so that the Sabzi does not burn. Off the flame after few minutes 9. Garnish with fresh Coriander and serve with hot phulka aur dal rice
Raw turmeric is in season and this fresh pickle makes a good side for your meals. Just a caution turmeric is considered to be warm. So too much of it can cause burning sensation in stomach and upset stomach.
Ingredients: 1. 200 grm raw turmeric 2. 4-5 tbsp red chilli powder 3. 1 tbsp turmeric powder 4. 3 tbsp salt 5. 1 cup oil 6. 1/4 cup white vinegar or lemon juice 7. 1/2 cup mustard seeds powder (split yellow mustard that can be store brought often used for pickle, also called Raaichi Daal राईची डाळ) 8. 1/2 tsp hing
Preparation: 1. Peel and cut raw turmeric into small cubes 2. In a pan heat 1/2 cup oil and add hing. Keep flame low. 3. Now add mustard seeds powder and stir quickly. 4. Next add red chilli powder and off the flame to avoid burning of red chilli powder 5. Add salt and mix well. Keep this mala aside to cool 6. Heat remaining 1/2 cup oil and let it cool too 7. Meanwhile add raw turmeric pieces to the masala and mix well such that all are coated with masala 8. Transfer the raw turmeric pieces coated with masala to clean glass jar. Add 1/2 cup oil that was heated and cooled to room temperature. Add vinegar(or lemon juice) and mix well
Your raw turmeric pickle is ready. It can be consumed from day one too. Store in airtight glass jar inside fridge for longer storage upto couple of months.
This til kut (powder) laddoo are very easy to make even for newbies in kitchen. And if you have kids and/or elderly members in home these are easy to have for them too than the til brittles or hard til laddoo.
Ingredients: 1. 200 gram til/sesame seeds(pale yellow variety and not the white ones) 2. Around 1 cup grated jaggery (adjust as per sweetness you prefer) 3. 1/2 cup peanuts 4. 1/2 tbsp cardamom powder 5. 2 tbsp ghee
Preparation: 1. Lightly roast the til/sesame seeds and keep aside 2. Roast ground nuts and keep aside 3. Cool roasted til and ground nuts to room temperature 4. In a mixer jar combine roasted til, ground nuts, cardamom power and grind for 1-2 minutes 5. Next add jaggery and grind to fine powder Take out the mix in a bowl and add 2 tbsp ghee and mix well pressing firmly with your hands 6. Apply ghee on palms and roll into small laddoo. If the mix appears to dry you may add more ghee.
These flavourful dill( शेपू) paratha are easy and quick. Also kids would love these and a simple way to include dill in meals for fuzzy eaters. Also suitable for a quick meal of packing for lunches.
Ingredients: 1. 3/4th cup chopped dill leaves 2. 2 cup whole wheat flour 3. 1 tbsp turmeric powder 4. 1 green chilli ginger paste 5. 1/2 tbsp red chilli powder 6. 1/2 tbsp sesame seeds 7. oil for greasing and cooking paratha 8. Salt to taste 9. water as needed for kneading
Preparation: 1. Mix wheat flour, chopped dill leaves, salt, chili powder, turmeric powder, chilli ginger paste, sesame seeds together in a bowl. 2. Mix well such that flour is damp with moisture from dill leaves. Now slowly add little water at a time and knead a semi soft dough. Grease with oil and knead well. Cover and set aside for 10-15 mins 3. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling 4. Cook paratha on a tawa applying oil on both sides
Serve hot with any raita or pickle of choice. In picture shown served with carrot raita. To make this quick carrot raita, peel and grate one large carrot. Add it to 1 bowl thick curd, add salt, sugar and chat masala to taste. You can also add chopped green chilli if you prefer spicy. This raita makes good side dish for dill paratha and also colour coordinates with paratha.
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