Baked Beans

Baked beans despite the name are not baked but generally stewed in a sauce.This is a common dish you will find in an english breakfast.It is generally a sweeter version in the west, but this recipe posted here is an Indian style baked beans :)

Ingredients -
kidney beans/rajma(1 cup)
onion(1 medium)
green chillies(3-4)
tomato(1 medium)
tomato ketchup(2tbspn)
salt
olive oil

Method-
Soak the beans overnight or for 7-8hours.
Pressure cook them till soft with some salt.
Chop onion and chillies finely.
Blanch the tomato ie- cook it in boiling water for 5min.
Remove the outer peel and make a puree out of it.
Heat a non-stick pan with some olive oil.Substitute with sunflower oil if you do not have oilve oil.
Add the chopped onion and chillies.
Saute for 2min.
Add the tomato puree and ketchup.
Put in the cooked beans and let it cook in the tomato sauce.
Cook till its semi-dry.
Serve hot with toast or it tastes equally yummy as a healthy snack :-)

Sattu Paratha

Sattu is basically a mixture of pulses and cereals that are roasted and ground.It includes p

ulses like chickpeas(gram/chana),pigeon peas(arhar/toor dal),green peas(matar),grass peas(khesari),horse gram(kurthi) and cereals like corn(makai) and barley(jo).Sattu is also known as chhatua or saat-anaaj(7 ingredients).It is basically originated in Bihar but is also popular in neighbouring states like WB,Orissa,Jharkand and UP.So here is one healthy and delicious savoury

dish made of sattu..

Ingredients -
sattu(1cup)
garlic cloves(3-4)
green chillies(2-3)
ajwain/carom seeds(1/2 tspn)
kalonji/onion seeds(1/2 tspn)
salt to taste
lemon juice(2tspn)
pickle/achaar masala(optional)
water
wheat flour/atta(2cups)

Method-
Chop the garlic and green chillies finely.
Take sattu in a mixing bowl.
Add the chopped garlic,chillies,ajwain,kalonji,salt,lemon juice and achaar ka masala to it.
Sprinkle some water lightly.The stuffing should be a bit dry.
Add salt to the wheat flour and knead using water.
Make balls out of the flour.
Roll a ball into a small roti.
Place the sattu stuffing inside it,seal the edges and roll into a paratha.
Heat a non-stick tawa.
Cook the paratha on both sides applying ghee/oil.
Serve hot sattu parathas with baigan ka bharta or dum aloo :-)

Besan Uttapam/Chickpea flour Pancake

This is a nice variation to the normal uttapam where you need to prepare the batter in advance.So this can be done without any preparation and in no time..

Ingredients -
chickpea flour/besan(1 cup)
onion(1 medium)
green chillies(2-3)
bell pepper/capsicum(1 small)
salt
turmeric powder
fresh coriander leaves
water
oil

Method-
Chop the onion,green chillies,capsicum and coriander finely.
Take besan in a mixing bowl.Add salt and turmeric powder.
Add water and get it to a pouring consistency.
Heat a non-stick pan.
Drizzle some oil.Pour a laddle full of batter on the pan.
Let it spread on its own.Sprinkle the chopped onion,chillies,capsicum and coriander leaves over it.
After sometime flip it the other side and cook.
Serve hot with tomato ketchup or with a dollop of ghee :)

Soya Tikkis/Cutlets

Soya being an excellent source of protein,these tikkis are very nutritious.So this is yet another simple and healthy recipe which can be served as a starter with your favourite chutney :)


Ingredients -
nutrela soya nuggets/chunks(1cup)
potatoes(2 small)
onion(1 small)
green chillies(3-4)
fresh coriander leaves
salt
bread crumbs(2tspn)
oil

Method-
Pressure cook or microwave the potatoes with a pinch of salt.
Cook the soya nuggets in boiling water till they are soft(10min).
Cool the nuggets and then mince them or chop them finely to get a keema.
Chop the onion,green chillies and coriander leaves finely.
Mash the boiled potatoes and mix with soya keema.
Add the chopped onion,chillies,coriander leaves,salt and bread crumbs to the above mixture.
Make small tikkis.
Heat oil on a non-stick pan.
Shallow fry the tikkis till golden brown.
Serve hot with ketchup or chutney :-)

Cucumber Pancake

Cucumber pancake is also known as tavshyachi bhakri in konkani and kakdiche thalipeeth in marathi.Tavshe and kakdi standing for cucumber in konkani and marathi respectively.This is a nice variation to the typical thalipeeths/bhakris.This recipe is very simple and can be made within no time for breakfast or evening snacks.This is a savoury version, shall post the sweeter version sometime later.


Ingredients -
rice flour(2 cups)
cucumber grated(1/2 cup)
onion(1 medium)
green chillies(2-3)
salt
coriander leaves
oil
ghee(optional)

Method -
Wash the cucumber and grate it along with the skin.
Chop the onion and green chillies finely.
To the rice flour add the grated cucumber,onion,chillies,salt and freshly chopped coriander leaves.
Add water as required to get a desired thalipeeth consistency.
Heat a non-stick tawa.
Grease it with some oil.
Take a portion of the above mix and pat it with your hands gently to form a roti.
Apply some water to your hands so that it doesnt stick.
Sprinkle oil on the sides and let it cook.
Flip it on the other side and cook.
Serve hot thalipeeth with a dollop of home-made ghee over it or else it just goes well with a cup of hot tea :-)

Ragda Patties/Pattice

Ragda pattice is a very famous Indian street food.It consists of 2 parts - ragda is the green or yellow peas gravy and pattice is fried potato cutlets.This can be an excellent dinner(when prepared at home) if you are a chaat fan..which am sure most of us are :)

Ingredients -
For ragda-
green peas
onion(1 big)
ginger-garlic paste(1tbspn)
green chillies(4-5)
tomato(1 medium)
turmeric powder
red chilly powder
coriander-cumin powder
garam masala powder
salt
oil

For pattice -
potatoes(2 medium)
red chilly powder
turmeric powder
salt

For garnish - 
yogurt/curd
red chilly powder
fresh coriander leaves finely chopped
onions chopped
sev

Method -
Soak the green peas overnight in water or for 5-6 hours.
Cook peas in a pressure cooker.
Chop the onions,green chillies and tomato.
Heat oil in a non-stick pan.
Add the onions,green chillies.
After a min add the ginger-garlic paste.
Once ginger-garlic paste is sauted add the tomatoes.
Add salt,turmeric,chilly,coriander,cumin and garam masala powder.
Add water and cook till a desired consistent gravy.
Boil and mash the potatoes.
Add salt,turmeric and chilly powder.
Heat a pan and shallow fry the potato tikkis/cutlets/pattice.
Serve - 2pattice,pour some ragda over it.Garnish with curd,red chilly powder,chopped onions,coriander leaves and sev :-)

Mughlai Paratha/Egg Paratha

Mughlai paratha or Dim paratha as it is called in bengali -dim standing for eggs.This is a very famous bengali food which can be had at anytime maybe breakfast,lunch or dinner.It is basically parathas stuffed with egg.This is a very easy,filling and quick recipe which can be made even if you do not have much in your pantry :)

Ingredients -
all purpose flour/maida(1.5 cups)
salt(1/2 tspn)
oil(1tspn)
water to knead the dough
For the stuffing -
eggs(3)
onion(1big)
ginger(small piece)
green chillies(4-5)
tomato(1 small)
salt
oil/butter for frying

Method -
Add oil and salt to the flour and knead the dough using water.
To make the stuffing -
Beat the eggs in a bowl and add salt.
Chop the onion,ginger,tomato and green chillies finely.
Add this to the beaten eggs.
Make small balls out of the dough.
With the help of a rolling pin roll each ball into a roti.Try to make the roti as thin as possible.
Since maida is used you can stretch the roti to make it very thin.
Heat a non-stick tawa.
Cook the roti mildly on both sides.
Place the egg mixture in the center of the roti and spread it carefully.
Drizzle oil or butter or ghee on the sides of the roti.
Fold the 2 ends of the roti and close it.See pic below.
Flip it on the other side and drizzle oil and cook.
This paratha should be cooked slowly on a low flame or else the egg stuffing inside might remain uncooked.
Similarly make rest of the parathas.
Serve hot with ketchup or dum-aloo :-)

Modak and Nevri/Karanji/Gujia -Ganesh Chaturthi Special

Wishing everyone a very happy Ganesh Chaturthi !!
Modak is a sweet dumpling which is common in Western India.It is called modak in konkani,marathi and gujarati.The sweet filling inside a modak is made up of jaggery and fresh coconut.When the filling consists of chana dal along with coconut and jaggery it is known as puran.Puran stuffed modaks are known as Puranache Modak.The dumpling can be fried or steamed.The steamed version is known as Ukdiche Modak.Modak has a special importance in the worship of Lord Ganesh as modak is believed to be his favourite food. Along with modak another preparaton which is common amongst konkanis is nevri.It is known as karanji in marathi and gujia in hindi.
Hence posting this on the eve of Ganesh Chaturthi... :-)

Ingredients -
wheat flour(2 cups)
salt(1/2 tspn)
water to knead the dough
For the stuffing -
chana dal(1 cup)
freshly grated coconut(1/4 cup)
jaggery(1/2 cup)
cardamom powder(1 tspn)

Method -
Add salt to the flour and knead the dough using water(like that of chapati dough).
To make the stuffing -
Soak the chana dal for 5-6 hours in water(or overnight).Pressure cook the dal till soft.
Heat a non-stick pan.
Add jaggery to it.Mash the cooked dal and then add it to the pan.
After 2min add freshly grated coconut and then cardamom powder.
Keep stirring this mixture till all the moisture is lost.
The stuffing should be a little hard.This is known as 'puran' and its the same stuffing used in making puran-polis(use of coconut may be optional).
Once the puran is ready(around 5-7min later) let it cool down for sometime.
Make small balls out of the dough and roll them into small puris.
Place some stuffing in the center and seal the edges to give it the shape of a modak.
For the nevris- roll the dough into small rotis.
Place the stuffing in the center and fold one side of the roti to cover it in a d-shape.
The edge of the nevri can be given any shape you like.
Similarly make rest of the modaks and nevris.
Heat oil in a pan.
Deep fry the modaks and nevris on a medium heat till golden brown.

Tomato Minestrone Soup with Garlic Bread

Minestrone is a thick soup of Italian origin made with vegetables or can contain meat.Being an Italian dish there is an addition of pasta to it.
The first time we had this soup was at Pizza Hut and we both loved it.So gave it a try at home and it was just awesome..Here is an easy home-made minestrone soup recipe :)

Ingredients -
tomatoes(2 big)
veggies - beans or carrots
onion (1 medium)
garlic cloves (5-6)
crushed black pepper
crushed red chilly flakes
salt
macaroni pasta as required
pasta seasoning(oregano,basil)
vegetable stock or water
olive oil

Method -
Boil the tomatoes and veggies till soft.
Discard the outer skin of the tomatoes and mash them.Chop the veggies finely.
Cook the pasta separately in boiled water with a pinch of salt and oil.
Chop the onion and garlic finely.
Heat olive oil in a non-stick pan.
Saute the chopped onion and garlic for about a minute.
Then add the cooked veggies and tomato.
Add salt,pepper and chilly flakes as per taste.
Now add the vegetable stock(water used for boiling the veggies) and let it boil.
Put in the cooked pasta, sprinkle some seasoning and let it cook for another minute.
For garlic bread - Heat butter in a non-stick pan,add finely chopped garlic and toast the bread till crisp.
Serve hot tomato minestrone soup with garlic bread :-)

Soya nuggets Biryani

Needless to say that soya chunks or soya nuggets is very healthy since soyabean is a significant source of protein.I did not know about this recipe until I saw it the other day on some television channel.The best part of this one-pot dish is that you don't need to prepare many other things (except maybe raita) and still its very nutritious ! Doesn't that make a wholesome lunch-box ? :) Try and find out for yourself..

Ingredients -

basmati rice (1 cup)

onion (1 big)

ginger

garlic (6-7cloves)

green chillies (3-4)

tomato (1 medium)

garam masala(cardamom,peppercorns,cinnamon,cloves)

red chilly powder

turmeric powder

coriander powder

cumin powder

salt

curd/lemon juice

Nutrela soya nuggets(1/2 cup)

bay leaf(1)

cardamom(3)

peppercorns(2)

cloves(1)

oil

Method -

Wash the soya nuggets and get it to a boil.

After about 5-7min drain the water and squeeze out excess water from the

nuggets.

Marinate the nuggets for about half an hour with the following -curd/lemon juice,salt,red chilly powder,turmeric powder,coriander powder,cumin powder,garam masala powder.

Wash and cook basmati rice with salt,oil(1 tspn),bay leaf,cardamoms,peppercorns and clove.

Drain the water when it is almost done.(Not fully done)

Slice the onions thinly.

Make a paste of ginger,garlic and green chillies.

Prepare the garam masala powder by grinding cardamoms,cloves,cinnamon and

peppercorns.

Chop the tomatoes finely.

Heat oil in a non-stick pan.

Put in the onions and let it saute till brownish.

Add the ginger-garlic-chilly paste.

After about a min add the chopped tomatoes and salt as per taste.

Sprinkle in the chilly,turmeric,coriander,cumin and garam masala powders.

Add the marinated soya nuggets and let it cook.

Add some water and cook it till semi-dry.

Once the nuggets are cooked keep it aside.This soya nuggets preparation will also go well with roti.

In the same pan add a layer of cooked rice,then a layer of the nuggets,similarly go on adding the layers of rice and nuggets.

Cover the pan and let it cook for about 2-3min.

Delicious soya nuggets biryani is ready :-)

Sabudana Thalipeeth/Spicy Tapioca Pancake

Tapioca is known as sabudana in hindi/konkani and stands for seeds of sago.Subudana preparation is commonly used in India during fasting.It is used in puddings or kheer and khichdi made out of sabudana is very famous..popularly known as sabudana khichdi.This thalipeeth is an easy and tasty variation of sabudana which is very filling and gets ready in no time :)


Ingredients -
potatoes (2 big)
sabudana/tapioca (2 cups)
green chillies(4)
cumin seeds
salt
fresh coriander leaves
oil


Method -
Wash and soak the tapioca for 4-5 hours or overnight.
Boil and mash the potatoes.
Chop the green chillies and coriander fine.
Mix the soaked tapioca,mashed potatoes,chillies,cumin seeds and coriander leaves.
Sprinkle salt as per taste.
Take a non-stick pan.
Wet your fingers and spread the dough with your hand.
Sprinkle oil as required and let it cook.
It will be faster if you can cover and cook.
Once done flip it and let it cook on the other side.
This thalipeeth needs to be crisp as tapioca will be a bit chewy.
Serve hot with ketchup or it just goes well with a cup of hot tea :-)

Pointed Gourd Curry/Parwal ki Sabzi/Aloo Potoler Dalna

Pointed gourd is known as parval/parwal in hindi and potol in bengali.It is known as green potato colloquially in India.This vegetable is cultivated and hence available in eastern states of India - Assam,Bengal,Orissa,Bihar and Uttar Pradesh.This recipe is known as aloo potoler dalna in bengali -potol stands for pointed gourd and dalna stands for curry.This is a very simple and tasty recipe which does not require much time and preparation :)


Ingredients-
parwal/pointed gourd/potol (4)
potatoes (2 medium)
ginger paste
tomato (1 small)
green chillies(3-4)
turmeric powder
coriander powder
cumin powder
garam masala powder(elaichi,laung,dalchini)
salt
sugar
oil


Method -
Peel and cut the parwal and potato in medium cubes.
Heat oil in a non-stick pan.
Add the green chillies,ginger paste and let it saute for 30sec.
Roughly chop the tomato and add it to the pan.
Now add the parwal and potato pieces.
Add salt,turmeric powder,coriander cumin powder and a pinch of sugar.
Cover and cook for about 2min.
Now make garam masala powder by making a paste of cardamom,cloves and cinnamon.
Add the garam masala and stir for a min.
Finally add water and let it cook till the potatoes are soft.
Serve hot parwal curry with phulka/roti :-)

Tomato Omelette(Eggless)/Besan ka chilla

This is referred to as an omelette but it contains no egg :p It is a famous  breakfast dish in Maharashtra and I had it in Pune for the first time.It is also known as besan ka chilla in parts of northern India.It is a very easy,tasty and filling snack which can be served anytime..


Ingredients-
chickpea flour/besan (3/4 cup)
rice flour(1/4 cup)
sooji/rava(2 tbspn)
hing(a pinch)
onion(1 medium)
green chillies(3-4)
tomatoes(1 big)
cumin seeds/jeera
coriander powder(1/2 tspn)
turmeric powder(1/4 tspn)
freshly chopped coriander leaves
water as required
salt
oil


Method -
Cut the onion,chillies and tomatoes finely.
In a large bowl mix the chickpea flour,rice flour and sooji together.
Add hing,jeera,coriander,turmeric powder,salt,coriander leaves to the above flour.
Slowly add water as per the desired consistency.The batter should be a little thick and not as thin as a dosa batter.
Heat a non-stick pan.
Drizzle few drops of oil and pour the batter to form an omelette.
Once done, turn it, and sprinkle some oil and let it cook on the other side.
Hot tomato omelette is ready to serve with ketchup :-)