Perfect Mixer/Chopper for Indian Cooking

.

Many of us get a mixer from India, looking forward to relish the same indian taste while in US. In case you haven't got it, here is the perfect mixer/chopper for Indian cooking -->Click Here For detail product info



.

Sabudana Khichadi

Sabudana khichaDi is commonly prepared meal during fasting in Maharashtra. Often accompanied by a tangy peanut chutney.

Ingredients :
Sabudana (Sago)2 cups
1 big Potato
Green Chillies
Roasted chopped peanuts
cumin seeds ,Ghee/Oil ,Salt
Green Chillies ,Cilantro.
Soak Sabudana in water for 4-5 hours. Use water just to drown all the sabudaNa.
After soaking sabudana should puff and become soft but should not sticky. Add some chopped peanuts and salt to it and mix well.

Heat some oil or ghee in a pan. Add cumin seeds to the hot oil. Add green chillien and chopped potatoes into it. (Chop Potatoes into small pieces so that they cook well.) Steam the potatoes tossing intermittently till the potatoes are almost cooked.
Now add the sabudana mixture and mix well. Steam the sabudana by stirring intermittently. Garnish with chopped cilantro,lemon juice and shredded fresh coconut.

A green chutney can accompany this dish to make a yummy combo.
For this chutney, chop together roasted peanut powder,curd,green chillies,salt,little sugar to taste,cilantro,cumin seeds.

Methi Paratha -(Thepla)

Methi Thepla - with Onion chutney



Ingredients :

Fresh Fenugreek (Methi)
Wheat flour
Cumin seeds
Salt
Coriander powder
Garam masala
Garlic cloves
Green Chillies
Ginger (half inch piece)
Fresh green cilantro/coriander
Tamarind juice


For theplas, I mixed most of the above ingredients into the wheat flour while making the dough. I keep a ginger-garlic-chilli-coriander paste ready at home, so that it can be readily used in various dishes. For this paste, chop the above four ingredients in a mixer/chopper. You may have to add a little water for getting the right consistency. We need around 1-1/2 table spoons of thick paste for our recipie.

Getting the methi ready - Chop fresh Methi (fenugreek) leaves roughly (No need to chop them finely.) Heat some oil in a small pan. Add mustard seeds. Once these seeds start popping, add chopped green chillies and chopped garlic cloves. Leave for half a minute. Add chopped methi and some salt to taste and let it cook for few minutes.

Making the Thepla dough -
Take the wheat flour in a big flat vessel so that its easy to knead the dough.
Add a pingh of salt and a spoonfull of vegetable oil. Add the giger-garlic-chilli-coriander paste. Add some garam masala and coriander powder. Methi could be added to this dough in various forms. I chose to cook Methi as above, which is then also mixed in this dough. Start mixing. kneading the dough. Add little water/ oil to make nice soft dough which should not stick to your hands.
Make small balls from this dough. Roll them into flat theplas and roast them on a flat pan (Tawa).

Serve hot with butter/curd and onion chutney as below.

Onion Chutney -
Chop a big onion in 1 inch pieces and put them in the chopper. Add some cumin seeds and salt to taste. Add some chopped cilantro and green chillies. Add a little water only if the chopper needs it. Add some tamarind juice. Chop the above into a yummy onion chutney.

Note : tamarind juice can be replaced by chopped raw mangoes.

Generally Thepla would be mild and the chutney should be spicy. Chilli quantities can be chosen accordingly.

Methi Malai Mutter

The recipe I followed



I just followed the recipe listed at above link. Just thought of sharing how my preparation came up.

daDpe pohe

Another quick snacks dish to please your taste buds



Ingredients :
4 Cups Thin Pohe
2 Tomato chopped
1 big Onion Chopped
3/4 Green Chillies chopped
1 String Curry Leaves
1 Table spoon Roasted peanuts
Cilantro/Coriander (chopped for granishing)
Sugar,Salt ,Red Chilli powder (each around 1/2 teaspoon as per taste)
Hing

1>Take 4 cups of thin pohe in a vessel
2>Chop Onions and tomatoes one after the other and spread over the pohe
3> Sprinkle Salt ,Sugar , Red chilli power on pohe and leave it aside
4> Tadka -> Heat oil in a small pot. Add mustard seeds once the oil is heated.
Add curry leaves,green chillies,tumeric powder,roasted peanuts and hing once the
mutard seeds have popped. Remove from heat before any of these starts burning
5> Use a spoon to spread the tadka over the pohe. Mix this well by hand and leave
aside for 5-10 mins - This process is called "daDapNe" in marathi. Hence the name
"daDpe pohe"
6> Garnish with lemon juice and chopped corainder.



Note: Can also use fresh shredded coconut for garnishing.

Susheela - A solapuri dish for Snacks

After my marriage a I entered a joint family with my in-laws. Being a working woman and not being used to cooking, I joined my mother-in-law and sister-in-law in the kitchen as a learner. While exploring the Maharastrian cuisine with them, I came across a new way to serve Churmuras. Till they told me about this dish, I had only known that churmura is the main ingredient for chaats/bhels and similar items or sometimes used for making chivDa.

"Susheela" is a quick breakfast /snacks dish - a Maharashtrian recipie which is quite uncommon on the internet !
This recipie is passed on to me by my mother-in-law. This is basically a dish from her native place Solapur - Maharashtra. It can be served as breakfast or as afternoon snacks with tea.

I am also sending this entry for a Contest




Ingrdients :

Churmure - puffed poha 4 cups
Green Chilli -4/5
Turmeric powder
Salt - to taste
Sugar - 1/2 tea spoon
Oil - 2 Table Spoons
Mustard seeds - 1/2 tea spoon
Curry leaves - 1 string
Hing -asafoetida - just little to sprinkle
Chopped Onions 1 big onion
Cilantro/coriander



The recipe is very similar to the Indian -Maharashtra snack PhodNiche pohe or more popularly known as Kande-Pohe..

Step 1 - Soak the Churmure in water and drain the water immediately. Leave them aside
Step 2 - Chop the Onions and green chillies.
Step 3 - Heat oil in a frying pan (Kadhai). Add mustard seeds and let them splutter. Add Onions turmeric powder, hing, curry leaves and green chillies, soaked and crushed chana dal, slight sugar.
Step 4 - Once the Onions are sauté, add soaked churmure and mix well. Let it steam for a minute and susheela is ready to go. Garnish with fresh cut cilantro and lemon juice.

Note : Roasted Peanuts can be replaced by Pandharpuri ChaNe (aka phutane in marathi) if you like.

Incase Churmure is new to you --> This is how they look :