Peanut Usal / Shengdanyachi Usal

Peanut Usal or Shengdanyachi Usal is a nutritious , quick snack and healthy too.Try it out.It is simple and easy to prepare.You can enjoy with rasam rice or chapati.Non Onion recipe you can make it during fasting period too.Peanut/Groundnut is known as Shengdana in Marathi.

Ingredients

Peanut Usal

• 1 cup Peanut/Groundnut
• (boiled with salt in cooker)
• Lemon juice-1tsp

Seasoning/tadka

• Oil
• few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch

To Grind

• 3-5 finely chopped  green chillies
• 2-3 tbsp grated coconut
• Few coriander leaves
• Salt -as per taste

Method- Mix the boiled peanuts with salt .Season with mustard seeds,jeera,chana dal,urad dal, curry leaves,turmeric and hing.Add lemon juice ,add the ground paste and mix well.Serve as snack.

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'An unwatched pot boils immediately' :)) H F Ellis 

Chawli Usli / Black Eyed Pea Salad

Chawli Usli / Black Eyed Pea Salad is a nutritious , quick snack and healthy too. Try it out. It is simple and easy to prepare. You can enjoy with rasam rice or chapati. Non Onion recipe you can make it during festivals.

Chawli Usli / Black Eyed Pea Salad

Ingredients

• 1 cup Chawli /Alasande Kaalu
• (boiled)
• Lemon juice-1tsp

Seasoning/tadka

• Oil
• few Curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch

To Grind

• 3-5 finely chopped  green chilies
• 2-3 tbsp grated coconut
• Few coriander leaves
• Salt -as per taste

Method- Mix the cooked chawli with salt .Season with mustard seeds, jeera, chana dal, urad dal, curry leaves, turmeric and hing. Add lemon juice ,add the ground paste and mix well. Serve Chawli Usal or Usli as snack with curds or enjoy as side dish for chapati or rasam rice.

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Do check other healthy and nutritious salads under "Kosambri"

'An unwatched pot boils immediately' :)) H F Ellis 

Togari Kayi Saaru

Togari Kayi Saaru is a simple rasam variety made from fresh Togarikayi/ Green Pigeon Peas. ( Tuvar Dal - fresh version ) Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice. Togarikalu (in Kannada ) or  Tuvar Lilva is a bean variety  mostly available during winter season in India.

Togari Kayi Saaru 

Ingredients:
1 cup Fresh Togarikayi /Pigeon Peas

(cooked well)
1 tsp Jaggery
1/4 tsp Tamarind paste
Salt as per taste

For Grinding
2-3 tsp Coriander seeds
1/2-1 tsp Jeera
1/2 tsp Kala miri
2-3 Dry red chillies
3-4 tbsp Grated coconut, Fresh
1 Onion chopped
1 tomato chopped

For seasoning
1 tsp Mustard
1-2 tsp Ghee
1-2 strands Curry leaves
Hing-pinch
Turmeric-pinch


Method:  Pressure cook the legumes well.Grind together the items mentioned under For Grinding.

Keep it aside. Take a pan , add the ground paste to the legumes.

Add water and mix well. Let it boil for some time.

Next add tamarind paste, jaggery and salt simmer for 10-15 mins. 

Season with the mustard ,hing and curry leaves. 

Enjoy Togari Kayi Saaru hot with rice.


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"Believe you can and you're halfway there."Theodore Roosevelt

Potato Toast

Potato Toast is a simple and easy snack recipe made from humble bread and potatoes. The butter and spices makes this very delicious and tasty. Kids will love it.

Ingredients 

•    Bread slices - 4 

•     Potato - 1 cup (boiled and mashed)

Potato Toast

•    Green chillies - 1 finely chopped (opt)

•    Salt to taste

•    Chilli Powder - 1/2 tsp

•    Turmeric Powder - a pinch

•    Dhania-Jeera Powder - 1/2 tsp

•    Garam Masala Powder - 1/2 tsp

•    Butter 

Method-In a bowl add the boil potato and mash it well, next add the masala powders, salt ,chopped chillies and mix well. Next heat a tava, meanwhile apply butter one side of the bread and on the other side apply the mashed potato spread. Put on the tava, toast the buttered side first until golden brown. Flip over and add butter and roast the potato side till golden brown. Serve the potato toast hot with ketchup and hot cup of tea/coffee.

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Please dont forget to check other interesting recipes you can make from Bread under "Bread Bites"

Butter/Ghee - homemade method

Butter / Ghee Making process - 

Learn how to make butter /ghee at home with the below steps, most of you will definitely know, have complied for the newbies !

Steps-

1. Collecting Cream-
2. Boil the milk as usual, collect the cream formed on the milk in a container and store it in refrigerator. Keep doing this activity everyday till sufficient cream is collected.
3. After you have collected 2or 3 cups of cream, you can use it to make butter.
4. Collecting Butter/Butter milk-
5. In a mixer jar, or in a food processor add the cream, next add  1 cup of water. Turn on the mixer or food processor. Initially, the cream will begun to smoothen and you will get smooth whipped cream forming over the top in the jar. Continue the mixer, till the butter and the buttermilk gets separated. Collect the butter using the strainer in a vessel. Keep the buttermilk in the refrigerator.
6. Preparing Ghee 
7. Making the Ghee -  Next place the vessel with the butter on moderate heat, keep stirring let it simmer for 15-20 mins till you get the aroma of Ghee coming .Strain and store in a dry container.

Enjoy healthy ghee on your dosas, idlis or the butter on parathas.

The buttermilk is equally good for your healthy. 

Spice up the buttermilk and enjoy !

Butter

Ghee

Beetroot Palya Ver II

Beetroot Palya Ver II  is  easy to prepare. Very healthy, colorful blended with groundnut masala it is tasty and delicious.Try it out.

Beetroot Palya Ver II

Ingredients:

• 2 beetroots,finely chopped
• 1-2 tbsp coconut shreds (opt)
• Groundnut powder-2tsp
• Bhath Pwd-2 tsp
• salt to taste
• oil, 
• 1/2 tsp Mustard
• 1/2 tsp Chana Dal
• 1/2 Urad dal
• 1/2 tsp Jeera
•  Few curry leaves
• Few corainder leaves (chopped)
• Hing Pinch

Method: Cook the beetroot in pressure cooker. Keep aside. In a pan, heat oil and add mustard,chana dal,urad dal,hing,curry leaves and fry well.

Once done, add the beetroots, add salt ,masala powders and mix well. Fry it for 2-3 min on low flame. Garnish with coriander leaves and serve this Beetroot stirfry hot with rasam rice or chapati.

(you can add grated coconut if req)

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"Action is the foundational key to all success."Pablo Picasso

Badam Puri

  Badam Puri

Badam Puri is a yummy dessert that can be enjoyed on special occasions or festivals. 

Rich and tasty layered delight-crispy from outside and soft within.

Ingredients: 2 cups-maida 2 cups sugar 1 cup ghee 1 tsp. Elachi pwd Oil/Ghee for - frying 1 tbsp grated dry coconut Milk Rice flour

Method:  Mix sugar, water and make a syrup.  Add cardamom powder and keep aside. In a bowl,add the flour, ghee and milk knead well and make a soft dough . Rest it for 4-5 hrs. Take a small sized ball of dough and roll into a round shape,  then fold it into half and half like cone. Fix a clove in the centre of the triangle. Fry these triangle folded pieces in the heated oil/ghee .  Fry till golden color and remove it. Dip these puris into the sugar syrup and then remove it on to a plate. Decorate with grated nuts and coconut. Thanks for stopping by.. Enjoy other delicious traditional Kheer recipes under "Desserts".

Cauliflower Paratha / Gobi Paratha

Cauliflower Paratha aka Gobi paratha is very healthy and nutritious. Enjoy as weekend breakfast or brunch. Hot and delicious.

Ingredients  

Cauliflower Paratha / Gobi Paratha

• Wheat flour 3 cups 
• Potato 1 small (boiled and mashed)
• Florets cauliflower (boiled and mashed)
• Red chilly pwd1/2 Tsp
• Garam masala pwd1/2 Tsp 
• Dhania jeera pwd-1/2 tsp
• Salt to taste   
• Ghee or oil for frying   
• Jeera-few 
• Green Chillies 1-2 (addln spice/opt)

    

Method :

1.Knead the flour with water, a little salt,oil into a soft dough.Cover it for 4-5 hours.

2.In a Kadai heat oil, add  jeera,Then add the chilly and garam masala powders, and fry for a while. Add the mashed vegetables, salt and mix well.Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough,keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha 

4.Heat a tava, put in the paratha, turn on both sides till done.Add oil or ghee all around the edges, fry both sides, carefully turning over until evenly brown. 

Serve Cauliflower Paratha / Gobi Paratha  hot with pickle or curds.

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