28
Aug 18

whole Mung (green gram) tadka

Serving this whole mung tadka in combination with wheat/corn chapati or with steamed rice: result in a complete protein level.

It is very easy to digest and used in north Indian house as daily meal.

Ingredients:

  • Whole Mung: 150gm.
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2” (grated)
  • Garlic: 3-4 flakes
  • Cumin: 1 teaspoon
  • Cinnamon stick: 1 inch
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon
  • Cooking oil/Ghee: 1 teaspoon
  • Butter: 100 gram
  • Garam masala powder: ¼ teaspoon
  • Chopped green coriander: 1 tablespoon

Preparation:

  1. Soak Mung overnight.
  2. Chop tomato, onion, garlic, ginger, green coriander and green chili, keep aside.

Method:

  1. Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.
  3. Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter add
  4. Chopped onion, garlic and green chili, stir fry till it onion gets translucent. (Keep it stirring otherwise it may burn)
  5. Add chopped tomato and fry  till oil separates from the masala.
  6. Add red chili powder and stir it for few seconds, add boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavor)
  7. Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
  8. Add Garam masala and coriander leaves, put off the flame.
  9. Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
  10. Now ‘Mung dal Tadka’ is ready to serve.
Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Ingredients

Ingredients

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

allow cooker to cool

allow cooker to cool

put 1 teaspoon of cumin and cinnamon

put 1 teaspoon of cumin and cinnamon

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped tomato

Add chopped tomato

fry till oil separates from the masala

fry till oil separates from the masala

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

add boiled Mung

add boiled Mung

add boiled Mung

add boiled Mung

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

boil it about 2-3 minutes

boil it about 2-3 minutes

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka


17
Aug 18

Kachche papita ki tarkari (Raw papaya curry with poppy seed)

It was hot sultry evening, a fresh breeze coming from the sea make it ideal climate. I was strolling in my lawn at Anuvijay Township very near to Kanyakumari.

There is a papaya plant in my garden; the plant is easily grown without much care. Papaya is known as super food.

There is no vegetable in my refrigerator, so I decided to prepare ‘Kachche papita ki tarkari (Raw papaya curry with poppy seed)’. The taste is amazing.

Ingredients:

  • Raw papaya: medium size (~ 400 gm)
  • Salt: 1 teaspoon (as per taste)
  • Coriander powder: ½ teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Mustard oil/cooking oil: 2 tablespoon
  • Mustard seed: ½ teaspoon

For wet paste:

  • Madras onion: 10-12 no.
  • Garlic: 3-4 flakes
  • Poppy seed: 1 tablespoon
  • Sesame seed: half teaspoon

Preparation:

  1. Peel off onion and garlic, Keep aside.
  2. Dry grind poppy seed, sesame and salt together, and then add garlic and onion into it. Grind the wet masala till fine paste. Keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes.

Method:

  1. Take a pressure cooker: put oil, when oil starts to smoke, add mustard seeds, and sputter for few seconds.
  2. Add chopped papaya stir fry for couple of minutes, add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).
  3. Stir fry for couple of minutes or till liquid dries up; add a cup of water.
  4. Close the cooker; cook on high flame, bring to full cooking pressure, reduce to low flame and cook for 1 minute. Allow cooker to cool and open.
  5. Serve hot with poori, bread or chapati.
    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Ingredients

    Ingredients

    peeled papaya

    peeled papaya

    chopped papaya

    chopped papaya

    add mustard seeds

    add mustard seeds

    Add chopped papaya

    Add chopped papaya

    add chopped papaya

    add chopped papaya

    add wet masala

    add wet masala

    add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).

    add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).

    20170412_084045

    Stir fry for couple of minutes

    Stir fry for couple of minutes

    add a cup of water

    add a cup of water

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)


17
Aug 18

Raw papaya with peanut

This ‘Raw papaya with peanut ‘recipe gives me the confidence for any occasions either daily meal or kitty party. The recipe is focused on ingredient peanut and preparation technique which takes less time in kitchen. The crunchy peanut taste in raw papaya is so yummy…

Ingredient:

  • Raw papaya: 300 gm
  • Madras onion: 4-5 no.
  • Garlic: 4-5 flakes
  • Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, roughly ground, and keep aside.
  2. Chop the onion and garlic, keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes, boil/ microwave the chopped papaya, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add mustard seed, sputter for few seconds; add a pinch of turmeric powder, and put chopped onion and garlic, stir fry for 2
  2. minutes on high flame till it gets translucent, add boiled raw papaya, sauté on medium flame, and cover for few minutes (~ 4-6 minutes).
  3. Add coriander powder, turmeric powder, salt and roughly grind peanut.  Stir fry for 2 minutes, now raw papaya with peanut is ready to serve.
  4. Note: heavy bottom pan works better. This is served with rice or chapati/ paratha.
    Raw papaya with peanut

    Raw papaya with peanut

    Ingredient

    Ingredient

    chopped ingredients

    chopped ingredients

    put chopped onion

    put chopped onion

    Add coriander powder, turmeric powder, salt

    Add coriander powder, turmeric powder, salt

    now add raw papaya

    now add raw papaya

    now add raw papaya

    now add raw papaya

    Stir fry for 2 minutes

    Stir fry for 2 minutes

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut


10
Aug 18

Raw jack fruit stuffed paratha

You can try this unique raw ‘jackfruit keema’ filled paratha! Use chat masala to infuse the dish a genuine flavor. Tuck it into breakfast or meal; combine with mint raita and green chutney.

Ingredients:

For paratha:

  • Wheat flour (Aata): 200 gm.
  • Salt: 1 teaspoon
  • Kalonji (nigella sativa): ¼ teaspoon
  • Ajwain (Carom seed):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)
  • Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

  • Raw jackfruit: 500gm
  • Ginger: 2” piece
  • Onion: 1no. (Medium size)
  • Fresh green chili: 2 no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Sesame seed: 10 gm
  • Coriander leaves: 20 gm.

Preparation:

For making stuffing:

  1. Chop onion into small pieces, keep aside.
  2. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  3. Chop green coriander leaves, keep aside.
  4. Peel off the skin of jack fruit: chop roughly and boil it. Mash roughly by masher or food processor, keep aside.
  5. Heat 1 tablespoon of oil in a fry pan, add sesame seed, when it turns brown, add chopped green chili, ginger and onion.
  6. Stir it, sauté on high flame till color changes. Add mashed jack fruit and fry it on medium flame, add salt, chat masala and turmeric powder.
  7. Add chopped coriander leaves; stir fry for couple of minutes, Keep aside.
  8. Now stuffing is ready. Divide stuffing into 8-9 parts, make big lemon size balls, and keep aside.

For making dough:

  1. Take a wide vessel; put Aata, Ajwain, Kalonji ghee and salt. Mix well
  2. Add water to knead them, put water in small quantity till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.

Method:

  1. Divide dough into 8-9 parts (equal to stuffing); make big lemon size balls,.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place ball of stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating, fold the edges into the center and join properly.
  5. Now press this ball slightly with the help of palm.
  6. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 5 – 6 inch dia.
  7. Now raw paratha is ready.
  8. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
  9. Place the rolled paratha on this.
  10. Cook for few seconds till it changes the color.
  11. Turn the other side and cook it while pressing gently by spatula.
  12. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
  13. Cook both sides by applying ghee as well as pressing it lightly.
  14. Serve directly to the plate. Serve the paratha with raita, Tomato radish salad (stir fry) or Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.
    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Ingredients

    Ingredients

    ingredients for stuffing

    ingredients for stuffing

    add sesame seed

    add sesame seed

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add salt, chaat masala and turmeric powder.

    add salt, chaat masala and turmeric powder.

    Add mashed jackfruit

    Add mashed jackfruit

    Add chopped coriander leaves

    Add chopped coriander leaves

    dough & stuffing

    dough & stuffing

    dough ball & stuffing ball

    dough ball & stuffing ball

    Roll the ball

    Roll the ball

    apply some ghee(optional)

    apply some ghee(optional)

    Place ball of stuffing

    Place ball of stuffing

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Apply some ghee

    Apply some ghee

    By pressing it will puff up

    By pressing it will puff up

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha