Raita

Raita is a very simple recipe and is best to be served with biryani and pulav. And is a good appetizer also. It is quick recipe and can be prepared very easily in a short time.

Ingredients:

Yogurt/ curd  - 200 grms.

Khari Bundi  - 100 grms.

Onion (chopped)  - 1 medium

Garlic 2 cloves

Chana masala  - ¼ teaspoon

Chat masala  - ¼ teaspoon

Red chili (Mirch) powder a pinch

Salt  - to taste

Rock salt  - to taste

For tadka:

Rai/ Black mustard a pinch

Curry leaves  - 5-6 leaves

To garnish:

Coriander leaves

Method:

Put curd and equal amount of water and  mix well. Mix till it is consistent.

Add garlic, chana masala, chat masala, red chili powder, salt and rock salt. Salt and rock salt should be in equal quantity. Mix well and add khari bundi.

For tadka heat a tablespoon oil and put rai and curry leaves. When rai pops(it will take 1-2 minutes) remove from heat and pour this in raita mixture.

Garnish with some coriander leaves and serve at room temperature.

P.S. Add salt and rock salt in equal proportion and make sure that the total amount of salt added should be considered.

Kaddu ka Dalcha

Kaddu ka Dalcha is a vegetarian version of the hyderabadi mutton dalcha. Mutton is not used in it and its a vegan delight. Tamarind is added to give it a more desi flavour.

Ingredients:

Kaddu  -  ½ kg

Bengal gram / chana dal (soaked for half an hour)  - 100 grms.

Tomato (Sliced)  - 200 grms.

Egg plant/ Baigan/ Brinjal  - 100 grms.

Oil  - 1 tablespoon

Cumin seed/ Zeera  - a pinch

Onion (thinely sliced)  - 1 big

Green chillies (finely chopped)   - 4 pieces

Ginger garlic paste  - 2 teaspoon

Turmeric (Haldi) Powwder  - ½ teaspoon

Red chilli (Mirch) Powder  - ½ teaspoon

Garam masala powder  - ¼ teaspoon

Tamarind/ Imli juice  - 1 teaspoon

To garnish:

Coriander leaves

Method:

To prepare imli juice soak imli overnight and then crush the soaked imli in same water with your hand (by this the seed of imli will be separated easily) then filter it with a coarse strainer (moti chalni).Put oil in the cooker and heat it. Put Cumin seeds.Now add onions and green chilies. Fry for 3 minutes.

Add ginger garlic paste and fry for a minute.Now add haldi powder, mirch powder and gram masala powder mix and add a cup of water. Now cook for 3-4 minutes.Now add kaddu, egg plant and chana dal and cook for 10 minutes. Add tomatoes and then add a glass of water.Close the lid of cooker and after the first whistle pressure cook for 10 min.Allow the steam to settle (pressure to realise). Open and add imli juice to it.Pour it in a bowl and garnish with few coriander leaves and serve hot.

P.S. You can skip imli if you don’t like the sour (khatta) taste. I always use Imli as it gives it a pure desi flavouor.

Qeema / Keema

Qeema is a traditional South Asian dish. Minced meat is cooked along with green peas and potatoes with spices. Sometime minced meat is cooked alone. Its a superb and delicious recipe best to serve with naan, chapatti or white rice.

Ingredients:

Minced mutton - 1 kg

Onion sliced  - 1/2 kg

Ginger garlic paste  - 3 teaspoon

Green chilies chopped  - 4 pieces

Oil  - 3 tablespoon

Turmeric (Haldi) powder  - 1 teaspoon

Red chili (Mirch) powder  - 1 1/2 teaspoon

Garam masala powder - 2 teaspoon

Bay leaf  - 1 leaf

Mint leaves  - to garnish

Potato (optional)  - 2 medium (cut into ½ inch dice)

Green peas (optional)  - 100 grams

Method:

Heat pressure cooker and add oil. When oil is hot add ginger garlic paste and stir fry for 30 seconds.

Now add onion, green chilies and bay leaf. Cook for 3 minutes on medium heat.

Add haldi powder, mirch powder and 1 ½ teaspoon garam masala powder. Add ½ cup water and cook for 3 minutes.

Now add minced meat and cook for another 7-8 minutes.

Close the lid of cooker and after the first whistle put the heat on low and pressure cook for 15 minutes.

This step is optional- In a pan heat a tablespoon oil and fry potatoes and green peas.

Now open the lid and add potatoes and green peas. And cook to evaporate excess water.

It will take around 8-10 minutes. In the mean time add ½ teaspoon garam masala powder.

Cook it till there is some water in it, some people like it dry. You can make it as you wish. I like it e little loose. When there is some water still in it.

P.S. If you are adding potatoes and green peas make sure you fry it for 5-6 min before adding them to the keema. By this the raw taste of vegetables will not be there and you will get a better taste. 

Puran Poli

Puran poli is a famous maharshtrian dish usually prepared for breakfast. It is popular during festive season of Ganesh chaturthi and Diwali. It’s a sweet stuffed paratha.

Ingredients

For dough:

Wheat flour   ¾ Cup.Plain flour   ¾ Cup.

Semolina/suji/rawa  (optional)1 tablespoon

Salt a pinch

Oil 1 tablespoon

Water

For stuffing:

Chana dal/split Bengal gram (soaked for 30 minutes)    1 ¼ cup

Jagerry/Gud(grated)     1 ½ Cup

Green cardamom (ilaichi) powder    ½ teaspoon

Oil to fry

Method:

For dough:

Mix all the dry ingredients together.

Add oil and enough water to make soft dough.

Cover and keep aside for half an hour.

For stuffing;

Pressure cook chana dal for 15 mins. Then blend it in a blender.

In a heavy bottom pan put the blended chana dal and roast.

Now put jagerry and roast again. Jagerry will melt and the mixture will become sticky.

Roast till the mixture become dry. In the mean time, put the cardamom powder. Keep on stirring to avoid the mixture from sticking to the pan.

Now keep the mixture aside and allow it to cool.

Make small balls of the dough and flatten it on your palm. Now add some stuffing in the center and seal all the edges.

Dust it and roll gently to 5-6 inches in diameter.

Heat the pan or tawa and put the paratha on it on medium heat. Slightly cook on both sides.

Now brush with ghee and fry on both sides till black spots appear on the paratha.

Serve hot with yogurt or achaar (pickle).

P.S. Semolina is added to make the paratha crisp. If you like it soft then skips semolina.