Wednesday, April 01, 2015

Chaas Ka Masala - Spice Mix To make Butter Milk

A very flavourful and digestive spice blend to use in buttermilk

Chaas /Laban /Buttermilk is a very popular drink in India ,specially during summer its more healthier then juices and other aerated drinks. their are many versions to make this yogurt drink,every family have their own spice blend ,some just add salt and pepper powder in it. If you have this spice mix ready in your pantry then making buttermilk will be quick and easy .

The spices I used to make this spice mix are cooling in nature and good for digestion. Mint, cumin and coriander are cooling in nature and pepper, ginger powder, black salt aids in digestion.You can also add this masala in salads and fruits.
You can easily store this spice mix for 4 -5 months at room temperature.

buttermilk masala

Prep time- 10 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - spice mix,home made
Shelf life - 5 months

INGREDIENTS-

  • Cumin seeds /jeera -2 tbsp
  • White pepper powder /safed mirch - 1 tbsp
  • Pepper corn /sabut kali mirch -1/2 tsp
  • Coriander seeds /sabut dhaniya -2.5 tbsp
  • Black salt /kala namak -1 tbsp
  • Table salt /namak - 1 tbsp
  • Dried ginger powder /saunth- 1.5 tsp
  • Dried mint powder /sookha pudina - 1.5 tbsp
  • Mango powder /amchoor - 1tbsp
PROCEDURE-
  1. In a heavy bottom pan add coriander seeds and cumin seeds.
  2. Roast on low flame for about a minute or till it start giving nice aroma,but don't make it dark in colour.
  3. Let it cool down completely.
  4. Add cumin, pepper corns and coriander in the mixer jar and grind.
  5. Now add all the remaining ingredients in it and grind to make a fine powder.
  6. Take out in a bowl and let it cool down completely .
  7. Store in a air tight jar.
NOTE-
  1. If you don't have white pepper powder then can add black pepper corns only,white pepper corns are mild in taste and din't change the colour of buttermilk.
  2. Instead of ginger powder you can directly add finely grated ginger in buttermilk or squeeze few drops of the juice of grated ginger in butter milk.
  3. Adjust the quantity of table salt according to your taste.

Monday, March 30, 2015

How to make Sabudana Vada, Sabudana Vada Recipe

Crispy fried patties of sago and potatoes

Sabudana vada is a popular Maharashtrian snack .Its is now very popular all over Indian as a fasting snack.Sabudana /tapioca pearl/sago is the main ingredient or popular ingredients to be used during fasting. During Navratri,ekadashi,janmashtmi etc religious fasts other grains and lentils are not consumed that time using sabudana is quite filling and satisfying ,even kids loves sabudana as a snack. I often make sabudana vada on regular basis as its my children's favourite snack.

There are many fasting recipes to be made with sabudana-   Sabudana Khichdi Sabudana uttapam , Sabudana Thalipeth  and and many more delicious recipes

To make sabudana vada you need perfectly soaked sabudana, roasted and roughly grounded peanuts,boiled potato and fresh herbs .Soak the sabudana for at least 5-6 hours or overnight in just enough water i.e 1 inch above the sabudana. Next morning drain the extra water and spread it over a kitchen towel to remove the extra moisture.Then mix all the ingredients and shape into round and medium thick discs, dont make too thick vadas else they will not turn crisp.

I prefer to shape the vadas with a hole in the center like we do to make medu vadas so they turn crisper even in the center but you can shape them either in round vadas or can make small round balls to serve as cocktail snack or starter.


sabudana vada recipe



falahari sabudana and potato tikki recipe


Prep time- 20 min +soaking time
Cooking time- 30 min
Difficulty level -medium
Spice level - mild
Cuisine - Maharashtra,Indian
Type - snack, starter ,vrat ka khana,breakfast
Serve - 4-5

INGREDIENTS-
  • Tapioca pearls/sago /sabudana -1 cup
  • Boiled potato/aloo - 5 medium
  • Roasted peanuts /moongphali- 1/2 cup
  • Green chilies,finely chopped - 2.5 tsp
  • Ginger /adrak,finely chopped - 1.5 tsp
  • Cumin seeds/jeera- 1.5 tsp
  • Lemon juice/nimbu ras - 2  tsp
  • Fresh coriander/hara dhaniya ,chopped- 4 tbsp
  • Rajgiri atta - 2 tbsp (optional) *
  • Sugar- 1.5 tsp
  • Rock salt /Sendha namak- to taste
PROCEDURE-
  1. Soak sabudana in enough water for minimum 5-6 hours or overnight.
  2. Next morning drain all the extra water and spread the soaked sabudana on a kitchen towel for about an hour to remove all the moisture from it.
  3. Dry roast the peanuts in a pan or microwave them .
  4. Let the peanuts cool down completely then coarsely grind in the mixer jar,don't make a fine powder else it become sticky .
  5. Peel the boiled potatoes and grate or mash them .
  6. Take a big bowl and add the soaked sabudana , mashed potatoes, crushed peanuts, green chili, ginger, salt, sugar, coriander, Rajgiri atta , cumin and lemon juice.
  7. Mix everything properly using a spoon or with your hands.
  8. Now grease your hands with little oil and take some portions of the sabudana mixture and make small or medium size patties.
  9. You can make a hole in the center like we make in medu vadas but its optional.
  10. Heat enough oil to deep fry in a heavy and deep pan.
  11. When oil become hot then gently slide few vadas in hot oil, don't crowd the pan.
  12. Deep Fry on medium heat , turn the side 2-3 times while frying till they become golden in colour from both the sides.
  13. Drain on a paper napkin when done.
Serving suggestions- Best served with Tamarind chutney, Falahari green chutney or sweet and spicy yogurt(add 1.5 tsp sugar, salt and chili powder in a cup of yogurt)

NOTE-
  1. You can also add some crushed almond powder and roasted sesame powder along with roasted peanut powder to make it more healthy.
  2. The quantity of soaked sabudana should not be more then the quantity of mashed potatoes.
  3. To make perfect vadas you have to soak sabudana perfectly,there should not be any hardness or dryness when you press the soaked sabudana pearl,it should be soft from the center too.
  4. There should be no extra water in the sabudana so drain it completely else it may break or splatter while frying
  5. If you feel that the mixture is slightly loose then don't add lemon juice instead add some mango powder /amchoor or citic acid/tatri in it.
  6. Rajgiri atta /kuttu ka aata /arrowroot /cornflour can be added for binding and crispiness ,you can add or skip it.
  7. Deep fry vadas on medium heat,don't fry on hot oil else they get golden from outside but remain raw from inside, and also avoid frying on low heat else they will absorb more oil.
  8. You can also add pepper powder or chili flakes instead of adding green chilies .
  9. You can shape them in patties, or shape like medu vadas with a hole in the center or make small lemon size round ball (like the second pic )to serve as starter .
  10. Low fat version - You can brush the vadas with little oil and bake them in hot oven or shallow fry in few tsps of oil.

Saturday, March 28, 2015

How To Make Moong Bean Sprouts

Sprouts are known as the best health food as they are the store house of nutrients.The sprouted bean is more nutritious then the original bean.They are very good source of Vitamin A.B,C and E, Folic acid, Fibre ,Potassium, have natural estrogen ,a powerful antioxidant,rich source of omega-3 and omega -6 fatty acids and much much more. 

Acoording to Ayurveda moong beans balances all the three doshas.The best and easy way to use sprouts is to make them fresh at home,they are very easy to make so better then getting readymade sprouts,we can easily make different combination of sprouts according to our choice.I always make sprouts at home and thoroughly enjoyed the process !

Sprouts can be eaten raw,can be steamed and stir fried or used to make gravy dishes ,the choice is yours.so be creative and experiment with sprouts.

Moong sprouts are the most popular sprouts as they are quick to sprout and easy to digest,and you can make any sprout with this method ,just the germination time may vary according to the bean used.

You can use Moong sprouts to make many dishes,I have also posted some recipes in my blog--


make moong sprouts at home





easy moong sprouts at home


INGREDIENTS-
  1. Whole moong beans-1 cup
  2. Water
  3. Container /colander
  4. Muslin cloth
PROCEDURE-
  • Wash and soak whole moong in enough water.
  • Soak for minimum of 8 hours or overnight.


  • After 8 hours moong beans will absorb water and swell up to minimum thrice in volume.
  • Now drain the beans on a colander and wash with fresh water.
  • Distard /drain the water completely from the beans.
  • Tranfer the beans in a jar/ bowl or vessel /Colander ,in which you want to sprout the beans .


  • Cover the jar/ bowl /colander with a piece of muslin cloth / paper napkin /plastic sieve lid and tie with a ribbon or rubber band.
  • OR-take the soaked beans in a thin muslin cloth and tie it to make a loose beg and sprinkle some water over the cloth and then hang it some where in the kitchen or keep it in a colander,keep sprinkling water at regular intervals.
  • Wait for a day or minimum 12 hours .Sprouting also depends on the climate, I got these sprouts in 12 hours as the weather is hot in Dubai.
  • But in winters you may have to wait for minimum 2 days to see the tiny sprouts.
  • If you want to make long sprouts then wait for 2-3 days and keep the sprouts moist by sprinkling some water on them and then draining the extra water.
  • Don't shake or move or disturb the bunch of sprouts if you want to make them thick like store brought sprouts,occasionaly sprinkle little water on them to keep them moist .



Points To Remember-
  • Remember to drain all the water from the sprouting jar /bowl,as water may cause foul smell in the sprouts and you may not able to consume them.
  • Dont close the lid of the jar or vessel ,because sprout need air to breathe otherwise they will mould or rot easily.
  • Wash or rinse the sprouts twice a day in summer season .
  • Same way you can make sprouts from chana/gram, wheat,cow peas/chawli, moth ,alfa alfa, peanuts,almonds,matar/peas,masoor/red lentil ,all most any whole pulse or grain can be sprouted,but the time of sprouting may vary according to the bean used.
  • Don't keep the jar in direct sunlight.
  • Stays fresh for 3-4 days in the refrigerator.

Tuesday, March 24, 2015

Vrat Wali Aloo ki Subzi- Potato Curry for Fasting /Navratri Recipes

Potatoes cooked in yogurt and pepper sauce

During Navratri and other Religious fasts we are not allowed to use regular spices and vegetables.so often we make potato curry to have with rajgiri or kuttu pooris.
There are many versions of making these vrat ke aloo depends on the choice of each house hold and region. This is my favourite potato curry which I often make during fasting and on normal days too.
Boiled and cubed potatoes are simmered in a yogurt and pepper gravy.I have added anaradna powder/Dried pomegrante seed powder in the curry which gives a nice tangy taste to the curry,but it is optional you can also make the curry without it.
If you don't like the taste of pepper then can avoid that and increase the quantity of chili and ginger paste.
I have also posted Dahi ke aloo , Jeera aloo  , Kuttu ki poori  and few more fasting recipes to make during Navratri




vrat ki aloo bhaji



Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Spice level-medium
Cuisine -North Indian
Type-side dish,vrat ka khana
Serve-4

INGREDIENTS-
  • Potato,boiled -3 medium
  • Green chili and ginger paste- 1tsp
  • Yogurt/dahi- 3/4 cup
  • Pepper powder/kali mirch- 1/2 tsp
  • Ragjiri atta /amaranth flour-1 tbsp
  • Anar dana powder/dried Pomegranate seeds powder- 1.5 tsp (optional)
  • Lemon juice- 1/2 tsp
Tempering/waghar
  • Cooking oil/ghee- 1 tbsp
  • Cumin seeds/jeera- 1tsp
  • Asafoetida/hing- 1/3 tsp
  • Rock salt/sendha namak- to taste
PROCEDURE-
  1. Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
  2. Take the cooking pan and add potatoes, yogurt (whisk it well before adding), 2 cups of water,ginger chili paste,salt, anardana powder and pepper powder.
  3. Mix well and let it cook for 2-3 minutes ,keep stirring it otherwise it may curdle due to yogurt.
  4. When it start boiling ,mix rajgiri atta in 1/4 cup water and add in the boiling curry.
  5. Now cook the curry for around 8 minutes on medium heat.
  6. Keep stirring the curry in between.
  7. Heat oil or ghee in a small pan and add cumin seeds,when it start crackling add asafoetida .
  8. Pour the tempering in the boiling potato curry.
  9. Add fresh coriander and lemon juice .
  10. Serve hot.
Serving suggsetions-serve with kuttu poori or Rajgiri thepla 

NOTE-
1- Addition of anardana powder/pomegranate powder is optional ,but it gives a nice tangy taste to the curry,if you are not adding it then increase the quantity of lemon juice according to your taste or use some mango powder.
2- Rajgiri flour is added to give thickness to the curry,but you can avoid it ,if you want a thin curry.
2- You may adjust the quantity of water,potato and Rajgiri flour according to the thickness you want to have in the curry.
4- You may also add 1 tbsp of roasted peanut powder in the curry at step 4 to give a twist in the taste.