Vaatli Daal : Ground Chana daal snack

I love this part of the year!! Yes, i have mentioned it before and i will say it again and again. With so many festivities come so many traditions, celebrations and of course food specialties. More so, the sweets and snacks that are prepared in each household adds so much more excitement to the air, that it's fun not only gorging on them but learning about the whole "making" process too. Yes, as kids, it would hardly matter but since the time i have started blogging, i try as much as possible to learn/read about different cuisines, and the history behind each dish or the method it is prepared. Am sure my fellow bloggers will understand this urge to explore :) Here today, am posting the recipe of a typical Maharashtrian delicacy often served on Anant Chaturdashi (the last day of Ganesh Chaturthi)that i made for the first time. I have always seen my mother or aunt making this on the traditional grinding stone (Paata-varvanta as we call it) during Ganesh festival but never really knew that this tasty dish can be made even in mixer-grinder. Of course, the hand ground adds in more flavour but the mixer does justice too. It is also an easy recipe to serve as a tea time snack or for breakfast.

Vatli Daal is literally translated as "Ground Daal"- the daal here being Chana Daal (split and husked Bengal gram). This is a highly nutritious dish and has a nice tangy flavour to it, with the addition of raw mangoes. Since raw mangoes was not easily available during this time here, i have used lime juice. You can also add Amchur powder instead, but the tanginess in the dish is important. There is also a raw version of this daal which i will post soon.

Preparation time: 8-10 hours soaking
Cooking time: 20 minutes
Serves: 2 people
Recipe type: Snacks

Ingredients:

Chana daal - 1 cup 

Lime juice - 2-3 tsp or grated green mango (3 tbsp)

Salt - to taste

Sugar - 1/2 tsp

For tadka:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Turmeric powder - 1/2 tsp

Green chilli - 2(sliced)

Grated ginger - 1 inch piece

For garnish :

Grated fresh coconut

Chopped corriander leaves (optional)

Recipe:

Wash and rinse the chana daal well.

Soak the chana daal in about 2 cups of water for 8-10 hours of overnight. It should turn to be so soft that when you press it, the daal grain should break. Hence, if needed, soak for more time.

Drain the water and clean the daal under running water.

Now grind this to a grainy consistency in mixer grinder adding little water at a time. Don't make it to a runny consistency. It has to be grainy.

Heat oil in a pan. Now add mustard seeds and let them splutter. Add the turmeric, green chilli and ginger.

After about half a minute, add in the ground chana daal. Mix it all well. Add the lime juice, salt and sugar and again mix it all well.

Add a little water and cover the pan. Steam cook the daal for about 5-7 minutes. Keep stirring occasionally.

Garnish with grated fresh coconut and corriander leaves (if used).

Tangy yummyliscious snack is ready. Hope you all try it and love it.

Happy Cooking :)

 

Mathri

We all get cravings from time to time...Burger cravings, sweet cravings ( my favourite!!! :)), cheesy cravings, specialty cuisine cravings and then there are tea-time cravings, midnight cravings... The list goes on.. But i always wonder how most of our cravings are related to food, like we don't get a shopping craving at midnight or a craving to read a book one fine day!!! Isn't it? Well, i still remember when we were kids and it was summer vacations, we cousins or friends used to get together for night-sessions of playing games or watching movies or just chit-chats and the next day Mom would find the buiscuits dabba half empty!!! Yes, we would always feel hungry at nights and would hunt down buiscuits or namkeen  from the kitchen :)

I no more get midnight cravings. Maybe because i am not awake so late nights these days or maybe because my eating habits have matured enough to eat right at right time! Or i am just getting old ;) But yes, i do get sweet cravings, so even if it is just a small bite of chocolate or a mini bite of some mithai, i need it after my meals. Thankfully, my mother-in-law keeps sending some homemade stuff and some from my favourite sweet shop "Chitale Bandhu" in Pune, like these "Mango burfi" and "badam burfi" that she sent last month!!!

Also, the last time she came here, she got a huge slab of what is called "Gul-Patti". I specially wanted to mention it in the blog. This is a specialty of Akola, the Vidarba region of Maharashtra in India - My hubby's hometown! It is made with a special type of jaggery that is available there, peanuts and water! That's it! It tastes so so awesome that just writing about it has got me drooling :) It made a perfect in-between snack for us and what more? Healthy too! 

Tea-time cravings or rather coffee-time (since i am a coffee-drinker) have always stayed with me, since the time i have started drinking coffee. So, a piece of Cake ( Chocolate nut cake, Yogurt cake, Fruity sponge cake ) or some Nankhatai or just a small Peanut ladoo is good enough for me. Sometimes snacks such as wafola or Paatvadya tastes awesome and is filling enough till dinner time too. But this time, when my mother-in-law visited us, she taught me one awesome snack that goes so well with tea or coffee. My husband has grown up eating these and now they are my favourites too. I would always have it when we visited Pune, but never really learnt the method of making it. This time, though, i made them along with my mother-in-law. Its so easy that now i always make them and store them in air tight containers. 

There is a different type of Mathri that i see in stores here in Delhi, but they are solid, heavy and stuffy. These, on the other hand, are crunchy, light and super tasty.

Ingredients:

Maida (All purpose flour)- 2 cups

Atta (Wheat flour) - 1 cup

Suji (Rava) - 2 tbsp (optional but helps in making the mathris crisp)

Cornflour - 2 tbsp (optional)

Salt - to taste

Cumin powder - 1 tsp or more as per taste

Pepper (crushed) - 1 tsp or more as per taste

Oil - 1/4 cup

Recipe:

In a mixing bowl, mix maida, atta, rava, cornflour, salt, cumin powder, and crushed pepper. 

Heat 1/4 cup oil and mix it in the mixing bowl with the help of a spoon. Dont mix it with hand as the oil is too hot.

Now warm some water (Not too hot) and knead a dough adding water little by little. The dough should not be too soft and sticky niether too hard. So use water little by little to knead.

Cover the dough and let it rest for about 30 minutes.

Now make equal sized balls of the dough. The balls should be of size of a puri.

Try not to apply flour while rolling the balls. Use only if necessary. Or you can apply some oil on your hands while making the balls from the dough. That way, you won't require to use flour.

Roll the balls into small puris. Now make small cuts on the puri along with a knife. This is to prevent the puri from fluffing up and for the mathri to be crisp. Make sure the cuts are just small and all over the puri.

Heat oil in a kadhai for frying. Now, add the mathris one by one both sides and fry till golden on low flame. Don't fry the mathris too brown.

Let the mathris cool down. They become crisp only when they are cool. If you eat it immediately, they will be soft. Once the mathris have cooled down, store them in air tight containers and enjoy along with tea or coffee :)

Happy cooking!!! :)

Kolhapuri Khichadi

Hello all you lovely people! The weekend is already here and the rainy season too! No, not in Delhi yet, but back home in Mumbai it seems the season has already shown it's glimpses of showers! From all my friend's pictures and messages and status updates, i already felt as if I am in Mumbai! Each of us has a memory with rains - sometimes good, sometimes otherwise! My love affair with the rains has been associated with watching it pouring down sitting by the window! Yes, other than getting drenched in the first rains, i don't like to travel much in the season. The reason : Traffic jams!!! Unless it's an outdoor trip or a trek, i prefer staying home, listening to music, reading, or just lazing around.

Image source : Google

And how can we forget food? Hot cuppas of coffees and teas being made in the kitchen with some fried bhajiyas or poha or warm sabudana khichdi! Uffff...Nothing beats this food in rainy season. I would have mentioned "Maggi" too, but with the recent controversies and news about it, i would rather not add it to the list ( Though, i must say, the damage has already been done as Maggi was a saviour during the stay-alone days :)). I found 2 very nice images from Google which i am sharing. Its true... Rains bring happiness :)

Image source : Google

Coming to the post, i have already posted the recipe of Sabudana Khichdi . The one i am posting here is a different version which is popular in Kolhapur. The only difference is adding extra corriander leaves and coconut and making a paste. Some even make it a little spicier (we are all aware of the kolhapuri spicy masala, so eating spicy is natural to them) by adding more green chillies or addition of red chilli powder. I had tasted this khichdi when i visited Kolhapur in 2010 to the famous Mahalaxmi Temple. And of course, couldn't resist buying some authentic (and cheap) Kolhapuri chappals :

Though the regular Sabudana Khichdi is our comfort food and remains a weekly breakfast dish at my home, this version is a hot-favourite too :)

Ingredients:

Sabudana - 1 cup

Danyacha kut or coarsely ground peanuts - 1/2 cup

Ghee or oil - 2 tbsp

Green chillies - 3

Salt - to taste

Sugar - 1/2 tsp (optional)

Cumin seeds - 3/4 tsp

Potatoes - 1 (Peeled and cut into small cubes)

Corriander leaves - 2 tbsp

Grated fresh coconut - 2-3 tbsp

Recipe:

Rinse the sabudana thoroughly in a strainer 2-3 times under cold water. Since sabudana is starch, make sure you don't over rinse it as it will turn soggy. Drain well.

Place the sabudana in a covered bowl for about 8 hours or overnight. Add just a little water to it (Don't soak, or immerse the sabudana in water. This will make the khichdi sticky.) Sabudana should be soft and milky white the next day. They would have expanded. If not, add just a little water and soak for some more time. 

Make a paste of peanuts (if using grounded peanuts or powder, then mix it later along with salt or sugar), coconut, green chillies and corriander leaves. Add this paste along with salt and sugar to the sabudana. Mix well as if the sabudana is marinated with the paste. 

Heat oil or ghee in a pan. Ass cumin seeds. When they splutter, add the potatoes. Saute briefly and cook covered for 4-5 minutes till done. Alternatively, you can also add boiled potato cubes. That will reduce the cooking time.

Now, add the sabudana and mix well. Cook covered for about 10-12 minutes, stirring well to avoid sticking and clumping.

Each pellet should be separate yet cooked. You will know it's done when it turns translucent.

Garnish with corriander leaves. You can also add grated fresh coconut on top for garnishing.

Serve along with curd.

Happy weekend everyone and Happy Cooking :)

Aai's easy Uttapam's

Well, as most of you know by now about our new launch of Tshirts for animal lovers a week ago under the name "The Woofy Tales", the branding is keeping me quite busy! Its all a "two-people show" since it is just a start-up! So, me and hubby have to do the publicity, marketing, track orders, ship them, click pictures, edit and the list goes on.. Managing all this and also our little paw-friends that i board gave me very little time to stand in the kitchen and cook some elaborate dishes! So mostly it would be a quick daal-chawal with the pickles (a whole lot of them i had mentioned in my earlier post, of which i still have to click pictures and blog about) or a simple stir fried sabzi and roti or at times, just a snack item like bhel or some heavy salad! Also, the temperature is rising here day by day , and even if i cook a small meal, I am always drenched in sweat! So that gives me even less motivation to stand in the kitchen for long hours!

Our logo 

So, to eat light in summers, our meals are small and we top it up with some milkshake or ice cream sundaes or Popsicles. Just like this watermelon Popsicle which remains our favourite. I make this with just 4 ingredients : Watermelon juice, lemon juice, black salt and sugar or honey if needed.

The recipe i am sharing here is one that i have learnt from my mother. She used to make these quick delicious uttapams with the readymade dosa batter. This recipe comes to my rescue when i have to spend less time in the kitchen, such as past few days! This is quite easy to make and the addition of red chilli powder is totally optional. I have made it in 2 ways - one just as my mom made it with onions, tomatoes and red chilli powder and the second one with green chillies, onions, tomatoes and cumin powder! You can even add corriander leaves if you like.

Ingredients:

Readymade dosa batter - As needed. We normally use 1/4 kg  (a small packet that we buy from the store)

Onion - 1 small chopped

Tomato - 1 small chopped

Red chilli powder - according to taste (optional)

Green chilli - 1 chopped finely

Cumin powder - 1 tsp (or as needed)

Oil - 3-4 tbsp

Salt - to taste

Recipe:

Heat a non stick tava. 

Add little water to the dosa batter to make it to desired consistency. The batter should not be too thick nor too thin (like the normal dosa consistency). To make uttapams, it's best to have the batter a little on the thicker side but of pouring consistency. The readymade batter is too thick, hence this step. If your batter is already of pouring consistency, then skip this step.

Add salt to the batter as needed.

Put about 1-2 tsp of oil on the tava. Now, with a laddle ful, spread the batter on the greased hot tava in a circular motion to make the uttapam round in shape.

Reduce the flame and put little oil on the sides of the uttapam. Add about 1-2 tbsp of onions, tomatoes and red chilli powder or green chillies and cumin powder as needed.

When one side is cooked and becomes brown, flip it on the other side carefully and cook the other side as well.

Please note to keep the flame to minimum or else the toppings will burn and become black. It will give a burnt look and flavour.

Remove it in a serving plate and serve along with Naralachi chutney .

This dish is absolutely easy, quick and makes a perfect breakfast recipe or a tiffin recipe too. It is an absolute favourite of my hubby and taste delicious with the coconut chutney (Link mentioned above).

Happy Cooking and wish you all a great weekend ahead :)

Paneer tikka

There is always a debate about the origin of paneer and there are stories around it. Of late, i am following two terrific shows on channel "EPIC" on television. One is "Raja, rasoi aur anya kahaniya" (The king, the kitchen and various stories) and another one being "Lost recipes". Both shows give a lot of information about the history of food and how some ingredients were adapted in Indian cuisine and recipes were evolved.

In one such episode, i learnt that Paneer actually came from Persia. In India, paneer existed in the form of "Chenna" but the word Paneer (also known as Panir) came from Persia. It is so said, that Paneer was accidentally invented when a merchant was carrying milk in a pouch made of raw-Hyde for his days of travel. The heat of the dessert and the rennet in the leather turned milk into Paneer. It started gaining popularity in Indian cuisine during the Mogul ruling period, it's said.

As of today, it's a household dish. Not majorly used in everyday cuisines in west or south of India, but mostly in North India. To a lot of friends of mine from different countries, "Saag paneer", or "Palak paneer" or infact Indian vegetarian cuisine relates to "Paneer". The best or worst part about Paneer is, it doesn't have a taste of it's own, but blends itself so well in whatever spice/curry it is cooked in. So, today i am going to write about Paneer tikka. This is a dry version and not the famous "Paneer tikka masala" with the gravy. This paneer tikka can be served as a starter or a side dish, and mind you, it does make you full with just a few pops in the mouth! Tastes delicious, juicy and just the right amount of spice !!!

Recipe adapted from : Vegrecipesofindia

Ingredients:

Paneer - 100 gms

Ginger garlic paste - 1 tsp

Red capsicum (bell pepper) - Half 

Yellow capsicum (bell pepper) - Half

If you don't have both, use any one variety. If not, use green capsicum and/or onions.

Red chilli powder - 1/2 tsp

Corriander powder - 1/2 tsp

Salt - to taste

Cumin powder - 1/2 tsp

Garam masala - 1/4 tsp

Besan or cornflour - 1.5 tbsp

Lemon juice - to sprinkle on top

Oil - for shallow frying 

Recipe:

Cut the paneer and bell peppers in equal size squares.

Take them in the mixing bowl and add everything else except oil.

Mix it all well and let it stand marinated for about 15 minutes.

Now heat oil in a pan.

Attach the paneer and bell pepper alternatively on a toothpick. (Normally 3 fit well in a toothpick and lets it fry well).

Shallow fry these until golden brown. If you fry for a longer time, the paneer will become chewy.

You can sprinkle some chaat masala and lemon juice on top.

Serve along with tomato ketchup.

Easy mouth watering tikkas are ready :))

Happy Cooking :)

Sprouts Cutlets

It's winter time, and there is always that urge to have a hot snack in evenings like Appe , Bread Poha, Upma, Peanut butter squares, Batata Vadas or a simple Maggi does good too. But what better than to make and serve something new? And there came a whatsapp picture from one of my pet-clients, now a friend, of Sprouts cutlets that she had made for her son's birthday!!! I couldn't help asking her for the recipe, since coincidentally i had sprouted moong in my kitchen. And there - my saturday evening snack was ready!!!

I made a few changes to the recipe she told me. She made a paste of the sprouts directly, i fried them which gave them a little crispier texture. I added a few other spices than red chilli powder and salt, just to give that zing. So, you can make it either ways, and trust me, you will have an explosion of flavours bursting in your mouth. I normally make Usal or misal or just dry sprout sabzi with moong and matki, but this one is a great addition to the snack menu. Do try it, it's quite simple.

And well, if you have guests coming over, you can make these well in advance and warm them in microwave- they don't turn soggy or lose their texture/taste even after long. So, here's how i made them (Thanks to Amita for the original recipe)

Ingredients:

Sprouted moong (Soak about 1/2 cup moong overnight, drain and keep in air tight container in refrigerator. It will automatically start sprouting, or else buy readymade sprouted moong. You can also use matki or any other sprouts)

Oil - 1 tsp and for frying

Cumin seeds - 1/2 tsp

Asafoetida (hing) - 1/4 tsp

Salt - to taste

Green chillies - 2 -3 (Adjust according to taste)

Ginger - 1/2 inch

Garlic - 4 cloves

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Corriander powder - 1 tsp

Besan - 1 tbsp (Though the moong paste acts as a binding agent, i added this just so my cutlets turn out more crispier)

Corriander leaves - a few (chopped)

Chopped vegetables of your choice ( I used carrots, cabbage and french beans but you can add any like onions, capsicum, peas etc)

Recipe:

Chop the ginger, garlic and green chillies and crush them to a paste in a mortar and pestle.

Heat 1 tsp oil in a pan, add cumin seeds and hing. When they crackle, add the chilli-ginger-garlic paste. Sprinkle the turmeric powder and salt.

At this stage, you can also add some chopped onions and fry if you wish to.

Now add the sprouted moong and on medium flame, keep frying them till they change colour (turns a little yellow).

Let it cool down. Now, make it into a paste in a mixer-grinder. Try not to add water, but if needed add a little water. 

In a mixing bowl, take this paste, add garam masala, corriander powder, besan, chopped vegetables, salt and corriander leaves. Mix together well.

Waiting to the fried

Now shape them as you like and deep fry the cutlets till the outer cover turns brown. 

They give a perfect texture of crispy from outside-soft from inside and are melt in the mouth when served with ketchup. You can also serve them along with some mayo-mint chutney.

Happy Cooking :)