LADIY'S FINGER / BHINDI TALASANI

Bhindi is my fav vegetable so I tried many curries out of this veggie. Talasani is not a new thing but with Bhindi, it is really having a new look and taste! 

WHAT YOU NEED:

Tender Lady's fingers - 12
Red chilly - 4
Garlic cloves - 5-6
Onion - 1/2, sliced ( optional)
Salt - to taste

HOW TO MAKE:

Wash Bhindi and slit on one side and keep aside.
Now heat kadahi with 1 tbsp oil.
Crush the garlic cloves and put in hot oil. Fry.
Add broken red chilly and onion.  Stir for a minute.
Now add Lady's fingers and salt. Stir well.
Reduce the heat and cover to cook. 
The Bhindis should be crunchy, so do not over cook.

Serve Bhindi talasani as a side dish.

PANCHKADAYI / PANCHA KAJJAYA

I prepared Panchakadayi on Krishna Ashtami as Naivaidya. 

PANCHKADAYI

WHAT YOU NEED :

Chana dal / Chana  - 1 cup
Coconut - 3/4, medium, grated
Jaggery - 5-6 cubes
Sesame seeds - 1 tbsp
Cardamom powder - 1 tsp

5 INGREDIENTS MAKE PANCHA KAJJAYA 

THIS IS OFFERED TO GOD AS NAIVAIDYA! 

HOW TO MAKE:

Dry roast chana dal till you get the aroma If you are using Chana, then dry roast till you get aroma. Then powder it coarse, sieve to separate it's skin and broken dal.

Once dal is cool make a rava like powder in a mixie.
Now dry roast sesame seeds. Keep aside.

Melt the jaggery in 1 cup water over a heat.
Strain jaggery syrup through a sieve to discard the impurities from the jaggery.

Heat the strained jaggery syrup till you get one string consistency. Put off the fire.

Now add coconut, powdered chana dal, sesame seeds and mix thoroughly.

Finally add cardamom powder.

   

RADISH RAITA

RADISH RAITA

WHAT YOU NEED:

Radish - 1 medium
Green chilly - 2, finely chopped
Coriander leaves - 2 tbs, finely chopped
Mustard seeds - 1/2 tsp
Red chilly - 1 
Curry leaves - 1 sprig
Curd - 1 cup
Salt to taste

MOOLANGI RAITA

A HEALTHY SIDE DISH OR A DIP!

HOW TO MAKE :

Wash radish and grate.

Heat 2-3 tsp oil in kadahi.
Splutter mustard seeds, then add broken red chilly and curry leaves. Stir for a minute.
Add grated radish and stir till the raw smell goes.

Now in a mixing bowl mix radish mixture, chopped green chilly, chopped coriander leaves, curd and salt.

Refrigerate Radish raita for some time.

Serve Radish Raita as a side dish or as a dip. 

SNAKE GOURD SEEDS SANNAPOLO - 2

SNAKE GOURD SEED SANNA POLO

WHAT YOU NEED:

Snake gourd seeds - 3/4 cup
Cooked rice - 1/2 cup
Red chilly - 4-5
Onion - 1/2, finely chopped
Chana flour - 3-4 tbsp
Salt - to taste

SANNA POLO MADE IN A DIFFERENT WAY!

 SANNA POLO WITH THE TASTE OF ONION  IN IT!

HOW TO MAKE:

Grind cooked rice, snake gourd seeds, red chillys along with salt.
Now mix chopped onion and chana flour to the ground paste.

Now heat a tava with few tsp oil.
Pour a ladle full of thick batter on the tava. Put a little oil around it.
Reduce the heat, cover and allow it to cook slowly.
Once it is fully cooked and fried in the bottom side then flip it to the other side.
Put a tsp oil around it. Allow it to cook till it is fried and dark brown in colour.

Serve Snake gourd Sanna polo as a side dish.

SNAKE GOURD AND POTATO STIR FRY / UPKARI

SNAKE GOURD AND POTATO STIR FRY

WHAT YOU NEED:

Snake gourd - 1

Potato - 2

Red chilly 3-4

Mustard seeds - 3/4 tsp

Salt - to taste

Oil - 1 tbsp

AN UNUSUAL COMBO SNAKE GOURD AND POTATO! 

A BIG HIT!

HOW TO MAKE :

Wash and cut snake gourd and potatoes in cubes.

Heat oil in kadahi.

Splutter mustard seeds, then add broken red chillis. Stir.

Now add potatoes and snake gourd. saute well.

Add salt, stir well.

Reduce the heat to minimum. Cover and cook till it is done.

Stir the upkari several times so that it doesn't get burnt.

I have not added water while cooking.

Serve Snakegourd and potato upkari hot as a side dish.

PHOVA KHIRI

PHOVA KHIRI

WHAT YOU NEED:

Phova - 1 1-2 cups
Coconut milk - 1 1/2 cups thick and 1 cup thin
Jaggery - 5-6 cubes
Cardamom powder - 1 tsp
Cashew nuts - 1 handful
Raisins - 1 handful

MADE THIS ON SUTTAPUNNAV...

HOW TO MAKE:

Fry Cashew nuts in little ghee till golden brown, remove.
Then fry raisins and remove.
In the same kadahi fry phova till it is brown.

Now melt jaggery in little water, Strain through a strainer to remove its impurities.

Now take fried phova and thin coconut milk in a vessel and heat.
Once the phova is cooked,  put jaggery syrup and stir well. Cook for few more minutes.
Add thick coconut milk and stir. Remove from the heat.

Now add cashews, raisins and cardamom powder.

PHOVA KHIRI

Serve hot Phova Khiri in bowls.

PIZZA - 1

TOMATO N ONION PIZZA

WHAT YOU NEED:

For the Base : makes 1

Maida - 1 cup

Yeast - 1 tsp

Sugar - 1 tsp

Warm water - as per required

Olive oil / Sunflower oil - 1 tbsp

Salt - 1/2 tsp

COULDN'T TAKE THE PIC OF WHOLE PIZZA,  REMEMBERED AFTER EATING .. :)

PHOTOGRAPHY MAY NOT BE GOOD BUT THE TASTE IS REAL YUMMY!

For the Pizza sauce :

Garlic - 1 clove, chopped

Onion - 1/2 , chopped

Tomatoes - 3, chopped

Tomato sauce / ketchup - 2-3 tbsp

Sugar - 1/2 tsp

Pepper powder - 1/4 tsp

Salt - 1/2 tsp or to taste

Oregano, dried - 1/2 tsp

Oil - 1 tbsp

For the topping: ( You can add (capsicum, mushrooms) any veggies of your choice)

Tomato - 1 cubed

Onion - 1/2 , rings

Cheese - 2 cubes, scrambled

THE DOUGH, DOUBLED AFTER 4 HOURS

PIZZA SAUCE SPREAD OVER THE BASE!

TOMATO+ONION+CHEESE

PIZZA- READY TO EAT!

MY DTR'S FAV  : PIZZA

HOW TO MAKE:

In a mixing bowl mix sugar, salt and yeast in a little warm water.

Add maida and required water to make a soft dough.

Add oil / olive oil and mix well.

Do not knead too much.

Keep covered with wet muslin cloth over the bowl for minimum for 4 hours. 

After 4 hours it will be double the size.

Now grease olive oil on a baking plate. Spread the dough, 1/4  inch thick, like a chappati with the help of hand.  ( dust little maida over it while spreading).

Pizza sauce:

( You can store this sauce in the fridge for  5-6 days)

Heat 1 tbsp oil in kadahi. Add garlic, onion, sugar, pepper, oregano and salt and saute till everything is soft. Now add tomato sauce or ketchup. stir well. Put off the fire.

One it is cool, blend it to a fine paste.

How to Spread over the base:

Now Apply pizza sauce thick over the pizza base.

Spread tomato cubes and veggies like capsicum, mushrooms over the sauce.

Now keep the onion rings and put cheese over it. 

Spread again a little sauce.

Bake in a microwave for 5 to 7 minutes at the temperature of high power.

Sprinkle 1/2 tsp red chilli flakes and 1/2 tsp oregano over the pizza.

Cut and serve hot or warm.