NAVRATRI RECIPES

 

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March 30, 2017

Paneer Puri Recipe – Stuffed Paneer Poori - Poori Varieties

Paneer poori recipe
During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer( Indian cottage cheese in English) poori for our breakfast with the leftover paneer cubes. When I  was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure. Do try this different type of poori during this vacation for your kids and family.Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination.You can make tomato bhaji, potato masala or even chana masala as a side dish.  Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !


Paneer puri

Paneer Poori Recipe - Poori varieties


Paneer Poori Recipe - Poori varieties How to make masala poori with paneer - Paneer puri recipe
Cuisine: Indian
Category: Paneer Recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated paneer - 3/4 cup
  • Atta/Whole wheat flour - 1.5 cups
  • Besan flour - 1 tbsp
  • Rava/Semolina - 1 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Ajwain or cumin seeds - 1/2tsp
  • Coriander leaves - 1 tbsp( finely chopped, optional)
  • Salt & water - as needed
  • Cooking oil - to deep fry
METHOD

  • Grate the paneer using a grater and measure 3/4 cup from it.Keep aside.
  • In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
    Paneer poori recipe
  • Now add water gradually and make a smooth dough.Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
    Paneer poori recipe
  • Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up.So roll it thick. Refer picture below for thickness. 
    Paneer poori
    Paneer poori
  • Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
  • TIPS:  Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
    Paneer poori
Enjoy !


Note

  • Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
  • Thickness of poori is very important to puff up.So roll it small and thick.
  • Heat of oil is also an important factor for puffy poori. Check its temperature.
  • Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
stuffed paneer poori recipe
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March 27, 2017

Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

mavinakayi chitranna recipe
Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !
Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !
Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.



mavinakayi chitranna

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice


Mavinakayi Chitranna Recipe - Karnataka style raw mango rice Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style
Cuisine: Karnataka
Category: Rice varieties
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup)
  • Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango)
  • Grated coconut - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1.5 tsp
  • Raw Peanut - 1 tbsp
  • Green chillies - 3 nos ( Slit)
  • Curry leaves - Few
  • Coriander leaves - 1.5 tbsp
METHOD

  • Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside.
    mavinkayi chitranna
  • Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess.

  • Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute.
    mavinkayi chitranna
  • Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways.
    mavinkayi chitranna
  • Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish.
    mavinkayi chitranna
    mavinkayi chitranna
  • Enjoy !

Note
  • For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle.
  • Adjust the quantity of green chillies based on the sourness of mango.
  • I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well.
  • The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour.
  • It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin.
  • Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation.
  • Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.


Try this simple and yummy raw mango rice at home, enjoy your lunch !
mango rice recipe karnataka style
 
 

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March 25, 2017

Masala Chaas Recipe – North Indian Masala Buttermilk Recipe

masala chaas recipe
When we think about thirst quenchers for summer, the simple and the best coolant that strikes our mind is buttermilk. Its an awesome summer drink that provides lots of health benefits to our body. In South India, Tamil nadu we never fail to make neer mor during summer. Sendhil & Raksha likes to have spiced buttermilk instead of taking curd rice. But I love to eat creamy curd rice with raw mango or baby mango ( Vadu mangai) pickleLove Struck. So I make South Indian neer mor almost everyday in summer just for them. Recently I tasted this North Indian style spiced buttermilk (“Chaas/Masala Chaas” or masala taak in Hindi ) in a lunch buffet. As it was kept in a mud pot and served chilled, I loved it very much and had 3 servings even after having a tummy full lunchWinking . I wanted to try this simple and yummy chaas at home for a change. I browsed for the recipe and tried at home. Roasted cumin seeds powder( Bhuna jeera powder) and black salt are the star ingredients of this basic plain chaas recipe apart from fresh yogurt/curd. To make a spicy masala chaas, green chilli, ginger, coriander leaves can also be used along with cumin powder and black salt. For variations, mint leaves/Pudina, hing and even black pepper powder can be used. A pinch of chaat masala can also be added for that extra punch. Ok, lets see how to make this North Indian special summer drink, Masala chaas recipe with step by step photos !
Check out my Summer Recipes in THIS LINK !

Masala chaas Recipe - North Indian Chaas recipe


Masala chaas Recipe - North Indian Chaas recipe How to make North Indian special summer drink - Masala chaas/ Chaas recipe
Cuisine: North Indian
Category: Beverages
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 2 Minutes
Total time: 7 Minutes


INGREDIENTS
1 cup - 250ml
  • Fresh Curd / yogurt - 1 cup
  • Small green chilli – 1 no
  • Roasted cumin seeds powder/Bhuna Jeera powder - 1 tsp
  • Black salt - 1 tsp OR Regular salt - as needed
  • Coriander leaves - 1 tbsp + to garnish
  • Sugar - a pinch
  • Ice cubes - Few
  • Ice water or plain water – 2 to 3 cups
Optional ( to grind)
  • Ginger - 1/2 inch piece
  • Mint leaves - 1/2 tbsp 
METHOD

  • In a mixie jar, take the green chilli, washed coriander leaves, roasted cumin powder, black salt and curd.If you wish, u can add 1/2 inch ginger piece, 1/2tbsp mint leaves while grinding. Grind it to a smooth paste. If you don’t have mixie, use a whisk and beat well.
    masala chaas recipe
  • Transfer the ground paste to a bowl. Add 2.5 to 3 cups of ice cold water.Mix well. Check for taste and add more salt and cumin powder if needed. Garnish with finely chopped coriander leaves and sprinkle a pinch of cumin powder.
    masala chaas recipe
  • Serve immediately or refrigerate it till use and serve chilled. Enjoy !
    masala chaas recipe


Note
  • Adjust the quantity of cumin powder and black salt as per taste.
  • Adjust the quantity of water based on the consistency and taste.
  • You can skip grinding coriander leaves ad use it just for garnishing
  • For variations, u can grind a small piece of ginger too.
  • You can also add a pinch of chaat masala at the end before serving.
  • Always serve it chilled to enjoy its best taste.
Try this easy, North Indian style masala chaas at home and enjoy after a heavy meal. It helps in quick digestion !
North Indian Chaas Recipe
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March 23, 2017

Mamidikaya Pappu–Andhra Raw Mango Dal Recipe

MAngo dal recipe - mamidikaya pappu recipe
I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartmentHappy. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya Happy.As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !
Do check out my other MANGO RECIPES too !
How to make andhra raw mango dal

Andhra Raw Mango Dal Recipe


Andhra Raw Mango Dal Recipe How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Toor dal - 1/2 cup
  • Raw Mango - 1 no ( medium sized )
  • Water - 2 cups ( to pressure cook dal)
To temper
  • Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each)
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp ( optional)
  • Roasted Fenugreek seeds powder - 1/2 tsp
  • Asafetida/Hing - 1/4 tsp
  • Curry leaves - Few
  • Red chillies - 2 nos ( Pinched)
  • Green chillies - 2 nos ( Slit)
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
METHOD

  • Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee.
Raw mango dal - Andhra Mamidikaya Pappu
  • In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly.
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
  • Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !!
    Raw mango dal - Andhra Mamidikaya Pappu
Enjoy !

Note
  • Adding methi seeds powder gives a nice flavor to this dal.
  • I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !
Andhra mango dal recipe
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March 21, 2017

Easy Beetroot Halwa Recipe In Pressure Cooker

Beetroot halwa recipe in pressure cooker
Every Thursday and Friday , I perform Guru Pooja and Mahalakshmi Pooja at home. Usually I make Payasam/Kheer or sweet pongal for neivedyam/Prashad. As I am bored of making the same, I am trying out easy sweets recipes like burfi, halwa for every week pooja. Check out my earlier posts suji ka halwa, atta halwa, bread halwa and carrot halwa.  Last week Thursday,I prepared this beetroot halwa for the first time following my carrot halwa recipe using pressure cooker. As I did not have Khoya/mawa or condensed milk in hand, I just used milk and sugar. It came out really well. This halwa takes less ghee and sugar unlike other halwa recipes. Still it tasted rich, looked colorful and shiny. Sendhil & Raksha loved it a lot. I am sure kids would love to taste this halwa just by seeing its color.Overall its a healthy and nice alternative from the carrot halwa/ Gajar halwa. But remember to add the right amount of ingredients mentioned in the recipe. Adding more sugar makes the halwa hard like burfi. Stirring the halwa for long time makes it chewy. This halwa thickens as it cools down. Keep these points in mind and start making it. You can make a perfect beetroot halwa ! Beetroot halwa stays good for a week when refrigerated. You can serve it chilled or reheat for few seconds in a microwave oven or a kadai with little ghee to serve it warm. It tastes really great when served warm with a scoop of ice cream. Now lets see how to make this yummy, easy, colorful , healthy, Indian dessert recipe –Beetroot halwa with step by step photos and a video !


Easy beetroot halwa recipe

Beetroot halwa recipe in a pressure cooker


Beetroot halwa recipe in a pressure cooker How to make beetroot halwa in a pressure cooker just by using milk and sugar !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Grated beetroot - 3 cups
  • Sugar - 3/4 cup ( Reduce 2 tbsp for less sweet)
  • Ghee - 3 tbsp
  • Boiled milk - 1. 5 cups
  • Cashew nuts – 5 nos
  • Cardamom powder - 1 tsp
METHOD

  • Wash 2 big sized beetroot, slice the top and bottom portion and peel its skin using a peeler. Grate it using a big holed grater. If we use small holed grater, beetroot becomes mushy after cooking and resembles jam. So I always prefer big sized holes for grating. Measure it after grating and keep 3 cups ( loosely packed) aside !
    Easy beetroot halwa recipe in pressure cooker
    Easy beetroot halwa recipe in pressure cooker
  • In a pressure cooker base, heat 1.5 tbsp of ghee. Add the grated beetroot and saute till its raw smell goes off completely & beetroot turns pale in color. It takes 7 to 10 minutes.
    Easy beetroot halwa recipe in pressure cooker
  • Now add the boiled milk( at room temperature) and add a small pinch of salt. Addition of salt helps to enhance the sweetness of halwa. Mix well and pressure cook in very low flame for 3-4 whistles. It takes nearly 15 minutes. Open the cooker after the steam is released.
    Easy beetroot halwa recipe in pressure cooker
  • Boil till 3/4th of the excess milk gets absorbed by the halwa.When the halwa starts to become thick, add sugar. Mix well till sugar melts. The mixture will become watery. Keep mixing in medium to high flame till the halwa starts to leaves the sides and bottom of cooker. Stay nearby and keep mixing else halwa may burn in the bottom. This process takes more than 20 minutes in medium flame.
     Easy beetroot halwa recipe in pressure cooker
  • When the halwa becomes thick, glossy and leave the sides of cooker, reduce the flame to low and keep mixing for one minute. Halwa leaves the pan completely and gathers in the center. Switch off the flame and remove the cooker from the stove. It looks moist now. Let the halwa be in cooker for few minutes.In the mean time, roast the cashews.
    Easy beetroot halwa recipe in pressure cooker
  • Heat the remaining 1.5 tbsp. ghee in a kadai and roast the cashew nuts till golden. Add it to the halwa in the cooker. Mix well and transfer the halwa to another bowl. Halwa looks slightly moist and sticky when hot.  As it cools down, it becomes thick and set well. Original taste and sweetness of this halwa can be known only after it becomes warm. If you want more sweetness, heat halwa & sugar in a kadai and Consume after it becomes warm. You can even refrigerate the halwa for an hour to serve chilled ! Beetroot halwa recipe
    • I like to have it warm with a scoop of ice cream! Tastes yummy !!!


Note


  • This halwa stays good for one day without refrigeration.But it stays good for 3-4 days if stored in an air tight box in a refrigerator. Use clean spoon for handling !
  • Reduce the quantity of sugar if the beetroot is too sweet. But do not add more sugar than the mentioned quantity. Halwa may become hard like a burfi after mixing.
  • Mix the halwa till it becomes thick and leaves the sides of pan. It will thicken as it cools down.
  • Adding cardamom powder helps to give a nice flavor. Do not avoid it.
  • If you want to add condensed milk, reduce the quantity of sugar or skip it completely.
  • You can add sugarless khoya at the end, mix well and remove the halwa. It makes the halwa more rich in taste !

Try this easy, yummy beetroot halwa for festivals and occasions. You will love it !
Easy beetroot halwa recipe in pressure cooker
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