Lal Bhoplyache Bharit /Red Pumpkin Raita#SundayFunday

I enjoying having salad or raita with every meal. My hubby too loves this raita and also the sabzi prepared from this vegetable. Lal Bhopla Bharit is a raita made with steamed red pumpkin, yogurt and is then tempered with flavorful spices, this is prepared in every Maharashtrian home. This raita is a great accompaniment to roti ,pulao and biryani where its sweetness balances the spiciness.

This appetizing raita is a great side dish, if you are fasting and is sure to be loved by those who do not like pumpkin. 
Serve Lal Bhoplyache Bharit with roti for a main course meal or on festival thali.

Here we get different types of pumpkin-

Lauki - in Hindi or Bottle Gourd in English and Dudhi in Marathi.

Red Pumpkin or Yellow Pumpkin or Squash or Kabocha Squash as some call it, here we call it in Marathi as Lal Bhopla and Kaddu in Hindi. I like buying the ripe one which turns red and is also sweet in taste, so we call it Red Pumpkin/Lal Bhopla.

Then we have Ash Gourd/ Winter Melon/ White Pumpkin which is call Kohllaa in Marathi and in Hindi Petha Kaddu from which the famous Agra Petha is made from.

Ingredients 
250 Grams Lal Bhopla/Red Pumpkin- chop into cubes
1 Cup Thick Yogurt - beaten
2 Green Chillies – finely chopped
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A Spring Curry leaves
1 Teaspoon Desi Ghee
1/2 Teaspoon Sugar
Salt to Taste

Method

Boil the pumpkin with a tablespoon of water or pressure cook for a whistle. Let the pumpkin cool then mash it with a spoon.

Add yogurt, salt, sugar, chillies and mix well. In a laddle, heat ghee, add the mustard seeds when they splutter, add the curry leaves and asafoetida. Pour the seasoning to the bharit/raita.

Give it a mix and serve with chilled.  
Labels: Red Pumpkin, Raita, Salads, Main course, Healthy,  Vegetarian, Yogurt, Sunday Funday 

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event
Rebekah Rose Hills of http://rebekahrose.blogspot.com/the theme is "Squash It To Me".

• Autumn Harvest Fall Soup by Our Good Life
• Beef and Butternut Squash Chili by Making Miracles
• Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
• Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
• Curried Squash Soup by Palatable Pastime
• Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
• Roasted Bruschetta Pattypan Squash by Food Lust People Love
• Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
• Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking

Falafel Layered Salad & A Bhatura Sandwich -A Combo Post#Improv

This an exotic meatless , a complete and delicious meal which is healthy too. Have vegetarian guests then make this super meal which will make them ask for more for sure. Falafel is a Middle Eastern starter but,  is also a favorite street food here in Mumbai.

For the Falafel

Ingredients
1 Cups Dried Chickpeas 
½ Cup Chopped  Coriander Leaves
1 Tablespoon  Chopped Parsley
3 Cloves Garlic - minced
1  Medium Onion - finely chopped
Salt & Black pepper powder to taste
¼ Teaspoon Cayenne pepper
½ Teaspoon  Chopped Green Chilly 
½ Teaspoon Cumin powder
½ Tablespoon Coriander powder
2 Tablespoons Fresh Breadcrumbs
A Pinch Baking soda
Oil for deep frying

Method 
Wash and soak the chickpeas in water and let soak for at least 6 hours. 
 Drain the water and wash them once again.

Transfer the chickpeas to a food processor and chop until you get a fine crumbly texture. Add the coriander, parsley, garlic cloves, onion and green chili and pulse the food processor till well mixed.  Add in salt, peppers, coriander and cumin powder,  breadcrumbs and mix well. Take this out into a big bowl and mix it with you hand well. Keep aside
In the meantime heat the oil for deep frying and set the heat to medium.

Now add in the baking soda to the chickpea mixture and mix it well.  Shape into round balls or ovals using two spoons or a falafel maker.  I made oval and round shape Falafels.
Fry the falafels in it until browned and crispy from outside. Take out on a kitchen paper to drain the excess oil.

For The Tahini Yogurt Sauce
Ingredients
1/2 Cup Fresh Yogurt - beaten
2 Tablespoons  Tahini paste - Homemade
Salt & Black pepper to taste
Chopped Parsely  for  garnishing

1/2 Teaspoon Lemon juice

Method

Mix all the ingredients and make a paste. Your dip/sauce is ready! Chill it in the refrigerator till we get all other ingredients ready.

For the Salad

1 Small Onion - finely chopped 
½ Cup  Finley Shredded Purple Cabbage
½ Cup  Finely Shredded Lettuce Leaves
½ Cup   Grated Carrots
1 Medium Tomato - de seeded & cut into strips
Salt to taste
A drizzle of Lemon Juice
 Method 
For Assembling / Serving  Into Glass Verrines 

Layer the vegetables on top of each other in a clear glass. Season with salt and  black pepper powder. Just a drizzle of lemon juice. Pour a tablespoon of Tahini  Yogurt Sauce on top. 

In a wooden skewer pierce two oval falafels and place it on the glass. 

Serve the cold salad with crispy warm falafels.

For the Yeasted Bhatura Sandwich

Slice the Yeasted Bhatura (but not till the end). Fill it with the salad. Season with salt and  black pepper powder. Just a drizzle of lemon juice.  Add two or three round falafels. Pour a tablespoon of Tahini  Yogurt Sauce on top.

Enjoy!!  These Falafels are a great sensation to the taste buds!!!

You can even serve these with toothpicks and at the side Tahini  Yogurt Sauce as a starter.

Labels : Yeasted, Bhatura, Sandwiches, Falafel, Middle Eastern, Chickpeas, Street food, Starters, Chutneys & Dips, Yogurt, Healthy, Improv Cooking Challenge, Vegan

Lemon and Lettuce

Improv Cooking Challenge

• • Greek Meatball Salad by Cookaholic Wife
  • Strawberry Cucumber Salad by Pandemonium Noshery
  • Grilled Lemon Herb Mediterranean Chicken Salad by Making Miracles
  • Falafel Layered Salad & A Bhatura Sandwich - A Combo by Sneha's Recipe
  • Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette by A Day in the Life on the Farm
  • Wilted Spinach Salad with Bacon and Avocado by Palatable Pastime
  • Bitter Greens Salad with Lemon Vinaigrette by Culinary Adventures with Camilla

Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

Maple Yogurt#FoodieExtravaganza

Maple Yogurt is so easy and delicious!  When we buy  the sweetened commercial yogurt it has so of much sugar and also preservatives.  Add maple syrup  in your yogurt and you have   delicious homemade preservative free version! After making this yogurt, trust me, , you will never want to buy commercial yogurt again! 

I  have added orange zest just for garnishing.  

Ingredients 

1 Cup Full Fat Milk
1 Tablespoon Plain Yogurt
1 Tablespoon Heaped Maple syrup
½ Teaspoon Orange Zest - optional
Method

Heat the milk in a small saucepan over medium heat until your little finger feels warm (see my notes).  Switch off the flame and let cool a little. Whisk in the yogurt and maple syrup, till combined thoroughly.

Pour this  into serving bowls and keep it to set at room temperature in a warm place. 

When it sets, add the orange zest and keep it to chill in the refrigerator. 

Enjoy chilled  thick maple yogurt with your  meal or as breakfast dish or  in a sandwich.  Super delicious, my hubby loved it. 

My Notes

I pour  the milk  in a microwave safe bowl and microwave on high for a minute. Then whisk in yogurt and maple syrup well.  Keep it in the microwave to set. 

Any remaining maple yogurt can be kept refrigerated up to 2 -  3 days, just add a tablespoon of fresh milk on top (do not stir it) and it will stay fresh and sweet, for week even.

Labels: Maple Syrup, Yogurt, Homemade, Full Cream, Milk, Foodie Extravaganza Party, Delicious, Preservatives free, Yogurt

This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza  and our host is Juli Meyers. 
Maple Pecan Caramel Corn Palatable Pastime
Pecan Streusel Maple Coffee Cake Food Lust People Love
Oatmeal Maple Bread Karen's Kitchen Stories
Maple Brined Pork Chops Making Miracles
Maple Yogurt Sneha's Recipe
Maple Coconut Cookies A Day in the Life on the Farm
Mapled Pink Banana Pumpkin Pie Culinary Adventures with Camilla
Canadian Maple Beaver Tails Pandemonium Noshery

Vegan Homemade Cashew Yogurt

How to make unsweetened yogurt (curd/dahi) with cashewnuts.

Ingredients
1 Cup Cashewnuts
12 Chilly Crowns
Warm Water as required
Method

Soak the cashewnuts in warm water overnight. 

Wash the chillies and pat them dry completely before separating the crowns.

 Do not wash the crowns again after separating them from the chillies. 

Next morning drain, rinse the cashewnuts in fresh water. Then blend with a cup of plain warm water till very smooth. 

Take half of  this thick cashew milk in a bowl and topped with the crowns of fresh chilly crowns. Do do worry this will not make the yogurt spicy.  The remaining cashew milk, store it in a airtight container in the refrigerator (just before you want to set yogurt, microwave it for 10 to 15 seconds, the cashew milk should be just luke warm).

By evening the curds will be perfectly set .. cashew yogurt is ready. This batch which is the starter culture will have a very faint aroma of chillies that will not affect the taste. 

Remove / discard the crowns from this and add in the remaining cashew milk and mix it well. Pour this into two bowls and leave it to set.

The second batch made with this culture will not have any chilly aroma. It tasted exactly like the one made of dairy milk! You would not have made out the difference, believe me! Only it's too heavy to finish a full small bowl. 

Reserve 2 tablespoons in the refrigerator before serving so that you have a starter every time you want to set vegan yogurt. 

Labels : Vegan, Homemade, Cashewnuts, Yogurt, Gluten free, Delicious, Chilly Crowns

Shahjahani Murgh Handi

This is a very tasty and rich dish. This is called Handi because it is cooked in a Mud pot/vessel. Cooking in a mud vessel give a nutty and delicious aroma to gravy. This is an Awadhi cuisine which is rich and creamy wherein the chicken is cooked in a rich masala made with fried onions and spices.
  
This is a different recipe from the normal Awadhi cuisine,  a twist  to the traditional one, by adding mayonnaise and cheese.  Do try this, its finger licking.

Ingredients

500 Grams Boneless Chicken -  cut into medium cubes
1/2 Cup Yogurt - beaten
4 Tablespoons Mayonnaise With Egg-Homemade
1/4 Cup Cheddar Cheese
2 Tablespoons  Desiccated coconut
1 Tablespoon  Khus -Khus / Poppy seeeds
1 Tablespoon Ginger - Garlic paste
3 Large Tomatoes - finely chopped
5 Kashmiri Red Chillies - soaked in warm water
1 Teaspoon Sugar
1 Teaspoon Salt 
½ Teaspoon Black Pepper powder
1 Teaspoon Roasted Cumin Powder
1 Teaspoon Garam Masala powder
½ Teaspoon Turmeric powder
4 Tablespoons Fried Browned Onions / Birista 
4 Tablespoons Oil
3 Tablespoons Fresh Cream - reserve a tablespoon for garnishing
For Garnishing
1 Tablespoon  Fresh Coriander - finely chopped
1 Tablespoon  Mint leaves - chopped

Method

In a small mixer jar grind the soaked red chilies, poppy seeds and desiccated coconut  to a fine paste. 

In a bowl add chicken, ground paste rest of the ingredients mix well till chicken is well coated with spices.  Then keep it for marinating for at least an hour or two.

After 2 hours heat oil in mud vessel add this marinated chicken, cover and cook on very low flame. Stirring in between after every 3 minutes so that it does not get  burnt at the bottom.  Cook till the chicken is done and oil surfaces. Garnish  with fresh cream, chopped mint and coriander leaves.
Serve hot  with rotis or naan.  

Enjoy  this yummy, juicy chicken pieces in a rich and creamy gravy!!!
Labels : Chicken, Awadhi Cuisine, Mayonnaise, Yogurt, Tomato, Birista, Handi