Snake Gourd ( Long Padwal) Sabzi

Ingredients
250 grams Snake gourd -  chopped
1/4 Cup Moong dal - soaked 

1 Medium size Onion - chopped

1 Medium size Tomato - chopped

1 Teaspoon Ginger- garlic paste

1 Teaspoon Kacha Masala

2 Tablespoon Coconut - grated
1 Tablespoon Coriander leaves -  chopped
Salt to taste

For the tempering
2 Tablespoon Oil
1/2 teaspoon Mustard seeds
A pinch of Asafoetida
Curry leaves - a small sprig

Method
Scrape the peel off the snake gourd, and chop it into cubes.
Wash the moong dal and soak it in water.
Heat oil in a pan and splutter mustard seeds. Add asafoetida, curry leaves, onions and saute till onions start turning pink.  Add the ginger- garlic paste and fry , then add the tomato, dal, snake gourd and fry well. Add masala, salt, fry well, add little water.  Cover and cook for few minutes till gourd is cooked, sprinkle water if necessary.  Add the coconut, stir fry for a minute. Garnish with chopped coriander leaves.  Serve with rice or roti.

Labels:  Vegetables, Healthy, Main course, Vegan 

Methi Mathris - Savory Indian Crackers

Mathris are salted crisp crackers. Mathri is a popular snack and are perfect anywhere, anytime. Traditionally, mathris are served with spicy pickles or chutneys. This recipe makes roughly 40-45 Mathris.

Ingredients
500 Grams All Purpose flour/Maida
1/2 Cup Semolina/Rawa
2 Tablespoon Kasuri methi – Lightly roasted and crushed with hand
1/4 Cup Oil
1 Tablespoon Butter
3/4 Teaspoon Sesame seeds lightly roasted
3/4 Teaspoon Nigella seeds/ kalonji
1 Teaspoon Black Pepper freshly ground
1 Teaspoon Ajwain seed – lightly roasted
½ cup Water
1 Teaspoon Salt or according to taste
Oil- for deep frying

Method
Heat oil and butter together till hot. Combine all ingredients and hot oil  in a bowl to a crumbling mixture. Knead it to smooth dough adding water as required. Knead well to get smooth and a crack free dough, cover it with damp cloth to prevent it from drying for 10 minutes.

Divide the dough in equal sized big balls, large enough to be rolled out in a circle of 5-6 inch diameter.
Take one big ball and roll it out in a circle of 5 inched diameter and 1/8 inch thick.

Again start folding in to make a single roll.

Cut it horizontally into 2 cm long pieces.

Keep it vertical and press each piece downward with palms.

Roll it further with a rolling pin to get desired thickness of Mathris.

Likewise make all the Mathris. When one lot of Mathris is ready, deep fry them on medium flame until cooked and get light golden brown color. Fry a few Matris at a time. Make sure to place just enough Mathris to cover the oil. Fry the Mathris until both sides are a light golden-brown.

Plate up and enjoy with tea or any chutney like tamarind chutney or spicy pickle.

Enjoy !!!!
I had made this also for a our Europe trip, where the craving for Indian snacks is more and we enjoyed them. 

These are tasty and even more delicious, without any accompaniment.
Notes:
Mathris can be stored for a couple of months in airtight containers.
If the Mathris are cooked on high heat, they will be soft and uncooked from inside.

Some of the Mathris that I made were thick, they took longer to cook, would suggest that you make them thin.  The ones that were thin were crisper and crunchy. Look at the pics.

Labels: Festival Sweets, Healthy, Vegan, Kids delight

Bhajke Pohe Chivda

Chivda is a always pepared in every Maharashtrian household and is had as an evening healthy snack.  This crispy beaten rice flavored with nuts, raisins etc., makes a delicious and healthy snack. 

I generally make this chivda many times in the year, but for festivals its a must do snack and it tastes more delicious than any other time. Each household has a different version and method of preparing this chivda. 

There are many types of it but this is a healthy and non fried version of it. The cooking process requires a bit of planning, so keep all the ingredients ready, this helps and is efficient too. 

Ingredients
250 Grams Bhajke Pohe
½ Cup Oil
2 Teaspoons Mustard seeds
15 Curry Leaves
1 Teaspoon Asafoetida
2 Teaspoons Turmeric powder
½ Cup Roasted Peanuts
½ Cup Dalia (Chutney Chana)
½ Cup Sliced Dried Coconut
¼ Cup Almonds
¼ Cup Cashewnuts
¼ Cup Raisins - Golden or Black
2 Teaspoons Sugar - powdered
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
½ Teaspoon Amchur powder

Method
Heat the oil in a large Kadai, add the mustard seeds when they splutter add the asafoetida, curry leaves and hinge fry till the curry leaves are crisp. Then fry one by one the coconut pieces, roasted peanuts, dal, almonds, cashewnuts and rasins in it. When well fried and brown add the chilly flakes, turmeric, coriander, cumin and amchur powder. Add the bhajke pohe and fry well till hot and crisp and crunchy add salt and stir well. Switch off the flame. When cooled add the sugar. Store in an airtight container. 

Labels: Poha, Festival Sweets, Healthy, Vegan, Kids delight, Chivda 

My Notes 

This Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight container.

Mixed Flour Buttery Chaklis

This crunchy snack is just as good at tea time as it is for a special occasion.Diwali is never complete without these. Traditional chaklis are made with a special chakli making mold.

Ingredients  
1 Cup Rice flour
2 Cups All purpose flour
1/2 Cup Moong dal soaked and cooked
1/4 Cup Ghee/Oil - melted
1 Tablespoon Butter - melted
1 Teaspoon Red Chilli powder
1/2 Teaspoon Cumin seeds - lightly roasted
1/2 Teaspoon Ajwain - lightly roasted
1/2 Teaspoon Sesame seeds - lightly roasted
Salt to taste
Warm water as required
Oil for deep frying
Method

Steam the All purpose flour (maida) for 10mins . Place a white cloth inside the container then add the flour. Cover with a lid. When steamed if will take the shape of the container (see pic above). Let it cool slightly then break into bits and spread it in a plate and leave it to cool completely. Pulse it in a mixer 3 times and the flour will just like it was before steamed. 

Mix the rice, all purpose flour and cooked dal along with the rest of the dry ingredients well. Then add the melted and hot ghee. Pour it, a little at a time into the flour and mix well. When all the ghee is used up, add warm water, a little at a time and keep kneading till it forms a smooth dough.

Taste dough and if necessary season with salt or spices to your taste. Fill some of the dough in a chakli mould and form chaklis.

Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.  These Chaklis are so yum that you keep munching them non-stop.

For Tips on frying Chaklis - see here Bhajni Chaklis
You might also love to make these Chaklis
Butter Chaklis

Labels:Festival Sweets, Healthy, Moong dal, Kids delight

Whole Wheat Pear Muffins

Muffins with pears! This is what my friends said with I told them as they were enjoying it. These are made with ripe pears and whole wheat flour, these muffins are healthy and delicious.  These are prepared for the Blogging Marathon.

Ingredients

2 Eggs
1 Cup Fresh Yogurt
1 Cup plus 2 Tbsp light brown sugar
1/3 Cup Vegetable oil
2 Cups Whole Wheat Flour
1 1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda

1/8 Teaspoon Salt
1 Teaspoon Vanilla essence
2 large Pears -  peeled, cored and diced
1 Teaspoon Cinnamon powder

Method

Preheat the oven to 180 degrees.

Grease the muffin cups with oil or butter.

In a large mixing bowl, whisk together the eggs, yogurt, a cup of the brown sugar, and oil until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients into the bowl with the egg mixture. With a wooden spoon or spatula, gently mix together just until combined. Add the vanilla and diced pears and mix again. Spoon the batter into the prepared muffin cups, dividing it evenly among the cups. 

In a small bowl, mix together the remaining 2 Tbsp brown sugar and the cinnamon.  Sprinkle this mixture on top of the batter in each muffin cup. Bake the muffins about 15 to 20 minutes, or until a toothpick comes out clean. I wish you could smell these muffins in my kitchen right now. 

Cool the muffins in the pan for 5 minutes, then unmould and cool them the rest of the way on a rack. Serve warm or at room temperature.  I got 18 muffins.

These muffins are delicious! The crunchy topping is a perfect and soft. Enjoy these muffins for breakfast with a glass of cold milk or a steaming cup of coffee or anytime you feel like a snack.

Notes:
Use ones that are just starting to go soft and juicy. These will hold their shape during cooking and will dissolve in your mouth.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.


Labels: Cakes, Pears, Healthy, Kids delight, Blogging Marathon.




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