Dry Lasun Chutney - How to make Dry Lasun / Garlic Chutney

Ingredients
1 Cup coconut powder - packet one
2 Tablespoons Chilly powder

6 Large Garlic flakes

1 Teaspoon Sesame seeds - lightly roasted
Salt to taste

Method:

Grind together all ingredients to a coarse powder. This is dry powder, so do not add water. 

Taste to adjust the pungency.  This can be stored in airtight containers for about a month.

Labels: Chutneys & Dips

Green Chutney - How to make Green Chutney for Vada Pav

Ingredients
1/2 Cup Coriander leaves
Few Mint leaves
3 Green chilies
1 Small piece Ginger (optional)
A pinch Sandhav Namak
Salt to taste
1 Teaspoon Lime juice
2 Tablespoon Fried Crumbs of the Vada batter

Method:

Grind all to a smooth paste. Do not make too watery.

Labels : Chutneys & Dips, Green Chutney, Vegetarian, No Onion No Garlic, Gluten free, Vegan

Simple Yummy Chocolate Cake - Eggless and low fat

This cake I made for my daughter's friend. It was his birthday and she wanted to give him a surprise. But as usual she tells me late at night that she wanted me to bake a cake. She was leaving the house next day in the morning at 10am. So I baked this cake early in the morning, but forgot to take pics. A little batter I put in a rectangle tin for us to taste. So you can see only the slices. This cake is very easy to make. If you keep all the ingredients ready and preheat the oven the cake is ready in total 45 minutes. The result is light, somewhat like a cake brownie.

My daughter said that they all loved this cake and finished it in a jiffy. She too did not get a chance to click a photograph.

Ingredients

3/4 Cup Cocoa powder
1. 3/4 Cup All-purpose flour
1 Cup Sugar
1 Teaspoon Baking soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Cup  Butter -melted and cooled

1 Cup Buttermilk - low fat
2 Teaspoons Vanilla essence

Method

Preheat the oven to 170 degrees. Oil a 9-inch, round cake pan and line it with parchment paper. Flour the pan, tap out the excess flour.

Stir together the cocoa, flour, sugar, baking soda, salt, cinnamon, and sift it. Keep aside.
Whisk together the buttermilk, butter, and vanilla. Stir into the dry ingredients until all is moistened and mixed well.

Pour into the prepared cake pan, spreading the thick batter out to the edge. Tap the pan on your counter to even it out.


Bake for about 30 minutes, until the cake has risen and a toothpick inserted comes out clean. Cool for 5 to 10 minutes before unmolding.

Labels : Eggless, Cakes, Healthy, Bake a thon

For more cake recipes: See the recipe index.

Bake-a-thon 2014

An InLinkz Link-up

Kadve Vaal Chilly Fry

This a very tasty chilli fry, you will not find the bitterness of the vaal at all. In this dish I used bottle masala which is readily available in supermarkets or cold storage outlets. H is not very fond of Vaal.  When I served him this dish he loved the taste of it.

Ingredients
1 Cup Kadve Vaal -sprouted and cleaned
1 Medium Potato - sliced in quaters
3 Medium Onions - sliced
2 Green chillies - sliced
1 Small Tomato - sliced
1/2 + 1/2 Teaspoon Bottle Masala
1 Tablespoon Coriander - finely chopped
2 Tablespoons Oil
Salt to taste.

Method

To sprout the vaal soak the beans for 4 hours. Then put the beans in a cotton cloth and keep it in a dark place to sprout. After a day the bean will sprout. Place these beans in warm water for an hour and the skin will loosen . Peel the skins and keep the vaal aside (see pic).

Boil the vaal and potatoes with a pinch of salt, 1/2 cup water and 1/2 teaspoon bottle masala till the vaal is cooked. Dry all the water.

In a pan heat oil add the onions and fry till translucent add the green chillies and tomato, and fry or a minute add the boiled vaal and potato, 1/2 bottle masala and salt to taste fry well for 5 minutes on slow fire. stirring lightly. When done add chopped coriander and serve hot with rotis, bhakris or as a side dish with rice and dal.
Give this a try and you will definitely love it.

Sending this to the MLL event, to Lisa's MLL page and Susan's blog.


Labels: Vegetables, MLLA event

Tawa Pulao - Mumbai Street Food

This is the day 2 recipe that I have choosen from  here  for the Blogging Marathon.

Tawa pulao is a famous street food of Mumbai. A city which is always bustling with activity. People here have no time to look at eachother. Each one is running the rat race and moving with ticking of the clock. The fast life that they lead, people have less time to prepare meals, and you will find the street stalls busy with activity preparing meals for them.

This delicious rice is served in all street stalls in Mumbai. Tawa pulao as the name suggests is made on a tawa or large iron griddle. Pav bhaji masala is used for making this pulao and also uses veggies similar to that of pav bhaji. Tawa pulao tastes delicious when eaten fresh and hot. This can be served with raita or plain curd. ‘Tawa’ means griddle and ‘Pulao’ means "rice’. So basically tawa pulao is a rice preparation particularly made on a flat griddle on high heat (since I do not have a large tawa , made it in a large kadai). I like tawa pulao because it is a meal in itself as there are veggies too in it. In Mumbai you will get Tawa Pulao any time of the day. This Pulao is prepared in the same tawa in which pav bhaji is made and hence pav bhaji masala is main in ingredient, it contains a variety of spices. This pulao is usually served with raita on the streets of Amchi Mumbai.

Ingredients
2 Cups  Basmati rice – cooked
1 Onion –  chopped finely
1 Tomatoe –  chopped
1  Large Carrot –  diced into small pieces
1/4 Cup Green peas
1  Capsicum –  diced
2 Teaspoon Ginger - Garlic paste
A pinch Garam masala powder
2 Teaspoons Pav Bhaji masala powder
1 Teaspoon Red Chili powder
1 Tablespoon Coriander leaves - chopped

1 Green chilly - chopped
Salt - to taste

1 Tablespoon Butter
1/4 Cup Oil 

1 Teaspoon Cumin seeds

1 Tablespoon Lemon juice

Method:

Cook the rice and keep aside to cool.

Parboil all the vegetables except the capsicum and keep aside.

Heat butter+oil in a kadai, add cumin seeds allow it to crackle. Then add ginger-garlic paste and onion. Fry till slightly browned, then add tomato and saute till mushy, oil starts leaving the sides.Then add capsicum and saute for a minute  only. Add red chilli powder , garam masala powder and pav bhaji masala powder, salt to taste and saute till well blended. Then add the boiled veggies. Add  sprinkle little water (just for the spices to combine).  Add cooked rice and mix well. Cook in high heat for 2mins then switch it off. 

Squeeze lemon juice and add chopped coriander leaves. Serve hot, onion raita and with fried Appalam.

For the Boondi Raita:

1 Cup Thick Fresh Curds
1/2 Cup Masala Boondi
A pinch of Salt
A pinch of Chilly powder
A pinch Roasted Cumin powder

Method

Beat the curds well mix the boondi in the curds, add salt to taste and Serve with a sprinkle of chilli and cumin powder.

This was delicious.  

My Notes:
You can also prepare this with the previous day rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Labels: Blogging Marathon, Rice, Street food, Vegetarian, Raita, Boondi, Carrot, Green Peas, Capsicum, Mumbai