Indori - Maharashtrian Poha

 

Ingredients:

* Thick Poha - 1 cup

* Chopped Onion - 1/4 cup

* Chopped green chilli - 1 tblspn or more             depends on your spiciness

* Turmeric powder - 1/4 tspn 

* Salt - to taste 

For seasoning:

* Oil - 2 tspn or more if you want

* Mustard - 1/4 tspn

* Jeera - 1/2 tspn

* Fennel seeds - 1/4 tspn ( for Indore poha recipe)

* Channa dal - 1/2 tspn

* Urad dal - 1/2 tspn

* Dry red chilli - 1no 

* Asafoetida powder - 2 pinches

* Chopped ginger - 1/2 tspn

* Curry leaves - few nos

For garnishing:

* Fried peanuts - 2 tblspn

* Omapodi or Sev - as required

* Chopped coriander leaves - as required

* Chopped onion - as required

* Grated coconut - as required

* Lemon juice - few drops as required 

Method:

* Wash the poha 2 to 3 times and soak in water for 3 to 5 mins then drain completely and keep aside.

* Heat oil in a kadai, add mustard after it pops out add jeera, fennel seeds followed by channa dal, urad dal and curry leaves

* Saute it for few minutes until the dal turns golden brown. Now add asafoetida powder,chopped green chillies,ginger and onion 

* Saute the mixture until the onion turns pale pink, then add turmeric powder,after a minute add drained poha ,salt and mix well

* Switch off the stove after few minutes and serve the tasty poha after garnishing with fried peanuts, Sev, onion, grated coconut and coriander leaves.

Pasumanjal oorukai / Raw turmeric pickle

 

Pasumanjal oorukai / Raw Turmeric pickle

Ingredients:

* Peeled and chopped raw turmeric -  4 tblspn

* Chopped garlic - 3/4 tblspn

* Chopped ginger - 1/2 tblspn

* Chopped green chilli - 1 tblspn 

* Chilli powder - 1tblspn or less depends on the spiciness needed

* Gingelly oil - 5 tblspn

* Mustard seeds - 1/2 tspn

* Asafoetida powder - 1/2 tspn

* Lemon juice - 1 1/4 tblspn

* Salt - to taste 

Dry roast and grind:

* Mustard seeds - 1/2 tblspn

* Methi seeds - 1/2 tblspn

Method:

* Heat a thick kadai and dry roast methi and mustard seeds. Remove it cool and then powdered it 

* Heat 5tspn of oil in a kadai, after its heats up add 1/2 tspn mustard seeds and asafoetida powder.

* After it pops out add chopped garlic,ginger and green chilli. Saute it for 2 mins then add chopped turmeric.

* Keep in low flame till the moisture in the turmeric goes and it shrinks. Now add methi and mustard seeds powder.

* Followed by chilli powder and salt and mix well

* Saute for few minutes then add lemon juice and switch off the stove.

* After it cools down store it in a air tight container.

* Serve the tasty and healthy raw turmeric pickle after 2 days .

Kolam

 

Kolam

 

Kolam

 Dots 5 to 3 Idukki pulli

Kolam

 

Kolam

 

Kolam

 

Kolam

 

Kolam

 

Kolam

 

Kolam

       

Choco chips Cookies 🥠

Hi all,

This is my first video on Ananya's kitchen, watch and try at your home the tasty Choco chips Cookies. 

Palak Cheese Sandwich

Ingredients:

• Bread slices - 10 nos
• Onion - 1 big
• Tomato - 1 medium
• Palak chopped - 1 cup
• Ginger garlic paste - 3/4 tspn
• Turmeric powder - a pinch
• Chilli powder - 2 pinch
• Sabji masala powder - 1/4 to 1/2 tspn
• Coriander chopped - 1 tspn
• Cheese grated - as required
• Salt - to taste
• Oil - 1 1/2 tspn
• Olive oil or butter - to toast the bread

Method:

• Heat oil in a pan add chopped onion , ginger garlic paste after onion turns light brown colour add chopped tomato, little bit salt and saute till tomato becomes smashed
• After that add turmeric, chilli , sabji masala powder ( i used pathanjali sabji masala powder) corainder and chopped palak leaves
• Saute until the palak leaves cooks well add salt and mix well
• Swtich off the stove and cool the mixture
• Heat dosa tawa, take a bread slice apply olive oil or butter, spread the palak masala to non coated side of the bread and springle some grated  cheese ( i used mozzaralla cheese ) over the masala cover with another bread slice and close by slightly pressing with two palms
• Toast the bread slice on both side till it turns golden brown 
• Serve the tasty palak cheese sandwich along with tomato ketchup.

Kuthiraivali ( Barnyard Millet ) Pongal

Ingredients:

• Kuthiraivali rice or barnyard millet - 1 cup
• Moong dal - 1/4 cup
• Ginger chopped or paste - 1/2 tspn
• Jeera - 1 tspn
• Pepper powder - 1 tspn or more
• Curry leaves - few nos
• Broken cashew - as required
• Salt - to taste
• Ghee - 1/2 tblspn
• Oil - 11/2 tblspn

Method:

• Wash rice and dal
• In a pressure cooker take 5 cups of water, rice, dal, 1/2 tblspn oil, salt and cook for 6 to 7 whistle. Heat ramaining oil and ghee in a kadai, add jeera, cashew , after it turns light brown colour add curry leaves, pepper , asafoetida powder and switch off the stove
• Open the cooker lid after pressure subsides and pour the tempering and mix well
• Keep hot water ready incase if require means we can add to the pongal because millets have the property to absorb water.
• Serve hot the tasty and healthy kuthiraivali pongal along with raw onion, tomato chutney or coconut chutney

Onion Samosa

Ingredients:

For outer covering:

• Maida flour - 1 cup and 2 tspn
• Wheat flour - 1 cup
• Oil - 1 tblspn +deep fry
• Salt - to taste

For Stuffing:

• Onion - 3 nos ( medium size chopped )
• Poha or aval ( thin variety ) - same quantity as onion
• Green chilli - 1 no (finely chopped)
• Chilli powder - 1/2 to 1 tspn
• Cumin or jeera powder - 1/4 tspn
• Chopped coriander - 1 tblspn
• Chaat masala - 1/2 to 1 tspn
• Salt - to taste

Method I

• In a bowl take ingredients given under for outer covering and add water little by little to make soft chappathi dough
• Cover it with a clean kitchen cloth and keep it aside for 15 to 30 minutes
• In another bowl take ingredients given under for stuffing mix it well with your hand ( no need to add water the onion will ooze out water within 5 to 10 minutes after combining with salt so poha will become soft) and keep it aside for 20 to 30 minutes

• Heat oil in a kadai for deep frying , keep in low flame
• Take 2 to 3 tspn of maida add water little by little and make thick paste
• Take out small amount of dough and roll out in to thin chappathi, slightly cook hot tawa for just 10 sec both side and take it out
• cut vertically in to two halves, in straight part apply maida paste bring one side of curve part in centre and stick,  take another side and paste that one over the previous one ( you will get cone shape )
• Now fill the soaked onion mixture seal the mouth with maida paste and deep fry it in oil till it turns golden brown on both sides

Method II

• Heat 3 tspn of oil in a kadai add onion , salt and saute for 3 to 4 minutes ( dont keep till onion turns brown keep until it become soft )
• now add chilli, jeera powder, chopped coriander, chaat masala mix well and keep in low flame for 2 minutes and switch off the stove
• Add immediately the poha and stir and close the lid 
• In the heat the poha combine with the onion mixture and becomes soft
• after that make samosa as given above

Baby Corn Manchurian (Dry)

Ingredients:

• Baby corn - 12 nos
• Red, green,  yellow capsicium - 1/4 cup ( all together )
• Onion - 1 ( medium size chopped )
• Spring onion green part - as required 
• Corn flour - 1 tspn
• Water -  3 tblspn
• Red chilli sauce - 1 tspn
• Green chilli sauce - 1/2 to 1 tspn
• Chopped garlic - 3/4 tspn
• Ginger paste - 1/4 tspn
• Pepper powder - 1/2 to 1 tspn
• Salt - to taste
• Olive oil or refined oil - 1 1/2 tblspn

For batter:

• Maida - 2 1/2 tblspn
• Corn flour - 2 tblspn
• Soya sauce - 1/2 to 1 tspn
• Pepper powder - 1/2 tspn
• Salt - to taste
• Oil - for deep fry

Method:

• Take ingredients given for batter except oil in a bowl
• mix them well and bring to batter consistency by adding water and keep aside
• wash and drain the baby corn, cut in to 1 inch size pieces
• Add the chopped baby corn to the batter and mix well

• Heat oil in a kadai for deep fry, drop 5 to 6 pieces at a time and deep fry it till it turns golden brown on both sides

• Take it out and keep aside. Repeat the process for the remaining baby corn
• Heat oil in a kadai add chopped garlic, ginger paste ,onion and saute till onion turns pale pink colour
• Then add capsicum, fried baby corn saute for a minute, now add red chilli, green chilli sauce mix well
• Take a bowl add 3 tblspn water,1 tblspn corn flour, soya sauce, salt and mix well
• add this to the kadai and mix well. Keep in low flame 1 to 2  minutes ,check for salt and add pepper powder as required
• Keep in high flame for a minute with constant stirring and switch off the stove
• Garnish with chopped spring onion and serve hot the tasty baby corn manchurian

Vada Pav

 Vada Pav is a famous Maharashtrian street food

Ingredients:

• Pav bread - 6 nos
• Oil - for deep fry

For Dry garlic chutney:

• Garlic chopped roughly - 1/4 cup
• Chopped dried coconut - 1/4 cup
• Chilli powder - 2 tspn ( as required )
• Oil - 2tspn
• Salt - to taste

For aloo stuffing:

• Boiled Potato - 3 nos ( medium size)
• Green chilli paste - 2 to 3 tspn
• Garlic paste - 2 tspn
• Turmeric powder - a pinch
• Asafoetida powder - a pinch
• chopped coriander - 1 tblspn
• Lemon juice - few drops (optiomal)
• Oil - 2 tspn
• Salt - to taste

For batter:

• Besan flour - 1/2 cup
• Chilli powder - 1/4 tspn
• Turmeric powder - a pinch
• Asafoetida powder - a pinch
• Cooking soda - a pinch ( optional )
• Water - as required
• Salt - to taste

For green chilli fry:

• Green chilli - 5 nos
• Oil - 2 to 3 tspn
• Salt - to taste

Method:

For dry garlic chutney:

• Heat oil in a pan add chopped garlic and saute for few minutes until it start turns to light brown
• Switch off the stove and add chopped dried coconut and saute till heat it there
• In a mixie add sauted garlic, coconut, chilli powder and salt and grind it to coarse paste
• No need to add water. Transfer it to a bowl and keep aside.

For Aloo stuffing:

For outer covering ( batter ):

• In a bowl take besan flour, chilli powder, turmeric powder, asafoetida powder and salt then add water, mix well to form a batter ( idli or bajji batter consistency)
• To this add a pinch of cooking soda at the time of using .

For aloo masala:

• In a bowl take boiled potato without skin and smash it
• Heat oil in a pan add asafoetida powder, then turmeric powder,green chilli and garlic paste
• Saute for few seconds then add smashed potato ,salt and  mix well
• Switch off the stove and add chopped coriander. divide the masala in to 6 balls and keep it aside

For making vada

• Heat oil in a kadai, take one aloo masala ball dip it in batter and deep fry it in oil
• Take it out after it turns golden brown on both sides
• Repeat the process for remaining balls
• 
  

For Green chilli fry:

• Slit the green chilli upto 3/4 th part and keep it aside
• Heat oil in a pan add the green chilli and saute till it shrinks
• Switch off the stove add salt mix well and keep it aside

Assembling vada pav

• Take a pav and slit in centre ( dont cut it fully upto 3/4th part )
• Apply dry garlic chutney in bottom the place the aloo vada in centre and close the upper part
• It wont close fully. Serve this tasty vada pav along with fried green chilli .

Vendhaya Dosai / Methi Dosai

Ingredients:

• Idli rice - 4 cups
• Urad dal - 1/4 cup
• Methi seeds - 1 tblspn
• Salt - to taste

Method:

• In a wide bowl add idli rice, urad dal, methi seeds and wash thoroughly
• Then add water 2 ich above its surface and soak for 3 to 4 hrs
• Then grind it in a grinder nicely and transfer it to a big vessel
• Add salt mix well and ferment overnight
• Next day heat tawa , take a laddle of batter and make dosa apply oil on both sides
• Vendhaya dosai texture is soft , fluffy and taste awesome..

Dum Ka Tamatar - by Chef Malkudi Kavitha

Dum ka Tamatar a Nizami's dish by Chef Malkudi Kavitha at my home for a cookery show in Puthu Yugam Tv.


https://youtu.be/VDWK4KZoMFE