Muthia curry

Ingredients:

Leftover muthias- 200gm (to check the muthia recipe pls click this link 

Lauki Muthia (Steamed Bottle gourd dumplings)

)
Tomato - 2nos
ginger- 1" long
green chilli- 2-3 nos
Cumin seeds- 1tsp
Turmeric powder / haldi- 1/2 tsp
hing/Asafoetida-  a pinch
Red chilli powder-  2tsp
Garam masala- 1tsp
Cumin-coriander powder- 2tsp
Beaten curd-1 cup
salt to taste
Oil- 1tblsp

Method:

Blend tomato, ginger, green chilli together to make a paste.
Add oil in a pan. Splutter cumin seeds. Add hing, turmeric powder, cumin coriander powder & red chilli powder. Saute for a sec. Add the tomato paste & mix well. Add garam masala powder & salt. Stir till masala is done. Add the curd & stir continuously till it starts boiling. stir for 2-3 mins. Then add the prepared muthias & mix well. Garnish with chopped coriander leaves.
Serve hot as a side dish with rice & dal or with chapati.

Lauki Muthia (Steamed Bottle gourd dumplings)

Ingredients and method to make the Muthia

2 cups grated lauki/ dhoodhi
1 cup wheat flour
3/4 cup gram flour (besan)
3/4 cup semolina/sooji/rawa
1/2 cup chopped coriander leaves
1/2 tsp cumin- coriander powder
1 tsp cumin seeds
1/2 tsp crushed ginger
1tsp chopped green chilli
1tsp turmeric powder
1/2 tsp chili powder
1 tbsp oil
1 tsp baking soda
sugar 1tsp
1 tsp crushed methi/ fenugreek seeds (optional)
salt to taste

For tempering
1 1/2 tsp oil
hing/ Asafoetida a pinch
1 tsp mustard- cumin seeds
1 tsp sesame seeds
handful curry leaves
broken red chilies
a pinch amchoor powder or juice of 1 lemon
coriander leaves for garnishing

Method:

Take a large bowl. Put grated lauki in to it. Then add wheat flour, rawa and the gram flour & add all the above ingredients which are given to make muthia. Knead them well to make a soft dough. keep aside for 10-15 mins.
Now apply oil in your hands as the dough is very sticky.
Make small lime sized balls and Take 1 ball, make a big firm round ball, place it in your palm & holding it firmly between all your fingers press to a vertical shaped muthia. 
Boil 2-3 cups of water in a steamer. Put the muthias in the steamer &  steam for about 15 to 20 minutes. Insert a knife to check if it is done or not. If the knife comes out clean then muthias are done.

 Cool slightly, then cut them into little bite sized pieces and keep aside. 

Heat oil in a small pan and put in hing, broken  red chilli, cumin- mustard seeds and sesame seeds and when it splutters , add amchoor powder & then add all the steamed muthias. saute for 2-3 min. Now switch off the flame. Garnish some chopped coriander leaves. your muthias are now ready to serve. Njoy hot hot muthias with chutney or ketchup for morning breakfast or evening snacks. 

ChAtPaTTa Bhel

Bhel is a typical mumbai street food. This is one of our fav snacks . The addition of cilantro, onion & chutneys makes me salivate like anythng & the raw mango enhances the flavor.. yuMMmmmmMm ...
There are two types of bhel one is wet & another is dry bhel. In odisha people prefer dry bhel means without any chutney & raw mango & we like to put raw mustard oil while we mix our bhel. 
Enjoy with a hot cup of  tea while the rain entertains you with her beautiful tap dance.

Ingredients

2-3 cups puffed rice 
1/4 cup roasted peanuts
1/2 cup Sev
8-10 Papadi crushed
1 tblsp raw mango- finely chopped
1/2 cup chopped onions
1/4 cup chopped tomatoes
1/2 cup boiled potatoes, chopped 
2tblsp boiled whole moongs  for healthier option
2 tbsp tamarind chutney (u can add according to your taste)
1 tsp chat masala
1 tsp black salt 
1/2 tbsp lemon juice
salt to taste
chopped coriander- 2tblsp
frsh fruits 1/2 cup -chopped apple , pomegranate & grapes (this is optional...I like to put this in my Bhel as it tastes little sweet & it is a healthier option & those kids who doesn't like fruits they will eat happily)

Method
Take a large bowl. Combine all the ingredients and  toss together with the help of large spoon or Silicone Spatula till all the ingredients are well mixed.
Now take the serving plates. Divide bhel mix into equal portions and serve immediately.Once it is mixed it needs to be eaten right away..

Tuttti Frutti Cake

 

Yesterday Sep 04-2013 my little one completed 6 months.....OMG time is flying too fast...Seems like yesterday when she came to our world. Luv U my baby . To celebrate this I decided to make the TUTTI FRUTTI cake...Made this for 1st time & it came out really tasty...This cake is my favorite  and I am super excited about bringing this recipe in my blog!! So here we go 

Ingredients:

1 ½ cup All purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1tsp cinnamon powder

Pinch of nutmeg powder

1 stick of unsalted butter (room tempr.)

1 cup white sugar

2 large eggs

1 ½  tsp pineapple essence

½ cup milk

1 tsp orange zest 

2 tblsp finely chopped cherries

1/2 cup tutti frutti

2 tblsp broken cashews

Method:

Preheat the oven to 350 degrees F. Place the rack in the middle of the oven. Grease a cake Pan or line with paper liners and set aside.

Take bowl. Sieve flour, baking soda and baking powder, Baking soda and keep aside.. 

Whisk butter with sugar till light & fluffy. Add in beaten eggs and essence and give a quick whisk. 

 Fold in flour and baking powder, soda & orange zest, cinnamon powder, nutmeg powder. Add Milk & mix well. Do not over beat, just mix till well combined in low speed.

Add chopped cherries, tutti frutti,  broken cashews & reserve some for sprinkling on top. Do not beat it but just fold until combined and pour the batter into prepared cake pan. Sprinkle the remaining cherries, tutti-frutti & cashews on the top.

 Bake for 30-35 mins until the cake  turns to  light golden brown and a toothpick or thin knife inserted into the center of a cake comes out clean & cake becomes golden & springy to touch. let it cool for 5-10 min.

Remove cake from pan , Cut as per your desired shapes and enjoy the slices.

Black Channa masala

Ingredients:
Black Channa- 1 cup (soaked in water for 7-8 hrs)
1 large onion chopped
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1tblsp Goner garlic paste
2 green chillies finely chopped
2 teaspoons garam masala
1 teaspoon cumin- coriander powder
1tsp red chilli powder
Salt as per taste
1/2 teaspoon turmeric
Pinch amchur/ dry mango powder
Curry laves- afew

INSTRUCTIONS

• Wash  & pressure cook the Kala channa with little salt and water for 3-4 whistles until soft. 
• Heat the oil in a frying pan.
•  Add the cumin seeds and when they starts crackling, add curry leaves, cut green chillies. Then add the chopped onion. Sautee till translucent. Add ginger- garlic paste and salt. Then add cumin coriander powder, red chilli powder, turmeric powder.
• Cook, stirring occasionally, until the masala is done. 
• Add the chickpeas. Add the amchur powder. Stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, till it becomes dry (If U want gravy type u can add 1 cup of  water ). Now add garam masala. Mix well & season with chopped coriander leaves. 
• Serve  with hot hot chapattis.

Bhindi Masala

Bhindi Masala... my all time fav. dish with hot hot paratha...OMG while writing itself I am drooling ..This is a simple recipe with minimal ingredients.. The addition of kasturi methi powder brings a lots of flavor to this.. You can hav this with rice or chapati. So friends here is the recipe...

Ingredients

Bhindi/ Okra – 1lb 
Onions – 2 medium size , finely chopped
1 large Tomato - chopped
Ginger garlic paste - 1 tblsp
Red chilli powder - 1tsp
Cumin -Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Dried Kasturi Methi - 1 tsp
Amchur powder - 1/4 tsp 
Veg oil- 3tblsp
Cumin seeds - 1 tsp
Salt to taste
Garam Masala powder – I tsp


Method 

Rinse the bhindi well. Spread them on a paper towel and let them dry , then  trim the ends and cut them  into 1" pieces.
Heat 1 tbsp. oil in a pan, add the bhindi and sauté on low to medium flame for 5-10 mts till they becomes soft & light brown in color. 
Remove from the pan and keep aside.
In the same pan  heat oil. Add cumin seeds and let them splutter. 
Add onions. Sauté till translucent.
Add ginger garlic paste and saute till the raw smell goes away.
Add  all the spices and mix well. 
Add chopped tomatoes and saute for 5 mts till they becomessoft.
Add the fried okra and mix well. Cook  for another 5-8 mts. 
Adjust salt  and add garam masala powder and mix well. 
Remove from flame.
Serve hot with rice or chapatis.

Chicken Pasta with white sauce

Ingredients:

Mix pasta –500 gms  (I mixed penny pasta & tie pasta )
250 gm chicken breasts cut in bite size pieces.
2 tblsp butter/ oilve oil
1 tsp garlic powder
1/2 cup chopped tomatoes
2 tblsp  all purpose flour
Milk- 1cup
Salt as per the taste
1 tblsp crushed black pepper
1tsp of red chilly flakes
1tsp of  dried oregano & basil
1/2 cup grated mozzarella cheese
1/4 cup chopped onion (Optional)

Method:

Boil the pasta as per the instruction. Drain all the water from pasta. 
Heat butter/ olive oil in a pan. Add chicken pieces. Stir & adjust salt, add pepper powder.
Stir fry the chicken pieces till slight brown in color &  crispy. Keep aside. 
Take a small bowl. Add flour & 4 tblsp milk to it. Whisk  to avoid lumps.
Heat a pan. Melt butter. Add milk & when it start boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano .
Then add the boiled pasta , tomatoes, chopped onions  & stir fried chicken to it. Mix well. Adjust salt. Add cheese & Mix well.
Now your pasta is ready to serve.. serve hot & njoy.

Note: Instead of garlics u can sprinkle garlic salt / grated garlic too.