Showing posts with label 40 mins. Show all posts
Showing posts with label 40 mins. Show all posts

Tuesday, April 5, 2016

Dry Jamoon

Happy Yugadi Each and Every One. This April 8 is Chandramana Yugadi (According to lunar Calendar ) and each one will have their own way of celebrating it. Try this Dry Jamoon for the festival and enjoy.
Dry Jamoon is a sweet dish and a perfect desert at any time of the day. You just eat one and then you feel like having one more. That is what happened to me. Dry jamoon recipe which was shown in one of the T. V. Show inspired me to prepare this sweet dish. I am sure that you also will surely give a try and enjoy. Njoy this Yugadi with Dry Jamoons.
Let us know about Yugadi festival and its importance.
It is said that Shree Krishna left this world on this day (End of Dwapara Yuga) and Kali Kala (Kala is year) started from this day.
Yugadi/Ugadi is here. Yugadi means starting of new year. Yuga : Year...Aadi : starting. We have a beautiful song like,
Yuga Yugaadi Kaledaru Yuga Yugaadi Barutide .
Hosa Varushake  hosa harushava hosedu hosedu tarutide...
That does means the new year comes again and again and it is loaded with Joy and Happiness.

According to Hidndu Panchangam The New Year starts on Yugadi/Ugadi Day. We have two types of Panchangams. One Panchanga is done according to Chandra's  (Lunar Calendar)(Moon) movements and the other one is done according to Soorya/ Sun's movements. People of Karnataka (A part of Karnataka), Andra Pradesh and most of the places in North India celebrate Chaandramaana Yugadi.
It is called in different names like, In Maharastra it is known as Gudi Padwa ( in Marati ). The Marwari of Rajastan celebrate Yugadi, the same day as their new year and they call it Thapa. In Sindh, Sindhis celebrate it as Cheti Chand, beginning of their new calendar year. The Manipuris call it as Sajibu Nongma Panba. (New Year Day). The Hindus of Bali and Indonesia also celebrate their new year on the same day as Nyepi.
In Karnataka and other parts of South India people prepare the prasadam with Jaggery and Neem flowers mix.  This is called Bevu (Neem) Bella ( Jaggery - Sweet ). After Special Pooja every one will eat this special prasada. Bevu -Bella is a symbol of difficult and happy days in the life.
I just read about special pachadi done on Yugadi Day and liked it too.

Special Pachadi Recipe for Yugadi/Ugadi Day.
These are the ingredients used in preparing the Special Pachadi. Each ingredient is related with one guna (nature) and eating this symbolizes that One should face the world with courage and lead a good life. (That is the message it spreads).
Ingredients to prepare Special Pachadi.
Neem buds/flowers for its bitterness, signify sadness.
Jaggery for sweetness, signify happiness.
Green chilly/Pepper for its hot taste, signify anger.
Salt for saltiness, signify fear.
Tamarind juice for its sourness, signify disgust.
Unripened Mango for its Tang, signify surprise.
After knowing the significance of this pachadi I am surely prepare this along with other dishes.
One more importance of this Yugadi Day is " Panchanga Shravana " in temples. The head priest read and convey the phalaphala ( That year's happenings (Good and Bad ) according to the panchanga. Many people are really curious to know about their future too.
Lets celebrate and enjoy and pray God that keep all of us in good health and take care.

" SARVE JANA SUKHINO BHAVANTUH ".

Now coming back to the dish I feel this is something you can prepare and keep it. It taste better next day. It can be served with breakfast/lunch.
In the original recipe they have added sugar powder in the dough also.  But I don't think so that is needed. They have used paneer, kova, curd, sugar powder so and so on. Ghee was used for frying jamoons. I have set my self with minimum ingredients and of course no to adding sugar powder to the dough. I used oil to fry the jamoons.
I have used, home made paneer, bread, a little curd and milk powder. Fresh copra (dried coconut) is used here.Copra from our Birthi mane Brahmavara and sugar. (to prepare sugar syrup).
Lets see the recipe Now.

Ingredients :

For dough
Paneer : 2 Tablespoons (1/2 litre milk)
Bread pieces ( Used brown bread) : 2 to 3 pieces.
Milk Powder : 2 to 3 Tablespoons
Curd : 1 Tablespoon
For stuffing :
Cashew pieces : 8 to 10
Candy sugar : 8 to 10
Cardamom seeds : 3 to 4 pods.
For the syrup
Sugar : 1/2 Cup or less than 1/2 Cup
Water : 1/4 Cup
Cardamom powder : 1/2 Teaspoon
For coating 
Dry coconut/Copra / Desiccated coconut : 1/2 Cup ( 1/2 Copra).
Remaining Sugar syrup
To Fry :
Oil/Ghee : 1 Cup (I have used oil )

Method :


1. Take a big bowl and put bread and powder it by hand. Add paneer, milk powder and curd.

2. Mix it nicely. Divide the dough into small marble or little bigger than marble size.

3. Keep cashew pieces, candy sugar and cardamom seeds in a tray or plate.
4. Powder 2 pods of cardamom and keep it aside. Grate dry coconut and keep it aside.
5. Keep a bowl on the fire and put sugar and 1/3 of water and let it boil . Mix it in between so that sugar melts nicely and quickly.

6. Let the sugar syrup gets into one string consistency. Keep on low flame.

7. Now take a small size of divided dough and flatten a bit. Keep a piece of cashew, a sugar candy and a cardamom seed.
8. Bring all the sides to middle and form a small ball again.
9. Repeat the same and prepare cashew , sugar candy stuffed balls.
10. Arrange these balls in a tray/plate.
11. Keep oil on the fire, let it heat. (Low flame).

12. Fry jamoons on low flame till they turn golden brown. (You can fry 4 jamoons at a time).

13. Put this fried jamoons in ready sugar syrup and just turn them to get the sweet content on their outer layer. Let it be in sugar syrup for 3 to 4 minutes.

14. Now remove the jamoon to a plate.
15. Pour the remaining content of sugar syrup to the coconut gratings. Mix it nicely.
16. Roll the fried and sugar syrup dipped jamoons on dry coconut mixture slowly turn them around.

17. Arrange the Dry  Jamoons in a tray.
18. It is bit crispy when they are just made. Taste better on next day.

Note :
Do not use fowl coconut gratings. It might smell bad. Do not add more curd, you may not be able to form thick balls. Do not add any ghee or oil while preparing the dough. Do not add more water while preparing the sugar syrup. It takes longer time to be string consistency. Adding more sugar is optional. Keeping a small sugar candy helps amoon to get good taste. 
Preparation time : 10 minutes
Cooking time : 30 minutes (Including sugar syrup). 
15 Dry Jamoons can be prepared

Linking this to : Yugadi Special :  Jayashree Trao http://www.evergreendishes.com/

Monday, October 12, 2015

Tomato Mishal Chat

Mishal means mixed. Whole legumes/pulses/beans  are cooked together and added with spice and other ingredients and served as chat. This Mishal takes me back to Dubai once again, because I had this Mishal mixture in one of our friends house. Until then I had no idea, these legumes can be cooked like this and served as chat. We had these types of chats again and again and it has become our favourite. Chat means a little snack at any time of a days. It has no particular time to eat chats now a days. I have seen many kids having chats at chats center either in the morning or at lunch time. It has become so popular and there are so many chats shops or a corner selling chats. But definitely I prefer to eat chat mostly in the evening time.

Different types of chats have derived now a days. Papdy chat, pappad chat, dahi chat, poori chat, etc etc etc. I too have given a twist to the original recipes and enjoyed my own cooking style. Here is a recipe of such one chat and I gave a name as Tomato Mishal Chat.
Tomatoes are the base here and spicy pulses are spread generously on the top of tomatoes. Green and sweet chutney added and some crispy mixture on the top. The plate is full and you can enjoy your chat.

 Lets see some benefits of eating Tomatoes in our diet.
Tomatoes are full of nutrients, antioxidants and keep our health in good shape. Tomatoes are low in calories and it does not contain any starch. It helps to improve vision. It is rich in Vitamin A and helps to improve our eye sight and prevent night blindness. It helps to maintain blood health. Tomatoes are rich in Vitamin C, potassium an iron which are essential for maintaining normal blood health. It is full of fiber and helps in digestion and prevents constipation. It also helps to remove toxins from our body. Tomatoes are good blood purifiers and clean up urinary tract infections.
Please not that Some people may be allergic to tomatoes and they might get itchy feeling on their body or it have breathing problem and the person who is suffering from kidney stone should take care.
No onion or garlic is used in this Tomato Mishal Chat. Mild spice and little sev is used. You can add your choice of toppings on the top of the chat.
I have used whole moong, moth bean (mataki kaalu), Kabooli chenna (white kabooli chenna) and cowpeas (Alasande kaalu/ Avade Kaalu) for Mishaal.

Things needed :

For cooking
Cooked mixed Beans of your choice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Boiled Potatoes : 2
Green chilly : 2
Ginger : an inch 
Red chilly Power : 1/2 Teaspoon
Garam Masala Powder : 1 Teaspoon
Salt : to taste
Butter : 1 Tablespoon
Coriander leaves : 2 to 3 Tablespoons
For arranging :
Tomatoes : 3 to 4  ( Medium size)
Ready to serve Mishal mixture
Any type of Sev
Hot and sweet chutney
Onions or carrots to top up

Method :

1. Wash and cook whole moong, cow pea, kabooli chenna and moth bean. ( 1/2 Cup each ) in a pressure cooker and leave it for cooling.
2. Wash and cook potatoes and remove the outer skin, smash it and keep it aside.
3.Wash and cut tomatoes, green chilly and coriander leaves into small. Wash and grate ginger. Keep it aside.
4. Keep a pan on the fire and heat. Add oil, jeera and let it fry till golden brown. Now add cut tomatoes, green chilly and fry.
5. Let tomatoes turn soft and mix it well. Add red chilly powder, garam masala powder and salt.
6.Add little turmeric powder and mix it well. Let it cook for a minute.
7. Add cooked beans/ legumes and potatoes cook nicely for 2 to 3 minutes. Add 1 Tablespoon of butter. Mix it nicely.
8. Add Cut coriander leaves and remove the ready mishal from the fire.
Mishal is ready to serve

For Plating :

1. Wash and cut tomatoes into slices.
2. Spread a ladle full of ready to serve mishal in a plate.
3. Arrange circle cut tomatoes on the mishal.
4. Put little sweet and hot chutney
5. Put some grated onions/carrots on the top of chutney.
6. One more ladle of ready to serve Mishal on the top.
7. Any kind of sev according to your wish. Less/More
8. Tomato Mishal is ready to serve now.

Note :

You can soak the legumes/beans overnight and then cook it. Use of spice according to your wish. More/ less. Use of onions and garlic is purely optional. I have not used it. Use of butter/ ghee is optional. Use of sev also optional. I have used very little sev.I cooked all the legumes directly. (Not soaked). You can use legumes/beans of your choice. Thin layer of butter is used. (to reduce the chilly taste and butter surely adds to the taste.
Time : Mishal cooking time  :20 minutes + Preparing Mishal + 15 minutes. Total time : 35 to 40 minutes.
Serves " 4 to 5

Friday, October 9, 2015

Spring Onion & Vegetable Rice


Spring Onion & Vegetable Rice is a rice dish and  we can have them for brunch (breakfast + Lunch), or lunch or dinner. If you are looking out some thing easy and quick, this vegetable rice will be the perfect dish.
Beans,carrots and spring onion are used. Spring onion dominates the aroma and it reminds of fried rice. Little spices are used here and it can be given the name as Spring Onion & Vegetable rice.
Lets see some benefits of eating cloves in our diet.
Cloves contain many health benefits. They are good for digestion, they boost the immune system. They control the diabetes and fight against oral diseases. Cloves contain good dietary fiber, Minerals, Vitamin C, folate, Vitamin B6, Vitamin B 12, Vitamin A, Vitamin E, Vitamin D and Vitamin K. They are good source of antibacterial properties. They help to protect the liver. They help in controlling the blood sugar levels. They provide relief in headache. They provide relief from inflammation and pain.
It is an easy dish and you can have them for kids party or kitty parties, ladies one pot party. Good to prepare on lazy sundays and just relax and enjoy your day.

Things Needed :

Basumathi./Sona Masoori Rice : 2 Cups
Carrots : 2
Beans : 2
Spring Onions : 1 small bundle.
Ginger : an inch
Green chilly : 1
Garam Masala : 1 Teaspoon
Cloves :8 to 10
Cinnamon : an inch
Cardamom : 2
Curd : 1 small cup
Oil : 4 Tablespoons of Oil
Jeera : 1 Teaspoon
Ghee : 2 Tablespoon
Salt : to taste.
Rice Cooker or Pressure cooker.

 Method:


1. Wash and cut beans and carrots. Wash and cut green chilly, and spring onions and keep it aside.


2. Wash and drain all the water from the rice and keep it aside.
 
3. Now keep a big pan on the fire. Heat and add oil. Add cloves, cinnamon and cardamom pods.
4. Fry them nicely for 10 to 20 seconds.
5. Add carrots and beans. Fry them for 2 minutes. Add grated ginger and green chilly. Fry for a minute.
6. Add rice and mix it well. Fry for another 2 minutes.

7. Add garam masala and mix it well. Shift this fried ingredients in to a rice cooker or pressure cooker.


8. Add salt and 4 cups of plain water. Add curd and turmeric powder. Mix it well.
9 Close the lid and switch on the cook button. Leave it for cooking.
10.. Once the rice is cooked the switch goes off. Leave it for some time.

 11. Now keep a pan on the fire. Put 2 tablespoons of oil and jeera/cumin seeds.
12. Fry them nicely and add cut spring onions. Fry them nicely on low flame till they turn soft.
13. Add this fried spring onion to vegetable rice . Mix it again. Add 2 Tablespoon of ghee and mix it slowly.

 14. Shift this ready Vegetable Rice with the side dish Dal and cup of curd


 Note :

If you use Sona masoori rice add 1 = 3 cups of water. For basumathi rice : 1 = 2 glasses of water is required. Use oil is optional. (more/less). You can add a tablespoon of butter with oil while heating the oil.  It adds to the taste. You can add more vegetables like beans capsicum. Adding more/less chilly is also optional. Adding curd adds to the taste and softens the rice.
Time : 40 minutes.
Serves : 4 to 5.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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