MATAR MAKAI UPMA / PEAS & CORN UPMA

MATAR MAKAI UPAMA / PEAS & CORN UPAMA

INGREDIENTS

Matar / Fresh peas parboiled	¼ cup
Corn kernels parboiled	¼ cup
Urad dal	2 tbsp
Chana dal	2 tbsp
Tomato	1 no
Rawa / semolina	1 cup
Whole dry red chillies	2 nos
Green chillies	2 nos
Curry leaves	1 sprig
Oil	3 – 4 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Salt	T.T.
Fresh coconut scraped	2 tbsp
Coriander leaves chopped	2 tbsp
Hot water	2 ¼ cup

METHOD:

1.       Heat oil, add in rai, heeng, and when it crackles add curry leaves, green chillies and broken red chillies.

2.       Stir around and add in the chana dal and urad dal. Sauté till it turns pink.

3.       Now tip in the tomatoes and cook till they go a little soft.

4.       Add in the corn and peas and stir for around a min.

5.       When the excess moisture evaporates add in the rawa and salt. Mix well.

6.       Stir and allow the rawa to roast a little.

7.       Now reduce the flame and add in the hot water.

8.       Keep on stirring till almost all the moisture is absorbed and the rawa swells up.

9.       At this point I like to drizzle in ½ tbsp of pure ghee, but it is optional really. Its just that I like the ghee flavour. Mix it in.

10.   Cover and give it one steam. Switch off the flame and allow the upma to rest covered for 5 min.

11.   Serve hot garnished with scraped coconut and chopped coriander leaves.

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AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

INGREDIENTS:-

Awla / Imdian gooseberry (grated) - 250 gms

Oli Halad /  turmeric root (peel and grate) - 100 gms

Ginger (grated) - 2 tbsp

Mango pickle masala - 4 to 5 tbsp

Salt - 1 tbsp

Oil - 1/2 cup

Rai / mustard seeds - 1 tsp

Red chilli pdr - 1 tsp

Heeng / asafoetida - 1/2 tsp

METHOD:-

1. Mix together the gratef awla, oli halad and ginger.

2. To it add the salt and mango pickle masala and mix. I used Bedekar's.

3. Heat oil till it starts to smoke. Add the mustard seeds and allow to crackle. Switch off the flame and allow it to cool a little. 

4. When it cools a little add in the heeng, and chilli pdr. If you add it while the oil is very hot then they both tend to burn a little and turn bitter.

5. Completly allow the oil to cool then pour it over the grated mixture.

6. Mix well and fill the pickle in disinfected glass jars. Secure with tight fitting lids. Refrigerate and use as required. 

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MORAWLA / मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

MORAWLA /  मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

INGREDIENTS:-

Big awla / gooseberry - 1/2 kg

Gul / Jaggery - 1/2 kg

Velchi / Cardamom - 2 to 3 nos

Dalchini / cinnamon - 1 small piece

Turti / Alum - 1 gooseberry sized piece 

METHOD:-

1. Chooose firm gooseberries without any stains or bruising. Wash them well.

2. Heat a pot of water. Water level should be enough to get over the awle. Water should be hot but do not boil. Switch off flame and add the alum.

3. Tip in all the awle, swirl them aroumd in the pot once. Cover and leave it like that in alum water for 5 - 6 hours.

4. Remove and wash the awle 2 to 3 times. They may soften a bit. Wipe them dry. 

5. Using a fork poke each awla atleast 10 to 12 times and make sure you poke it in till the seed.

6. In a heavy bottom pot add the jaggery. Add in 1/4 cup water. When the jaggery just melts strain it if required to remove any impurities.

7. Bring the jaggery to a boil, add in the cinnamon and cardamom.

8. Now add in the awle and mix them in.

9. Keep cooking and stirring around 30 - 45 min till they cook well and go soft. If you try and cut with a spoon it will break easily.

10. Be careful as the jaggery may burn at the bottom so keep stirring continuously.

11. Once the awle cook they will change colour and become almost dark brownish.

12. If the syrup becomes too thick then just add 1 to 2 tbsp water and boil.

13. Once cooked switch off the flame and allow to cook in the pot. Transfer into a wide mouthed glass or clay jar with a tight fitting lid.

14. If cooked well they will stay good for almost a,year.

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DUDHI SABUDANA KHEER

DUDHI SABUDANA KHEER

INGREDIENTS:-

Dudhi / Bottle gourd - 1 no small appox 1/2 kg

Sabudana / Sago - 1/4 cup

Milk - 1/2 litre  - 3/4 litre

Sugar - 1/2 cup

Salt - a pinch

Almonds - 4 to 5 nos

Cashewnuts - 4 to 5 nos

Kesar / Saffron - a pinch 

Elaichi pdr / cardamom pdr - 1/4 tsp

METHOD:-

1. Wash the sago and soak it in water for 2 hours. Make sure the water is just at the same level as tbe sago. Too much water and the sago will go mushy.

2. Peel the doodhi, remove the centre seeds and grate the flesh.

3. Heat 2 tbsp ghee, add in the chopped nuts. Fry them till lightly browned and then remove. Now add in the grated dudhi. Saute the dudhi for 2 - 3 min.

4. Add in 1 cup milk and bring to boil, cover and simmer for 5 min. Keep stirring in between. In case you feel the milk is less then add in 1/2 cup more. In this way keep on adding milk as needed till the dudhi is cooked and you utilize all the milk.

5. In a seperate vessel boil 3 - 4 cups water. Add in the sago. Stir and cook till the sago gets soft, becomes transparent and starts floating on top.

6. Strain out the entire sago. Pour room temperature water over it and allow to drain in the strainer. Reserve. Adding the soaked sago directly into the pan makes the entire kheer starchy and gooey. Also I do not like the starchy aftertaste so prefer cooking it seperately to remove the extra starchiness before adding to the kheer. If you dont mind this then feel free to  add tbe soaked sago directly into the pan along with the cooking dudhi. It will cook along. Make sure to add extra 1 cup milk as the kheer will thicken because of it. 

7. Add sugar over the simmering dudhi. First add little less than the given quantity, check the sweetness you prefer and then accordingly increase.

8. Stir the sugar in. Also add in the sago and salt.

9. Put the reserved nuts into the kheer along with kesar and elaichi pdr, boil again. 

10. Switch off flame and cover and keep for 5 min and allow the kesar to give off its fragrance and colour.

11. Serve warm. 

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FUDGY EGGLESS CHOCOLATE BROWNIE

FUDGY EGGLESS CHOCOLATE BROWNIE

INGREDIENTS

Butter 1/2 cup

Dark chocolate chopped 1 cup

Hung curd 1 cup

Powdered sugar 1 cup

Vanilla essence 1 tsp

Maida / Refined flour 1/2 cup

Cocoa pdr 3 tbsp

Baking pdr 1 tsp

Walnuts 1/2 cup

METHOD

1. In a saucepan on very low heat melt together butter and dark chocolate. Be careful as the chocolate may burn. So keep on heat only till half melted, then switch off gas and keep mixing, the butter chocolate will melt in the remaining heat. Keep aside for further use.

2. In a bowl whisk together the sugar and curd till it is smooth.

3. Pour in the butter chocolate mix, vanilla essence and gently mix. 

4. Add in the maida, cocoa pdr, baking pdr and mix all gently till just incorporated and there are no specks of dry flour. Batter will be thick.

5. Line a baking pan with butter paper. Pour the batter in and spread out evenly till all corners, smooth the top.

6. Sprinkle on top with walnuts broken into chunky pieces. Instead of walnuts you can even use hazelnuts, almonds, pecans etc.

7. Bake in a preheated oven at 180°C for 30 - 35 min.

8. The top will dry up a little but it will still feel less cooked. A toothpick inserted in the centre will come out clean. Remove and allow to cool.

9. Always remember to pre heat the oven with both rods on, but when you put the tray in the oven keep only the bottom rod on. This prevents the top from burning. Last few minutes you can put the top rod on too to give the top some colour.

10. Once cooled but still little warm, cut into pieces, serve warm with a scoop of vanilla ice cream and chocolate sauce drizzled on top.

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MOTICHOOR LADOO (WITHOUT BOONDI)

MOTICHOOR LADOO (WITHOUT BOONDI)

INGREDIENTS:-

Chana dal / bengal gram - 1 1/2 cups

Oil - for deep frying

Ghee / clarified butter - 2 to 3 tbsp

Sugar - 1 1/2 cups

Orange food colour

Almond / cashewnuts / pista sliced - 10 - 12 nos

METHOD:- 

1. Soak chana dal in 4 - 5 cups water for 2 hours.

2. Drain completly and grind to a coarse paste without water to form a coarse crumbly paste.

3. Heat oil. Take 1 tbsp of the paste and flatten it on the palm of your hand like a vada. Gently slide it into the oil. Deep fry them for a few minutes. Do not allow them to get crisp or colour.

4. Once all the vadas have cooled down break them into pieces and blend them into a mixer jar to form a coarse powder. 

5. Pass this through a sieve to get evenly coarse grain. Regrind whatever that remains that does not pass through the sieve and repeat to get evenly coarse grainy powder.

6. Heat ghee in a seperate pan. Add the sieved dal mix into it. Stir fry lightly till all of it is evenly cooked and it changes colour slightly. Reserve

SUGAR SYRUP

7. In a pan mix the sugar with 1/2 cup water. Bring to a boil and cook till it is of 1 string consistency or soft ball stage.

8. Add the orange food colour to it. You may have to add more to get a dark orange colour.

9. Tip in the prepared dal powder and mix it well. You can add any of tbe above dryfruits or a mix of all. I have ground a few to a coarse powder and left some chopped up for the bite.

10. Cover and allow to soak and cool for 1 hour.

11. By now all the moisture will be absorbed by the dal. Divide into portions and shape into laddoo balls.

12. Store them in the fridge for upto 1 week.

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