How to make Tangy, Spicy white peas curry/ Vatanyachi Usal

Tangy, Spicy white peas curry/ Vatanyachi Usal is a Maharashtrian dish.

Simple and easy to make curry.  Enjoy this yummy curry with Rice, Bread, Roti or Chapati.

I want to share this simple recipe with you ….

Ingredients :

  • 1 cup Dried white peas/Green peas
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 Medium sized Onion
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 small Tomato
  • 1 tsp Lemon Juice
  • Salt to taste
  • Chopped coriander for garnish

Method:

  1. Wash white peas 2 to 3 times properly with tap water . 14543340_10210629199077011_1362665056_n
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water. 14528259_10210629199357018_181321527_n14513635_10210629199557023_1751094796_o
  3. Rinse again with fresh water.
  4. In a pressure cooker add white peas. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 3 to 4 whistles, switch off the flame and let it cool down.
  7. In a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste and keep aside.ddwww
  8. Heat oil in a heavy bottom pan on medium flame, add asafoetida and cumin Seeds.
  9. After cumin seeds changed colour add chopped onion and saute till it become golden brown.
  10. Add ginger garlic paste, green chilli paste and saute it.
  11. Add finely chopped tomato, red chilli Powder, turmeric powder, coriander powder, cumin powder and mix well.2015-11-27 14.34.18
  12. Roast till it leaves oil from the sides. 2016-05-05 18.15.16
  13. Add boiled white peas and coat well with mixture.
  14. Add 1 cup hot water and simmer on slow flame.
  15. Add lemon juice, coconut paste and salt.
  16. Adjust water and spices as per your curry’s thickness and mix well.
  17. Switch off the flame and sprinkle garam masala powder.
  18. Garnish with coriander leaves. 14585512_10210629199037010_754525991_n

Spicy, tangy white peas curry is ready to serve with Rice, Bread, Roti or Chapati

Enjoy yummy curry!!!

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How to make mouthwatering Ragada Patties

Ragada Patties

This is one of my Favourite Chaat item

Its a mouthwatering street food of Mumbai.
It is basically potato patties served with white peas or green peas curry, chutney and some spices …. Yumm

I’m sharing a simple recipe with you all….

Ingredients for Serving Ragada Pattice: 14551012_10210602828577765_1285807972_o

  • 10 to 12 Potato Patties
  • 2 cups White/ Green Peas Ragada
  • 2 tbsp Sweet Date Tamarind Chutney
  • 2 tbsp Mint Coriander Chutney
  • 2 tbsp Chopped Coriander Leaves
  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Tomato
  • 1/2 cup sev
  • Pinch of Chaat Masala
  • Pinch of Red Chilli Powder
  • 2 tsp Raw Mango Pieces (If its available)

 

Recipe for making Potato patties as follows:

Ingredients :

  • 4 Boiled Potates
  • 1 tsp Chilli and Ginger paste
  • 1 tsp Turmeric Powder
  • 1 tsp Chaat Masala
  • 1/2 tsp Garam Masala
  • 2 tbsp Corn Flour
  • Salt as per taste
  • oil for frying

Method :

  1. Mash boiled potatoes with potato masher.
  2. Now add chilli and ginger paste, turmeric powder, chaat masala,  garam masala, corn flour and salt as per taste. Mix well. 14528283_10210629199437020_988445680_n
  3.  Apply oil on your palm.Make small patties as shown below.14522282_10210609953035872_1322866581_o
  4. Heat non stick pan on slow flame. Add a few drops oil and fry the patties.14522028_10210609953635887_1906064823_o
  5. Turn patties after one side is done. Fry on slow frame from both sides.14522172_10210609953355880_198757329_oYummy patties is ready to serve.

 

Recipe for making Ragada as follows:

Ingredients :

  • 1 cup Dried white peas/Green peas
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin seeds
  • 1 tbsp Ginger Garlic Paste
  • 1  Tomato
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Lemon juice
  • 1 tsp Garam Masala Powder
  • Chopped coriander for Garnish

Method:

  1. Wash white peas 2 to 3 times properly with tap water . 14543340_10210629199077011_1362665056_n
  2. Add some salt and soak overnight or for 8 to 10 hours in enough water. 14528259_10210629199357018_181321527_n14513635_10210629199557023_1751094796_o
  3. Rinse again with fresh water.
  4. In a pressure cooker add white peas. Add enough water and some salt.
  5. Heat cooker on medium flame.
  6. After 3 to 4 whistles, switch off the flame and let it cool down.
  7. Heat oil in a heavy bottom pan.
  8. Add pinch of asafoetida and cumin seeds.
  9. Add ginger garlic paste and saute it.
  10. Add grinded tomatoes and all dry spices like (red chilli powder, turmeric powder)  saute masala till it separates from the oil.
  11. Add boiled white peas and coat well with mixture.
  12. Add 1 cup hot water. Keep lid and simmer on slow flame.
  13. Add lemon juice and salt.
  14. Adjust water and spices as per your curry’s thickness and mix well.
  15. Switch off the flame and sprinkle garam masala.
  16. Garnish with coriander leaves. 14585512_10210629199037010_754525991_n

Yummy Ragada is ready to serve.

 

Method of Serving Ragada Patties :

  1. Arrange Patties in any plate you like.
  2. Pour Ragada all over the patties .
  3. Add sweet date tamarind and  mint coriander chutney.
  4. Add chopped onion, tomato, raw mango pieces.
  5. Sprinkle chaat masala and red chilli Powder.
  6. Garnish with sev and coriander leaves.
  7. Serve Hot.

14509435_10210602828537764_2122562366_n

14483822_10210602828737769_1568572321_n

Give yourself a spicy treat with mouthwatering Ragada Patties…….delicious in each bite!!

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How to make delicious Kesar Suji Halwa

Kesar Suji Halwa
Everyone’s all time favourite Kesar Suji Halwa is a very quick and easy dessert to make. Its very simple yet delicious in every bite with a delicious smell.  It is made on auspicious occasions like a pooja.  My kids love it and request me to make it again and again.

Here is the recipe want to share with you all…

Ingredients :

  • 1 cup suji (semolina)
  • 1 cup ghee
  • 1 cup sugar
  • 1 cup hot milk
  • 1 cup hot water
  • 1/2 tsp cardamom powder
  • 1/4 cup chopped nuts like cashews and almonds
  • Few saffron stands (Kesar)
  • Some raisins

Method:

  1. Make hot milk and water (boiling), and keep aside.
  2. Soak saffron strands in 2 tbsp of hot milk and keep aside.
  3. Heat ghee in a pan on slow flame.
  4. Add suji and roast till it change its colour to light golden brown.12546105_10208336959932465_737378055_o
  5. Add crushed nuts and roast for a min.12507001_10208336954212322_1908585334_n
  6. Pour hot milk and hot water carefully as it splutters. Add more hot water if required.12506990_10208336919771461_1858603432_n
  7. Mix well and let it simmer for 1-2 min. The suji will soak all the water.
  8. Now add sugar and mix well till it separates from the edge of the pan.12571353_10208336956852388_919100517_n
  9. Finally add cardamom powder, saffron milk  and raisins and mix well.12544697_10208336965252598_662967823_o
  10. Keep for some time then serve.
  11. You can mould the suji halwa into any shape using a cup or just your hands.14495307_181421455632693_5570401551824157185_n 14520615_181421435632695_1680202745845064738_n

Perfect Kesar Suji Halwa is ready….enjoy!!!

 

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How to make Instant Rava Dosa

Instant Rava Dosa

Its nice and crispy . This recipe is quick and delicious and can be made with just a few ingredients.

Its an easy breakfast or snack item. My way of making Rava Dosa is as follows..

Ingredients :

  • 1/2 cup  fine suji/ semolina
  • 1/2 cup rice flour
  • 3 tbsp all purpose flour/ maida
  • 1 tsp cumin seeds
  • 1 small onion finely chopped
  • 2/3 finely chopped green chillies
  • Few fresh coriander leaves finely chopped
  • 1 tbsp oil
  • Salt to taste
  • oil for pan frying

Method:

  1. In a big bowl take semolina, rice flour, all purpose flour, cumin seeds, onion, green chillies, coriander leaves (finely chopped), oil and salt to taste and mix well.14470919_10210593464663673_465162059_n
  2. Add water and make a smooth paste with no lumps.
  3. Adjust the consistency of the mixture to make a watery batter. I used around 2 cups water to get a liquid consistency.14492389_895673863871739_1993833566692358218_n
  4. Add oil and mix properly. Keep aside for half an hour.
  5. Heat a non stick tawa or dosa pan on medium flame.
  6. Pour the batter in the pan after it has heated properly.14484858_895673837205075_6856502437910715127_n
  7. After 2 to 3 mins try to flip it. It will easily loosen from the sides. 14469429_895673787205080_5974854216121303723_n14520411_895673813871744_6176735118248522689_n
  8. Crispy Rava Dosa is ready to serve with Green coconut chutney or any other curry.12822975_10208767063844794_118794524_o

 

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How to make Indian Deep Fried Wheat Flour Triangle Puffy Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. Run knife through it to make triangle.  14429661_10210518997562042_1708641124_n
  5. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  6. Turn after one side fluffs up. Fry both the sides.
  7. Remove it onto the paper towel.14423709_10210518997762047_272700742_o

14407954_10210518997402038_907136656_o_png

Serve hot puries with any vegi or just plain….enjoy!!! I served with Matki usal and Shrikhand…

 

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How to make Spicy Chicken Curry..

This spicy chicken curry is very simple to make in maharashtrian style using roasted coconut. Taste delicious with Vade (fried flat bread) mainly known as “Kombdi- Vade”. I learned this curry  from my mother. Its all time favourite in our house.

I want to share this simple recipe with you all….

Ingredients :

  • 4 tbsp Oil
  • 2 Dry Red Chillies
  • Whole Spices – 2 Bay Leafs, 1 Cinnamon Stick, 4 Cloves, 4 Black Pepper corns
  • Pinch of Asafoetida
  • 2 Medium sized Onions
  • 1/2 kg Whole Chicken Pieces
  • 1 tbsp Ginger Garlic Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1 tsp Malvani Masala
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin powder
  • 1 tsp Garam Masala Powder
  • 1/2 cup Grated Coconut (Dry/ Fresh)
  • 1 tbsp Lemon juice
  • Salt to taste
  • Chopped Coriander for garnish

Method:

  1. Heat oil in a heavy bottom non stick pan. Add Bay Leafs, Cinnamon Stick,  Cloves,  Black Pepper corns, pinch of Asafoetida and chopped onions. Saute till it become golden brown.
  2. Add Ginger Garlic paste and saute it. 12596641_10208431650059659_121584131_o-3
  3. Now add Red Chilli Powder, Malvani Masala, Turmeric Powder, Coriander powder, Cumin powder and salt to taste and mix well.12467738_10208289542187051_679626884_n
  4. Add Chicken pieces and coat well with mixture.12483824_10208289541587036_1574439705_n
  5. Add 1 cup hot water. Keep lid and cook on slow flame.
  6. Another side in a small pan dry roast coconut on slow flame. After cooling down grind in a smooth  paste.12467759_10208289540787016_2093856756_n
  7. After the chicken is cooked, add coconut paste in chicken, and simmer on slow flame.
  8. Add dry red chillies,  lemon juice and mix well.12511588_10208289541307029_488730581_n
  9. Adjust water and spices as per your curry’s thickness.
  10. Sprinkle Garam Masala and garnish with coriander leaves on your curry after the chicken is cooked and switch off the flame.12506644_10208289541147025_979342850_n
  11. Spicy Chicken Curry is ready to serve with Vade, Chapati, Phulka, Naan, Bread or White Rice.12498853_10208295034844364_1162754723_n14317463_172708869837285_2894118882474769803_n

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How to make jam and bread the way kids will love (Pinwheel Jam Sandwich)

Pinwheel Sandwiches

14264011_881913198581139_5142123935689498383_n

Its quick, easy and yummy snack for kids. A  simple jam and bread with a new twist for kids tiffin boxes.

jam and bread the way kids will love. I named it  (Pinwheel Jam Sandwich)

I have used jam. You can use any chutney, ketchup or sauce instead of jam .???

I’m sharing a very simple recipe with u all..

Ingredients :

  • 2 slices of bread
  • 2 tbsp. Any kind of jam

Method :14238250_165996073841898_1553477262986069319_n

  1. Remove the edges of the bread.
  2. Flatten it with a rolling pin.
  3. Spread jam on one side of the bread.
  4. Do the same thing and prepare one more bread.
  5. Place both bread together. ( jam side up).
  6. Make a tight roll.
  7. Cut the roll with knife.
  8. Pinwheel sandwich is ready to eat

Enjoy yummy and delicious Pinwheel Sandwich

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How to make Kesar Khoya Modak

Kesar Khoya Modak14215745_10210384712404997_217248531_o-2

A modak is a traditional Maharashtrian sweet, and is said to be Ganesha’s favourite sweet. There are different types of modaks. I made a different variety of modak on the festival of Ganesh Chaturthi to offer my Bappa…

I am sharing my way of making Kesar Khoya Modak .

Here is the recipe for you all

Ingredients :

  • 1 cup khoya
  • 3/4 cup sugar
  • 1/4 cup warm milk
  • 1/2 tsp cardamom powder
  • 10 to 12 saffron stands

Method :14194260_10210384707164866_555627785_n-2

  1. Take warm milk in a bowl. Add saffron stands and keep aside for 10 mins.
  2. Heat a heavy bottom non stick pan on slow flame.
  3. Add crumbled khoya and roast for around 2 minutes.
  4. Add sugar, cardamom powder and saffron milk.
  5. Mix it properly until there are no lumps.
  6. On a slow flame, stir continuously.
  7. Cook till the mixture leaves the sides of the pan.
  8. Now switch off the gas and let it cool completely.
  9. Now take modak mould and fill it with mixture. Press hardly and make shapes gently…
  10. Modaks are ready to offer to God Ganesha ..14237562_162910757483763_5741023447422596544_n1-2 14194193_10210384711804982_58488417_n-2
  11. To store, put it in an airtight container, and then into the refrigerator.

Enjoy yummy and delicious modak

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How to make Chatai/ Mat Paratha ?

Chatai/ Mat Paratha ?

Chatai Paratha can be made with only a few ingredients. It goes well with yummy curries or any veggie. It is my kids all time favourite paratha. I used spinach puree to make green aata, you can use any veggie pureed for colour like pumpkin, carrot, beetroot etc. This is the best way to feed veggie to your fussy kids.

Recipe is as follows.

Ingredients :

For Chapati dough :

  • 1 cup wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water to kneed the dough

For Green dough :

  • 1 cup wheat flour
  • 1/2 cup blanched spinach paste
  • 1/2 tsp red chilli powder
  • 1 tbsp oil
  • Salt to taste
  • Water to kneed the dough

Method:

Method of Making Chapati dough :

  1. In a big bowl take wheat flour and salt, mix well.
  2. Now add a little water at a time and start kneading the dough.
  3. The dough should not be too tight or too soft.
  4. Finish kneading the dough by adding oil.
  5. Cover the dough and let it rest for 30 minutes.
  6. Once again kneed the dough. chapati dough is ready to use.

Method of Making green dough :

  1. In a big bowl take wheat flour, blanched spinach paste, red chilli powder and salt, mix well.
  2. Now add little water at a time if required and start kneading the dough.
  3. The dough should not be too tight or too soft.
  4. Finish kneading the dough by adding oil.
  5. Cover the dough and let it rest for 30 minutes.
  6. Once again kneed the dough. Green dough is ready to use.

 

Method of Making Chatai Paratha :

Video link for How to make Chatai Paratha….https://www.youtube.com/watch?v=Ar5i_mQfYoc

facebook link : https://www.facebook.com/jyotiscookbook/videos/877600342345758/

  1. Divide it and make balls.
  2. Make big disc (Roti) of each dough ball with rolling pin. Dust some dry wheat flour while rolling14218434_10210343611457499_448399419_n
  3. Run knife through it to make strips.
  4. Take one colour strip and fold alternate strip backwards till end. (1st, 3rd, 5th …)
  5.  Place green colour middle stripe on that and unfold all again.
  6. Now fold other order (2nd, 4th, 6th….)
  7. Repeat process till the end.14193813_10210343658098665_2036846439_n
  8. Check video for Guidance.
  9. Video link for How to make Chatai Paratha.  
  10. Heat skillet or tava on medium flame.
  11. Place paratha on tava after it heats up properly.
  12. Cook properly from both sides.
  13. Apply ghee or oil.
  14. Delicious paratha is ready to eat with any curry…14117920_876977972407995_2938414728594198763_n
  15. Enjoy!!!

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How to make Instant Pineapple Sweet and Spicy Pickle …

Pinapple Sweet and Spicy Pickle

Tried something different and it turned out awesome..

It is a yummy and delicious in taste. You can serve this pickle with any snack item, bread or paratha.  Its a quick and easy recipe of pickle.

Sharing simple recipe with you all….

Ingredients :

  • 1 Pineapple cut into small pieces
  • 1 tbsp oil
  • 1 Cinnamon stick
  • 4 to 6 Cloves
  • Pinch of Asafoetida
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 to 2 Dry red chilies
  • 1 tsp Kashmiri Red chilli powder
  • 1 cup Sugar
  • 1 tsp Lemon juice
  • Pinch of Salt
  • 1/2 tsp Cardamom Powder

Method:

  1. Cut pineapple into small pieces and keep aside.
  2. Heat oil in a heavy bottom pan on slow flame.
  3. Add mustard seeds and let them splutter.
  4. Now add fenugreek seeds and let them change the colour.
  5. Now add cinnamon stick, cloves, asafoetida and dry red chillies.
  6. Mix well.2016-02-16 15.53.14
  7. Add pinapple pieces, red chilli powder, salt and mix well to coat all the spices to the pieces.14184404_873040316135094_2401136765016157230_n
  8. Now add sugar, cardamom powder and mix well.
  9. Simmer on slow flame till pineapple pieces get cooked.
  10. Keep stirring.
  11. Add lemon juice and bring it to boil for around 5 minutes.2016-08-24 12.23.17.jpg
  12. Adjust spices as per your taste.
  13. Switch off the flame and let it cool completely.14079703_873040289468430_9036465913169788071_n
  14. Store in an airtight container or bottle. You can refrigerate it for better shelf life.

Sweet, Tangy and Spicy Pineapple Pickle is ready to eat with Bread, Chapati, Phulka or any type of Paratha….yum14079595_873040256135100_3958877542741320412_n

Enjoy !!!!!!

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Recipes with step-by-step Pictures. Happy Everyday Cooking !!!