Kadubu/ Steamed sweet momo’s

This is one of the healthy & traditional recipe favourite of God Ganeshji. All the items used in this recipe are very healthy.

Type: Sweet

Serving: As desired

Cooking time: 30minutes

Ingredients:

Rice flour – 3 cups

Water – 2 cups

Ghee – 2 teaspoon

Refined Jaggery – 1 cup

Cardamom powder – ½ teaspoon

Poppy seed – 2 teaspoon

Fried gram – ½ cup

Grated Copra – ½ cup

Groundnuts  - ½ cup

White sesame seeds – 3 teaspoons

Preparation method:

Take a pan dry roast all these items separately under low flame. Groundnuts, poppy seeds, fried gram, grated copra, sesame seeds, keep all the items separately. Skin out groundnuts skin.

Grinding process:

Grind the above roasted items into a fine powder separately, Grind jaggery into powder. Now mix it well with cardamom powder.

Preparation of dough:

Boil the water in a vessel & add rice flour into it, let the flame be on medium flame for 2minutes. Turnoff the flame mix rice flour well with a spatula/wooden stick without any lumps in it. Now take small quantity of rice dough roll it round(ideally lemon size).

Now take 2 plastic sheets & cut it into 12 /12cm now grease the centre of sheet with ghee or you can use maida for rolling purpose. Roll the ball into puri shape but thiner than puri. Stuff the grinded mixture of 1spoon in centre close it press the corner of it so the stuffing does’nt come out. You can give any shape as you desire. Steam cook it for 5 minutes, let it cool for 5 minutes serve it.  

Another way of wrapping is make a small ball of rice dough grease your hands from ghee start pressing rice ball from centre to corner into a bowl shape stuff it with a spoon of sweet mixture press the ends properly steam it in idli cooker for 5 minutes. Let it cool for 5 minutes serve it hot or cold.

Steaming process:

Take a cooker preferably idli cooker pour water in the bottom of the cooker place the plate in it with stuffed momo’s close the lid & steam it for 5 minutes, if it is a pressure cooker pour water of less than 1/4^th portion of cooker place a bowl in the middle & place the momo plate on the bowl close the lid but don’t put the weight on it steam for 5 minutes cool it for 5 more minutes so that it won’t stic to hand.

Best serving with Ghee, plain poppy seed  & coconut milk.

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Steamed Vada (Habe vada)

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Bengal Gram – 1 cup

Dill leaves chopped – ½ cup

Green Chili – 3 to 4

Ginger – ½ inch

Garlic – 5 cloves

Coriander Leaves – ½ cup

Carrot – 1 grated

Coconut grated – ¼ cup

Onion chopped – 1 medium size

Salt to taste 

Preparation Method:

Soak Bengal gram for 1 hour.

Grind ginger, garlic, chili into fine paste, then grind Bengal gram grind it coarsely.

Now take a bowl for mixing, put chopped onion, dill, coriander leaves, carrot, coconut, grinded mixture, salt mix it well & make small balls & press it, it should look like tikki or wada.

Keep a idli/steam cooker  on the flame pour some water in it keep the idli stand in cooker steam wada’s for 6 to 8 minutes.

Serve it hot with coconut,coriander, pudina chutney.

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Cabbage Manchurian

Type: Starter

Serving: As desired

Cooking time: 20minutes

Ingredients:

Cabbage (chopped) – 2 cups

All purpose flour(maida) – 3teaspoon

Corn starch – 3teaspoon

Rice flour – 3teaspoon

Water – 10 to 20ml

Oil for deep fry – 500ml

Chili powder – ½ teaspoon

Tasting salt – ½ teaspoon

Ginger & garlic paste – 1 teaspoon

Onion – 1 finely chopped

                   OR

Spring onion – finely chopped

Garam masala powder – 2 pinch

White pepper powder – 1 teaspoon

Green Capsicum (chopped) – 2 teaspoon

Soy sauce – 1 teaspoon

Vinegar - 1 teaspoon

Tomato sauce – 2 teaspoon

Sugar a pinch

Red food color – 1 pinch

Salt to taste

Preparation Method:

Take a bowl for mixing put chopped cabbage, corn starch, rice flour, maida, chili powder, food color, salt mix it with water to the pakoda consistency. Take the mixture, shape it into small lemon size.

Turn on the stove keep a pan & pour oil for deep frying let the flame be high till the temperature is hot enough to fry turn the flame to medium & start putting the Manchurian balls fry it stirring in between & once the oil bubble stops take out the balls in a plate.

Now take another pan put 2teaspoon of oil, fry onion till light pink in it, add ginger, garlic paste fry it, then add garam masala, capsicum, pinch of salt, soya sauce, vinegar, tasting salt, pinch of sugar, tomato sauce, fried Manchurian balls, toss it well, finally add spring onions & serve it hot. If you like Manchurian in gravy form then add corn starch mixed with water to the above seasoning cook it for a minute.

Best served with tomato & chilli sauce.

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Tomato rice

Type: Breakfast/Lunch/Dinner

Serving: As desired

Preparation time:45 minutes

Ingredients:

Basmati Rice/ Jeera sambar rice/ Sona masuri rice – 2 cups

Tomato (apple tomato) – 4 medium size (finely chopped)

Onion – 2 medium size (finely chopped)

Green peas (optional) – 1 small cup

Green Chili (optional) – 2 to 3 slit

Chili powder (medium spiced) - 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger & Garlic paste – 1to 2 teaspoon

Oil – 2 tablespoon

Bay leaves – 1 to 2

Cloves – 2 to 3

Cinnamon – 1inch

Coriander leaves –4 to 5 sticks (chopped)

Mint leaves (optional) – A handful (chopped)

Preparation Method:

Wash the rice & soak it for atleast 30minutes. Turn on the stove & place a vessel (kadai) on it. Now put oil in it after it is hot add bay leaves, cloves, cinnamon, cardamom, fry it lightly, now put chopped onion, green chili fry it till light brown, put ginger & garlic paste fry it till the raw smell rids, put chopped tomato, green peas fry it till the oil is seen in sides of the dish, now add turmeric powder, chili powder, coriander powder, salt to taste, fry it for couple of seconds, now add rice fry with the masala for a minute & add water. Close the lid & cook it on medium flame. Stir it occasionally when the water is evaporated minimize the flame cook it for 5 minutes, lastly add chopped coriander leaves mix it. Now tomato rice is ready to serve.

You can prepare the tomato rice in pressure cooker also for about 2 whistles.

Best served with curd, onion & cucumber raita.       

               

   

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Chicken barbecue fry

This is one of the simple & minimal process involved starter.  

Type: Starter

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Chicken (Boneless) – 500 grams

Green Chilly – 5 to 6(finely chopped)

Ginger – 1 inch (finely chopped & crushed)

Garlic – 8 to 10 pods (finely chopped & crushed)

Oil – 2 tablespoon

Barbecue Sauce – 3 teaspoons

Black Pepper Sauce – 2 teaspoon (optional)

Pepper powder – 1 teaspoon

Coriander leaves – 2 Sticks

Salt to taste

Butter – 1 teaspoon (optional)

Marinating Process:

Take a bowl put cleaned chicken, green chilies, ginger, garlic, black pepper sauce, barbecue sauce, salt, oil mix it well using your hand/with the help of a spoon & leave it to rest for 30 minutes.  

Cooking process:

If barbecue sauce is not available you can add soy sauce, red chili sauce, honey one spoon each. Now turn on the stove keep a non-stick pan on it & put the above marinated mixture. Minimize the flame close a lid stir it occasionally in between let it cook for 15 to 20 minutes. You can cook it in the microwave oven in convection mode for 20 minutes.

Lastly add butter & chopped coriander leaves on the top of recipe & stir it. Serve it hot.

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Fish Curry

Type: Curry

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Fish ( Bangada / any curry suitable fish)- 500 grams

Onion - 2

Tomato – 1

Thick Coconut milk – 1 cup

Curry leaves – 10

Coriander leaves – 3 sticks

Sambar powder – 1 teaspoon

Chilly powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Cloves – 3-4pcs

Cinnamon – 1pc (1inch)

Oil – ¼ cup

Tamarind pulp – 2 to 3 teaspoons

Ginger & garlic paste – 2 teaspoons

Salt to taste

Water

Preparation Method:

Clean the fish & marinate the fish for atleast 30minutes. Add 2 pinch of turmeric powder & ¼ teaspoon of salt to the fish keep it aside.

Turn on the flame & heat a pan. put one tea spoon of oil the hot pan fry 1 chopped onion till it turns light brown turnoff the flame. Transfer the fried onions, clove, cinnamon, coriander leaves to grinder and grind it if water is required add a bit & make a fine paste.  Keep the above paste in a bowl separately. Next grind a tomato into a fine paste and keep it separately.

Take a separate pan & turn on the flame.  put remaining oil in hot pan once oil is hot enough add mustard seeds and fenugreek seeds, let it crackle. Now add curry leaves, finely chopped onions (remaining qty of onions). Fry onions till it turns light brown, and then add ginger garlic paste, fried onion paste. Fry it for a minute, and then add tomato paste. Fry till the raw smell is disappeared. Add sambar powder, chili powder, coriander powder, turmeric powder. Fry it for a minute; add tamarind paste, thick coconut milk, and salt to taste let it come to a boil. If you want the gravy to be more watery, then add half a cup of water . When gravy is boiling add fish into it and close the lid. Fish cooks within 8 to 10mins. Occasionally stir the gravy once in 4min (ensure fish doesn’t break). Turn off the flames after fish is cooked. Lastly add chopped coriander leaves.

Best served with Boiled rice, dosa, idly.

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Chakkali (Murkh)

Type: Snack

Serving: Your desire

Preparation time: 30 minutes

Ingredients:

Steam rice – 250grams

Oil – 500ml

Ghee/butter – 50grams

Tymol seeds(Ajwain) – 1 teaspoon

Asafoetida  - ½ teaspoon

Red dry chilly – 10

Gram flour – 50grams

Roasted gram powder – 50grams

Salt to taste

Preparation Method:

Wash & soak rice for 2 hours.

Powder the roasted gram with dry chilly.

Refind the Gram flour & Roasted gram powder.

Grind the rice in a mixer into a idli batter form.

Now mix grinded rice batter, refined gram flour, roasted gram flour, ghee/butter, tymol seeds, asafoetida, salt mix it well prepare a dough.

Now take the chakkali making machine apply oil inside the machine, take a handful of dough put it inside the machine.

Fry chakkali’s on medium flame.

Heat the oil in a pan before frying chakkali’s put a small piece of dough in oil & check the oil is heated up & start leaving the dough in oil in form of chakkali’s.

Fry both the side’s of chakkali till the bubble stops in the oil now remove it. But don’t burn it.

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Chicken Curry (Nati Koli Saaru)

Type: Lunch/Dinner

Serving: Your desire

Preparation time: 30 minutes

Ingredients:

Chicken – 1 kg

Grated Coconut – 1 cup

Chilly powder – 2 teaspoon(medium spicy)

Coriander powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Poppy seeds – 1 teaspoon

Coriander leaves – ½ cup

Green chilies – 2 slit

Onion – 1 finely chopped

Onion – 2 Roughly chopped

Oil – 1 cup

Clove – 6-8

Cinnamon – 2 pieces

Garlic cloves -15 pods

Ginger – 2 inch

Tomato – 1-2 chopped (optional)

Fenugreek leaves, dill, sour leaves – Optional a handful.

Masala preparation:

Take a pan heat it fry poppy seeds powder it, put 1 teaspoon of oil fry roughly chopped onion till light brown turnoff the fire.

Grind ginger, garlic, fried onion, cloves, cinnamon, grated coconut, 1 teaspoon chilli & coriander powder, poppy seed with little bit of water, lastly add coriander leaves make it a fine paste.  

Cooking Method:

Wash the chicken & drain the water from it.

Take a pressure cooker heat it, put 2 teaspoon of oil add ¼ of chopped onion fry it, now put chicken, turmeric powder in cooker fry it till raw smell is gone, now add pinch of salt & 2-3 cups of water, close he lid & pressure cook for 3 whistles.

After pressure is gone check whether the chicken is cooked if it still needs to be cooked then pressure cook it for 2 more whistles. Turn off the flame.

Now take a cooking vessel, heat it put remaining oil in it add chopped onion, slit green chili, fenugreek leaves, dill, sour leaves, fry it add cooked chicken & fry for 5 minutes.

Add 1 teaspoon of chilly & coriander powder, salt fry it for a minute, add tomato fry till the oil separates, now add grinded masala fry it add required amount of Soup Cooked in the cooker & water boil it till oil separates on the top/ boil till raw smell is gone turn off the fire.

Now chicken curry is ready.

Serve it with salad like cucumber, onion, tomato, lemon.

Note: This curry tastes well with ragi ball, chapati, dosa, idli, rice, idiappam.

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Dill Rice

Type: Break fast

Serving: Your desire

Preparation time: 15 minutes

Ingredients:

Rice – 2 cups

Dill – 2 cups

Oil – ½ cup

Cumin seed – ½ teaspoon

Cloves -4

Cinnamon – 1 piece

Green chilies – 4 to 5 slit

Onion – 1 chopped

Vegetables – 1 to 2 cups (Chopped carrot, sweet corn, potato, green peas)

Garlic cloves -8 to 10

Salt to taste                                                    

Preparation Method:

Wash & soak rice for 30 minutes.

Take a pressure cooker heat it put oil, add cumin seed, cloves, cinnamon, onion, green chilies fry till light brown, put vegetables, garlic cloves fry for 2 minutes, put chopped dill fry it add drained rice, salt, water & close the lid. Pressure cook for whistles turn off the flame.

Now dill rice is ready to serve

Note: It does not need any side dish.

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Ragi Laddu

It is one of the traditional sweet, it helps in putting on weight in proper way, best & healthy snack for children & adults.

Type: Sweet

Serving: Your desire

Preparation time: 5 minutes

Ingredients:

Ragi – 1kg

Butter Milk – 50ml

Salt – A pinch

Clean ragi & add salt, butter milk to ragi mix well, soak for 30 minutes.

Dry it in the sunlight .

After ragi is dried, heat a pan put handfull of ragi in the pan & roast it in medium flame till you listen crackling sound, roast remaining ragi in the same way.

Powder it from a flour mill.

Now ragi malt powder is ready.

Ingredients for laddu:

Ragi Malt Powder – 2 cups   

Ghee – ½ cup

Jaggery – ½ cup

Cardamom powder – 1 pinch

Water – ½ cup

Preparation Method:

Take a pan heat it, put water & crushed jaggery  stir till jaggery is melt.

Now Take a bowl put ragi malt powder in it & put cardamom powder, add jaggery 

Syrup little by little, put 1 to 2 spoon of ghee mix it well.

Take a lemon size of dough make it a round ball. Now ragi laddu is ready.

Note: You can add grated dry copra, roasted poppy seeds to the laddu.

Even you can prepare a semi liquid food for children around 9months but wash ragi well before drying it, if required avoid butter milk in this process.

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