Saturday, 4 March 2017

Amla Rice,Nellikai Sadam,Usirikaya pulihora,Gooseberry Rice Recipe

Amla / Awla / Gooseberry is a super fruit and it has numerous health benefits.

Amla(known as 'usirikaya' in telugu and 'nellikai' in tamil and kannada) is rich in vitamin C and is very essential to include it in our diet frequently.

 One should eat amla daily as it is well known for its health benefits and is proved to be the best immune boosters. It is high in vitamin C and a great source of antioxidants.

It helps to control diabetes, heart diseases and protects us from cancer. Due to its high anti-oxidants, it slows down ageing.

This amla rice recipe is  called as usirikaya pulihora in telugu.....I made it simple just like lemon rice.

Cooked Rice - 1 and 1/4 cups
Amla - 1/2 cup heaped grated

To temper
Urad Dal - 1/2 tsp
Curry leaves - a small sprig
Oil - 1 tbsp + 1 tsp
Mustard Seeds - 3/4 tsp
Chana Dal - 2 tsp
8-10 Cashew nuts,broken
Curry leaves - 1 sprig
Red Chillies - 2
green chillies - 1
Peanuts - 2 tbsp
Turmeric powder - 1/4 tsp
Hing - a small pinch

Method :
1.Wash and soak the rice for 10 to 15 minutes with 2 cups of water.Prepare the rice either in pressure cooker or rice cooker.spread it with a tsp of oil.Cool the rice completely.
2.Wash amla, grate it using a grater,Discard the seeds...Set aside.Heat oil in a pan - add the items under 'to temper' table, let mustard seeds splutter.
3.Fry till dals turn golden brown then add grated amla and saute for 2-3mins.
4.Add cooked rice to the amla seasoning and mix gently.
5.Serve hot with papad or any curry of your choice.

Use amla as per sourness of amla. Some amla are very sour and may make the rice very sour.
You can use leftover rice too to make variety rice.If you are using hot rice,make it well in advance fluff and spread it with oil and keep aside.
If you wish you can even add onion for extra crunch.
Adjust the number of green chillies in the recipe accordingly.I prefer to make this rice spicy and tangy.

Sunday, 13 November 2016

Pudina paratha recipe, Mint lachha paratha,restaurant style pudina paratha recipe

Mint or pudina is supposed to make a cooling with summer approaching presenting my first summer recipe pudina paratha.

this is hotel style paratha recipe where the mint paratha is layered like the lachcha paratha.

Pudina means mint leaves in marathi and hindi and paratha is an unleavened flat bread made from whole wheat flour.
 pudina parathas are crispy, flaky, layered, mint flavored whole wheat flat breads.

they are crisp as well as flaky and need to be served hot. if you plan to serve in the tiffin box, then just make simple paratha without the layers.
i have used fresh mint leaves. though you can also use dried mint leaves. you can also add more or less mint leaves as per your taste. you can serve pudina paratha with a mango pickle, curd or paneer gravy.I had made them for dinner


For dough:
Whole Wheat Flour / Atta - 1 cup
mint leaves 1/2 cup
Salt to taste
Water - 1/2 cup or as needed

For mint masala stuffing:
1 cup tightly packed fresh mint leaves or 3-4 tbsp dry mint leaves
1 tsp cumin seeds/jeera
½ tsp fennel seeds/saunf
1 dry red chili, broken and seeds removed or 5-6 pepper corns
1 tbsp chaat masala

Soft Unsalted Butter / Ghee / Oil as needed
Wheat flour as needed for dusting

1.Take flour ,ghee /butter/oil ,mint leaves and salt in a bowl. mix well. Add water slowly and make it into a soft dough. Cover it and let it rest for 30 mins. a pan, add cumin seeds, fennel seeds and roast for half  a minute on a low flame.
next add 1 dry red chili, broken and seeds removed or pepper corns.roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder

3.Now chop mint leaves very finely. Add salt and above masala in it and mix well with your fingers. divide the dough into equal balls.

4 Take a ball and roll it into circle. Spread some butter /ghee/oil all over it and sprinkle flour. Sprinkle mint masala and start pleating. begin to fold from the edges like a fan with pleats.fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.

5.prepare the pleated roll balls like these and keep aside covered to rest for 5 minutes.take one pleated ball and dust some flour on both sides.Now roll it into paratha of 5-6 inches.

6.Heat a tawa. Put paratha in hot tawa.when you see the paratha puffing up at some places and is ¼th cooked then flip.

spread some oil or ghee on this side.flip again and spread some oil or ghee on this side the edges with a spatula so that they are cooked well.flip a couple of times to get even roasting and cooking of the parathas.

7. put them in a casserole or a roti basket in case you are not serving them right away.

8. serve pudina paratha plain with some mango pickle or curd or with a dal fry

Saturday, 1 October 2016

Navratri Upwas recipes | Vrat-falahari -fasting dish- thali

Navaratri represents celebration of Goddess Durga, the manifestation of Deity in form of Shakti [Energy or Power]. The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights.The Navarathri festival or ‘Nine Nights festival’ becomes ‘ten days festival’ with the addition of the last day, Vijayadashami which is its culmination.

Navratri Celebrations 2012 starts from October 16th 2012 to October 23rd 2012.

Since in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed in some cases. Special ingredients and vegetables are used for the dishes, which vary from region to region. 

The Navratri fast is observed from the first day to the ninth day. Some devotees only observe fast during three days i.e., first fast during any one of the first three days and second fast during any one of the next three and last in any one of final three days. Some people confine to milk and fruits during the nine days. Most devotees take a single meal during the day. Non-vegetarian food is totally avoided.

Heres a collection of few upwas dishes which can be eaten during your fast. 

Click on individual recipe name for detailed recipe

For NAVRATRI sweet dishes which can be made as naivaidya during navratri ,


Pls click on     Navratri special recipe dishes       for complete main course thali menu

SWEET KACHORI                                              UPWAS BHAJANI THALIPEETH

 UPWAS  BATATA WADA                                                     ARVI/ARBI SURAN TIKKI

 UPWAS KACCHI KELI VADA                                             UPWAS ALOO PATTICE

UPWAS KACHI KELI  KABAB                                                      RATALA THALIPEETH

FALAHARI SABUDANA CHIWDA                                                     RAJGIRA WADA

SABUDANA BATATA CHAKLI                                             SUN DRIED BATATA KEES

                                                                                              RAJGIRA POORI

UPWAS SABUDANA APPE                                              UPWAS  DOSA


SABUDANA CHIKODI /PAPAD                                      BATATA WAFERS



UPWAS SHENGDANA AMTI                                       UPWAS BHAGAR/VARICHA BHAT


 KACCHI KELI SABUDANA CUTLET                                              SHENGDANA LADOO

SABUDANA WADA                                                             SABUDANA KHICHDI



UPWAS GULABJAMUN                                          KELE KE WAFERS

RATALA /SHAKARKAND HALWA                                       SURAN (YAM) THALIPEETH       



UPWAS KOFTA CURRY                      RATALA ( SWEET POTATO) LOLLIPOP                    


UPWAS RATALA CHAT                                            APPLE MALPUA


                                                           FRUIT CHAAT

                                                                              RATALA (SWEET POTATO) KACHORI

SABUDANA ROLL                                                                                       ARBI BHAJI