Celery Theeyal

Recipe for Celery Theeyal

Posted by Hema Anand, USA on 29/04/2020 

Chop celery and keep it aside.  In coconut oil fry 5-6 red chillies,1/4 spoon black pepper, 1/4 spoon methi seeds, 2 tablespoon dhania, 3/4 cup coconut, a handful of curry leaves and make it fine paste.  Sqeeze Tamarind water from a small lemon size has to be ready

In coconut oil add curryleaves, mustard,hing saute the celery,turmeric powder, tamrind water and salt let it boil for some time.  Add the ground paste and jaggery to be added to compensate the taste.

Shakar Biranji

Recipe for Shakar Biranjai

Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.

Mongore - மொங்கோரே

Recipe for Mongore - மொங்கோரே 

Posted by Chef. Swaminatha Sharma on 10/04/2020

A traditional village food from Madhya Pradesh usually served with Buggulu Masala topped over with green chutney and raitha.  This is unique and traditional unlike other recipes of Moong dal Pakodi.  Please do try at home and let us know your feed back in our facebook group.

Soak 250 gms of Moong dal for 4 hours.  Coarse grind with Ginger 1 piece, green chilly 1 no and required salt.  In a pan add fresh coriander seeds and saute to brown colour.  Allow to cool and grind to powder.  Add this powder to the grinded moong dal along with Finely chopped fresh coriander leaves and spinach and mix well.  Make the batter to vadai batter consistency.  Deep fry in Oil and drain excess oil in a tissue paper.

Place the Pakodi in a plate, sprinkle Buggulu Masala.  Top up with Green Chutney and Beaten Curd over it and serve hot.  Your MONGORE is ready.  

Serve with Pride | Serve with Joy.

Green chutney recipe : Coriander leaves, fresh mint leaves each 1 cup, ginger 1 piece, green chilly 1 no, salt.. Grind to fine paste.  Add beaten curd and 1/2 lemon squeezed to it.. Green chutney is ready.

Brinjal Dry Curry

Recipe for Brinjal Curry...

Get 2 nos of Big sized country brinjal.. Cut into 2 halves and remove the inner seeds.. You have outer shell and cut into large pieces.  Sprinkle salt, turmeric and aaharam red chilly powder, sprinkle few drops of water and mix well and keep aside for 15 mins.  In a tawa, add Oil, splutter mustard seeds, urud dal and channa dal.  Add curry leaves and add the mixed brinjal and simmer for 5 mins covering with a lid... Remove lid and mix well.  Add handful of grated coconut and saute in high flame.  Remove and serve hot with Curd Rice & Avial.  Goes yummy... 

Soya Mirchi Saag

Recipe for Soya Mirchi Saag

By Chef Swaminatha Sharma on 06/03/2020

Soak 2 handful of soya chunks in hot water until soft, squeeze and drain water. Keep aside. Chop 2 onion and 2 tomato to fine pieces and saute in 50ml oil. Add 1 slitted green chilly, 2 tsp of GG paste and mix well. Add the soya chunks, add Aaharam's Red Chilly powder, turmeric powder, coriander and cumin powders one by one and mix well. Add required salt and 100ml of fresh milk and keep cooked in lower flame for 5 mins. Once oil oozes out on the sides, add fresh coriander leaves and 1/2 tsp of Garam Masala topping over it and mix well and serve hot with your main course. Your Soya Mirchi Saag is ready to serve.

Omavalli Rasam

Recipe for Omavalli/pepper Rasam

This is a very healthy and tasty recipe apt for today's problem .it will increase immunity.can grow the plant easily in pot.

Ingredients : Omavalli leaves- 10, Tamarind- lemon size, Salt, turmeric, asafoetida- as per taste.

Roast and powder  :  Toor Dal- 1 tsp, Pepper-1 tsp, Jeera-1 tsp, Daniya- 1 tsp, Red chilli-1, Curry leaves- handful, Garlic-4(optional), Ghee -1tsp

Method :  Wash omavalli leaves n tear to pieces.boil 1 Tumblr water n add the leaves.boil for few more mins.cool , squeeze n filter n keep it aside.  In a kadai,add ghee,add toor Dal,daniya,(coriander seeds),pepper,jeera, red chilli,curry leaves,garlic.roast n powder and keep aside.  In a thick vessel,add tamarind water, salt, turmeric powder n boil for 5-8 mins.add a piece of jaggery.add the powder n mix well.add the omavalli water n some more water.switch off the stove when it becomes frothy.garnish with coriander leaves.It won't taste different due to omavalli.  Your tasty Omavalli Rasam is ready to serve.  Serve with Pride, Serve with Joy.

Bread Cheela

Recipe for Bread Cheela

By Chef Swaminatha Sharma on 06/04/2020

In a bowl, add 1 cup of Besan flour.  Add 1 nos tomato and onion finely chopped, 1 green chilly, 1 tsp of turmeric powder, 1/2 tsp of Aaharam Red Chily Powder, chopped coriander leaves, salt as required and make it like batter as we make for Bajji.  Cut bread to required size, dip in the batter and place on the Tawa.  Add oil and cook on both sides and serve hot with green chutney / Red chilly.  Your Bread Cheela is ready.