Rady's Recipes

Green Garlic Stems Chutney

2008-06-19T13:33:00.000-07:00

In the early summer months, I walk into the Saturday market with one question in mind...am I going to see the beautiful green garlic stalks...My mom taught me to make a chutney with it...Its available only couple months a year, so wondering if I can freeze this and use all year round...
Its kinda spicy and the whole family loves it - barring our little one.

Here's the recipe - Do try it...after all garlic is really good for you ;)

Green Garlic Stems 8 - 10
Green Chillies - 2
1 handful Cilantro leaves
1 tsp cumin seeds
1/2 cup dry/ wet grated coconut
Salt 1 tsp
LEmon - 1/2 squeezed
Plain yoghurt - 1/2 cup

Grind all the ingredients - enjoy with your lunch ...or use it as a spread on your sandwiches....

Peas Cauliflower Bhaji

2008-02-14T09:41:00.000-08:00

It was one of those evenings when you have guests and you want to make something quick, that has a twist to it....This was one of those recipes... I always make this vegetable except this time, I added huge chunks of a tomato (uncooked) while cooking the veggies...The juice of the tomato added a little bit of tartness and loads of flavor to the seemingly simple Curry....

Cauliflower - 1 large cut into big pieces

Peas - 1.5 cup

Tomato - 1 large cut into 8 pieces

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Turmeric Pdr - 1/2 tsp

Chilli Pdr - 3/4 tsp

Kadipatta Leaves - 10

Salt - 1.5 tsp

HEat oil, add mustard seeds , 2 pinches of hing and kadipatta leaves to seasoning. Then add turmeric and chilli pdr. Saute the cauliflower in this for a couple minutes on high heat. then add peas and tomatoes, mix well and cook on a low flame until the cauliflower is cooked but still has a bite to it.

Add salt and garnish with cilantro..

Enjoy with Rice or hot rotis... Tastes very good if you have Kadhi...( recipe to follow)

Vaange Bhareet (Eggplant Raita)

2008-02-11T08:17:00.000-08:00

I love Eggplant...in all shapes and forms...pakodas, curries and Raitas...This recipe is of a Eggplant Raita, that is easy to make and keeps folks coming back for more....

Eggplant - 1 Large

Onion - 1 medium chopped

Chillies - 2 slit vertically

Cilantro - 2 tbsps chopped

Oil - 2tsp

Turmeric + Chilli Powder (1/8 tsp each)

Salt - 3/4 tsp

Yogurt - 2 tbsps

mustard seeds - 1/2 tsp

Cut the Eggplant vertically to make 2 long pieces. Apply oil on the skin of the eggplant and the flesh. Heat the oven at 450, place the Eggplant skin down and cook for about 20 -25 minutes. At the end, probe with a fork and ensure its fully cooked.

Remove the Eggplant and scrape off the fleshy part from the skin...set aside to cool. Now add Raita, Salt, cilantro, onions. Time to garnish...

Heat Oil, add mustard seeds, when they are done spluttering, add chillies, turmeric and chilli powder...Turn off the heat and add the seasoning to the eggplant... Mix, enjoy with Hot rotis....

This recipe stores well in the fridge for a day. The raw onion tends to get stronger in flavor as this dish rests...so best eaten fresh...

Enjoy!!

Misal - A Maharashtrian Delicacy...

2008-02-09T15:56:00.000-08:00

Misal means 'mix'. This dish is used as a mid meal / snack or is another weekend Brunch Dish. It has a combination of pulses (protein) + Pohe (Carbs), so makes for a healthy delish meal. The recipe has a lot of ingredients, so it may sound complicated...but it really is not....My husband and I love it...and our little girl has come to love a few ingredients so I do not need to cook a seperate meal for her.... The components of Misal in this recipe are - soaked brown chana + potato pohe + rassa (the life of this dish) + condiments (Sev, onion, cilantro,lemon , chillies.....) Brown Chana:

Soak 2 cups of Brown Chana overnite.

The next morning, put them in the pressure cooker with 2 cups of water, 1 tsp salt, a pinch of turmeric + chilli powder. Cook until 4-5 whistles and set aside..

Potato Pohe:

2 potatoes cut into slices

4 cups THICK pohe

2 tbsp oil

10 kadipatta leaves

1.5 tsp salt

1/2 tsp sugar

1/2 tsp turmeric

2 pinches hing

1 tsp mustard seeds

Heat oil, season with mustard seeds...when it finishes spluttering, add hing, kadipatta, turmeric and sliced potatoes. Let the potatoes cook. In the meanwhile, wash the pohe in a colander and remove water.Let them sit for 5-10 minutes. When the potatoes cook, add salt, sugar and Pohe. Mix, put the lid on the vessel and cook on a low flame until the pohe are cooked through...this should not take more than 5 minutes...Set aside...

Rassa - The yummiest part of this dish

2 tbsp oil

2 tsp mustard seeds

Kadipatta 10 leaves

Onion 1 chopped

Red Chilli Powder / Kanda Lasun Masala 1.5 tsp...whatever you have on hand

Salt 1 tsp

Sugar 1/2 tsp

a splash of lemon

Water 6 cups

Heat oil, add mustard seeds...when they are done spluttering add onions, kadipatta and cook until onions are translucent. Add chilli powder / kanda lasun masala , mix and then add water. Add sugar salt and let this concoction boil on a low-medium heat for about 40 minutes. Ad the end, add a dash of lemon and taste it...it should be spicy ...add salt to taste....

Ok so now bring the condiments of your choice... I like Sev , chopped cilantro, chopped raw onions and a wedge of lemon...

Set out a wide dish. Add couple tbsps each of the chana, pohe and rassa....top with sev, chopped onion, lemon, cilantro...and enjoy with a slice of bread...

Palak Paratha and Mixed Vegetable

2008-02-04T15:02:00.000-08:00

When I wake up on a Saturday / Sunday morning, all I can think of are the meals that I will cook for my family that are different from weeknite meals. So I end up cooking elaborate breakfasts and lunches.
I happened to stumble upon this combination that both my kid and husband enjoyed and is fir for brunch.... Its easy to make , nutritous and yummy.

Palak Paratha
Take 2 -2 2.5 cups of palak, blanche and grind with a green chilli, couple cloves of garlic and salt.
2 cups wheat flour
2 tbsps oils
1/2 tsp salt
1/2 tsp haldi
1/2 - 3/4 tsp of sesame seeds

Make a dough of all the above and let it rest for 20 minutes
Roll out the dough balls into parathas, cook with a little oil on both sides.

Mixed Vegetable:
------------------
1 Big carrot, cut into chunks
1/2 medium cauliflower cut into chunks
10 - 12 red raddish split into half
1/4 cup lite sour cream
1.5 tomatoes crushed.
oil 1 tbsp, with hing, mustard seeds and kadipatta to taste.
1/4 tsp haldi
1/4 tsp chilli powder.
1 cup warm water.

Heat Oil, add mustard seeds, let them splutter, add hing and kadipatta in a pressure cooker. Add crushed tomatoes and cook them till they leave oil on the sides, then add haldi, chilli powder. Add vegetables and saute for a couple minutes. Then add sour cream, salt, water and give 2 whistles...

Serve hot with PArathas...Enjoy!

Dahi Bhendi (Okra in Yoghurt)

2007-06-08T15:13:00.000-07:00

The name to me does not sound very appetizing, that will quickly change when you taste this dish. This is a dish that my mother learnt from my dad's mom and has come to be my favorite. Make this recipe couple hours ahead of time, chill and enjoy as a vegetable or raita.

Tastes better with chappati than rice, yummiest eaten alone ;)

Dahi Bhendi
1 lb Bhendi cut into BIG pieces (Bhindi is Okra and can be found in frozen section - chopped)
5-6 slit green chillies
2 tbsp chopped cilantro
Salt to taste
1 tsp sugar
2 cups of dahi, beaten
1 tbsp oil
1/4 tsp mustard seeds
2 - 3 ts[ groundnut powder, optional

Clean and cut the Bhendi in big pieces. You want them to remain intact.
Heat oil, add and mustard seeds , wait till they finish spluttering.
Add green chillies and cilantro and let them brown.
Now add the bhendi and cook on medium flame (not to cover the vessel) until the bhendi is brown.
remove the chillies. Add salt, sugar and turn off the heat.
Move the bhendi to a serving bowl, mix groundnut powder and dahi. Refridgerate....

Enjoy!!!

Baked Vegetable

2007-06-05T14:49:00.000-07:00

This recipe is a favorite in my family. I considered it a feast when Mom made it and my husband loves it too. My sister Geetu reminded me of this old time favorite and thus I would like to share it with you to...

Ingredients

Make this sauce ahead of time and this will decrease the cooking time.

2 tbsp Butter (or ghee)
3 tbsps maida
1/4 gallon milk
Salt to taste
Pepper to Taste
Couple pinches of garlic powder add a lot of flavor.
Add a cup of fontina / mozzarella if you want it to be rich....

put Butter / Ghee in pan. Add maida, and roast it on low heat till it givesout a cooked aroma (do not let it become brown) . Gradually add lukewarm milk and stir continuously to avoid lumps.
let it boil on medium flame until it thickens. Add salt+pepper+chilli flakes , garlic powder to your taste. Set to cool.

Microwave frozen mix vegetable bag for 2 minutes. The vegetables should thaw but not completely cook
Put them in a flat vessel, add white sauce
Top with Tomato Slices and Grated Cheese of your choice.
Preheat oven to 450 and then cook it for 20min-25min

Enjoy with Toasted hot bread!!

Quick and Easy Peas Bhaji

2007-05-07T15:06:00.000-07:00

I would like to share a recipe that my good friend Nis shared with us gals...that turned out fantastic and it literally took 5 minutes. Its easy to make and adds a lot of flavor to the meal...

Recipe:
I packet frozen shelled peas
Oil 1/2 tbsp
Jeera - 1 tsp
Dhania Powder - 2 tsp
Chilli Powder 1/4 tsp
turmeric Powder - 1/4 tsp
3-4 cloves of garlic
Salt to taste...

Thaw the Peas. Heat oil, add jeera. when browned, add garlic...let it brown a little, add dry masalas, saute. Then add the peas and some salt. Saute for 4-5 minutes and enjoy!!!
Thanks!
Radhika

Aloo - Surti Papdi Vegetable

2007-05-01T12:39:00.000-07:00

Tanvi, comes to me many times and ask "Ah doing, Mamma". I guess its her way of asking me what I am upto. I found asking myself the same question...with respect to this Blog. I started off with ideas to feed kids...but as I continue my experimentation to modify recipes and make them kid friendly, I end up thinking "Oh this is a great recipe for adults too". And so I think my quest is to find easy recipes that are kid friendly and one can make even with a busy lifestyle...This intent is more convincing to me and helps a wider audience if you will.....

With that thought in mind, try this Aloo - Surti Papdi Vegetable I made one day, when I was experimenting. I loved the flavor the Papdi imparts to the gravy....

Recipe:
Potatoes 3-4 peeled and cubed
Surti Papdi Whole about 3 cups (Frozen)
Tomatoes 3 chopped fine
Oil 1 tbsp
Jeera 1 tsp
Hing 2 pinches
Dhania Powder - 1.5 tsp
Salt 1.5 tsp or as needed
Haldi - 1/8 tsp
Chilli Powder - 1/4 - 1/2 tsp depending on spice level.
2 cups water

Heat Oil, add jeera, hing and saute tomatoes in a pressure pan until cooked. Add chilli powder, haldi (turmeric) and dhania powder..saute, add potatoes , surti papdi , water and pressure cook for 2 whistles. Top with Coriander leaves and serve hot with Roti / Rice.
This vegetable stores when refridgerated for next day!

Enjoy!!

Cabbage Dhal

2007-04-17T09:38:00.004-07:00

I usually have cabbage stocked in my fridge. It lasts long, and each time I buy one, cannot finish it all at once. Having a lot of friends from the states south to mine (Maharashtra), I increasingly find my cooking influenced by their cooking techniques and even recipes. I love that many recipes in Marathi food / cuisine is very similar to Andhra food....so I have most of the ingredients handy, and I can find easy twists to my usual recipes :)

Try this Cabbage Dhal, it is a quick way to incorporate Vegetable and Dhal in one recipe....serve hot with Rice / Roti....

Recipe:

1/2 cup toor daal
1/2 cup masoor daal
3 cups finely chopped cabbage
hing - 2 pinches
kadipatta leaves 10
1/8 tsp mustard
1/4 tsp urad daal
2-3 pinches turmeric
2 tsp oil
1tsp salt
1 tsp sambar masala

Pressure cook both daals together until fully cooked. Mash and keep aside.
Heat oil, add mustard seeds, whenthey crackle, add urad daal. When the Urad Daal browns, add hing, kadipatta. Wash chopped cabbage and put it in seasoning. Cook with a lid, until cabbage is fully cooked. When cabbage is fully cooked, add turmeric, sambar masala, stir. Add salt. Then add mashed daal and let this come to a boil. The daal should not be very liquidy...

Serve hot with Rice / Rotis...For kids, top with some ghee.... Enjoy!

Chicken Patties - a good snack...

2007-04-17T09:38:00.002-07:00

Chicken.... I love it! I use the Blogs and various internet sites to try out a new chicken recipe each and every time... We are offering it to our child as it is a good source of protein...a little goes a long way. I have created this recipe to make a snack or a finger food for my little one... I hope you enjoy it and as always ,send me any feedback / ideas.

Chicken Patties
1-2 Chicken Breasts / thighs
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
1.5 cup water
Garam Masala to Taste
Picnch of turmeric
2-3 tsp chopped cilantro
bread crumbs
Oil to fry

Thaw the chicken breasts / thighs. Put in pressure cooker with water, ginger, garlic, salt. Give 2 - whistles. Take it out and shred the chiken. Mix with cilantro, garam masala, a pinch of turmeric. Taste...add salt if necessary. Coat with breadcrumbs...fry and enjoy!! serve with ranch dressing / ketchup.

For the adult version, add chopped / grated onion, capsicum....its yummy! serve with ketchup

Green Moong Dosa

2007-04-17T09:38:00.001-07:00

This recipe is quite popular with my friends in Andhra. I found it apt to feed children and would like to share it with you all.

Recipe:
1 cup split moong (with the green skin)
1/4 tsp ginger
1/2 tsp salt
chopped white onion, cilantro (optional)

Soak moong for couple hours and then to a smooth paste with ginger and salt. Then make dosas sprinking onion and cilantro....serve with ghee / yoghurt.

This recipe makes for a healthy snack, that is packed in protein and can be enjoyed by elders too. The elders would love some chutney with it.....

Squash Roti

2007-04-17T09:38:00.000-07:00

I am not very fond of red squash dishes. I have found however that it is used in a couple ways which enhances its flavors. One of them is to make a dough with it and make a roti out of it...Turn out very good. Red Squash/ pumpkin is a very healthy vegetable and this preperation will make it easy for all to eat.

Ingredients:
2 cups wheat flour
3/4 cup rice flour
1/4 cup besan (optional if you child cannot digest it)
1/4 tsp hing
1 tsp jeera
1 tsp sesame seeds
1 cup chopped cilantro
1/2 tsp chilli powder (vary to your level of spice)
1/4 tsp coriander
1 cup beaten yoghurt
1.5 tsp salt
1 cup red pumpkin puree. ( You can buy frozen puree in a grocery store. else cook and grind)

Make a dough with all the ingerdients. Roll out like a chappati and cook well with ghee...IT is ver yummy...
Enjoy with dahi / raita / pickle.

Veggie Pasta Kids Love.....

2007-04-04T13:13:00.000-07:00

Its a challenge to get kids to eat all veggies. This recipe incorporates a lot of vegetables that are cooked in the oven, giving them that yummy taste and then mixed with a pasta of your choice....
I use red / yellow Bell Peppers to add color variation, which kids love...

Colorful Pasta.
Cut 1 carrot, 1 zucchini, 1 floret of brocolli, 1 red / orange / yellow Bell Pepper, 1 onion in sizable vertical pieces. Mix them with olive oil, salt and oregano. Set them in 1 layer on a baking tray and bake for 30-40 minutes, tossing them around as needed.\

Boil a Pasta of your choice on the side. When the veggies are cooked ot your level of consistency, toss them with the Pasta.
You can also serve with a White PAsta Sauce...if you feel this preperation is dry...

My family and I love it, hope you will too...

Kobi Bhaat (Cabbage Rice)

2007-02-12T00:26:00.000-08:00

As a concept, it seems wierd to put cabbage in rice, but this variation of a Marathi recipe is ideal for kids and adults. Its easy to make, quick and can be enjoyed with a raita / kadhi / buttermilk.

Kobi Bhaat:
1 cup basmati rice
1.5 cup grated cabbage - big grates work better than the fine ones.
Oil 2 tsp
Ghee 1 tsp
Jeera Powder - 1 tsp (preferably fresh)
Grated Ginger - 1 tsp
3 slit green chillies - optional, if you want it a little spicy.

Procedure.
Grate Cabbage and Ginger
Wash Rice and set aside to drani for 15-20 minutes.
Heat Oil, Add Green Chillies and the cabbage and ginger.
Saute the mixture on medium for a minute or so.
Add Rice and saute further, until the rice is well roasted.
Add jeera powder.
Add 2.5 cups warm water, salt and ghee and let the rice cook on a medium flame.
Let the rice cook open until 75% done and then cover with a lid.
Top with coriander leaves when done.

Enjoy with Raita / KAdhi / Buttermilk.

Thanks,
Radhika

Mug Daal with ButterMilk

2007-02-06T10:10:00.000-08:00

Many children like yogurt and buttermilk. I always make this Daal for my girl, as she likes buttermilk and all its variations. When I found out, she likes Kadhi....I used a variation of Mug Daal Recipe to make it taste it KAdhi. That way she gets the protein and the calcium.

Mug Daal with ButterMilk
Mug Daal 1/2 Cup
ButterMilk (home made or diluted from yogurt) - 5 cups
Garlic - 2
Oil - 2 tsp
Jeera - 1/4 tsp
Hing - couple pinches
kadipatta - 5-6 leaves
Salt - 1.5 tsp
Red Chilli Powder ( as needed)
Cilantro for garnish

Procedure:
Cook Mung Daal with a couple pinches of turmeric until properly cooked (3-4 whistles in cooker). MAsh Daal.
Put Daal in a vessel, add buttermilk, crushed garlic (I leave big crushed pieces so the flavor in in Daal butI can remove the pieces), salt and let it come to a boil.
Season this with oil, jeera, hing, kadipatta.
You can add red chilli powder in the seasoning depending on spice tolerance.

Garnish wih Cilantro for a little color variation.

Please let me know what you think of this recipe.
Thanks,
Radhika

Rice Kheer

2007-02-05T12:41:00.001-08:00

As a child, I waited all year for my Mom to make Rice Kheer. Traditionally Rice Kheer is only made in 'Pitru Paksha', a time where you remember all the loved ones that are no longer with us. My mother follows the tradition and so, I do not recall eating this Kheer in a happy setting.
As I grew up, I realised I wanted to make it as and when. The issue was the process. My mom soaks, dries and then lightly grinds the rice to make Kheer out of it. Being a working mom, I do not have the enthusiasm to follow this complicated procedure. So I tried making the kheer with coarse IDLI RAVA. It tasted just as good and Coarse Idli Rava is easy to find. You can subsitute Idli Rava with normal Rava to make Rava Kheer...which is just as yummy....

Rice Kheer:
Coarse Idli Rava - 1/2 cup or Normal Rava - 1/2 cup
Milk - 5 cups
Ghee - 2 tbsps
Sugar - 1 cup...You can add more or less depending on your taste
Chopped Cashews - a handful
Raisins - handful
Nutmeg Powder - few dashes
Kesar - 15 strands

Procedure:
Keep Milk to warm on a burner, use milk with high fat content.
In a seperate vessel, heat ghee and when its hot, roast Rava / Idli Rava for a couple minutes.
Add the milk to this vessel, and let the milk boil. When the milk and Rava mixture is at a pint that the Rava is cooked and milk is thickened, add sugar. You can add the nuts and remaining ingredients now.
boil until the dry fruits are soaked well. Shut off the heat below the vessel and let cool.

Personally I like when the kheer is cold and thick in consistency. It gives a porridge like consistency that even my girl enjoys. I make this kheer ahead of time and she can enjoy it as a snacks for a few days !

Please let me know what you think ....
Radhika