Ekadesi Idly (Moriya/Samo Idly)

This idly is made out of moriya (generally called 'Samo') that we use for ekadesi. These idlies are very simple to prepare. I learned this recipe from one of my senior god sister. I was once talking to her saying that I am bored of dosas for ekhadesi, she immediately gave an answer make idlies. This how I landed on this recipe and now it’s a very regular ekadesi item at home.

Ingredients:

Moriya - 1 cup
Curd - 2 cups
Carrot – 1
Capsicum – 1
Ginger – 1 small piece
Green Chillies - 2.
Curry leaves – a few
Corriander leaves – a small bunch
Salt – as per taste

Method :

Mix the moriya and curd together. Do not add water, the water in the curd itself is sufficient. Next mince the carrot, capsicum, cilantro leaves, curry leaves, green chillies and ginger. Add the minced items to the moriya and curd mixture. Keep it aside for 30 – 45 minutes. Make idlies from this mixture and serve hot with any ekadesi chutney or gravy.

Amrakhand

I was browsing through for the Shrikhand recipe and landed on this one. Amrakhand is nothing but Aam plus Shrikhand where Aam means Mangoes and Shrikhand supposedly means Ambrosia of the Gods. Shrikhand is also the name for a traditional Maharashtrian dessert made from yogurt, nuts and saffron. So this version of Shrikhand which uses Mango as its central taste factor is termed as Amrakhand. In simplest western terminology you can call this Mango Smoothie. It came out very well and we loved it. One added advantage is that you can make this for ekadesi also.

Ingredients:
Curd - 400gms.
Sugar - 5- 6 tbsp
Cardamom - 3.
Few strands of Saffron
Milk – 1 tbsp
1 fresh mango, to make about 1 small cup mango pulp (you can use canned mango pulp too)
1-2 tbsp charoli nuts for garnish
few fresh slices of mangoes for garnish

Method:

Tie curd in a clean muslin cloth overnight. (6-7 hours). Put into a bowl. Powder the sugar and cardamom and mix it with the curd. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar powder has fully dissolved into curd. In case the saffron strands have not dissolved completely, add them along with the milk to the mangoes. Make the pulp and add it to the curd mixture and Mix well. Empty into a glass serving bowl, top with the nuts and mango slices. Chill for 1-2 hours before serving.

Gatthe kee Sabji/ chickpea sticks in curd based gravy

This is a recipe that is made out of besan (chick pea flour) in a gravy of curd. It is mainly a marwaadi dish that i borrowed from a marwaadi friend. I tried it as this is my husbands favourite and is very simple and easy to make. It tastes good with roti and paranthas.

Ingredients:

BESAN (Chick pea flour) 1 cup

Oil 5-6 tbsp

Red chilli powder- 2 tsp

Salt to taste

water (very little to make dough)

Curd 1 cup

Hing (Asafoetida) 1/4 tsp

Turmeric Powder 1/4 tsp

Dhania (coriander) powder 1 tsp

Cumin seeds 1 tsp

Method:

1. Make a dough of chick pea flour, 1 tsp chilli powder, salt with oil and very little water. Knead well and make long rolls (just like soup sticks).

2. Boil water in a vessel and dip these sticks and boil for 10-15 minutes. This is called gattha.

3. Take out the sticks and allow them to cool a little and cut them into small pieces.

4. Take a pan and heat 1-2 tbsp oil. Add cumin seeds and asafoetida.

Add 1tsp red chilli powder immediately followed by 1 cup curd and mix well.

5. Add coriander powder, turmeric powder and salt and stir till the oil separates.

6. Add the boiled gatthas in to the gravy and cook for 3-4 minutes.

7. Add water if the gravy is too thick.

serve hot with rotis or paranthas

Sending this post for the "Holi Aye re" event Hosted by Vatsala of Show and Tell

Gujarati Kadhi/ Spicy yogurt curry

Kadhi is a yogurt based gravy which often contains chickpea flour and vegetable flitters called pakoras-Kadhi Pakodi. It is usually served in combination with Khichri. Although Kadhi is made in different parts of India, it differs in its flavour, taste and consistency. Gujarati and Rajastani Kadhi differs from the that made in north India. Traditionally it is sweeter and thinner than the northern varieties and is eaten without pakoras. Variations can be made on this basic dish by including vegetables like okra(lady's finger). The recipe that I made is from my mom. She often makes kadhi at home which makes an combo with rice and rotis.

Ingredients
Yogurt(curd)- 2 cups
Water- 3 cups
Besan(chickpea flour)- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Sugar- 1 tsp(optional)
Kasoori Methi(dry fenugreek leaves)- 1 tsp
Coriander(cilantro) leaves- 2 tbsp
Seasoning
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Ajwain- 1/4 tsp
asafoetida- 2 pinch
Green chillies- 2
ginger(chopped)- 1 tbsp
Red chillies- 2
Curry leaves- 1 string
oil/ ghee- 2 tsp

Method:
Mix the yogurt, water, beasan, salt and turmeric powder in a bowl. Heat oil/ ghee in a pan and add mustard seeds, cumin seeds, ajwain, red chillies. When the mustard cracks, add green chillies., ginger, asafoetida, curry leaves and saute them for 20 seconds. Now add the yogurt-besan mixture and allow it to cook on a medium flame for few minutes. Finally add sugar(optional) and  turn off the flame. Garnish with cilantro leaves and serve hot.

Macaroni-Pineapple Salad with Thousand Island Dressing

This is very healthy and very easy to prepare salad.Always serve the dressing separately. If we mix it and keep the vegetables generally let out water and the whole salad will be watery. If the salad is going to be served immediately then we can mix it and serve. I pack this salad for my husband for his dinner at least two days a week and he loves it.Just toss it up and have fun.


Ingredients
Boiled Macaroni 2 cups
Pineapple diced 1 cup
Tomato 1 cored and diced
Cucumber diced 1 cup
Lettuce chopped 2 cups
Capsicum diced ½ cup
Lime Juice – 1 tsp
Salt and pepper as per taste


Dressing
¾ Cup Thick Yogurt whisked with a fork or spoon to creamy texture
¼ tsp crushed raw mustard
A pinch or 2 of salt
Few drops of lime juice
1 tsp sugar
1 tsp finely chopped capsicum
1 tbs Tomato ketchup( No onion No garlic from Kissan)

Method

Boil Macaroni till it becomes soft. Drain the water and cool it immediately by pouring cold water on it.Mix all the above mentioned ingredients of the salad in a salad bowl. Garnish with Little boiled corn, pomegranate,coriander leaves and cheese.For the dressing mix all the mentioned ingredients in a bowl.

Boondi Raita

Boodi raitha is the easiest side dish which anyone could make. Raita is an Indian condiment made of yougurt mixed with spices and cilantro leaves. Vegetables like carrot, cucumber, tomatoes and even fruits like pineapple are commonly used. In this recipe I have used boondi. 

Boondis are small, crispy, fried droplets made of gram flour (chickpea flour). Although they are available in all Indian grocery stores, its very easy to make it at home. The boondi raita is so special due to the crunchiness of the boondi and the cooling effect of the yougurt and the mild spices that gives an exotic taste. I learnt this recipe from my mom Geetha Sundaram. She often  makes this kind of raita at home and it's my husband's favourite too.

Ingredients:
chickpea flour(gram flour)- 1/2 cup
water
oil to fry the boondi
yogurt- 2 cup
red chilli powder- 1/4 tsp
salt to taste
chat masala- 1 tsp 
cilantro (corriander leaves) to garnish

Preparation:

Mix chickpea flour with water to a  dosa batter like consistency. Heat the oil in a pan enough for deep frying. Hold the boondi karandi ( a ladle with small holes) on top of the hot oil and spread the chickpea batter on it. Fine droplets of chickpea batter falls through the holes of laddle in to the oil. Fry the boondi until golden brown and drain it to remove excess oil. Take yogurt in a bowl and beat them. Add salt and mix well. Add the boondi and sprinkle the chilli powder and chat masala on top. Garnish with cilanto.

Suggestion: Boondi raita is served as one of the best condiment for Pudina pulav.