IDLI - A healthy food

 Idli has to be top most comfort food for all south Indians,  

Idlis are extremely low calories, fat free, full of proteins and probiotic. 

This porous, fluffy, white disc could easily be the healthiest food.

Ingredients :

• 3 Cup Rice
• 3 Cup Boiled Rice
• 1 Cup Urad Dal
• 2 tsp Fenugreek seeds
• Water as required
• Oil
• Salt as per taste.

Recipe:

• Wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice.

• Soak it in water for 4-5 hours.
• Once your rice and urad dal have soaked then drain them and grind them again separately.
• Boiled rice is also grinded with soaked rice or with urad dal.
• The dal have to be ground into a very smooth paste, Add water accordingly, Grind the rice and boiled rice needs just slightly coarser.
• You have got both the texture, You mix them in large pot and mix them properly.
• Make sure that the consistency is thick.

• Keep the batter in warm place to ferment for about eight hours or overnight.
• Keep large plate below batter pot because the fermented batter can overflow from pot.

• Once your batter is fermented, you will see it, The batter is looking puffy and will rise quit a bit.

• Add salt into batter and mix well.

• Grease the idli stand with oil and take a ladleful of batter and fill the idli molds. 

• Add 1/2 glass water in the idli steamer and let it boil.

• Put the idli stand inside and close the lid.

• Let the steam build for 10-15 mins.
• Switch off gas and open the lid. 

• Wait till the steam is released before you take all idli molds out.
• Wait for another 5 mins. and them use the spoon to scoop the idlies out.

• Serve warm idlies with Coconut chutney and Sambhar.

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Dadpe Pohe - Traditional Maharashtrian Snack

Dadpe pohe is one of its kind Maharashtrian snack made traditionally since older times.

Dadpe pohe is made with Raw poha, onions, green chilly, grated coconut and tempered with spices.

There are variety of Maharashtrian recipes using poha such as Kande-Pohe, Dahi-Pohe, Poha-Chivda.

In Marathi language, 'Dadpane' means applying pressure.

This recipe derives its name from it. It is very simple recipe, Which is made by mixing raw poha with onion grated coconut, green chilly, peanuts and spices and is allowed to rest for few mins. by placing a plate and weight on the poha this method called is Dadpane.

Dadpe pohe can be served for breakfast or evening snack with tea.

Ingredients:

• 2 1/2 cup Flatten rice
• Sugar 1/2 tsp
• Water
• Oil
• 2 Finely chopped onions
• 2 finely chopped green chillies
• 3 tsp raw peanuts
• 1/2 tsp Mustard seeds
• 1 tsp Cumin seeds
• 5-6 Curry leaves
• 1 tsp Turmeric powder
• 1/2 cup Fresh grated coconut
• 1 cup Fresh coriander leaves for garnishing.

Recipe:

• In a mixing bowl 2 medium size finely chopped onion into pot and add into salt, sugar  

• Mix well using your fingers.

• Add 2  1/2cup flatten rice into same pot and sprinkle some amount of water and combine well.
• Rest for 10 mins. The poha absorbs moisture and it turns soft.

• Heat oil into pan , Roast 3 tsp  raw peanuts until its turns crunchy and add 2 chopped green chilies, It also roast with peanuts.

• After roasted then they are transfer into pohe mixture.
• Add mustard seeds and cumin seeds into hot oil, When they are pop up then add curry leaves and  turmeric powder and gas off.
• Pour the tempering over poha and mix well .
• Immediate plate place over the poha a few mins. 

• Garnish with fresh coriander leaves and fresh grated coconut. and sev.

Serve the Dadpe pohe with hot tea.

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Satara Special Recipe - "MAHADYA"

 Satara Spacial "Mahadya" Recipe. If you have no sabji at  home then it's best option for you.

    This is very simple and so easy recipe and no need more ingredients. Only use peanuts and onion and ingredients of tadka like mustard and cumin seeds, hing and salt.

and easy to make and no more time taken for this recipe.

So try this recipe at your home.

Ingredients:

• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Hing 1/2 tsp
• Chopped 2 medium size onion
• Grinded roasted Peanuts 2 cup 
• Red chutney (Kanda-lasun masala) 3 tsp
• Water
• Salt as per taste.
• Chopped fresh coriander leaves  for garnish.

Recipe:

• Heat oil in pan on medium flame

• Add mustard seeds and cumin seeds.

• When they are start pop up then add chopped onion and hing.

• Saute them and cook till onion get golden brown.
• Add Red Chutney( Kanda-lasun masala) and fry for 2 mins.

• Add 2 cup grinded roasted peanuts and saute them.

• Then add a little water and salt as per taste.

• You can add water according to the consistency you want.

• Cook on medium heat for about 5 mins.

• Gas off and garnish on chopped fresh coriander leaves.
• You eat as a chutney or sabji too.

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Maharashtrian Kadhi Recipe

This is simple and easy Maharashtrian kadhi.

Maharashtrian kadhi is tempered with mustard seeds, cumin seeds, curry leaves and ginger, garlic, green chilly paste to spice it up.

 Kadhi is considered to be light on a stomach and is ease to digest. Hence it is preferred to served kadhi in dinner along with boiled rice 🍚 or jeera rice or pakoda or kande bhajji. Also when kadhi is pipping hot some people like to drink it as soup too.

Let us now check the step by step recipe of Maharashtriyan kadhi with pictures.

Ingradients:

• Curd 1 bowl
• Water 3-4 bowl
• Besan 2 tsp
• Turmeric 1/2 tsp
• Salt as per test

For tadaka

• Mustard seeds 1/2 tsp
• Cumin seeds 1 tsp
• Pinch of Hing 
• Curry leaves 6-7
• Green chilly-Ginger-Garlic paste 1/2 tsp
• Kokum 2 petals

Recipe:

• Take 1 bowl curd into mixing bowl, Whisk curd by spoon.

• Add some water and again whisk by spoon
• Add 2 tsp Besan in curd and stir very well to make a smooth mixture without lumps. 

• Add 3 cup water and stir again, Consistency is very thin.

• Heat oil in pot, add mastard seeds, cumin seeds.

• When they are splutter then add pinch of hing, curry leaves, green chilly-ginger-garlic paste saute them very well 

• Add turmeric powder and Kokum petals into tadka and saute a minute on law heat.

• Add curd-besan thin mixture into tadaka.

• Stir it very well.

• Increase the flame to medium and bring the kadhi to a boil

• Time taken to cook kadhi will be around 15 mins.
• After it comes to a boil, then lower the heat and simmer it for 6 min.
• If kadhi is become too thick, then add some water and cook till it boiled.

• Add salt in kadhi and garnish with coriander leaves 
• Kadhi is ready. It served with hot Kande-Bhajji or Pakoda, served with plain rice, Chapati, Bhakari
• Highlighted recipes available on my website and please do visit on highlighted kande-bhajji recipes.

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