Wednesday, December 10, 2008

How to make peanut powder (shengdanyache koot)


250 gms peanuts with skin. 


Dry roast the peanuts in a kadhai (pan) till peel of the peanuts comes off it. There will be an aroma in the air once the peanuts are roasted, remove them from the fire and let them cool. Using your fingers remove the peel of the peanuts. When they are clean coarsely grind them in a mixer-grinder on low for a second, mix it and grind again for a couple of seconds. If you grind for too long it will become peanut butter be careful. :) 




5-10 curry leaves
2-3 green chillies
2 onions, finely chopped
2-3 flakes garlic, finely chopped
3 cups gram flour (besan)
4 tbsps oil
3 tbsps coriander leaves
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste


1.Dry roast the besan in a pan till pink. Keep aside.
2.Heat oil in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, curry leaves, garlic and onions. Fry till onion is transluscent and pink.
3. In a bowl mix together besan, red chilly powder turmeric powder and salt with water to make a paste with ribbon like consistency when dropped form a spoon.

4. Stir in this paste slowly. Mix well. Make sure no lumps are formed.
5. Keep stirring as the mixture cooks and becomes thick.

Garnish with coriander leaves and serve with bhakris or chapatis.

Tip: Add drumsticks, finely chopped spring onion or methi leaves as different variations.

Batata Wada

Batata wada

2-3 medium sized potatoes (boiled, peeled and mashed)
a pinch of hing
1 heaped tsp mustard seeds
15-20 curry leaves
2-4 green chillies
salt to taste
1/4 tsp turmeric
1 tbsp coriander leaves
1-2 cloves garlic
1 inch ginger
2 heaped tbsp gram flour
1/2 tbsp wheat flour
1 tsp red chilly powder
2 tsp cumin coriander powder (dhania jeera powder)
a pinch of garam masala
1 tsp ajwain (Carom seeds)
Oil to deep fry

1. Grind together ginger, garlic, green chillies and coriander.
2. Mash the potatoes.
3. Heat oil in a pan, add mustard seed, hing and curry leaves.
4. Pour this tempering on the mashed potatoes, add the ginger-coriander paste.
5. Add salt. Mix well. Make small balls and keep aside.
6. In a bowl, mix together gram flour, wheat flour, turmeric, red chilly powder, dhania jeera powder, garam masala, ajwain and salt. Add water to make a paste.If lifted by a spatula it should flow in a ribbon like consistency.
7. Heat some oil in a pan (preferably kadhai). To check if oil is hot enough, drop a tsp of batter in it. If the batter immediately floats to the surface the oil is read to fry the vadas.
8. Add a spoonful of oil to the batter and mix well.
9. Dip the potato ball in the batter. Coat it well. Let the extra batter drip away and add it to the hot oil. Add 2-4 vadas in the pan and fry the vadas till golden brown.

Serve hot with green chutney, garlic chutney and tomato ketcup.

Misal Pav

Misal Pav Ingredients:

1 cup sprouted and steamed steamed matki (moth)
1 boiled potato ( if you like it)
2 big onions finely chopped
4-6 cloves garlic
2 tbsp coconut (scraped)
1 tbsp coriander leaves finely chopped
2-4 green chillies (as per your spice levels)
2 tbsp kashmiri red chilly powder (it's not very hot, it's just for the color)
1 tbsp oil
1 cup farsan (of your choice)
salt to taste
1. Grind together coconut, green chillies coriander and 3-4 garlic cloves. Keep aside.
2. In a pan heat oil, add 2 cloves of smashed garlic.

3. Add the finely chopped onion, cook till transluscent. Add red chilly powder, mix well. Immediately add 2 glasses of water.
4 . Add the ground coconut mixtur and steamed matki, boiled potato.
5. Add salt and let it simmer for 5-7 minutes.

To serve:
In a plate, pour the above mixture. Add farsan. Serve with Pav.

Moong salad

Moong Salad


1 cup Green Gram (Moong Sprouted (Steamed)
2 medium tomatoes (finely chopped)
1 Cucumber
1 small cup Carrot (grated)
1 small cup Cabbage
1 cup Spinach (Palak)
1 tbsp Fresh coriander (dhania)
1 cup Coconut
2 tbsp Lemon juice
Red Chili powder As per taste
Black pepper powder As per taste
Salt As per taste

1. Mix steamed moong, tomatoes, cucumber, carrot, spinach, coriander, scraped coconut, lemon juice, red chilli powder, black pepper powder and salt.
2. Toss well.


1 cup spinach finely chopped lengthwise                                              
1  cup beetroot steamed chopped                                     
1 ½ tbs coconut  scraped                                                           
½ tsp mustard seeds powder  (adjust to taste )                                               
1/2 tsp green Chili                                                                     
2 tsp lemon juice                                                          
1.  Blend coconut ,mustard seeds powder, green Chili paste.
2. Mix spinach, beetroot, coconut paste and lemon juice.
3. Serve it.

Coleslaw sandwich

Coleslaw sandwich:

1 cup cabbage (thinly sliced)
1/2 cup carrot grated
1/2 capsicum (thinly sliced)
2 tbsp mayonaise ( I use Karen Anand's eggless mayo)
a dash of black pepper
2 slices of bread
1 tsp butter


1. In a bowl mix cabbage, carrot and capsicum.
2. Add mayonaisse to the vegetable mixture, add black pepper.
3. Apply butter to the bread slices.
4. Take a bread slice, spread the coleslaw salad generously over it, cover with the other slice.

Eat with some potato chips and a fresh fruit juice.