SABUDANA CHIVDA (SAGO SAVOURY SNACK)

SABUDANA CHIVDA (SAGO SAVOURY SNACK)
Devshayani Ekadashi or Ashadi Ekadashi is followed by all Hindus, but it’s very popular in Maharashtra and is known by the name of Ashadi Ekadashi.
Every year, there is an annual pilgrimage (yatra) in honor of Lord Vithoba.
Palkhis (palanquin processions) carrying the paduka’s (foot prints) of the deity and various saints, most notably Dnyaneshwar and Tukaram from the Warkari sect, are taken from their respective shrines to Pandharpur.
Warkari is a Marathi term which means "one who performs the Wari" or "one who venerates Lord Vithoba".
The tradition is more than 700 to 800 years old.
Devotees from all over Maharashtra and nearby areas set out for Pandharpur, wearing holy basil beads (Tulsi mala) and singing the glories of Lord Vithoba and the holy saints.
Today is the day when upon reaching Pandharpur on Ashadhi Ekadashi, these devotees take a holy dip in the sacred Chandrabhaga River/Bhima River before proceeding to visit the Vitthal Temple and offering Prayers to the Lord.
The devotees also observe strict fasting on this day.
Those who cannot fast are allowed to eat certain fasting items (Vrat ka khana).
One such item is Sabudana or Sago.
Today I’m going to share with you’ll the recipe of Sabudana Chivda.
Chivda is a mixed snack and usually had with tea. This is a crispy crunchy chivda with an interesting mix.

Ingredients
Sago – 1 cup
Peanuts – ¼ cup
Slivered Almonds – 1 tbsp
Raisins – 2 tablespoons
Potato Grated – 1
Green Chillies - 2-3
Curry Leaves – 1 Sprig
Red chilly powder – ¼ tsp
Powdered Sugar – 1 tsp
Salt as per taste
Oil for frying

Method
Heat oil in a wok / frying pan. Before starting to fry, add a sago and see if it pops up. First add sabudana and fry it till the sabudana changes color. Once done transfer the fried sabudana in a large bowl.
Now fry the grated potato to a golden brown color. Add it to the sabudana mixture.
Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the Slivered almonds until golden, Raisins until plump. Fry the green chilies and curry leaves together. Once they are done add them to the sabudana mixture.
Drain the oil well and mix all the ingredients that you fried with the fried Sago.
Add salt and sugar. Mix everything well.
Sabudana Chivda is ready to snack on!
Let this get cool for some time then store it in an air - tight container.

Tips

· You require the larger variety of Sago pearls known as the “Nylon sabudana”

. Use Sendha Namak (Rock Salt) for fasting.

· Always wash the sago well 3 times and then sun dry it and then fry the sago.

· Ensure that none of the ingredients become black while frying. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil.

· Preferably use a net to fry all the ingredients, as it is easy to catch all the ingredients from the oil.

· Toss all the items a couple of times to mix everything well.

· You can use the dried potato sticks available in the market instead of the fresh grated potato.


Variations 

· Can Add Grated Coconut, Just fry golden and add (If add coconut, the shelf life reduces)

· Can add Cashew nuts. Fry Golden and add to the Chivda

· Can put whole almonds. Fry Golden and add to the Chivda

· Can avoid Green chilies and use only red chili powder

· Can avoid Red chilly powder and use only green chilies instead.

· You can use slices of dried coconut (Kopra). Fry Golden and add to the Chivda

DIET POHA CHIVDA / LOW CAL CHIVDA (THIN BEATEN RICE FLAKES MIXTURE - A LOW CAL SAVOURY)

First of all “HAPPY DIWALI TO ALL”. MAY THIS DIWALI BRING HEALTH, WEALTH & PROSPERITY TO ALL.

Diwali is a time for making and sharing goodies. The markets are filled with colourful mithais and namkeens that look so tantalizing,  that We usually overindulge in the goodies and either put on loads of weight or become sick. This year I thought why not make something which is guiltless. Who doesn’t enjoy guiltless snacking?

Earlier I had shared a recipe of the Patal Pohe Chivda in my blog, (Click on the link below)

PATAL POHE CHIVDA 

Traditionally in this recipe you have to deep fry all the ingredients including the poha...then it’s very tasty.

But in my recipe, I had roasted the poha until crisp by adding a little oil...rest of the ingredients I deep fried.

The problem with Indian snacks is, it’s difficult to make them totally guiltless.

These days in Singapore we easily get many ingredients which were not easily available when I landed here 15 years ago. I’m glad that an influx of Indian migrants in Singapore  have brought in a demand for things which is a bonus for food bloggers and people who love cooking.  I always go to Mustafa (a huge shopping centre in Singapore) a week before Diwali to check out their stuff and this year while browsing through I saw packets of Diet Poha and I thought Hey!!! This is exactly what I wanted as I’m trying to watch my weight.  

I even avoided adding Copra(Dried coconut flakes) which is there in my previous recipe.

Here is my recipe, this can also be made on a regular basis for a tea-time snack.

Ingredients

Diet Poha - 1 Kg.

Peanuts - 1 cup

Daliya (Roasted Gram Dal/ Chutney Chana dal) - 1 cup

Cashewnuts- 20-25 pieces

Golden Raisins - 20 -25 pieces

Chopped Green chilies - 12-15

Curry leaves -  5 sprigs (25-30 leaves)

Mustard seeds - 2 teaspoons

Cumin seeds – 2 teaspoons

Sesame seeds - 2 teaspoon

Turmeric powder - 3 teaspoon

Asafetida - 1 teaspoon

Salt as per taste.

Powder sugar - 2 teaspoon

Oil - 1/2 cup

Method

Diet Poha is very thin and fragile so it gets crumbled very quickly. Take the poha and sieve it for any fine powder to be filtered leaving only the flakes. Keep aside.

Diet Poha has very thin flakes so it gets cooked very fast. I decided not to fry it and dry roast it instead. You can also put it in the microwave. If in case you are cooking in the microwave, put the diet poha in a shallow microwave safe dish and microwave it on high for 30 seconds only.

For those who don't have a microwave you can dry roast it in a wok (Kadhai)on a very low flame till it becomes crispy.  This needs attention else it can burn very easily. Keep this Poha aside.

If you have roasted the poha in the microwave, then Add 2 tablespoons oil in a big wok, add in the mustard seeds, cumin seeds and sesame seeds and when they start spluttering, add in the green chillies and curry leaves, fry them well. Then add in the diet poha, turmeric, salt and sugar and saute for about 3 minutes. Keep aside.

Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the daliya until golden, then the cashews until golden, Raisins until plump. Preferably use a net to fry all this as it can catch all the ingredients from the oil. Ensure that none of the ingredients become black. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil with it. Drain the oil well and mix all the ingredients that you fried in a vessel with the diet poha.

Toss everything well with a light hand ensuring that you don't break the thin poha flakes. Roast for another 2 minutes on a low flame while mixing. Put off the flame and spread this on a newspaper or a big plate. Let this get cool for some time then store it in an air - tight dabba(box).  Your  Diet Poha Chivda/ Low cal Chivda is ready for some Guiltless indulgence.

Tips

• If you do not have the confidence of adding the chilly and curry leaves to the tadka afraid of burning the tadka then you can fry them separately...after you fry all the nuts, you can fry these too also using a net in the oil and then mix with the mixture.
• You can add poppy seeds to the tadka while adding mustard and sesame but Poppy seeds are banned in Singapore so I didn’t add them
• You can add Puffed rice (kurmura) with Poha.
• You can add red chilly powder instead of green chilies.
• You can add citric acid or amchur powder for some sourness. I didn't do it in my recipe.
• You can add deep fried garlic in the Chivda
• You can deep fried onion to the chivda.
• I have seen a recipe wherein fresh coriander seeds are roasted, pounded into a powder and added to the chivda for extra flavor.
• My Mother-in-law adds Roasted and pounded fennel seeds into the chivda.

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

This is probably one of the easiest sweets to make. This is also one of the first sweets I ever attempted to make. I would call this a beginner’s sweet or a no-fail recipe for anybody. Just follow the recipe step-by-step and you will have one the easiest sweets to prepare for Diwali or any festival or just to gobble like that. I also call Rava Laddoo one of the easiest sweets as it is prepared with ingredients easily available at home like Semolina, sugar and ghee. Rava Laddoo in Tamil is known as Suji ke Laddoo in the North and Ravyacha Laadoo in Maharashtra.

Here is the recipe for Rava Laddoo

Ingredients

Semolina/Rava/sooji - 1 cup 

Sugar – ¾ cup - 1 cup (depending on how sweet you like)

Ghee - ¼ cup 

Milk (optional) - 1 tblsp 

Cardamom powder (elaichi) – 1 tsp

Cashew nuts – 2 tbsps sliced in halves

Raisins – 2 tbsps 

Method

In a wok (pan), add the semolina and roast evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it. Be careful not to burn the rava while roasting it as it will completely ruin the taste of the laddoo. Let the roasted rava cool down. Keep it aside.

Now powder the sugar and keep aside.

Now take the cooled down roasted rava and mix with the sugar and run in the blender till it becomes one uniform mixture. Add in the cardamom (elaichi) powder and run it in the blender along with the rava and sugar.

Now transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Add this to the rava and sugar mixture.

Sprinkle the milk and mix thoroughly (This step is optional). In case you are using milk, heat up the milk slightly and add in warm milk to the mix. Milk is added to enable binding the mixture well enough so as to make the laddoos easily. I haven’t used milk in my recipe. I have made the laddoos completely with ghee. Adding milk reduces the shelf life of the laddoos.

Once, you have added the ghee, make small balls out of the mixture immediately, make tight balls. Rava Laddoo is ready to enjoy!!!

 Tips

•         While blending the semolina, ensure that it is blended to a fine powder which will enable to make the laddoo easily. If the mix is coarse then it won’t be easy to make the laddoos.

•         The finer the blend the more melt-in-the mouth the laddoo’s will be.

•         In case, you are not using milk and find it difficult to bind, add in more melted warm ghee to the mix until it’s easier to make the laddoos.

•         Sugar can be added according to taste. 3/4^th cup is just ok not overly sweet. If you like it more sweet you can add 1 cup of sugar.

•         You can reduce the ghee by 2 tbsps in the recipe and it still turns out fine. 

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)

SWEET SHANKARPAALE / SHANKARPALI / SHAKKAR PAARE (SWEET CRUNCHY DIAMOND BITS)
Shankarpaale is a very popular snack in the states of Maharshtra & Gujarat, India. It is traditionally made during Diwali in most Maharastrian households. It’s simple and easy to make. It is rich in carbohydrates, making it an instant source of energy.
The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in ghee or butter. Most of the ingredients are available at home easily and no need to specially buy stuff to make this dish.
The North Indians make this a bit differently, instead of adding the sugar into the dough, they make a sugar syrup and after frying the dough bits they dunk them in the sugar syrup and allow it to cool down. Once cool, the sugar forms a white frosted topping. I personally prefer the Maharashtrian version as I find them less sweet and guiltless than to see them loaded with sugar on top.
Being married to a man from Pune and not knowing to make Shankarpaale could be considered as a sin. That’s just a joke. We can always buy these goodies from the Store. But nothing can beat the taste or freshness of the home-made ones.
This dish has a long shelf life and can last you even up to a month if stored well in an airtight container.
This year for Diwali I am preparing Shankarpaale. You don’t need to prepare this only for Diwali. It’s a good snack to prepare anytime during the year. These are bite sized munchies which are enjoyable to gobble anytime during the day or can be had as a tea-time snack.
I made one batch of Shankarpaales which was about 250gms but it got over so soon, that, I had to make another batch, so I made 1 kilo of them for Diwali to share with my neighbors and friends.
The below recipe is for making about 250 gms / ¼ kilo Shankarpaale.

Ingredients
All purpose flour – 1 ½ cup
Semolina – 1 teaspoon
Sugar – ¼ cup
Ghee or butter – ¼ cup
Milk – ¼ cup
Salt – a pinch
Oil for frying

If you want to make about 1kg you need to use
All purpose flour – 6 cups
Semolina – 3 teaspoons
Sugar – 1 ¼  cup
Ghee or butter – 1 cup
Milk – 1 cup
Salt – 1 ½ teaspoons
Oil for frying

Method

Sieve the all purpose flour, add the semolina and salt. Mix well and keep aside.
In a saucepan, take milk and ghee and heat until the ghee melts. Now, add sugar and keep stirring until the sugar melts or up to 1 boil, whichever is earlier.
Let this mix cool down.
Once it’s cool, add this mixture to the all purpose flour, semolina and salt mix and start kneading the dough. The dough should be of the consistency of a chappati but will be soft because of the ghee.
Make a stiff dough that’s easy to roll. Now cover with a moist cloth and let this dough rest for about half an hour (30 minutes).
Make small balls from the dough and roll like a thick paratha. The thicker ones come out soft and crunchy like biscuits and the thinner ones come out crispy like chips. It’s a personal choice how you want it. I like it like a biscuit, so I roll my shankarpaales a little thick. Once you rolled the dough to your desired thickness. Remove the rough edges by using knife or pizza cutter.
Now cut in to desired shape (usually squares or diamonds). I like diamond shaped ones, so I cut mine like diamonds. Keep the oil hot and ready in a wok. I usually keep the flame on sim when I add in the shankarpaale diamonds and let it be there on sim for a minute or 2. After this I increase the flame, so that the dough gets cooked properly inside out when on sim. You must do this when you are rolling out thicker shankarpaales. Deep fry till it gets golden brown color. Allow it to cool down and then store in an air tight container or zip lock bag. Enjoy these delicious diamond bites as and when you want.

 Tips

·         The proportion for the All purpose flour may vary. If you feel while kneading that the dough is too smooth and not getting to the required stiffness, add in some more flour till you get the desired stiffness.

·         You can fry in ghee or dalda instead of oil.

·         I used coarse grain sugar in my recipe and my shankarpaales were not overly sweet. If you are using fine grain or castor sugar, you may need to add in some more sugar.

·         My Shankarpaales were not overly sweet, if you like it very sweet you can add in a bit more of sugar.

DRY FRUIT SHRIKHAND (EXOTIC SWEETENED THICK YOGURT WITH DRYFRUITS)

Dry Fruit Shrikhand Recipe | Rich Kesar Elaichi Shrikhand with Almonds & Pistachios

This is one of the quickest and easiest desserts. Adding different varieties of dry fruits adds some grandeur to the simple Shrikhand. As in the market you get standard flavors like Cardamom Shrikhand, Pistachio Shrikhand, Saffron flavored Shrikhand(Kesar) or Amrakhand (Mango flavored). But at home I added all the dryfruits like cardamom, Almond, pistachio and saffron. Not only making it rich but exotic as it is not what is available in the market. Making the Shrikhand takes all about 20 minutes excluding the time taken to tie the yogurt overnight and the refrigeration. With a little bit of preparation you can have a wonderful dessert in a jiffy. It is very healthy. You can adjust the sugar according to the sweetness desired. Shrikhand – Puri is an exotic combination very popular in Maharashtra, even some restaurants serve this combo on their menu. We can also find this as one of the desserts in their weddings, festivals and special events. I’m very happy to share this recipe for one and all to enjoy. Indulge in this Sweet, cool, crunchy delight with Puris or just like that.

Ingredients

Yogurt – ½ kg
Sugar - 250 gms
Cardamom powder – ½ tsp
Almond – 4-5 sliced
Pistachio – 4-5 sliced
Saffron – 4-5 strands

Method

Place a clean muslin cloth over a large bowl and gently transfer the yogurt into it. 

Gather the edges of the cloth and tie it securely into a pouch.

Hang the pouch from a sturdy hook or kitchen rack and allow the whey to drain naturally. 

Place a bowl underneath to collect the whey. 

Do not squeeze the pouch, as natural draining gives the best texture.

Allow the yogurt to hang overnight or for about 6 to 8 hours until it becomes thick and creamy.

The collected whey need not be discarded. It can be added to North Indian gravies or used while kneading chapati dough to make softer rotis. 

This is one of the wonderful things about Indian cooking, nothing goes to waste.

Once the yogurt has drained completely, transfer the thick hung curd to a mixing bowl. 

Add the sugar and mix gently. 

Leave it aside for about 25 to 30 minutes so the sugar dissolves naturally.

Meanwhile, soak the saffron strands in one tablespoon of warm milk and rub them gently until the colour and flavour are released.

Beat the yogurt mixture until smooth and creamy. For an extra silky texture, pass it through a large-holed strainer, pressing gently with a spatula.

Add the cardamom powder, saffron milk, and half of the sliced almonds and pistachios. 

Mix well.

Transfer the Shrikhand into a serving bowl and garnish with the remaining nuts.

Refrigerate for 1 to 2 hours before serving.

Serve chilled.

Yield

Serves 6 to 7 people

Shelf Life

Stays fresh for 3 to 4 days when refrigerated.

Sukanya's Musings Note

For this recipe, I prefer using yogurt made from full cream milk as it produces a richer and creamier Shrikhand. While low-fat or skimmed milk yogurt may also work, I have always found full cream yogurt gives the best texture and mouthfeel.

Variations:

• For Mango Shrikhand (Amrakhand), add fresh mango pulp after mixing in the saffron and cardamom.

• You may also experiment with other fruits such as strawberry, chikoo, pineapple, or mixed fruit.

I personally prefer lightly roasted almonds and pistachios instead of raw nuts, as they add a wonderful crunch and nutty flavour to the Shrikhand.

Whether served with hot puris during a festive meal or enjoyed straight from the bowl on a warm afternoon, this Dry Fruit Shrikhand is a simple dessert that feels truly special.

#Shrikhand #DryFruitShrikhand #IndianDesserts #MaharashtrianFood #FestiveRecipes #HomemadeDesserts #SukanyasMusings #VegetarianRecipes

KOZHAKATTAI / UKDICHE MODAK / COCONUT & JAGGERY FILLED RICE DUMPLINGS

KOZHAKATTAI / UKDICHE MODAK / COCONUT & JAGGERY FILLED RICE DUMPLINGS

GANPATI BAPPA MORYA!!!!!

Yesterday marked the beginning of the Ganesh Chaturthi festival also known as Vinayaka Chaturthi, this festival marks the celebration of the birthday of Lord Ganesha, the son of Lord Shiva and Goddess Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. It is the day Shiva declared his son Ganesha as superior to all the gods, barring Vishnu, Lakshmi, Shiva and Parvati. Ganesha is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel.

The festival, also known as Ganeshotsav ("festival of Ganesha") is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 19 August and 20 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period). The total number of days change according to the waqxing moon and the Hindu calendar. This festival is celebrated  with great pomp all over India, it is most elaborate in Maharashtra, Tamil Nadu, Andhra Pradesh, Karnataka, Goa and Chhattisgarh. Outside India, it is celebrated widely in Nepal and by Hindus in the United States, Canada, Mauritius,[3] Singapore, Thailand, Cambodia, Burma and Fiji. (Info courtesy-Wikipedia)

One thing that is always made in my kitchen for my darling elephant God Ganesha is the Tenga Poornam Kozhakattai / modakams.

Modak has a special importance in the worship of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker “modakapriya” (the one who likes modak) in Sanskrit.

During the Ganesh worship ceremony, known in India as Ganesh Chaturthi the puja always concludes with an offering of modakas to the deity and as prasad.

I make this in the South Indian style as well as the Maharashtrian style as I was born in Maharashtra where the same dish is known as Ukdiche Modak.

In Maharashtra

The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the outer cover is made from rice flour, or wheat flour mixed with khava(khoya) or maida flour. The dumpling can be fried or steamed. The steamed version is called ukdiche modak.

In South -India

The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the outer cover is made from rice flour and steam cooked.

I never found the steam cooked kozhakattais in any restaurant in Mumbai, India but was surprised to find this at the Ananda bhavan restaurant here in Singapore. But nothing can beat the home cooked ones especially when they are just out of the steamer/cooker. It’s best to eat this when it’s steaming hot. 

Ingredients

White rice – ¾ cup
Grated Coconut - 1 cup

Jaggery - 3/4 cup

Elaichi (Cardamom) – 2-3

Ghee – ½ tbsp

Coconut Oil - 3 tbsp

Method

To make the coconut jaggery filling (Tengai Poornam)
In a wok, add the ghee and the crushed cardamom minus the skin of the cardamom. Allow this to fry, then add in the jaggery and let it melt on a low flame. Once the jiggery starts to froth, add in the coconut, mix well and keep stirring over a low flame until the mix becomes one, there’s no water and the mix starts to leave the sides of the pan. This is fast to cook in a non-stick wok. Once done, keep aside and let it cool. Make small balls and keep aside.

Make the cover

Soak the rice in water for about 2-3 hours. Rinse well. Drain the water from the rice and grind it in a mixie (blender) by adding some water until it becomes a smooth batter. Add about 1 ½ tbsp of oil and a pinch of salt. Now, in a nonstick pan, Add in the batter and on a low flame cook it until the water starts to evaporate and the batter starts to thicken a bit like chappati dough but slightly more pliable than  that. Immediately put off the flame and allow it to cool. Knead the dough well. Add some oil and knead well.

How to make the kozhakattai

Grease your hands with some coconut oil. Take a small piece of the dough, roll it like a ball and then flatten it on your palm and shape it like a bowl. Gently press and shape the dough to make it bigger and ensure that it doesn’t have cracks. My grandmother always used to say that the best kozhakattai is when the cover is thin and not too thick and also there shouldn’t be cracks. Now place the Tengai Poornam or coconut jaggery filling that you rolled into balls and place it in the centre of your bowl shaped dough and close it, pulling some of the dough up into the shape of a monumental tower on the tip. Make a few and keep aside.

Steaming the kozhakattais

You can use an idli stand, a dhokla stand, a stainless steel or bamboo steamer or any plate, just grease the plate, line up the kozhakattais and cover with a lid and let it cook on steam for abour 5-10 minutes. Check the kozhakattais, when you find that they are a bit shiny and translucent, and not sticky when you touch them, they are ready. Sprinkle one tablespoon of water on them. And serve them on a plate for the lord, this is called as “Neivedyam”. Once that’s done, you can dunk into this steam cooked sweet delight. Always eat these hot. There are some things in life which can be got only at home and not in a restaurant or shop. This is one of them.

Tips

-Use coconut oil for best results.

-Use fresh grated coconut instead of the frozen or dessicated ones

-Grind the rice flour in a stone grinder instead of a mixie.

-You can use readymade rice flour instead of soaking and grinding the rice. But ensure that you use fine rice flour.

- If, at any time, the dough begins to be difficult to work with, add some water to the dough and knead the dough again. If the batter begins to stick to your fingers, dip your fingers into the oil.

Fresh Green Chickpeas Paneer Curry Recipe | Choliya Paneer Masala | Harbhara Paneer Bhaji | Hara Chana Paneer Masala

There are some seasonal ingredients that instantly bring back memories of places, people, and moments spent together as a family. Fresh green chickpeas, known as Harbhara, Hara Chana, or Choliya, are one such winter delicacy for me.

Whenever I visit Pune, my husband never misses an opportunity to buy fresh harbhara from roadside vendors. They are usually sold in bunches, and one has to patiently split open each pod to remove the tender green chickpeas hidden inside.

I would often see people casually walking along the roads, happily peeling and eating fresh harbhara almost like peanuts during the winter season. My husband absolutely loves them and would always insist that I try some too. Somehow, I never quite took to the taste initially. I suppose certain traditional seasonal foods are acquired tastes that one slowly learns to appreciate over time.

This dish is especially made for my dear husband and my little one, who constantly trouble me to prepare dishes using fresh green chickpeas whenever they are available.

Preparing fresh harbhara from scratch is quite a lengthy process. The pods need to be opened one by one, the chickpeas sorted carefully, and then washed thoroughly in a colander. To get even a decent quantity of green chickpeas, one needs several bunches of the plant. Unfortunately, fresh green chickpeas are not commonly available in Singapore. So for this recipe, I used the frozen variety available at Mustafa Centre under the Greentech brand, where it is sold as Choliya. They work beautifully and save a lot of preparation time.

For those who cannot find the frozen variety, dried green chana is available throughout the year in most Indian grocery stores. If using dried green chana, soak them overnight and pressure cook them for about 3 whistles before proceeding with the recipe.

Since I personally was never overly fond of the earthy taste of green chickpeas, I decided to flavour the curry generously with aromatic spices and added soft crumbled paneer to make it richer and more comforting.

To my surprise, the dish turned out so delicious that I completely changed my opinion about green chickpeas. The combination of spices, paneer, and the tender choliya created a hearty, wholesome curry that I now truly enjoy making and relishing again and again.

This protein-rich North Indian style curry pairs beautifully with hot phulkas, rotis, parathas, or even simple steamed rice. 

Fresh green sorted whole chickpeas-Image courtesy Wikipedia

Now for many like me who didn’t know what’s hara chana, they are whole green chick peas packed with a lot of nutritional value. Typically, these are available only a few weeks a year.

Fresh green whole chickpeas-Image courtesy Wikipedia

Ingredients

1 ½ cups hare chane (whole green chickpeas)

Spinach (Palak leaves) - 4-5 for color

Onion - 1 Big

Tomatoes – 2 red and ripe ones

Green chillies – 2

Ginger – ½ inch

Cumin seeds – 1 tsp

Badi elaichi – 1

Cinnamon stick – 1

Star Anise – 1 tsp

Kasuri Methi powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam Masala – 1 tsp

Chole Masala – 1 tsp

Chaat Masala – 1 tsp

Asafetida – a pinch

Paneer (Cottage Cheese) crumbled 3-4 heaped tablespoons

Salt as per taste

Oil – 2 tbsps

Fresh Green Coriander leaves for garnish

A close up of the dish

Method

Finely Chop the onion and tomatoes. Make a coarse paste of the ginger and green chillies in a blender. Soak the frozen paneer in some warm water. After a while crumble and keep it aside. 

Blend the spinach leaves with some water and keep aside.

Rinse the frozen choliya (whole green chick peas), drain and keep aside. For those who are using the fresh green chickpeas or the dried ones kindly read above the ingredients list, the method to cook it.

Heat oil in a wok (kadhai), add the cumin seeds, badi elaichi, cinnamon stick & star anise.

Once the cumin is fried, Add in the coarsely grounded ginger and chilly paste and fry, after a minute add the finely chopped onions and sauté, once the onions are transparent, add the finely chopped tomatoes and sauté until it is totally squashy and fried. 

Add in the Kasuri Methi powder, Coriander powder, Cumin powder, Garam Masala, Chole Masala and Chaat Masala, asafetida and salt and fry for a minute. The masala should get fried well, At this point add in the blended spinach leaves paste, sauté until the oil comes out of the puree. 

Now add the whole green chickpea without any water and mix well with all the masala. 

If you are not using spinach for color, you can add in 1-2 drops of green color just for the color (this is optional)

Cover and cook in a low flame. Let the green chana cook in its own juices. 

When you see the water is getting dried. 

Add in 2 teacups of water and let it cook on a slow flame. 

Keep adding water everytime you see that the chana is dry until you can see that the chickpeas are cooked. 

Once the chickpeas are cooked and can be mashed easily with the back of the spatula, add the crumbled paneer, cook covered for a while. 

While cooking, keep mashing a few chickpeas with the back of the spatula for a mushy thick gravy. 

Cook for about 10-15 minutes on a slow flame. 

Ensure that the mix has gravy by adding water and letting the mix boil. 

When you see that it is an even mix and has enough gravy to your heart’s desire. Put off the flame. 

Garnish with finely chopped fresh green coriander leaves and serve hot with fulkas or rice.

Variations

• You can add garlic to this recipe. 
• You can skip the onions as well for a no onion - no garlic recipe (Jain) 
• Blanch the spinach for a greener colour.
• You can add in 1-2 drops of green color just for the color (this is optional)
• Vegans can avoid Paneer, Milk etc in the recipe.

#HaraChana #PaneerCurry #IndianRecipes #VegetarianRecipes #SukanyasMusings

Shepu Chi Bhaaji | Maharashtrian Dill Leaves Stir Fry | Healthy Dill Leaves Recipe

Dill Leaves Sautéed | Shepu Chi Bhaaji

A simple Maharashtrian-style dill leaves stir fry filled with earthy flavours, nostalgia and goodness.

There are some traditional dishes that quietly find a permanent place in our hearts.

Shepu Chi Bhaaji is one such humble yet flavourful preparation.

The first time I truly enjoyed this dish was when my mother-in-law made it during one of my visits to India. The aroma of garlic sizzling with fresh dill leaves filled the kitchen so beautifully that I still remember it vividly. Unfortunately, leafy vegetables shrink so much after cooking that there was hardly enough left for a second helping!

Back then, fresh dill leaves were not easily available in Singapore. But these days, spotting a vibrant green bunch of Shepu in supermarkets feels like such a joy. The moment I saw them recently, I knew I had to recreate this comforting dish at home.

Dill leaves are not only wonderfully aromatic, but are also packed with nutrients and have long been valued in traditional Indian kitchens for their digestive and soothing properties. In many homes, dill water and dill seeds are lovingly used as home remedies passed down through generations.

This sautéed version is simple, rustic and deeply satisfying — the kind of everyday food that pairs beautifully with hot phulkas, chapatis or even jowar and bajra rotis.

🌿 About Dill Leaves

Dill is known by many names across India:

Shepu – Marathi

Soa / Soya – Hindi

Suva – Gujarati

Sabsige Soppu – Kannada

Sadakuppi – Tamil

Soa-kura – Telugu

Dill leaves are widely used in Maharashtrian cooking and are especially loved for their distinct aroma and health benefits. 

🛒 Ingredients

Dill leaves (Shepu) – 1 fresh bunch

Garlic – 2 cloves, sliced into slivers

Green chillies – 2, broken or slit

Onion – 1 small (optional)

Asafoetida (hing) – a pinch

Salt – as per taste

Oil – 1 teaspoon

✨️ Method

Separate the dill leaves from the thicker stems. Wash them thoroughly in a colander under running water to remove any mud or grit. Drain well and chop finely.

Peel and slice the garlic cloves into thin slivers. Break or slit the green chillies.

Heat oil in a wok or kadai. Once warm, add a pinch of asafoetida. Immediately add the garlic slivers and green chillies.

If using onions, add them now and sauté gently until the garlic turns lightly golden and aromatic. Be careful not to burn the garlic.

Now add the chopped dill leaves along with salt. Sauté well. 

At first, the quantity may look large, but the leaves will shrink considerably as they cook.

Continue sautéing until all the moisture evaporates and the leaves look slightly roasted and glossy.

Serve hot♨with:

Phulkas

Chapatis

Jowar rotis

Bajra rotis

Simple dal-rice combinations

🌱 Health Benefits of Dill

Dill has traditionally been valued in Indian kitchens not just for flavour, but also for wellness support. It is rich in minerals, Vitamin C and antioxidants, and has long been associated with aiding digestion and soothing the stomach. 

✨ Variations

• Add soaked moong dal for extra texture and protein
• Sprinkle fresh grated coconut on top
• Add roasted peanut powder for a rustic Maharashtrian touch
• Some homes also pair dill leaves with potatoes for a milder flavour.

#SukanyasMusings #ShepuChiBhaaji #DillLeaves #MaharashtrianCuisine #IndianVegetarian #HealthyIndianFood #TraditionalRecipes #IndianFoodBloggers #SingaporeFoodBlogger #LeafyGreensRecipe

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.

I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.

Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.

MOOLI AUR METHI KI SABZI

Ingredients

Radish with leaves - 3-4 (use small radish)

Fenugreek – 1 cup

Onion – 1 (optional)

Besan (Chickpea flour / Bengal gram flour) - ½ cup

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Black gram dal (Udad dal) – 1 tsp

Asafetida – a pinch

Red chili powder - ½ tsp

Turmeric powder - ½ tsp

Salt as per taste

Oil

Method

Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.

Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,

If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.

After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.

Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.

Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.

Authentic Gujarati Khaman Dhokla Recipe | Soft & Fluffy Besan Dhokla

Khaman Dhokla (Gujarati Steamed Savoury Delight)

There are some dishes that instantly brighten up a meal, and Khaman Dhokla is certainly one of them.

This iconic Gujarati snack is loved for its soft, fluffy texture, delicate sweetness, and gentle tanginess. While many people simply refer to it as Dhokla, the airy version made from gram flour is more accurately known as Khaman.

Although Khaman Dhokla originated in Gujarat, it has long since won hearts across India and far beyond. Equally at home on a breakfast table, as a tea-time treat, a light meal, or a party appetiser, its universal appeal lies in its simplicity and delightful flavour.

Over the decades, as Gujarati communities settled in different parts of India and around the world, they carried their rich culinary traditions with them. Through farsan shops, sweet marts, family-run eateries, and home kitchens, Khaman Dhokla gradually travelled beyond its homeland, transforming from a regional speciality into one of India's most beloved snacks.

My dearest hubby Yo is a huge fan of Khaman Dhokla. A plate of freshly steamed dhoklas accompanied by green chutney or sweet tamarind chutney can instantly brighten his day, whether enjoyed alongside a steaming cup of tea or served as part of a meal.

The secret to perfectly soft and airy dhoklas lies in steaming the batter immediately after adding the fruit salt. Once you master that simple technique, making light, fluffy Khaman Dhokla at home becomes surprisingly easy.

Ingredients

Besan (Gram Flour) – 1 cup

Semolina (Rava) – 1½ tablespoons

Sugar – 1 tablespoon

Ginger Paste – 1 teaspoon

Green Chilli Paste – 1 teaspoon

Citric Acid (Nimbu Ke Phool) – ½ teaspoon

or

Lemon Juice – 1 teaspoon

Eno Fruit Salt or Baking Soda – 1½ teaspoons

For The Tempering

Oil – 1 tablespoon

Mustard Seeds – ½ teaspoon

Cumin Seeds – ½ teaspoon

White Sesame Seeds – ½ teaspoon

Green Chillies – 2 to 3, whole with stalks

Curry Leaves – 1 sprig

Asafoetida (Hing) – A pinch

For The Garnish

Freshly Grated Coconut – 1 tablespoon

Fresh Coriander Leaves – 1 tablespoon, finely chopped

Sev – Optional

Method

In a large mixing bowl, combine the besan, semolina, sugar, ginger paste, green chilli paste, and citric acid (or lemon juice). Gradually add water and whisk until you obtain a smooth lump-free batter. The consistency should resemble a thick idli batter.

Allow the batter to rest for about 10 minutes. Meanwhile, grease a deep thali or steaming plate and bring water to a boil in a steamer or pressure cooker.

Just before steaming, add the Eno fruit salt or baking soda to the batter. Sprinkle a little water over it and gently mix. Almost immediately, the batter will become frothy and rise.

This is the most important stage. Do not allow the batter to rest after adding the fruit salt. As soon as it rises, pour it into the greased plate and place it into the steamer. Waiting too long will result in denser dhoklas.

Steam for about 10 to 15 minutes. If using a pressure cooker, steam without the whistle. Once steam begins escaping steadily through the nozzle, continue steaming for about 10 minutes.

Switch off the flame and allow the dhokla to rest for a few minutes. Insert a knife into the centre. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes and test again.

Tempering

Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds and sesame seeds and sauté briefly.

Add the whole green chillies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.

Pour the hot tempering evenly over the steamed dhokla.

Garnish

Sprinkle generously with freshly grated coconut and finely chopped coriander leaves. For added crunch and visual appeal, scatter a little sev over the top if desired.

Cut into squares and serve warm with coriander chutney or sweet tamarind-date chutney.

Variations

• Replace citric acid with freshly squeezed lemon juice.

• Add a little turmeric powder to the batter for a deeper yellow colour.

• For a healthier version, reduce the sugar slightly.

• Sev garnish is optional but adds a lovely crunch.

Soft, fluffy, light as air, and bursting with flavour, Khaman Dhokla remains one of Gujarat's most beloved culinary gifts and is a wonderful addition to any tea table.

Sharing my Joy💮

Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.

I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.

Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats

Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan

The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of  A Moderate Life.

I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event

Dhokla being a light tea time snack goes to Sharmi's Let's Munch-Light Tea Time Snacks Event

I am also sending dhoklas to Ayeesha's Iftar Moments Hijri 1431 Event in her blog Taste of Pearl City

#KhamanDhokla #GujaratiFood #GujaratiRecipes #IndianSnacks #VegetarianRecipes #BesanRecipes #TeaTimeSnacks #SukanyasMusings

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS revisited

I had posted this recipe a few years ago and when I made this again I thought why not refresh our memories with this spicy-sweet indulgence, so here’s a wonderful snack from the west of India revisited again with beautiful clicks(since now I feel my photography is better than what it used to be or so I think…ha ha ha!!!!).

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS

The farsan is usually part of a typical Gujarati or Maharashtrian meal. Aloo wadi is one such farsan which is part of a complete meal, but it can also be served as a snack. The Gujaratis call it Patra. This is made of the Aloo leaves(Colocasia leaves also known as Taro leaves by some).  The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.

Ingredients
Aloo leaves (Colocasia leaves) – 8-10
Besan - 2 cups
Turmeric powder - 1/2 tbsp
Red Chilly powder - 2 tbsp
Tamarind paste – 1tbsp
Garam masala – 2 tsps
Asafetida – a pinch
Salt to taste
Jaggery - 1 tbsp
Oil to fry

For Garnishing
Freshly grated coconut – 1tbsp
Sesame seeds – ½ tsp
Coriander seeds – ½ tsp
Finely chopped coriander leaves

Method
Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly. Wipe it dry. Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proportion of water. Tamarind, not only gives a tangy taste to the Aloo wadi, but also removes the itchy property that the aloo leaves have. You can avoid jaggery if you don't like the slightly sweet taste it imparts. The gujaratis usually like to add a bit of sweet to their dishes. I personally like this dish with a dash of jaggery in the masala.
Spread on a cutting board / wooden board or any flat surface a colocasia leaf with the back surface up(glossy side down) and stalk end towards you. Spread the mixture on the leaf, now place another leaf over it and apply the mixture over it. After 4-5 leaves are placed one across the other, fold in the edges for about 2" on both sides, smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
Tie the roll with a thread if you feel it is loose. Cook the rolls in a pressure cooker on steam (Do not place whistle). Steam cook for about 25-30 minutes.
Once cooked, the rolls will be nicely set. Remove the rolls and let it cool. Cut the rolls into vadis of 1” thickness.

There are 2 ways to cook this now. Either ways it tastes just as good.
One is tempering it with spices by shallow frying or alternatively you can deep fry it for a more crispy snack.

For the first method, Heat 1 tbsp oil in a pan. Add, mustard seeds, coriander seeds and when they begin to crackle add cumin seeds and sesame seeds. and about 10 curry leaves. Now add in the rolls and saute once carefully without breaking the rolls and then serve on a platter. Garnish the colocasia rolls with freshly grated coconut & finely chopped fresh coriander leaves. Serve it hot or cold. 

The other way is to deep fry the aloo-wadis and then garnish in a similar fashion.
You can make a lot of Aloo vadis and store it in freezer bags in the deep freezer.
Save the steamed rolls before garnishing and whenever required just heat some vadis in a microwave and add fresh garnish and serve. Isn't that impressive. You can impress your husband or your guests by serving exotic snacks in a jiffy.


Since this recipe has sesame seeds I am sending it to Easy n Tasty recipe's cooking with seeds event – Sesame seeds