Vatana Usal/Vatanyachi Usal or White dried peas usal is a simple yet very delicious and easy to make dish that goes well with pav, chapatis, puris or rice . Vatana Usal is a very popular breakfast item in Maharashtra and Goa. . Roasted Coconut onion and spices makes it so flavourful . Vatana /dried white peas is available throughout the year  and many yummy dishes can be prepared using it.. The very popular Chaat Ragda pattice and pani puri is made using this Vatana/white dried peas ..

Usal can be made using coconut or without it taste great either ways. Top it with some chopped onions and 

Today I am sharing a quick and easy recipe for Vatana Usal using coconut.. will share  the  other version too .

ingredients

1 cup dried white peas /white vatana 

2 med sized onions 

1 small tomato

sprig of curry leaves 

1 tsp cumin seeds

1/2 cup coconut

4 to 5 garlic cloves

1 inch ginger 

2 to 3 green chillies

1 tsp red chilli powder 

1/2 tsp garam masala powder   

a small ball of tamarind 1 tsp approx

1/2 tsp mustard seeds

a pinch of hing /asafoetida

1 tbsp oil 

Method.

Soak the dried white peas for 7 to 8 hours or overnight .

Discard the water in which it was soaked,  wash it well and pressure cook for 1 whistle only adding water and  salt .

Dry roast the coconut and cumin seeds.

Once the coconut turns light brown remove it in a plate .

Add the sliced onions and ginger garlic and chillies and roast until onion turns brown.

Adding little water  grind this to a smooth paste.

Heat a thick bottomed vessel add oil

Once the oil is hot add in Curry leaves followed by mustard seeds.

Let them splutter.

Add in chopped tomato and cook until mushy .

Now add the coconut onion paste and saute well for few minutes .

Add red chilli powder and saute for few more minutes.

Add the cooked peas along with the water (depending on the gravy consistency you need ) and let it simmer for  8 to 10 minutes.

Add in the garam masala powder  and salt if needed.

Lastly add the tamarind pulp and cook for 2 to 3 minutes.

Serve with Pav /pooris /chapatis or enjoy with steamed rice.

 

 

Do not  overcook the vatanas ,If it's soaked overnight or for 7 to 8 hours then it will cook well in one whistle .if not switch the flame to sim after a whistle and let it cook for 2 to 3 minutes more. Cooking it further will make it mushy.

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Keema Kachori/Kheema Kachori is a very popular dish from Pakistan ..Kheema /Qeema Kachori is flaky ,crispy and delicious fried snack with chatpata yummy kheema/keema filling . Khasta Keema Kachori/ Kheema Kachori makes a wonderful snack  You can relish itwith ketchup/ chutney or enjoy it plain tastes amazing .

I came across keema kachori's Recipe years back  in Monu'sFacebook Food group Kheema kachori was posted daily  by hundreds of group members especially during  Ramzan It tempted me to the core and I had to give it a try ..Glad I tried it back then .Since then its our family favourite snack .In always make this with shredded chicken and with  keema as well.

You can make it ahead and freeze it the fried kheema kachoris stays crisp for 2 to  3 days in air tight container . You could use shredded chicken or any mince for the filling .

ingredients

for kheema/keema stuffing click here for recipe

for the outer covering

 2cups maida/flour\

salt 

1 tbsp oil 

water to knead

for the paste 

2 tbsp ghee/dalda

2 tbsp flour

oil to deep fry

method

Make the mince and keep it ready 

I have followed my Bhoona Kheema Recipe/Dry kheema 

Knead dough by mixing salt flour oil and water .

Cover and keep aside for 20 to 30 minutes

Mix in ghee /oil with flour in a small bowl.

Divide the dough into 8 equal balls

Roll the ball into a small circle 

Apply the flour and ghee/oil paste and dust dry flour/maida

Fold it overlapping the other side 

Then fold it further into  square .

Repeat the same with all dough 

Flatten each square gently with your hands or rolling pin.

Roll it into square ,place a spoonful of mince

Fold the dough to seal to seal the edges by folding it all four sides

Pinch and twist 

Fold the kachori as shown in the pics.

Gently press the kachori with your palm.

Heat oil to deep fry, the oil should not be very hot

while you drop in the kachoris in the oil ,the flame has to be low.

Fry on low flame on both sides until golden brown.

It takes about 25 to 30 minutes 

Fry 3 to 4 kachoris at a time depending on your kadhai/wok size

Once they are fried well remove them on a plate lined with kitchen towel/absorbent paper

Serve with ketchup/green chutney .

notes

You can use any mince,chicken /mutton or beef or even use shredded chicken with some veggies for the fillimg.

Make sure you don't use oil to make the batter ,ghee or dalda works well.

Fry on low flame,do not turn the flame high at any point of time,the kachoris will remian uncooked and won't turn flaky and crispy.

Frying them on low flame makes the kachori light, flaky and crispy .

These fried kachoris stay well in air tight container for 2 to 3 days,

 

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Berry Pulao is one of the most popular Parsi/Iranian dish .Chicken Berry Pulao is mild spiced one pot delicious dish made with mutton/chicken gravy  ,meatballs layered with saffron infused rice topped with berries. Tradionally zereshk /zareshk/barberries .Since this is not easily available I  have used Cranberries ..Berry Pilau/Berry Pulao is very flavourful and delectable dish which is a sure crowd pleaser. Berry Pulao taste great on it own and requires no side dish just serve it with raita and you are sorted. this is my take on berry pulao which is loved by my family ..do try and share the feedback.

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ingredients

Chicken 500 grams 

2 med onions sliced and fried till golden brown

2 med tomatoes chopped finely/pureed

2 tsp ginger garlic paste

3 to 4 green chillies

3tbsp curd 

2 tbsp biryani masala 

1 tsp lime juice

1 tsp turmeric powder

1 inch cinnamon stick

3 to 4 cloves

 1/2 cup coriander leaves 

2 sprig mint leaves 

1/2 tsp garam masala powder

salt 

2 cups basmati Rice

2 onions sliced and golden fried 

saffron/kesar generous pinch

2 tbsp milk

1 inch cinnamon 

2 to 3 cloves

2 to 3 cardamom

50 grams  cranberries 

cashew nuts and raisins 2 tbsp 

1 tbsp ghee

for meatballs I used mutton mince followed my recipe click here  just added 1 sliced of bread soaked in water and skipped the gram flour 

Method 

Wash the chicken pieces well and drain excess water.

Grind chillies 1/2 tsp cumin , coriander and mint leaves to a paste

Apply salt, ginger garlic paste ,chilli paste  lime juice, turmeric ,3 tbsp curd, biryani masala and set aside for 3 to 4 hours or overnight in the fridge

Fry the meatballs and set aside .

Chop the cranberries and fry 

Fry the raisins and cashews 

Heat oil in a vessel add whole spices .

Also add sliced onions and fry till golden brown

Add in the tomatoes and fry until mushy 

then add the marinated chicken and saute for 5 to 7 minutes

Add water and let it simmer until the chicken is well cooked.

Lastly add garam masala powder .

Heat water for the rice

Add salt 

Cook the soaked basmati rice with cinnamon cardamom and shahi jeera

Cook the basmati rice until 3 /4th done 

Drain and set aside

Take a wide ,thick bottomed vessel add some oil then add the chicken gravy  only 

Layer the rice topped with cranberries, fried onions 

Put a layer of chicken masala and fried meatballs 

Also add mint leaves and some chopped coriander leaves.

Repeat with a layer of rice, pour the saffron infused milk all over the rice 

Add in  fried onions ,fried cashew nuts and raisins ,cranberries and some ghee.

Cover with a lid/foil and place the vessel on a hot griddle/tava and cook over medium flame for 18 to 20 minutes.

Serve the berry pulao with raita 

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Eggless Hot Milk Marble Cake is delectable fluffy and soft cake /sponge. Hot milk cakes is popular Old Fashioned Tea time cake ..This Eggless Version of Marble Hot Milk Sponge taste equally good as the one made with eggs .Hot Milk Marble Cake makes an excellent Tea time cake and can be eaten plain or enjoyed with a glass of milk ,cup of coffee ,tea or hot chocolate .Hot Milk Sponge makes an excellent base for Frosted Cakes as well. .I will share a beautifully frosted Hot Milk cake in the coming days. 

 

Hot Milk Marble Cake is the best option when you can't decide if you want to bake a chocolate or a vanilla cake. The texture of this Hot Milk Marble Cake is amazing with lovely crumbs which almost looks like a pound cake .Light and delicious Hot milk Marble Cake is absolutely amazing and easy to make with all the ingredients  easily available in your pantry you can whip this up in no times.. You don't even need a beater for this a simple whisk works well ..all you have to do is just mix and pour the hot milk and bake ..do give this a try ..I'm sure this will be your favourite cake ..

ingredients

1 1/2 cup all purpose flour/maida

1/4 cup butter

1/4 cup curd/yogurt

1 cup powdered sugar

1 cup milk

1 tsp vanilla essence

1 tsp baking powder

1/2 tsp baking soda 

2 tbsp cocoa 

1  tbsp milk

2 tsp sugar 

Method

Seive Flour ,baking powder and  baking soda together and keep aside.

Line a 7 inch baking tin with parchment .

Preheat the oven at 180 degree Celsius for 10 to 15 minutes.

In a bowl mix in powdered sugar and curds till combined .

Add Vanilla and mix.

In a sauce pan /vessel take milk and butter and heat until its warm and the butter melts, we do not need to boil the milk. 

Add sifted flour to the curd sugar mixture followed by the milk 

Add milk mixture in 2 to 3 addition while mixing it with a whisk to avoid lumps

Whisk till the batter looks smooth and creamy.

In a small bowl mix cocoa powder, milk and sugar 

Add about 3 tbsp cake  batter to the cocoa mixture and mix well.

Now pour the batters alternatively and make swirls using a toothpick/skewer.

Tap the cake tin to remove any air bubbles.

Bake at 180 degree Celsius for 35 to 40 minutes or until toothpick inserted comes out clean.

Let the cake cool for 15 to 20 minutes in the pan then transfer the cake on wire rack and allow it to completely cool before slicing .

Notes

I have used salted butter hence skipped the salt ,add 1/4 tsp salt to the flour if using unsalted butter.

My 1 cup measures 200 ml .

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Mushroom Puffs/Mushroom  Cheese Puff bites are flaky ,buttery  puffs with delicious mushroom and cheese filling. Mushroom Puffs  are tasty ,easy and make a great appetizer ,these flaky bite size puffs are a huge hit for parties ,Perfect snacks for kids and adults.

Mushroom Puffs taste amazing and are easy to put together if you have puff pastry dough at hand. This delicious puff pastry with mushroom and cheese filling are definitely crowd pleaser and party popper. While these taste great when served warm you can make them ahead and pop them up in the oven just before serving.. The flaky buttery puffs with hint of  garlic and cheese in creamy mushroom filling just melts as you take a bite.. simply delish and a must try !

My family is a fan of puffs and pattice we enjoy puff pastry appetizers be it Chicken Puffs ,mushroom beef or  desserts made from Puff pastry ..I still remember as a kid we always ran to the bakery and got pattices If we had guest coming home ,Puffs/Pattice is always first choice  or after Sunday Mass .These Mushroom Puffs make a great accompaniment with tea /coffee and taste great as evening snack ..or a light dinner when paired with some hot piping soup...

Ingredients

12 to 14  mushrooms

6 to 7 cloves garlic minced 

1 onion chopped fine

11/2 tsp freshly crushed pepper

1 tsp olive oil

2 tsp butter

1 tsp flour

1/2 cup milk

1/2 tsp mixed herbs .

cheese cubes/grated cheese 1/2 cup 

Puff pastry sheets 

Method

Chop the mushrooms and set aside.

Heat a pan ,add olive oil and minced garlic ,saute for few minutes. 

Add the chopped onions and saute until they turn soft.

Add Mushrooms and saute over medium flame for 4 to 5 minutes .

Add salt, pepper and herbs and mix well.

I use the same pan to make the white sauce just add butter once melted add in the flour saute for few minutes ,add milk while stirring the flour so that no lumps are formed.

The sauce will thicken 

Mix in the mushroom mixture ,add more pepper if needed.

Let it cool ,then add grated cheese and mix .

Cut the puff pastry sheets into squares.

Put them in the muffin pan 

Place 1 tbsp of filling over each squares

You can add more grated cheese at this time .

You can brush the puffs with egg wash mixed with milk .

Refrigerate for 15 to 20 minutes

Pre heat the oven at 200 degree Celsius for 10 to 15 minutes.

Bake the puffs at 200 degree for 10 minutes later lower the temperature to 160  to 170 degree and bake for 20 more minutes/until the puffs turn golden brown and flaky.

Serve them warm with ketchup 

Notes

You can add more spices as per your taste buds. 

I have used processed cheese ,cheddar works great too. 

Each oven varies depending upon your oven timing and temperature adjust the timings and temperature. 

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 Light ,Airy, fluffy, Decadent Easy Strawberry Mousse is all you need for that sweet cravings .This Strawberry Mousse is one of the easiest dessert you will ever try ...

Quick and delicious Strawberry Jelly Mousse is a perfect dessert for parties and special ocassions Strawberry Jelly Mousse is airy ,fluffy  light and delicious dessert that is hassle free and gets ready in no time .We all love mousse be it Chocolate Pineapple mango or any flavour .This Quick and easy Strawberry Jelly mousse is truly a keeper You can whip it up in just 5 minutes and allow it to set that's it .

You just need 4 ingredients to make this amazing light and airy delicious Mousse .You can add chopped strawberries or compote if you wish to .It taste great any which ways. Do give this easy and absolutely delicious Strawberry Mousse a try I'm sure you will include this in your culinary repertoire .

Ingredients

1 and  3/4 cup Whipping /heavy cream 

1 pack Jello/Jelly Crystals

1/2 cup boiling Water 

1/2 cup chilled water 

2  tbsp icing sugar .

Method 

Add the jelly crystals to hot boiling water stir in with  a whisk. 

 To this add chilled water ,whisk until the crystals are melted set to cool for 15 to 20 minutes. 

In a  bowl add icing sugar and whipping cream .

Whip the heavy/whipping cream until soft peaks formed  .

Once the jelly is cool enough to touch pour it slowly to the cream mixture on lowest speed .

Beat till well combined .

Pour it in indiviadual bowls/bowl and allow it to set for 4 to 5 hours or overnight in the refrigerator. 

Serve chilled .

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