Festival season has kicked in and its time for sweets. Among all festivals, Ganesha festival is my favourite as he is the vignahartha and my favourite god.Secondly its for the yummy koyakattai’s. I managed to make 21 of them with this receipe below. My mom & grandma are real specialists at it . I got this receipe from them.
5 A day concept being quite talked about by every one starting from school kids to tele shows. Just thought , why know make a Salad to earn one of the 5 a day sticker .
- Lettuce :Take a handful .Wash it well and chop is finely
- Cucumber: 6″ length. Slice it finely into 1″ each
- Carrots: 6″length.Slice it into thin carrot sticks
- Salad onions : 2 stock : Slice it into thin pieces
- Cherry Tomato: 5-6 Nos. Dice them into 4 pieces each
- Sliced Black olives : 10-15 nos
- Green Pepper : a small piece . Slice it into thin length wise pieces
- Olive Oil : 2-4 tsp
- Salt: to taste
- Pepper : 3/4tsp
- Dried basil : 1/2 tsp
How to make our delight?
- In a clean washed bowl , add all the vegetables.
- Drizzle a little bit of extra olive oil onto them. Add salt to taste .Also add freshly ground pepper from the mill.
- Sprinkle about half a tsp of dried basil. Using 2 spatulas , toss the vegetables with other ingredients a few times .
- Healthy starter salad is ready to be served.
Servings : 2 people
- Mustard Seeds 1/4 tsp
- Urd Dal 1/4 tsp
- Oil 4 tsp
- Asofoetida 1/4 tsp
- Green Chilli 4 -6 Slit into 2 halves . (Depending upon hotness)
How to make Pulikachal??
- Add Tamarind to 2 glasses of warm water. Once it softens , squeeze out the tamarind juice properly.
- Pour the oil in a kadai. Once it gets hot, add the seasoning ingredients ( Mustard seeds , urd dal , Asofoetida , Turmeric powder). Once the mustard seeds splutter , add ginger and green chillies.
Fry all for about 2 min.
- Now add the squeezed tamarind juice and salt to the above fried ingredients.
- Once quantity of tamarind water added becomes half , add jaggery & again 1 glass of water.
Allow it boil again. Now when the quantity is partially reduced , remove the Pulikachal from the gas.
- Pulikachal is now ready to be served with Molagutal.
Pav Bhaji… a toungue tickling & mouth watering dish that any Mumbai wala cant resist. Specially the ones made in Juhu Beach…& the ones by the road side telawala(cart guys). They have got a magic ingredient that draws anyone & everyone to their stand.
I am totally fascinated & bowled over by a Restaurant named Garnish in Matunga. A must visit place for all Pav Bhaji lovers be it Jain style or Cheesy Pav Bhaji…. or the regular one… My total inspiration for Pav Bhaji is Garnish. Still hoping to go back to Mumbai someday.. and have it there:)
- Boiled potatoes : 2-3 large size
- Onions : 1 medium size
- Turmeric powder : 1/2 tsp
- Coriander(dhaniya) powder : 1/2 tsp
- Cumin(jeera) powder : 1/2 tsp
- Garam masala powder : 3/4 tsp ( optional)
- Salt to taste
- Oil :3-4 tsp
- cumin seeds : 1/2 tsp
- red chilli powder : 1/2 – 1 tsp or crushed green chillies
Ps: if cumin & coriander powder are not available separately , add the dhaniya – jeera powder.
- Chop the potatoes fairly big sized than the regular size.Since the potatoes are already cooked , they tend to mash quickly.
- Chop the onions either finely or length wise.
- In a non stick wok , add 2-3 tsp of oil. Add cumin seeds and allow it to splutter.
- Now add the chopped onions and fry it until it gets transparent. Add a pinch of salt while frying the onions to remove the water content in the onions quickly & helps in quick frying.
- Add the remaining ingredients – turmeric , chilli powder, coriander ,cumin powder & salt . Also add the chopped potatoes. Now stir them until they get mixed well. Let the vegetable be stirred in low flame for about 3-5 min. ( Adding Garam Masala is optional)
- Turn off the flame . Add coriander leaves and garnish the potatoes.
- Jhatpat aloo is ready to be served.