Tuesday, December 15, 2015

Simla Mirchiche Panchamrut / Capsicum Panchamrut / Kudamilagai gothsu

Posting a recipe of Capsicum panchamrut which can be served as a side dish along with rotis.Capsicum is known as kudamilagai in tamil.
This recipe is slightly modified version of Panchamrut which are served in Maharashtrian weddings.
Please jot down the recipe and start preparing.
Simla mirchiche Panchamrut


Chopped capsicum(medium sized pieces) - 3 cups
Whole dry red chillies -2
Green chillies(chopped medium size) - 3
Tamarind - one small supari size(can vary the amount according to your taste)
Sesame seeds/til/ellu - 2 tbsps
Dry coconut pieces - 1/4 cup
Roasted Groundnut - 1/4 cup
Roasted groundnut powder - 1 tbsp
Powdered Jaggery - 1/2 cup
Kala masala/Ghoda masala(maharashtrian) - 1 and half tbsp
Red chilli powder - 1 tsp
curry leaves few
Salt  to taste

For seasoning

Mustard/kadugu/mohri -1 tsp
asafoetida/hing/perungayam - 1 tsp
haldi/turmeric/manjal - 1 tsp
Jira/cumin seeds - 1 tsp
Oil - 2 tbsp


Dry roast sesame seeds till they slightly pop  and turn into copper red colour.crush it to coarse powder.
In a kadai/pan,add oil,mustard,hing,green chillies,red chillies,haldi,curry leaves,roasted groundnut,dry coconut pieces,let dry coconut turn to copper red colour,add capsicum pieces and saute.

Add tamarind pulp,little water,red chilli powder,salt.Let it cook well.
Add some more water if required.Now add Ghoda masala, sesame seeds powder,jaggery powder,groundnut powder and cook well for some more time.Switch off the flame.Serve along with rotis.Can prepare with bitter gourd/karela/pavakkai panchamrut also in similar way.Vary the quantities of tamarind,chillies,jaggery accordingly.

Here I give you the basic recipe of Panchamrut served in weddings.

Basic Panchamrut

Jaggery powder 1 cup
Tamarind - 3/4 cup
salt to taste
Ghoda masala/kala masala 2 tbsp
Sesame seeds - 1/2 cup
Roasted groundnuts - 1/2 cup
Dry coconut pieces - 1/2 cup
Green chillies (chopped) - 1/4 cup

Roast sesame seeds and make it a coarse powder.
In oil ,add hing,green chillies,all other ingredients,tamarind pulp.Bring to a boil.Switch off the flame.

Friday, December 11, 2015

Kariveppilai Podi / Curry leaves dry chutney /Kadi patta chutney

I am posting a recipe of Kariveppilai podi /Kadi patta dry chutney.
Aromatic Kariveppilai is packed with loads of healthy nutrients which help in reducing Blood pressure,prevents hair fall,greying and lots more.Please Google to know more about benefits.
This podi is very easy to prepare,so get your bunch of curry leaves and start preparing:-)
Karivepillai Podi


Fresh green curry leaves - 4 cups
Udad dal/ulutham paruppu - 1 cup
Channa dal or Tur dal - 1/4 cup
Asafoetida/hing/Perungayam  - 1 small piece or 1 tsp
Whole dry red chillies - 2 cups
Tamarind/puli/Chincha - size of small supari
mustard/kadugu/mohri/rai - 1 tsp
Oil -little for roasting
Salt to taste
Scrapped dry coconut - 1/4 cup(optional)
Jaggery powder - 1 tbsp (optional)

Clean and wash the curry leaves in water,dry them in shade.They should become moisture free.
Dry roast (may be with little oil) Channa dal,Udad dal,Red chillies separately.
In little oil,add mustard seeds, asafoetida add to the above mixture.
Dry roast curry leaves a little to ensure that it is free of moisture free.
In little oil,add the tamarind and roast a little.
Add salt to the above mixture. and make a coarse powder in mixer.
In case you use dry coconut , then roast scrapped dry coconut till it turns gold.
Jaggery powder can also be added while grinding it in Mixer.
This Yummy chutney mixed with little oil can be taken with Idlis,Dosas or can be eaten along with plain rice and Ghee.

Thursday, December 10, 2015

Ragi Dosa

I am posting the recipe of highly nutritive Ragi Dosa.Quite easy to prepare and very tasty,this dish makes a good choice for Breakfast or Evening snacks.Ragi is a super food for growing children which increases bone strength.Ragi is known as Nachni in Maharashtra.
Crispy Dosas


Ragi/Nachni Flour 2 cups
Rice flour -1/2 cup or Idli batter - 1/2 cup
Asafoetida/hing/perungayam -1 tsp
Jira powder - 1 tsp
Salt to taste
Red chilli powder to taste
Coriander leaves chopped
curry leaves chopped
Water as required


Pour hot water on Ragi flour and stir the mixture well.

Add rice flour or Idli batter and other ingredients to this mixture,add water little by little till it reaches pouring consistency.(little watery than dosa batter)

Meanwhile heat the wrought iron tawa.Start pouring the batter from outer edge and finish in the centre.Flame of the stove should be high for these type of dosas.Add oil to the edges.

These dosas take more time to get cooked than normal ones.So wait patiently till the outer edges are completely crispy.Turn the dosa and let the other side get cooked lightly.Serve hot with Chutney.
Tip If rice flour is used ,can add curd.

Monday, November 30, 2015

Ukadiche Modak-Easy and less messy way

Posting a recipe after a long time.Ukadiche modak is a yummy,steamed delicacy of Maharashtra.Women in Konkan Maharashtra are experts in making these.I learnt the technique of making  Modaks from my mother in law's mother & sister who all hail from Konkan Maharashtra.
I ve used the word 'technique' because ,the knack of preparing the dough and perfect folds of Modak have to be mastered,it is not like any other recipe which you can refer some book and prepare.


For Filling

Scrapped Coconut  3 cups
Powdered Jaggery  1 and half cup
Nutmeg powder  half tsp
Cardamom powder  1 tsp
Khus khus (optional) - 1 tsp
chopped cashews
Ghee 1 tsp

For Outer Cover

Rice flour  2 big cups
Water Equal to Rice flour(May be little less)
Oil 1 tsp
Salt to taste.



In a pan,add ghee,khus khus,cashews,roast little,Add Coconut,jaggery and all other ingredients,cook well till moisture content dries up.(To check this,Press and hold the turning spatula in the cooking mixture,push aside a little in the pan,if small bubbles are seen in the gap then moisture is present.If there are no bubbles,then consistency is right.Don't overcook,Filling will become hard.If you doubt about moisture,then add little rice flour to the filling.Cool the mixture.

Outer Cover

Add oil and salt in water,bring it to a boil.Add Rice flour in the water.Switch off the flame.Mix well with a sharp pointed spoon,transfer the contents to a mixing bowl,knead the hot mixture to make smooth dough(can add very little water and oil).Mixture will be very hot so use any flat cup to mix well.Easy way to use Food processor with dough blade.(Don't add any oil or water ).
After the dough is made,Steam it in pressure cooker(without vent weight) for 20 minutes.
Take the steamed mixture in parts,add water,little oil and knead them well to make a smooth dough without any lumps.Excess of water in the dough will flatten the modak.Excess oil in dough will cause cracks in the cover.So take care.Make small balls,roll the ball well in your palm,(apply oil and water in your palm)flatten the ball and give it a shape of saucer,press the edges lightly with thumb and fingers to make the folds of the outer cover.

Add the filling in the cover,close the cover gently,and remove the extra dough from the tip.
Steam the Modaks for 15 to 20 minutes.
Can use flat colander with a  clean wet cloth spread on it and keep it in a steaming vessel.Place the modaks on wet cloth so it is easy to remove them without mess.
Serve hot modaks with ghee.