Upwas misal

We Indian people has many fast / upwas/ vrat in a year .We also do have many options to eat .We have heard varieties of misals made in different regions, so here is my version of upwas misal which ultimately becomes a whole meal for the day and is also an awesome appitizer for not fasting persons in the family .
For making this misal we require 1) Sabudana khichidi
                                                      2) Amti
                                                      3) Potato chivda.
Ingredient.....

1) For khichidi

1. Overnight soaked sabudana/sago -250 g
2. Peanuts roasted and coursely grounded-half cup
3. Potatoes 1 (peeled and chopped)
4. Cumin seeds /jeera -1 tspoon
5. Green chilly  - 1-2
6. Red chilly powder -1 tbspoons
7. Corainder leaves-1 tbspoon
8. Salt as required
9. Oil - 2tbspoon

2) For Amti/curry

1. Chass/buttermilk-half litre
2. Peanuts roasted and finly  grounded-3-4 tbspoon
3. Cumin seeds /jeera -1 tspoon
4. Red chilly powder -1 tbspoons
5. Corainder leaves-1 tbspoon
6. Kokam/amsul- 2-3
7. Salt as required
8. Oil - 2tbspoon

3) For potato chivda

          Any readymade or homemade potato chivda.

Pictorial recipe

Step 1) Preparing sabudana khichidi

Soak the sago over night in a water .

Grind the roasted and peeled peanuts called as kut in marathi.

Saute cumin seeds ,chopped green chilies and potatoes in hot 1 tb spoon oil.

Add in soaked sago, grounded peanut,salt,red chilly powder, and chopped coriander leaves.

Mix all properly.

Close the lid and cook for 1-2 min under low flame.

Cook till it softens.

 Step 2) Amti /curry

Take a buttermilk in a pan or a voke.

Add in red chilly powder.

Prepare the tempering by adding cumin seeds and chopped coriander leaves in a hot oil.

Add the tempering in the chass / buttermilk.

Add  finely ground peanut.

Salt to taste.

Let the gravy boil for about 5 min or till the gravy thickens.

Add in chopped coriander leaves.

Add kokam /amsul.this gives awesome taste to our Amti.

Serve when hot.

                                     

Pour the Amti on the Khichidi and Chivda on it and serve hot.

Enjoy...!

Upwas Chakali / Sabudana Batata Chakali

Sabudana chakali is made specially for fasting days or during vrat.It is a snacks made from sabudana and potatoes along with green chilly appear as white chakali or by using  red chilly powder which appears red chakali,these are further dried and store for year or two. Whenver required these chakalies are fried in hot oil and served .This crispy snacks is loved by kids as well as elders in every home of Indian people.

Ingredients.....

1. Potatoes -1 kg
2. Sabudana -2kg
3. Cumin seeds /jeera -2-3 tbspoon
4. Green chilly corsely ground -8-10 OR
5. Red chilly powder -2-3 tbspoons()
6. Salt as required

Pictorial recipe

Soak sago/sabudana overnight.

Boiled potatoes

Peel the potatoes.

Cut it into pieces.

Smash the potatoes by grating it using gratter or by passing it through sorya/sev mould.

Cook the sago by adding approximate water to it .

Cook till it becomes transparent.

Stir frequently in between continnuously to avoid burning at the bottom.

If required keep on adding hot water.

After when sabudana is completely cooked,add in the smashed potatoes, red or green chilly paste,cumin seeds and salt.

mix evenly alltogather.

fill the mixture in the sorya / chakali mould.

Spread   duppatta or saree and make chakali on it.

When half a dough is used you can add in kashmire red chilly powder to the chakali dough and make red chakali.

let all the chakali dry for 1-2 day under hot sunlight.

futher store them in an air tight container .

these can be store for 1-2 years.

whenever required to consume ,fry it in hot oil.

Fry till golden brown and crispy snack is ready for vrat or during fasts like Mahashivratri, Ekadashi,Sankashti ,Navratri......

Paneer Tikka

 

I love barbeque and backyard cooking . At my home town Nasik, I always loved cooking with charcoal in our backyard.Spending time with family under a shade of  the tree is relaxing and fun. we use to spread mats on the backyard floor ,sit with variety of food cooking on a grill , few drinks and it becomes picnic day for all of us.I always missed this way of cooking with fun when we shifted to Mumbai,the place with no backyard.
Last weekend my husband bought this Prestige Barbeque online ,which gave wings to my dream once again .I was not having backyard but a small balcony was enough and made my day.We innugurated our new grill by making Paneer Tikka  , Mushroom Tikka and Paneer Pahadi and alltogether with fresh garam roties and choped onion withe a glass full of chass/buttermilk was a complete  satisfying meal.
Paneer Tikka can be made on gas i.e frying pan , griddle , over a charcoal grill or in an oven or tandoor . I have tried making it in every way and it taste amazing always. But with this barbecue I am so ready for full out door cooking challenge / outdoor Picnics.

Ingredient.....

1. Paneer -250 gms
2. Bell pepper cubed-1 cup 
3. Cubed onions -1 cup
4. Mushroom -1 cup (optional)
5. Cauliflower florets -1 cup
6. Curd/yogurt -1 cup
7. Ginger garlic paste -1 tbspoon
8. Lemon - half 
9. Kashmiri red chilly powder -2tbspoon
10. Corainder powder -1 tbspoon
11. Tandoori masala/garam masala-1 tbspoon
12. Salt as required 
13. Kasoori methi 1 tbspoon
14. Oil /butter required during grilling.

Pictorial recipe
  

Chop bellpeppers ,onion ,and paneer in to cubes.

For marination :

Take curd in a bowl .

Add in ginger garlic paste.

Add in red chilly powder , corainder powder , tandoori masala/garam masala

 kasoori methi and salt .

Sqeeze half a lemon .

Mix alltogether.

Add in veggies

Add in culiflower florets.

Keep in refrigerator for an hour or 2.

My new grill.

Place a camphor on newspaper at a bottom.

Place a charcoal rack.

Place charcoal on the rack.

Light  a fire  to the camphor

wait for 5-10 mins till all the charcoal start to burn.

Blow air to spread the fire evenly .

Grease metal  skewer and arrange paneer and vegies in the skewer.

Place each skewer over a charcoal heat.

Cook evenly from all sides.

Grease the veggies .

Remove and serve in a platter over chopped onions,sprinkle chaat masala and 

sqeeze fresh lemon over it .