Kaju paneer curry - no onion no garlic

 No onion No garlic kaju paneer curry. This kaju paneer curry is super creamy, rich and tasty. I like no onion nd no garlic recipes a lot. We can pair this curry with roti's,naans, flavored rice items and with biryani. I planned to pair this curry with jeera rice but Riddhesh like veggies which we add in biryani, also he love paneer that is cooked in this gravy. I wash veggies and paneer in water and then will give to him. Riddhesh use to eat well but now he stopped eating becoz of teething. Wish he again start eating well soon, thought to share this happy moment with you all that - Riddhesh first touched food - laddu on his Anna prasana day. We thought because of its color he touched and we replaced laddu with badusha and changed its place. You know what he again touched badusha and smashed it. Later he touched books nd jewellery. We all laughed loudly and felt he will become foodie like me. Right now he is not eating nd he will eat soon, have lots of recipes in my mind to prepare for him🤩. Once I start talking about Riddhesh I can't stop myself😄 let's jump into our recipe.

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Priya Iyer. I am paired with Narmada. I gave amchur powder and garam masala as secret ingredients using these she prepared tasty Chole masala. In turn Narmada gave me melon seeds and ginger I prepared this yummy and tasty kaju paneer curry.

Gongura Pachadi

Preparation time : 20 minutes  

Serves : 3 to 4 person 

Category : no onion no garlic 

Recipe Cuisine: Indian

Main ingredients : kaju nd paneer 

Ingredients

Paneer -200gms 

cashew nuts - 75gms adjust

For gravy

Tomato - 1 large or 2

Ginger - 1 inch

Melon seeds -2 tsp

Pumpkin seeds - 2 tsp

Cashew nuts - 10

Elachi - 1

Clove - 1

Cinnamon stick - 1/2 inch

Others

Red chilli powder - 1 tsp

Coriander powder -1 tsp

Jeera powder - 1/2 tsp

Garama masala powder - 1/2 tsp

Salt -as per taste

Oil - 3 tsp

Coriander leaves - 1 tsp finely chopped

Process:

1) let's prepare our gravy first, grind all the ingredients mentioned in above ingredients list (for gravy) for fine paste by adding little water and keep it aside.

2) Heat 3 tsp of oil in a pan then add cashew nuts fry till it changes color on low to medium flames and then take into bowl and keep it aside.

3) Now  add prepared gravy cook till its raw smell goes. 

4) later add all the spices mentioned and mix everything well. 

5) when oil starts oozing out add 1 & 1/2 half cup of water and mix everything well.

6) now add paneer cubes, cashew nuts and mix well. Adjust water as per your consistency. Close the lid and close it on low flames 7 to 10 min.

7) Atlast garnish it with coriander leaves.

That's it our tasty kaju paneer curry is ready to serve. 

Hope you liked this recipe, will meet you again with intresting recipe...bye

Yours

Aruna Saras Chandra

Gongura Pachadi

 Gongura pachadi, gongura pickle is super tasty and lipsmacking pickle recipe from Andhra. Gongura is also known as sorrel leaves in English, punde pale in Kannada, pulichi keerai in Tamil. Gongura pachadi tastes sour, spicy and mouth watering. Have this pickle with steamed rice with some boiled sesame Or ground nut oil and roughly chopped onions. I also love to have it curd rice and yeah onion is must😋. 

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Seema, I am paired Jaya shree di. She gave cumin and fenugreek seeds as secret ingredients in turn I gave lemon and pepper powder. Jaya di prepared super tasty and healthy Fresh fenugreek salad, do check out her space for more intresting recipes. 

Gongura Pachadi

Preparation time : 20 minutes  

Serves : 300gms approx

Category : pickle

Recipe Cuisine: Andhra

Main ingredients : sorrel leaves

Ingredients

Sorrel leaves - 2 big bunches 

Coriander seeds - 2 tsp

Cumin seeds - 1 +1/2tsp

Fenugreek seeds - 1/2 tsp

Mustard seeds - 1 +1/2 tsp

Guntur red chilli - 10 to 15 adj

Garlic - 1 pod

Sesame/veg oil - 250ml approx

Salt - as per taste

 Tamarind - small lemon size (read note) 

Process:

1) Pluck sorrel leaves, wash it in water for twice tap it well in dry cloth. 

2) dry fry coriander, cumin, fenugreek, mustard seeds till you get nice aroma and take it into plate. 

3) now add 2 tsp of oil fry red chilli and let it cool. 

4) add 100 ml of oil in a wide pan then fry sorrel leaves till it mushy. Also add tamarind and cook it well. (Read note) Let this cool to room temperature. 

5) grind all the fried ingredients to fine powder and take it into bowl. 

6) Also grind sorrel leaves to coarsely fine paste and it into bowl. 

7) Add remaining oil in a pan to this add garlic fry it on low flames, when it starts changing color add mustard, cumin seeds, red chilli and fry well. 

8) Switch off the flames and add grinded sorrel leaves paste and prepared spice powder, required amount of salt and mix everything well. 

9) store this chutney in dry and air tight container. 

That's it our gongura pachadi is ready, serve with hot steamed rice, onion pieces and boiled oil and enjoy. 

Note:

* I'm using green sorrel leaves, these leaves are not much sour in taste. So I used tamarind, skip it if you are using purle color sour sorrel leaves. 

* As these green sorrel leaves are not tender I grinded it to coarsely fine paste. If you are using tender leaves no need to grind. Leaves will become mushy/paste after frying. Hope you liked this recipe, comment your views will meet you with another new recipe... Bye

Yours

Aruna Saras Chandra☺

Kerala parippu payasam

Kerala Parippu pradhaman payasam for sadhya. This traditional sweet payasam is prepared using split mung beans/pasi paruppu/ pesara pappu/ cherupayar paruppu. Are you wondering what's the difference between our Andhra pesara pappu payasam and this Kerala cherupayar payasam?? I will explain you, their texture and color are different. Yes it's true that both payasam tastes super delectable. This Kerala parippu payasam is thick in texture and is prepared using coconut milk. And we use dark color jaggery to get traditional look and taste. While preparing this payasam i used regular jaggery so i did not get that dark color. 

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Priya VJ and paired with Archana di. She gave me coconut and cashew nuts as secret ingredients. In turn I gave her curd and cumin using these as secret ingredients she prepared very tasty Kalan recipe, do check her space for wonderful recipes. I love Archana di's way of presenting recipes and different varities of food she share. 

kerala parippu payasam

Preparation time : 20 minutes  

Serves : 1 bowl

Category : dessert

Recipe Cuisine: Kerala

Main ingredients : split mung beans

Ingredients

Split mung beans - 1 cup

Thick coconut milk - 1 cup

Thin coconut milk - 2 cups

Jaggery - 1 nd 1/2 cup (adjust) 

Cardamom powder- 1/2 tsp

Dry coconut pieces - 2 tsp

Cashew nuts - 10

Ghee - 3 tsp

Process

1) Dry fry split mung beans till it changes color on low to medium flames. 

2) wash the above, to this add 2 cups of water and cook for 3 whistles. 

3) let the pressure comes down then add melted and filtered jaggery. Cooked this for 5 minutes. 

4) now add thin coconut milk, mix everything well and cook till dal nd jaggery mixture becomes thick. 

5) Now add thick coconut milk, cardamom powder and cook few more minutes. 

6) Meanwhile heat small pan to this add 2 spoons of ghee and then fry coconut pieces when it starts changing color add cashews nd raisins. 

7) fry everything well and add it on payasam nd mix everything well. 

That's it our Kerala style parippu payasam is ready to serve. 

Note :

*Use dark color jaggery to get perfect traditional look. As I dint had dark color I used regular jaggery so I dint get that color.

Hope you liked this recipe, meet you soon another interesting recipe.. 

Bye, 

Aruna Saras Chandra😊

Mavidikaya mukkala pulusu

Mavidikaya mukkala pulusu is Andhra style side dish that goes perfectly with hot steamed rice and dollop of ghee. We can prepare this pulusu in many ways, today i am sharing my recipe which i regularly prepares at home. We can use different varieties of vegetables but you will get mangoes sour in each bite. We can also have this pulusu for idli, dosa and roti's. I used vegetables like potato, carrot, drumsticks along with raw mango pieces. 

*Today I am sharing quick version pulusu by cooking veggies in pressure cooker.

You can boil veggies in water too. 

*Instead of sambar powder I used coriander, cumin and fenugreek powders. It also gives good taste to pulusu, try it once. 

*Do not peel raw mango skin, it gives good taste to pulusu. 

*My mom likes to fry onions nd veggies for sometime before boiling, you can also try like that. 

* use good variety mango which is sour not sweet. I did not used tamarind juice in this pulusu, as I used sour mango. 

* if you are mango is not sour then add 1/4 cup tamarind juice while boiling pulusu. 

Event : Shhhhh Secretly cooking challenge

Taking this super tasty pulusu recipe to shhhhh secretly cooking challange, this month theme was suggested by Anu kollon. And I am paired with Seema, she gave me coriander powder and toor dal as secret ingredients. In turn I gave mawa and cardamom as secret ingredients, Seema prepared super delicious mango mawa cake. Do check out her space for different varities of food from different regions. 

Mavidikaya mukkala pulusu

Preparation time : 20 minutes  

Serves : 1 bowl

Category : side dish

Recipe Cuisine: Andhra

Main ingredients : Mango

Ingredients

Toor dal - 1 cup

Onion -2

Raw mango - 1

Tomato - 1

Carrot - 1

Drumstick - 1

 Potato -2

Green chili - 1

Coriander leaves - 2 tsp(chopped) 

Curry leaves - 1 sprigs

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Fenugreek powder - 1/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - as per taste

For tempering

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chilli  -1

Hing - pinch

Curry leaves - 1 sprig

Preparation :

1) wash toor dal in water for twice and soak it in enough water for 30 minutes. 

2) wash all veggies and cut 1 inch length and keep it aside. 

3) pressure cook veggies by adding 1 tsp salt nd 1 glass water for 1 vessel and keep it aside. 

4) now pressure cook soaked toor dal by adding 2 cups/glasses(used for measuring) of water for 5 whistles.  Let  the pressure comes down naturally. 

5) now mash dal with ladle well till you get thick consistency. 

6)now add cooked veggies, salt, red chilli, turmeric powders, coriander,  cumin and fenugreek powders to the above mashed dal. 

7) also add approximately 1 nd 1/2 to 2 glasses of water,curry leaves, finely chopped coriander leaves to the above. 

8) Now cook everything well for 7 to 10 min on low to medium flames. 

9) mean while prepare tempering, for this heat oil in a small pan add all the ingredients mentioned in tempering and add this tempering in pulusu. 

That's it our mavidikaya mukkala pulusu is ready. Serve hot with some papads and enjoy. 

Hope you liked this recipe, meet you soon with another recipe. 

Thank you, 

Aruna Saras Chandra. 

Makhana nd dry fruits namkeen

Makhana & dry fruit namkeen is super tasty, healthy and crispy snack. Makhana is also known as fox nuts,lotus seeds,gorgon seeds and widely known as phool makhana. It is very easy to prepare in less time. For evening snack or for long journeys I regularly prepare Masala murmura/ masala borugulu and Poha chivda at home. But this makhana and dry fruit mixture  added in my list few years back. From my childhood I don't like to have to tea or coffee, but now a days I like to have a small cup of masala tea with this snack. Trust me the spices added nd the crispy taste of dry fruits dt let you stop having it. Do try it once and let me know how much you liked this recipe in comment box.. 

Now a days I am not at all getting time to take fancy pics, full busy with my kid. Riddhesh started crawling and standing with support, now a days he is always in kitchen holding my legs😍. Sometimes I have this makhana namkeen as my breakfast with full glass  of  ragi malt as I dt get time to prepare breakfast. Makhana is the main ingredient, remaining ingredients you can add as per your taste and availability. 

Event : Shhhhh Secretly cooking challenge

Taking this tasty healthy namkeen recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

      This month theme  "cook what you like" suggested by  Renu and Mayuri di. I am paired with Kalyani for this month, she gave me walnuts and red chilli powder as secret ingredients. In turn I gave mushroom and chilli flakes as secret ingredients. kalyani prepared yummy and tasty Vegan glass noodles soup, do check out. 
                                              

      Makhana & nuts namkeen

Preparation time :15 minutes  

Serves : 250+ gms 

Category : snacks 

Recipe Cuisine: Indian

Main ingredients : Makhana (fox nuts)

Ingredients

Phool makhana/ fox nuts - 1 cup

Cashew nuts - 1/2 cup

Almonds - 1/2 cup

Raisins - 1/4 cup

Walnuts - 1/4 cup

Pumpkin seeds - 1/4 cup

Red chilli powder - 1/2 tsp (adjust) 

Chaat masala - 1/4 tsp

Pepper powder - a pinch (optional) 

Ghee - 2 tsp

Salt - as per taste

Procedure

1) Take wide kadai heat ghee, to this add makhana fry it on low to medium flames till makhana becomes crispy. 

2) Take 1 makhana and press with fingers if it breaks in pieces it means makhana fried perfectly. Otherwise fry it for few more minutes. Later take it into plate and let it cool. 

3) now fry remaining dry fruits one after other till they become crisp and then take it bowl. 

4) now heat 1 tsp of ghee in kadai when it melts switch off the flames. And then add salt, red chilli powder, pepper powder, chaat masala nd mix well.

5) Now add all fried ingredients and mix everything well. Let everything cool to room temperature. 

That's it our healthy, crispy and lip smacking namkeen is ready, store it in dry and airtight container. 

Note:

* step 4: after frying nuts nd makhana you can sprinkle spices nd salt directly and mix it well. But adding fried ingredients in ghee spices mixture gives good masala coat to ingredients try it once.

*switch off the flames before adding spices in ghee in order to get good color and to avoid burning sensation, cough while mixing. 

Enjoy this makhana and dry fruits namkeen with your friends nd family. Hope you liked this recipe, meet you with more yummy recipe.

Thank you, 

Aruna Saras Chandra 😊

Chintapandu Pulihora, Andhra's popular pulihora

 Chintapandu pulihora is Andhra's popular rice item prepared using tamarind, rice and spicy tempering. It is almost everyone's favorite rice item. Though pulihora is prepared in many ways like Karnataka temple pulihora, this variety pulihora is regularly prepared for festivals, lunch box, journeys, on marriages etc., Many South Indian people love to pack this pulihora for their journeys mainly train journeys ☺. As it don't spoil quickly for heat or because of it's taste, what's your reason for packing pulihora for journeys?? This pulihora also prepared in different ways like boiling tamarind separately and then adding in rice. Or by boiling in tempering itself, today I am sharing this process. The taste of peanuts, green chillies that are boiled in tamarind paste gives very good, try this process once. Let's start our recipe.. 

By the way did you subscribed our Youtube channel?? If not check it once and do subscribe for more interesting recipes. 

Event : Shhhhh Secretly cooking challenge

Taking this tasty pulihora recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

      This month theme railway recipes was suggested by Seema, check her indian railway aloo curry recipe. This month I am paired with Priya Iyer, she gave me groundnuts and red chillies as secret ingredients, in turn I gave chaat masala and lemon juice as secret ingredients. Priya prepared yummy and tasty sukha bhel recipe do check out. I also saved her mambazha payasam recipe to try soon. 
                                              

      Chintapandu pulihora

Preparation time :20 minutes  

Serves : 2 persons 

Category : Rice    

Recipe Cuisine: Andhra 

Main ingredients : tamarind rice

Ingredients

Cooked rice - 1 bowl

Tamarind - 1/4 cup or 2 big lemon size

For tempering

Oil - 1/4 cup / adjust

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad nd chana dal - 1 tsp

Ground nuts - 1 tsp

Curry leaves - 1 sprig

Coriander leaves - 1 tsp chopped

Hing - 1 pinch 

Turmeric powder - 1/2 to 1 tsp

Cashew nuts - 15

Green chillies - 5

Red chillies - 2

Jaggery - optional I don't used

Process

1) cook rice by adding 2 drops of oil in order to get good texture to rice. 

2) take rice is wide plate and let it cool. 

3) clean tamarind under water and soak it in hot water for 10 to 15 minutes. Later extract it's juice by removing it's pulp using strainer. Add some water and repeat the same process. Keep this tamarind juice aside we will use it later. 

4) add oil in a wide pan let it heat for few seconds, later add all mustard seeds when it starts crackling add cumin, urad nd chana dal fry for few seconds then add peanuts, cashew nuts fry till changes color. 

5) now add green nd red chillies, curry leaves and fry it well. 

6) later add hing, turmeric powder,salt and mix everything well. 

7) now add prepared tamarind juice in tempering and cook on low to medium flames till oil oozes out. 

8) our pulihora paste is ready, add required amount of pulihora paste in rice and mix everything well. 

9) lastly add finely chopped coriander leaves. 

That's it our chintapandu pulihora is ready to serve or pack. 

Note:

* If you want you can also add jaggery while boiling tamarind, I personally d't add jaggery for this variety pulihora. 

*  You can also prepare this pulihora using left over rice. 

Hope you liked this recipe, drop your views in comment box. Will meet you soon with more interesting recipes.

Thank you,

Aruna Saras Chandra. 

Sattu namkeen sharbat, summer cooler drink sattu

  Hi friends, hope you all are doing great. Summer started and summer holidays will start soon. How are enjoying your holidays?? I am very busy with my son Putta/ Riddhesh. Coming to today's recipe, I am sharing healthy and protein rich summer drink from Bihar UP. Sattu is nothing but a flour prepared by roasted black chickpeas or roasted gram , now a days we can get this flour easily in market. I prepared this flour by frying rosted chana for 2 to 3 minutes and then grinding to fine powder. Sattu is also prepared by adding different varieties of pulses. As many of you know hubby works in Railway as Loco pilot, he has many Bihari friends. He use to taste and hear about many Bihari recipes. I first tasted this sattu namakeen sharbat when we are in Odisha. Odisha is such a place where I learnt and came to know many North Indian varieties of food. Let's get into our recipe... 

I am planning to share this recipes video in YouTube, hope I get sometime to come back to my channel 😄. We can also prepare sweet version of this drink will share that recipe soon. We can prepare many recipes using sattu like ladoos, dosa/chilla, roti, poori, litti etc. Recently hubby tasted his  Bihari colleagues bought sattu litti chokka, now he is asking me to prepare 😄. As I am taking care of my kid alone, I am not getting much time to cook, eat nd sleep properly, so I just said "okay - will cook soon" to hubby 😄😆.  Coming to health benefits of having this sattu drink :

* acts as cooling agent and protects from sun stroke 

* gives instant energy

* rich in proteins, iron, fiber,calcium and etc.. 

* good for digestion

* good for hair and skin and many more. 

Event : Shhhhh Secretly cooking challenge

Taking this healthy summer drink to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

                                                     This month theme  "summer drinks" suggested by Sasmita, do check out her summer drink - sabja lemonade. This month I am paired with Renu, she gave cumin powder and lemon as secret ingredients. In turn I gave coconut and coriander leaves as secret ingredients. Renu prepared solkadhi,  it's healthy and tasty coconut kokum drink. Do check her space for more tasty  recipes. 

      Sattu namkeen sharbat

Preparation time : 10 minutes  

Serves : 2 persons 

Category : Beverages      

Recipe Cuisine: Northern India

Main ingredients : roasted black chickpeas

Ingredients

roasted black chickpeas - 1/2 cup

finely chopped onions - 2 tsp

finely chopped green chillies - 1 tsp

finely chopped coriander leaves - 1 tsp

Cumin powder - 1 tsp

Lemon juice - 3 tsp

Salt - as per taste

Cold water - 2 to 2.5 glasses

Instructions 

1) Dry fry roasted black chickpeas for 2 to 3 minutes and let it cool to room temperature. 

2) Now finely grind the above fried roasted black chickpeas with its husk till you get fine powder and take it into clean and dry jar. 

3) Add 2 tsp of prepared sattu in a bowl, also add finely chopped onions, green chillies, coriander leaves, cumin powder, salt and 2 to 2.5 cups of cold or normal water. 

4) lastly add 2 tsp of lemon juice to the above. 

5) Now mix all the ingredients using spoon or churner. 

That's it our sattu namkeen sharbat is ready to serve. 

Note:

* Frying roasted black chickpeas is optional. 

* you can use store bought sattu. 

* you can also add, chaat masala and black salt. 

Enjoy your hot summer with this healthy and tasty saatu namkeen sharbat with your friends and family. Hope you liked this recipe, 

leave your feedback in comment box. Will meet you soon with another interesting recipe. 

Yours, 

Aruna Saras Chandra 😊

Pesarattu, Andhras popular and healthy pesarattu

Hi friends, how are you all?? Hope you are doing great😊. After very long time I am back to my blog with Andhra's popular super tasty and protein rich breakfast recipe that is Pesarattu with some  spicy and tasty onion ginger karam chutney. Before going into recipe, happy to share with you all that we are blessed with baby boy on Aug 31, 2022 on Vinayaka Chavithi festival. And we named him Riddhesh Aadharian😍, do shower your blessings 🥰. Coming back to recipe pesarattu or moong dal dosa is savory and crispy creeps prepared with green gram lentils/ moong lentils. The specialty of this dosa is no need to ferment batter overnight. These dosas are prepared using freshly prepared batter. We soak lentils in water overnight and prepare batter by adding few interesting ingredients and spread dosas. Pesarattu upma is popular in many restaurants and hotels in Andhra. But today i had these dosas with my onion ginger chutney also called as ullipaya allam karam pachadi in telugu. Will try to share this chutney recipe soon. Do dig out recipe for more details, let's start.. 

 Today I am sharing my style pesarattu which I regularly prepare at home. Many ppl add green chillies for spicy and garlic for easy digestion. But I prefer adding red chilli and ginger, do try it once. 

Event : Shhhhh Secretly cooking challenge

Taking this protein rich recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

                                                     This month theme " Protein rich vegetarian breakfast" was suggested by Renu . And I am paired with Rafeeda who blogs at "the big sweet tooth". Do check out her space for interesting recipes, I loved her easy cookies n cream ice cream recipe, will try it soon. I gave garam masala and kasuri methi as secret ingredient using these Rafeeda prepared tasty tofu bhurji. In turn she gave me ginger and cumin both are main ingredients for pesarattu. 

Pesarattu 

Soak time : overnight

Preparation time : 15 minutes  

Serves : 2 persons 

Category : Breakfast        

Recipe Cuisine: South India

Main ingredients : green moong dal

Ingredients

Green moong dal/mung bean/pessalu - 2 cups 

Rice - 1/4 cup

Red chillies - 4

Ginger -  1 inch

Cumin seeds - 1 tsp

Salt - as per taste

Oil - as need

Instructions

 

1) Rinse mung bean / pesalu, rice in water twice and soak it by adding red chillies overnight or atleast 6 hrs by adding enough water. 

2) After soaking, drain out water, to this add ginger, cumin seeds, salt,1/2 cup water(adjust) and grind it smooth paste till you get batter consistency. 

3) Take batter in bowl and keep it aside. Batter should not be thin, if it's thick you can adjust water. 

4) Now heat tawa, take 1 ladle  batter and spread dosa. Smear 1 tsp of oil around edges and cook it on low flames,till pesarattu turns golden color. 

5) Turn pesarattu other side and cook till it changes color and take it plate. 

That's it out pesarattu is ready, serve it with chutney and podi. 

Hope you liked this recipe, try it once and let me know how it came. Don't forget to comment... 

Will be back soon with another recipe.. 😊

Yours

Aruna Saras Chandra. 

Khamang kakdi || Kakdi chi koshimbir || Maharashtrian cucumber salad

 Khamang kakdi is Maharashtrian cucumber salad also known as kakdi chi koshimbir. In Marathi Kakdi means cucumber, this cucumber salad is very tasty, creamy, crunchy and easy to prepare salad which goes well with any special rice item or roti's. I just love to have this salad as it is. Lentil based cucumber salad  and this khamang kakdi are two different cucumber salad recipes to try. We can prepare this salad in two different ways by adding lemon or by adding fresh hung curd. Today I'm using curd to prepare my salad as I like creamy salads a lot. If u want you can replace curd with lemon juice as per your choice. Crunchy taste of crushed peanuts, sweet and nutty taste of scrapped coconut gives superb taste to salad. Before starting our recipe do check some salad recipes from my youtube channel and blog..

Videos...

**Veggies and dry fruits salad with yogurt dressing

** Pomegranate raita

Blog..

** Sweet corn salad

** Lentil based cucumber salad

** Cucumber discs and pipes

Event : Shhhhh Secretly cooking challenge

Taking this creamy and tasty cucumber salad to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. I liked curried chickpea stuffed sweet potatoes recipe shared by Mayuri di. I also saved Renu's steamed broccoli vadi recipe to try soon. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

 This month theme "Maharashtrian Cuisine" was suggested by Poonam Bachhav. I love all her recipes mainly traditional recipes a lot. Do check out her Tondali masale bhat recipe. This month I'm paired with "Priya", using  shared secret ingredients- green chili and roasted gram Priya prepared this crispy and tasty patal poha chiwda. In turn I prepared this tasty cucumber salad by using the secret ingredients peanuts and mustard shared by Priya. I also loved her Macaroni mango kheer, will try to taste it before season ends.

               Khamang Kakdi 

Preparation time : 15 minutes

Cook Time : 5 minutes

Serves : 2 persons

Category : Raita/salad

Recipe Cuisine: Maharashtrian 

Main ingredients : cucumber 

Ingredients

Cucumber- 1

Roasted peanuts - 2 to 3 tsp

Scrapped or grated coconut- 3 tsp

Fresh hung curd - 2 tsp

Finely chopped coriander leaves- 1 tsp

Salt - as per taste

For tempering

Oil / ghee - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chilli - 2

Curry leaves - 1 sprig 

Asafoetida/hing - 1  pinch

Instructions

1) Firstly  peel off cucumber skin, remove its seeds. Now cut cucumber into small pieces and add some salt.

2) Let it set aside for 5 to min. Meanwhile roast peanuts, remove its skin and crush it coarsely.

3) Now squeeze out excess water from cucumber pieces and take it into wide bowl.

4) To this add crushed peanuts, scrapped or grated coconut, fresh hung curd, finely chopped coriander leaves and mix everything well.

5) Heat ghee/oil in a pan to this add mustard seeds, when it starts crackling add cumin seeds, chopped green chili, curry leaves, hing and fry everything well till you get nice aroma.

6) Add prepared tempering in cucumber salad and mix everything well.

That's it our Maharashtrian Khamang kakdi is ready to serve. 

Note:

* Instead of curd you can use lemon.

* Use thick curd inorder to get texture to salad.

* Squeezing excess water from cucumber will gives good  texture. 

* Use fresh and thick curd to get creamy texture.

Also check other related recipes by just clicking the link below pic..

                              
     Veggie sweet corn salad

                                            

        

                  Pomegranate raita

     Veggies and dry fruits salad with yogurt dressing

   Cucumber discs and pipes

                           Kosambari
                                 

Hope you like this healthy,creamy, crunchy and tasty cucumber salad. Give it a try and drop your comments and pics in inbox. Do not forgot to subscribe my  youtube channel Vasus vegkitchen & press bell button to get new recipe notifications.

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Thanks for visiting my blog,

ArunaSaraschandra :)