Sweet Corn Soup

My hubby is very fond of soups and I usually prepare Knor soups for him. This time I thought, why not give him some home made soups.

I decided to prepare his favourite sweet corn soup. This is my first attempt in preparing soup. It came out really awesome and I got a clean chit from dear hubby. Hence posting it on my blog :) A very simple and easy recipe, which definately deserves a try...

Ingriedients:
Corn kernels - 2 cups
Carrot - half cup, finely chopped
Corn flour - 2 teaspoon
Pepper powder
Salt
Water

Procedure:
1. Boil corn. Once it cools down, keep aside one handful of corn and grind the rest to a paste.
2. Take 4 cups of water and keep it for boiling. Once it starts boiling, add the finely chopped carrots. Let it boil for 5 minutes.
3. Next add the ground corn and mix it well.
4. Mix 2 teaspoon corn flour with 2 tablespoon water and add it slowly to the boiling soup.
5. Next add the boiled corn.
6. Finally add salt and fresh ground pepper.
7. Boil this for another 5 minutes

The delicious sweet corn soup is ready.
Serve it hot with bread croutons.

Notes:
1. You can also add other veggies like beans, etc as per your choice.
2. If the corn is not very sweet, add 1 teaspoon sugar.
3. Adjust the salt and pepper as per your likes.
4. For thicker soups, use less amount of water while boiling.
5. Chop the carrot finely so that it is easily cooked in water.
6. You can also add vegetable stock while boiling.

Ukdhe Tandul Pole\ Rosematta Rice Dosa

Ukdhe Tandul Pole or Rosematta Rice Dosa is a common snacks item served in Goa. Tandul stands for rice in konkani and Ukdhe Tandul stands for Rosematta Rice. Pole stands for Dosa.

I still remember by childhood days when mom used to prepare this in the evening. She used to serve this hot dosa toppled with ghee and little sugar coupled with hot chai. It was an amazing combo.

This time when my parents visited us, I asked them to get this ukdhe tandul from Goa as I wanted to prepare it for my little daughter. And as expected, she just loved these dosas.

The best part of this dosa is it does not need any fermentation and hence can be prepared immediately after grinding it in the mixer. Also the rosematta rice is highly nutricious as compared to the other rice. This dosa has a very peculiar taste which will keep addicting you. "No one can eat just one" :)

Ingriedients:
Ukdhe Tandul\ Rosematta rice - 2 cups
Salt
Water

Procedure:
1. Soak the Ukdhe Tandul (Rosematta rice) for at least 6 hours.
2. Grind the soaked rice in the mixer.
3. Add required amount of salt.

4. Take a pan and grease some oil on it.
5. Take a round ladle and pour the prepared batter on the tave.
6. It will spread on the tava. DO NOT move the ladle in circular motion like the way we prepare normal dosas.
7. Sprinkle some drops of oil and let it cook for 2-3 minutes.
8. Next flip it on the other side and let it cook for a minute.

Serve the hot Ukdhe Tandul Dosa with chutney.
Or spread some ghee on the hot dosa and sprinkle some sugar. Roll it and have it. It tastes awsome.

Notes:
1. You can also add some grated coconut to the batter to prepare Ukdhe Tandul Bhakri.

Upasacha Thalipeeth

Yesterday was Ashaadi Ekadashi...also called motthi Ekadashi. Very special day for all Marathis. Most of the Maharastrians observe a whole day fast on this day. But most of the times, the fast turns into a feast :-) and we really enjoy fasting.

Yesterday, we also had a fast turned feast at my house with Sabudana Kichchdi for brunch, sabudana wada with hot chai for snacks and upasacha thalipeeth for dinner.

For Sabudana Khichdi recipe, refer below link
Sabudana Khichdi

The Sabudana Wada recipe, I will post soon.

Below is the recipe for Upasacha Thalipeeth.



Upasacha Thalipeeth served with curd

Ingriedients:
Upasacha Thalipeeth Bhajani- 200 gms (I used from K-Pra(Pune) brand)
2 Potatoes - boiled and mashed
Peanut powder - 5 tablespoon
Chilli powder - 1 teaspoon
Curd - 2 tablespoon
Sugar - 1 teaspoon
Water - preferably warm
Ghee
Salt

Procedure:
1. In a mixing bowl, add the Upsacha Thalipeeth Bhajani, mashed potatoes, peanut powder, chilli powder, Sugar and salt.
2. Next add curd and mix well.
3. Next add sufficient warm water to prepare the dough and keep it aside for half an hour.
4. To prepare thalipeeth, make four balls of the dough.
5. Next take a pan and add 1 teaspoon ghee. Place one ball on the pan and pat it to form a round thin roti like structure. Apply little ghee to your hands while patting to avoid sticking.
6. Make a small hole at the centre and pour little ghee in it. Also add ghee from all sides.
7. Fry on a median flame without covering the pan. After 5 mins, turn the thalipeeth other way round, still maintaining the medium flame. Fry for another 3 minutes.

Thalipeeth is ready to be served. Put one teaspoon ghee over the Thalipeeth while serving.

Serve the delicious Upasacha Thalipeet loaded with ghee along with some curd.

Gakar

This is the first time, I am writing about some recipe from MP (Madhya Pradesh) cuisine, and that is the very popular Gakar. I learnt this from my mom in law. My hubby has some strands of origin from MP and hence my mom in law has mastered all the recipes from this state. More recipes will follow soon.

Gakar is a kinds of Indian bread which is complimented with the delicious Pitla. It is served togather as Pitla-Gakar. It can also be had with chutneys or any other gravies.

The Pitla recipe can be found at the below link.
Pitla Recipe

Below is the recipe of Gakar

Ingriedients:

Wheat flour - 4 cups

Ajwain/ Carom seeds - 1 teaspoon

Salt

Water

Oil

Procedure:

1. In a mixing bowl, add the 4 cups of wheat flour, 2 teaspoon salt and 1 teaspoon ajwain. Add sufficient water and knead it to form a dough. Add 1 tablespoon oil while kneading the dough. Cover it and keep it for half an hour. The dough should not be very soft, it should be like the one we knead for preparing Puris.

2. Make medium sized balls of the dough.

3. Next take the rolling board and roll it to form a small tikki. The size of it should be less than that of puri but slightly bigger than that of tikki. Also it should not be as thin as chapathi but slightly thicker that it. Roll four of these balls and keep it ready. While rolling, do not use wheat flour like the way we prepare chapathi. It should be similar to puri preparation. The kneaded dough should be such that gakhar can be easily rolled without sticking to the rolling board.

4. Take a pan and keep it on a low flame.

5. Add the rolled Gakhars on it. All the four rolled gakhars will fit on the tava.

6. Keep it for 2-3 minutes on low flame. Next turn all of them on the other side and keep it on medium-low flame for 3-4 minutes.

7. Finally one by one, place it on the gas stove on a high flame. They should open like Puris or Fulkas.

8. Transfer them to a casserrole and top it with loads of ghee.

The delicious Gakar is ready.

Serve the hot Gakar with hot delicious Pitla and Thecha.