Thursday, 31 March 2016

Vegetable Corn Daliya Upma

Corn daliya is otherwise called as Broken Corn Kernels. It is basically a corn product made from whole raw corn kernels which are crushed or cut into smaller pieces. This is a super quick, easy, healthy, tasty recipe that can be served for breakfast, lunch or dinner. Corn Dalia has low cholesterol and sodium levels. It has a better dietary fibre when compared to rice. One may think that there is not much you can do with corn Dalia (cracked corn) other than make porridge and serve it for breakfast.

Actually this is my first entry in Shhhh Cooking Secretly Challenge. I have seen many of my fellow bloggers participating in this challenge. Now I am very happy to be a part of this event. This challenge work on theme basis, so Mayuri Patel discussed with us about whole grains.According to this event, two participants are paired and the secret ingredient will be discussed among those two members. This Month March I am paired with Rafeeda (everyone knows about her).She gave me “Carrot” and “Corn” as secret ingredients. As soon as the ingredient was finally fixed, I was ready to do Corn Daliya upma.Hope all our event members enjoyed this month theme.
I tried to add some vegetables to it.Even it is ideal for single meal dinner. Sometimes you realize that healthy eating needn’t necessarily mean tasteless food. Corn Dalia is extremely light and highly nutritious. Addition of vegetable makes them super nutritious. You can bring in any number of vegetable to this dish, no matter what it always tastes great.
Let’s get onto the recipe and I want you guys to try out this simple, yummy and healthy dish.

Prep time
Cook time
10 mins
20 mins
4 persons
 Cuisine: Indian
Recipe Type: Breakfast or Dinner

  • Corn Dalia -1 cup
  • Grated Carrot -1/4 cup
  • Fresh peas -1/4 cup
  • Vegetable oil-2 tbsp.
  • Mustard seeds -1 tsp
  • Urad dal -1 tsp
  • Green chilli -3-4 nos
  • Grated ginger -1 tsp
  • Turmeric powder -1/4 tsp
  • Onion -1 big
  • Curry leaves –few sprigs
  • Tomato -1 no
  • Coriander leaves –few sprigs
  • Salt – to taste

1. Prepare all the vegetables and other ingredients aside and now start roasting the broken corn in a dry pan for few minutes.
2. Heat the oil in a kadhai. Add the mustard, urad dal. When the mustard splutters, add the curry leaves, onions, ginger, green chillies and fry for a couple of minutes. 
 3. Now add grated carrot, peas and turmeric powder. 
 4. Add 2 cups of boiling hot water and salt to this.
5. Mix corn Dalia and close it with the lid for sometime.Cover and cook for 15 mins on a low flame. To serve garnish with fresh coriander and lime juice. Enjoy your light meal with your family. 

 Served with
Dal, sabzi, or sambar

Tuesday, 15 March 2016

Kolhapuri Thecha (Lal Mirch Thecha) -Maharastrian Cuisine

Kolhapuri  Thecha is a traditional dish from Maharashtra. The word Thecha translates to crushing .It requires less time for the preparation due to its simple and rustic method. Thecha is one such super-spicy dish that you’d often come across in rural Maharashtra.It still relishes this condiment in lunch as well as dinner.Traditional recipes call for the ingredients to be crushed / pounded in metal or stone pastels but modern day kitchens often rely on grinding in modern-day food processors. It is a spicy condiment prepared across the states of Maharashtra, Rajasthan, Madhya Pradesh and parts of Karnataka and Andhra Pradesh
Let’s prepare chutney so hot and flavorful that would easily go with anything.Lets learn how to prepare Thecha with these simple steps. 

Prep time
Cook time
15 mins
5 mins
4 serves

Cuisine: Maharashtrian Cuisine
Recipe Type: Accompaniments

  • Spicy red chilli variety -1 cup
  • Garlic cloves – 1 no whole
  • Peanuts -1/4 cup
  • Lemon Juice -1 tbsp.
  • Groundnut Oil -3 tbsp.
  • Mustard seeds -1/2 tsp
  • Hing -1/2 tsp
  • Rock salt –to taste

1. Soak the red chilies in water for about 3 hours. Peel one whole garlic and keep aside.Sauté peanuts in the frying pan and remove the outer skin. 

2. In the blender,mix chilies, garlic cloves, peanuts and salt and ground to a coarsely texture.Mix the lemon juice to the paste. 

3. Heat groundnut oil in a pan, add mustard seeds and allow it to crackle. Add asafetida and pour it over the chilli coarse paste.
Adding the groundnut oil to the paste will reduce the fiery effect.
You can add 2 to 3 pinches of fenugreek powder to this spicy Thecha. It gives nice flavor and taste too.
Served With
Bhakri, Pithale, Roti or with rice. 

View and enjoy some more Maharastrain dishes from my fellow bloggers
Piyali’s –Matki-chi-usal and Zunka bhakar
Padma’s – Sabudhana vada and bhakar wadi
Shubha’s – thalipeth , Kulith pitheal ,piyush and metkut
Poornima’s –Barli vangi and Jowar ki roti
Swati’s – Green peas curry and Tomato rice
Anu’s – Shendanyachi amti and Varaicha bhat
Parvathy’s – Sol kadhi
Jaya’s – Kothimbir wadi and pav bhaji
Vanis -Batata  Vada


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