Cheedai is prepared during Janmashtami, Gokulashtami. there are two varieties one is vella cheedai (jaggery - sweet version) & uppu cheedai (savoury version).
After the gokulashtami, few cheedais were lying in the container which had lost the crispiness. Since I do not want to throw them away, I prepared subzi out of it.
Let us look at the recipe now:
Ingredients:
10-15 cheedais.
1 tsp sambar powder
1/4 cup thin tamarind pulp or two leaves of kokum or 2-3 irumban puli (bilimbi)
1/4 cup tuvar dal boiled and mashed.
1 tsp oil
1/4 tsp turmeric powder
1 tsp mustard seeds
few curry leaves
a pinch of asafoetida
1 small onion (optional)
1 small tomato (optional)
salt to taste
Method:
Boil a cup of water and put the cheedai in it, cover and switch off flame. Keep it for 5 minutes.
In a vessel boil the tamarind pulp, turmeric powder, salt. add the cheedai in it. when it becomes soft, add the sambar powder and boil for another two minutes. add the mashed tuvar dal.
Finely chop the onion and tomato. Heat oil in kadai. add the mustard seeds. when it splutters, add the curry leaves, asafoetida. add the onion and saute till soft. add the tomato and cook till it is soft and add to the curry. serve hot with rice, chapati.
ANOTHER METHOD:
Ingredients:
10-15 cheedais.
7-8 cashews
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp red chilli powder
a pinch of roasted cumin powder
1 onion
1 tomato
1 tbsp chopped coriander leaves or basil leaves for ganishing.
salt to taste.
1 tsp oil
Method:
Mince the onion, keep aside. make puree of tomato, keep aside. grind the cashews to a fine paste, keep aside.
soak the cheedais in hot water for 5 minutes, take out, keep aside. In a kadai, heat the oil. add the minced onion, saute till the raw smell goes off. add the tomato puree, cook till the raw smell goes. add the cashew paste, cook for 3-4 minutes. add the masalas except garam masala, mix well. add a cup of water bring to boil. add the cheedais and cook for 5 minutes. add the garam masala, mix it and switch off gas. garnish with coriander leaves or basil leaves. serve hot with chapati, roti, nan.
NOTE: You can use fried bhindi in place of cheedai with this gravy. You can use the Cheedai in golyachi amti instead of the besan balls.
After the gokulashtami, few cheedais were lying in the container which had lost the crispiness. Since I do not want to throw them away, I prepared subzi out of it.
Let us look at the recipe now:
Ingredients:
10-15 cheedais.
1 tsp sambar powder
1/4 cup thin tamarind pulp or two leaves of kokum or 2-3 irumban puli (bilimbi)
1/4 cup tuvar dal boiled and mashed.
1 tsp oil
1/4 tsp turmeric powder
1 tsp mustard seeds
few curry leaves
a pinch of asafoetida
1 small onion (optional)
1 small tomato (optional)
salt to taste
Method:
Boil a cup of water and put the cheedai in it, cover and switch off flame. Keep it for 5 minutes.
In a vessel boil the tamarind pulp, turmeric powder, salt. add the cheedai in it. when it becomes soft, add the sambar powder and boil for another two minutes. add the mashed tuvar dal.
Finely chop the onion and tomato. Heat oil in kadai. add the mustard seeds. when it splutters, add the curry leaves, asafoetida. add the onion and saute till soft. add the tomato and cook till it is soft and add to the curry. serve hot with rice, chapati.
ANOTHER METHOD:
Ingredients:
10-15 cheedais.
7-8 cashews
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp red chilli powder
a pinch of roasted cumin powder
1 onion
1 tomato
1 tbsp chopped coriander leaves or basil leaves for ganishing.
salt to taste.
1 tsp oil
Method:
Mince the onion, keep aside. make puree of tomato, keep aside. grind the cashews to a fine paste, keep aside.
soak the cheedais in hot water for 5 minutes, take out, keep aside. In a kadai, heat the oil. add the minced onion, saute till the raw smell goes off. add the tomato puree, cook till the raw smell goes. add the cashew paste, cook for 3-4 minutes. add the masalas except garam masala, mix well. add a cup of water bring to boil. add the cheedais and cook for 5 minutes. add the garam masala, mix it and switch off gas. garnish with coriander leaves or basil leaves. serve hot with chapati, roti, nan.
NOTE: You can use fried bhindi in place of cheedai with this gravy. You can use the Cheedai in golyachi amti instead of the besan balls.
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