Cuisine Point

Khara bun

2012-01-23T16:16:00.005+01:00

A very happy New Year to all my blogging friends. Our trip to Bangalore was short & sweet with both the little ones enjoying it to their best. But for us the most shocking experience was, the soaring prices of basic amenities. On the last day of our trip, we went out to an Iyengar bakery near our home. We relished on some Yummy vegetable puffs & palya buns. It was after a long time with lot of courage we ventured to eat out. Thatz when the idea of baking Khara buns stuck to me.

I'd a recipe from the blogging World readily available. I've so many new recipes in hand these days that I just have no time to try them. But taking it up as a challenge to get back to pre-parenting days to start blogging again. One of the recipes for Khara bun I came across was while Face booking :) LG posted it some time back; was very much determined to try it. Sunday was a gloomy day here & was some how trying to squeeze in time to prepare the buns. AmAr looked after all the routine cooking for the day & let me indulge myself into baking the buns.

LG's recipe using the bread machine is here. I don't have one. So I followed the recipe as LG suggested from her friend's blog. LG, believe me I would love to try the combination of Congress with the bun. I'll surely make Congress some other day.

Ingredients: -

For the dough: -

1 1/2 cups Maida

1 1/2 tsp active dried Yeast

1/4 cup Milk + 1 tbsp Milk, to brush the buns

1/2 cup Water

1 1/2 tsp Sugar

3 tbsp Ghee (2 tbsp for the dough preparation & 1 tbsp for brushing the buns after baking)

Salt

1 tsp Sesame seeds, Poppy seeds or Mustard seeds (The recipe says optional),to sprinkle over the buns

For Masala: -

a pinch Asafoetida

1 tsp Cumin seeds

1 tsp Mustard seeds

3/4 cup finely chopped Onion

4 Green chilies, finely chopped

Curry leaves, finely chopped

Coriander leaves, finely chopped

Salt

Oil

Method: -

1. Mix water & milk & microwave till Luke warm.

2. Blend in sugar & yeast to the luke warm milk. Set it aside for 10 - 15 minutes till the milk mixture becomes frothy. The yeast activates.

3. In a mixing bowl add 2 tbsp of ghee first, then 1 ½ cups of maida, salt & the activted yeast mixture.

4. Knead the dough. I used a hand kneader. Check the dough.

5. Add the other ½ cup of dough & adjust the dough. It should be little sticky.

6. Scrape the dough out of the bowl on to a clean working area.

7. Knead the dough by adding maida as required to make it non-sticky.

8. Make small pit in the center of the dough & place the Onion mixture.

9. Knead well so that the masala incorporates evenly into the dough.

10. Keep the dough covered in a warm place or in a sunny spot for a minimum of 2 hours. The dough doubles in quantity.

11. Punch the dough down & knead well.

12. Pre-heat the oven for around 10 minutes at 180 Deg C. I used the fan setting for both pre-13. heating & baking rather than using the broil setting.

14. Divide the dough into equal portions.

15. Give each portion a bun shape & place it on a butter paper (on a baking tray).

16. Using a pastry brush, brush each portion with Milk for the browning reaction / Maillard reaction.

17. Sprinkle Sesame seeds, Poppy seeds or Mustard seeds on each portion. Pumpkin seeds can also be used.

18. Place the baking tray into the oven & let the buns bake for 20 - 30 minutes.

19. Once the buns turn golden brown, remove from the oven & brush each one with the remaining table spoon of ghee. The recipe says, this is done to retain the color, smell & soft crust.

20. Serve warm or cold.

Onion Masala preparation: -

1. In a hot pan add 2 tsp of Oil.

2. Add a pinch of asafoetida & mustard seeds. Once the mustard seeds begin to crackle, add curry leaves, green chilies & turmeric. Roast for a few seconds.

3. Add finely chopped onion & little salt. Saute till the onion becomes transparent.

4. Remove from fire & garnish with finely chopped coriander & keep aside for cooling.

Banana Walnut Cake with Lemon icing

2011-12-14T19:58:00.007+01:00

After seeing the previous post, realized it's been an year since the last post. I did bake the Spritz cookies this year too. After the arrival of our daughter Nidhi, I've become a very active mother, not spending too much time on the Internet. So blogging has taken a back seat. I've so many recipes to be published. They are sitting in the posts Queue as of now. I've a few cake recipes, which I need to publish, else will surely forget the way how I baked them.

I came across the recipe for the Banana Walnut cake on Facebook, posted by one of my friends. You can find it here. I'd two eggs about to hatch in the refrigerator if not used :). I went through the list of ingredients required to bake & I did have most of them except for buttermilk & brown sugar. This is my first recipe using brown sugar. So here goes my version.

Ingredients: -

1/2 cup Butter

1 cup white Sugar

3/4 cup Brown Sugar (Brauner Rohrzucker)

2 Medium sized Eggs (Egg white & York separated)

4 ripe Bananas (Puree before using)

1/2 cup Buttermilk

2.5 cups Maida

1 tbsp Baking powder

a pinch of Salt

1/2 cup chopped Walnuts

26 diameter baking pan is ideal for baking.

Method :-

1. Pre-heat the oven to 200 Deg C for about 15 minutes.

2. Grease the baking pan with butter & dust some maida in it.

3. Sieve Maida & combine it with baking powder & salt.

4. In a bowl, combine butter & sugar with the aid of a Hand mixer, till fluffy.

5. Add egg white & beat well. The mixture will fluff-up a little more. Then add the Egg York & continue to beat for another minute.

6. Add the butter milk & then the Banana puree & beat well.

7. In the end add the flour mixture. Using the mixer, beat the mixture well & then transfer half of it to the baking pan.

8. Add the chopped walnuts & pour the remaining half of the batter into the baking pan.

9. Bake it for like 30 - 40 minutes.

10. Let it cool down completely, if you wish to frost or decorate it. I used the simple Lemon icing.

Pound cake

2010-11-25T22:21:00.003+01:00

It's Christmas time. I bought a new baking pan, which is in the shape of a Star. There came a recipe with it. So the final decoration is just my innovation to make it colorful.

Ingredients: -

40 g Cornflour

80 g Butter

80 g Sugar

100 g Maida

2 Eggs (Separate Egg White & Egg York)

1.5 tsp Baking powder

2 tsp Vanilla powder (Says the recipe. I dint use it)

1 tsp Vanilla essence (I added it)

I used a ready made icing, along with some Smarties (M n Ms) & colored chocolate bits.

Method: -

1. Pre-heat the oven to 180 Deg C for about 15 minutes.

2. Grease the baking pan with butter & dust some maida in it.

3. In a bowl, combine butter & sugar with the aid of a Hand mixer, till fluffy.

4. Add egg white & beat well. The mixture will fluff-up a little more. Then add the Egg York & continue to beat for another minute.

5. Next add the Vanilla essence, Backing power & Maida.

6. Using the mixer, beat the mixture well & then transfer it to the baking pan.

7. Bake it for like 40 - 45 minutes.

8. Let it cool down completely before you can start to decorate.

Spritz Cookies

2010-11-23T22:26:00.005+01:00

I came across this recipe here while browsing for Christmas goodies to try this year. The recipe makes around 50 cookies. But I altered the recipe to make around 30 Cookies. Coming Sunday is the first Advent. So wanted to try something new, which Siddi can also enjoy. He doesn't like sweets at all. It's been hard to get him to eat fruits. So baked a batch of cookies with less sugar. The recipe surprisingly doesn't use baking powder or baking soda. This gave me an opportunity to use the new hand mixer & cookie press that I'd bought long back.

Ingredients: -

150 g Maida

115 g Butter

50 g Sugar

1 Large egg (Separate Egg white & Egg york for better results.)
1.5 tsp vanilla extract
1/4 tsp salt
Use all the ingredients at room temperature to make the cookie dough.

Method: -

1. Pre-heat the oven to 180 Deg C for about 20 minutes. Two cookie baking trays would be needed.

2. In a glass bowl beat the butter & sugar until fluffy using the mixer.

3. Add the egg white first & beat. This should make the mixture more fluffy. Now add Egg york & beat for a minute.

4. Add vanilla extract & beat well.

5. On low speed, add Maida & salt. Don't add Maida all at one, add it in gradually.

6. Fill the cookie dough & use the Star stencil.

7. Start pressing the dough through the press on to the tray with 1" space between each other.

8. Bake them for 10 minutes & check. If the tips of the cookies are light brown, its time to get them out.

9. Cool them on a wire rack.

For variation, one can add Orange essence or try the recipe without any essence.

Tandoori Roti

2010-10-01T11:55:00.013+02:00

After almost 1.5 years taking some time out to start blogging again. My lil one is keeping me on my toes. So hardly get any time for blogging these days. I've been trying out new recipes every now & then. But can't blog.

This is my first hand at baking Tandoori rotis. They turned out to be excellent. We enjoyed them for dinner with Shahi Gobi. I got the recipe from here.

Ingredients: -

1 cup Wheat flour
1/4 cup Maida
1/4 tsp Baking soda
1/2 tsp salt
1/4 tsp sugar
1.5 tbsp oil
1/4 cup Yogurt
Water
Ghee

Method: -
1. In a bowl combine both the flours, baking soda, sugar & salt.
2. Add oil along with yogurt & mix to make the dough.
3. Add water & make the dough smoother. Knead well.
4. Cover it with a damp cloth & keep it in a warm place for an hour. 30 minutes is what is recommended in the recipe given by Manjula aunty.
5. Pre-heat the oven to the maximum temperature with the baking stone in it for around 30 minutes. I set it at broil.

6. Divide the dough into 4 equal parts. The ingredients will give us 4 rotis.
7. Roll out the dough like Chapatis.
8. With wet palms, flip the rolled out dough & drop it into the oven on to the stone.
9. The roti begins to fluff up in a few seconds after its in the oven. Observe the color. It should turn golden brown.

10. Take roti out of the oven & brush it with ghee. Repeat the same with the other three parts of the divided dough.

11. Relish it hot with any side dish.

Forgot to take a photo of the final roti. We were very hungry :)

Our lil Einstein

2009-08-02T11:13:00.003+02:00

Hello all,

After a long time making myself free to post. We've been doing well. Not trying anything new in the kitchen because of all the post pregnancy restrictions :( But will be back soon.

Yes we are proud parents now of a cute adorable boy, Siddhanth. He was born on the 12th of July. So been very busy. The three things during a day that happens continuously without any delay are feed, clean & sleep :) I'm back to my good old call center days. I can manage staying up all night looking after him. But for his dad, it's a bit too much to ask for. My parents come in handy during the night. They have practised all the songs that are needed to keep Siddhanth quite. :) My MIL does the day duty :) This has been our story for the last 21 days.

Hope everyone had a nice festival on Friday. Happy friendship's day to all of you.

Fried Rice

2009-07-01T13:38:00.006+02:00

Got some time to post the Fried rice recipe which I'd tried over the weekend. At the moment I've restrictive access to the Kitchen as my MIL does most of the cooking. She'll be getting a companion soon, (my mum) to deny me any access to the Kitchen till October.

This is a simple fried rice, which I cook quite often.

Ingredients: -

1 cup boiled Rice (Spread the rice on a plate & allow it to cool down completely)
1 medium sized green capsicum, finely chopped
1 medium sized carrot, finely chopped
1 medium sized onion, chopped into strips
1/2 cup sprouts
1/4 cup green peas
2 tbsp soy sauce
2 tbsp tomato-chili sauce
A bunch of 3-4 Scallions / Spring Onions (green leafy part & the onion part separated & finely chopped.)
Salt
Oil

Method: -

1. In a wok, heat 2 tbsp of oil & add onions. Saute till they start to sweat.
2. Then add all the other veggies & cook till they get fried evenly.
3. In a cup mix soy & tomato-chili sauce. Add little water & then drop it into the wok.
4. Mix well so that the sauce coats the veggies well.
5. Now add rice along with enough salt & fry for 3-5 minutes. If the oil has become less, add 1tbsp again.
6. Garnish with green leafy part of the spring onion & serve hot.

I made the red tomato Rose. This is my first try at vegetable carving. It was quite easy. I selected a round red tomato that was not too ripe. Then with the help of a knife, I started to peel the skin in a continuous strip. The strip was not even though. But it was OK. Then I carefully wound the strip to get the shape of a rose.

Bendekayi Majjige huli

2009-05-27T12:05:00.006+02:00

Recently my co-sister in Bangalore mentioned about this majjige huli. I forgot to ask her the recipe. After searching on the Internet, found a couple of them here & here. I referred to them, but made the usual way how I make the majjige huli.

Ingredients: -

15 - 20 bendekayi or Okras, washed, dried & cut in to 2" pieces.

1 tbsp besan

2 cups yogurt

1/2 cup grated coconut

1 tsp mustard seeds

a pinch asafoetida

10-15 curry leaves

2-3 green chilies

1 tbsp coriander seeds or dhania

1" ginger piece

1/4 tsp turmeric powder

Coriander leaves to garnish

Salt

Oil

Method: -

1. In a blender, add yogurt, grated coconut, ginger, dhania, green chilies, besan, salt & pulse well.

2. In a wok, add 1 tbsp of oil & heat on medium flame.

3. Add mustard seeds & when they splutter, add asafoetida, curry leaves & turmeric powder along with the Okra pieces.

4. Mix well so that each okra piece is well coated with oil. Add little salt.

5. Fry for about 5 minutes or till the threads formed on the okra pieces disappear.

6. Pour the beaten yogurt mixture into the wok.

7. Bring it to boil & then remove from flame.

8. Garnish with coriander leaves & serve hot with rice.

Adlak's recipe of Peanuts in Masala Gravy

2009-05-25T16:15:00.008+02:00

As the name suggests, I got the recipe from Adlak's blog (Hema). It's the same excuse I've too :), no veggies at home & lazy enough to go out in this hot & humid weather. Thanks dear for the wonderful creation. It was great!

Ingredients: -
1 cup Peanuts, soaked for 5 hours & pressured cooked with little salt
1 medium sized onion, finely chopped
2 medium sized tomatoes, chopped
1 tsp jeera
1 tsp ginger-garlic paste
1 tsp amchur (I'm into eating lot of spicy & sour food these days)
1 tsp garam masala
1 tsp red chili powder
1/4 tsp turmeric
2-3 green chilies, slit lengthwise
Salt

Oil

Method: -

1. Prepare the regular Punjabi masala, using the onion & tomatoes along with the masala ingredients. Grind it to a fine paste.

2. Bring the gravy to boil by adding enough water. Now add the peanuts & let it cook till the oil starts to leave.

3. Garnish with coriander & serve with rotis or rice :).

Paneer Makhanwala

2009-05-21T11:46:00.005+02:00

I was looking for new recipes online which use Paneer. I found a huge list of yummy dishes here. I decided to try Paneer Makhanwala. I found a few variations of the masala by different bloggers. I made it in my own style. It tasted yum finally :)

Ingredients: -

Paneer made out of 1 lt milk, diced
200 g cream
2 tbsp butter
1 big onion, finely chopped
3-4 medium sized tomatoes, cut into pieces or use tomato puree
2-3 green chilies, slit lengthwise
1 tsp ginger-garlic paste
1 tsp cumin
1 clove
1” cinnamon stick
2 black pepper corns
2 tsp garam masala
½ tsp turmeric powder
4-5 cashew nuts
1 tbsp Kasoori methi
Salt
Coriander leaves & onion rings to garnish

Method: -
1. In a pan, roast Paneer cubes to golden brown by adding 2 tbsp of butter. Remove & soak them in Luke warm water.
2. In the same pan (medium flame), add another tbsp of butter & add cumin seeds. When they start to splutter, add cinnamon, pepper corns & fry for few seconds.
3. Add onion pieces along with very little salt & turmeric powder.
4. When they begin to sweat, add cream, garam masala, cashew nuts, kasoori methi & tomato pieces. Give it a good stir. Allow the tomatoes to cook well & become tender. Remove from flame & cool.
5. Grind the above cooled mixture to a fine paste. Don’t add water.
6. In the pan, now add the roasted Paneer cubes along with the paste. Add little water if the consistency is too thick & bring it to boil. Add salt.
7. Allow the Paneer pieces to absorb the masala well. This should take around 5 – 10 minutes.
8. Remove from flame, garnish with coriander & onion rings. Serve hot with any Indian bread or rice.

This was our dinner yesterday; Honeydew milk shake, Paneer Makhanwala with Naans.

Honeydew milk shake

2009-05-20T17:14:00.002+02:00

Its becoming unbearly hot & humid here. We are expecting rain during the weekend. Hopefully we'll have pleasent weather next week. Today is a holiday here. As AmAr would also be home I wanted to make some fresh juice or milk shake. Yesterday bought a big honeydew. So here goes the recipe I tried. I made it twice; yesterday night for dinner & today for lunch. :)

Ingredients: -

½ Honeydew melon
2 tsp honey
1 tsp cardamom powder
2 cups milk

Method: -
Grind all the ingredients in a blender or mixie. Add crushed ice & serve cold.

Optional: - Add a tsp of fresh lemon juice or amchur if you like it sweet & sour.

Ade Dose / Adai Dose

2009-05-20T11:46:00.005+02:00

Ade Dose (Adai Dosi) is a delicacy from Tamilnadu, which has 2 or more lentils apart from rice in the batter. Its usually thicker & smaller in size than a dosa. I got the recipe from Mrs.Mallika Badrinath's Tiffin Varieties & here.

Ingredients: -
1 cup Raw Rice
¼ cup red gram dal
¼ cup Bengal gram dal
10 urad dal grains
2-3 green chilies, finely chopped
3 tbsp grated coconut
1 tsp jeera
1 tsp pepper powder
few Coriander leaves, finely chopped & curry leaves
Salt
Oil

Method: -
1. Wash the lentils & rice. Soak together for 4-5 hours.
2. Grind this soaked mixture along with the coconut gratings, chilies, jeera & pepper powder.
3. Add salt, coriander & curry leaves just before making the Adai.
4.Heat a tawa & pour a ladle full batter like a dosa.
5. Add oil around the adai & fry on both sides.
6. Serve with any chutney or chutney pudi (powder).

Microwaved Khandvi

2009-05-16T12:39:00.006+02:00

This is the second recipe of Khandvi I tried. The first one is here. I got the microwave recipe from Showmethecurry.com. Thanks Hetal & Anuja for this easy recipe.

The ingredients given below would yield around 15 Khandvis, as shown in the picture.

Ingredients: -
½ cup Besan
½ cup yogurt
¼ tsp turmeric powder
½ tsp jeera powder
½ tsp red chili powder
1 tsp fresh lemon juice or 1 tsp amchur
1 tsp mustard seeds
2-3 green chilies
1 tsp sesame seeds
a pinch asafoetida
1 tbsp dry coconut powder (fresh coconut gratings can also be used)
Coriander leaves for garnishing
Oil
Salt
Water

Method: -
1. Sieve besan before using. Place around 3 aluminum foils ready to pour the batter once it’s cooked & is hot.
2. In a microwaveable bowl combine the sieved besan along with yogurt, turmeric & jeera powder, red chili powder, amchur, asafoetida & salt.
3. Add water slowly & by using a balloon whisk make a batter which is lump free.
4. Place the bowl in the microwave & cook for 1 ½ minutes.
5. Remove & use the whisk again to even out any lumps that might be present.
6. Place the bowl in the microwave for 1 minute. Remove & even out the lumps.
7. Check for the consistency of the batter. While whisking it, if a good amount of batter is sticking to the whisk, then it’s done.
8. Place some amount of the batter on the edge of the aluminum foil & using a spatula gently spread the batter by pulling it down.
9. Using a knife, cut 1” strips in the batter that is cooling. Let the batter cool for around 5 minutes; the longer the better.
10. To roll start from the thick edge & roll down. If it’s difficult, use the knife to give a slight lift initially.
11. Place the rolled Khandvis in a plate.
12. Prepare the seasoning by heating oil in a pan. Add mustard seeds & green chilies. Pour the seasoning on the Khandvis.
13. Sprinkle dry coconut powder & garnish with coriander seeds.
14. Serve it cold or warm it up in the microwave & serve warm.

Sponge Cake

2009-05-13T17:43:00.006+02:00

Sponge cake or pound cake as it's called is one of the simplest cakes to bake. It's called Pound cake as the ingredients that go into baking are usually around a pound in weight. It's called Sponge cake because after it's baked, the cake looks & feels like sponge, fluffy & soft.

Usually AmAr likes to have something spicy with tea when something sweet is served. So I also made Gobi Manchurian today.

Few observations I made today while baking: -

1. Butter & eggs have to be at the room temperature.

2. Beat the egg yolk & white separately. Fat content of the egg should not be beaten together with the egg whites.

3. Use the same quantity of sugar while adding it to the beaten egg yolk. Else the mixture will become watery. The egg white & sugar mixture should be stiff at the end.

4. When combining the egg yolk & egg white-sugar mixture, don't over mix. The aeration in the egg white - sugar mixture will be affected. This aeration is reason for the fluffiness of the Sponge cake.

Video Link you could refer: - http://www.videojug.com/film/how-to-make-sponge-cake

Ingredients: -

1 ¾ cups or 230 g Maida
2 tsp baking powder
1 cup or 226 g butter
6 large eggs (Separate egg yolks & egg whites)
1 cup or 200 grams powdered sugar
2 tsp vanilla extract
Zest of a large lemon (Optional)
1 tbsp fresh lemon juice (Optional)

Method: -
I use the Philips Cucina HR7638 to make the cake batter & knead dough for Naans or Kulchas.

1.Pre-heat the oven to 180 Deg C while preparing the dough.
2. Grease the rim of a 26 diameter baking pan & put a butter paper in the center.
3. Beat the egg whites at maximum speed till it becomes fluffy.
4. Add sugar a tbsp at a time to the running fluffy egg white mixture. Transfer it into a large mixing bowl, when done.
5. Beat the egg yolks till then become creamy. Add butter, vanilla extract, lemon zest & juice to the running mixture.
6. Combine this with the egg white-sugar mixture in the mixing bowl using a spatula. Don’t over mix. The aeration is necessary.
7. Pour the batter into the baking pan & bake for around 30 - 40 minutes.
8. Check if the cake is baked by using a tester or a fork.
9. Serve it as a simple Sponge cake or topped with fruits & jelly.

Maddur Vade

2009-05-12T17:37:00.006+02:00

I saw the yummy vades which Anu had made. I was so very tempted to make them. She reminded me of the "n" number of Bangalore Mysore journeys which I'd taken part in either be with friends or family. Maddur is a small town in the Mandya district & is famous for the Maddur Vades. The batter for these vades is made using Onion juice instead of water. Hence it has a very unique taste.

Ingredients:-
½ cup rice flour
½ cup rave / semolina
¾ cup Maida
1 medium sized onion, finely chopped
½ tsp red chili powder
½ tsp jeera powder (optional)
½ tsp amchur (optional)
2-3 green chilies
a pinch asafoetida
2 strands of curry leaves, finely chopped
coriander leaves, finely chopped
Salt
Oil

Method: -
1. In a heavy bottom pan heat oil for deep frying & making the dough.
2. In a mixing bowl, combine maida, rave, rice flour, onion pieces, green chilies, coriander leaves, curry leaves, red chili powder, jeera powder, asafoetida & amchur.
3. Pour around 3 tbsp of hot oil to the above mixture.
4. With fingers tips mix the flour by adding water. Uniform thick dough should be formed.
5. Wet the palms each time doing a vada. Make balls & flatten to get the shape. Place them on butter paper or a banana leaf. Make the vadas thin. Else they wont get fried properly.
6. Deep fry in batches till brown on both sides.
7. Serve it hot or cold with any chutney.

Khara buns

2009-05-08T13:47:00.006+02:00

One of my friends has been eagerly waiting for this recipe since April 25th. It was her birthday & I'd baked Khara buns along with Palya buns. I forgot to blog the recipe for Khara buns. Sorry for the delay. I got the recipe from LG's blog. I used the same ingredients that were used for making the Palya buns, without the stuffing.

Ingredients: -

2 cups maida

2 tbsp butter

1/4 tsp baking soda

1 tsp dry yeast (active yeast can be use to fasten the process. I dint have it)

1 tsp sugar

1 tsp salt

1 tsp oil

2 tsp milk

For the flavor: -

1 tsp Fennel (Saunf)

1 tsp jeera powder

2- 3 green chillies

2-3 pudina leaves (I used dry mint leaves)

Salt

Method: -

I used a food processor to make the dough.

1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).

2. In the mean while, make a dry powder with the flavor ingredients in a mixie.

3. In the food processor, add oil first, then 1 ½ cups of maida, baking soda, butter, milk, sugar, salt, the dry flavor powder & the yeast mixture.

4. Run the food processor at high for a minute & check the dough. Add the other ½ cup of maida & adjust the dough. It should be little sticky.

5. Keep the dough covered in a warm place or in a sunny spot in a steel container for a minimum of 2 hours. The dough doubles in quantity.

6. Punch the dough down & knead well.

7. Pre-heat the oven for around 10 minutes at 180 Deg C. I used the fan setting for both pre-heating & baking rather than using the broil setting.

8. Knead the dough well & divide it into equal parts.

9. Give a good round shape to each part.

10. Before placing into the oven for baking, coat / brush each bun with milk using a pastry brush. More about Milk washing here.

11. Baking usually takes 20-30 minutes depending on the oven.

12. Serve hot or cold with tea or coffee.

Buttermilk cookies

2009-05-04T08:26:00.007+02:00

We enjoyed the long weekend thoroughly with great weather & a nice city, Prague. Back home now, saw a small carton of buttermilk sitting in the refrigerator since 3-4 days. I read about different baking recipes that use buttermilk.

Just before we left I'd submitted an entry to Click & was wondering what is the next they would come up with. This month's event is Cookies. So, I decided to bake buttermilk cookies for today evening's Tea. I got the recipe from Mandy's blog. The blog has some excellent baking ideas. I also referred to a recipe posted by Bahar.

This goes to Click's May 2009 - Cookies event.

Ingredients: -
1 ½ cup maida
¼ cup buttermilk
¼ cup + 1 tbsp unsalted butter
½ cup sugar
¼ tsp baking Soda
1 large egg
½ tsp vanilla extract
¼ tsp salt
Zest of a one big lemon (optional) I love it, so used it.

Method: -
1. Preheat oven to 180 Deg C.
2. In a mixing bowl sift maida, add baking soda & salt to it.
3. In food processor, cream butter & sugar till light & fluffy.
4. Add the egg & vanilla extract.
5. Add maida, to the food processor along with buttermilk & lemon zest. Run the processor at high for 3 minutes so that the dough forms uniformly.
6. The consistency of the dough was like the chapati dough. I rolled it & using a teaspoon as the cookie cutter, made small flattened cookies.
7. On a baking sheet, arrange them 1” apart.
8. Baking should take around 8-10 minutes depending on the oven. Also notice the edges. If they are lightly brown in color, remove from oven & cool on a wire rack.

Davanagere Masala Mandakki / Nargis Mandakki

2009-04-29T16:11:00.004+02:00

One more snack to satisfy by craving. For the first time in Germany I was surprised to see Mandakki puri/Mysore Puri being sold at the Indian grocery store. There are two types of puffed rice which I'm aware of; the one that is used to make puri unde (Sweet Puri-Jaggery balls), which is also offered to God during Ayudha pooja & other puffed rice used for making Masala Puri. Mysore puri / mandakki puri already has some amount of salt in it. But Bangalore puri is unsalted.

I got the recipe to make Nargis Mandakki here. After seeing so many photos of churmuri online, I was so much tempted to make it at home. I was imagining the taste of the masala puri mixed with vegetables! Hmmm yummy. I used to regularly have chaats on the road side in Bangalore, most of the time in Jayanagar 4th block. AmAr though was not such a chaat freak & would always advise on not eating out. :(

One can lightly saute the onion pieces & mix or use them raw. I like both though :)

Mandakki goes to Mahimaa's 15-minute cooking @ Spices.

Ingredients: -

2 lt Mysore puri

1 tsp mustard seeds

pinch of asafoetida

1/4 tsp turmeric powder

1/4 cup roasted ground nuts

1/4 cup roasted Bengal gram

1 medium sized onion, finely chopped

1 medium sized tomato, finely chopped

1/4 cup grated carrot [I dint have carrot at home :(]

2 green chilies finely chopped, else 2 tsp chili paste

curry leaves

coriander leaves, finely chopped

Salt

Sugar

Oil

Method: -

1. Heat 1 tbsp of oil in a pan & mustard seeds. When the seeds splutter add green chilies, asafoetida, curry leaves, turmeric powder, roasted ground nuts, roasted Bengal gram, salt & sugar along with the puffed rice.

2. Mix well & remove from flame.

3. Add onion & tomato pieces.

4. Garnish with grated carrot & coriander leaves.

5. Serve hot or cold.

Cucumber & totapuri mangoes can also also added.

Papdi chaat

2009-04-28T14:54:00.005+02:00

Papdi chaat was on my to do list since a long time. I'd a relaxing afternoon today to give it a try. Papdi chaat is easy to make if one has green / coriander & tamarind chutneys readily available. I made the papdis fresh at home.

Another entry to Pallavi's Sunday Snacks - Chaats event.

Ingredients:-

For the Papdis: -

1/2 cup Maida

4 tbsp Rava

1 tsp ajwain (optional)

Oil

Salt

For the Toppings: - You can add different varieties of toppings. The list below is what I like the most at the moment. :)

1 medium sized potato, chopped

1 medium sized onion, finely chopped

1 tsp jeera powder

1 tsp chaat masala

1 tsp red chili powder

1/4 cup curds

1/4 cup kabuli channa, boiled

Green chutney

Tamarind chutney

Sev

coriander leaves

Salt

Method: -

1. In a mixing bowl, combine maida, rava, oil, salt with enough water to get a uniform dough.

2. Wrap the dough in a damp cloth & let it sit for 15-20 minutes.

3. Heat oil in a frying pan on medium heat.

4. Divide the dough into 2 equal parts & roll them into big chapatis. With the help of a roller dough docker or a fork make small holes on top of these chapatis. This is done to prevent puffing of papdis like puris while they are being fried.

5. Cut small circles out of them with a cutter.

6. Wrap the small papdis in a damp cloth until they are going into hot oil.

7. Deep fry them in batches.

To serve: -

1. Place the papdis in a serving plate.

2. Top each of them with a potato piece, few onion pieces, chickpeas mixed with green & tamarind chutneys, chaat masala, little salt, red chili powder, jeera powder, curds & in the end with Sev.

3. Sprinkle coriander leaves as well.

Lauki Kofta curry

2009-04-27T14:38:00.010+02:00

Usually this vegetable was not brought home in my childhood. After I came here because of the less options we've, AmAr generally bought Lauki quite often. I ended up making the regular palya or sabji. He likes it very much. I don't like it so much & always find a reason not to cook it :) This time, I really wanted to try something new & not serve the same old boring palya. I looked for the options I'd. Kofta curry was shown on youtube by Anuja & Hetal. Their recipe impressed me because they din't fry the koftas the usual way, but let them cook in the gravy. I'll post later if this really was a good idea or not.

Ok, we did like it. Next time I would try frying the Koftas. Then probably I've have a comparison.

Another entry for Easy Craft's Side dish event.

Ingredients: -

Lauki, peeled & grated (They say 4 cups, mine came upto around 1 cup after removing water)

3/4 cup besan

1 big onion, finely chopped (1/2 of it used for the gravy & the other 1/2 for the koftas)

2-3 tomatoes, finely chopped

2-3 green chilies, finely chopped

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp jeera powder

1 tsp dhania powder

1 tsp garam masala

1 tsp amchur

1 tsp red chili powder

1/4 cup curds

coriander leaves, finely chopped

Salt

Method:-

1. To the grated lauki, sprinkle little salt & keep aside. Set aside till the gravy is ready.

2. In a heavy bottomed pan add 2 tbsp of oil & heat.

3. Prepare the gravy by adding onions. Saute them for a minute or two, till they start sweating. Add little salt to fasten the process as they say.

4. Add in ginger-garlic paste & mix well.

5. Add all the dry powders (turmeric powder, garam masala, jeera powder, amchur, red chili powder, dhania powder) & give the mixture a good stir.

6. Add the tomatoes & let it cook till they become tender on medium flame. Close the pan.

7. Add water & check the consistency. Allow the gravy to boil on low flame. They say boiling is important else the koftas will break when they cook in them later.

8. Prepare the koftas in the meanwhile. Squeeze well to remove water from the grated lauki.

9. Add besan to it accordingly. Besan acts as the binding agent.

10. Add onions, green chilies, red chili powder, amchur, garam masala, jeera powder, dhania powder & coriander leaves & mix well.

11. Add salt at the end, just before adding the lauki into the gravy.

12. Check to see if the gravy is boiling. Make balls/koftas out of the lauki & masala mixture & drop them into the gravy. Make sure they immerse well.

13. Cook on medium flame for about 5-10 minutes till the koftas are soft.

14. Garnish with coriander & serve hot with any bread or rice.

Palya Bun / aloo bun

2009-04-26T11:19:00.006+02:00

Any Bangalorean would love to relish palya buns & khara buns from Iyengar bakeries. I miss them here. After much of a thought which recipe to use, which would be simple enough for me to try without much stress, I came up with the one below. I'd referred to the following blogs: -
LG, Pushpa, Asha, Aayi & Tanna.

Another important thing I learnt about Baking is about Egg wash & milk wash. LG mentions in her post about milk wash. I wanted to know more about the same. So googled & this is what I found.

Milk wash is used to encourage browning. In case of scones (kind of buns) & biscuits will be pale on top (even though the bottom side is brown) if not brushed with milk or cream before baking. Dairy products contain both amino acids and certain types of sugars that react with one another in the high heat of the oven & undergo the Maillard or browning reaction. This process creates the golden color that can be seen, but more important, it develops the savory flavor of browned food.

Ingredients: -
2 cups maida
2 tbsp butter
1/4 tsp baking soda
1 tsp dry yeast (active yeast can be use to fasten the process. I dint have it)
1 tsp sugar
1 tsp salt
1 tsp oil
2 tsp milk

For stuffing/palya: - Click here. Instead of chopping the onions lengthwise, I chopped them finely.

Method: -
I used a food processor to make the dough.
1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).
2. In the food processor, add oil first, then 1 ½ cups of maida, baking soda, butter, milk, sugar, salt & the yeast mixture.
3. Run the food processor at high for a minute & check the dough. Add the other ½ cup of dough & adjust the dough. It should be little sticky.
4. Keep the dough covered in a warm place or in a sunny spot in a steel container for a minimum of 2 hours. The dough doubles in quantity.
5. Punch the dough down & knead well.
6. Pre-heat the oven for around 10 minutes at 180 Deg C. I used the fan setting for both pre-heating & baking rather than using the broil setting.
7. Knead the dough well & divide it into equal parts.
8. Roll each ball like a poori & place a spoon of the playa / stuffing at the center. Cover it from all sides & give it a nice round shape.
9. Before placing into the oven for baking, coat / brush each stuffed ball with milk using a pastry brush.
10. Baking usually takes 20-30 minutes depending on the oven.
11. Serve hot or cold with tea or coffee.

Spniach Juice

2009-04-24T14:31:00.005+02:00

I received my blood test reports on Tuesday. To my surprise my blood count had gone down from 12.8 to 11.7, even after taking iron. So I thought eating more green vegetables would probably bring back the iron count. The doc continuously tells me that my weight is being transfered to the baby. I don't have to worry about weight loss after pregnancy as I've hardly put on weight. The baby is doing fine though, gaining weight as intended.

I got the recipe to make this refreshing juice from Hot 'N' Sweet Bowl. Sukanya says the juice tasted like pani poori water.

This will be my entry to Anu's Refreshing Drinks for summer.

Ingredients: -
1 cup Spinach
4-5 fresh mint leaves (I used fresh leaves from the garden)
1 tsp lemon juice
1 tsp cumin powder
Water
1 tsp Kala namak

Method: -
1. Clean the spinach & mint leaves.
2. Using a mixer or blender blend them with little water to the required consistency.
3. Add cumin powder, lemon juice & kala namak & run the blender again. Sukanya has mentioned to strain the juice before serving. I din’t strain it as I wanted to also consume the leaves.
4. Serve cold.

Kala Chana masala

2009-04-23T12:12:00.012+02:00

I got the idea to make this dish after seeing it on Asha's blog. Chickpeas in Chole substituted with black chana would make kala chana masala. I used tinned kala chana.

Ingredients: -

1 tin Kala Chana

1 big onion, finely chopped

2 big tomatoes, finely chopped (Use 1 cup tomato puree instead)

2-3 green chilies, slit length wise

1 tbsp besan

1 tsp jeera

1 big bay leaf

1" long cinnamon stick

1/4 tsp turmeric

1 badi elaichi (Black cardamom)

1 tsp ginger garlic paste

1 tsp cumin powder

1 tsp dhania powder

1 tsp amchur (1 tsp fresh lemon juice or 1 tsp sour curds)

1/4 tsp garam masala

1-2 tsp red chili powder

Salt

Oil

few Onion rings & strands of coriander for garnishing

Method: -

1. Wash the tinned chana well.

2. In a heavy bottom pan, add around 3 tbsp oil & heat.

3. Add green chilies, jeera, bay leaf, cinnamon stick, badi elaichi & besan & fry for a minute or so till the besan changes its color to light brown.

4. Next add onion pieces along with turmeric & saute till the onion starts to sweat. Now add ginger garlic paste & mix well.

5. When the raw smell of the onion disappears, add all the masala powders (jeera powder, dhania powder, garam masala & red chili powder) & mix well.

6. Add the tomato pieces along with salt & close the pan with a lid. The tomato pieces become tender & leave water. Mash them to check if they need to be cooked for few more minutes.

7. You can make a paste out of the above mixture or use it as it is.

8. Add the chana now along with little water. Cook for around 10 minutes by closing the pan with the lid.

9. Check for the consistency & add water if necessary. Add amchur, mix well & remove from flame.

10. Garnish with onion & tomato rings & coriander. Serve hot with rice or any kind of bread.

Luchis

2009-04-23T11:38:00.011+02:00

Well AmArz back from his trip. On tuesday I'd the sugar test to check for gestational diabetes. Sugar levels are normal, no gestational diabetes was detected. I'm allowed to take in sugar as before. Though I don't have a sweet tooth these days. More or less something is made spicy to satisfy my craving these days. Oh! How much I'm waiting for my MIL & Mum to show up here, so that I can get to eat all the goodies made back home.

When Asha posted the recipe for the colorful Luchis, I was tempted to try it the same day. But it was too late & for me to cook for a single person thought it was too much. As AmArz back, I thought I would surprise him by making Luchis. He also likes the Kala Chana a lot. I usually make Usli (salad) out of it. But after again going through Asha's post I couldn't resist to try both Luchis & Kala Chana Masala. Hope he likes them.

I found some trivia also for Luchis. In Wikipedia, though it was mentioned as people from Orissa & Bengal make them. But one interesting link also read so "Luchis are traditionally prepared on the fourteenth of Shaban for distribution, along with halva, to the poor in Pakistani communities" Isn't this something new?

Ingredients: -

2 cups Maida
1 ½ tbsp baking powder
Pinch baking soda
1 ½ tsp chili powder
2 ¼ cups milk
Oil
Salt

Method: -
1. In a mixing bowl, combine Maida, baking powder, baking soda, chili powder, 2 tsp of oil & salt.
2. Knead well by adding milk to get soft dough.
3. Cover the dough with a damp cloth & let it sit for around 30 minutes.
4. Heat oil in a frying pan on medium heat.
5. Divide the dough into the desired size & roll them into 4” – 5” diameter circles. Asha says the thickness has to be around 1/8”. I used a damp cloth to keep the rolled Luchis before frying.
6. Deep fry each of them.
7. When then puff & turn slightly brown on both sides, remove them on a paper towel to drain excess oil & serve hot with any curry or sabji.

Khandvi

2009-04-22T11:24:00.004+02:00

I've for quite sometime a frequent visitor to my aunt's blog, Mitho Limdo(Meaning Curry leaves in Gujrati). She has some yum Gujarati recipes which I like. I wanted to try few of them since a long time. I made Khandvi to begin with. I've never tasted this dish. But have heard about it through blogs & TV. As I was reading through her description of making Khandvi, I thought its better to try when I'm alone for a late morning snack when AmArz away. :) Because I'm a slow cook & can't make this for breakfast. It would go well as a Tea time snack, but wanted to give it a try before experimenting on him.

Ingredients: -
1 cup besan (Sieve to remove any lumps)

1 cup water + 2 cups sour buttermilk or 1 ½ cups sour yoghurt + 1 ½ cups water (I neither had buttermilk nor sour yoghurt. So used 1 ½ cups of yoghurt + 1 tsp concentrated lime juice)

¼ tsp turmeric

¼ tsp red chili powder

1 tsp green chili & ginger paste

2 tsp mustard seeds

1 tsp sesame seeds

Pinch of asafoetida

2 tsp fresh coconut gratings

Finely chopped coriander leaves

Oil

Salt

Method: -

1. Grease the bottoms of 2 -3 big steel plates with enough oil before beginning the procedure to make Khandvi batter.

2. In a mixing bowl combine besan with yoghurt, water, turmeric, red chili powder, green chili & ginger paste & blend well. Make sure there are no lumps formed. Use a hand blender or a balloon whisk / beater. The batter has to be watery like the dosa batter.

3. Heat a non-stick pan on low flame & add 1 tbsp of oil.

4. To this add the batter & cook it on medium flame by stirring continuously. Aunt says it should take around 10 minutes. I tasted a tsp of batter to check if the raw taste of besan had gone. Remove from flame. The batter’s consistency should be more or less the same as before.

5. Pour ladleful of batter on the steel plate surface & spread the batter in circular motion like making a dosa. For pictures of this step please visit “My comfort food network”

6. Let the batter cool down completely.

7. Cut out strips of about 1” to 2’’. Roll the strips & arrange them on a plate to pour the seasoning.

8. Prepare the seasoning by heating 2 tsp of oil in a pan. Add asafoetida & mustard seeds. When the seeds splutter, add sesame seeds & wait till they turn slightly brown.

9. Remove from flame & pour the seasoning on the arranged Khandvis.

10. Before serving, sprinkle red chili flakes, fresh coconut gratings or dry coconut powder & coriander leaves.

Jackfruit Seeds Sambar (Halasina beejada huli)

2009-04-20T18:30:00.005+02:00

I've always wanted to try to make this huli for a long time. Never had the courage to cook it as I knew it was a tedious job to peel the seeds & cook them. What made me think so, no idea. I've relished this as a child at home & also in marriage feasts. After getting the recipe from my mum here is the end product.

I'm sending this also to Deesha's South Indies - A Series on South Indian Cuisine.

Ingredients: -

20-25 Jack fruit seeds

1/2 cup toor dal

1/4 cup coconut gratings

2 tsp sambar powder (home made or bought)

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp tamarind paste

pinch of asafoetida

Salt

Oil / ghee

In addition to the above ingredients, you can also add fist full of Halsande Kalu or Dolichos beans while pressure cooking.

Method: -

1. Soak the seeds for an hour or so.

2. Try to peel the cream / white outer skin with fingers. If it peels easily, then you can go ahead. Else let them soak for few more minutes may be 15-20 minutes.

3. In a pressure cooker, cook toor dal with little salt & turmeric powder along with the peeled seeds.

4. Pressure cook till 4 -5 whistles. Seeds need to cook a few extra minutes.

5. In a blender, blend together sambar powder, tamarind paste & coconut gratings first without adding water. Then add water to get chutney consistency paste.

6. In a pan, pour the cooked toor dal & bring it to boil on a medium flame.

7. Then add the masala paste & cook for 5-6 minutes & remove from flame.

8. Prepare the seasoning by adding asafoetida & mustard seeds to a hot tsp of oil / ghee. When the seeds splutter, pour the seasoning over the sambar.

9. Serve hot with rice.

Sabakki Payasa - II

2009-04-20T16:35:00.005+02:00

This recipe is from Asha's blog Foodie's Hope. The recipe which I'd tried earlier was something completely different. I liked her recipe & gave it a try. Thanks Asha for sharing it.

I'm sending this recipe to Srivalli's "Mithai Mela". She is celebrating the 2nd Anniversary of her blog.

Ingredients: -
½ cup Sabakki
2 tbsp Ghee
3 cups Milk
½ cup Sugar
3-5 Saffron strands
1 tsp cardamom powder
1 tbsp dry grapes
For Garnishing: - Roasted Almonds or Cashew nuts

Method: -
1. Heat a heavy bottomed pan & melt ghee in it.
2. Add sabakki & fry till they pop like popcorn. They really did pop. I was quite surprised.
3. Add milk & cook on low flame. Asha says it takes 30-40 minutes until the milk reduces to half the quantity. It took more or less the same time for me well. But I wasn’t sure if the bottom would get burnt, so was continuously stirring.
4. In a small cup crush a tsp of sugar & saffron stands. Add this to the boiling mixture.
5. Remove from flame & add the remaining sugar. Mix well.
6. Add cardamom powder & garnish with roasted almonds or Cashew nuts.
7. Serve it hot or cold.

Drumstick leaves Rasam

2009-04-17T12:57:00.010+02:00

Last week when we were at the grocery store, Usha (Owner of the Masala shop) insisted that we buy Nuggekayi (Drumstick) yelegalu (Leaves) as they were good to be consumed during this time. Meaning while I'm pregnant. I was at first taken aback as I'd never heard of people using these leaves for cooking. My mum or ajji never did mention about them. AmAr insisted that we buy & try something new. These leaves are said to be power houses of proteins & vitamins. The leaves are significant source of beta-carotene, Vitamin C, proteins, iron & potassium. After googling found two recipes which were quite easy. I gave it a try. I combined recipes posted by LG & Sailu.

This recipe is for Deesha's South Indies - A Series on South Indian Cuisine.

Ingredients: -

2 cups Drumstick leaves (As LG says, tightly packed. Green leafy veggies reduce in quantity once they are cooked.)

1/2 cup Toordal

1 medium sized tomato, chopped

1-2 green chilies

1 tsp jeera

1 tsp mustard seeds

1 tsp turmeric

2 tsp Rasam powder (home made or bought)

1/4 tsp concentrated tamarind paste

a pinch of asafoetida

few finely chopped coriander leaves

Salt

Oil

Method: -

1. Pressure cook the leaves & toordal (along with tomato) separately with little salt & turmeric.

2. In a pan prepare the seasoning by heating 2 tsps of oil. Add asafoetida, mustard seeds & jeera. when the seeds splutter, add the finely chopped green chilies.

3. Add the cooked dal to the pan & stir well.

4. When the dal starts to boil, pour the cooked leaves.

5. Add rasam powder, salt & tamarind paste. Stir continuously for a minute or two.

6. Allow it to boil well.

7. Garnish with coriander leaves & serve hot with rice.

For the soup recipe, don't add cooked dal & rasam powder. Soup doesn't have a consistency like the Rasam.

Kulcha

2009-04-17T10:29:00.009+02:00

I got the recipe from two blogs; Asha's blog, Foodie's Hope & Mamta's blog. Asha has made stuffed onion Kulche & Mamta plain Kulche. I combined both the recipes.

Ingredients: -

2 cups Maida
½ tsp baking powder
2 tbsp yogurt
½ cup lukewarm milk
½ tsp yeast
½ cup lukewarm water
1 tsp sugar
2 tsp dry roasted sesame seeds
1 tsp onion seeds / kalonji / Nigella sativa
Few coriander leaves, finely chopped
Salt
Oil

Method: -
1. In a small bowl, combine yeast & sugar along with lukewarm water.
2. Let the mixture sit for around 10 minutes or till it becomes frothy.
3. To make the dough, sift Maida, salt & baking powder in a mixing bowl.
4. Add around 2-3 tbsp of oil, yogurt & mix well.
5. Add the frothy Sugar-Yeast mixture & mix well.
6. Now add lukewarm milk, mix & knead well to get soft non-sticky dough. Asha says “Add more water if you need to make the dough pliable if it's too dry.”
7. Keep the dough in a warm place; covered to allow fermentation. (I kept it under the Sun in our Garden) It should take around 5-6 hours for excellent fermentation. The dough will double in size.
8. After fermentation, I added the dry roasted sesame & onion seeds. Knead well.
9. Pre-heat the oven along with a pizza stone or a ceramic tile to 250 Deg C with the fan setting. Just before beginning to bake the Kulche, turn the setting to broil.
10. Divide the dough into 4-6 equal balls. Roll one ball at a time into 6-8” diameter, 3-4” thick circles. Unlike the Naans, the thickness need not be too much in case of a Kulcha.
11. Place the rolled out Kulcha in the oven & bake for till they turn slightly golden in color.
12. Remove from the oven & sprinkle coriander leaves on top.
13. Serve hot with any curry. One can brush a little butter if it’s too dry.

To bake it on a griddle: -
1. Place the rolled out Kulcha on the heated griddle.
2. When it starts to puff up or a few bubbles appear, turn it over.
3. Brush it with a little butter or oil.
4. When both sides are brown in color, the Kulcha is done. Remove from the griddle.
5. Sprinkle coriander leaves & serve hot with any curry.

Kadhai Paneer

2009-04-13T17:01:00.009+02:00

After a long Easter holiday, we are back home. I'm wanted to have spicy home made food so badly. Paneer was on the menu. I made fresh Paneer in the morning & refrigerated it. I tried making Kulchas for the first time.

I got the recipe from a video posted by the Tamarind restaurant head chef Alfred Prasad. I was surprised to find that he had not used onions to make the gravy, which is not what I found on many recipes online. So I tried his recipe by using onion.

Another entry to Easy Craft's Side dish event.

Ingredients: -
2 green capsicums (Bell peppers), diced
1 medium sized onion, finely chopped
4 medium sized tomatoes, finely chopped (I felt 6 was too much)
250g Paneer, diced
2 red chilies
5 tsp dhania seeds
2 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp kasoori methi
Few coriander leaves, finely chopped
Oil

Method: -
1. In a pan, dry roast the red chilies & 3 tsp coriander seeds for 2-3 minutes.
2. In a blender, make a coarse mixture of the dry roasted ingredients.
3. Put 3 tbsp of oil in a heavy bottom pan on low heat & add the onion pieces.
4. Saute for about 2-3 minutes till the onion starts to sweat.
5. Now add ginger garlic paste & mix well.
6. Put the coarsely ground mixture & fry for about 2-3 minutes.
5. Add the tomato pieces & stir well.
6. Add red chili & turmeric powder & mix well.
7. Cook on medium flame till the tomato pieces become tender. Place the lid over the pan to ensure uniform cooking. Chef says it requires 20 minutes for it to cook well.
8. Heat about 1.5 tbsp of oil in another pan to fry paneer & capsicum pieces.
9. Add 2 tsp dhania seeds. When the seeds start to crack, drop the paneer pieces & fry till golden brown.
10. Now add the chopped capsicum pieces & stir for about a minute or two.
11. Add the tomato sauce / puree prepared to the fried panner & capsicum. Mix well so that the gravy coats each veggie & paneer piece.
12. Add karoori methi & garnish with coriander leaves.
13. Serve hot with parathas, rotis or rice.

Mixed Vegetable Saagu (Karnataka style)

2009-04-02T21:30:00.012+02:00

Amma used to make Saagu usually with puris. But I used to love eating Saagu with Rasam rice or Curd rice. This was one of my favorite side dish apart from palyas.

This is my entry for Easy Craft's Side dish event.

Ingredients: -
Vegetables of your choice [Potatoes, cabbage, drumstick, carrots, sweet potatoes, peas, beans, chayotes (seme bhadhanekayee)]
1 small onion, diced
1 medium tomato, finely chopped
1 tsp mustard seeds
1 tsp jeera
2 tsp dhania seeds
1/2 cup grated coconut
2 tsp poppy seeds
2 cloves
1" cinnamon
2 tbsp roasted Bengal gram
5-6 green chilies
a pinch of asafoetida
a stand of curry leaves
coriander leaves for garnishing
Oil
Salt

Method: -
1. In a grinder add the masala ingredients (jeera, dhania seeds, poppy seeds, cloves, cinnamon, roasted Bengal gram, green chilies, coconut) & make a smooth paste.
2. Pressure cook the vegetables with little salt.
3. In a pan, add 2 tsps of oil & prepare the seasoning by adding asafoetida, mustard seeds & curry leaves.
4. Add onions & saute for a minute till they start sweating.
5. Add the pressure cooked veggies to the onions & allow it to boil.
6. Now, add the ground masala paste & cook on low flame.
7. Mix well & after a minute or two, remove from flame & garnish with coriander leaves.
8. Serve hot with puris or idlis or with rice.

Mallige Idli

2009-04-02T14:26:00.005+02:00

I always wanted to try making these idlis for breakfast or evening snack. I din't know that difference between the regular rice idlis & the mallige idlis. After googling for some time on the net, found only a few recipes. I really don't know what is the authentic recipe to make them. So I've requested Lakshmi of Taste of Mysore to post a recipe as soon as possible. In the meanwhile, I thought I should also give it a try. So created my own recipe after incorporating many other recipes. We'd nice sunny weather today. So thought of making the batter today & making idlis either tomorrow evening or on Saturday morning.

Ingredients: -

2 cups rice

1 cup urad Dal

hand full of gatti avalakki (hard poha)

1/4 cup curds

Salt

Oil

Method: -

1. Soak rice & urad Dal separately. I had added poha on top of rice. Overnight soaking is preferred. But I soaked it till the rice had become soft & was easily breakable with fingers.

2. Grind rice & Dal separately first & then grind them together.

3. I added the curds to the ground batter & mixed it well. You can give it one more turn in the grinder. If the weather is hot & humid like in Bangalore, curds can be added 1 hour before the preparation of the idlis. Else grind it along with the batter.

4. Keep the batter in a big vessel closed with a lid in a warm dry area. If the temperature is too low, then pre-heat the oven for about 10 minutes & then keep the batter in the oven.

5. After a 8-10 hour fermentation, check the batter. If it has risen then its ready to be used. Add salt & mix well.

6. Apply oil to the idli plates / mould & then add the batter.

7. I use the microwave for steaming the idlis. I steam them for 5 minutes. If using a pressure cooker steam it for 15-20 minutes without putting the weight on.

8. Serve the idlis hot with any kind of chutney & sambar.

Bhindi Onion Palya

2009-03-29T19:58:00.005+02:00

I got this recipe from Showmethecurry.com. It was easy & tasted great.

Ingredients:-
1/2 kg Bhindi, cut into small pieces

1 medium sized tomato, sliced

1 medium sized onion, sliced

1/2 tsp jeera

1/4 tsp amchur

1/4 cup yogurt
1 tsp turmeric powder

1 tsp red chili powder
Oil

Salt

Method: -
1. In a pan, add 1 tbsp of oil & heat.

2. Add jeera & turmeric powder.

3. When the jeera starts to splutter, add the onion pieces.

4. Saute the onion pieces & allow them to sweat.

5. Add the bhindi pieces & cook on low flame.

6. Fry the bhindi pieces for a minute or two & then add salt & red chili powder.

7. Stir continuously & don't allow the bhindi to get roasted.

8. Let the bhindi cook for 5-8 minutes till it gets soft.

9. Add amchur & curds & mix well.

10. In the end add the tomato slices & cover the pan. Remove from flame.

11. Serve it with chapatis or rice.

Mango Pachadi

2009-03-27T12:38:00.013+01:00

Thanks to Asha of Foodie's Hope & Aroma, I'd to search for the recipe to make Mango Pachadi. After tasting it, we felt that this Pachadi is something close to Gojju we make in Karnataka; the only difference being Sambar powder is used in the Pachadi & Rasam powder is used in the Gojju.

I found the recipe impressing at Kamala's Corner. You can store for the Pachadi for a week. The final quantity of the pachadi I got from the ingredients was enough for two people for one course meal.

This is my entry for Single Serving Recipes @ Spicy Rasam hosted by My experiments in kitchen & Jugalbandi's Click.

Ingredients:-

1 big raw mango, skin peeled & diced. Discard the seed.

1/4 cup jaggery

2 tsp sambar powder

1/4 tsp turmeric powder

1/2 tsp mustard seeds
few curry leaves
1 strand coriander leaves

Salt

Oil

Method:-

1. In a pan, add a tsp of oil & heat.

2. Add a pinch of asafoetida & mustard seeds.

3. When they crack, add the curry leaves along with the mango pieces.

4. Add turmeric & saute for a minute to two.

5. Then add sambar powder & salt along with water to cover the mango pieces.

6. Close the pan & cook on medium flame till the mango pieces become tender.

7. This should be around 5 minutes. Mash it gently.

8. Add jaggery & cook till the jaggery melts & blends with the mango pieces.

9. According to taste adjust the addition of jaggery. The the pachadi, thickens a little, remove from flame & garnish with coriander leaves.

Bele Obbattu

2009-03-27T12:38:00.007+01:00

Yet another sihi thindi for our special Yugadi. I had a look at the recipe in Paajaka's Recipes.

Ingredients: -

2 cups Maida

10 tbsp oil (Paajaka says 8 tbsp, but I added 2 more)

1 tsp turmeric powder

1/2 cup kadale bele / chana dal

1 cup jaggery

1/ 2 cup coconut gratings

1 tsp cardamom powder

1/4 tsp Nutmeg powder

2 tbsp ghee

Method: -

1. In a mixing bowl, combine maida, turmeric powder & oil.

2. Add water & knead the dough for few minutes. The dough should be soft & should not stick to the fingers.

3. Keep the dough for about 3-4 hours for best results. I wrapped it in plastic wrap.

4. Pressure cook kadale bele. Remove excess water.

5. Grind together bele, coconut gratings, cardamom powder, Nutmeg powder & jaggery. No water should be added.

6. In a heavy bottomed pan, add a tbsp of ghee & melt it.

7. Add the ground mixture to the pan to make the horna.

8. Keep stirring the mixture continuously.

9. Add another tbsp of ghee when the mixture becomes a little thick.

10. When the hoorna leaves the sides of the pan, remove from flame & let it cool.

11. When it completely cools down, make lemon sized balls.

12. Also make balls out of Maida dough.

13. Make a small poori out of each ball, keep a hoorna ball inside & close it from all sides.

14. I used banana leaves to make obbattu. Apply oil to two different banana leaves. No extra flour should be used to while rolling.

15. Place an obbattu ball in between the leaves & roll it into a chapati.

16. On a heated tawa, bake the chapatis one after another. Add oil if required.

17. Serve it hot topped with ghee & badam milk.

Mango Pickle

2009-03-26T12:12:00.010+01:00

Last week when we were in Frankfurt, we'd been to a Sri Lankan store. They had some awesome raw mangoes. But unfortunately not the ones I'm at the moment craving for :( Oh how I wish they'd ginimuthi / totapuri mavinakaye. I found a wonderful mouth watering photo online in Bindumadhavi's blog. She has used these mangoes to make pickles. Yummy!

Anyway, the few recipes I know using raw mangoes are either murabba, chutneys or chitranna. Pickles of course I thought was something for my amma n ajji to try their hand at. But AmAr bought 4 of them & told me to make them for Ugadi this year. Phew, the first thing was how on earth would I make pickles in so less time & without any one around, I thought I would surely mess up. But, after searching online, I found that it was not so difficult to make Mango pickles. They needed just one or two days of attention unlike the Lemon pickles. Konege Shankadindhane teertha togonde. Source my mum. After taking down the recipe from her I made these pickles.

While I was roasting the fenugreek & mustard seeds, the wonderful aroma that was making me nostalgic was just great. I was remembering amma, aunty & ajji making it during later summer & storing them in huge upinnakayi (pickle) jadis (jars). One such jadi can be seen in Padmajha Suresh's Seduce Your Tastebuds blog. I will ask someone to send me the snaps of the jadis back home along with Totapuri mangoes.

Amma told me to leave the salted mango pieces at least for a day so that the salty juice that is collected in the process would be enough to make the pickles the next day. So I actually started the process on the 25th of March.

Ingredients:-
4-5 raw mangoes
1 tbsp fenugreek seeds
1 tbsp mustard seeds (for the powder)
2 tsp mustard seeds (for the seasoning)
¼ tsp asafoetida
2 tsp turmeric powder
3-4 tsp hot & spicy red chili powder
Salt
Oil

Method: -
1. Dice the mangoes into small pieces with the skin. Discard the seed. The mangoes have to be raw. Ripe mangoes will not taste good.
2. Take the mango pieces in a clean dry mixing bowl.
3. Sprinkle enough salt & mix well so that each mango piece is coated with salt.
4. Cover the mixing bowl with a lid & let the salted mango pieces sit over night.
Salty juice from the fruit pieces would be left behind the next day. Don’t discard it.
5. Dry roast, fenugreek seeds & mustard seeds on medium flame.
6. When the fenugreek seeds turn reddish brown or when the mustard seeds begin to crack, remove from flame.
7. Let the mixture cool down before transferring it to a grinder.
8. Grind the mixture to get fine powder. Keep aside.
9. In a pan prepare the seasoning, by adding 4-5 tsps of oil & mustard seeds.
10. When the mustard seeds crack, remove from flame. Allow it to cool down for a minute or so.
11. Then add turmeric powder & chili powder. Mix well, preferably with hands.
12. To this add the fenugreek & mustard seeds’ powder. The aroma is ever lasting in your memory if you are trying this for the first time. :)
13. To the pan, add the salted mango pieces along with juice to the pan. Mix well so that the masala coats each piece.
14. Transfer the pickle into a dry air tight container & pour 2 -3 tsps of oil over it.
15. The pickles can be used after 5-6 hours.

Kadalebele payasa

2009-03-25T12:09:00.005+01:00

This year's Yugadi will be the last one for us as a couple before our lil cookie arrives. I wanted try out lot of new recipes & surprise AmAr. One of them from the list is ಕಡಲೆಬೇಳೆ payasa. I've had this payasa at home & at so many wedding feasts. I liked the recipe from Ramya's Mane Adige. I've done my best to get it some where close to her recipe.

Ingredients: -
½ cup Kadalebele

1 cup jaggery

2 cups grated coconut (Ramya advises thick coconut milk)

½ tsp semolina

1 tsp Ghee

1 tsp cardamom powder

dry grapes & roasted cashew nuts for garnishing (I din't garnish the Payasa I made, lazy enough)

Method: -
1. Pressure cook kadalebele. I mashed the cooked bele lightly.
2. Dry roast semolina & mix it with the cooked dal.
3. Grind the coconut gratings to smooth paste. Add little water if necessary.
4. In a pan, add a tsp Ghee & melt it.
5. To this add the cooked bele & coconut paste. Let it boil.
6. Add jaggery & cardamom powder.
7. Once jaggery melts remove from fire.
8. Garnish with dry grapes & roasted cashew nuts.
9. Serve either hot or cold.

Bangalore puri ogarane

2009-03-25T09:25:00.005+01:00

Thumba dinagala nantara, puri thinno bayake. Aachekade male 3 dinagalinda bidadhe barthayidhe. Gabbu weatheru. :( Surya waradinda raja togondangidhe. Seri, manenalli idha purigene ogarne haaki ebharu thindvi. Bisi bisiyagihda puri kandu, ajji naapaka banthu. Maneyalli kobbari thundugale irlilla. Ajji maaduthidha puri yalli hurida kobbariyannu huduki nimishadalle kaalimado abyasa. :)

Ingredients: -
2 lt Bangalore puri / puri used to make Bhel Puri
1/4 cup roasted bengal gram dal
1/4 roasted pea nuts
1/4 dry coconut (kobbari) pieces, roasted
1-2 strands curry leaves
2-3 dry red chilies
1 tsp red chili powder
1 tsp mustard seeds
1 tsp turmeric powder
a pinch asafoetida
Sugar
Salt
Oil

Method: -
1. Clean the puri.
2. In a pan heat 2 tsp of oil & prepare the seasoning by adding asafoetida, mustard seeds, red chilies, turmeric powder & curry leaves.
3. When the mustard seeds crack, add the pea nuts, roasted Bengal gram & dry coconut pieces. 4. Add puri to the pan & mix well so that the seasoning coats well.
5. Add the required amount of salt & sugar.
6. Fry Aralu sandige & add to the puri. This is optional. My chickamma used to do this.
7. Serve hot or cold.

Baby Corn Manchurian

2009-03-22T10:00:00.003+01:00

We were invited for lunch during the weekend & I made Baby Corn Manchurian as the starter.

Ingredients: -
15-20 Baby Corns
1/2 cup maida
2 tbsp Corn Flour
1/4 Cup Rice Flour
1/4 tsp baking soda
1 medium sized onion, finely chopped
2-3 spring onions, finely chopped
2 tsp red chili powder
2 tsp ginger garlic paste
2 tsp soy sauce
2 tsp tomato sauce
Salt
Oil

Method: -
1. Halve the Baby Corns length wise & microwave them with water & little salt.
2. In a fry pan heat oil to deep fry the baby corns at medium flame.
3. In a mixing bowl combine maida, corn flour, rice flour, baking soda, red chili powder, 1 tsp ginger garlic paste & salt.
4. Prepare the batter by adding enough water.
5. Dip each Baby corn in the batter and then deep fry in oil.
6. Remove the fried baby corn on paper towels.
7. To prepare the seasoning, heat 1 tsp of oil in a pan.
8. Add onion, spring onion, ginger garlic paste & sauté till the onion begins to sweat.
9. In a cup mix soy & tomato sauce along with water & add it to the pan.
10. Then add the fried baby corns & mix well so that the seasoning coats all the baby corns.
11. Serve hot with tomato ketchup.

Menasinakai bajji / Chili bajji

2009-03-20T13:22:00.007+01:00

Friday was a very special day for us. It's official. We are going to be proud parents of a boy! This Bajji is dedicated to my dear AmAr for giving me this wonderful gift of motherhood. I'm waiting for the day when our baby would be in his arms for the first time. I want to capture that moment forever in my memory. :) Boy or girl, we would like to have a healthy baby.

Next time I'll make stuffed Menasinakai bajjis. This time I'd bought the smaller version, which is difficult to stuff.

Ingredients: -

15-20 chilies

1 tbsp cumin powder

1 cup besan
1 cup rice flour

1 tsp amchur

1 tsp garam masala
2 tsp red chili powder

1/4 tsp baking powder
a pinch of asafoetida

Salt

Oil

Method: -

1. Heat oil for frying in a pan at medium heat.

2. Thoroughly wash the chilies & pat them dry.

3. Mix cumin powder, red chili powder, garam masala & amchur.

4. Make a small slit in each of them & fill them with the above masala mixture.

5. Prepare the besan batter by adding red chili powder, garam masala, baking powder, salt, & turmeric powder to besan.

6. To this besan mixture add hot oil & mix well.

7. Add enough water & make the batter.

8. Dip each chili into this batter & deep fry till it turns golden brown on all sides

9. Serve them hot with any kind of chutney or sauce.

Bread rolls

2009-03-20T10:41:00.004+01:00

My co-sister enter the World of blogging. She named her blog Cook, eat & share. One of the recipes that I wanted to try was making bread rolls from her blog. I followed her recipe & skipped the garnishing part with carrots at the end. Well, doing that would've probably given a better photo. But I was lazy enough not to try it.

Ingredients: -

8 sandwich bread slices, without the brown edges

3 medium sized potatoes, boiled & mashed

1 small onion, finely chopped

3-4 green chilies, finely chopped

1 tsp gram masala

1 tsp red chili powder

1 tsp amchur

1 tsp ginger powder

1 tsp cumin powder

2-3 strands coriander leaves

Rice flour in a plate to roll the bread rolls before frying

Salt

Oil

Method: -

1. In a pan, heat oil on medium flame to deep fry the bread rolls.

2. To the mashed potatoes, add onion, coriander leaves, red chili powder, garam masala, amchur, green chillies, ginger powder, cumin powder & salt. Mix it properly.

3. Make lemon sized balls out of it.
4. Take water in a container; dip a bread slice in it & remove immediately.

5. Squeeze it to remove excess water.

6. Place one of the lemon sized balls in the bread slice & seal it from all the sides.

7. Roll it well so that the stuffing is well sealed.

8. Make all the bread rolls in the similar way.

9. Roll each of them in the rice flour (to make them crispier) & deep fry them till golden brown.

10. Serve hot with tamarind or green chutney or even with tomato sauce.

Egg Dosa

2009-03-17T15:51:00.005+01:00

AmAr had got bored of eating the same old dosa. He asked me to try making egg Dosa. I've an aversion to the smell of an omelet. But some how managed to make it for him. We'd it with butter & chutney pudi.

Ingredients: -

1 dosa needs 1/2 an egg

2-3 finely chopped green chili

1 small onion finely chopped

coriander, finely chopped

Salt

Method: -

1. Spread a cup full of dosa batter on the pan. Pour a tsp of oil around it.

2. Pour a small quantity of the beaten egg in the center of the dosa.

3. Sprinkle onion, green chili, coriander & little salt.

4. Let the rim of the dosa turn little brown.

5. Turn the dosa around & let it cook for a minute or two before removing it from the pan.

6. Serve it along with any chutney or chutney pudi.

Masala buttermilk

2009-03-17T14:46:00.006+01:00

Over the weekend one of my friend's mother-in-law arrived from Bangalore. Amma had sent so many goodies with her. I was over joyed to receive them. Thanks amma for sending them.

One of the community members on Babycenter-India had mentioned about consuming chaas to prevent dehydration during pregnancy. As it was so cold here had stayed away from curds for a long time. But couldn't resist drinking buttermilk, especially when its sour. So after researching on the web for a week, thought of giving it a try. I bought buttermilk during the weekly grocery shopping to try masala buttermilk. The photo above was taken yesterday. Even now, when I see it, I feel like eating all those goodies (Karela chips, avarekaal mixture, nippatu & home made Lemon cake. Cups are from Turkey, AmAr's spring gift. This was my evening snack yesterday.

Ingredients: -

1 lt buttermilk, preferably sour

1 tsp mustard seeds

1 tsp red chili powder

2 tsp cumin powder

2-3 green chilies, finely chopped

1" ginger, finely cut or grated

pinch asafoetida

curry leaves

coriander leaves

Salt

Oil

Method: -

1. Whisk the buttermilk alone in a mixer or food processor.

2. Add green chilies, ginger, red chili powder, cumin powder & salt to the whisked buttermilk.

3. Whisk it again.

4. In a pan, heat 1 tsp oil & add asafoetida & mustard seeds.

5. When they splatter, add curry leaves to the pan.

6. Pour the seasoning over the buttermilk.

7. Garnish with coriander leaves.

8. One can refrigerate it before serving or serve at room temperature.

Dahi puri

2009-03-16T18:19:00.007+01:00

Oh my cravings have increased lately for eating sour & very spicy stuff. How in the first time in the last 4 years, I'm missing Bangalore for the first time! Poor me! We were watching some program about street food on the Television. I was about to cry seeing all those chaats! Well, I made this at home.

And Dahi Puri goes to Pallavi's Sunday Snacks-Chaats event.

Ingredients: -

For making puris: - Click here
For stuffing: -
1 cup boiled potatoes, diced
1 medium sized onion, finely chopped
1 cup boiled chick peas
1/2 cup fine sev (I used boondi instead of sev)
few strands of coriander
For making green chutney: - Click here
For making tamarind chutney: - yet to post. I used the one which we'd bought.
For the dahi: -
1 cup thick yogurt, beaten.
One can add Cumin powder, Red chili powder & Chaat masala to the curds to make it a bit spicier.

Method: -
1. Make a hole in each puri.
2.Stuff each of them with a diced potato, onion pieces & chick peas.
3.Sprinkle red chili powder, chaat masala, cumin powder & salt in each of them.
4.Pour ½ tsp of both the chutneys along with the beaten curd.
5.Add sev & garnish with coriander leaves.

Karele ki sabji

2009-02-22T13:44:00.009+01:00

I'd heard a number of times from different sources about this sabji. I never got to give it a try. I usually made gojju or Karela rings whenever we bought Karelas during the weekend shopping. I found the recipe here.

Ingredients: -

2-3 Karelas (bitter gourd), not ripe
1 tps mustard seeds
1 tps cumin seeds
a pinch of asafoetida
1 strand curry leaves
2" piece ginger, finely chopped

4 green chilies, finely chopped
1 tsp chili powder

2 tsp coriander powder
2 tsp turmeric powder
1 tbsp tamarind paste

salt

Method: -

1. With a peeler, scrap the outer thick green skin of the Karelas.

2. Slice them with the seeds. Separate the seeds after slicing.

3. Sprinkle salt & turmeric on the slices & mix well, so that each piece is coated. Let it sit for about 30 minutes.

4. Wash the pieces & drain out the water completely.
5. In the pan, heat 2 tea spoons of oil & add asafoetida, mustard seeds and cumin seeds.

6. When they start to crackle, add curry leaves, ginger, green chili, turmeric powder & chili powder in the oil.

7. Add the tamarind paste & water to it.

8. Keep stirring continuously & then add dhania & salt.

9. When there is very little moisture is left or when oil begins to separate, add the vegetable pieces to the pan.

10. Cook til the vegetable pieces become tender.

11. Garnish with coriander leaves & serve hot.

Grilled Paneer & vegetables

2009-02-16T10:01:00.008+01:00

This was AmAr's creation for Valentine's day dinner. I'm posting it on behalf of him.

Ingredients: -

Cut the following in such a way that they can be grilled: - 2 cups paneer, 1 capsicum & 1 onion

1/2 cup thick curds

1 tsp ginger-garlic paste

2 tsp red chili powder

1/2 tsp garam masala

1/2 tsp jeera powder

1/2 tsp turmeric

1 tsp kasoori methi

salt

Method: -

1. Add red chili powder, turmeric, ginger - garlic paste, kasoori methi, garam masala & salt to curds.

2. Beat the curds along with the ingredients.

3. Now add the vegetable pieces & paneer.

4. Mix well till all the pieces are coated with the sauce.

5. To marinate, refrigerate the mixture & let it sit for 4-5 hours.

6. Preheat the grill at 180 Deg C for 10 minutes.

7. Arrange the marinated vegetables & paneer on the barbeque sticks.

8. Grill till the vegetables & paneer turn a little brown. This should take around 15-20 minutes.

9. Serve hot.

Paneer Peda

2009-02-16T09:17:00.013+01:00

It's was valentine's day & we were having a small get-together at home. I saw this recipe online on Manjula aunty's channel on you tube & wanted to try it. I've followed the same procedure she advised.

I'm sending this post to Jugalbandi's Click February 2009 - Cheese / Tofu.

Ingredients: -

500g paneer

250g milk powder

3/4th cup milk

1/2 cup sugar

3 tbsp ghee

1/4 tsp cardamom powder

roasted cashew nuts for garnishing

Method: -

1. I prefer to use home made Paneer.

2. For preparation of Peda, I made Khoa first.

3. Heat a kadai on medium flame & melt ghee in it.

4. Add milk, milk powder and crushed paneer into the kadai. Mix it well.

5. Mash paneer & keep on stirring continuously until mixture starts to leave the sides of the kadai.

6. No moisture has to be left back. (Else after adding sugar, the khoa which is in the dough form will become a paste.)

7. Transfer the khoa into a bowl and let it cool until it becomes just lukewarm.

8. Add sugar & cardamom powder to the khoa and knead it for about a minute till everything blends together and become soft dough.

9. Divide the dough mix into about 15 equal parts & make small round balls.

10. Flatten the tops & garnish with cashew nuts.

Poori with Aamrasa & Alugadde Eerulli palya

2009-02-10T12:25:00.012+01:00

Last weekend when we went shopping, we bought a big tin mango pulp with the intension of making Mango lassi. Then I thought of making Aamrasa which amma makes with pooris back home. As I long for eating more spicy food these days, I also made potato & onion palya. Pooris with Aamrasa is authentic Maharashtrian delicacy.

This post is heading to "Food in Colors, Orange" event hosted by Aparna of "My Diverse Kitchen" & Harini of "Tongueticklers"

Ingredients: -

For Pooris: - Click here.

For Alugadde Eerulli palya: - Click here.

For Aamrasa: -

1 tin Mango pulp or 3-4 fresh mangoes

1 cup sugar

2 cups milk

2-3 tsp cardamom powder

2-3 strands kesari

Method: -

1. In a mixer or a blender, combine mango pulp, sugar, cardamom powder & milk.

2. Make a thick puree.

3. In summer, it can be chilled & served with pooris.

Onion Pakoras

2009-02-09T16:56:00.015+01:00

Blogging after a long time. We are going to be parents soon & that is the reason for me not blogging all these days. I'd got aversion to lota food items & was hardly entering the kitchen to experiment during the first 3 months. I'm in my 5th month now & have got enough stamina to try something spicy & tangy.

It was lightly snowing today. Looks like the after effects of the snow storm that hit UK a week back. I hope it doesn't last for long here. We've had the worst winter in a few decades here already in the month of January with temperatures going below -15 Deg C. Anyway, wanted to try Onion pakoras which I was longing to eat after seeing it on a cookery show. I followed the recipe from Mane Adige. Some day when I've enough sour curds at home will try the Mangalooru bajji also.

Another entry for Pallavi's Sunday Snacks-Chaats event.

Ingredients: -
1 medium sized Onion (chopped lengthwise)
1 cup besan
1 tbsp rice flour (makes the pakoras crispy)
2-3 stands coriander leaves, finely chopped
2 green chilies, finely chopped
1 tsp red chili powder
1/4 tsp baking soda
few drops fresh lime juice or 1 tsp amchur
a pinch asafoetida
Salt
Oil

Method: -
1. In a bowl add chopped onions, chopped coriander leaves, chopped green chilies & salt.

2. Mix well & let the onion salt mixture stand for about 30 minutes. Onions will leave water.
3. Add red chili powder, baking soda, lime juice, besan, asafoetida & salt (if required) to mixing bowl with onions & mix well. Batter will instantly stick to the onion pieces because of the moisture.
4. Add very little water to prepare the final batter.
5. Heat oil in a kadai & drop small amounts of batter into it.
6. Deep fry the pakoras on both sides on medium flame. Pakoras are done when they turn golden brown in color.
7. Remove from oil onto a paper towel.

8. Serve hot with tomato sauce or green chutney.

Happy Holidays

2008-12-08T16:22:00.003+01:00

As we are moving to a new place with lota new things happening after we came back from our holiday, I've no time to blog. May be I'll get some time beginning March. Until then happy blogging, Merry Christmas & Happy New Year to all my blogger friends.

Capsicum (Bell Pepper) soup

2008-11-21T14:07:00.002+01:00

We are off on a well deserved holiday from tomorrow! We'll be seeing the longest river in the World!! Having seen the World's largest river by Volume during the Christmas 2005, this was a dream come true for us. One more continent & country to my list. Due to this holiday, had to empty the refrigerator. Been hunting for recipes to make something new. Got hold of one to make a soup again. It's snowing here. Heard it's gonna snow crazy the next few days. We'll be in a warmer though :)

Ingredients: -

1 red capsicum, coarsely chopped

1 medium sized onion, coarsely chopped

1 medium sized tomato, coarsely chopped

1 green chili, finely chopped

1 tsp cumin seeds

2 pepper corns

1 clove

Salt

Olive oil

Method: -

1. In a pan, add Olive oil & heat.

2. Add cumin seeds, green chili & Onion pieces.

3. Saute for few minutes & then add the capsicum pieces. (I would rather prefer to saute the Capsicum separately & then add it to the pan. I had no time :( ).

4. When the capsicum pieces get nicely roasted, add the tomato pieces & cook over medium flame. Cover the pan with a lid.

5. After 4-5 minutes add salt & continue to cook.

6. Capsicum pieces need more time to become tender. Add water if necessary.

7. It should take around 15 minutes for the capsicum pieces to become tender.

8. Remove from fire & let it cool.

9. In a blender, grind the mixture. Add water to dilute.

10. Reheat the soup & serve hot with Basil or Thymine leaves.

Seme badhanekayee (Coyote Squash) palya

2008-11-20T20:55:00.005+01:00

Whenever I'm at the Indian store at Frankfurt, I make it a point to pick up Seme badhanekayee without fail. We love this vegetable & used to almost make it every other day in the US.

Ingredients: -
1 cup Seme badhanekayee, chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tsp Bengal gram dal

1 tsp black gram dal

pinch of hing/asafoetida

2 tbsp coconut gratings (fresh or frozen)

Curry leaves

Coriander for garnishing

Salt

Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

How to clean & use the vegetable: -

1. Wash the squash & cut the smaller end of the squash along the circumference of the vegetable.

2. Take the cut piece & rub the open end of the vegetable repeatedly. White substance oozes out of the vegetable.

3. Wash the vegetable & remove the white substance.

4. Then peel the skin & remove the seed inside.

5. Chop the vegetable into the require shape.

Method: -

1. In a kadai, add few tsps of oil & heat.

2. Add a pinch of hing, mustard seeds & both the dals.

3. When the dals turn a little brown, add the curry leaves & green chilies.

4. Add beans & fry a little.

5. Add turmeric & salt. Mix well.

6. Cover the kadai & let the squash cook for a minute of two.

7. Add enough water & cover the kadai.

8. Once the vegetable pieces are a little soft, add palyada pudi & coconut gratings.

9. Garnish with coriander leaves & serve hot.

Blaukraut Palya

2008-11-16T17:48:00.011+01:00

The Red Cabbage is a sort of cabbage, also known as Rotkraut or Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin.

Red cabbage is often used for salads and cole slaw. This vegetable can be eaten raw or cooked. It is also used to determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator.

Ingredients: -

2 cups Blaukraut, finely chopped
2-3 green chilies, finely chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp Bengal gram dal
1 tsp black gram dal
pinch of hing/asafoetida
2 tbsp coconut gratings (fresh or frozen)
Curry leaves
Coriander for garnishing
Salt
Oil

Method: -
1. In a kadai, add few tsps of oil & heat.
2. Add a pinch of hing, mustard seeds & both the dals.
3. When the dals turn a little brown, add the curry leaves & green chilies.
4. Add Blaukraut & fry a little.
5. Add turmeric & salt. Mix well.
6. Cover the kadai & let the vegetable cook for a minute of two.
7. Add enough water & cover the kadai.
8. Once the Blaukraut pieces are little soft, add palyada pudi & coconut gratings.
9. Garnish with coriander leaves & serve hot.

I'm sending this post to Sunshinemom's blog event.

Lakshmi of Taste of Mysore has showered 7 awards on me. I award her with my creation. I hope she likes it. Thanks for all the encouraging & inspiring awards.

Hurlikayee Palya

2008-11-16T17:16:00.003+01:00

Yet another palya during the week. This time it is go green with beans.

Our sunday's lunch included the following: -

Ingredients: -

2 cups beans, chopped
2-3 green chilies, finely chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp bengal gram dal
1 tsp black gram dal
pinch of hing/asafoetida
2 tbsp coconut gratings (fresh or frozen)
Curry leaves
Coriander for garnishing
Salt
Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

Peas, potato (cubes) & carrot (cubes) can also be added to this palya.

Method: -
1. In a kadai, add few tsps of oil & heat.
2. Add a pinch of hing, mustard seeds & both the dals.
3. When the dals turn a little brown, add the curry leaves & green chilies.
4. Add beans & fry a little.
5. Add turmeric & salt. Mix well.
6. Cover the kadai & let the cabbage cook for a minute of two.
7. Add enough water & cover the kadai.
8. Once the beans pieces are little soft, add palyada pudi & coconut gratings.
9. Garnish with coriander leaves & serve hot.

Orange Rasam

2008-11-16T15:43:00.004+01:00

I'd bought a small bag of Clementines during week to make Orange Rasam. I was actually looking for Blutorangen (Blood Oranges), which I was not able to find. Looks like they are sold only during Summer. They are bascially used for juice extraction & color.

Ingredients: -

1 cup toor dal

4 medium sized Oranges (You can zest the orange before extracting the juice & store the zest)

1 medium sized tomato, chopped

1 tsp jeera

1 tsp turmeric

a pinch of asafoetida

1 tsp mustard seeds

1 tsp red chili powder

2 tsp Rasam powder

1 tsp tamarind paste

Curry leaves for seasoning

Coriander leaves for garnishing

Salt

Oil

Water

Method: -

1. Pressure cook toor dal with tomato pieces & little salt.

2. Extract the juice from the Oranges.

3. In a big heavy bottomed vessel, prepare the seasoning by adding 1-2 tsps of oil. Flame was on medium high.

4. Add asafoetida, jeera & mustard seeds.

5. When the mustard seeds splatter, add curry leaves.

6. Mash the cooked dal & tomato & transfer it to the vessel where the seasoning was prepared.

7. Mix well & add enough water to make the consistency of the Rasam little watery.

8. Allow it to boil.

9. Add tamarind paste, tumeric, orange juice & salt.

10. Stir well, add coriander leaves & remove from flame after you get the aroma of the Rasam. This should take around 5-10 minutes.

11. You can consume the Rasam directly or eat it with rice.

Koos Palya / Cabbage Sabji

2008-11-14T17:58:00.003+01:00

Palya (Kannada) or Koora (Telugu) or Sabji (Hindi) is a side dish usually made with different or one type of vegetable. As I'd made Onion chapatis decided to make this palya. Usually most of our palyas are dry & have the same seasoning.

Ingredients: -

2 cups cabbage, finely chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tsp bengal gram dal

1 tsp black gram dal

pinch of hing/asafoetida

2 tbsp coconut gratings (fresh or frozen)

Curry leaves

Coriander for garnishing

Salt

Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

Peas, potato (cubes) & carrot (cubes) can also be added to this palya.

Method: -

1. In a kadai, add few tsps of oil & heat.

2. Add a pinch of hing, mustard seeds & both the dals.

3. When the dals turn a little brown, add the curry leaves & green chilies.

4. Add cabbage & fry a little.

5. Add turmeric & salt. Mix well.

6. Cover the kadai & let the cabbage cook for a minute of two.

7. Add enough water & cover the kadai.

8. Once the cabbage pieces are little soft, add palyada pudi & coconut gratings.

9. Garnish with coriander leaves & serve hot.

ಈರುಳ್ಳಿ ಚಪಾತಿ / Onion Chapati

2008-11-14T14:31:00.003+01:00

I got the recipe from LG's blog, Taste of Mysore. Crunchy munchy onions in the Chapati. What a recipe LG! Kudos to you.

Ingredients: -
2 cups chapati flour
1 big Onion, chopped
few strands of coriander leaves
few strands of curry leaves
2-3 green chilies (LG has used green chili paste)
1 tsp cumin
1 tsp ajwain
Oil
Salt
Water

Method: -
1. Dry roast Ajwain & jeera.
2. In a mixing bowl combine all the ingredients with little oil to make a stiff dough by adding enough water.
3. Make chapatis by rolling out the dough on a hot tava.

Apple Dal

2008-11-14T12:00:00.005+01:00

Huh, sorry what was that again? Yes that was my reaction when I first read this recipe on Deesha & Sujatha's blog. Thank you girls for sharing this innovative recipe. It was AmAr's home coming today so wanted to surprise him.

This is the surprise he got!

Ingredients: -

1 big apple, cut into cubes (Deesha & Sujatha have used a green apple. I was lazy enough not to go to the market. I picked a few apples from the tree in our garden.)
1.5 Cups Dal (I used 1 cup Toor Dal & 1/2 a cup red slipt dal)
1 medium Onion, finely chopped
2-3 green chillies
1 medium tomato, finely chopped

1 tsp Ginger-Garlic paste
1 tbsp sambar powder

1 tsp garam masala

1 tsp turmeric
1 tsp mustard seeds

1 tsp cumin seeds
2 pinches of asafoetida
1/2 tsp fresh lemon juice
1 tbsp Ghee
Salt

For Garnishing corriander & curry leaves.

Method: -

1. Pressure cook the dal with turmeric & little salt.

2. Peel the apple, remove the seeds & cut into cubes.

3. Soak apple cubes in lemon juice for about 15 minutes.

4. In a kadai, prepare the seasoning by adding asafoetida, mustard seeds, cumin seeds & curry leaves to hot ghee.

5. Add green chilies & onion pieces. Saute for few minutes till the onion begins to sweat.

6. Add ginger garlic paste, tomato pieces, all the masala ingredients & cover the kadai.

7. After the tomato pieces become tender, remove from flame & cool.

8. In a blender, grind the gravy to a smooth paste.

9. I roasted the apple pieces slightly before cooking them in the dal.

10. Heat the kadai with little ghee & pour the gravy into it.

11. Add the cooked dal along with the roasted apple pieces. Add water if required.

12. Cook till the apple becomes tender.

13. Garnish with coriander leaves & serve hot with rice or roti.

Awards

2008-11-14T11:24:00.009+01:00

I would like to share my happy moments & thoughts with all of my dear friends. Thank you for considering me for these awards. I've honored my dear blogger friends.

Certificates of appreciation presented by MSI Community on Orkut.

First Blog Award: - Presented to me by Vidya.

I passed it on to Sagari, Spandana, Divya, Amy, Ramya, Saraswathy, & Lakshmi.

Second Blog Award: - Presented to me by Ramya.

Third Blog Award: - Presented to me by Lakshmi (LG) & Smitha. Finding it difficult to pass on these awards & these two generous bloggers have awarded so many of them together. Guess will have to wait for a while & make new friends in the blogging world.

Fourth Award: - Presented to me by Lakshmi (LG).

Fifth Award: - Presented to me by Lakshmi (LG) & Smitha.

Sixth Award: - Presented to me by Lakshmi (LG).

Seventh Award: - Presented to me by Lakshmi (LG) & Smitha.

Eight Award: - Presented to me by Lakshmi (LG).

Ninth Award: - Presented to me by Lakshmi (LG) & Smitha.

Tenth Award: - Presented to me by Lakshmi (LG). Passed it to Asha & Deesha.

Pumpkin soup

2008-11-08T18:26:00.009+01:00

I ate Pumpkin soup for the first time in Germany at a friend's place. It tasted awesome. Since then I wanted to try it at home. During the months of September, October & November Pumpkin is a common vegetable in the Markts around Germany in every city. I pick up one small one to give it a try.

Ingredients: -

1 small pumpkin (around 2 cups), skin removed & chopped into pieces

1 tsp ginger garlic paste

1 big onion, finely chopped

1 small tomato, finely chopped

1 big green chili

1 tsp jeera

1 tsp pepper powder

1 tsp cumin powder

1 tsp red chili powder

Salt

Few Rosemary, Thyme & Basil leaves

Bread croutons

Method: -

1. Heat butter in a pressure pan & add jeera, chopped chilies & onion.
2. Saute onion pieces for a minute or so & then add the ginger garlic paste & mix well.
3. After the onion pieces begin to sweat, add garam masala, chili powder & cumin powder. Mix well.
4. Add the pumpkin & tomato pieces along with enough salt.
5. Pressure cook with enough water till one whistle.
6. Mash the pieces or use a blender.
7. Reheat & add pepper powder, herbal leaves & bread croutons. Serve hot.
Garlic bread & pumpkin soup is my choice.

I logged on to blogger today morning to post a new recipe & Ramya made my day. She has awarded me the "Good Job" award. Thanks Ramya.

Kohlrabi Soup

2008-11-07T16:01:00.009+01:00

Kohlrabi (Navil Koos in Kannada & Nool Kol in Tamil) is a low, stout cultivar of the cabbage. It has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German Kohl (cabbage) plus Rübe (turnip), because the swollen stem resembles the latter.

I'd had Kohlrabi soup in one of our friend's place when we were there for dinner. The soup had cream & milk in it. I din't know how my friend had prepared it. Never got to ask her. I was searching for the recipe online. But unfortunately most of them I found, had some kind of meat in the recipe. So after reading many recipes, I came up with my own method with some Indian masala :) to spice it up a bit.

I'm sending this post to WYF:Kitchen Gadget event hosted by Easycrafts.

Ingredients: -
1 big Kohlrabi with the leaves (if possible. Leaves taste yum)
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
1 tsp jeera
1 tsp garam masala
1 tsp cumin powder
1/2 tsp ginger-garlic paste
1 tsp black pepper powder
1 tsp chili powder
2 tsps Olive oil
Salt
Thymin or Rosemary leaves

Method: -
1. Pressure cook the Kohlrabi pieces with the leaves along with little salt.
2. Saute the onion pieces in Olive oil along with jeera & ginger-garlic paste.
3. Add garam masala, chili powder & cumin powder. Mix well.
4. Add the tomato pieces & cook till the tomato pieces become tender.
5. Add the pressure cooked Kohlrabi pieces & mash.
6. In a blender add the mashed mixture to get a smooth paste.
7. Reheat the soup & add black pepper powder along with the herbs before serving.

Green Chutney

2008-11-06T12:13:00.008+01:00

Green Chutney tastes yum with any kind of Chaat, Dhoklas or Pakoras. It can me used as a dip for most of the dry Indian snacks. I got the recipe from Manjula aunty's kitchen. She gives lot of tips at the end of the recipe. A must have in the kitchen as she says. Thanks aunty for this recipe.

Ingredients: -

2 cups fresh coriander leaves

3 green chilies, finely chopped
3 tbsp fresh lemon juice
1/2" ginger
1.5 tsp salt
1 tsp jeera
1 tsp oil
1 tsp sugar
pinch of asafoetida

2-3 strands of dry or fresh Pudina leaves

Method: -

1. Combine all the ingredients except coriander leaves in a grinder & blend it into a smooth paste.

2. Add coriander leaves in batches of 1/4 cup at a time & blend. Add very little water if required.
3. Store in air tight container or jam bottles.

Manjula aunty's tips, serving suggestions & variations: -

Tips: -
1. Using little oil & sugar helps retaining the natural color.
2. Green chutney can be made in large quantities & can be kept frozen in ice cube trays. When required to serve, defrost as many cubes of the chutney. If the chutney is frozen immediately after preparation, it'll not lose its bright green color & freshness.

Variations: -
Mix mint leaves with coriander (1 cup of Greens = 1/2 cup Pudina + 1/2 cup Coriander)

Serving Suggestions: -
1. To make a delicious dip for vegetables, chips, or crackers, mix 1 part of chutney with 3 parts of yogurt.
2. To make sandwitch spread, mix 1 part of chutney with 2 parts of cream cheese.

Coconut Laddu

2008-11-05T21:51:00.007+01:00

I found the inspiration to make Coconut Laddus after seeing a picture online. It was from Kamini's blog. The view of the Laddus were so tempting I decided to make them. Thanks Kamini for sharing the recipe.

Ingredients: -
1 tbsp ghee
2 cups freshly grated coconut
1/2 cup dried powdered coconut
1/2 tsp cardamom powder
1 tin Milkmaid/condensed milk

Method: -
1. In a heavy bottomed pan, add ghee & then fresh coconut gratings. Roast for a minute.

2. Add Milk maid.

3. Cook over low flame mixing it continuously for about 4-5 minutes. The coconut cooks in the condensed milk.

4. Add cardamom powder.

5. When the mixture leaves the sides of the pan, remove from flame & let it cool down for about 5-10 minutes.

6. Apply ghee on your palm & shape the mixture into small laddus.

7. In a cup, add dried coconut & roll each laddu in it, so that the dry powder coats well onto the laddu.

One can garnish the laddus with colored coconut scrappings (as Kamini has done) or with roasted almonds or cashew nuts.

I'm sending this post to EFM Theme - Sweet.

Mosaru/Thair/Dahi vade or Dahi balle

2008-11-05T13:30:00.019+01:00

Mosaru (in Kannada) or Thair (in Tamil) or Dahi (in hindi) vade is deep fried urad dal balls soaked in curds. To make the curd sauce spicy, red chilly powder along with cumin powder is used. It's a good appetizer.

Ingredients: -

1 cup Urad dal / black lentils, de husked

fist full of moong dal

2 -3 green chilies, finely chopped

2 cups thick Yogurt (I used 3 x 150g of 3.5% Yogurt)

2 tsp red chili powder

1 tsp cumin seeds powder

1 tsp black pepper powder

1 tsp mustard seeds

1 tsp Sugar

Coriander, for garnishing

Oil for deep frying

Salt

Method: -

1. Soak the lentils over night in luke warm water with little salt.

2. Beat Yogurt by adding half a cup of water, along with little salt, black pepper powder, sugar & red chili powder.

3. In a small pan prepare the seasoning by adding mustard seeds to oil. When they splatter, pour the seasoning over the beaten Yogurt & mix well.

4. Grind the over night soaked lentils to a smooth batter by adding very little water, salt, black pepper powder & green chilies.

5. Heat oil in a frying pan.

6. Drop in teaspoons full of batter & fry till the vada turns golden brown on both the sides. Deep fry in batches.

7. Remove from oil into a colander. Then drop the vadas in a bowl of water.

8. After about 4-5 minutes, remove the vadas from water & squeeze them gently to remove excess water.

9. Place them in a big flat serving bowl.

10.Pour the Yogurt sauce so that each vada gets soaked.

11. Decorate with tamarind & green chutney.

12. Place the serving bowl in the refrigerator & chill. Let them be soaked for about 2-3 hours.

13. Before serving garnish with finely chopped coriander leaves, curry leaves, sprinkle red chili powder, chat masala, black salt, boondhi & Sev.

Potato Chakli/Murukku

2008-10-24T18:08:00.015+02:00

Today is a big day for us. 4 years of sharing, romance, companionship & friendship. I made Bisibele bath as the main dish & as we were longing to eat something crispy, I made potato chaklis. We are going to enjoy them during the festival as well. :)

I'm sending this post to the following events hosted in the blogging world.

Ingredients: -

1 1/2 cups potatoes, boiled & mashed

3 cups Maida

1/2 tsp cumin seeds

1/2 tsp sesame seeds

2 tbsp Butter

2 tsp red chili powder

Salt

Oil for deep frying

Method: -

1. Boil the potatoes & mash them without forming lumps.

2. Tie maida in a thin cheese cloth like a bundle.

3. Steam the maida bundle for half an hour. I used a steamer. If steaming in a pressure cooker, keep the bundle in the cooker container & steam without putting the weight.

4. After steaming, when it is still warm, crush the maida in the muslin cloth itself & then sieve the flour.

5. Mix the flour with mashed potatoes along with red chili powder, salt, butter, roasted cumin & sesame seeds.

6. Add very little water & make a smooth thick dough.

7. Put the two stared dick in the chakli maker. I applied butter inside the outer press & outside the inside press.

8. Take hand full at a time & put it in chakli press. Keep the rest of the dough covered in a damp cloth.

9. Squeeze out & prepare small spirals on a butter paper.

10. Drop one after another in hot oil. Deep fry on both sides till they turn slightly light brown.

11. Remove from oil & drain out excess oil on a colander.

Baby corn & capsicum stir fry

2008-10-22T16:17:00.005+02:00

I'd bought a small packet of baby corn over the last weekend. The only dish that came to my mind was Baby corn Manchurian. I dint want to add to our increasing waist line by frying something again this week. So thought of either making a soup or some stir fry. After spending some time on the Internet, was loosing hope of finding what I was looking for as most of the recipes indicated deep frying. I found this recipe of a stir fry here. I was impressed & was happy to find something that suited my need.

Ingredients: -

15-20 baby corn pieces, cut lengthwise

1 large green chili, finely chopped

1 tsp ginger-garlic paste

1 tsp corn flour

1 tsp soya sauce

2 tsps tomato-chili sauce

few slices of capsicum

few slices of onions (optional)

Oil

Salt

Method: -

1. In a pan add a tsp of oil & heat on medium high flame.

2. Add the capsicum slices & saute for a minute or two. The pieces become brown instantly because of high heat. Remove & keep aside.

3. In a cup, combine corn flour, soya & tomato-chili sauce.

4. Add two tablespoons of water & mix well.

5. In the pan add another tsp of oil & saute the baby corn pieces on high flame.

6. After about 5 minutes or when the baby corn pieces are brown, add green chilies & ginger-garlic paste.

7. Mix well.

8. Pour the sauce mixture & stir well so that all the pieces of baby corn are coated with the sauce.

9. Add the roasted capsicum pieces, salt & pepper.

10. Serve it hot as a starter.

Nu-tchina unde

2008-10-21T13:49:00.003+02:00

Nu-tchina unde made with sabsige soppu is one of my favorite items to be dipped into the Majjige huli apart from Ambade. Though I don't like any other dish with Dill, this has been my all time favorite. AmAr likes Dill a lot. As he was returning back from his trip today, I thought I would surprise him with this dish.

I'm also sending this post to the Herb Mania. More details about the event at Yum Blog & Ammalu's Kitchen.

Ingredients: -

2 cups togari bele (Toor dal)

fist full kadalebele (Chana dal)

1/2 cup coconut gratings

4-5 green chilies, finely chopped

½ cup sabsige soppu (Dill leaves)

1/2 cup menthe soppu (Methi leaves, optional)

few coriander leaves, finely chopped

a strand curry leaves

a pinch asafoetida

Salt

Method:-

1. Soak toor dal & channa dal for 2-4 hours or till the channa dal can be easily broken.

2. Grind the dal along with all the other ingredients. I din't add water. If it's difficult to grind, little water can be added. The mixture obtained should be coarse.

3. Make oval shaped (unde) balls from the coarsely ground mixture.

4. Steam the balls in an idli stand for 15-20 minutes.

I love to soak it in Majjige huli & eat it. You can also consume it as it is or with any chutney with little ghee.

Mysore Pak

2008-10-20T18:03:00.008+02:00

Mysore pak is a sweet dish of Karnataka. It is made of generous amounts of ghee, sugar & besan flour. It was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa.

This sweet, when made with right quantity of ingredients & with the appropriate method, would instantly melt in the mouth. I always enjoyed eating it fresh when it was still little warm. Ajji & amma used to make it & pack it for us when we were to return back home from India. Even in my childhood ajji made & sent them for almost all festivals. I'd seen them spend hours together in the kitchen stirring the besan & ajji screaming at my mum or my athe to hold the greased plate ready to pour the pak mixture for cooling. Never wondered what all the screaming was for & never ever bothered to even once ask them for the recipe. Huh! Now I know how hard it is to prepare this sweet, which is famous for it's "difficulty" & "apt timing". I read a few blogs & watched few videos as well before trying it. I don't expect it to turn out excellent with my first trail. Nevertheless will give it a try with full concentration & determination.

I will be sending it for few events that are going on in the blogging world for Deepavali.

Ingredients:-

1 cup oil + ghee (1/2 cup oil + 1/2 cup ghee)

3/4th cup besan

1 cup sugar

1/2 cup water

Method: -

1. Heat the ghee & oil mixture on low flame in a heavy bottomed pan.

2. Combine 2-3 tbsp of hot oil/ghee & besan. Mix well.

3. Sieve to remove lumps.

4. Grease a tray or a plate with ghee before starting the process.

5. In another heavy bottomed pan add sugar.

6. Add little water (Water to be added is approximately 1/4th the sugar quantity) & bring it to boil.

7. Let the sugar dissolve. Keep stirring continuously. Bubbles will be formed.

8. Allow the sugar syrup get the soft ball or one string consistency.

9. Now add the sieved flour slowly to the sugar syrup & stir continuously so that no lumps are formed.

10. Keep stirring after the besan addition in order to prevent it from getting burnt.

11. After a few minutes bubbles will form on the surface of the mixture. At this moment, add the hot oil/ghee with intervals of few minutes to the flour by stirring continuously after each addition. The oil/ghee has to be completely used.

12. Cook till the mixture becomes frothy, changes color & ghee separates.

13. Pour the frothy mixture on the greased tray/plate. Tap the tray/plate so that the paste spreads evenly.

14. Cut into desired shape after 10 minutes or so when it's still warm.

Points I noted while preparing: -

1. Hot oil is poured initially over the besan in order to prevent lumps formation & also to ensure that it cooks well later in the sugar syrup & oil/ghee.

2. Keep a cup of water ready while preparing the sugar syrup to check it's consistency.

3. When the sugar syrup starts to boil lot of bubbles are formed. These bubbles increase in number as the heating is prolonged. I was cooking on low flame.

4. These bubbles give the sweet the sponge like structure when done.

5. Add besan in batches. After each addition the froth increases. It's difficult to handle if besan is add all at once.

6. After adding the besan & when the mixture is still in the paste form with lota bubbles, transfer it to the cooling plate or tray. Else the mixture would become granular & the end product would not have fine layering inside.

I'm also sending this post to EFM Theme - Sweet.

Panipuri

2008-10-19T21:28:00.012+02:00

One of the famous street snacks which we were often denied from eating as kids. Amma made them at home so that we don't eat it out & fall sick. Each of us at home would gulp as much as our tummies could take in. It was fun making & also relishing it.

Panipuri differs from region to region. Irrespective of the way it's addressed in different parts of India, taste also changes from place to place. Everything depends on the local culture & flavor used in the day to day cooking.In general, any form of Golgappa or panipuri is a hollow, puffed, round dough which tastes like a crunchy shell. The shell by itself is not tasty, unless it is stuffed with special spicy potato-based stuffing & dipped in a masala water to fill up the hollow inside the dough. Usually the stuffing needs to be prepared separately & a small hole is made in the top centre of the dough with a finger to allow filling the hollow with the potato filling. It is then dipped in the masala water & served.

I'm sending this post to the Pallavi's Sunday Snacks-Chaats event.

Ingredients: -

For the puris: -
1 cup rava
1-2 tsp maida
Salt, very little
Warm water
Oil

For the filling: -
2 medium sized potatoes boiled & mashed
1 medium sized onion, finely chopped
1 cup chick peas, soaked in water over night in Luke warm salt water
1 tsp red chili powder
1 tsp chat masala
coriander leaves
Salt

For the pani: -
2 tbsp tamarind juice or 1 tsp concentrated tamarind paste diluted in water.
2 tbsp jaggery
1 tsp black salt
1 tsp red chili powder
1 tsp dhania powder
1 cumin powder
2-3 green chili
a small bunch of mint leaves
1 strand coriander leaves
1 tsp pepper powder
Salt

3-4 tsp of Tamarind chutney diluted or Pani Puri masala can be used instead

Method: -
Puris: -
1. In a mixing bowl, combine to form a coarse mixture with rava, salt & little warm water.
2. Little moisture has to be left. Now add maida. Maida does the job of a binding material.
3. Knead the dough well.
4. Add few drops of oil & again knead.
5. Cover it in a damp cloth & let it sit for 15-20 minutes.
6. Keep oil in a kadai & heat on medium flame.
7. Divide the dough into two halves.
8. Roll out each half one at a time into a big thin chapati.
9. Either using a small cup or a bottle cap, cut out puris from the chapati.
10. Fry the puris in batches.
11. Cover the extra puris in the damp cloth.
12. Repeat the same with the other half of the dough.

Filling: -
1. Pressure cook the soaked chick peas & potatoes.
2. Mash the potatoes & add red chili powder, chat masala & coriander leaves & mix well.
3. Add salt to the chick peas.

Thick curds combined with red chili powder & black salt or Soaked boondi can be also used.

Pani: -
1. Combine all the ingredients & grind to a fine paste.
2. In a mixing bowl containing required water, add the paste & mix well.
3. Keep it in the fridge & serve chilled with the puris.

Serving the Panipuri: -
1. Puncture & make a hole in each puri.
2. Fill it with a small quantity of mashed potato, chick peas, onions, boondi & curds.
3. Dip it in mint or tamarind water / pani & relish it.

Award time! This is my first award in the blogger world. Thanks Vidya for giving me this award. I forward it to the following blogger friends of mine.

Sagari, Spandana, Divya, Amy, Ramya, Saraswathy, & Lakshmi. Congrats girls :)

Vanilla Muffins

2008-10-18T15:23:00.005+02:00

The word "muffin" was first registered in English in 1703 as "moofin", possibly derived from the Old French moufflet, which meant "soft" in reference to bread, or from the Low German muffen, meaning "small cakes".

A muffin is somewhat like a small cake & though it does resemble a cupcake in that they both have cylindrical bases and rounded conical tops, they usually are not as sweet as cupcakes & generally lack frosting; savory varieties (such as cornbread muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

To start with I tried baking the simple vanilla muffins with tutti frutti in edible muffin cups.

Ingredients: -

2 cups Maida

2 tsp baking powder

½ tsp baking soda

½ cup butter

1 ½ cup sugar

1 cup milk

Vanilla Essence 1 tsp

2 eggs

½ tsp salt

Method: -

1. Preheat the oven to 180 Deg C. Place the baking tray in the middle of the oven.

2. In a beating dish, combine flour, baking powder, butter, sugar, milk, vanilla essence, eggs, salt & beat well on low speed for a minute or two.

3. Fill each muffin cup to ¾th depth & bake for 20-25 minutes till done or until very lightly browned & a cake tester is inserted in the center comes out clean.

4. After baking for 4-5 minutes, sprinkle the tutti-frutti or dark/white chocolate chips

5. Remove from the oven immediately & place on a wire rack to cool.

Variation: - There are many varieties & flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin. Muffins are generally considered to be a breakfast food, but in Europe where they have tea (the meal) they are eaten then.

Tadka Dal

2008-10-10T20:16:00.008+02:00

Tadka Dal is my husband's favorite. Tadka Dal can be made by using 4 or more types of lentils; toor dal, moong dal, masoor dal, chana dal, horse gram dal, etc., This dal can be served with rice or chapatis. This was the first time ever I was making dal using Garlic & onions.

Ingredients:-
1/2 Cup Toor Dal
1/2 Cup Moong Dal
1 big onion, chopped
1 big tomato, chopped
1 tsp ginger-garlic paste
1 tsp red chili powder
1 tsp methi-mustard powder
1 tsp haldi
1 tsp jeera
a few curry leaves
2-3 red chilies
2 tbsp ghee
Coriander, finely chopped for garnishing
Salt

Method:-
1. Soak all dals for an hour in Luke warm water.
2. After an hour if the dal has become a little soft, then pressure cook the same with the same water with little salt & haldi.
3. In a heavy bottomed deep pan, melt a tablespoon of ghee & add curry leaves, onions & ginger-garlic paste.
4. Saute the onions till they start to sweat.
5. Add tomato pieces, red chili powder, haldi & methi-mustard powder.
6. Cook till the ghee leaves the vessel.
7. Now add the cooked dal & mix well.
8. Cook on medium flame.
9. Add salt as per taste.
10. Prepare the tempering by melting a tablespoon of ghee in a pan.
11. Add mustard seeds, cumin seeds & red chilies into the melted ghee.
12. Once the seeds splutter, pour this tempering over the dal.
13. Garnish the dal with chopped coriander leaves and serve it hot with rice or chapatis.

Cabbage Halwa

2008-10-06T12:04:00.014+02:00

Another offering to God today on Saraswathi habba. Also, I'm sending this post as an entry to various Dasara festival competitions hosted by the following blog & orkut community.

Ingredients: -

2 cups cabbage, finely chopped

1 cup sugar

1/4 cup grated coconut

2 tbsp cashew nuts, roasted

1/4 tsp cardamom powder

1 tbsp ghee

little milk, required during grinding

few drops Vanilla essence

1 tbsp dry grapes, for garnishing

Method: -

1. In a heavy bottomed pan, add little ghee & fry the cabbage for a minute or two.

2. Then pour water over it & cook till it becomes tender. This should take around 10-15 minutes.

3. When no water is left, remove from fire & let the cooked cabbage cool down completely.

4. Grind this along with cashew nuts & coconut along with little milk.

5. In the pan add sugar & sprinkle water on it. Prepare the sugar syrup.

6. When the sugar dissolves completely, add the ground paste & keep stirring till halwa consistency is reached.

7. Add the remaining ghee & remove from fire. Let it cool.

8. Add cardamom powder & vanilla essence. Mix well.

9. Garnish with dry grapes.

I'm also sending this post to EFM Theme - Sweet.

Certificates from MSI Community on orkut: -

Bombe arrangement at home: -

Sabakki payasa - I

2008-10-05T09:40:00.006+02:00

ಗುಳ್ಳೆ (Gulle/boil)payasa, that's what we call it in kannada. I love this payasa. This was my 2nd try to make Sabakki payasa. Earlier when I'd tried to make it the payasa had not turned out that well. My mother-in-law told me that sugar should never be added directly to Sabakki when it is hot. This will spoil the milk. That was the mistake I'd made the first time.

Ingredients:-

1 cup sabakki

1/2 cupSugar

1 cupMilk

1/2 tbsp cardamom powder

4-5 strands of Saffron

roasted cashew nuts & dry grapes, for garnishing

Method: -
1. Soak sabakki in water for about half an hour.

2. Then add the sabakki to a heavy bottomed pan & cook it in 2 cups of water until it becomes transparent.

3. Add milk & cardamom powder. Sabakki absorbs milk & the entire mixture will reduce in quantity.

4. After it thickens a little, remove from fire & let it cool down completely.

5. In a cup, add crush little sugar along with saffron stands. Add warm water & leave it for 2-3 minutes.

6. Add the remaining sugar along with the saffron solution to the payasa.

7. Garnish with roasted cashew nuts & dry grapes.

Tapioca or Sabakki vade / Sabudana vada

2008-09-19T09:56:00.019+02:00

We love Sabudana. I was fanatically searching for a good tea time snack recipe to go with Jalebi. First thought of making Thair vade, then decided against it as there was not so much Yogurt at home. Sabudana vada is a speciality from Maharashtra. It's usually consumed as a fasting snack.

Ingredients: -

1 cup Sago / Sabudana

1 big potato, boiled & mashed

1/4 cup peanuts roasted & crushed coarsely
1 tsp amchur

1" ginger piece grated

2-3 green chillies, finely chopped

coriander leaves, finely chopped

1 tsp fresh lemon juice

Cumin Seeds - 1/2 tsp
Salt

Oil

Method: -

1. Soak the sabudana in warm water overnight or at least for 5 hours. It will puff up & become translucent.

2. Mix the sabudana with all the other ingredients. If necessary mix 2 tsp of rice flour to get the right consistency.

3. Make equal-sized balls & flatten slightly on top. The Vadas have to be a little thick not flat.

4. Heat oil in a kadai & deep fry both the sides of the vadas till golden.

5. Serve with any chutney or sauce or can be consumed as it is.

I avoided adding water while making the vadas.

Methi chapathi

2008-09-11T21:54:00.004+02:00

I was bored making chapatis the usual way. So experimented by using ajwain & kasuri methi leaves. I love the strong characteristic smell of kasuri methi. The leaves help in digestion. Ajwain is almost never used raw. I dry roasted it before mixing to the dough.

I prepared the chapati dough by adding kasuri methi leaves, dry roasted ajwain, little oil, salt & water. I let the dough sit for around 10 minutes & later rolled out chapatis.

I couldn't wait to taste them.

Baingun Bhaja

2008-09-10T20:12:00.013+02:00

Baingun (Brinjal / Eggplant) Bhaja is a bengali dry curry, served as part of a traditional wedding feast along with rice creations. It also makes a good appetizer.

This is my entry to Harini's 'Recipes for rest of us-Starters' event hosted by Ramki.

Ingredients: -
1 Big Purple Brinjal
1 tsp turmeric Powder
1 tsp chili powder
2 tsp rava
1 tsp rice flour
1 tsp jeera powder
1 tsp dhania powder
Salt
Oil

Method: -

1. Cut the brinjal into around 1/2" slices & drop it in a bowl of water for around 15 minutes. Drain the water & wipe all the slices dry.

2. Mix all masala ingredients along with rava in a mixing bowl.

3. Apply this mixture on the both sides of all the brinjal slices.

4. Heat little oil in frying pan & place the brinjal slices in the pan. Shallow fry the slices. Brinjal absorbs oil so care should be taken not to use lota oil while frying.

5. Turn the slices around & fry till they turn brown on both sides.

6. Garnish with coriander leaves on cooked slices & relish as an appetizer.

Dumroot / Kashi / winter melon halwa

2008-09-10T19:54:00.017+02:00

Dumroot is a delicacy from Karnataka. It's usually prepared during festivals & marriages.

Ingredients: -
2 cups shredded white pumpkin / Ash gourd

1 1/2 cups sugar

2 tbsp ghee or butter

1/4 tsp cardamom powder

1/4 tsp nutmeg powder

1/4 cup heavy cream

1/4 tsp ginger powder

a pinch of saffron (drop the saffron in little warm water)

Method:-
1. Press & remove excess water from the shredded pumpkin. Collect the water to prepare sugar syrup.

2. Heat ghee in a heavy bottomed pan & add the shredded pumpkin.

3. Cook till little moisture is left. Remove & keep aside.

4. Pour the water collected by pressing the pumpkin into the pan & add sugar.

5. Stir till the sugar dissolves.

6. Add pumpkin, ginger powder, nut mug powder & saffron to the sugar syrup & fry till moisture is fully absorbed.

7. Add cream & cook for few minutes. Add little ghee when halwa consistency/ single string consistency is reached.

8. Remove from fire & add cardamom powder.

9. Garnish with roasted cashew nuts & almonds.

Single string consistency: - A thin long string is formed upto 2 to 3 inches when tested between thumb & fore finger.

I'm sending this post to EFM Theme - Sweet.

Kayee / coconut Chutney

2008-09-09T21:47:00.009+02:00

Be it dosa, idly, upma or rice, coconut chutney goes with everything. Easy to make & a common side dish in most of the south Indian meals. It's surprising to find good taste in raw food as well.

Ingredients: -

2 tsp urad dal
1 cup coconut gratings

fist full roasted bengal gram (kadle pappu)

fist full roasted cashew nuts

2 tsp jeera

1" finely chopped ginger

1/4 cup finely chopped coriander leaves

3-4 green chilies, finely chopped
2 dry red chilies
1 tsp mustard seeds
1 tsp tamarind paste
1 tsp asafoetida
2 tbsp Oil
Salt

Method: -
1. In a grinder add cashew nuts, roasted bengal gram, green chilies, coriander leaves, tamarind paste, jeera, chopped ginger, coconut gratings, little water & in the end salt.

2. Grind the ingredients to a smooth paste by adding water if required.

3. For seasoning, in a pan heat oil & add mustard seeds, jeera, red chilies, urad dal, curry leaves & asafoetida.

4. Fry for a minute. The urad dal will turn brown.
5. Once the mustard seeds splutter, remove from fire & pour over the chutney.

6. Make the seasoning just before serving the chutney.

Mysore Masale Dose

2008-09-09T21:03:00.014+02:00

This year for Dasara I wanted to try something authentic, from Mysore. As we'd guests visiting us, all of them north Indians (Punjabis & Kashmiris), thought they would be excited to relish something which they miss in Germany. Masala dosas are served with a spread of red garlic chutney & onion-potato palya inside the dosa along with coconut chutney in a cup. I've never tried making the garlic chutney before. After googling on the net, found different recipes. Decided to try the usual one.

Ingredients: -

For Dosa Batter: -

2 cups Udhina bele / Urad dal
3 cups Rice
1 cup boiled rice
1/2 cup hesar bele / moong dal

1/2 cup kadle bele / channa dal

1 fist full paper avalakki (thin poha)
1 tsp methi seeds

For Red Garlic chutney: -

3-4 cloves Garlic
1 small Onion
1 tsp Red chili Powder
1/4 tsp Tamarind paste
Salt

For Masala palya: -

2 large Potatoes, boiled with little salt & mashed
1 large Onion, chopped lengthwise
3-4 Green chillies, finely chopped
pinch asafoetida
1 strand curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp kadle bele / channa dal
1 tsp udhina bele / urad dal
Finely chopped coriander & roasted cashew nuts for garnishing

Salt
Oil

Method: -

Preparation of the dosa batter: -

1. Soak rice (with poha & methi seeds), hesara bele & udhina bele separately for about 4-6 hrs, till they can be broken with fingers.

2. Grind them into smooth batter, first the dals & then the rice by adding water little by little.

3. Grind both the dals & rice batter together with cooked rice to get the dosa consistency.

4. Keep it overnight for fermentation .

5. Add salt just before making the dosas after fermentation.

As we live in Germany, while preparing the batter in Winter, I usually pre-heat the oven for 5-10 minutes (180 Deg C) & then place the batter in it.

Preparation of the red-garlic chutney: -

1. Saute the garlic cloves & onion pieces in very little oil before grinding.

2. Grind the garlic cloves, onion pieces, tamarind paste & red chili powder together.

Preparation of the masala filling: -

1. In a pan, add 2 tsp of oil & heat on medium flame.

2. Add asafoetida, curry leaves, green chili pieces & mustard seeds.

3. When the seeds splutter, add kadle bele & udhina bele along with turmeric powder.

4. When the dals turn brown, add the onion pieces. Saute till the onion pieces start to sweat.

5. Add the mashed potato, salt, chili powder & cook on medium flame for 2-3 minutes.

6. Add 1 tsp of fresh lime juice & remove from flame.

7. Garnish with coriander & roasted cashew nuts.

Preparation of the dosas & presentation: -

1. Heat the dosa skillet on medium high flame. When its hot apply ghee to the skillet.
2. Take a ladle of dosa batter & spread on the skillet in circular motion. Let it cook for 2 min or till the sides turn little brown. The dosa should be easily lifted when turned with a spatula.
3. Now spread red garlic chutney on the dosa & keep a lump of Aloo palya on dose. Fold the dosa. For cone / topi dosa, cut one half of dosa in middle & turn it round

4. Serve hot with coconut chutney. Butter or ghee can be added on top.

Kumbalakayee majjigehuli

2008-09-02T10:42:00.004+02:00

Majjige in kannada means curds & kumbalakayee means pumpkin. Majjigehuli is one of the delicacies from Karnataka which is made during festivals & weddings. Its usually made with a single vegetable.

Ingredients: -
Pressure cooked white pumpkin (Ash-gourd)
500 ml sour curds, kept out of fridge for 1 day or so, with butter milk
5-6 Green chilies
1 tsp jeera
2 tsp dhania seeds
1/2 tsp mustard seeds
one fist full of Chana dal, soaked in warm water for 1/2 hour
1/2 turmeric powder
a pinch of hing
1/4 cup grated coconut
1/2" ginger finely chopped
2 seeds whole black pepper
few curry leaves

Method: -
1. Grind the ingredients in a dry grinder.
2. Add the ground ingredients to half a liter of curds & cooked pumpkin pieces & allow it to warm up.
3. Add salt to taste & water to make the mixture fairly thick but semi-liquid.
4. When it starts to boil, remove from heat.
5. For seasoning, heat a spoon of oil & add asafoetida, mustard seeds & curry leaves.
6. Once the mustard splutter, remove from flame & add a broken red chili.
7. After it cools, add it to the boiling hot Majjige Huli.

Aloo bonda

2008-09-02T10:12:00.006+02:00

There is a small tea shop in Gandhi Bazaar area in Bangalore where we used to buy the best bondas in town. Oh as kids even tough we used to gulp so many of them we would never be able to satisfy our hunger. Anybody who was in Gandhi Bazaar for shopping would never forget to buy them & get them home. Be it with tea, coffee, breakfast, lunch or dinner they were always welcome. Oh I miss them so much. I tried making them for the first time here for Gauri pooja. As it was on the festival day, din't use onions.

I'm sending this post to the Party food event.

Ingredients: -

For the stuffing: -

2 big potatoes
1/2 tsp Mustard seeds

1/2 tsp Urad Dal
1 tsp jeera powder
4 green chillies, finely chopped
1/2" ginger, finely chopped
1/2 tsp Turmeric Powder
few curry leaves

2 tsp coriander leaves

1 tsp fresh lemon juice

Salt

For the dip: -

3/4 cup Besan flour
1/4 cup Rice flour
1 tsp of red chili powder
a pinch of asafoetida
a pinch of Baking soda
Oil for deep frying

Method: -

1. Pressure cook potatoes with little salt & turmeric. Peel them & mash them evenly.

2. Heat 1 tbsp of oil & add asafoetida, mustard seeds, urad dal, curry leaves, ginger & green chillies.

3. Sauté for a minute or two.

4. Add jeera & turmeric powder. Add mashed potatoes, coriander leaves & lemon juice.

5. Remove from fire.

6. Add salt & mix well. Let the filling cool down completely.

7. Make small lemon sized balls after it cools down.

8. To make the dip, mix besan & rice flour in a mixing bowl.

9. Add chili powder, asafoetida, baking soda & salt.

10. Make the batter by adding enough water.

11. Dip the potato balls one after another in this batter & deep fry them in oil.

12. Golden brown color indicates that the bondas are done.

13. Serve with coconut or mint chutney.

Ambade

2008-09-01T15:28:00.011+02:00

Ambade & majjige huli! Yum! One of my all time favorite festive food combination. I made Ambade for Saraswathi pooja.

I'm sending this post to the Party food event & Vegan Ventures event.

Ingredients: -
1 cup Chana Dal, soaked in water over night
1 big Onion, finely chopped (I did not add onion as we would be offering Ambade to God)
3-4 Green chilies, finely chopped
1/2 tsp red chili powder
pinch of asafoetida
3-4 Curry leaves

coriander leaves

1" ginger piece, grated
1/4 cup grated Coconut, fresh/frozen (optional)
1 tbsp rice flour
Salt
Oil for deep frying

Method: -
1. Drain out the water completely from the soaked dal & grind it coarsely with coconut, ginger, green chilies, chili powder, asafoetida, rice flour & salt. The ingredients should form a coarse mixture & not a paste.
2. Add curry leaves to the coarsely ground mixture.

3. Heat oil in a heavy bottomed pan at medium flame.

4. Take small dumplings out of the dal mixture & flatten them in between your palms.
5. Drop the ambades one after another into the hot oil & deep fry till each one turns brown.
6. Once done, remove from oil & drain on paper towels.

7. Serve hot with any chutney, immerse it in majjige huli or consume as it is!

While flattening the ground mixture for deep frying, care should be taken not to flatten them too much, else they'll turn out like papads. So I left them a little bit thick.

This is my first entry to JFI-Festivals.

Pinni

2008-08-25T18:45:00.009+02:00

Pinni is a Punjabi sweet which is usually made during Baisakhi. I made it for Janmashtami.

Ingredients: -

1 cup Chapati flour

1 cup Desi Ghee

1 cup powdered / fine sugar

1/2 tsp cardamom powder

3 tbsp Milk

4 tablespoons almonds & pistachios cut into small pieces

Whole cashew nuts or dry grapes for decoration

Method: -

1. In a thick bottomed pan add all the ghee & melt it.

2. Add flour & mix continuously. Cook on low flame.

3. When flour is evenly browned & aromatic, add sugar & mix for a minute.

4. Remove from flame.

5. Add the almonds, cardamom powder & pistachios.

6. Add milk little by little & knead the mixture to a smooth dough.

7. Shape into equal ping-pong ball sized balls & flatten the balls.

8. For decoration use either cashew nuts or dry grapes.

Chakli

2008-08-22T14:22:00.012+02:00

This time for Janmashtami I wanted to make something new. I made chaklis & Pinni. I'd seen making Pinni on 9x & decided to try.

I remember ajji & amma making it & us as kids munching them first before having lunch or dinner. :)

I'm sending this post to the party food event.
Ingredients: -
1 Cup Rice flour
3 tbsp Ghee
5 tbsp Urad daal
2 tsp chili powder
1 tsp Jeera
1 tsp Sesame seeds
Oil to fry
Milk for crispiness
Salt

Method:-
1. Roast urad dal in a wok or kadai. They should turn slightly brown.
2. Grind it to a fine powder.
3. With little oil roast jeera & sesame seeds.
4. Add the powder, ghee, roasted jeera, sesame seeds, chili powder & salt to rice flour & mix well.
5. Now add milk slowly mixing it to remove any lumps. The consistency of the dough should be like the chapati dough. Knead the dough.
6. I used the single star shaped stencil for making the chaklis. Immerse the chakli press in water for few minutes before using. This helps.
7. Fill the chakli press with the dough & press the chaklis on a flat surface. A butter paper can be used to lift the chaklis easily).
8. Heat oil in a kadai & deep fry the chaklis. Take them out on a kitchen tissue to remove excess oil.
9. Enjoy with a cup of tea :)

Kashmiri Dum Aloo

2008-08-11T20:45:00.010+02:00

Its one of the popular Kashmiri dishes. Potatoes are cooked under pressure in the gravy. Hence the name. This is the first time I am trying to make Dum Aloo. Thanks for Neeru for the recipe.

Ingredients: -

5-6 small potatoes, skin peeled

2 cloves

1 tsp jeera

1" cinnamon stick

2 bay leaves

pinch hing

1 tsp Ginger powder

1 tsp Jeera powder

1 tsp Kashmiri chili powder

1 tsp Garam Masala

1 tsp Dhania powder

3-4 heaps of Fennel (saunf) powder

Salt

Oil

Method: -

1. Pressure cook potatoes with 1 tsp salt & little turmeric. Potatoes should not be cut/chopped.

2. Once pressure cooked & cooled, poke the potatoes with the help of a fork all around. This is done so that the masala Gravy gets deep into the potatoes.

3. Deep fry the potatoes on medium flame till they turn brown. This should take around 15-20 minutes.

4. Remove from oil when done & sprinkle little water on all potatoes. Let them cool down.

5. In a pan, add little oil & put hing, fry cloves, cinnamon, jeera & bay leaves.

6. In a mixing bowl, add Kashmiri chili powder, ginger powder, garam masala, dhania powder & fennel powder.

7. Mix all the masala ingredients & add water. Mix well.

8. In a pan, add 2 tbsp of oil along with potatoes & pour the masala mixture.

9. Close the pan with a lid & cook on medium flame till oil separates from the gravy.

Khichdi

2008-06-26T11:03:00.005+02:00

Khichdi is a South Asian rice dish made from rice & lentils. It's commonly considered to be India's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree. Be it stomach upset or cold or flu, it's the best diet advised as it's light & easy to digest. It's usually served with papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yogurt (Kadi).

Ingredients: -
1 cup rice
1/2 cup moong dal
3-4 cups water
1 tsp turmeric powder
2 tbsp ghee
2 tsp jeera
2 tsp pepper powder
2 big potatoes
1 cup curds
1 strand curry leaves
1 strand coriander leaves
Salt

Method: -
1. Wash & clean rice & dal.
2. Pressure cook rice together with dal, turmeric powder & salt with 3-4 cups of water.
3. Cook on medium flame.
4. The khichdi should be mushy. Water should've completely evaporated.
5. Let the cooker cool down completely.
6. In a pan, add 1 tsp ghee & melt it.
7. Add jeera & fry a little.
8. Pour the tadka over the Khichdi & mix well.
9. To make spice up the curds, add tadka of curry leaves with hing.
10. Boil potatoes with little salt or microwave them.
11. Serve Khichdi hot with pickles, curds, potatoes & papads.

Mooli Paratha

2008-06-22T19:08:00.008+02:00

Wanted to use the remaining radish & try parathas. After researching on recipes I found online, stuck to the method below.

Ingredients: -
For the filling: -
1 cup Radish, peeled & grated
1/2 cup Carrot, peeled & grated.
1 tsp Ginger, grated
1/2 tsp Ajwain
1/2 tsp pepper powder
1 tsp jeera
1/2 tsp chili powder
3 green chillies finely chopped
2 tbsp coriander leaves, finely chopped
Salt
Oil

For the dough: -

1 cup wheat flour

1 tsp oil

Salt

For the filling : -
1. Grate radish & carrot.
2. Add salt & let it sit for 15 minutes.
3. Squeeze the grated salt mixture to remove all the water. This water can be used for dough making.
4. In a pan add 1 tsp oil & heat. Add green chills, jeera & grated ginger.
5. Add the radish & carrot mixture to the tadka & roast till the color of the radish becomes light brown.
6. Remove from fire & let the filling cool.

For the dough: -
Make the chapati dough by using the squeezed water from the soaked radish & carrot.

Parathas: -
1. Divide the dough and filling mixture into 5-6 equal parts.
2. Roll out the dough into 3" diameter circles.
3. Place the filling in the center & seal by pulling the edges of the rolled dough together to make a ball.
4. Heat the skillet on medium high.
5. Flatten the filled ball on the sealed side & keep it on the top side when rolling.
6. Roll the ball into 6" diameter circle.
7. Place the paratha over the skillet. The color of the paratha changes.
8. Turn it over & spread butter/oil on it.
9. Cook both sides till golden brown.
10.Serve hot by cutting into pieces or whole with any dry sabji or curry or with yogurt.

Vegetable Pakoras

2008-06-13T14:41:00.008+02:00

Pakora is an item in Indian cuisine also found in other South Asian countries created by taking two or three ingredients, such as onion, eggplant, potato, spinach, cauliflower, tomato or chili, dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), and pyaz pakora, made from onion.

Ingredients:-

1 cup besan
3 tbsp rice flour
1 tsp garam masala

1 tsp coriander powder
1 tsp cumin seeds

1 tsp ajwan seeds
2 green chilies, finely chopped
2 tbsp coriander leaves, finely chopped

1 tsp turmeric

1 small potato, thinly sliced
1 medium sized onion, thinly sliced

Few florets of cauliflower, thinly sliced

Water

Salt
Oil to fry

Method: -

1. In a mixing bowl add besan, rice flour, garam masala, coriander powder, turmeric, cumin seeds, ajwan seeds & salt.

2. Add water little by little & mix the ingredients to get a smooth batter.

3. Add finely chopped green chilies & coriander leaves & mix well to get a thick soup or thick cream consistency.

4. Heat oil in a heavy bottomed frying pan on medium flame.

5. Dip the vegetable slices in the batter one after another making sure the slices are well covered with the batter.

6. Slowly drop them into the frying pan.

7. Pakoras can be fried in small batches. They usually take 4 to 5 minutes to fry.

8. By turning them occasionally, fry the pakoras till they are golden-brown on both the sides.

9. Serve hot with any chutney.

Orange cake

2008-05-28T10:34:00.011+02:00

I baked the orange cake with the same procedure as I'd baked the lemon cake. It was a very simple method. This time I even got the icing right. The end result was excellent.

Ingredients: -

1 cup Maida
1/2 cup soft margarine/butter
1 cup fine sugar (Caster sugar)
4 tbsp milk
1 tbsp baking powder
3 large eggs
Juice of two oranges
4 tbsp orange Zest

For Icing: -
Icing sugar
1 tbsp orange juice
1 egg white

Method: -
1. Pre-heat the oven with 180 Deg C placing the grill in the middle level.
2. Melt the margarine/butter & add it into the mixing machine.
3. Grease the baking tin with the left over melted butter.
4. Use a pastry brush to spread the melted butter evenly, making sure all inside surfaces are well covered.
5. Dust with flour, tap out excess. If shiny spots remain, touch up with more butter & flour.
6. Separate one egg white from the 3 eggs.
7. Add Maida, sugar, eggs, baking powder, few zest pieces & milk into a cooking machine.
8. Mix well to a soft dropping consistency.
9. Mix the remaining Zest pieces with little Maida. I did this so that the zest pieces stick to the batter & not drop down to the bottom of the baking tin.
10. Pour little cake batter into the baking tin.
12. Then drop half the remaining zest pieces on the batter.
13. Pour the remaining batter into the tin & then drop the remaining zest pieces on top of the batter.
14. Tap the tin so that the batter settles down evenly. This is done also to remove any air bubbles in the batter.
15. Bake for around 15 minutes.
16. With a knife cut across the cake making a cut of 1cm in depth. The cut can be done when the cake is rising.
17. Continue baking for around 25-30 minutes more.
18. After baking the cake, let it cool down completely.
19. In a beating machine, add the egg white & beat it till the froth is obtained. Then add the orange juice.
20. With beating machine running at a very low speed, add icing sugar little by little till the icing mixture thickens.
21. Then pour the icing over the cake & spread it evenly. Leave it for 20 minutes or so till the icing hardens. Then the cake can be cut & served.

Tomato rasam

2008-05-27T20:18:00.006+02:00

Rasam is a south Indian soup which is prepared mainly with the juices of tamarind or tomato with pepper & other spices. Lentils are added frequently & other vegetables optionally. It is eaten mixed with rice, or drunk by itself. In a formal meal, it follows the sambar course & is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind & it is usually much thinner. Rasam contains many spices which are considered beneficial to health.

I've made the rasam or Saaru as it's called in Karnataka using rasam powder or saarina pudi.

Ingredients: -
1 medium sized tomato
3/4th cup togari bele or toor dal
1 tsp turmeric
1 strand curry leaves
1 tbsp finely chopped coriander
1 tbsp rasam powder
1 tsp tamarind paste
Salt
Ghee for seasoning
1 tsp musturd
a pinch asafoetida

Method:-
1. Pressure cook toor dal & tomatoes by adding salt & turmeric with enough water so that the dal is completely covered.
2. In a pan add rasam powder & tamarind paste along with the pressure cooked dal. Add salt if required again.
3. Cook on medium flame. The rasam should begin to boil.
4. When the rasam is boiling prepare the seasoning.
5. In a small pan, add ghee & melt it. To this add asafoetida & mustard seeds.
6. When seeds splutter, add it to the boiling rasam.
7. Remove from fire & garnish with coriander & curry leaves.

Prepare the rasam powder fresh by dry roasting jeera, dhania & red chilies in a teaspoon of oil. Jaggery, lime juice, garlic or coconut can also be added along with rasam powder.

Pineapple drink

2008-05-27T16:28:00.008+02:00

Ingredients: -

1 small pineapple, chopped

1 orange, fragments separated

1 banana, chopped

few drops fresh lemon juice

2-3 mint leaves

1 strand coriander leaves

2 tbsp sugar

1/4 black salt

1 cup water

Method: -

1. In a blender, blend all the fruit pieces along with lemon juice, mint & coriander leaves, sugar, black salt & water.

2. I prefer to leave the pulp in the juice rather than staining it out.

3. Serve at room temperature or with ice.

Pudina Chutney

2008-05-27T10:38:00.002+02:00

I made pudina chutney to eat along with rava idlis.

Ingredients: -
1 cup pudina leaves

1 cup coriander leaves

1 small onion, finely chopped

1 small tomato

1 tsp urad dal
2-3 dry red chillies

1 tsp mustard

1/2 tsp tamarind paste

Curry leaves to season

Oil

Salt

Method:-
1. In a pan add 1 tsp oil & heat on medium flame.

2. Add 1/2 tsp of urad dal & fry till it turns little brown.

3. Now add chopped onions & red chillies.

4. Fry till the onion pieces begin to sweat.
5. Add pudina & coriander leaves & fry till the leaves shrink in size.

6. At the end add the tomato pieces & fry for around 4-5 minutes till the tomato pieces become tender.

7. Remove from fire & let the mixture in pan completely cool down.

8. Add tamarind paste & salt & grind in a mixer.

9. Without adding water run for the first time.

10. Add water if necessary for the subsequent turns.
11. For seasoning, put 1 tsp oil in a pan & add mustard to it.

12. Once they splutter, add 1 tsp urad dal & fry till they turn little brown.

13. Add curry leaves & fry for another minute.

14. Pour this fried urad dal & curry leaves over the chutney.

Health Drink

2008-05-25T19:19:00.005+02:00

Bought lot of fresh fruits from the market in order to try different juices this week.

Ingredients: -

2 Carrots, scrap the skin & cut into pieces

2 Organges, peel the skin & separate the segments

2 small Tomatoes, cut into pieces

2 tbsp Sugar

2-3 drops fresh Lemon juice

1 tsp Salt

1 tsp Pepper

1 cup Water

Method: -

1. In a blender, squash the carrots, oranges, tomatoes, lemon juice, sugar & water.

2. I prefer to have the pulp & the juice together to retain the minerals & vitamins.

3. Add salt & pepper.

4. Serve at normal temperature or with ice.

Naan bread

2008-05-25T13:31:00.010+02:00

Naan is a round flatbread made of white flour. It’s usually leavened with yeast & cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to give greater volume and thickness to the Naan. Typically, the Naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example: - Kashmiri naan is filled with a mixture of nuts & raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin & nigella seeds.

I'm sending this post to WYF:Kitchen Gadget event hosted by Easycrafts.

Ingredients: -
2 cups Maida
1 tsp dry Yeast
2 tbsp olive oil
3 tbsp curd
¾ cup Luke warm water
1 tsp ghee 1 tsp Salt
1 tsp Sugar
¼ tsp Baking Soda

Sesame & coriander to sprinkle on the Naans

Method: -

1. Dissolve yeast in lukewarm water & wait till the mixture becomes frothy. It should take around 10 minutes or so.

2. Add sugar, salt & baking soda to maida & mix well.

3. Add oil & yogurt.

4. By adding the water-yeast mixture little by little prepare a soft dough.

5. Knead well to get smooth dough.

6. Cover the dough & keep in a warm place for 5-6 hours. The dough should double in volume.

7. Heat the oven to 200 Deg C with a pizza stone / ceramic stone in it for thirty minutes so that the stone becomes hot too. Then set the oven to broil.

8. Knead the dough for about two to three minutes & divide the dough into equal parts.

9. Roll each part of the dough into circles which are around ¼” thick.

10. Before putting the Naan in oven, lightly wet hands & take the rolled Naan, & flip them between the palms & place on the ceramic stone into the oven.
11. Sprinkle sesame & coriander.
12. 2 or more Naans can be placed at a time on the ceramic stone.

13. The Naan will take about 3 - 5 minutes to bake, depending on the oven.

14. After the Naans turn golden brown in color take them out of the oven & apply with ghee.

15. Serve Naan with any Curry.

Care should be taken not to flatten the Naans too much while rolling like a roti. Else Naans will turn out to be really hard. They can be flipped around in the oven for the other side to broil, if desired.

Benne biscuit/Butter cookies

2008-04-21T15:58:00.012+02:00

Our stock of benne biscuit which we got from Bangalore got over quite some time back. We are not in town for the next fortnight & was searching for recipes for cakes or cookies to finish the butter left. After reading few recipes for benne biscuits, stuck to the one below. I made them crispy & little brown unlike the usual soft & white color ones.

Ingredients:-
1 cup Maida
1/2 cup fine Sugar
1/2 cup ghee/melted butter
2 tsp cardamom powder
1 tsp Baking powder
Nuts for garnishing
Saffron for color

Method:-
1. Pre-heat the oven to 180 deg C.
2. Mix maida, sugar, cardamom powder & baking powder.
3. Add melted butter & knead the dough.
4. Keep the dough for an hour or so for it to ferment.
5. Divide the dough into small balls & flatten them on the top. Make as small as possible as the cookies will bulge in size in the oven.
6. Bake for 15-20 minutes or til the bottom of the cookies start to turn slightly brownish.
7. The cookies should be cooled completely before consuming.

Rave uppittu

2008-04-21T13:52:00.011+02:00

One of the easiest & quickest breakfast items which AmAr wouldn't be bored of eating every day. I'm not a fan of this dish though, but can make it pretty well.

I'm sending this post to the party food event.

Ingredients: -
2 cups Uppittina rave(coarsely ground wheat)
2-3 green chillies, cut lengthwise
a pinch asafoetida
1 tsp mustard seeds
1 tsp jeera/cumin
2 tsp turmeric
1 strand curry leaves
2 tsp udhina bele (Urad Dal)
2 tsp Bengal gram Dal
1 small onion (optional), chopped finely
2 medium sized potatoes, chopped
3-4 green beans, each piece cut approximately 1" in length
1/4 cup peas (optional)
1/4 cup Avarekaye (Papdi Lilva) (optional)
2 tsp chili powder
2 tsp sambar powder (optional)
1/4 cup coconut gratings
2 tbsp ghee/butter
2 tsp Oil
Salt
Water
Roasted cashew nuts & coriander leaves for garnishing

Method: -
1. Add ghee to a heavy bottomed pan & heat on medium flame.
2. When the ghee becomes little hot, add rave & roast it.
3. Keep roasting till a pleasant aroma is got. Make sure to attend to the pan & check the color of the rave. It should turn brown after 5-6 minutes of roasting. If unattended, rave would turn black. (Burnt)
4. Transfer the roasted rave into a clean dry plate.
5. In the same pan add 2 tsp of oil & heat of medium flame.
6. Add asafoetida & mustard seeds.
7. When the mustard seeds pop, add cumin seeds, curry leaves, udina bele, Bengal gram Dal, onions & turmeric. Fry till the onions begin to sweat.
8. Add all the other vegetables.
9. Fry for a minute or two.
10. Put salt as per taste, chili powder & sambar powder & mix well.
11. Add 1 cup or enough water to cover all the vegetables. Cook on medium flame for 6-10 minutes. Close the pan with a lid.
12. To check if the vegetables are cooked, mash a piece of potato in the pan. If it's soft enough, then they are cooked.
13. Add rave & stir the contents well.
14. Add 2 cups of water & close the pan with a lid.
15. After 5 minutes, add coconut gratings & switch of the flame.
16. Garnish with roasted cashew nuts & coriander.
17. Serve hot with spicy mixture, coconut chutney or kesri bath.

Nimbehannina Panaka or Lemon juice

2008-04-21T13:05:00.007+02:00

Recently AmAr read how Ayurveda helps in cleansing the digestive system. This was by drinking lemon juice. The artilce also spoke about the following advantages of the drinking the same.

Relives all the three Doshas, thirsty conditions, filariasis, insanity, eye & ear diseases,
Improves taste & Agni (digestive fire),
Light to digest,
A natural laxative – Provides easy & downward movement of vata & feces,
Sweet-sour in taste &
Good for the heart Hot and cold potency
Rich in potassium, sodium, iron, magnesium, calcium, phosphorous, Sulpher, Silicon, Carotene & Vitamin C.

Ingedients: -

1 cup Sugar

1/2 cup hot water

1 cup fresh Lemon juice

2 lt cold water

5-6 strands Saffron

2 tsp cardamom powder

2 tsp black salt

Method: -

1. In a mixing container, add sugar & pour hot water on it.

2. Stir well using a hand blender until sugar dissolves.

3. Add lemon juice, cold water, cardamom powder, saffron & black salt. Stir well.

4. Serve at normal temperature or refregirate & serve cold.

Kadlekaayi (Groundnut) chutney

2008-04-18T11:33:00.007+02:00

One of the favorite chutneys since my childhood. When amma used to make it at home, my starter, main course & dessert would be kadlekaayi chutney. Today we'd it with Rava dosa.

Ingredients: -

1/2 cup ground nuts

3-4 red chillies

1/4 cup grated coconut

2 tsp bengal gram dal (optional)

2 tsp mustard seeds

1/2 tsp concentrated tamarind paste

3 tsp oil

a pinch of asafoetida

Salt

Method: -

1. Heat 2 tsp of oil over medium flame in a small pan & add asafoetida when it's hot.

2. Add ground nuts & fry till they turn slightly brown.

3. Then add red chillies & bengal gram dal. Fry for another minute.

4. Remove from fire & let the mixture cool down completely.

5. In a mixie, add the cooled mixture, tamarind paste, grated coconut & salt.

6. Run the mixie first at the lowest possible setting without adding water.

7. Then add water & get the chutney consistency. If desired add more water to make the chutney more watery.

8. For seasoning, add mustard seeds to heated oil. When they splatter, remove from fire & pour over the chutney.

Kesar Badam Kulfi

2008-04-17T12:35:00.003+02:00

Kulfi is a popular flavoured frozen dessert made with milk found in the South Asia. It is a kind of ice cream. It comes in various flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavors, as well as newer variations like apple, orange, peanut, and avocado. Unlike western ice creams, which are whipped or overrun, kulfi is not whipped, it is solid, dense frozen dessert. Therefore, kulfi is different kind of ice cream. It is a distinct, category of frozen dairy based dessert.

Ingredients: -

5 cups Milk (More the fat % less the preparation time)
1 tin Milkmaid
3 tsp Cornflour
5-6 chopped almonds
1 tsp cardamom powder
5-6 strands of saffron

Method: -

1. Mix milkmaid & milk and bring to a boil in a heavy bottomed pan on medium flame.

2. Keep stirring continuously to avoid burning of milk.

3. Add saffron & cardamom powder.
3. Make a paste of cornflour with 3 tsp of water & add to the boling mixture.

4. The milk mixture becomes thick after few minutes.

5. Remove from fire and add chopped nuts.

6. Transfer the mixture to another pan & let this pan float in water to cool completely before freezing.
7. Fill in the kulfi moulds & freeze overnight. A good freezer would take 4-5 hours to freeze at a setting of 5 (1 to 7).
8. While taking out the kulfis from the moulds, dip the moulds in water so that they come out easily without breaking.

Aloo Mattar

2008-03-31T11:55:00.006+02:00

Potatoes & green peas cooked in spicy onion & tomato gravy.

Ingredients: -
1 medium sized onion finely chopped
3-4 medium sized potatoes, chopped into cubes & dip in cold water

1 small tin Tomato puree or 3-4 fresh ripe tomatoes

100g green peas

2" cinnamon stick
1tsp ginger garlic paste

1/2 tsp jeera

1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp dhania powder

1/2 tsp pepper powder

1/2 tsp garam masala

Coriander & kasoori methi

4-5 tablespoons Oil
Salt

Oil

Method: -

1.Heat oil in a heavy bottomed pan.

2. Add jeera, onions, cinnamon & ginger-garlic paste. Fry for 4-5 minutes.

3. When then onion starts to sweat, add turmeric, garam masala, chili powder, pepper powder, dhania & salt & stir well so that the masalas mix well with the onion.

4. Add tomatoes or tomato puree. If tomatoes are added, cook on medium flame till the tomatoes become soft & can be mashed easily.

5. Remove from fire & let the gravy cool.

6. Grind the gravy in a mixer.

7. Heat oil & add potatoes & green peas.

8. Add salt & fry for a minute or two. (You can also boil the potatoes, cut each potato into 4 pieces & then shallow fry)

9. When the edges of the potatoes start turning light brown, pour the gravy into the pan over the potatoes & peas.

10. Stir the gravy so that the vegetables blend well in it. Add water if required.

11. Cover the pan & cook over medium flame for about 5-10 minutes till the potatoes & peas become tender. (if not using boiled potatoes)

12. Garnish with coriander or kasoori methi.

13. Serve with hot with rotis, parathas, chapatis, naans or rice.