Bendekayi Majjige huli

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

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

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

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

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

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.