Thursday, 18 December 2014

Alu Wadi - Patra



Alu vadi or patra ( rolls made with colocasia leaves) is a very popular side dish or a snack item among maharashtrians and gujarathis. Usually this is made with a filling of gram flour or soaked n ground tuvar daal. I had already made this alu wadi earlier with onions and gram flour filling .

This time for the Shhhh Cooking Secretly  I was paired with Saras who has a lovely blog sarasyummybites and she had given me potatoes and daal as secret ingredients for this month. So I decided to give this traditional snack a twist by making a filling of gram flour and boiled potatoes.

The result was very yummy and soft alu wadis which we all enjoyed .For step wise explaination and how to apply the filling and roll  please refer to my previous post for alu-wadi.







Ingredients :

9 to 10 .....................broad alu leaves (colocasia leaves )

Tempering

2 tbsp......................oil
1/2 tsp ....................mustard seeds
1/2 tsp...................sesame seeds


Filling :

2 cups .......................besan (chana flour)
2 / 3 ............................potatoes ( boiled , peeled n mashed)
2 tbsp........................ginger paste
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :

  Mix all the ingredients given in the filling to make a thick batter.

Wash the leaves and wipe them dry.

Spread out the leaves and smear its back side with little oil.

Now apply the 2 to 3 tbsp of filling thinly and evenly on the leaf.

Pile up two to three leaves on each other.

Roll the leaves tightly taking care that the filling doesn't come out.

You may secure the roll by tying it with thread.

Keep these rolls in a steamer or a cooker and cook without pressure.

The rolls with get steamed in 30 to 40 minutes.

Let the roll cool down, then cut the slices.

Make tempering with oil , mustard seeds and sesame seeds and pour on them.



             



Wednesday, 3 December 2014

Baingan / Banjan Borani - ( Layered Afghani Eggplants )

This month for the International Food Challenge an event by Saras we tried dishes from Afghanistan.

This month's event was hosted by  Pavani who suggested some very interesting dishes. As I already had some brinjals at home I decided to make this Baingan Borani .

Baingan or Banjan Borani is a baked dish made with brinjals and tomatoes layered with a thick sauce . The dish tastes delicious and even the ones who don't much favour brinjals will love it.

Do serve the dish with whipped curd as this brings out the real flavour of the dish.







Recipe Source :  Afghan Cooking.
Ingredients :

250 gm ..................medium brinjals ( thicly sliced )
2 ...........................firm ripe tomatoes ( thickly sliced )
2 tbsp ....................olive oil
2 tbsp + 1 tsp ...................minced garlic
1 tsp....................chilly powder
1/2 tsp ...............turmeric powder
4 to 5 ................maggi chicken cubes
1 tsp ................pepper powder
1 cup ...............tomato paste ( use about 3 tomatoes )
fist full...........finely chopped coriander
1 cup............thick curd ( whipped)
salt for taste


Method :


Grease a non stick tawa.

Arrange the brinjal and tomato slices on it.

Shallow fry them with very little oil till the slices are semi cooked and tender.

In a pan add 1 tbsp oil and saute minced garlic till golden .

Add tomato paste, all masala powders and maggi cubes.

Cook till the sauce becomes thick and the raw smell of tomatoes disappeares.

Now grease a baking pan .

Pour 1/3 of the prepared sauce on it.

Now arrange 1/2 of brinjal slices on it.

Then arrange 1/2 tomato slices and sprinkle some chopped coriander.

Again repeat the above three steps .

At the top pour the remaining sauce to coat the brinjals and tomatoes completely.

Cover the pan with aluminium foil and bake for 1/2 an hour at 180 degrees.

Now uncover the pan and again bake for further 10 minutes .

Mix 1 tsp minced garlic, salt and whipped curd together.

Pour this whipped curd over the baked brinjals and serve with bread or roti.









Sunday, 30 November 2014

Basbousa - Egyptian Semolina Cake

This month for Home Bakers Challenge I chose to make this simple Egyptian semolina cake which was suggested by Nupur  .  Known as Basbousa basically this is a simple semolina cake .


Usually when we make a cake sugar is added before the cake is baked. But here the cake is first baked with very less sugar and then sugar syrup is poured on the baked cake which is still hot. This makes the cake moist and keeps it super soft for a longer time.








Ingredients :

2 cups .....................rawa ( semolina )
1/2 cup ..................sugar
1/2 cup................... scraped coconut
2 tbsp.......................ghee
1 tsp........................baking powder
1/2 cup.......................milk
3/4  cup....................buttermilk
few drops................vanilla essence
few almonds



For Sugar Syrup :

1 cup....................sugar
1 cup.....................water
1 tbsp...................rose water








Method :


Mix all the ingredients except almonds .

Keep the mixture in fridge for 2 hours.

Now grease a cake tin and pour the mixutre in it.

Press almonds on the batter top to garnish it.

Bake in a preheated oven for 30 to 40 minutes at 180 degrees.

Make sugar syrup by boiling water and sugar.

Let the mixture boil for 2 - 3 minutes and switch off the gas.

When warm add rose water to the syrup.

Cut the baked basbouse into pieces when still warm.

Pour the warm sugar syrup on the baked cake immediately.

This will ensure that all the sugar syrup is soaked properly.

This makes the cake very moist and soft.







Saturday, 29 November 2014

Rajasthani Bhindi Masala

 I have seen many people who hate eating lady's fingers or bhindi. Bhindi sabji sometimes tends to become sticky and that is what puts off most of the people away.

But if you add some sour ingredient like mango powder, tamarind juice, lemon juice etc it helps in reducing this stickiness and makes the sabji very interesting.

 Try this yummy rajasthani preparation and you will be left asking for more.

The deep frying in this recipe makes this dish super delicious though it increases the oil content. But then once in a while we all need some indulgence.






Ingredients :


1/4 kg .....................Bhindi ( lady's fingers)
2 ............................potatoes
2 ...........................onions ( sliced )
2 ...........................tomatoes
1 tsp......................chilly powder
1/2 tsp...................garam masala (Dhania , jeera , dalchini, lavang )
1 tsp....................dry mango powder ( amchoor )
1/4 tsp................turmeric powder
1 tbsp...............oil
salt
oil for deep frying




Method :


Wash and cut the lady's fingers vertically in long finger like shape.

Wash peel and cut potatoes also length wise.

Cut tomatoes into medium pieces.

In a pan heat oil and deep fry the potatoes and lady's fingers little at a time.

Fry them till crisp, drain out the oil and keep aside.

Now in a non stick pan take 2 tbsp oil.

When the oil is hot add onions and saute till golden.

Add the tomato pieces and saute till the raw smell of tomatoes disappears.

Now add all the masala powders, salt and mix well.

Add fried potatoes and bhindi and stir.

Add 1/2 cup or more water and cover the pan with a lid.

Cook for 10 minutes or till you get a thick semi dry gravy.

Serve hot with rotis.