Friday, 28 March 2014

Jain Tomato Sauce for Pizza


There are some days of the week when we follow stictly vegetarian diet and even avoid eating onions or garlic. On such days my meals are very simple rice,  curry, phodi and a simple vegetable stir fry . But many people observe such diet during the hindu month's of Shravan and Margashirsha and it becomes rather difficult for people to stay on simple meals for the whole month .


 So for such occasions I am giving the recipe of  tomato sauce which is without onion and garlic and can be used as a base sauce on Pizza . Will soon try to post the recipe for Jain Pizza too .







Ingredients :


250 gm ....................tomatoes ( chopped)
1/2 tsp....................chilly powder
1/2 tsp...................pepper powder
1 tsp ...................salt
1 tsp..................sugar
2 tbsp...............oil



Method :



Add 2 tbsp oil and saute tomatoes .

Cook till you get a thick chunky sauce like consistency.

Add chilly powder, tsp pepper powder ,sugar and salt.

Cook further for 2 more minutes and remove from fire.


Linking this to Viji 's SYS - March Hidden Ingredient  where my ingredient was to cook with a red colored fruit or a veggie.


Pumpkin Pulusu



Today I am posting a very delicious pumpkin dish which goes perfectly well with rotis or plain hot rice. Its called pulusu which is a sweet n sour curry much like rasam. This is my remake dish for  the remake of potluck-party-cyber-style an event by jagruti where this month I was paired with tahemeem shaik .


The original recipe calls for Butternut Squash , but as it is not easily available here I used pumpkin which is very similar to it. This pulusu was liked by all my family members and was finished at one go.

Thanks Jagruti and Tahemeem for this delicious recipe.






Ingredients :

1/4 kg .................pumpkin ( washed , peeled and cubed )
1/4 tsp..................mustard seeds
1/4 tsp................cumin seeds
2 .....................dry red chillies ( broken)
1 sprig..............curry leaves ( chopped)
1 ....................onion ( finely chopped)
4 to 5 .............garlic cloves ( finely chopped )
1....................tomato ( chopped )
2 tbsp..............oil
1 / 2 tsp............turmeric pd
1/2 tsp..............chilly powder
lemon sized ......tamarind ( soak in warm water and extract juice)
2 tbsp................jaggery
salt


Method :


Heat oil and add first four ingredients.

After they splutter add onion and garlic chopped and saute till soft.

Now add chilly powder, haldi, tamarind juice and jagerry.

Stir for a minute and add tomato chopped.

Cook for 2 minutes and add 1 cup water and give the mixture a boil.

In the end add cubed pumpkin and cook till tender but firm.

This should take 5 to 8 minutes.

This tastes yummy with rotis or hot plain rice and pickle.





Wednesday, 26 March 2014

Fereni ( Persian Dessert )

This month the theme was Persian Cuisine  for  IFC  (International Food Challenge ) an event started by  Sara  & Shobana  . And though our this month's host Savitha Ramesh  had given us a wide variety of dishes to chose from since I was very busy and didn't have time to try out more exotic dishes I opted for this simple elegant dessert called Fereni .


This is much like our popular Kashmiri Phirni . The only difference being in phirni the rice is soaked and the ground to paste whereas in fereni ready made rice flour is used. Though the dish hardly takes any time to prepare you get a very delicious dessert perfect for special occasions or parties.






Ingredients :

2 cups ..........................milk
3 tbsp.........................sugar
2 tsp....................rice flour
2 tbsp................rose water
1/2 tsp...............crushed cardamoms



Method : 


In a non stick pan boil 1 n 1/2 cup milk with sugar.

In the remaining 1/2 cup milk add rice flour and mix well.

When the milk sugar mixture boils add the rice flour .

Stir continuously and keep the flame low.

When the mixture thickens add rose water .

Add cardamom powder and cool the fereni.

Chill it till the serving time.






Monday, 17 March 2014

Mawa Gujiya



Today is Holi and here I am with one of the most popular sweets which is enjoyed during Holi . I know I am late in posting as Holi is almost over but then better late than never . The day went in celebrations and making of the sweets and so have to post the entry this late.

Some of the savory items which are enjoyed during this day are kachoris, samosas and among the sweets are  puran polis in south and jalebi and gujhias in north. 

These mawa gujhiyas are relished all over North India on the day of Holi and are the must for this special occasion.  And this is the reason why we were given this lovely and apt challenge by  santosh bangar our host for  south-vs-north-challenge an event by Divya. They were simply heavenly.








Ingredients :

For the cover :

2 cups......................maida
4 tbsp ...................ghee
a pinch ..................salt
warm water


For the filling : 

200 gm .....................mawa
1 cup........................fresh grated coconut
2 tbsp.....................ghee
100 gm ....................sugar
1 /2 tsp....................saffron extract
1/2 tsp....................crushed cardamom seeds
2 tbsp....................almond slivers
2 tbsp....................raisins

Oil for deep frying .




Method :


Add ghee in maida and salt and rub with your fingers.

Add water and knead a semi soft dough.

Cover the dough with wet cloth and keep aside for 1 hour.

In a pan heat 2 tbsp ghee and add crumbled mawa into it.

Roast mawa till it becomes light golden.

Now add sugar and coconut and fry till sugar melts and mixture thickens.

Switch the gas and add saffron, almonds, raisins and cardamom powder.

Mix everything and let the mixture cool down.

Now make approximately 15 balls of the dough.

Also divide the mawa mixture into 15 equal parts.

Roll each ball into a round puri.

Keep the mawa mixture in middle of the puri and apply water on half edge of the puri .

Now fold the other half of puri on it to make a semicircle.

Press with your fingers to seal the ends or fold the edges and seal them.

Heat oil in a frying pan and deep fry 2 to 3 gujias at a time.

Fry on  a medium flame till the gujias are golden and crisp.

Remove with a slotted spoon draining out all the oil.

Serve hot or cold as you like.