Saturday, 28 September 2013

Moong Daal Laddoo ( For Potluck Remake)

Today for the remake of potluck-party-cyber-style I had to make a delicious sweet made by Archana Ramachandran of Tangymind  . She had made Moong daal laddoos and they are one of my favorites. These laddoos are not only tasty but very nutritional and ideal with a hot glass of milk in the morning or even as a mid- noon snack . Hope you all too like these yummy laddoos.


Ingredients :

1 cup..................chilti moong daal (daal with skin on)
3/4 cup...............jaggery ( grated )
1/2 tsp................cardamom powder
2 to 3 tbsp..........melted ghee







Method :

Dry roast the moong daal till it becomes golden and gives out a nice aroma.

Cool it a bit and then grind in a mixer when still warm.

The mixture should neither be too coarse nor too fine.

Add  jaggery and again grind for 5 seconds .

Now add cardamom powder and grind for 5 more seconds.

Take the mixture in a plate or a vessel add the molten ghee and make laddoos.




  Linking it to Jagruti's Potluck Party Cyberstyle




Wednesday, 25 September 2013

Rice Cutlets

We usually take care to make fresh food daily as per the requirements of our family. But still sometimes due to parties or occasions some extra food remains and you just keep on wondering how to use it in the best possible way.

Most of times it so happens with me that I can perfectly judge the quantity of all the other dishes to be prepared but always goof up with the amount of  rice and rotis which I make. Since we are rice eaters I feel that people will go for rice and since nowadays people tend to avoid rice for weight controlling reasons I feel they will go for chapatis. And finally I end up making both in excess.

 It is at such times that this cutlet dish comes to my help. I make it the following morning for breakfast and all the extra rice gets over without any murmurs or fussiness from the family .

These tasty cutlets can be made without any special ingredients and you can even add some veggies like minced carrots, french beans, cabbage if you want to. Off course you can use freshly cooked rice too for this purpose but the leftover rice gives better texture to these cutlets. So if you don't have any leftover rice , cook rice in advance and make the cutlets after 5 to 6 hours.

Linking this delicious entry to Vegan- Thursdays event started by  Priya  where we all post a totally vegan dish on every first and last thursday of the month.







Ingredients :

2 cups ...................leftover cooked rice
1 .........................onion ( finely chopped )
1 ........................boiled potato ( skinned and mashed)
2 .......................green chillies finely chopped
2 tbsp................finely chopped coriander leaves
1/2 tsp................sugar
1/2 tsp.................garam masala
1/2 tsp................amchoor ( dry mango powder)
oil for shallow frying
salt



Method :

Mix all the above items except oil and mash them very well.

Make lemon sized balls.

Take a non stick tawa and smear it with very little oil.

Press the balls with your palms into cutlet shapes.

Shallow fry them till golden and crispy on both the sides.

Serve with any chutney or ketchup of your choice.







Monday, 23 September 2013

Idly ( For Tamizhar )

I just can't imagine a South Indian person who does't like Idlies and Dosas. It is a must in every South Indian kitchen during breakfasts. Though nowadays I even make a night meal out of it.

Today it is a well known fact that Idlies , Dosas and Uttappams are ranked among the top nutritious breakfast items all over the world.

But though I make them regularly i.e almost once every week , I was very surprised to see that I have yet not posted the recipe. So I thought why not post our all time favorite idlies for today's Tamizhar Samayal

Yes it is the 4th Tuesday and we a group of bloggers have decided to post Tamil recipes on 2nd and 4th Tuesday of every month. This lovely event is a brain child of  Nalini Suresh

So here is my Idly recipe for all of you . The addition of cooked rice and rice flakes are a must . They are the main secret of getting very very soft and super fluffy idlies.

 If you do not have an idly maker you can use any greased flat bottom vessel. The taste will be same only you will have to cut the idlies in square shape. Chutneys and Sambhar make a deadly combo with these super soft and delicious idlies.








Ingredients :

2 cups.................... raw rice ( known as boiled or ukdicha rice)
2 cups................... normal rice
1 cup................... urad daal
a fistful  .................cooked rice
1/2 cup.................. rice flakes
salt






Method :

Soak the rice and urad daal separately for 6 hours.

Grind both separately till you get a very smooth paste.

Mix both and keep aside for 5 more hours or more till the batter is fermented and rises.

Add salt and mix well .

The consistency should be that of very thick pakoda batter.

Spoon out the batter in greased or non stick idli maker.

Steam in a pressure cooker for 20 to 25 mintues without pressure.

Serve them hot with any chutney and sambhar.

I served mine with coconut chutney and garlic chutney.







Also linking it to :  






Sunday, 22 September 2013

Falooda ( for SNC )

Falooda is a very popular North Indian Drink and usually is had along with ice- cream or kulfi. Though traditionally it is made using rose syrup , chia seeds and sevaiyya , you can make it more royal and tasty by adding dry fruits and jelly of your choice. I added blue colored jelly which looked very nice and tasted good too.

My idea of a perfect Sunday night is having some chaat like sev puri or papdi chaat and then ending it with this sinful falooda. So this month when Minnie our this month's host suggested Falooda as a challenge for the South-vs-North- Challenge started by Divya Pramil  I was very pleased because we all love falooda a lot.

 But because of my busy schedule during Ganeshotsav I could not make it. Finally I made it yesterday along with a chaat which I will soon be posting . 



Ingredients : 

1 small pack ......................Falooda Sevaiyya
2 tbsp.................................Chia seeds ( Sabja seeds)
4 to 5 tbsps........................Rooh Afza ( Rose syrup)
4 to 5 scoops....................ice - cream ( any variety preferably vanilla)
2 tbsps..............................dry fruits chopped ( almonds, raisins, cashewnuts)
2 cups .............................chilled milk
1 small pack....................jelly ( any variety I used blue colored)




Method : 

Prepare jelly as per the instructions on the packet and chill till set.

Boil water and add sevaiyya to it.

Cook for 5 to 10 minutes till done and cool them completely.

Soak the sabja seeds in 1 cup water .

When they swell keep the cup in fridge and chill.

While assembling falooda take a glass .

 Preferably take a  tall glass but as I didn't have one I used normal size glass.

Put 4 to 5  tablespoon of sevaiyya and sabja seeds in each glass.

Add a tablespoon on  rooh afza .

Pour chilled milk till the glass in 1/3 rd filled.

Now add cut pieces of set jelly and few pieces of dry fruits.

Again pour the milk till glass in 3/4 th.

Top with a scoop of ice cream and sprinkle remaining dry fruits and jelly on top.

Serve immediately before the ice cream melts.






Misal Pav ( for Sunday Brunch)

Sundays are for fun and lazing around. Some times we go out for lunch and sometimes I make elaborate lunch for the family.

 But what I like the most is certain dishes which I call one meal dishes . They are easy to make and relished by all.

 Misal paav is one of them. It is a very popular Maharashtrian dish . You get different versions of misal like ( Puneri Misal ) and ( Kolhapuri Misal ) . Both are different yet tasty in their own way. And both the versions have their own loyal fans .

 Today though I am going to make Misal my own way cause I too have my loyal fans ( My family members  !!!!!) .

The main part in making misal is that you have to plan this dish at least 2 days in advance . The matki has to be sprouted properly and it takes that much time .

So if you want to make it on a Sunday for brunch like me see to it that you soak matki ( Known as moth in hindi and moth bean in english ) on a Friday night without fail. On Saturday morning drain the water and tie it in a loose muslin cloth and keep it in a warm place. By night it will have started sprouting. Sprinkle some water on the cloth and again leave it over night. On Sunday the matki will be nicely sprouted.

Make the misal as follows and serve it with laadi pav . This dish goes perfectly for a filling brunch for a lazy Sunday. This is my entry for today's Sunday Brunch and event started by Priya and Veena . Under this event we post a dish related to brunch, lunch or dinner on 2nd and 4th Sunday of every month.







Ingredients : 

2 cups ....................matki ( moth beans ) sprouted
2............................onions finely chopped
2 ..........................tomatoes finely chopped
1 tsp.....................garlic paste
1 tsp......................chilly powder
1 tsp......................garam masala
1 tsp......................dhana - jeera powder
1/2 tsp.................turmeric powder
2 tbsp.................oil
salt


For the Garnish & Serving :

1/2 cup ................finely chopped onions
1/2cup ...................chopped tomatoes
1 cup......................farsan ( mixture of sev, papdi boondi etc)
lemon wedges
few Laadi Pav for serving








Method : 

Boil matki in a pressure cooker for 10 minutes or for 2 whistles.

( Take care not to overcook the matki)

In a pan add oil and saute onions.

When the onion is transparent add garlic paste and saute till the raw smell disappears.

Now add the tomatoes and further stir till oil separates .

Add all the masalas and stir for 2/ 3 minutes till you get a nice aroma.

Finally add the boiled matki and mix well.

Adjust the salt and water and cook covered with a lid for 10 minutes.

While serving  keep the misal in a bowl .

Add chopped raw onions and tomatoes on the top and spread some farsaan

Serve with a lemon wedge and paav.






Friday, 20 September 2013

Banana Walnut Loaf

Normally my house is well stalked with bananas as we are regular banana eaters. So often it happens that the bananas go overripe and I have to think ways to put them to better use.

At such times various recipes of banana  cakes, shakes and other desserts made with banana come handy . This banana loaf is one such easy recipe where you can never go wrong.

I have made this cake so many times only with semolina and bananas and other variations too like using soya flour or adding buttermilk and still always got a moist and soft cake.

This time however I used wheat flour and crushed walnuts and that made the cake extra soft and yummy. The coconut also imparts a lovely flavor to the cake.

You will always find this recipe handy if wanting to put your ripe bananas to a good and healthy use.

Ingredients :

2 cups .....................wheat flour
1/2 cup...................semolina
1/2 cup....................sugar
3 .............................very ripe bananas
1/2 cup ...................freshly grated coconut
2 tbsp.....................melted unsalted butter
1 tsp.......................baking powder
1/4 tsp...................baking soda
3 tbsp....................crushed walnuts
3/4 cup................milk
1 tsp...................cardamom powder





Method :

Mash the bananas roughly .

Mix the flour, semolina and add all other items and mix well .

Keep aside for 1 hour .

Before keeping in the oven add baking powder and baking soda and again mix very well.

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

Check by inserting a toothpick, If it comes out clean the loaf is done.




Linking this recipe to : 

event-spotlight  @ cuisinedelights

back-2-school-event

lets-cook-with-coconut 

tribute-to-my-mom @ Gayathriscookspot 

walk-through-memory-lane @ priyas-virundhu














Wednesday, 18 September 2013

Cantonese Scallion Pancakes

Last month for the  IFC (International Food Challenge )  we had to make some Chinese Cantonese dishes and I had made these beautiful pancakes along with Wonton Soup , Moon Cakes and Sweet n Sour Chicken.

This event is started by Saras and Shobana and I have already posted spiral-moon-cakes for this challenge.

 Theses pancakes are very simple to make and taste yummy. The addition of Spring onions makes them crispy and tasty. Serve it along with any sauce of your choice .







Ingredients : 


For the Pancakes :

2 cups .....................Wheat flour
3 to 4 tbsp.................oil
2 cups ........................spring onion green ( very finely minced)
salt

For the Sauce :

2 tbsp..............soy sauce
1 tbsp...............vinegar
pinch of .............red dry chilly flakes
1/2 tsp.............dry roasted sesame seeds
1/2 tsp...............sugar


Method :

For the Pancakes :

Make a soft dough with flour, salt , oil and hot water and knead it well.

Cover it with a warm towel and set it aside for 1/2 an hour.

Make 6 to 8 balls of the equal size and roll each ball into a thin circle.

Apply some oil and sprinkle some salt on the rolled circle.

Now spread the minced spring onion greens evenly on it and roll the pancake as in the picture.










Again roll it in spiral and press with your hands to flatten it.

Now finally roll the pan cake and cook the pancakes in a pan smeared with oil.

Cook on both sides applying oil.

For the Sauce :

Mix all the ingredients given under sauce .

Cut the pancakes into wedges and serve with the sauce.

















Sunday, 15 September 2013

Kroughnuts ( for Baking Partners)


Cronuts .....has anyone heard this name before ? At least I heard it for the first time when Swathi announced it as a challenge for this month's baking-partners

 Though I was excited that I would get to make such a new invented dish for which people go crazy in America , same time I was a bit apprehensive since it mentioned the use of lot of butter. The other thing which kept pulling me back from trying them was that  this dish took almost 3 days to make.

So my first half of the month went in mustering enough courage to prepare this dish and then with a determination I tried them out.

Though they were yummy and tasty I feel I have not done justice to them . They did not rise the way they should have and so I did not get the layers. Though in the Day 3 - I have written let the punched kroughnuts rise for 1/2  hour I completely forgot this step and refrigerated them without letting them rise again . Now I think whether it is due to this mistake that they did not puff while frying.

This challenge was in real sense a challenge and am finally satisfied with my self that atleast I gave it a try.

My kroughnuts though resembled a lot like doughnuts . And I glazed them with my favorite topping - Chocolate sauce and decorated with some silver balls. Though every one at home loved them only I know the hard work which has gone into making this dish.





Original recipe : BootLeg cronut

Ingredients for the Dough :

2 cups (250 gm) .....................all purpose flour
2 tbsp.....................sugar
1/2 tsp..................salt
4 tbsp...................milk
1 tsp.....................dry active yeast
3 .........................large egges
2 tbsp..................butter ( unsalted)
150 gm ................unsalted butter
3 to 4 tbsp............chocolate sauce ( I used ready made )
oil for deep frying


Method :

Day 1 : In a bowl mix yeast, sugar and 2 tbsp warm milk and let it rest for 15 minutes.
When the mixture becomes frothy mix remaining milk, eggs and 2 tbsp butter and mix well.
Now add this mixture to the flour and salt and knead very well for at least 10 to 15 mintues.
The dough should be smooth and shiny.
Now apply oil to it and keep in a big bowl and cover with a plastic wrap.
The bowl should be large enough to let the dough rise and the wrap should now come in contact with dough.
After about 1 hour the dough with be almost more than double .
Transfer it to the frigde and let it remain overnight.

Day 2 :  Cut the 150 gm butter in 1/2 inch slab and arrange on wax paper in a square shape.
Now pound it with rolling pin till in become 4 inches square.
Refrigerate it for 2 to 3 hours.
Now unwrap the previous day's dough and roll it into a 10 inches square.
Place the chilled butter square in the middle of the dough square.
Fold the sides of dough over the butter on all four sides and cover the butter completely.
Now carefully roll the dough and elongate it to almost dough sized rectangle.
The butter should not come out of the dough.
Fold  1/3 of the right side of rectangle onto the middle and now the left 1/3rd side on top of the middle .
Now again start elongating the dough in to a 20 inches rectangle and once again repeat the folds in same way as above.
Now once again refridgerate the dough overnight.

Day 3 : Dust your kitchen platform or a smooth working area with flour.
Take out the refridgerated dough and keep it on the platform.
Pound it slightly to warm up the butter and roll it till it is 1/2 inch thick.
Now punch out the rounds with the lid of a jam bottle and punch our smaller rounds in middle with a small bottle cap.
Arrange the punched kroughnuts and the rounds on a greased sheet and let it rise for 1/2 an hour.
When they rise keep in fridge for 1 hour more.






Heat oil and deep fry the kroughnuts when still chilled .
When golden remove and cool them.
Glaze the top with chocolate sauce or any jam or even powdered sugar and cinammon powder.








Kordoi - Sweet and Savory ( Assamesse Snacks For ICC)

This is my second month in  ICC - Indian Cooking Challenge  and once again I get to prepare a very rare and authentic dish. - Kordois .

 Last month we had make Hyderabadi sweet Meethay-Ghoday  and this month it is an Assamesse dish which is prepared in both sweet and savory variety. The original recipe was taken from a very nice blog by sunita  and she has many such unique assamesse as well as baked dishes.

 Once again it makes us realize how vast our country is with so many cultures and traditions and off course innumerable and unimaginable delicacies. Thanks Srivalli  for giving me the opportunity to be a part of this lovely group where we get to prepare such rare Indian dishes.

Sweet as well as savory Kordoi is a dish made with very basic ingredients and so you don't need any special preparation . For savory kordoi  you can omit spinach  if you don't have it and go for just coriander leaves and onions or even just onions. The taste remains almost same. We loved the savory version so much that I made it two more times since that was the demand from my family.







Ingredients for Sweet Kordoi :

1 cup ................wheat flour
1/2 tsp................Kalonji
1 tbsp................oil
1 cup.................sugar
1/2 cup..............water
1/2 tsp................cardamom powder
oil for deep frying







Method :

Mix the flour , jeera and oil well with fingers.
Make a stiff dough with very little warm water and keep it aside for 10 minutes.
In the mean while make a sugar syrup by boiling sugar and water till very sticky.
Add cardamom powder to the syrup and keep it ready.
Now make small balls of the dough about 12 to 14 and roll thin puris.
Give long cuts to the puris without tearing it and keeping the puri intact.
Now roll the puri and press the ends.
Bend the roll a little in the middle.
Refer to the picture on how to give cuts and roll.






Deep fry these kordois in hot oil and immerse them in warm sugar syrup for 5 mintues.
Then take them out and let the syrup dry on them.
These sweet crispy kordois taste just yumm and you can go on eating them non - stop.




Ingredients for Savory Kordoi :

1 cup.................wheat flour
1 small ...............onion very finely chopped
2 tbsp..............spinach leaves very finely chopped
1 tbsp..............coriander leaves very finely chopped
1 tsp................chilly powder
1/2 tsp.............kalonji
1 tbsp..............oil
1/2 tsp..............salt
oil for deep frying







Method :

Mix all the ingredients except oil for frying well with your fingers.
Knead a very stiff dough with very little water as the dough tends to become soft due to onions.
Immediately roll out small puris and proceed in the same way as for the sweet version.
Deep fry them till crisp and golden in hot oil.



Thursday, 12 September 2013

Soya paneer mutter

Usually for tiffins I  make vegetable dishes which are semi - dry and non messy. For tiffin I prefer dishes which are easy to make, tasty and take less time. 

All this may seem impossible but there are certain dishes which I regularly make . Paneer is one of them. It can be used in many dishes and adding paneer makes a simple dish very rich and delicious. 

If you want to use paneer it has to be very fresh and so has to be used immediately . So recently when I went to the mall I bought a few packs of Soya Paneer ( Tofu) which can be stored in the fridge and can be used as and when needed.

Yesterday I tried this easy paneer matar dish with tofu. I added the paanch poran ( mixture of 5 spices ) and hirvi goli ( paste of ginger, garlic. green chilly and coriander .

I make few such pastes  in advance and keep ready in my fridge . Making such pastes like onion paste, tomato puree etc in advance saves a lot of time and they come handy when you are in a hurry.



Ingredients :

200 gms ....................Soya paneer ( Tofu) you can use normal paneer
2 cups ......................deshelled green peas (fresh or frozen)
1 ...............................onion (chopped)
1/2 tsp each................methi, saunf,jeera, sarson, kalonji ( paanch poran)
1/2 tsp......................turmeric powder
1 tbsp.....................ginger, garlic , green chilly, coriander paste ( hirvi goli)
2 tbsp.......................oil
salt





Method :

Crush all the masala seeds coarsely .

Heat oil in a non stick pan and add the crushed seeds .

When they splutter add onion and saute till golden.

Now add the green peas and stir fry for 5 minutes .

Add little water and cook the peas.

Add salt and turmeric powder.

Add the cut cubes of soya paneer and cook for 10 more minutes adding little water.

The pieces with swell a little and become fluffy.

Serve hot with rotis.



Linking this entry to :


lunch-box-ideas @ fewminutewonders 








Tuesday, 10 September 2013

Spinach and Cheese Muffins ( For Home Bakers )

This month for the Home Bakers Challenge there were some sweet as well as savoury bakes chosen by the host of the month Shama Nagarajan and so I decided to go for the savory ones, because  I usually like baking something spicy which can be had for breakfast or as a snack .

 So I made these simple and delicious muffins which were so soft and cheesy that every one really hogged on them .

 It just took me little more than half an hour to complete the full recipe i.e. from washing and cutting the spinach to gathering all the ingredients and mixing and baking.

And so I was mighty pleased as a lot of time was saved . I just love such time saving dishes which are delicious yet full of nutrients. I surely am going to make these muffins regularly .

Thanks priya  annd  Shama  for this lovely recipe.





Ingredients :

1 n 1/ 2 cup.....................whole wheat flour
3 tbsp............................melted home made butter ( loni )
1 tsp..............................baking powder
1/4 tsp...........................baking soda
1...................................egg
1/2 cup..........................finely chopped spinach leaves
3 cubes...........................brittania cheese
1 cup..............................milk
salt to taste


Method :

Preheat the oven to 180 degrees and keep the greased muffin tray ready.

In a mixer , mix the whole wheat flour, salt, baking  powder and baking soda well for 10 seconds.

Remove the flour and in the same mixer , mix butter , milk and egg for 2 to 3 mintues.

Chop the cheese cubes to small pieces.

Now take the milk egg mixture in big bowl and  add the cheese cubes and spinach to it.

Mix well with a wooden spoon .

Now add the flour, salt mixture and gently fold with spoon till all is just mixed properly.

Now fill half the muffin mould with the batter ( keep some space to rice).

Bake in the oven for 15 to 20 minutes at 180 degrees.

Insert a toothpick , if it comes out clean the muffing are ready.






Also sending this to  :

back-2-school-event





Paasi Paruppu Payasam ( Moong Daal Kheer for Tamizhar Samayal )

Today's recipe is an authentic payasam from Tamil Nadu and I am posting it for the new event which is starting from today .

 This event is started by nalini and is known as Tamizhar Samayal. We the members are going to post any dish from Tamil Nadu under this event on every 2nd and 4th Tuesday of the month.

So for today's post I have chosen this delicious payasam make with moong daal . This payasam is very yummy and rich and is usually made on auspicious and special occasions .






Ingredients :

1 cup..........................Moong daal ( Paasi Paruppu)
1 tbsp.........................rice
1/2 cup......................jaggery ( chopped in small pieces )
2 tbsp........................grated coconut
1 n 1/2 cup...............milk
few strands...............kesar
5 to 6 ......................cashewnuts ( fried in ghee till golden)
3 to 4 ......................cardamoms crushed
1 tbsp.....................ghee




Method :

Wash the moong daal and rice and cook them in a pressure cooker .

After 10 minutes or 3 whistles switch off the gas .

When pressure falls down remove the cooked rice and daal and mash it coarsely with a spoon.

Cook this in a non stick pan along with milk and jaggery.

When the payasam becomes thick add ghee, coconut , crushed cardamoms, cashew pieces and saffron.

Cook for further 5 to 10 mintues till you get a nice aroma.

If the payasam is too thick add little more milk.

Serve the payasam hot or cold as per your liking.




Linking this to Tamizhar Samayal

and also to : foodabulous-fest @ sweettoothraf 

lets-cook-with-coconut

  Cooking with seeds - rice  @  shrutisrasoi 




















Sprouted Moong Salad ( For the Potluck Cyberstyle )

Legumes and pulses are one of the most important sources of proteins and I feel Moong is one of the most versatile among all.

You can make so many varieties like dosas, usali, curry, sweets and many many more. At least twice in a month I make it a point to sprout whole moong and keep it stored in the fridge after sprouting. These sprouts make it easier for me to use moong in our diet . 

Today is 10th of the month and we a group of blogger friends have a virtual potluck-party-cyber-style  on this day. So I am posting this recipe for all my friends from this group. If you want to enjoy the dishes along with us  please do join us in this event. Get more information from  here 

In this salad I have used spring onions and boiled potatoes along with the sprouts. You can also use any other combination of veggies available at home. 

You can make a light night meal out of it by adding more vegetables of your choice or 1 or 2 fruits like apples and pineapples .




Ingredients :

2 cups ....................Sprouted moong
1 small bunch...........Spring onions
2 ............................potatoes boiled 
1/2 tsp....................pepper powder
1...........................green chilly ( finely chopped)
juice of 1 lemon
1 tsp.......................sugar
salt
pomegranate seeds for garnishing ( optional)


Method :

Heat water in a utensil and add the sprouted moong .

Cook for 5 to 7 minutes till they are half cooked yet crisp.

Drain out the water and keep the moong aside.

You can also throw away the skin of moong which floats on the boiling water if you want.

Wash the spring onions and chop them finely.

Peel the boiled potatoes and cube them.

Add everything except salt and chill in the fridge.

While serving add salt mix well and serve with pulavs or biryanis .





Sending this to Potluck Party @ nivedhanams



Sunday, 8 September 2013

Karwari Valachi Amti ( For Sunday Brunch )

Sundays are for being lazy, doing everything at your own pace and enjoying the day with your family. So once a while give rest to heavy and elaborate meals and try making a dish which will give you enough time to spend with your near and dear ones .

 Try making something which everyone relishes . Exactly this is the theme of  lets-brunch-on-sundays an event started by priya and veena .

 You all know today is the second Sunday of the month and so I am posting this super hit Konkani idea of brunch for you all . Hope you love this .

This dish is made with Vaal also known as Lima beans or Field beans in english and they are used for making  variety of dishes.

 But the most famous dish prepared with vaal by Maharashtrians is vaalache-birde  or Vaalachi usal.  Infact vaalache birde is a hot favorite among them and it is considered to be a special dish made for special occasions and for guests.

 Today though I am going to make a curry Karwari style meaing using garam masala ( lavang, dalchini, dhane and miri) .

This curry is very delicious and goes perfectly well with laadi paav (the bread used in pav bhaji) . It can be had for breakfast or even as a one meal dish. Or for a super delicious brunch on a lazy Sunday morning .

Sprouting of vaal is an art in itself and usually takes 2 days . So plan the recipe well in advance . You can refer here  to see the procedure for sprouting of vaals.







Ingredients :

2 cups....................sprouted vaal.
1 cup .....................scraped fresh coconut
1 tsp.......................coriander seeds
1/2 tsp...................pepper seeds
4 to 5 ...................cloves
1 inch..................cinnamon
4 to 5 .................dry red chillies
1/2 tsp.................turmeric powder
1 tbsp..................jaggery
1 tbsp.................tamarind
2 tbsp................oil
salt to taste




Method :

Soak tamarind in 1/4 cup warm water and extract the pulp.

Throw away the seeds and fibres of tamarind if any.

Heat a pan and add few 1/2 tsp oil .

Add all the spices and stir till they give out nice aroma.

Now add these spices to coconut and grind it along with turmeric, jaggery and tamarind pulp.

In a pan heat remaining oil and add the sprouted vaal.

Saute them and then add 1 cup water and let the cook for 5 to 10 minutes.

Do not overcook the vaal.

Now add the ground masala .

Adjust water and salt and give it a boil.

Garnish it with fresh cut coriander leaves and serve hot .

It tastes best with paav but can also be had with plain rice or chapatis.






Also linking it to :

lets-cook-with-coconut







Thursday, 5 September 2013

Banana Ginger Spread

Few days back in the month of Shravana we had Satyanarayan Pooja at home and along with the blessings of elders, friends and relatives also came a whole lot of bananas to be offered to the God.

We distributed them back as Prasadam along with other sweets but still there were many left to be taken care of .

So finally when they over ripened I thought of making this simple awesome spread . This spread hardly gets done in 15 minutes and is so tasty .

Once done it can be stored in fridge for almost two to three months safely. Try it with chapatis and breads and you will definitely forget the store bought jams and  marmalades.


Ingredients :

6 no.......................overripe bananas
1 tbsp....................grated ginger
1tsp.......................grated lemon zest
1 tbsp....................lemon juice
1/2 tsp..................cinnamon powder
2 tbsp...................honey






Method :

Wash , peel and mash the bananas .
Heat a heavy bottom pan and add all the ingredients except cinnamon powder and honey.
Stir continuously on medium flame for about 10 minutes.
When the mixture is thick and sticky add honey and cinnamon powder.
Stir for 5 minutes more till the mixture leaves the sides of the pan.
Enjoy this gingery spread with bread, rotis, plain parathas or almost anything that you can imagine.

Shepuche Pakode ( Dill Leaves Pakoda )

Sometimes you crave for something crispy n oily. Bhajjis or Pakodas come to your rescue at such times.

You can make pakodas out of almost any veggie. Just cut the vegetable, add some besan, salt and spices as per your liking and deep fry the sinful pakodas. Everything gets done in hardly any time.

Recently a few days back the same thing happened with my hubby . He wanted something hot and fried and I did not have any vegetable normally used for making pakodas like - onions, potatoes, cauliflower etc. Strange but true...... It is then that I thought of using dill leaves to make these bhajjias.

Surprisingly the pungent peculiar flavor of Dill leaves complimented very well with besan and what we got were crispy and tasty hot pakodas. Everyone relished them with a hot and sweet maggie sauce and hot cup of coffee.

Today also being the first thursday of the month and this recipe too is vegan I am posting it for our event Vegan Thursdays . The event is started by a dear friend Priya  and if you are interested please get more information from here.


Ingredients :

1 bunch..................................Dill leaves
2 tbsp....................................crushed garlic
1 tbsp...................................finely chopped green chilly
2 cups or little more .............besan
1/2 tsp.................................turmeric powder
salt
Vegetable oil for frying




Method :

Pick the dill leaves taking the tender leaves and discarding the branches.

Wash them thoroughly and cut them.

Add all the above given ingredients except oil.

Add little or no water with mixing.

Now heat oil in a pan .

When the oil is hot add 2 tbsp of this hot oil to the pakoda mixture and mix well.

This makes the pakodas crisp .

Now drop the pakodas in  oil and deep fry them till golden in colour.

Serve hot with chutney or ketchup.