Saturday, 30 November 2013

Rajasthani Kachori Platter ( for IFC )

When I first saw the choice of Rajasthani dishes  for this month's  International Food Challenge or (IFC )  an event by  Saras and  Shobana  I was just speechless. Manjula  of  desifiesta  our this month's host  had given us such a wide range of varieties with all the minute details and lovely step by step information that you just can't go wrong anywhere. 

I wasted no time in choosing the delicious Kachori Platter . I simply couldn't decide which kachori to make and which one not and so finally made all of them.

 All three varieties were yummy but what I enjoyed the most was onion kachori. They were such a hit that I am again planning to make them next week. 

Thanks Manjula , Saras and Shobana for this opportunity.










 1 ) Moong dal kachori:

Ingredients for The Dough :

1 cup ............... (maida)
2 tbsp..................  oil
salt to taste







For The Filling : 

1/2 cup...................... moong dal  ( soaked for 4 to 5 hours)
1 tsp .........................cumin seeds
1/2 tsp...................... fennel seeds
1 tbsp .......................whole coriander seeds
1 tsp........................... chilli powder
1/4 tsp....................... Turmeric pd
1 tsp ..............................garam masala
1/2 tsp......................     amchur ( dry mango powder )
3 tbsp oil
salt to taste
oil for deep-frying







Method for the dough :

Mix all the ingredients and knead a soft but firm dough using water.

Divide the dough into equal parts and keep covered under a wet muslin cloth.

Method for the filling:

Grind the soaked moong dal in to coarse paste.

In a pan heat oil add crushed cumin seeds, coriander seeds and fennel seeds .

Then  add the ground moong dal , chilli pd, turmeric pd , garam masala , amchur, salt and mix .

Saute them well till all the moisture in it goes of.

 Keep it aside.






How to proceed:

Roll out a small thick puri .

Place 2 tsp filling in the centre of the puri and surround with the dough stretching it over the filling .

Remove any excess dough and press it taking care not to spill out the filling.

Make all the kachoris in the same way.

Deep fry the kachoris in hot oil over a slow flame till golden brown and crisp on both sides.



2 ) Onion Kachori :





For onion  kachori the crust dough is same as for moong dal kachori


Ingredients  for the Filling :

1 cup...................finely chopped onion
1 tsp....................fennel seeds
1 tsp......................dhana jeera powder
1 tsp......................finely chopped green chillies
2 tbsp..................finely chopped coriander leaves
1 tbsp................oil
salt








Method  : 

Heat oil in a pan and add crushed fennel seeds .

Add onion and saute till translucent.

Now add coriander pd , red chilli pd , cumin pd , turmeric pd  and salt.

Mix them well till combined and add coriander leaves .

Fill the crust the same way as we did for Moong dal kachori .









  3 ) Mawa kachori:


Ingredients for the Crust:

1cup ......................maida
2 tbsp..................... ghee
water as needed






Method for making Crust:

Mix flour and ghee and knead a firm soft dough with just enough water slowly as needed. 

Set the dough aside and cover it with a damp cloth for at least ten minutes.



Ingredients for Filling:

1/2 cup.................. fresh cream
1/ 2 cup................... milk powder
1/4 cup.................... mixed nuts (almonds, cashews, raisins, walnuts etc)
1/4 tsp...................... cardamom ( crushed)
1 tbsp.......................black sesame
3 tablespoon sugar
Oil to fry

For making Filling :

Cook the cream and milk powder in a frying pan till soft .

Now add nuts, sugar and cardamom powder to this and mix well .



Method for making Syrup:

1 cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron

Boil the sugar and water on medium heat till sticky.

Add crushed cardamom and set aside.







For Making Kachoris:


Proceed in same way as for the moong daal kachori.

Just instead of moong daal fill the puri with the above sweet filling.

Just before serving drizzle the kachori with about 2 tablespoons of hot syrup.


























Litti Chokha ( For SNC )

For this month's Divya's south-vs-north-challenge  we were challenged by   Nupur of uk-rasoi  to make a Bihari dish called Litti Chokha which was a totally new name for me. Then when I read how to make this dish it almost sounded as if I had to recreate a dish like Rajasthani Daal Baati. But when I actually made and tasted them they were very very different and had a unique taste.

Litti Chokha is a traditional Bihari dish and I wonder how come I hadn't come across this till now. This dish was an instant hit with my family and the taste of Chokha ( Bihari Potato Bharta) was divine.  I have however fried the Littis though I personally would have preferred to oven bake them but then unfortunately my oven is giving me some problems and had no choice but to fry them. Though they tasted yummy I kept on feeling guilty eating these fried liitis.

 The Littis or the stuffed wheat balls are in themselves a treat and can be had with pickle for breakfast. Though the dish sounds complicated it is very easy to make provided you get ready made Sattu ka Atta at your grocery shop.

Thanks to Nupur for suggesting such a wonderful dish and introducing us to the unknown wonders of Bihari cuisine.







Ingredients :

( For the Littis cover ) :

2 cups ..................wheat flour
1/2 tsp..................owa ( ajwain seeds)
2 tbsp....................ghee
1/2 cup .................warm water
1/4 tsp..................baking soda
salt






Mix wheat flour and ajwain with soda and ghee and knead a smooth and firm dough and keep aside.


For the Pitti (or filling ) :

1 cup .......................sattu ka atta
1 tbsp......................finely chopped ginger
1 tbsp....................finely chopped green chilly
1/2 cup..................finely chopped coriander leaves
1 tsp.......................cumin seeds
1 tsp.......................ajwain seeds
2 tbsp.....................lemon juice
1 tbsp.....................vegetable oil
salt






Add all the ingredients together and mix well.

Add little water if necessary and mix gently with fingers to resemble bread crumbs.




To make the Littis :

Make 10 to 12 equal sized balls of the dough.

Press these balls on your palms to the size of a small puri.

Put 1 to 2 tsp pitti on this and close the dough from all sides.

Make a ball and press it a little to resemble the shape of a big pedha.

When all the littis and filled in such a way deep fry them in oil on a slow flame till golden in colour.

You can also bake them in the oven for 15 to 20 minutes by applying oil on surface.

Take care to turn them once or twice while baking to ensure even baking on both sides.

These are the littis or the stuffed balls.







For the Chokha :

4 to 5 .....................boiled potatoes ( skin peeled and mashed)
2 ............................onions finely chopped
2 ............................tomatoes
5 to 6 ....................garlic cloves
2............................green chillies finely chopped
1 tbsp....................grated ginger
2 tbsp....................finely chopped coriander leaves
2 tbps....................mustard oil
salt

Roast the tomato and garlic on the gas on direct flame till almost burnt.

When the tomato cools remove the black roasted skin.

Now mash the tomato and garlic with your hands .

Add all the other ingredients well and keep aside.

This is called chokha and is to be served with Littis.






How to serve :

Place some chokha in a bowl.

Break the littis and add a spoon full of ghee on top of them.

Serve these hot ghee dipped littis with chokha.












Thursday, 28 November 2013

Apple Kiwi Smoothie

When the sweet juicy apples combine with the tangy sour Kiwi what you get is this  heavenly delicious smoothie . This smoothie instantly refreshes you and gives the packed energy required for starting your day.

So what are you waiting for ? Try out this simple yummy smoothie for breakfast . It will give you the much needed boost to deal with for the entire day.

By now you all must be aware that we , a group of blogger friends post Vegan entries on every first and last thursday . So I have made this smoothie as my today's entry for the Vegan Thursdays an event started by priya .





Ingredients :

2 ....................big juicy apples
1....................Kiwi
sugar if needed
water


Method :

Wash and cube the apples keeping the skin on.

Peel the Kiwi and cube it.

Now in a processor add both the fruits and make a smoothie.

You can add sugar if you want.

If the smoothie is too thick add water to dilute it.




Wednesday, 27 November 2013

Vegetable Makhanwala

Veggies like Navratan Korma, Veg Jalfrezi and Veg Makhanwala always hold a special place in our party menu. These veggies never fail to please everyone .

 So I was glad that I got to make this yummy dish for the remake of  Potluck. This month I am supposed to make  nivedita's dish and so here I am with this lovely and ever popular Veg Makhanwala. Hope you all like it.







Ingredients : 

1 cup.....................cauliflower florets
1 cup...................potatoes ( peeled and cubed)
1/2 cup.................carrots ( cubed)
1/2 cup..................shelled green peas
1/2 cup..................French beans ( stringed and cut into pieces)
1/2 cup..................capsicum ( cubed )
2 onions................finely chopped
2 tbsp...................ginger garlic paste
1/2 cup................hung curd
2 tbsp..................fresh cream
2 tbsp...................butter ( amul)
1 tsp.....................chilly powder
1/2 tsp..................turmeric powder
1/2 tsp.................garam masala
salt

Method :

Boil water in a vessel and half cook cauliflower, potatoes , peas. beans and carrots separately.

They should be firm and not over cooked.

Now in a non stick pan heat butter and saute onions till tender and golden.

Add ginger garlic paste and stir till the raw smell disappears.

Then add tomatoes and fry till all water evaporates and butter separates.

Now add the vegetables except capsicum and all the masalas and salt and cook for 5 minutes.

Then add capsicum and add hung curd and cook for further 5 minutes.

Finally just before serving add  cashew paste and fresh cream give just one boil and mix well.

Once you add cashew paste and cream do not heat it again  and again.

Serve with rotis or naans .





This is off to  Jagruti's Potluck Remake


Tuesday, 26 November 2013

Thayir Sadam (Curd Rice )

I am yet to come across a South Indian who doesn't end his meal with curds. Curd rice is so popular that not having curds in your house is equivalent to committing a sin. Howmuch ever heavy and rich your meal is , it is mandatory to finish it off with little curd rice to cool your system. As kids I remember that if ever I wanted to skip my lunch or dinner it was ok as long as I had some curd rice or at the least some curds. Such is the importance of this humble yet indispensible dish in our kitchen.

 So for today's  Tamizhar Samayal an event started by nalini  and  priya I have chosen this dish which is very close to my heart.

 Nowadays I usually make it with addition of cut cucumbers , onions and even fruits like pineapple or pomegranate. I make it sometimes even for tiffin with some spicy vegetable or sometimes we like to have it at night after polishing off some spicy pav  bhaji or chole bhatore .

 This dish tastes heavenly with pickle and is my most favorite comfort food.





Ingredients : 

2 cups ...................cooked rice
2 cups ..................thick curds
1 .........................small cucumber ( chopped with its skin on)
1/2 cup.................pomegranate seeds
1 tsp.....................mustard seeds
1/4 tsp..................asefoetida ( hing )
2 to 3 sprigs...........curry leaves
2 to 3 ....................dry red chillies ( broken) can also use dry masala stuff chillies for this
1 tbsp.....................cashewnuts ( can also add groundnuts )
1 tsp......................sugar
1 tbsp.....................coconut oil
salt



Method :

Mash the cooked rice and add curds to it and mix well.

Add salt and sugar as per your taste.

It the curd rice mixture is too thick you can add some milk to it.

Add chopped cucumber and pomegranate seeds and chill till serving time.

In a small vessel heat coconut oil .

When the oil is hot enough add mustard seeds and let them splutter.

Then add broken pieces of chillies, washed and chopped curry leaves, hing and cashews.

Pour this over the curd rice and mix it well.

Serve this curd rice with pickle.




Saturday, 23 November 2013

Capsicum and Onion Parathas

 When for the  sys-w-series-november event  Viji  revealed the ingredients as capsicum and onions for me I decided to make these capsicum onion parathas.

 Parathas or Indian breads are very important part of our meals . They are a rich source of protiens and carbohydrates. The parathas turned out simply delicious and adding potato mash made them soft and fluffy . 

This is also my entry for the  lets-brunch-on-sundays started by  priya and veena as these are  perfect to have for sunday brunch .








Ingredients :

2 capsicums.....................chopped very finely
2 onion...........................chopped finely
4 cups............................wheat flour
2 boiled potatoes..............peel the skin and mash well
1 tbsp..............................cumin coriander powder
1 tbsp..............................ginger garlic paste
1 tsp................................chilly paste
1 tsp................................turmeric powder
salt
ghee






Method :

Add all the ingredients except ghee and knead a firm dough with just enough water.

Once you make the dough don't keep it for long.

Due to the addition of onions the dough starts becoming soft and loose.

So immediately role into thick parathas and cook them on non stick pan.

While cooking apply ghee and cook on both sides till they are golden in colour.

Serve with pickle and raita.





linking it to :

 sys-w-series-november by Viji 

 health-diet-indian breads  @ accessiblediary  

 cooking with seeds - wheat  @ priyas-virundhu  












  


Vermicelii Upma Pulav

If you are a Maharashtrian or are familiar with maharashtrian cooking  then you have to know about this cookbook called " Annapoorna" written by a well known writer Mangala Barve. This book is a must in every maharashtrian household as it has almost all types of typical maharashtrian dishes.

 My today's post for Srivalli's  CCC ( Cooking from Cookbook Challenge ) for November 4th week has been taken from the same book.

This upma is very simple and when made with addition of various veggies of your choice becomes a perfect one meal dish. On the days when you are not in a mood to make a full meal and yet want to have a light but healthy and balanced diet this is the dish you ought to make.

 It is delicious and can be made in a matter of few minutes. Even children who otherwise don't like eating veggies are all crazy about this upma as the vermicellis look like noodles and taste yummy. So now off to the recipe.






Ingredients :

2 cups ........................vermicelli ( I used wheat variety)
1 onion.......................sliced finely
1/2 cup.....................carrot ( cut into long sticks)
1/2 cup......................french beans ( cut into long slanting sticks)
1/2 cup....................capsicum ( cut thin vertically )
1/2 cup....................spring onion ( chopped )
1/2 tsp.....................green chillies ( finely chopped)
1/2 tsp.....................ginger ( finely chopped)
1/2 tsp....................mustard seeds
1/4 tsp.....................hing
salt ...................as per your taste
1 tsp..................sugar
1 tbsp....................oil for tadka




Method :

In a pan heat oil and when hot add the mustard seeds.

When the mustard splutters add hing, ginger , chillies and onions and saute till soft.

Now add the vermicelli and stir it for some time till it turns light golden.

Now add the carrots and french beans and stir for few minutes.

Then add capsicum and spring onion and saute for 2 minutes.

Finally add salt, sugar and add 4 cups hot water and cover the pan with a lid.

Cook till all the water is absorbed and the vermicelli swells wp to almost double the size.

Serve hot as it is or with any salad if you want.




also linking it to :


Friday, 15 November 2013

Chatti Pathiri ( Kerela Sweet Lasagna for ICC )

Chatti Pathiri is a Kerelian sweet . Its a lot like italian lasagna and this dish is made both sweet and savory way.

 Actually till the time  Srivalli  chose this yummy authentic dish for our november month's challenge for  ICC  ( indian-cooking-challenge ) I was completely unaware that such a dish exists. But this is a very delicious dish which is very easy to make and is rich and sinful with dry fruits and milkmaid . 

The addition of black sesame seeds and poppy seeds gives it a traditional touch and all in all this was a total winner . 

I will definitely make it again and again , the only change will be I will make the pathiris with pancake batter and not the rotis . Because I feel the pancakes will make the dish more soft and juicy. 

Thanks Srivalli for introducing us to this beautiful recipe. 








Original source : sliceofmylyfe


Ingredients  for Pathiri :

1 cup .....................maida ( I used half maida and half wheat flour)
1 tbsp....................oil
1/3 cup.................warm water ( to knead into dough)
pinch of salt



Method :

Mix all the above ingredients and knead into a soft but firm dough.

Cover with a wet cloth and keep aside for 15 to 20 minutes.

Now make 7 to 8 equal balls of the dough and roll thin chapatis.

Heat a tawa and lightly cook the chapatis on both the sides.

Your pathiris are ready, keep them aside.



Ingredients for filling :

1 tbsp..............ghee
2 tbsp................black sesame seeds
2 tbsp................poppy seeds
4 tbsp................freshly grated coconut
4 tbsp................almonds ( chopped)
4 tbsp................cashews ( chopped)
4 tbsp...............raisins
1 cup................sweetened condensed milk
1 cup ................coconut milk
1 tbsp...............sugar powder





Method :

Heat ghee in a pan and roast dryfruits till light golden in colour.

Add black sesame seeds and poppy seeds and slightly stir them for 2 minutes.

Add coconut and saute till it gives out nice aroma.

Remove in a bowl and add the condensed milk.

In a separate plate mix coconut milk and powdered sugar and keep ready.



How To Assemble :

Take a baking dish approximately of the size of pathiri  you have rolled.

Smear the base of baking dish with ghee and keep one pathiri on it.

Apply a spoonful of filling on the pathiri .

Now take another pathiri  and dip it in the coconut milk sugar mixture .

Let the pathiri  get nicely coated with the milk mixture.

Keep it on top of the first pathiri.

Repeat this procedure till all the pathiris are over.

Drizzle any filling and coconut mixture if left on top and sprinkle some nuts if desired.

Bake this in an oven for 15 to 20 minutes or till the crust is golden in color.

Serve warm .





also sending this post to :

foodabulous-fest-celebrate-november

only-event -diwali treats  @ nivedhanams   30 nov 

cooking with seeds - wheat  @ priyas-virundhu  30 nov



Only Diwali treats




Wednesday, 13 November 2013

Moong Daal - N - Ragi Dosa ( For World Diabetes Day )

When Swathi from zestysouthindiankitchen  told us about her idea of writing a post on Diabetes to help us know more about this disease I was very happy .

I think today no one is unaware of the disasters of Diabetes. Though it looks harmless it  has become so common that at least one member in our immediate family nowadays suffers from it . The most common Diabetes is Type 2 - Diabetes which is caused when the body is unable to prepare sufficient insulin which is important to maintain the normal blood sugar level. This type of Diabetes can be kept under control if proper diet and exercise routine is maintained.

One of best exercises for diabetic people is to walk . Many people also control this disease through proper diet without any medication and that should be our motive, i. e . to fight the disease with self control and will power. When people hear the word diet they get scared and think of all the dishes which are tasteless and sugar less but in fact with proper knowledge and little innovativeness we all can make our food tasty yummy and healthy too. For that we need to make little changes in our kitchen routine.

Today I have made our favourite dosas with moong daal , ragi flour and methi seeds. The chutney too is made with addition  of roasted chana daal there by reducing the amount of coconut used . But the taste remains same. They are not only super delicous but we all , as well as diabetic patients can have them without any guilt. So you need not make separate dishes for diabetic people and make them feel that they are left out . Let's all make efforts to create such recipes which are healthy and at the same time tasty too so that everyone can lead a trouble free life.

Thanks Swathi for giving me this lovely opportunity to help others by creating awareness.






Ingredients :

1 cup ..................moong daal ( soaked for 6 hours)
1 cup....................ragi flour
2 tbsp....................methi  seeds ( fenugreek )(soaked for 6 hours)
salt

Chutney : 

4 tbsp................grated fresh coconut
4 tbsp................ roasted chana daal
4 to 5 ................garlic cloves
3 to 4................dry red chillies
tamarind
salt






Method :

Grind all the ingredients given under Chutney to a rough consistency and keep aside.

Grind the moong daal along with methi seeds to a smooth paste.

Add the ragi flour and add enough water to make a batter.

The batter should not be very thick and should be of pouring consistency.

Heat a non stick pan and make thin crispy dosas by spreading the batter.

You can use little or no oil at all.

Make all the dosas.

Serve hot with chutney.



Diabetes

Sunday, 10 November 2013

Choco - Marie Triangles

Imagine few sundays after Diwali....they are usually  full of outings and gatherings and going to your relatives and friend's house as some visits are still pending. In our house the parties go on for almost more than a month with every other day someone coming to our place or we going out to someone else's. This is a period when you simply can't avoid indulging in the delicacies and fried heavy food . Dieting and health take a back seat for some time. 

So for today's  lets-brunch-on-sundays  an event started by Priya and Veena  I have made a easy , healthy and delicious dessert . Hope you all like it. After all the fried and heavy Diwali sweets this is light on stomach and the chocolate flavor makes it very irresistible. So enjoy the brunch with this easy dessert which can be made in no time at all.





Ingredients :

2 packets ....................Digestive Marie biscuits
4 tbsp or more..............cocoa powder (sugar less)
1 small tin ....................milkmaid (sugary condensed milk )
4 tbsp..........................crispy butterscotch nuggets
2 tbsp...........................broken cashew pieces

Method :

Grind the marie biscuits and cocoa powder in a grinder for few seconds to form a powder.

Now add cashew and butterscotch and mix well.

Now add milkmaid little at a time and go on kneading the mixture to form a semi sticky dough.

You may not require the entire milkmaid tin.

Smear butter or ghee on your palms and knead the mixture into a smooth ball.

Now make a long roll it and wrap it in an aluminium foil .

Shape it into a triangle or you can keep it as it is.

Now keep this wrapped roll in fridge for 15 to 20 minutes.

Then cut the roll in desired shapes.

Keep the cut triangles in fridge or else they may become sticky.






Sending this to :

foodabulous-fest-celebrate-november 


only-event -diwali treats  @ nivedhanams  





Only Diwali treats






Vegetable Tawa Pulav ( For Potluck Cyberstyle )

Pulavs and biryanis are an inevitable part of Indian food and no party is complete without a rice dish. This Tawa Pulav which I have made  is a complete meal with variety of vegetables and tofu ( you can use paneer too ) . 

These vegetables and the tawa sabzi masala lends this pulav a superb aroma which simply is irresistible. You can also use pav bhaji masala in place of sabzi masala . Have it with a simple dahi raita or include this rich pulav in you party menu along with other special dishes.


 Today I made this for  Potluck Party by Jagruti 







Ingredients :

1/2 cup................carrots (cubed )
1/2 cup...............onions (cubed)
1/2 cup...............french beans (roughly chopped )
1/2 cup..............green peas
2 to 3 ...............mushrooms ( cubed)
1/2 cup..............tofu ( cubed)
4 to 5 ..............baby potatoes
2.......................tomatoes (chopped)
2 cups...............rice
2 tbsp...............Tawa sabzi masala (used ready made masala )
1tbsp...............garlic ( finely chopped)
1 tsp................chilly powder
1/2 tsp..............turmeric powder
2 to 3 tbsp.........oil
salt




Method :

Boil 4 cups water in a big pan with salt .

When the water boils add the rice and cook it.

Spread the cooked rice on a plate and let it cool.

Also boil carrots, french beans, peas and potatoes separately and keep aside.

On a curved tawa add oil and heat.

Add garlic and onions and stir fry continuously.

After 2 minutes add tomatoes and stir fry.

Add chilly powder, turmeric powder , tawa masala and salt.

Then add all the boiled vegetables and stir fry  for 2 more minutes.

Now add mushrooms and tofu  and stir well.

Remove this vegetable in a separate pan.

Now add 1 more tbsp oil and little tawa masala on the same tawa and stir fry
boiled rice on it.

Add the vegetables and carefully mix everything taking care not to break the tofu pieces.

Cover the pan and cook for 5 minutes .

Serve hot with raita , papad and achar.