Tuesday, December 31, 2013

Favourite Food - Fusion Food Event

Hello Friends..

HAPPY NEW YEAR.. "I wish that all your wishes are fulfilled this new year :) "

I already got one of my first wishes.. I am hosting my first event.. Thank you Swathi for giving me a chance. I have been an alltime fan of her delicious blog.. Please visit her at ZESTY SOUTH INDIAN KITCHEN

I love fusion food.. Indo - chinese, south - north indian, indo american, indo italian etc etc. I think this way you can enjoy the stuff you like from both the cusines.. Don't you agree with me :)



The event rules are as follows-

A linky will be open from 1st of the month to month end. Now it is from January 1st to 31st of Jan 2014

At least  one new recipes and  two recipes from the achieves. Please update the post with logo or worded link. 
Recipe can be  gluten or vegan free.

You have to link this announcement post in the recipes; using logo is welcome but not mandatory. 

Non-bloggers can also welcome, send me full recipe with a photograph to this e-mail.  (shreelch@gmail.com)

Bloggers can link their recipes using the linky tool.Bloggers who find it difficult or find some problem to link can also send & Non-bloggers can send in their recipes to my mail  with the following details-
Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish

Recipe must be linked to this page and to Swathi's announcement page  

So Friends waiting for your Yummy Recipes :)

Saturday, December 28, 2013

Mint Rice

For this month's PPCS I had to Pudina Sadam / Mint rice from Shama's blog. I have followed her recipe to the T and am very happy with the final product.. Thank you for sharing this Shama

You need:

Rice - 1 cup
Mint - 1 small bunch (~2 tbsp chopped)
Coriander leaves - 1 small bunch (~2 tbsp chopped)
Green Chillies - 3
Cloves- 2
Cinnamon - 2
Star anasi - 1
Onion - 1 big
Garlic cloves - 3
Ginger - 1 small piece
Tomato - 1 finely sliced
Chilli powder - 1/2 tsp
Bay leaves - 1
Ghee - 1 tbsp
Salt to taste


Method:
Grind mint,coriander leaves,green chillies,ginger and garlic with very little water and keep aside,
Soak rice in water for 10-20 minutes and keep ready
Heat ghee in a pressure cooker.Once hot,add cloves,cinnamon,bay leaves,anasi and chopped onion.
Saute till onion becomes translucent.
Add in finely chopped tomato and saute till the mixture starts leaving oil from the sides.
Add grinded masala with little salt.
Then add rice and with 2 cups of water .Cook for 3 whistles.
Turn off the flame.
Once the steam leaves,stir them well .
Serve hot with raitha.

Sunday, December 22, 2013

Buns

I got an early Christmas present from my MIL yesterday and I am very excited. It is a book from her mom.. frayed at the edges the first few pages missing but then has been binded using a invitation card (nostalgic!!!). It has recipes  of dished that I have never heard of.. has measurement in terms that I do not know of.. :D

I eagerly went through it and decided to make Buns for evening snack today, as it is one of my FILs favourite. Served it with Coconut coriander chutney..

You need:
Maida - 2 cups
Banana - 1 cup (grated)
Ghee - 1 tbsp
Soda - 1 tsp
Salt to taste
Sugar - 1 tbsp
Oil for deep frying




Method:
Mix Maida, ghee, soda, salt and sugar.
Add the grated banana and knead till a it forms a soft dough
Set is aside for 8 hrs
Take lemon sized balls of the dough and roll into thick (~ 1/4 cm thick) circles
Deep fry in oil on medium to high flame.
Serve Hot.

For Coconut Chutney:
Coconut - 1 cup grated
Coriander leaves - 1/2 cup chopped
Roasted gram dal - 1/2 tbsp
Green Chillies - 4 (as per taste)
Salt

Grind all the ingredients together.



Sunday, December 15, 2013

Baingan Bartha

For this week's Cooking from Cookbook challenge I have made Baingan Bartha from TD's cook book "Swadist Subziyan". Baigan Bartha is one oh Raghu's favourite Subzi. .and it has been quite a long time since I made it home.. To make it you need

You need
Brinjal - 1 large
Onion - 1/2 cup finely chopped
Tomato - 1/2 cup finely chopped
Jeera - 1 tsp
Ginger & garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander & cumin powdet - 1 tbsp
Green chillies - 1 tsp finely chopped
Garam Masala - 1 tsp
Ghee / Oil - 2 tbsp
Salt

Coriander leaves - finely chopped for garnish



Method:
Grease the brinjal with a little oil, make slits all over the surface and cook in the microwave on high for 10 - 12 mins. (the original recipe called for cooking it over open flame)
Cool and peel the skin. Mash the pulp thoroughly and keep aside.
Heat the ghee/oil and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala for about 3 - 4 mins.
Add the mashed brinjal, garam masala and salt and mix well.
Serve hot garnished with the coriander.

This is off to the CC Challenge December Edition - Week 2

Tuesday, December 10, 2013

Eggless Banana chocolate chip cookies

For this month's PPCS I have come with Banana chocolate chip cookies. With both my in-laws being diabetic at home and with sweet tooth.. I have almost stopped baking sweets at home.. But as this is Christmas season and as the high command at our house ordered "Amma make cookies" I baked these... I love the smell of banana while baking :)

You need:
All purpose flour (Maida) - 1 1/4 cups twice sifted
Butter (at room temp) - 1/2 cup
Brown Sugar - 1/3 cup
Granulated Sugar - 1/3 cup
Banana puree - 1/4 cup
Baking soda - 3/4 tsp
Salt - 1/8 tsp
Vanilla extract - 2 tsp
Chocolate chips cookies - 1/2 cup



Method:
Cream together the butter, brown sugar, granulated sugar and vanilla till smooth and creamy (about 3 mins)
Add in the banana puree and beat for 1 min
Add in the flour, baking soda and salt slowly little by little on minimum speed
Beat till forms a firm dough
remove and wrap in aluminium foil and refrigerate (NOT IN FREEZER) for 2 - 3 hrs
Preheat the oven to 190C
Grease the tray
Drop small lemon sized balls of the batter into the greased tray - 2 inch apart
Any shape is fine as the cookie dough will flatten itself due to heat
Bake the cookies for 15 - 18 mins or till the edges start turning golden brown
Remove from oven and let it sit for 5 mins
remove onto the wired tray and cool further
Store in air tight container.
You should be able to get ~30 cookies

This is off to Jagruti's potluck party


Sunday, December 8, 2013

Sev Puri..

This is another recipe from my mom's book.. The notation on top of the page says TV. .so I think she noted it down from some TV show...

I love chaats and as today we had a gathering at my place I decided to make Sev puri as starter.. Belive me it is easy to make and arrange.. with a little preparation and planning you can serve a awesome starter to your guests

You need:
For Papdi:
Maida - 2 cups
Hot Oil - 2tbsp
Oma / Ajwain - 2 tsp
Salt
Water

Stuffing:
Potato - 2 large boiled and mashed
Peas - 1/2 cup boiled with little salt
Onion - 1/2 cup finley chopped
Salt
Red chille powder

Red Chutney:
Tamarind - 1 small lemon sized
Dates - 4 tbsp syrup
Jaggery - 2 tbsp
Pepper - 1 tsp
Jeera - 1 tsp
chilli powder - 1 tsp

Green chutney:
Coriander leaves - 2 cup chopped
Mint leaves - 3/4 cup finely chopped
Green chillies - 8 
Pepper - 4
Ginger - 1" piece
Rock Salt - 1 tsp
Salt

Curds - 1 cup whisked
Sev - 1 cup



Powder
Jeera - 3 tbsp dry roasted
Chat masala - 2 tsp
Pepper powder - 1 tsp

Method:
Papdis:
Mix all the ingredients expect water
Add little water and make a hard dough
Knead for 5 mins till you get a smooth dough
Take a ping pong sized ball and roll out using a rolling pin into a thin circle
Take a round cookie cutter and cut into 1.5" circles
Deep fry in oil on medium flame till crisp
Store in airtight containers

Stuffing:
Mix everything and keep aside

Red chutney:
Grind every thing together with 1/2 cup water
Strain the mixture and keep aside

Green Chutney:
Grind everything together into a fine paste with 1/2 cup water

Powder:
Grint the Jeera and mix it with chat masala and pepper powder

To Serve:
Arrange Papdi on the plate
Place a little stuffing on each of the plate
Add a little red chutney, green chutney and curd
Sprinkle a little powder
Sprinkle sev and serve :) 

This is off to the CC Challenge December Edition - Week 1

Monday, December 2, 2013

Capsicum Bhajji with Onion stuffing

For this month's SYS-W November series my ingredients were Capsicum and onion. After lots of tooing and froing I finally decided to make "my family favourite" snack.

You need:
Capsicum - 1 
Gram flour - 3/4 cup
Corn Flour - 1/4 cup
Red chillie powder - 2 tsp (as per taste)
Jeera powder fried - 1 tsp (Fry the Jeera without oil and fround it into fine powder)
Chaat Masala
Soda water 
Salt
Hing
Oil

For the Salsa
Tomato - 1 finely chopped (as finely as possible)
Onion - 1 finely chopped (as finely as possible)
Coriander - 1 tbsp finely chopped
Green chilli - 1 tsp finely chooped
Salt


Method
Heat the oil for frying
Mix flours, chillie powder, jeera powder, salt, hing.
Add soda water and make a medium consistency batter.
Cut the capsicum into 6 parts length wise and keep ready
Dip the capsicum pieces in the batter and drop it in the hot oil.
Fry till the bajji turns golden
Drain on towel

Mix all the salsa ingredients

To serve
Make a slit in the bajji
Stuff the salso into the slit
Sprinkle chaat masala
Serve hot :)


Thursday, November 28, 2013

Milagu Kuzhambu

For this month's PPCS I had to do Milagu Kuzhambu  from Shama's blog. This is the first time I am trying this recipe.. Thank you for sharing this Shama.

You Need:

Tamarind - small lemon size soaked in 1/4 cup water for 30 mins

For grinding :
Pepper - 4 tbsps
Jaggery - 2 tsps 
Jeera - 2 tsps
Coriander seeds - 2 tsps 
Channa dal - 2 tsps
Toor dal - 2 tsps
Red chillies - 10
Curry leaves - few
Salt to taste

Tadka :
Mustard and Jeera - 2 tsps each
Oil



Method:
Heat oil in a pan. Add ingredients for tadka . 
When it splutters , add grinded masala with little water and tamarind juice.
Allow to boil, till the oil separates out .


Notes:
Original recipe called for garlic, to be added to the ingredients for grinding. I omitted Garlic as I did not have any handy at home. It tasted awesome without the garlic too :)

Sunday, November 24, 2013

Achari Channa Pulav

I have made another Tarla Dalal's recipe for the last Nov "CCC challenge"This one is from Punjabi Khana cook book. 

you need:

Mango Pickle - 2 tbsp (I used avakai)
Rice - 1 1/2 cups
Onion - 1/2 cup thinly sliced
ginger Garlic paste - 1 tsp
Channa - 1/2 cup soaked and boiled
ghee - 2 tbsp
Mustard - 1 tsp
Fenugreek - 1 tsp
Cardamom - 2
Cumin seed - 1.2 tsp
Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt



Method
Clean and wash rice and keep aside
Blend the mango pickle in a mixer to a coarse paste. Keep aside.
Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cardamoms, cumin seeds and asafoetida.
When the seeds crackle, add the onions and sauté till they turn translucent.
Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.
Add the rice and sauté for 2 more minutes.
Add the water and pressure cook for 3 whistles.
Once the steam has escaped, dump into a big plate and seprate the grains out with a fork
Serve with Raita


Note: I have a half beetroot in the fridge which I have added to the recipe (this was not in the original recipe)

Tuesday, November 19, 2013

Super fast Guliyappa

Yes this is what I a going to call this guliyappa.. you can have the batter ready and feed the hungry husband with yumm guliyappa in just under 30 mins :)

Everyone loves guliyappa in my family, and usually we make this with extra dosa batter.. and  we grind extra batter to prepare guliyappa the next day. When I came across this Jhat pat guliyappa in my friend Smitha Kalluraya's blog.. I wanted to try this out.. and believe me this was a instant hit in my house..

You need:
Sooji Rava / Medium Rava / Upma Rava - 1 cup 
Rice flour - 1/4 cup
Thin variety Rice flakes / beaten rice - 1/2 cup 
Curd - 1/2 cup
Hot Water - 1/2 cup
Eno salt - 1 tsp
Jeera - 1 tsp
Onion - 1 medium finely chopped
Coriander leaves - 2 tbsp finely chopped
Green chilli - 2 tbsp finely chopped
Curry leaves - 2 tsp finely chopped
Salt
Oil

Method
Take thin rice flakes in a bowl add little water, just enough to submerge the flakes
Let it sit for 5 mins
Mash it, add rava, rice flour, salt, curds and water
Mix well add the eno salt and let it sit for 15 mins.
Add onion, coriander leaves, curry leaves, green chillies and Jeera to this mixture
Check the consistency, it should be a little thicker than idli batter
Heat the guliyappa tava
Add little oil in the the hollow area
Pour batter into each hollow and cook it covered on low to medium flame for about 4 - 5 mins
Turn the guliyappa with the help of a small spoon and let it cook for another 3 mins
Remove from the guliyappa tava and serve hot with coconut chutney

Saturday, November 16, 2013

Aloo Muttar Korma

For this weeks "CCC challenge" I have another one of Tarla Dalal's recipe from her cook "Punjabi Subzis". I have tried all the recipes in this book and this one of the recipes which everyone likes in my house.. I have quite a few variations of this recipe have followed the recipe from the book for this post.

You need:

Potato - 2 cup cooked and cubed into 1 inch pieces
Green Peas - 1 1/2 cup cooked
Thick curd - 3 tbsp whisked
Cream - 2 tbsp
Punjabi Garam Masala - 1 tsp
Butter - 1 tsp
Ghee - 2 tbsp
Salt to taste

For the paste
Onion - 1 cup roughly chopped
Green chillies - 3 chopped (~ 2 tsp)
Ginger - 1" piece finely chopped
Cashew nuts - 2 tbsp broken


Method:
For the paste:
Heat one cup of water in a pan
Add the ingredients for the paste and let it boil on small - medium flame for 15 mins
When cooled grind into a fine paste and keep aside.

Now heat the ghee in the kadai
Add the paste and saute till the mixture leaves oil from the sides
Add the cooked potato, peas, curd, cream, salt and simmer for 3 - 4 mins
Add the punjabi Garam masala and butter and mix well.
Serve hot 

Notes:
I mashed ~ 2 tbsp potato and mixed it with the gravy to give it body

This is off to the CC Challenge November Edition - Week 2

Sunday, November 10, 2013

Ellu chutney

This is one of my MIL's favourite chutney. So it gets done in our house very often. I ate this for the first time after my marriage when my MIL had done this with Akki Rotti and have loved this since.. 

You need:
Til - 2 tbsp (black or white)
Dry Red chillies - 8 
Tamarind - 1 small goli size
Coconut - 4 tbsp
Jaggery - 1 tbsp
Urad dal - 1 tsp
Salt




Method
Heat a pan
Dry roast the till on medium flame for 1 - 2 mins till you start getting a nice fragarance from the till
Remove and keep aside
To the same pan add urad dal and fry till light golden in colour
Remove and keep aside
Add 2 tsp oil and fry the red chillies. Remove and keep aside
Add coconut and roast for 1 min on med flame
Remove and grind everything together.
Serve with hot idli with a dollop of ghee / coconut oil on top.

This is off to Jagruti's potluck party.


Saturday, November 9, 2013

Methi Mattar Malai

I love anything made with Methi leaves. this I think is an acquired taste! And one of my all time favourite dishes made out of methis is Methi MAttar Malai. I have tried different versions of this available on the net but loved this one from Tarla Dalal's Punjabi Subzi's cook book. 

I learned cooking from Tarla Dalal's cook books and one thing I have learnt is if you follow her recipe to the T you cannot go wrong.

You need:
Methi leaves - 2 cups cleaned and chopped
Boiled Green peas - 1 cup
Cumin Seeds - 1/2 tsp
onion - finely chopped 1/2 cup
Tomato pulp - 1/2 cup fresh
Milk - 1 1/4 cup
Fresh cream - 2 tbsp
Sugar - 1 pinch
Garam Masala - 2 tsp
Salt to taste
Oil

To Be Ground Into A Smooth Paste (using Little Water)
Onions - 1 medium sized
Green chillies - 3
Ginger - 1" piece
Cashew - 10 unbroken ones (medium sized)
poppy seeds - 2 tsp soaked in 2 tbsp milk for 10 mins


Method
Heat 1 tbsp of oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
Add 1 tbsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn translucent.
Add the prepared paste and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the tomato pulp and garam masala powder, mix well and cook on a medium to high flame for 4 - 5 mins till the mixture starts leaving oil from the sides
Add the green peas, fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot with phulka

This is off to the CC Challenge November Edition - Week 2

Saturday, November 2, 2013

Appi Payasa

This is a traditional Udupi dessert. Again found this in the book I got from mom. There are soo many wonderful authentic recipes in it. This is the first time I am making this one and tasting this one (ok remember tasting this one)

You need
Chiroti Rava - 1 cup
Milk - 1 ltr
Cardamom - 1 tsp freshly crushed
Khismish - 15
Almond - for garnish
Salt - 2 pinch
Sugar - 1/4 cup (as per taste)
Ghee - 1 tbsp
Oil for deep frying


Method:
Heat Milk in a thick bottomed pan
Keep stirring till it reduces to 3/4 ltr
In the mean time mix choiroti rava, 2 tsp ghee, salt and little water to make a firm dough
Make ping pong sized balls and roll out like poori 
Heat oil in the kadai
Deep fry the rava pooris in the oil till they are golden brown
As they are made out of only Rava they will be crispier than the normal pooris
Crush the poori into small pieces and keep aside
Once the milk reduces to 3/4 ltr add the crushed cardamom powder and sugar
Stir on medium flame for another 4 mins
Add in the crushed poori.
Mix and keep stirring for another 2 - 4 mins on medium flame
In another pan heat ghee, add the raisins and fry till they start becoming golden in colour
Add the raisins to the payasa and remove from heat
Mix well
Let the payasa sit for 15 mins
The poori will absorb the milk and payasa will thicken
Garnish with Almond slivers and serve

Notes:
Payasa tastes better if it sits for more time (~ 2hrs)
If you feel the payasa is becoming drier, mix a cup of milk and 1 tbsp sugar to the payasa and bring the payasa to boil.

This is off to the CC Challenge November Edition - Week 1

Friday, November 1, 2013

Potato Stuffed Tomato

This is one of the easiest and tastiest stuffed tomato I have ever had. It is super easy to make and I used to make it san cheese for dinner atleast twice a week when I was in UK.

You need:
Tomato - 4
Potato - 1/2 cup boiled and mashed
Oregano - 1 tsp (as per taste)
Pepper - 1 tsp crushed (as per taste)
Garlic - 1 tsp Minced (as per taste)
Salt
Olive oil - 1 tbsp
Cheese - 3 tbsp grated (I use Mozerella)


Method:
Chop the top of the tomato (about 1/2 cm)
Remove the pulp with the help of a spoon
Chop of 1/4 cm from the bottom of the tomato so that the tomato stands on its base.
Dip your finger in little salt and rub the salt into the tomato
Keep it upside down on the paper to ensure all the water and any remaining pulp drops off
Heat 1 tsp oil, fry the minced garlic for a min or two till it changes colour slightly
In the mean time, mix the mashed potato, oregano, salt, garlic and crushed pepper
Stuff this mixture into the tomato
Keep a little mixture on top to form a peak
Brush olive oil on the outside
Grease a baking tray with oil and arrange the stuffed tomato in it
Top the tomatos with Grated cheese
Pre-heat oven to 190C
Bake the tomatos to 12 - 15 mins
Serve hot





Enjoy :)
Sending this to Viji's "SYS-W October series"



Monday, October 28, 2013

Uppu Huli Dose

This is one of my favourite comfort foods. This is from my mom's cook book. When I told mom that we have this event in the blogging world and I am supposed to cook something from a cook book, she gave this ledger to me. This is the book in which she used to write-up recipes when she got married and moved to Tamilnadu with my dad :)

It has soo many awesome traditional udupi recipes.. I am in 7th heaven :)

For uppu huli dose you need:

Raw Rice - 2 cup
Coconut - 1 cup grated
Methi seeds - 1 tsp
Urad dal - 1bsp
Coariander seeds - 4 tbsp
Jeera - 2 tbsp
Red chillie - 8
Tamarind - Lemon sized
Jaggery - 5 tbsp
Oil
Salt as per taste

Method:
Wash and Soak rice for 4 hrs.
Drain and keep aside.
Soak tamarind in hot water for 15 mins.
Take 1 tsp oil and seperatly roast urad dal, methi, coriander seeds, jeera and red chillie
Grind these with coconut and tamarind into a fine paste adding little water
Add rice and grind into fine paste
Add water till you get dosa batter consistency
Heat a dosa skillet and spread a tea spoon of oil. Pour a ladleful of the batter and spread it in a circle of desired thickness.
Drizzle some oil at the edges and cook coveverd for 1 - 2 mins.
Turn the dosa and cook for another 1 - 2 min
Once done serve hot

This is off to the CC Challenge of the month Week4

Peas Paratha

For this month's PPCS I had to do Peas Paratha from Poornima's blog. I have done peas paratha before but had mixed the peas with the dough. This came out very good and this is going to be a regular in my Kitchen...

Thank you poornima :)


For the stuffing:
Green peas - 1 1/2 cup
Onion - 1 medium finely chopped
Green chilli - 2 finely choppedCarrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomegranate(Anardana) powder - 1/2 tsp
Salt to taste

For the dough:
Whole wheat flour - 2 cups + for dusting
Salt to taste
Water as required
Ghee for greasing

Method:

Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Add the ingredients for the dough and mix well to form a dough. Rest it for about 30 minutes.
Make big lemon sized balls from the dough and keep aside
Flat the dough a little and put the stuffing in it and close and seal the edges.
Dust some flour and roll out into chapati.
Heat a tawa and cook paratha until done on both sides with ghee
Remove from the tawa.
Serve hot with butter or curd.

Notes:

I used frozen peas instead of fresh peas. Cooked the peas in water and drained the water. Pureed the peas once they were at room temp.
I topped the curd with my spice mix (chillie powder + chaat masala + fried Jeera powder)

Sunday, October 20, 2013

Chole Batura

Do you remember the Tarla dalal show which used to come on TV long long ago. I have this book where I have religiously noted down the recipes which she used to prepare on the show. Chole Batura was one such recipe in my book but I have never dared to try it as I used to feel it is such a lengthy procedure.. 

I saw this Chole Batura recipe on Mane Adiga on Suvarna TV couple of weeks ago. For this week's CC challenge I decided to brave this.. This is my first attempt at making this recipe and the chole tasted yummm, Batura was tasty ans soft but did not puff up as expected. May be I need more practice :)


You need 


For the Batura:

Maida - 2 cups
Sooji (chiroti) - 1 cup
Soda - 2 tsp
Salt - as per taste
Curds - 1 cup
Oil - 1 tbsp
Oil - for frying
Sugar - 1 tbsp
Water

For Chole:

Chick Peas - 1 1/2 cup (soaked for 5 - 6 hrs)
Onion - 1/2 cup puree
Tomato - 1 cup puree
Ginger Garlic paste - 1 tbsp 
Chole Masala -  1 tbsp
Garam Masala - 1 tbsp
Red Chillie powder - 1 tbsp (as per taste)
Jeera - 1 tsp
Oil
Salt

Method:

Take enough water in the cooker, water should be enough to just submerge the chole. Add a tea bag to the cooker. Pressure cook for 4 - 5 whistles.
Heat 1 tbsp oil in tha kadai
Add jeera
Once it starts crackling add the ginger garlic paste and fry till the raw smell goes away
Add the onion and fry again till the raw smell goes away (on med to high flame)
Add the Tomato puree and mix well
Add chole masala, garam masala, red chillie powder and salt and fry till oil starts leaving at the side
Add 1 cup of water to the mixture and bring it to boil
Take a handful of cooked channa, add 1/2 cup of water and grind it into a fine paste.
Add this to the kadai mix well
Add the cooked channa and mix well
Add another 1/2 of water if required and cook covered on medium flame for 5 - 10 mins.

For the Bature

Add curd and oil to maida, sooji, soda and salt.
Mix well. Add little water as required and make a dough (consistency should be that of chapati dough)
Rub oil on dough ball and let it rest for 45 mins to 1 hr
After an hour heat oil in the pan for deep frying.
Take a big lemon sized ball and roll out into a circle using the rolling pin.
slowly slip it into the oil
Deep fry till the baturas puff up and both sides turn golden

Serve hot with Chole, onion and lemon wedges

This is off to the CC Challenge of the month Week 3

Sunday, October 13, 2013

Ottu Shyavige

All of us love Ottu syavige in my house, so on one of our trips to Puttur I went out and brought the shyavige muttu. But the process of making it is soo long and tedious.. and how much every I have tried I just could not get the consistency right every time.

Couple of months ago when I went to mom's house she made syavige for us and said she has learnt a new method through her friend and has written down the process for me :) I took the  recipe and tucked it away in my bag and forgot all about it!



Last week found the recipe and here is how it goes:

You need:
Raw rice - 2 cups
Boiled rice - 2 cups
Salt

Method:
Soak the rice seperately for 4 - 5 hrs
Grind it into a fine paste in the grinder / mixe to idli batter consistency (pouring consistency)
Add salt and mix well
Grease the idle moulds with little oil
Pour the batter into idli moulds and cook it in the idli maker for about 20 - 25 mins.
Remove the idli from the mould and stuff it into the syavige maker
Press / turn the machine to get fine noodles.
Super easy :)

To Serve:
You can serve it with Kayi haalu
Sweet version - adding jaggery and scrapped coconut
Make chitranna and serve
Serve it with Avials

Notes:
Ensure you soak the rice seprately
Do not soak in boiling / hot water. Water must be at room temp
Press the idlis when they are hot, else you might need some muscle power to do it
You can use chalkkuli making machine (use the thin sev palte) if you are soaking 1/2 cup of rice each. This will be enough for 2 people.

This is off to the CC Challenge of the month Week 2


Thursday, October 10, 2013

Bonda Soup

This is one of my husband's favourite recipe. We usually stop at this restaurant in Sakleshpur on our way to Kateel and he always orders this. So on this fine day I decided to try my hand in making this recipe..




You need

For the Bhonda
Udad Dal (split black gram dal) - 2 cup
Green chilies - 3 - 4 finely chopped (as per taste)
Fresh Coconut pieces - 2 tbsp
Coriander leave - finely chopped - 2 tbsp
ginger - 1/2 inch piece finely chopped
Pepper - 8 coarsly ground
Hing - 1 tsp
Salt - As per taste
Oil - For deep frying

Method :
Wash and soak the udad dal for about 2 hours.
Drain the water. Grind it into a very fine paste without adding any water.
Add 1 or 2 tbsp to ensure the mixie runs fine.
Remove the Batter to a bowl.
To this add the green chilies, coriander leaves, pieces of fresh coconut, hing, ground pepper, ginger and salt. Mix well and keep it aside.
Heat oil in a deep frying pan till it is hot and then lower the flame to medium.
Take a small lemon quantity of the batter and drop it gently in the hot oil.
Depending on the size of the pan drop about 7 - 10 bondas in the hot oil.
Fry them till they are golden brown in colour.
Remove them onto a tissue paper to drain the excess oil
Make bondas with the remaining batter

For the Soup
Moong Dal - 3/4 cup
Green chilies - 2 slit into half
Ginger - 1/2 inch piece finely chopped
Tomatoes - 2 medium finely chopped
Onion - 1 medium finely chopped
Lime juice - 2 tsps
Salt As per taste
hing - as per taste
Coriander leaves - 2 tbsp (chopped)

For the oggarane - 2 tsp oil, 1 tsp jeera, 3 dry chillies,

Method:
Wash and cook the Moong dal in the pressure cooker for 4 - 5 whistles.
Remove the cooked dal from the cooker into a pan and mash well.
Add about 2-3 cups of water, slit green chillies, chopped tomatoes, chopped onion, chopped ginger, hing and salt and bring it to a boil.
Lower the flame and let it simmer for a few minutes.
Prepare the seasoning in a small pan - heat oil add jeera and dry red chilies. When Jeera starts changing colour remove from flame and pour it on the cooked dal.
Remove the dal from flame
Add lime juice and mix well.
Garnish with chopped coriander leaves.

To serve: Take the prepared hot soup in a bowl and add the bondas. Serve hot!

This is off to Jagruti's potluck party.



Sunday, October 6, 2013

Apple Kheer

Today is my first post in the CCC challenge and I am super excited. Thank you Srivalli for allowing me to become a part of this :)

This is for the 1st post of the first edition of Cooking from Cookbook challenge. There is this cooking show in Suvarna "Mane Adige" which my MIL likes a lot, she had noted down this Apple Kheer recipe. It is quick, simple and tates yumm.

Recipe Source: Mane Adige on Suvarna TV

You Need
Apple - 1 big
Milk - 1/2 ltr
Milkmaid - 4 tbsp (adjust as per taste)
Cardamom powder - 1 tsp
Almonds - Slivers for Garnish


Method:
Boil the milk in a thick bottomed vessel
Keep boiling till it reduces a little (approximate 20% reduction)
Add Milkmaid and stir well
Remove the skin on the apple and grate it ensuring you get long grates
Add this to the milk and continue boiling till the quantity is reduced by half
Add the cardamom
Remove from flame
Garnish with Almonds and Serve
It tastes good either Hot or Cold.

CC Challenge of the month


Thursday, October 3, 2013

Kadale Unde

During Krishna Janamastati we make 5 different types of unde for the pooja. Kadle unde is one of the most common undes we make and by the way this is one of my favorite unde and it is super easy to make.

You need:
Ground nuts - 1 cup
Jaggery - 1/2 cup powdered
Dried coconut - 1 tbsp (optional)
Water


Method
Roast the ground nuts and de-skin them.
Take half the groundnuts and grind them into a coarse paste
Take the Jaggery in a heavy bottomed pan
Add water till the jaggery is covered
Cook on medium flame till you get the desired consistency (1 drop of jaggery dropped in a bowl of water should hold its shape)
Mix the Groundnuts and shape it into small round balls
Store it in air tight containers.

Tip:
Dip you hands in water if you find it difficult to make the balls

Linking this to the following events: Traditional recipies @Jiya's masterminded by Pari and Kids Delight Potluck party
 

Wednesday, October 2, 2013

Badam Puri

I am not a big fan of making sweets at home.. then I had to do something for a themed cooking event of my group. .I first thought I will make "Hayagreeva" or "sapatha" as they are very very easy to make.. but before I could decide and start cooking after coming home.. my friends had already signed up for these...

Then my MIL suggested Badam puri.. This is the first time I have prepared sugar syrup all by myself.. (pretty happy with how this turned out :) )

You need
Maida - 2 cup
Ghee - 1/4 cup
Turmeric - 1 tsp
Baking powder - 1/4 tsp
Salt - 1 pinch
Cardamom powder - 1 pinch
Badam slivers - for garnish
Oil for deep frying
Water

For the sugar syrup
Sugar - 1 cup
Water - 1 cup




Method:
In a bowl mix Ghee, salt, turmeric powder mix with a spoon till it becomes a paste
Add this to the maida and mix it well with your fingers
Add little water and make a dough (like poori dough)
Knead for atleast 10 mins to take the air out of the dough.
Keep aside for 10 mins.

In the mean time prepare your sugar syrup. In a thick bottomed pan add the water,sugar and cardamom powder.
Heat on a medium flame for about 8 - 10 mins (till the sugar syrup attains almost 1 thread consistency)
Switch off the flame.

Make small lemon sized balls of the dough and roll out into a circle
Spread a very little amount of ghee and fold it first into half and then again into half
slightly press it and using the rolling roll out a little so that the layers are held together

Heat oil and fry one by one in medium flame till golden brown
Drain excess oil by spreading it on the kitchen towel
Drop the puris into the sugar syrup
Let it sit in the syrup for 5 - 6 mins (turn over once). Remove them in the order they were dropped in and spread them on s dry plate
Let it sit for 2 - 3 mins and serve them :)

How to do the round ones in the pic below:



Make a little bigger ball of dough
Roll it out like a chapathi
spread a little ghee and little maida on the surface
Roll the chapati into a tube

Cut into 1/2 inch pieces
press the centre so that you get concentric circles. ensure the outer layer does not break out..

Deep fry as above

Tips:
This is the first time I am trying this recipe - here are my observations:
Keep the oil setting low - med else the puri will start puffing up
Do not leave the syrup to sit long it will start solidifying.
Knead the dough well to ensure you get a smooth dough

Linking this to the following events: Traditional recipies @Jiya's masterminded by Pari and Kids Delight Potluck party

 

Saturday, September 28, 2013

5 min Banana Mug cake

For this month's PPCS I had to do this tasty "5 min mug cake" Balachandrika's blog.

As I do not eat egg, I have done slight modifications to the recipie.

Ingredients 
All purpose flour (maida) - 4 tablespoon  (sifted 4 times)
Banana - 4 tbsp (I used the long one)
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Sugar - 2 tblsp
Oil - 2 tblsp
Curds - 2 tbsp
Chocolate Sauce - 1 tbsp
Chocolate chips - 10
Butter


Method:
Mash the banana, mix it with oil and curds
Whisk well
In another bowl, mix the maida, baking powder, baking soda, sugar, nutmeg, cinamon powder and chocolate chips
Add the wet ingredients and fold in gently
Grease the cup with butter
Pour the mixture into the cup. Ensure you fill in only half of the mug
Microwave on high for 4 mins 
Transfer to the plate and dunk the chocolate sauce on it
Serve hot