Thursday, July 31, 2008

Announcing SWC- Karnataka

After the wonderful round of SWC Maharashtra... its a pleasure for me to announce the theme for this months event of SWC, which is Karnataka- a state of rich culture and tradition... First of a big thanks to Lakshmi for giving me this opportunity to host a event... also thanks to Priyanka as she was the one who suggested me to host an event... We had wonderful SWC (Singapore Womens Community) rounds of Kashmir& Punjab hosted by Lakshmi, then Uttarpradesh hosted by Nupur, Gujrat by Priyanka and now in the last Maharashtra by Neha. Thanks to all these ladies for their in collecting all the recipes and putting wonderful roundups.... And its my turn with SWC- Karnataka

Karnataka's history takes us back to pre-historic times. The earliest find of the Stone Age period in India was an hand axe at Lingasugur in Raichur district. In 1956, the Kannada-speaking areas were grouped along with the princely state of Mysore to form what we now call Karnataka in 1973. Karnataka has the imprint of many dynasties.
While agriculture is the major occupation, the state boasts some of the most significant industrial growth in post independence India. Karnataka is as well known for its silk and sandalwood as for
its high tech industry.
Banglore, the capital goes by many names- the Garden City of India, India's Manhattan and Silicon Valley. One of the most industrialized cities of the country, its pleasant climate makes it the seat of much commercial and cutural enterprise. Rich in Samdalwood, Rosewood and Silk, it has a lot to offer than a day or two of sight seeing. Banglore, is undoubtedly the trump card of Karnata.

Cuisine of Karnataka

The delectable Karnataka cuisine is an inseparable part fo the state. Here, the range of cuisine is quite varied. The ingredients, flavors and the tastes of its cuisines are distinctive and versatile.






To Participate in this event
1. Cook any Karnataki dish may it is Rice, Chappati, Vege, Sweet or savoury and post the recipe with picture on your blog. Multiple entries most welcome.
2. Add a link back to this event announcement. Feel free to use the logo prepared by me.
3. Please send an e-mail to anisheetu(at)gmail(dot)com before 31st August
* Subject line: SWC Karnataka
*Your name
*Blog name
*Dish name
*URL to the post
*A picture of the dish (300x300 pixel)
4. Non blogger can e-mail me the recipe and the picture and I will be glad to include it in the round up. International bloggers also welcome.
5. Aready posted entries will be accepted, but it will be really fun to create a new dish!
6. The recipes need to be vegetarian as my blog is completely vegetarian.

The roundup of the category will be posted within two weeks after the deadline. Thank you and looking forward to all your enthusiastic participation.

Read more!

Solkadhi

A nice recipe which can be served as a soup or as accompaniment with white rice. I like this as it has a very nice colour... and flavour too.. So one more for SWC Maharashtra...

Ingredients
250gms coconut milk
10-12 Amsul
1tbsp garlic paste
1/2 tsp ginger paste
1 tsp green paste
Coriander for garnish (optional)
Salt if required




Mehtod
1. Soak Amsul in water for 2-3 hours. Remove the pulp from it.
2. In a blender add coconut milk, pulp of amsul, ginger-garlic-green chilli paste and salt if required.
3. Blend this all together nicely. Garnish with coriander and serve cold with white rice. Or have it just like a soup.

Note: Before adding salt check the taste of the Kadhi. Amsul has lot of salt hence there might not be any neccesity to add extra salt.
For coconut milk grate fresh coconut. Blend it with water, strain and use the extracted milk. Ready made coconut milk works much better...

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Wednesday, July 30, 2008

Vada Pav

A yummy wonderful and famous mouth watering street food of Mumbai... I still remember my college days... We used to bunk lectures and then go to the canteen for eating vada pav, samosa, kachori etc... Really college days are so nice no tensions... Just enjoy... Now whenever I back to India its for sure that we eat a lot of vada pav's, samosaa kachoris all street food :)... Even during my preganancy when my mom said eat whatever u want now later once baby is born there will be lot of restrictions... I eat a samosa, vada, vada pav, kachori, dabeli, chaat etc every day... :).. We do get these here in Singapore now a days... but the taste.. ofcourse a lot of difference... When I started sending my entries for SWC Maharashtra this was the first recipe i wanted to send... but did not get time to prepare.. now my craving for vada pav increased so much that could not wait any longer... and also the last date for entry was nearing... So this Vada Pav for SWC Maharashtra....

Ingredients

6 large boiled, peeled and mashed
1tbsp garlic paste
1 1/2 tsp green chilli paste
1 tsp turmeric
A pinch asafoetida
1 tbsp lemon juice
1/4 bunch fresh coriander leaves chopped
Salt to taste
8 Pav
1 1/4 cups gram flour (besan)
a pinch soda bicarbonate
2 1/2 tsp red chilli powder
1 tbsp oil Plus to deep fry

Method

1. In bowl mix mashed potatoes, garlic paste, green chilli, lemon juice, salt, 1/4 tsp turmeric powder, asafoetida and coriander.
2. Make 8 equal size balls of this and keep aside.
3. Take gram flour in a bowl, add soda bicarbonate, remaining turmeric powder, half a tsp of red chilli powder and salt. Heat one tbsp oil and add it to the gram flour mixture. Add just sufficient water to make a coating consistency batter. Reset it for fifteen minutes.
4. Heat sufficient oil in a kadhai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Remove and place on an absorbent paper.
5. Slit Pavs horizontally not slicing it completely, and stuff it with the hot vadas. Serve hot with fried green chillies.

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Anjeer and Dates Burfi

When I saw this on one of sites I was very very desparate to make it. Went to the market, bought all the ingredients and just made it. Its really a mouth watering burfi from figs and dates... And also a wonderful entry for this months sweet series event of toi...
So here goes a very very simple yet delicious burfi...


Ingredients

1 1/2 cups dried figs
1 1/2 cups dates seeded
25-30 Almonds
15-20 Cashews
15-20 Pistachios
1/2 cup ghee
1-2 silver warq (optional)




Method

1. Soak dried figs in two cups of water for three to four hours. drain and make a puree using a little water if required. Alternatively, place dried figs in one cup of hot water for two to three minutes. Drain and let cool. Make a puree using a little water if required.
2. Chop seedless dates and place in half a cup of hot water for fifteen to twenty minutes. Make a puree. Alternatively, cook dates in a Microwave oven on microwave high for thirty seconds and make a puree using little water if required.
3. Chop almonds, cashews, pistachios fine. Grease a tray with little ghee.
4. Heat ghee in a pan. Add figs puree and dates puree. Stir well and cook on medium heat, stirring continuously, for ten to fifteen minutes or till excess moisture dries up.
5. Add almonds, cashews and pistas. Mix well and continue to cook for ten to fifteen minutes stirring continuously. The mixture will begin to leave the sides of the pan.
6. Spread evenly on the greased tray. Let it cool a bit then spread silver warq.
7. Cool completely and then cut into pieces.


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Tuesday, July 29, 2008

Rajasthani Panchamel Dal, Matar ka Shorba & Chawal Ka Parantha

Rajasthani Panchamel Dal

Ingredients
1/4 cup Split gram (chana dal)
1/4 cup whole green gram (moong dal)

1/4 cup Splic black gram, skinless (Urad dal)
1/4 cup piegeon peas (toor dal)
1/4 cup red lentils (masoor dal)

salt as per taste
1" piece of ginger
2 dried red chillies
1 tsp coriander powder

2 green chillies
2 tbsp coriander leaves
1tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 medium size tomatoes

3 tbsp oil
1/2 tsp cumin seeds
4-5 cloves

a pinch asafoetida
1/2 tsp garam masala.


Method

1. Soak the pulses for at least two hours. Then boil them in salted water with turmeric powder till done. Wash green chillies, coriander leaves and peel ginger.
2. Make a paste of ginger and green chilli. Chop the coriander leaves. Wash and chop tomatoes.
3. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies. When cumin starts to change colour, add ginger-green chilli paste and saute for sometime.
4. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil separates. Add cooked lentils and water if required.

5. Cook for ten minutes, stirring well. Add garam masala powder and serve hot.



Matar Ka Shorba

Ingredients

500gms Green peas
1 medium sized onion finely chopped
2" piece of ginger
8-10 cloves garlic
2 green chillies
3 tbsp ghee or oil

1/2 tsp cumin seeds
2 bay leaves
salt as per
taste
1/4 cup cream

Method
1. Peel abd boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chillies to make a paste.
3. Heat ghee or oil in a pan; add cumin seeds and bayleaves, stir-fry for half a minute. Add
chopped onion and saute till onion turns light pink. Add ginger, garlic and green chilli paste. Saute for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup has a thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.

6. Stir in fresh cream and serve hot, garnished with a swirl of cream.

Chawal Ka Parantha Ingredients
1 1/4 cup whole wheat flour
1tsp salt
1/4
cup yogurt
2 tbsp ghee
1 medium sized onion
1cup steamed rice
1/2 tsp red chilli powder
1/2 tsp cumin powder
2 green chillies
oil to cook parantha


Method

1. Seive whole wheat flour along with salt. Make a soft dough with
yogurt, two tbsp ghee and half cup water. Cover with a moist clean cloth and set aside for half and hour.
2. Knead again and divide into four equal parts. Make balls and press between palms of your hand to make pedhas.
3. Peel and chop onion finely. Wash and chop green chillies.



4. Mix cooked rice with red chilli powder, cumin powder, chopped green chillies, chopped onions and salt.









5. Roll our each pedha into 3" diametre disc.
6. Stuff rice mixture in the flattened pedha and shape into a pedha again.











7
. Roll into a 7" diametre disc using a rolling pin.
8. Heat tawa. Place the parantha over it. Turn over once and spread some oil around it. Turn over and again spread little more oil on the other side. Cook till both sides are well cokked.







9. Serve hot with fresh yogurt and pickle of your choice.






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Sunday, July 27, 2008

Rice Aubergine Casserole and Lebanese Cold Cucumber Soup

A great weekend this time... It was a very very nice meet of the food bloggers on Saturday... Did not get time at all the update about it since then.. But my dear friend Priyanka was so fast and enthu. She has already updated with the meets agenda. I personally met a few them first time. Really had a very good chat and tips from all. The surprises were great. I too got a surprise ingredient from Nupur and will try very soon. A big thanks to Lakshmi for arranging this event. Waiting to meet all again.

A wonderful Saturday night special...


Rice Aubergine Casserole
A Complete Continental meal by itself.
Serves 4
Ingredients

1 C
up rice
2 bay leaves
1 tsp black cumin (shah jeera)
1 large round brinjal or aubergine (bharte waala baingan) cut into 1" pieces
1 large capsicum -cut into 1/2" pieces
oil for frying

Red sauce
2tbsp oil
1 1/2 onions chopped
4 large tomatoes pureed
1 tsp oregano
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp red chilli powder
1/2 tsp sugar

Cheese Sauce
1tsbp butter
1tbsp plain flour (maida)
2 cups milk
2 cubes cheese-grated
3/4 tsp salt
1/4 tsp pepper

Method
1. Srpinkle 3/4 tsp salt on the brinjal pieces. Mix and keep aside for 1/2 hour to sweat. Pat dry the aubergine pieces on a paper napkin or kitchen towel. heat oil and deep fry till golden brown. keep aside.
2. To boil rice, boil 5-6 cups of water with salt, bay leaves and shah jeera. Wash and add rice. Cook till tender. Strain excess water. Run a fork through the hot rice to separate the rice grains. keep aside.
3. To prepare the red sauce, heat oil. Add chopped onion. Ciik till it turns light brown. Add the pureed tomatoes. Add sugar, salt, pepper, red chilli powder and oregano. Cook for about 5 minutes till slightly thick. Remove from heat.
4. For the cheese sauce, heat butter in a clean pan. Add maida and stir on low heat for a minute. Add milk and stir continuously till it comes to a boil. Cook for about 2 minutes till it coats the spoon well. Remove from heat. Add cheese, salt & pepper. The sauce should be thin.
5. To assemble, spread half the cooked rice in a oven proof dish. Spread half the aubergines, and the chopped capsicums. Sprinkle with half the red sauce and then the white sauce.
6. Again spread the remaining rice, followed by aubergines then red sauce and then white sauce and lastly the capsicums. Cover with aluminium foil and bake in a preheated oven for 10 minutes at 200degree C. Uncoveer the casserole and bake further for 5 minutes. Serve hot.


Lebanese Cold Cucumber Soup


Serves 3-4 Ingredients

2 small cucumbers grated (1 cup)
1 1/2 cups thick fresh curd
1 cup full cream milk
2-3 tbsp raisins (kishmish)
2-3 tbsp walnuts chopped
3/4 tsp salt
1/4 tsp white pepper powder
a tray of ice cubes
2-3 tbsp mint leaves finely chopped to garnish

Method
1. Soak the raisins in water for 5-10 minutes
2. Peel and grate the cucumbers (check that they should not be bitter)
3. Place the curd in a large bowl and blend well with an electric beater or a whisk till smooth. add 1 cup milk and blen well again.
4. Add walnuts, cucumber, salt and pepper.
5. Drain raisins from water and add to the curd mixture. Add ice cubes and chill covered for 2-3 hours. The ice cubes melt and thin down the soup. Serve in bowls garnished with mint.






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Friday, July 25, 2008

Souther Curd Rice & an Award

A perfect dish during the scorching heat of summers

Serves 4

Ingredients

4 cups cooked rice

1 cup milk

1 cup fresh curd beaten

1 tsp salt

2 tbsp ghee or 3-4 tbsp oil

1 tbsp channa da;

1 tbsp urad dal

1 tsp mustard seeds

1 tsp cumin seeds

2 dry red chillies broken into small pieces

2-3 tbsp chopped ginger

10-15 curry leaves


Method


  1. Place the cooked rice (boil iti in water and drain the water) in a bowl.
  2. Soak the rice with milk
  3. Beat the curd with salt and add to the rice. Keep aside.
  4. To temper the rice, heat ghee or oil in a pan or kadhai. Add dals and stir on low heat till they slightly change colour. Add the mustard seeds and cumin seeds. When cumin seeds crackle add ginger and red chillies. Stir for a minute. Add curry leaves. Remove from fire.
  5. Add the curd rice mixture into the tempered oil and mix gently.
  6. Transfer to serving dish. Keep at room temperature for 1 hour and then refrigerate or serve at room temperature.
  7. Serve with lemon pickle and fried papad.
EC fromEasycrafts & Sowmya passed on this lovely award to me...thanks a lot










The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.



Passing on this award to Lakshmi, Priti, Nupur, Gayatri from new york &Vidya....



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Thursday, July 24, 2008

2 Tier Paneer Sandwiches

(Win32)">

Sufficiently sustaining for a light meal. Afew ready made potato chips can be served along with sandwiches to make the meal wholesome.

Serves 2

Ingredients

3 white bread slices

6 brown bread slices

14-15 paalak leaves-steam by pacing them in a big steel strainer kept upon a pan of boiling water for 2 minutes, till leaves turn a little soft

3 tbsp grated cheese


Curd Spread

1 cup curd hung for ½ hour

100gm paneer grated or ½ cup home made paneer smashed

½ tsp roasted cumin powder

½ tsp mustard powder

1 tsp red chilli sauce or tomato sauce


Vegetable mix together

½ cucumber-peeled, grated (½ cup)

1 small carrot finely grated carrot (½ ucp)

1 tomato-finely chopped without pulp

¼ tsp salt and 2 pinches pepper or to taste



Method


  1. Tie curd in a muslin cloth and hang for 30 minutes.
  2. Mix grated vegetables & tomato together. Add salt and pepper to taste.
  3. Beat hung curd till smooth. Add paneer, salt, pepper roasted cumin powder and mustard powder. Add chilli sauce or tomato sauce. Keep aside.
  4. Spread 1 heaped tbsp curd paste on one slice of brown bread.
  5. Cover with palak leaves. spread 1/2 portion of the vegetables.
  6. Top with a butter white slice and with buttered side down. Press lightly.
  7. Spread 1 tbsp curd spread again on this slice. Sprinkle 1 tbsp cheese.
  8. Top with a buttered brown slice with the buttered slice down. Press.
  9. Keep aside. Similarly make 2 more sandwiches. Wrap them in a cling film and refrigerate.
  10. At serving time, remove the side crusts and cut into half diagonally to get 2 triangular 2 tier sandwiches from each. Serve with a salad and a summer soup or a cooler.

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Vermicilli Upma & Magic Lamp of Luck

A very simple and quick breakfast.
Ingredietns
1 cup vermicilli
1/2 onion sliced long
1/2 tomato sliced long
1 tsp cumin seeds
1 tsp coriander chopped
1tsp oil
1 green chilli chopped
1tsp turmeric
Salt to taste





Method

1. Cut all the vegetables first.
2. Boil 2 cups of water
and then add vermicilli to it and boil for another 3 minutes.
3. Strain the vermicilli and rush through cold water.

4. Heat oil in a pan. Add cumin seeds, when they crackle add green chilli, followed by onions.

5. When the onions turn slightly pink add turmeric and then tomatoes.
6. Stir fry for a few minutes and then add the vermicilli and salt.
7. Mix well and serve hot.



The Magic Lamp of Luck was passed to me by EC of Easycrafts & Srilekha ... Thanks EC & Srilekha will pass it surely to some more...


The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere. And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all! * Start Copy Here* 1. Add your site(s) to the list once you have received the Magic Lamp of Luck. 2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck! 3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List. 4. 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Wednesday, July 23, 2008

Shaam Savera with Luchi & Paneer Rice

This was a delicious Sunday Lunch.... and an entry for Paneer a delicacy event of TOI
Shaam Savera
Ingredients
For Kofta
600gms Spinach
3-4 green chillies
6-8 cloves
3 tbsp cornflour
salt as per taste

Oil for deep frying
125 gms cottage cheese
For tomato gravy
3 tbsp butter
1 tbsp whole garam masala (4 green cardamoms, 6 cloves and bayleaf)
1tbsp ginger paste

1tbsp garlic paste
2 cups tomato puree
1 tbsp red chilli powder

1/2tsp garam masala powder
3 tbsp sugar/honey
1/2 tsp dried fenugreek leaves, crushed

1 cup fresh cream
2 tbsp chopped coriander leaves

salt as per taste

Method
1. Wash spinach under plenty of running water to get rid of any dirt . Blanch in boiling hot water and refresh in cold water. Squeeze out water and finely chop the spinach and also green chillies. Add half of chopped green chillies, salt, chopped garlic and cornflour to chopped spinach. Mix well and divide into twelve equal portions.

2. Grate paneer. Add salt and mash well. Divide into twelve equal balls.

3. Take spinach portions, clatten them on your palm and stugg paneer balls in them. Shape into balls. Deep fry in moderately hot oil for five minutes. Drain and keep aside.

4. Heat butter in a pan, add whole garam masala. When they crackle, add ginger garlic paste and remaining chopped green chillies. Cook for two minutes.

5. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil, reduce heat and simmer for ten minutes. Add sugar or honey and kasoori methi. Stir in fresh cream.

6. Serve koftas cut into halves on top of tomato gravy. Do not boil koftas in the gravy as they may break.


Luchi


Ingredients

2 cups Refined flour (maida)

1tsp salt
1tbsp ghee

1 cup water approx
oil for deep frying


Method

1. Seive flour with salt. Add ghee and make a soft dough with water. Keep covered with a moist cloth for half an hour.

2. Divide into twenty equal parts and make small balls.

3. Roll into elongated luchis.

4. Heat oil in a kadhai and fry the luchis till well puffed.

5. Serve hot with dal or any curry of your choice.


Paneer Rice

Ingredients
2 cups Basmati rice

1/2 cup grated paneer

1 tsp cumin seeds

salt to taste

3 cups water approx

1 tsp ghee


Method

1. Heat ghee in a thick bottomed vessel. Add cumin seeds.

2. When they crackle add grated paneer. Stir fry for a few minutes.

3. Add the washed rice and stir fry again till the moisture evaporates.

4. Add salt and water. Cook till the rice is tender.
5. Serve hot with any gravy and its tastes good just like that too.....

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Methi Mutter Malai

Wanted to try this since a long time. Few days back got very nice fenugreek leaves in the market and had other ingredients at home. A tasty combination of fenugreek leaves and green peas which is highly filled with iron. This is a good way of adding fenugreek to the diet of those who are fussy about eating green leafy vegetables.

Serves 6
Preparation & cooking time 35-40 min

Ingredients
3 teacups chopped fenugreek leaves
1/2 tsp cuming seeds
1 onion chopped
2 large tomatoes
1 teacup boiled green peas
1 teacup milk
a pinch sugar
3tbsp oil
salt to taste

To be ground to paste
1 onion
4 green chillies
1" piece of ginger
3 cloves garlic
2 tsbp cashewnuts
2 tsp poppy seeds (khus khus)

To be roasted lightly and powdered
2 small sticks cinnamon
4 cloves
2 cardamoms
4 pepper corns
2 tsp cumin seeds

Method

1. Wash the fenugreek leaves. add 1/2 tsp of salt. Wait for 15 minutes and then queeze out the water.
2. Put the tomato in hot water for 10 minutes. remove and blend into a puree.
3. Heat 2 tbsp of oil, add the cumin seeds and fry until they crackle. Add the fenugreek and cook for 3-4 minutes. Remove the fenugreek.
4. Add the balance 1 tbsp of oil and heat again. Add the onion and fry until golden.
5. Add the paste and fry for a minute. Add the tomato puree and dry masala and fry again. Add the peas, fenugreek, sugar, salt and little water and cook for a few minutes.
6. Serve hot.

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Tuesday, July 22, 2008

Palkachi patal bhaji (Spinach gravy)

A lovely recipe...

Ingredients

1 bunch spinach (palak)
2 cloves of garlic
1 green chilli
1 tomato
1tbsp green peas
1 tsp garam masala
1tbsp jagger (gur)
salt to taste
1 tsp oil
1tsp mustard seeds
1tsp turmeric
a pinch of asafoetida
1tbsp chickpea flour (besan)

Method
1. Clean spinach under running water and then chop roughly.
2. Chop tomatoes and mix with the chopped spinach also add the green peas.
3. Pressure cook all three together for few minutes. (1 whistle)
4. Once the pressure is out remove and mix the besan into it.
5. In a pan heat oil and put mustard seeds. Once they crackle add chopped green chillies, chopped garlic.
6. Once the garlic turns a bit brown add turmeric and asafoetida.
7. Add the spinach mixture, garam masala, jaggery and salt.
8. Add a cup of water and boil. Then simmer for 5 minutes more.
9. Serve hot with Poli or Bhakri.




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Methi Pachadi

A very very simple and fast raita... delicious and healthy too.... Ingredients

1/2 bunch fenugreek leaves chopped (Methi leaves)
1 onion finely chopped
Salt to taste
2 tbsp yogurt


Method
1. Mix all the ingredients and serve...


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Monday, July 21, 2008

Kothimbir Vadi


For SWC-Maharashtra event

Ingredients

2 cups packed coriander leaves chopped finely,
1 cup chickpea flour (besan)
1 tbsp rice flour
4 green chillies finely chopped

1tsp ginger garlic paste
1tsp sesame seeds
1tsp poppy seeds
2tsp lemon juice (optional)

1tsp turmeric
Pinch of asafoetida
1tsp garam masala
1/4 tsp baking soda
1tsp sugar
salt to taste
oil for frying

Method
1. Mix all ingredients together in a bowl, except for the oil.
2. Add enough water to make a thick batter and stir well to remove all lumps.
(consistency should be thicker than pakoda batter and thinner than chappati atta)
3. Grease a flat vessel. Pour the batter into the vessel.
4. Steam for about 15-20 minutes or till firm and cooked. Check by inserting a skewer into the vadi. It is cooked if the skewer comes out clean.
5. Let cook, unmold and cut into pieces.
6. HEat oil in a kadhai and fry the pieces till crispy and golden. Drain on a kitchen towel or tissue paper.
7. Serve hot garnished with coriander and any chutney or ketchup.

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Thursday, July 17, 2008

Vaangi Bharit

One more maharashtrian dish for SWC-Maharashtra event... and an award from Lakshmi... Thanks a lot Lakshmi for the award....










And now here goes the recipe for Vaangi Bharit


Ingredients
1 big round brinjal
2tbsp roasted peanuts
1 onion finely chopped
1 chilli finely chopped
2 tbsp yogurt
1tbsp coriander chopped
Salt to taste


Method
1. Apply oil to the brinjal and bake it over the gas flame directly from all sides for about 5 minutes.
2. Cool and then remove the skin. Smash it with hands and then mix all the other ingredients.
3. Serve as raita.


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Sabudana Vada & Sabudana Thalipeeth

After a long time.... Was busy with daughter so could not get time to update the blog... anyways this is for the very own SWC-Maharashtra event...

Sabudana Thali peeth


Ingredients
1 1/2 cup sabudana (sago)
4 potatoes
2tsp Red chilli powder
2 tsp cumin seeds

2tbsp roasted peanut powder
Salt to taste
Ghee to fry
Method
1. Soak the sago for 2-3 hours. Boil, peel and mash the potatoes.
2. Mix all the ingredients and make small balls out of it.
3. Use little water and roll out evenly with a hole in the center.
4. Roast on a hot tawa by applying ghee on both sides.
5. Serve hot with coconut or peanut chutney.

Sabudana Vada

Ingredients
Same as that for Sabudana Thalipeeth.






Method
1. Soak sago for 2-3 hours. Boil, peel and mash the potatoes.
2. Mix all teh ingredients and make small balls out of it.
3. Flatten the balls a little on the palms and deep fry them in oil till crisp and golden brown on both sides.
4. Serve hot with coconut or peanut chutney.

Peanut chutney
In a blender put roasted peanut powder, green chilli, little coconut, yogurt and salt. Blend to a smooth paste and serve.

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Tuesday, July 15, 2008

Doodhichi Koshimbir (Lauki Raita)

One more for the SWC-Maharashtra & Vow-Bottle gourd

This is a very traditional raita made during the Peshwai rule.... Got this wonderful recipe from one of my Maharashtrian friend and also the information about it...

Ingredients

1 cup bottle gourd
2 tbsp sweet yogurt
a pinch of black pepper powder
1/2 tsp sugar
1/2 tsp oil
1/2 tsp cumin seeds
a pinch of asafoetida
a pinch of turmeric
salt to taste


Method
1. Peel, wash and dice the bottle gourd. Pressure cook for 1 or 2 whistles.
2. Cool and then add yogurt, salt, pepper, sugar and mix.
3. Heat oil in a small kadhai. Add cumin seeds when they crackle add turmeric and asafoetida. Pour this tempering on the raita.

Note: If you dont like the tempering have the raita with out it.

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Wednesday, July 9, 2008

Kanda Batata Rasaa

For SWC-Maharashtra event
Ingredients
3 potatoes
1 onion
1 tsp oil
1 tsp mustard seeds
1 tsp asafoetida
1 tsp red chilli powder
1 tsp garam masala
salt as per taste
Method
1. Slice the onion long. Peel and slice the potatoes in big pieces.
2. Heat oil in a vessel. Add mustard seeds, when they crackle add chopped onions and fry till the onion become a little brown.
3. Add turmeric, asafoetida, red chilli powder and garam masala. Stir fry for a minute and then add potatoes.
4. Mix and add water enough to cook the potatoes. Add salt as per taste.
5. Cook until the potatoes become soft. Serve hot with chappati.

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Batatyache Bharit

For SWC-Maharashtra event
Ingredients
2 potatoes boiled peeled and smashed
1 cup yogurt
1 green chilli chopped
1 tsp cumin seeds
1 tsp turmeric
a pinch asafoetida
a few curry leaves
1 tsp oil/claryfied butter (ghee)
Salt to taste
Method
1. Boil the potatoes nicely. Cool, peel and mash them with hand roughly.
2. Heat oil/ghee in a small kadhai and add cumin seeds to it.
3. When they crackle add chilli, asafoetida, curry leaves and turmeric to it.
4. Pour this tempering on the mashed potatoes. Add yogurt and salt.
5. Mix well and serve.

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Lauki Pancakes

For the TOI Vow-Bottlegourd Event

Ingredients

1 cup grated bottlegourd
1/2 tsp red chilli powder
1 cup wheat flour (or as required to form a dough when mixed with bottle gourd)
Salt as per taste

Method

1. Mix grated bottle gourd, red chilli powder and salt.

2. Add wheat flour to it as to make a dough. Do not add water.

3. Press pancakes on the tawa with hand. Put a tsp of oil on it and cook crisp from both sides.

4. Serve hot with ketchup or yogurt.






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Lauki Kofta Curry

For the TOI Vow-Bottlegourd event

Ingredients
For the Koftas
Bottle gourd 150gms/2 cups grated
Gramflour ½ cup
Salt, red chilli powder to taste
Garam masala powder to taste
Dry mango powders to taste
Bread crumbs 4 tbsp
Method
1. Peel and wash lauki. Grate and squeeze out extra water.
2. Mix in all the spices, gramflour and breadcrumbs.
3. Make walnut-sized balls. Deep fry till golden brown.

For Curry
Ingredients
Onions, grated 2
Tomatoes, grated 3
Ginger paste 1 tbsp
Salt to taste
Red chilli powder ½ tsp
Dry mango powder ½ tsp
Garam masala powder ½ tsp
Coriander powder 1 ½ tsp
Coriander leaves, chopped a few
Green chillies, chopped 2
Oil 2 tbsp
Turmeric powder ½ tsp


Method

1. Heat oil in a pan. Add onions and fry till golden brown.
2. Add tomatoes, ginger and green chillies. Fry till the oil separates.
3. Add all the spices and fry for 5 min.
4. Pour the curry into a serving dish.
5. Garnish with coriander leaves.
6. Soak the cutlets in the curry.
7. Serve hot.


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