Tuesday, March 29, 2011

Dill Masala Vada/Vadai


I have been planning to send in my entry to Ayeesha's numerous events for a long time but for some reason i have not been able to do so. So i thought i will make a dish specifically for her event A.W.E.D INDIAN CUISINE hosted by Taste of Pearl City and started by DK of Chef in You.Dill leaves have a very distinct flavour and this vadai with all its flavour is great to munch on.
INGREDIENTS


Gram dhal 3/4 cup

Red gram dhal 1/4 cup

Onion 1 small

Dill leaves 1/2 cup

Asafoetida a pinch

Oil for deep frying

Salt to taste

PREPARATION

Soak the dhal's together in enough water for 1 hour or so.

Chop the onion finely.

Clean the dill leaves and chop the leaves finely

Now drain the dhal completely and grind it coarsely without water.

To this mixture add the cut onion and leaves. Add the required salt too.

Make small balls, shape it into a Pattie and deep fry it till golden brown.

Drain into a absorbent paper and serve hot.

I served it along with Coconut Rice.

These flavourful vadai's are on their way to A.W.E.D INDIAN CUISINE

Also check out on
VAZHAIPOO VADAI
CABBAGE VADAI

Monday, March 28, 2011

Whole Wheat Braided Bread-March challenge -Fresh from the Oven


Hi
Was a little tied up with my daughter's exam and i could not blog all these days.Hopefully i will be a regular from now on:-)
This month's challenge for Fresh from the Oven is from Helen of Fuss free flavours.She challenged us to bake something yeasted using flour which you know either where it was grown or where it was milled.I am not sure about other countries but here in India most of us do get the flour milled in a local flour mill. I do. Am not a great fan of the store bought flours .So i decided that i will go ahead with the whole wheat braided bread from the flour that i get milled from the local flour mill.

INGREDIENT

Whole wheat flour 2 1/2 cups

Salt 3/4 tsp

Active dry Yeast 2 1/2 tsp

Sugar 1/2 tsp

Oil 2tbsp

Warm water 3/4 cup to 1 cup

PREPARATION

Mix yeast with half the water and little sugar and set it aside to froth up


Sift the flour with the salt and in a bowl


Now add the yeast water mixtue to the flour and knead well.

Transfer this sticky dough to a wooden board, sprinkle little flour and knead till dough becomes pliable

Keep it covered in a well oiled bowl and let it rise(45-60 minutes)


Click HERE for the savoury filling or make your own filling

Preheat the oven at 190 C

If your dough has risen by now , transfer it to a wooden board

Roll it into a rectangle( not very thin)

Keep the filling in the center along the long side

Make serrations on either side as shown


Sprinkle mozzarella on it

Plait it softly covering the filling


Transfer it to a oiled tray and let it rise for another 20 minutes. Apply milk or egg wash on this for that lovely golden crust

Bake in the hot oven till the bread turns golden brown approximately 15-20 minutes

This bakes well as a mini stuffed bun too:-)


Tastes yummy with that savoury filling

Tuesday, March 15, 2011

Suruttai Poli For ICC


This Month's ICC was more than welcome in my house...It was a sweet dish!!!!
Srivalli challenged us to make Suruttai Poli. The recipe was from Nithya's Mother and it turned out just PERFECT!!!!!. Suruttai means that which is rolled and poli is the sweet poli which we generally make. Here the stuffing is not inside the poli though.:-)

INGREDIENTS


FOR THE FILLING

Roasted gram/Pottu kadalai 1 cup

sugar 1 cup

Cashew nuts 20

Cardamom powder 1tsp

Grated coconut 2 tbsp

Ghee 1 tsp

FOR THE POLI

All purpose flour 1 cup

Salt a pinch

Oil for deep frying
PREPARATION


In a bowl add the all purpose flour and salt to it. Mix with enough water to make a soft pliable dough. apply little oil to it and let it rest for 1/2 hr or more

Powder the roasted gram and sugar together.
Chop the cashew finely and roast it and add the coconut.Combine with the powder and mix well. Keep it aside.

Make small even sized balls from the dough

Roll them into circles as thinly as possible( so that it does not puff up when deep fried)Spread the rolled puris on a paper.
When all the dough has been rolled out ,heat the oil in a pan and deep fry one by one(i deep fried in batches of 3)
the deep fried puris should have small bubbles on them and should not have browned or become crisp

Immediately after draining out the oil keep it on a flat surface, put a tbsp of filling inside and roll it tightly. It will be soft at this stage but will become crisp as it cool downs.
Repeat this for all the puris

Take a bite and yummmmmmmmmmm.......Too good.
This is a little similar to the Karchikai which my mother makes but the difference though is the puri is stuffed and then deep fried. Love both the versions

Thank you Srivalli and Nithya

Monday, March 14, 2011

Vegetarian Papas Rellenas


Hi
Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. I prepared the vegetarian version of Papas rellenas and this very much looks and tastes like out own stuffed aloo tikki:-)

INGREDIENT

For the outer covering
Potatoes 4 large

Corn starch 1/4 cup

Pepper powder 1tsp

Salt to taste

For the filling


onion 1 cut finely

Paneer(cottage cheese) 1/2 cup

Kasuri methi 1tbsp

Chilli powder 1tsp

salt to taste

Oil 1 tsp

Final covering

All purpose flour 1/2 cup

Salt 1/2 tsp

Water to make a smooth batter

Bread crumbs to roll the potato balls

Oil for deep frying

PREPARATION


Cook the potatoes, remove the skin and mash well without lumps. Add pepper powder, salt and corn starch to this and mix well.

FOR THE FILLING

In a pan heat 1 tsp oil and saute the onions till they turn transparent.Add chilli powder and salt to this and saute for a minute. Now add paneer and kasuri methi. Mix well. Let it cool.

Heat the oil for deep frying

Take a small ball of the cooked potato, spread it into a thin circle. Keep 2 tbsp stuffing into it, and roll the potato closed to make it into a oblong ball again.Make as many as you can and keep it aside.

Now dip each one in the prepared batter, roll it into the bread crumbs and deep fry till they turn golden brown.

Perfect papas rellenas ready

Serve with a sauce of your choice.I served it with home made tomato sauce.

Thank you Kathlyn and Daring cooks for this wonderful challenge.

Thursday, March 10, 2011

Coriander Pulav


Hi
This is my final entry for the last day of Srivalli's Blogging Marathon#3. It was fun doing this marathon with a group of amazing bloggers.This pulav is again a one pot dish which can be cooked very fast ,will help you on one of those days when you too lazy to cook an elaborate lunch/dinner, try this out:-)
INGREDIENTS

GREEN PASTE

Coriander 1 bunch(nearly 1 cup)

Mint leaves 2 tbsp

Green chillies 2

Cloves 2

Cardamom 2

Cinnamon 1"

Garlic 2 pods

Ginger 1/2"

FOR THE PULAV

Basmati rice 1 cup

Cumin 1/2 tsp

Onion 1(sliced)

Green bell pepper 1(cut finely)

Beans 6-8(cut finely)

Cauliflower 4-5 florets

Peas 1/4 cup

Lemon 1 small

Oil 2tbsp

Salt to taste
PREPARATION


Grind all the ingredients under the green paste category

In a pan(cooker), heat the oil. Add the cumin seeds and when then add the sliced onions. Saute till it becomes transparent, then add all the vegetables.

Now pour the green paste and mix well.

Add the rice, pour enough water(nearly 2 1/2 cups), add the necessary salt, close with a lid and cook till done. If using the cooker, cook up to 2 whistles

Serve with onion raita

Check out the final posts for this marathon by
30 MINUTES MEALS
Priya Mahadavan,
Pavani
Seven Days Of Salad
lla
Divya Vikram
For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur
Kids Friendly:
Vatsala,
JAY
Kamalika
Seven Days of Rice:
Priya Vaasu,
Padma Rekha
AND FEW LOVELY BLOGGERS FROM GROUP 1 ALSO DECIDED TO RUN WITH US...CHO CHWEET of them:-)
Check their blogs too
Srivalli
Divya
Usha

Thank you Srivalli and all the marathoners for continuously supporting me.
My daughter is very disappointed as the marathon is ending(She had a great time clicking pics and loved all the dishes)
Looking forward to the next marathon

Wednesday, March 9, 2011

Sesame Rice/ Yellu Sadam


Hi
Was wondering as to what could i cook for the 6th day of Srivalli's Blogging marathon....When i told my daughter i would make Sesame rice, she immediately shouted a big NO....was wondering why...? Well, i thought i will make her one of her favorite dishes(Tomato rice) but when ahead with Sesame rice. When i finished frying and grinding the powder for this rice, she came into the kitchen saying.."AMMA, that is a nice flavour"Immediately my face lit up....I DON'T HAVE TO MAKE ANOTHER RICE..YAY...LOL:-)
But not showing my happiness, i said :Oh , that is Yellorai, taste and see'.She did and said....Is this for Sesame rice???She went ahead saying"I thought you will just mix in the sesame and give".....GOD..She thought the Black sesame rice which we offer on Amavasya...HEHE......
Hmm now that she loves this, let me go ahead and tell you the most common Sesame rice preparation


INGREDIENTS

Rice 1 cup

Black gram dhal 3 tbsp

Fresh coconut( grated) 3 tbsp

Red chillies 6-8

White sesame 1/4 cup

Mustard seeds 1 tsp

Curry leaves few

Cashew few

Oil 2tbsp

Salt to taste

PREPARATION

Cook rice in 2 cups water. Spread it on a plate and let it cool

Heat 1 tsp of oil and saute black gram dhal, red chillies in it till it browns. Cool it

Now in the same pan fry the grated coconut well. Do not let it brown

Next fry the sesame in a dry pan till it splutters.Add asafoetida to this and mix with the other fried ingredients.

Grind all these into a fine powder adding necessary salt

To the cooled rice add this powder and mix well.

Heat 1 tbsp of oil in a pan and add the mustard seeds. When it splutters add the curry leaves and cashew. Pour this in the prepared rice.

Traditional sesame rice is ready to be served.
Note

Adding the coconut is optional. You can do the same procedure without coconut.
Prepare this powder well in advance and store it in the refrigerator. Use when required.


Hmmm ..that was a yummy rice for today, let's move on to see other dishes as well
30 MINUTES MEALS
Priya Mahadavan,
Pavani
Seven Days Of Salad
lla
Divya Vikram
For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur
Kids Friendly:
Vatsala,
JAY
Kamalika
Seven Days of Rice:
Priya Vaasu,
Padma Rekha

Tuesday, March 8, 2011

Paneer Pilaf


I came across this dish in Nupur's blog and had bookmarked it. I have blogged about this hereThis goes for the 5th day entry of Srivalli's blogging marathon
INGREDIENTS


Basmati rice 1 cup

Cumin 1/2 tsp

Cardamom 2

Cloves 2

Cinnamon 1" piece

Onion 1 sliced

Bell pepper 1 cut finely

Beans 4-5 cut finely

Carrot 1 cut finely

Ginger garlic paste 1tsp

Chilli powder 1tsp

Turmeric powder 1/4 tsp

Garam masala 1 tsp

Tomato puree 3/4 cup

Kasuri methi 1 tbsp

Oil 2 tbsp

Salt to taste

PREPARATION


Heat oil in a pan and add the cumin seeds.When it splutters add the whole spices and saute.

Next goes the onion into the pan and saute till it becomes transparent. Time to add the ginger garlic paste for that lovely aroma

Now dunk in the cut vegetables and saute for 2 to 3 minutes.

Add the chilli powder, turmeric and garam masala

Pour in the tomato puree and let it boil for a minute.

Now add the soaked rice , paneer, kasuri methi with the required water

Add salt, mix well

Close with a lid and cook it till done

Alternately you can directly cook this in a cooker for 2 whistles. I use this way to cook a super quick one pot meal

Serve warm with raita of your choice


I am rushing to see my fellow marathoners, please do join me
30 MINUTES MEALS
Priya Mahadavan,
Pavani
Seven Days Of Salad
lla
Divya Vikram
For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur
Kids Friendly:
Vatsala,
Jay,
Kamalika
Seven Days of Rice:
Priya Vaasu,
Padma Rekha

Monday, March 7, 2011

Corn Pulao


Hi
Today's dish for the rice variety for the Blogger's Marathon started by Srivalli is corn pulao.A very simple, fast to cook and a very delicious one pot meal.

INGREDIENTS

Basmati rice 1cup

Ginger garlic paste 1 tsp

Onion 1 sliced

Cardamom 2

Cloves 2

Bay leaf 2

Garam masala 1 tsp

Lemon 1

Cumin seeds 1/2 tsp

Oil 2tbsp

Salt to taste

PREPARATION


Heat oil in a pan. Add the cumin seeds.Next add the whole spices, saute for a minute.

Now add the sliced onions and fry till they become transparent

Add the green chillies and the ginger garlic paste and saute it.

Now put in the soaked rice and the required water

Add the corn, salt, garam masala as well.

Close with a lid and cook till done

I cook the whole process in a cooker, so takes a maximum of 15 minutes.

A very easy one pot meal cooked in a jiffy


Well! you have been seeing my rice varieties, lets check out the other themes being cooked by Srivalli's marathon bloggers:-)
30 MINUTES MEALS
Priya Mahadavan,
Pavani
Seven Days Of Salad
lla
Divya Vikram
For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur
Kids Friendly:
Vatsala,
Jay,
Kamalika
Seven Days of Rice:
Priya Vaasu,
Padma Rekha

Whole Wheat Almond Cookies



Hi
This month for Sweet punch Challenge Ria challenged us to make whole wheat almond cookies from Manjula's Kitchen.These cookies are one of the easiest that i have baked so far.

INGREDIENTS

Whole wheat flour 1 cup

Butter 1/2 cup

Sugar 1/2 cup

Sliced almonds 1/4 cup

Cardamom powder 1 tsp

Salt 1/4 tsp

Milk 2 tbsp


PREPARATION

Preheat the oven to 180 C

In a bowl mix the flour, sugar, sliced almonds,salt, cardamom powder.

To this add the butter and make it into a smooth dough. Add the milk if necessary to make a very smooth dough

Make it into 24 even sized balls.
Flatten them lightly and arrange them on a baking tray spaced apart.

Bake for 15- 18 minutes or till they start browning

Let it cool in the tray for 10 minutes

Perfect cookies are ready to be served with Tea or Coffee.....


Thank you Ria and the sweet punch team.It was a great bake indeed.
Thank you Manjula:-)

Sunday, March 6, 2011

Puliyogare / Pulikaachal


Hi
Today's rice variety for the theme 7 days of Rice for blogging marathon is Puliyogare.
This is one such rice dish which tastes yummy as is prepared and better after few hours.Making this is very easy too contrary to the belief that the base paste or Pulikaachal takes a long time to cook.I make this quite often.

PULIKAACHAL

INGREDIENTS

Tamarind 1 big lemon sized

Mustard seeds 1 tsp

Red gram dhal 1 tsp

Bengal gram dhal 1 tsp

Red chillies 6-8

Turmeric powder 1/2 tsp

Red chilli powder 2 tsp(or less)

Asafoetida 1/2 tsp

Oil 3-4 tbsp

Curry leaves few

PREPARATION

Soak the tamarind in water warm for some time and then squeeze out the puree from it.Add more water to this and repeat the process till you get clear near clear water left out in the tamarind

Heat the oil in a pan. Add the mustard seeds, when it crackles add the dhals, asafoetida, turmeric powder and saute it.Now dunk in the curry leaves to give that beautiful flavour. When it starts browning add the chillies and chilli powder and saute for a minute.

Now add the squeezed tamarind water to this.

Let it boil for 5- 7minutes

Add the salt and the jaggery

Continue to boil in medium flame till the paste turns thick or looks like slush.

Switch off and let it cool

DRY TOPPING POWDER

Coriander seeds 2 tsp

Fenugreek seeds 1 tsp

Black pepper 2 tsp

Dry roast these and grind it into a very fine powder

PULIYOGARE

INGREDIENTS

Rice 2 cups

Pulikaachal few tbsp( or according to individual taste)

Dry topping powder 2 tbsp

Oil 2 tsp

Mustard seeds 1tsp

Cashew few

Salt to taste

PREPARATION

Spread the cooked rice on a big plate and cool it. Add 2 tsp of sesame oil to this and spread evenly. This helps the grains to remain separate.

Put the pulikaachal and the topping powder on this and mix evenly.

Taste it and if necessary add more salt.
Heat sesame oil in a pan, add the mustard seeds and when it crackles add the cashew. When this browns add this to the prepared rice
Serve warm or cold....it will still taste yummy.
NOTE

Pulikaachal can be prepared earlier and refrigerated for over week.Check out Srivalli's Blogging marathoners for their recipes for today:-)

30 MINUTES MEALS
Priya Mahadavan,
Pavani
Seven Days Of Salad
lla
Divya Vikram
For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur
Kids Friendly:
Vatsala,
Jay,
Kamalika
Seven Days of Rice:
Priya Vaasu,
Padma Rekha

Friday, March 4, 2011

Tawa Pulao



I had seen this in Aipi's blog sometime back. When i received a mail from aipi telling me that her blog has been chosen for this month's Tried and tasted, i thought i will cook this. Not that i needed an event to try from her blog:-)I have tried many of her recipes, they turn out just perfect.
This rice dish was perfect for my theme of Blogger Marathon 2 too, so here comes the perfect street food recipe

INGREDIENTS

Cooked basmati rice 2 cups

Mixed cut vegetable(i used carrot, beans,Cauliflower) 1 cup

Onion 1 diced

Tomato 1 diced

Bell pepper 1 diced

Ginger garlic paste 1 tsp

Pav bhaji masala 1 tsp

Garam masala 1 tsp

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Asafoetida 1/4 tsp

Red chilli powder 1 tsp

Lemon juice 2 tsp

Salt to taste

Oil 2 tbsp

Cilantro to garnish


PREPARATION

Heat the oil in a non stick pan. Add asafoetida and cumin seeds

When it splutters add the diced onions and the turmeric powder and saute it for 2 minutes

Now add the cut tomatoes and the ginger garlic paste. When a good aroma comes out add the cut vegetables and saute further for 5 -7 minutes.

Time to add the the chilli powder,Pav bhaji masala, Garam masala and saute it.

Put the cut bell pepper and saute again. Now add the cooked rice, Squeeze the lemon juice mix thoroughly and cook it in very low flame with a lid closed to infuse all flavours

Delicious street food in your home ready :-)
Thanks Aipi.....truly very tasty:-)


Want to see other interesting recipes of Blogging Marathon 3 started by Srivalli, click the following links.....

30 MINUTES MEALS
Priya Mahadavan,
Pavani

Seven Days Of Salad
lla
Divya Vikram

For ongoing 7 Events
Priya Suresh,
Harini
Suma Gandlur

Kids Friendly:
Vatsala,
Jay,
Kamalika

Seven Days of Rice:

Priya Vaasu,
Padma Rekha

Sending this to Tried and Tasted started by Zlamushka and now owned by Laksmi and hosted by Priya of Mharo Rajasthan

Capsicum Rice


Hi

Blogging Marathon is back. This time i was a little late in replying to Srivalli to join this marathon and missed the first group but she was kind enough to start a second group for marathoners who will start their blogging from today to 10th of this month. I have chosen RICE VARIETIES as my theme.I start this marathon with capsicum rice.


INGREDIENTS

Rice (Ponni) 1 cup

Onion 1

Green capsicum 3

Lemon 1

Turmeric powder 1/2 tsp

Oil 3 tbsp

Dry masala powder

Red chillies 4

Coriander seeds 2 tsp

Cumin seeds 1 tsp

Black gram dhal 2 tsp

Bengal gram dhal 1 tbsp

Cinnamon 1"

Cardamom 2

Seasoning

Mustard seeds 1 tsp

Black gram dhal 1 tsp

Curry leaves few


PREPARATION


Cook rice in boiling water till 3/4th cooked.

Drain and cool.

Mix a tsp of oil to this

In a sauce pan heat oil and add the seasonings. When it splutters add the diced onion and then the capsicum till fry till it becomes soft.

Now add the turmeric powder and saute for a minute. Add the dry masala powder and saute it till a good aroma comes out. Add the cooked rice to this and mix well. Garnish with fried cashew and serve warm with a raita of your choice

Do check my fellow marathon bloggers for their wondeful creations
Divya Vikram, Harini , Jay , Kamalika , Ila , Padma Rekha , Pavani , Priya Mahadevan , Priya Suresh , Priya Vasu , Suma , Vatsala

Chocolate Panna Cotta and Florentine Cookies



The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
I chose to make chocolate pannacotta since i have a chocoholic at home:-)I used the recipe from HERE but substituted the gelatin with agar agar. Since i did not know the conversion between gelatin and agar agar, i posted the question in DB forum , and as usual Audax was there to help me out. I tried it with the suggestion Audax gave and am very happy with the result.

CHOCOLATE PANNA COTTA

Milk 1 cup

Agar agar(china grass) 7.5 gms

Water 1/4 cup

Whipping cream 2 cups

Sugar 1/2 cup

Semi sweet chocolate 3/4 cup

Vanilla 1/2 tsp


PREPARATION
1.Put the agar agar in water and let it rest for 2 minutes.

2. Heat the water agar mixture on a very low flame till it dissolves completely.Add milk to this. Let it heat for 2 minutes. switch off the flame and Keep it warm

3. In a saucepan heat the cream, sugar and vanilla and bring it to a boil.

Add chocolate and whisk till melted. Now whisk in the agar agar-milk mixture to it. Let it cool for 2 minutes( not completely else it will set)

Transfer to a ramekins or the glass to be served.

Agar agar sets at room temperature. But if you like it cold, transfer it to the refrigerator.

Yummy delicious chocolate pannacotta ready


NESTLE FLORENTINE COOKIES

Butter 1/3 cup

Quick oats 1 cup

Granulated sugar 1/2 cup

All purpose flour 1/4 cup

Golden syrup 1/8 cup

Milk 1/8 cup

Vanilla 1/2 tsp

Salt pinch

Dark chocolate 3/4 cup

PREPARATION

Preheat the oven to 190 C

Melt butter in a saucepan . Remove this from the fire and add oats, sugar, golden syrup, milk, vanilla, flour and salt. Mix well.

Drop a tablespoon of this in a greased cookie sheet not very near to each other(preferably 3" apart) and flatten it slightly

Bake them for 6- 8 minutes.

Allow them to cool in the sheet itself.

Meantime melt the chocolate in the microwave for a minute.

Peel the cookies and sandwich the cookie with the melted chocolate. I liked it with the chocolate though.


Thank you Daring bakers and thank you MalloryAnd thank you Audax for all the help