November 30, 2011

Curd Vada For Blog Hop Week 10

Home is home. Wherever you go, whatever you do. There is an absolute sense of peace when you come back and lie down on that familiar couch of yours and nibble something. When i got back last evening, i only had the energy to soak up the warmth my kitchen offers. I realised i had missed my kitchen and that feeling  can not be described with words. And that only prompted me to get back to my blog which i had dutifully ignored while on vacation. Then i realised, its gonna be wednesday and it s time for blog hopping. I must thank Radhika for introducing me to some fantastic bloggers through blog hop. Every blog hop wednesday is a gala experience.Its absolute delight to cook from the blogs of accomplished cooks and this time i was paired with Vardhini Of Zesty Palette. Now, when i first visited her space, i was left open mouthed. And that s how it has been everytime i visit her blog. May it be her baked goodies like Oven Baked Breaded Okra or her everyday dishes like Methi Paratha she definitely proves that she s an awesome cook. I badly wanted to make her Upside down Apple Cake but was short on time. I instead chose to try the curd vada recipe. She has a low fat version on her blog but i just indulged this time. Low fat next time. I know i m kidding myself but let s move on to the recipe.

Source: Vardhini Of Zesty Palette
Soaking Time: 2hours
Cooking Time: Under 30 mins
Yields 8 medium size vadas


What you need?

For The Vadas

Whole urad dal dehusked 1 cup soaked in water for 2 hours
Green chillies 2 chopped finely
Ginger 1/2 " chopped finely
Onion 1 medium chopped finely (optional)
Curry leaves a sprig chopped finely
Salt to taste
Oil for deep frying

For dunking:

Fresh curd 2 and 1/2 cups
Cumin powder 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Salt to taste
Hot water 3 cups

For Garnish

Carrot grated 1/4 cup
Cilantro chopped finely 3 tbsp

How to make it?

I couldnt take step by step pics cos i dint have much time. And i think vardhini s pics are so awesome. So mine wouldnt have made justice anyway.

Lets get the curd ready first, shall we?? Whip the curd well. Add a little salt and cumin powder. Mix well. Temper with mustard seeds, urad dal and hing. Mix and keep aside.

Off to the vadas

Addiction Warning !!! Make a few extra because you are sure to munch a few as you make them.




First, wash the urad dal thoroughly and drain the water.
Next, grind the urad dal in a grinder for about 8 to 10 mins until thick and fluffy.
Add water by the teaspoon to move the grinder. I would not recommend a blender to grind the dal. You wont get the desired results. I added about less than 1/4 cup of water in all.
Once you have the batter ready, add salt,curry leaves, green chilies and ginger to the batter and mix well.
If you think the batter is too runny, then add about a tbsp of rice flour or refridgerate for 20 mins before frying.
Keeping it in the fridge also means less absorption of oil.
Now, place a flat bottomed kadai and heat the oil. The kadai should be a lil less than 1/2 full with oil.
Fellow bloggers and cookie loves,  now comes the tricky part. Making the vada. If you are not picky about the shape just make lil balls out of the batter and deep fry them.
If you are one of those people who cannot eat odd shaped delicacies, then take a zip lock pouch and place it on a flat surface.
Coat your hands with water, take a small ball of the batter, place it on the zip pouch and flatten it a little. Now, make a hole in the center with your finger. Carefully transfer this to the oil using your hands.
Fry on medium low flame till it s golden brown on both the sides.
Once done, place them on a paper towel.
Now, after the excess oil has drained, drop the vadas in the hot water for 30 secs.
Take it out, squeeze the extra water by placing them in between 2 spoons. Do this gently.
Now, dunk them in the curd and put them in the fridge.
Garnish with grated carrot and cilantro while serving.

Note: Fry the vadas in batches. I did 2 at a time. And dont fry them on a high flame. They dont become crispy that way and the insides dont cook evenly.
If you are going to add onions, add them just before frying cos they make the batter watery.
This goes off to this week s blog hop at Radhika s Tickling Palates

November 9, 2011

Pumpkin Fry Quickly

Pumpkins. One of those sweet thingies that i really like. There are so many things that can be made out of a good large pumpkin. And this simple and easy to make stir fry is a regular on my menu.

Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves: 2


What you need?

Pumpkin cubed 2 cups
Freshly grated coconut 2 tbsp
Green chilies 3 slit length wise
Salt as required

For Tempering

Oil 2 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a pinch

How to make it?

Boil the pumpkin until cooked but firm. Microwave on high for 8 mins. That should do it. Drain the water from the pumpkin.
Heat oil in a kadai and add mustard seeds. After they splutter, add hing and urad dal. Saute till it becomes light brown.
Now, add the green chillies and saute for a min or 2.
Next add the pumpkin and the salt.
Combine well.
After done, add the grated coconut and combine well.
Thats it . Done!!
Serve with rice and sambhar.

Serving suggestions: Araichuvitta sambharRasam

Araichuvitta Sambhar- Lentil stew with drumsticks

My mom makes this totally super duper sambhar with freshly ground spices. And it only tastes like heaven. I just love drizzling ghee on my rice, like you know a full tbsp full and then pouring sambhar in the middle of the rice and mixing it. Then i lick my fingers. Licking is strictly prohibited in my family but i do it when i eat my mom s sambhar. That s how much i m addicted to it. When there are days like today, when i have this almost insuppresible desire to eat my mom s sambhar, i try and recreate her version in my kitchen.

Recipe For Arachuvitta Sambar
( Learn To Make Sambar with freshly ground spices home style)

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Amma 
Serves: 3 
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for Rice
Cuisine: South Indian

Ingredients

Drumsticks 2 to 3 cut into long 1" pieces
Toor dal boiled 1 and 1/2 cups
Tamarind extract from a gooseberry size tamarind about 1 and 1/2 cups
Sesame oil 1 tbsp 
Salt as needed

For The Spice Paste

Channa dal 2 tbsp
Coriander seeds 2 tbsp
Dry red chillies 6 
Poppy seeds ( Yes! i said poppy seeds and please do try. Only then you will know how wonderful the flavour is) 1 tsp
Shallots 8 
Fenugreek seeds 1 tsp
Freshly grated coconut 4 tbsp

For Tempering;

Curry Leaves a sprig
Mustard seeds 1 tsp
Hing a large pinch 
Sesame oil 1 tbsp

Directions

Boil the drumsticks until cooked. Dont overcook them. I would recommend cooking them on stove top or Microwaving on high for 10 mins.
First, saute all the ingredients in a kadai for grinding except the coconut until the coriander seeds become aromatic and the dal becomes light brown.
Drain the water from the drumsticks and mash the toor dal well.
Heat a kadai and add the remaining oil.
Now, toss in the drumsticks and saute for a min or 2
Next, add the tamarind extract and salt and let it start boiling.
In the meanwhile, grind all the ingredients along with the coconut in a mixer to paste.
Check to see if the raw smell in the tamarind extract has gone.
It takes about 5 to 7 mins.
After this, add the ground paste and mix well.
Simmer for 2 mins.
Add the boiled dal and combine well.
Simmer until bubbles start appearing on the surface of the sambhar.
Remove from heat and temper with mustard seeds, hing and curry leaves.
Serve hot with rice, idly or dosa.
And i must say this, this sambhar tastes heavenly the next day.

Note: Use sesame oil for a nice flavour.
Dont skip the poppy seeds. They give a wonderful aroma and flavour to the sambhar.

Serving Suggestions: Potato Podimas ,Capsicum Paneer Masala Dosa

Soya Chunks Pulao

This simple pulao is rich in proteins and makes a yummy dinner with onion raitha. You can make it in a jiffy and what s more, its such a healthy option.

Prep Time: Under 10 mins
Cook Time: Under 30 mins
Source: Adapted from DK's chefinyou
Serves 2

What you need?

Basmati rice 1 cup soaked for 15 mins with 2 and 1/4 cups water
Soya granules 1 cup boiled in hot water for 5 mins and squeezed dry
Onion 1 large chopped finely 
Tomatoes 2 medium chopped finely 
Green peas 1/4 cup
Green chilies 3 slit length wise
Garlic 3 cloves minced finely 
Ginger grated 1 tsp
Garam masala 1/2 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder a small pinch
Bay leaf 1 
Salt to taste
Cumin seeds 1 tsp
Oil or ghee 1 and 1/2 tbsp

For garnish: 

Cilantro 1 tbsp chopped finely 
Peanuts roasted

How to make it?

Heat oil in a kadai.Add cumin and bay leaf. Allow the cumin seeds to splutter.
Add the onions and fry till transparent. Add garlic, ginger and green chillies.
Now, add the tomatoes and saute till oil seperates. Takes about 5 mins.
Add all the spice powders and turmeric powder next and combine well. 
Saute for a min.
Now, add the soya granules and saute for a minute or 2
Next,. toss in the peas and saute for another 2 mins
Finally add the rice along with the water and add salt to this mixture.
Transfer to a rice cooker and cook or cook in the kadai till done.
Garnish with peanuts and cilantro while serving.

Serve hot with onion raitha or tomato raitha.

Sending this to Vardhini s Dish It Out Event Soy and Tomatoes this month and Kavi s Healthy Cooking Challenge by Smitha.

November 8, 2011

Chole Masala Punjabi Style

Baturas, spongy and crisp are best eaten with this chole. There is also one more combination that i like with this protein filled bean sabzi. Bread chole. It s famous in the south and this chole tastes yummy with white bread and a generous squeeze of a lemon.My hubby s favourite too. And we love to have it for lunch or brunch as i like to call it when both of us wake up from our beauty sleeps only at 11 in the morning.

What an event and I won an award!!!

OMG!!! Its not even 7 months i started blogging and i won an award. Ok!! i know i m bragging but i cant help it. Now, it has only inspired me to cook more. As such, my husband says i should take a break from the kitchen. Imagine that coming from my hubby. I think now everyone will believe me. I ve actually been spending most of the time in kitchen. The kitchen happens to be my favourite place in my home. I love the aromas and the clutter in my kitchen and i ve never fretted once to cook.
coconut ladoo healing food
Now about the event. Siri Of Cooking With Siri came up with the healing foods series. This time the theme was coconut and i stumbled upon Sukanya s Saffron Streaks where she was guest hosting this event. I thought coconut was a breeze ingredient. No day goes by at my house without the use of coconut. We kannadigas love coconut. I just thought i ll submit one of my recipes which had a lot of coconut and i sent in my Aviyal. Do check out the mouth watering roundup here. The collection of those coconut starring recipes are so mouth watering.

And when i opened my mail this morning, i was in for a sweet surprise. Yes!! I was chosen for a book that has been sponsored by Siri and i must say both the books are awesome . So a big thanks to both Sukanya  and Siri for inspiring me to cook more.
Sending hugs all the way to both Siri and Sukanya. Thank you dears.

November 5, 2011

Pizza Do It Yourself

Lets make the dough from the scratch. Brilliant idea. Ummm.... I know some of you are staring at me. I know i know !! It s a lot of kneading. But i feel we must knead if we need some action. Go and shed a few calories as you need. You can always accumulate them from the pizza.

Prep Time: Under 15 mins
Rising Time: 2 hours to 24 hours what ever works best for you.
Yields 2 7'' pizzas


What you need?

All purpose flour or maida 1 and 3/4 cups
Active dry yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Olive oil 3 to 4 tbsp
Water for kneading

How to make it?

Mix yeast and sugar with some warm water in a cup and let it dissolve completely. After 5 mins, it would have become frothy. If it s not dissolved well, then stir well to dissolve.
Next, place the flour and salt in a mixing bowl.
Make a well in the flour in the middle.
Pour the yeast mixture into the well.
Now, with a rubber spatula or a mixing spoon start incorporating the water into the flour slowly and gradually.
Once, the yeast mixture is well combined, start kneading the dough by adding water gradually until you have a dough that leaves the bowl but sticks to the bottom. Takes about 6 to 7 mins.
Now pour the olive oil on your hand and start kneading with your oiled hand. Knead for about 7 mins.
Now, cover the dough with a cling film and let it rest in a warm place for half an hour.
Refrigerate for 2 hours minimum before using.
After 2 hours, take out the dough and make 2 equal portions of the dough. This is how the dough looked after 2 hours light and airy. But you will get better results after 24 hours so do try.
Roll out into 1 inch thick rounds on a well floured surface.
Poke with a fork on the surface of the base and let it rest for 30 mins
Now, the pizza.
What you need?
Onion 1 largesliced thinly
Tomatoes 2 medium size sliced
Capsicum 2  roasted on fire, black skin removed and cubed
Baby corn 6 roasted on fire
Mozarella cheese 100g each for a pizza cut into thin slices. Dont grate it cos its too much work and doesnt spread well after melting.
Parsley for garnish
Pizza sauce 2 tbsp for a pizza.
You can add veggies of your choice like sweet corn, olives or jalapenos.

How to assemble?

Preheat the oven to the maximum temperature setting for 25 mins.
In the meanwhile, grease a pizza pan with olive oil.
Place the base on the pan.
Spread a tsp of oil on the base to prevent it from getting soggy from the sauces.
Now, smear the sauce evenly on the base.
Next, arrange the veggies on the base, starting from the onions.
Now, place the cheese slices in such a way that it covers the whole pizza.
Next sprinkle the parsley.
Thats it. Done. Now slide it into the oven and bake for 20 mins or till the cheese melts and the veggies are cooked.
My pizza had come out beautifully. The cheese had melted and even browned a little. Stretchy and nice. I m going to try a pizza with maybe gouda or parmesan cheese next time.
Serve with any salad and a cold drink of your choice.

Sending this to Vardhini s Bake FestRadhika s Winter Carnival and Kalyani s Global Food Festival

Winter Carnival

Pizza Sauce From The Scratch

If you really want to have a yummy scrumplicious pizza, then make your sauce fresh. Says who?? Me! Lol!!
I have this obsession about making things restaurant made at home my style. And i love pizzas and pastas. I not only love eating them but also making them. So, what s my sauce??

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Can Be Spread On 3 7" pizzas


What you need?

Large ripe tomatoes 4
Garlic 3 cloves
Dry red chillies 3
Freshly ground pepper 1/2 tsp
Sugar 1/2 tsp
Salt 1 tsp
Oregano 1 tbsp if fresh 1/2 tbsp if dried
Mixed herbs 1 tsp (optional)
Olive oil 1 tbsp

How to make it?

First, grind together the tomatoes, garlic, red chillies to a coarse paste in a blender.
Heat the olive oil in a pan. Add oregano and saute for half  a min.
Next, add the tomato mixture and saute for 3 mins
Now, add the pepper, salt and sugar and combine well.
Simmer till the mixture comes to a semi solid consistency. More like chutneys made in indian style. Takes about 15 mins.
Now, add the mixed herbs and combine.
Simmer again for 2 mins.
Remove from heat and let it cool down.
Store in a dry air tight container in the fridge.
Stays good for 2 days.
Saw that lovely red of the sauce?? Arent you drooling? Now, go on and take a lick of that sauce.

November 4, 2011

Potato Podimas

The number of recipes that can be made out of potatoes are just amazing. And everything tastes excellent. I am not a potato lover but i like to use them in some dishes for their binding nature.But this one poriyal is my favourite. Easy to fix and tastes yummy with rice and rasam.

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Serves 2


What you need?

2 large potatoes boiled and mashed
Green chillies 4 chopped finely
Ginger grater 1 tsp
Turmeric powder a large pinch
Hing a pinch
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves a sprig
Oil 2 tbsp
Salt as needed

For garnish

Cilantro chopped 2 tbsp
Lemon juice 3 to 4 tsp

How to make it?

Pressure cook the potatoes to boil them.
Peel them and mash them lightly once done.
Now, mix the required amount of salt and combine well but take care not to mash the potatoes too much.
Heat oil in a kadai.
Add mustard seeds and after they splutter, add the dals and hing
Once the dals turn a light brown, add green chillies, curry leaves and turmeric powder.
Saute for 2 mins.
Next, add the mashed potatoes and combine well.
Now, saute the potatoes on medium flame for 3 to 5 mins.
Let it cool.
Once cooled, add the lemon juice to this and combine gently.
Garnish with cilantro and serve hot with rice.

Serving suggestions: Goes well with rice and RasamRib Gourd Dal,  Curry leaves garlic kuzhambu 

Vatral Kuzhambu in a jiffy

Ok, there are 2 kinds of vatral kuzhambu in my house. One for my lazy days and one for those days when i m really in a mood to cook. This one is the lazy version.

Prep Time: Nil
Cook Time: Under 20 mins
Serves 2


What you need?

Any vattral ( dried vegetable preserved in salt) I used sundaikai or turkey berry vattral 1 tbsp
Tamarind extract from a lemon size tamarind soaked in 1 cup warm water for 20 mins and diluted with another 1 cup of water
Jaggery a small bit
Sambhar powder 1 tbsp
Dry chillies 1
Sesame oil 1 and 1/2 tbsp
Fenugreek seeds 1/2 tsp
Mustard seeds 1 tsp
Hing a pinch
Salt as needed
Curry leaves a sprig

How to make it?

Heat oil in a kadai. Add the mustard seeds. Once they splutter, add the fenugreek seeds, red chili, curry leaves, turmeric powder and the vatral.
Saute for a min or 2. Then add the sambhar powder and saute for another min.
Now, add the diluted tamarind extract, salt, hing and jaggery.
Simmer on medium flame till the mixture reduces to 3/4 or a little less.
Serve with rice and appalam or as a side dish with Snake gourd Kootu

Serving Suggestion: Can be paired with pongal, rava pongal, snake gourd kootu and rice or just plain rice.

Snake Gourd Kootu

Almost any kind of gourd makes a delicious meal. Rich in water content, they are available mostly in winters in India. Rib gourds yummy fritters, ivy gourd stir fry, ash gourd yoghurt stew or even that agra peta , bitter gourd pitla and snake gourd either porial or kootu. The iyers make a delicious kootu called mulagu kootu that is pepper flavoured vegetables and lentils. And i cant resist it. Tastes delicious with papad. But in my house we make it in a slightly different way and eat it with Vatral Kuzhambu- tamarind based gravy with dried turkey berries.So here s my recipe

Prep Time: Under 15 mins
Cook Time: Under 30 mins
Serves 2 to 3


What you need?

Snake gourd cubed 1 cup
Channa dal or bengal gram 1/4 cup
Moon dal 1 tbsp
Turmeric powder a large pinch
Oil 1 tbsp

To grind:

Urad dal 1 tbsp
Coconut 4 tbsp
Cumin seeds 1 tsp
Green chilies 3 to 4
Raw rice 1 tsp
Pepper corns 4 to 5

To temper

Coconut oil 1 tbsp
Curry leaves a sprig
Hing a pinch

How to make it?

Pressure cook the snake gourd, channa dal and moong dal for 2 to 3 whistles together. Make sure the dals are the bottom and the gourd is on the top in the vessel. Add turmeric and enough water and cook till the dals are soft.
In the meanwhile, heat a few drops of oil in a kadai and saute all the ingredients for grinding except the coconut. Saute till the urad dal turns a light brown and pepper corns start popping.
Keep aside to cool. After this, add the coconut to this and grind to a paste in a mixer.
Heat some more oil in the same kadai and add the cooked dals and the gourd to the oil. Saute for 2 to3 mins.
Now, add the ground paste and salt. Combine well but gently.
Simmer for 4 to 5 mins.
Temper with mustard seeds, curry leaves and hing in coconut oil.
Serve hot with rice and Vatral Kuzhambu. It even tastes good with parathas.

Serving Suggestions: Vatral Kuzhambu, Papad, Plain Parathas

November 3, 2011

Badam Halwa

My husband loves sweets. But in my opinion, sweets are more difficult to make. Its a tricky thing where even a second or two matters to achieve the right colour, texture, consistency etc. And i made badam halwa when i began cooking. Surprisingly, it turned out excellent and it has been that way from then. I love almonds. No wonder they are called the king of nuts. And i m in love with almonds. Phirni, badam milk, milk shakes, halwa and what not?? Healthy and delicious. That s what almonds are. And badam halwa is the best thing that can come out of a cup of almonds in my opinion. For my husband, Anu presents Badam Halwa.


Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves: 2 to 3
Source: Adapted from chefinyou.com


What you need?

1 cup blanched almonds (Place the almonds in a bowl. Pour boiling water over it and let sit for 2 mins. Dont let it sit in the water for too long because the almonds become very soft and becomes difficult to peel. Then, transfer to a colander and rinse under cold water. Now wait until you can touch the almonds. Then hold the almonds at the broader end and press. Blanched!!)
1 cup milk (use skimmed milk if you are calorie conscious not that it matters anyway forget the calories i say!! this is so worth it)
1 cup sugar
1/2 cup ghee
1/2 tsp cardomom powder
1/2 tsp saffron threads
A few almonds slivered for garnish


How to make it?

First grind the blanched almonds and the milk together to form a coarse paste. Add milk little by little while grinding because all of that milk at once will not grind the almonds well. You can add all the milk at the end when the paste is almost done.
Now take a non stick pan. Yes, i said non stick because that is sure fire. Pour about half the ghee and heat it up. Next add cardomom. Now add the paste. Cook the paste for 4 mins stirring continously. If you give a break for long, it will burn. Its a very tricky thing to make. Be careful. The mixture will stick to the pan initially.
Next, add the sugar and mix well. Now the mixture will turn a little liquidish. Thanks sugar syrup !
Some people even make sugar syrup and add it to the almond paste. But that doesnt work well for beginners.
Now, cook the mixture for 8 to 10 mins. It starts boiling with little bubbles on the top.
Add this point, add the remaining ghee and saffron strands and mix well.
Keep stirring until you get a lumpy mass formed all together.
That s when it is done. Garnish with the slivered almonds and serve as a dessert or start eating it right away just like we did.

Note: You can add yellow food colour to the halwa.
Also, you can reduce the amount of ghee if you are cal conscious.


November 2, 2011

Malai Kofta For Lets Cook: Mughalai Series

When Radhika announced her lets cook event theme for this month as Mughalai cuisine, she left me drooling by igniting those memories all again. It was my dad who introduced me to malai kofta when i was young. I was a picky and suspicious eater and would never try anything new and that s one of the reasons i amaze my own self when i make something delicious and different in my kitchen. Me thinks, " Really anusha, how can you be so daring?" Mughalai cuisine is famous because of the extensive fruit and dry fruit usage in their platter. And i say, what a healthy way to eat fruits?? I love some dishes like the Navratna Korma, Zafrani pulao and Kashmiri Pulao. But Malai Kofta is the only dish that stays in my memory and in my taste buds even long after i ve eaten it. What bliss it is to bite into those deep fried koftas dunked in creamy gravy. And it s more bliss to have a Buttery naan with this delicious gravy. I ve been wanting to make it at home and Radhika just provided me with the right excuse. Great timing i say!!.

Prep time: Under 20 mins
Cook Time: Under 40 mins
Serves: 3 


What you need?

For the Koftas:

Potato 1 large boiled
Bread slice the sandwich variety 1
Green peas boiled 1/2 cup
Paneer grated 1/2 cup
Onion 1 medium finely chopped
Coriander powder 1 tsp
Garam masala 1/2 tsp
Green chilli 1 minced finely
Salt as needed
Cilantro 1/4 cup chopped finely
Cashews 1 tbsp broken and fried in ghee
Raisins 1/2 tbsp fried till fluffy in ghee

Oil for deep frying
Maida 1/2 cup and 1/2 cup + 2 tbsp water to make paste for coating

For the Gravy:

Onion 1 large chopped finely
Tomatoes 3 medium chopped finely
Grated ginger 1 tbsp
Garlic cloves 4 grated
Cashews 8 soaked in water overnight or atleast for 3 hours
Poppy seeds 1 tsp
Full fat milk 1 cup
Fresh cream 1/2 cup
6 cloves
Cinammon 1/2 " piece
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Red chili powder 1/2 tsp
Cumin coriander powder 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Salt
Oil and ghee 3 tbsp divided in 2:1 ratio

For garnish:

Cilantro 2 tbsps chopped finely
Cream 2 tbsp

How to make it?

Koftas:

In a large mixing bowl, place the potatoes, grated paneer and the peas.
Remove the crust of the bread and dip it in water. Squeeze completely and add to the mixing bowl.
Add all the spice powder, chillies, salt and coriander.
Now mix all the ingredients together like kneading the dough. Make a large lump.
Now start making small balls out of the lump.
Deep fry them in a kadai after coating them with the maida paste until they turn brown in colour.


Keep them aside. Please resist eating them. They are so yummy i ate the first batch and landed up making a second batch.

Now the gravy:

Grind the cashews and poppy seeds to a fine paste. Keep aside.
Heat 2 tbsp oil ghee mixture in a pan. Add the cloves and cinammon.
Saute for a min. Add the grated ginger and garlic next. Saute till they are light brown.
Now, add the onions and saute till transparent.
Next, toss in the tomatoes and saute till oil separates.
Add all the spice powders, combine well and saute for a min.
Let it cool.
After it cools down, blend the gravy with 1/2 cup milk in a blender to a fine paste.
In a kadai, heat the remaining oil ghee mixture.
Add the blended mixture and saute for a min. Add the remaining milk at this stage.
Next, add the cashew paste and stir well.
Finally, add the cream and combine well.
When small bubbles start appearing on the surface of the gravy, add the kasuri methi and combine well.
Now, go on and drop those lil beauties of koftas gently in the gravy and simmer for 3 to 4 mins.
Be very careful while doing this. Dont break the koftas.
Garnish with cream and cilantro.
Serve hot with rotis or rice or naan.
And i must say, this tasted delicious with the peas pulao that i served.

Note: You can also add cheese to the koftas for a richer kofta.
Some recipe versions suggest frying the koftas in an aebleskiver pan. That also works fine but dont do it without coating them in maida.
This is my entry to Radhika s event Lets Cook Mughalai and Vatsala s Potluck Party

Cheela For Blog Hop Wednesdays Edition 2 Week 8

OMG!!Radhika has been doing this herculean task for the past 8 weeks. Kudos to her first. Her meticulous planning and that well organised schedule of hers requires a pat on the back. This week she had paired me with Priya Mitharwal. I must say i was stumped when i visited her blog. It is an abode of recipes. Maybe she should write her own cookbook or something. And she sure is a committed blogger whose posts will make cooking a delight for anyone. Lovely space, healthy dishes and great presentations and garnish of the food that she makes. Priya Mitharwal s space is awesome. And i had a very tough time picking one dish from her blog. I had bookmarked 2 recipes. Those that had moong in them. You see, off late i feel we dont eat enough sprouts and legumes. So i wanted to make something protein rich. And she had some perfect choices. Sprouted moong tikki and this cheela that i made for breakfast today is what i had in mind. Since we dont eat tikkis for breakfast, i chose cheelas. Thank you, Priya for introducing me to this scrumptious dish. We enjoyed it thoroughly.

November 1, 2011

Instant Mango Ginger Pickle

I dont know how many of them know mango ginger. Its called maainji in tamil. And when i think of mango ginger, i can only remember the earthly aroma and the nice pungent flavour. Wonderful with curd rice or sambhar sadam. I eat it just like that. By the way, it is an aphrodisiac and also an antipyretic apart from the fact that it is an excellent appetiser. When i found it in the markets of baroda, i was on cloud 9. You see, i am addicted. My mom makes this instant pickle. Well, the original recipe is borrowed from a family cook who used to work at my grandparents'.

Prep Time: Under 15 mins
Cook Time: Nil
Marinating Time: 30 mins
Stays fresh for a week 


What you need?

Mango ginger 100 g
Green chillies 5 chopped finely
Lemon juice 3 tbsp
Salt as needed

For Tempering:

Mustard seeds 1 tsp
Hing a large pinch
Oil 1 tsp

How to make it?

Make up your mind to peel and peel and peel. This needs a considerable amount of peeling so get that peeler of yours and start working. Peel the gingers completely and chop it into tiny pieces.
In a mixing bowl, place the chopped ginger and add the salt,green chillies and lemon juice.
Combine well. Let it sit for 30 mins.
After marination, temper with mustard seeds and hing.
Now go on and indulge yourself with some of that pickle and a bowl of curd rice
This is my entry to Kavi s Event Healthy Cooking Challenge guest hosted by Smitha of My Tasty Curry

Beetroot Poriyal A Saturday Quick Fix Lunch Idea

Deep vermillion. Thats the colour of beets. I love that colour and i relish the sweetness. My amma makes this curry in a different way.I ve adapted her style and incorporated my own to this poriyal. However my husband preferred amma s version. (feels not so good)  The luxury of someone coming in to cook doesnt last forever and mine ended today. As usual, i was engrossed in something else and completely lost track of time. The clock struck 11 and i realised i hadnt started lunch. For days like these, i have a shortcut menu like my neighbour calls it. I make dishes which take less time but i just make sure they taste good the funda being eat less but taste good.  So i chopped up the beets, soaked the tamarind in warm water for the Rasam and started to make the meal. The menu was simple but i love such meals, healthy, yummy and quick. So make some of my poriyal and let me know.
                                           

Source: Amma
Serves 2 
Preparation time: 5 mins
Cooking time: 15 mins

What you need?

2 beetroots peeled and cut into small cubes
Grated coconut 2 tbsp
1 medium size onion chopped fine
1/2 inch ginger bit
Salt as per taste

For tempering:

Oil 1 tbsp
Urad dal 1 tsp
3 dry chillis
Mustard seeds 1/2 tsp
Hing a large pinch
Curry leaves if you have that luxury. Sadly, i did not.

How to make it?

Grind the coconut and the ginger to a fine powder in a mixer. Keep aside.

In a kadai, add enough water and boil the chopped beets. Dont add to much of water or you will lose the taste when you drain the water. It takes about 10 mins for the beets to be done. Drain the extra water and keep aside.

Heat the same kadai up and add the oil. Add all the ingredients for tempering. Next add in the onions and saute them till golden brown. Now add the beets and mix well. Add salt and saute for 2 mins.

Now add the coconut mixture to this and combine well. Saute for another 2 to 3 mins.

Serve with rice and any sambhar or kootu of your choice but rasam is the best choice.


Note: When my amma makes it, she doesnt add the ginger and onions. But i love the earthly flavour of ginger and the sweet taste of fried onions. You can try it without them too. My husband likes it that way but i personally recommend this version. You can also add some cooked chick peas to this but you ll have to soak them overnight and pressure cook them. I wouldnt advise cooking the beets in the pressure cooker too. You will lose the flavour.

This is my entry to Healthy Cooking Challenge event by Kavi and Smitha