Wednesday, July 30, 2014

CORN RAITA TOASTED SANDWICH



I could never imagine making a raita sandwich, until I ate one. Believe me it tasted so good and definitely healthier because there are no fatty things in the stuffing. This is my bhabhi's innovative idea of using the left over raitas. You may use any raita of your choice. Do give it a try, I'm sure you are going to like it too. Here I am making with corn raita. You can have many variations like boiled potato, green peas, cucumber etc etc.


How to make Corn Raita .... see - HERE

Method:
1. Take 2 slices of brown / white bread.

2. Drain out the excess liquid from the raita and spread it on one slice. Place the other one on top.

3. Apply butter on the slices and toast it in a sandwich toaster or you can do it on the griddle also pressing the slices with a spatula on medium flame until crisp and golden brown.

No. of servings - 1
Preparation time ... 10 mins.
Spice level .. 2 out of 5




Linking to :
Nayna's Blog Event - Veg Box - Sweet Corn


ZUNKA / JHUNKA



This is a side dish from Karnataka prepared with gram flour and can be served with roti / puri / bhakri.
This hardly takes any time to make and all the ingredients are usually available in every kitchen. I had been planning to make this since a long time. Taking the opportunity of Pari's event, ONLY tried and tasted from Foodelicious, I made this with her recipe guidelines. As she has explained in her post that Zunka actually is a dry version of besan curry. This recipe is some what similar to Pithala, which is a wet version. I prefer this with to the dry version.


Ingredients:
Besan / gram flour ... 2 heaped tbsps
Onion ......... 1 small (finely chopped)
Mustard seeds ...... 1 tsp
Cumin seeds .... 1 tsp
Urad dal ............. 1 tsp
Dry red chillies .... 1-2
Turmeric powder .. 1/4 tsp
Green chillies ...... 1-2 (chopped finely)
Ginger ............ 1 tsp (grated)
Coriander leaves .... 2 tbsps
Curry leaves ..... few
Sour curds ..... 2 tbsps
Water ......... 1 glass or little more.
Salt .... to taste
Oil .... 3-4 tbsps

Method:



1. Heat the oil in a pan and add the mustard seeds, urad dal, dry red chillies and curry leaves.





2. When they crackle, add the ginger and green chillies. Tip in the finely chopped onion and saute until translucent.






3. Add the chickpea flour and turmeric powder. Saute until roasted lightly and you get a nice aroma.






4. Now lower the flame and add the curds and water. Stir immediately to avoid lumps.






5. Add coriander leaves, salt and simmer to cook. It takes about 10 minutes on low flame and keep stirring it from time to time.






6. Keep the consistency a little thinner as it thickens while cooking and further on cooling. Keeping this in mind add water accordingly.
After you remove from the gas when it is done you must keep stirring it from time to time to avoid it from becoming a thick lump.





Linking to
Dish Name Starting with Z @ Learning How to Cook






Tuesday, July 29, 2014

BABY CORN METHI PULAO



Ingredients:
Baby corn..... 6 (cut into 1 inch pieces)
Basmati rice ... 1 cup
Tomato .... 1 medium sized (chopped)
Green chillies .... 2-3 (slit)
Methi leaves .... 2 tbsp
Mint leaves ...... 6-8
Coriander leaves .. 1 tbsp
Cardamoms ...... 2-3
Cloves ................ 2-3
Garlic paste ....... 1 tsp
Turmeric powder ... 1/8 tsp
Cumin powder ....... 1/4 tsp
Coriander powder ... 1/4 tsp
Salt ... to taste
Oil ...... 3-4 tbsp

Method:
1. Heat oil in a pan. Tip in the cloves and crushed cardamoms. Add the garlic paste and saute.
2. Next add the tomatoes, baby corn and the greens. stir fry for a minute.
3. Now add the spice powders and salt. Mix well.
4. Put the washed and soaked rice and saute. Add double quantity of water (2 cups).
5. Boil it and then reduce the heat and let it simmer until done.
Pulao can be served with raitas or any stir-fried subzi.


Linking to :
Nayna's Blog Event - Veg Box - Sweet Corn


CORN & POTATO CUTLETS


This is a simple and tasty cutlet recipe with potato and corn. I love the flavour of methi in any dish.. The addition of fresh methi is much more flavourful but I have to make do with kasoori methi here in Brazil. 

Ingredients:
Potatoes ...  4-5  ( Boiled and mashed)
Corn ........ 1/2 cup ( I used the canned one)
Bread crumbs.. 2 tbsps
Kasoori methi ... 1 tsp
Green chillies .... 1-2  (finely chopped)
Coriander leaves ..Little (finely chopped)
Roasted and crushed cumin seeds .. 1 tsp
Turmeric powder ... a pinch
Salt ..... to taste
Oil ... to fry


Method:
1. Mix all the above ingredients except oil.
2. Make cutlets of  any shape.
3. Deep fry them until crisp and golden.You may pan-fry them if you like to.
Serve hot with chutney / sauce.



Linking to :
Nayna's Blog Event - Veg Box - Sweet Corn


CLEAR CORN SOUP WITH CORN KERNELS



Ingredients:
American Sweet Corn kernels: 1 cup. (or) 1 can of corn kernels
Water: 4 cups
Ajinomoto: 1/4 tsp
Salt: to taste
Sugar : 1 tsp
Milk : 1 tbsp
Pepper: 1/2 tsp
Corn Flour : 1 tbsp, made into slurry

Method:
1. Boil corn kernels in enough water until tender. (Alternately, you may pressure cook them.)
2. Add the 4 cups water to the corn in a pan, and allow to boil.
3. Add salt, sugar, ajinomoto, pepper and let it boil for 5 more minutes.
4. Add corn flour slurry. Simmer for another 5 minutes.
5. Finally, add milk, allow one boil and remove from fire.
Serve hot with soy sauce as accompaniment.

Linking to :
Nayna's Blog Event - Veg Box - Sweet Corn


Friday, July 25, 2014

CURRY LEAVES PICKLE / PACHADI


We all know the health benefits of curry leaves. They are a rich source of Vitamin A, Calcium and Folic Acid. Popularly known as kadhi patta, they are used very often in the South Indian dishes. They are also used as an herbal tonic in Ayurvedic medicine. Including this ingredient in your daily diet has many proven health benefits. They can be used both raw and cooked. Kadhi patta leaves are best when consumed fresh. Apart from adding them to the curries we can also make podi ( spice powder) or Pachadi (pickle) with these which can be served as an accompaniment with idlis, dosas or parathas. Here is a simple and easy recipe of a curry leaf pachadi / pickle.


Ingredients:
Curry leaves - 2 cups (tightly packed)
Tamarind ... lemon size (soaked and seeds removed)
Garlic ... 5-6 cloves (crushed)
Dry red chillies .. 10 - 12 ( add as per your taste)
Urad dal ... 1 tbsp
Chana dal .. 1 tbsp
Mustard seeds .. 1 + 1 tsps (half is for tempering)
Cumin seeds ... 1 tsp
Fenugreek seeds .. 1/2 tsp
Asafoetida .. a pinch
Turmeric powder .. 1/2 tsp
Salt .... to taste
Jaggery or sugar .. 1 tsp (optional)
Oil .... 1/2 cup ( preferably sesame seed oil )

Method:



1. Wash the curry leaves and drain them well.






2. Heat a little oil and saute them for one minute.






3. Grind the curry leaves and soaked tamarind coarsely.






4. Dry roast and grind the Urad dal, chana dal, dry red chillies, cumin, mustard and fenugreek seeds to a coarse powder.





5. Heat the remaining oil ( leaving 1 tbsp aside for tempering) and add the crushed garlic. Saute for half a minutes. Tip in the ground curry leaves paste and add salt. Stir for half a minute.




6. Now add the ground spice powder, turmeric powder.







7. Keep stirring until the oil separates. Heat a tbsp of oil and add the mustard seeds and asafoetida.When the seeds crackle mix the tempering to the prepared pickle.

Tuesday, June 24, 2014

KOMAJ ( Persian Bread )


This is a Persian bread with turmeric and cumin flavours stuffed with dates. Both these spices are extensively used in Indian cooking and the bread rolls tasted so flavorful, one of the best bread rolls that I have ever tasted.find any other information about it. The recipe is taken from Greg and Lucy Malouf’s book, Saraban – A Chef’s Journey Through Persia, and here’s what they have to say about Komaj.
“This is our interpretation of a wonderful savoury–sweet bread we tasted in the oasis town of Mahan in the south-east of Iran. Cumin is grown in abundance in the region and is used to flavour many of the local dishes, often in combination with turmeric. “
They usually make these breads in the heart shape in Iran. I have made some in the heart shape and some round ones.
Here goes the recipe :


Ingredients:
For the dough:
Flour ( all purpose flour or self raising flour ) .... 3 and 3/4 cups
Active dry yeast ..... 1 tsp
Warm water ... 1/8 cup
Cumin seeds ... 2 and 1/2 tsps (roasted and slightly crushed)
Sugar ... 1/4 cup
Turmeric powder ... 1/2 tsp
Salt ....... 1/2 tsp
Egg ... 1 (optional)
Warm milk ... 2/3 cups
Olive oil ... 1 and 1/2 tbsps


 For the filling:
Dates ... 12 - 15 ( Pitted and cut into pieces)
Butter ...25 gms (unsalted at room temperature)
Cardamom powder ... 1/2 tsp


Method:



Take 1/8 cup warm water and add 1 tbsp sugar. Sprinkle the yeast and leave it in the warm place for about 8-10 mins until it becomes frothy.





Mix the turmeric and crushed cumin seeds into the flour (save a tsp of cumin seeds for sprinkling on top) Knead into a dough adding the olive oil, salt and remaining sugar with warm milk. Also add egg if you are using it. I did not add in the dough but used the egg white for glazing.


After kneading, shape the dough into a ball and place it in the oiled bowl. Cover it and set it aside in a warm place to rise until double.(about an hour or so. In winter it may take longer)




Remove the dough, deflate it, knead it again for a few minutes.


 Shape it into a ball and again set it aside for a second rise until double.






In the meanwhile prepare the filling by mixing the butter, dates and cardamom powder.






Remove the dough after it is risen the second time. Divide into 8 portions first.




Roll out into a longer rectangular strip about 1/4" - 1/8" thick. Spoon a littlle filling in the bottom portion, brush the surface with water and fold it over the filling. Make sure to seal them well because they swell and open up during the baking process.


Cut it into any shape using a cookie cutter. Place them on a greased tray or butter paper leaving enough space between them




Repeat the same with the rest of the dough. You can make use of the dough left out from the cuttings also to make more rolls using different shape cookie cutters.






Let them sit for about 15 minutes. Brush them with milk or egg white and sprinkle the remaining cumin powder over them. Press it lightly to stick.



Bake them at 200 degrees C for about 10 - 12 minutes, checking in between. The time and temperature varies a bit depending on the type and size of your oven.Cool them on the rack. They can be served with tea. They taste better when fresh but you can refrigerate them and re-heat a little before serving.



This quantity makes about 10 - 12 Komaj

(Adapted from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf) http://www.amazon.in/Saraban-Chefs-Journey-through-Persia/dp/1742705138

Made for  Aparna's We Knead to Bake # 18 Komaj @ My Diverse Kitchen


Linking to:
What's inside My Tiffin Box? - Event @ Motions and Emotions 



Hearth and Soul Blog Hop Delicious food Edition - @ Zesty South Indian Kitchen


Monday, June 23, 2014

KOTHU PAROTTA


Kothu Parotta is very famous street food in the Southern states of India, specially Kerala and Tamilnadu. Kothu Parotta literally means chopped up rotis. It is somewhat like bhurji. Chopped up rotis are sauteed alnong with onions, tomatoes and spices. Non vegetarians love to add eggs and chicken. It is an amazing sight when you watch it being made in the streets ( with that "Tak Tak " noise made with the metal  spatula ) on a huge tawa , and all the ingredients being added one by one. You can use any left-over parathas. I have used ready made wraps to make it.

Ingredients:
Parottas / roti s/ wraps .... 3-4
Eggs ................... 2 (optional)
Onion ........ 1 large ( 1 cup )
Tomato ..... 1
Ginger ... 1 tsp
Garlic .... 1 tsp
Green chillies .. 2
Coriander leaves .. handful
Curry leaves ... 1 sprig
Mustard seeds .. 1 tsp
Turmeric powder .. 1/2 tsp
Garam masala powder .. 1 tsp
Red chilli powder .... 1/2 tsp
Oil

Method:
1. Cut the parottas or wraps into small strips or pieces.
2. Heat oil in a saucepan and add oil. Add the mustard seeds and curry leaves.
3. When they crackle add the ginger garlic and onion. Saute until translucent.
4. Now add the chopped tomatoes and stir-fry until they are cooked.
5. Next add the parotta pieces, salts and the spice powders. Sprinkle a little water to cook.
6. Meanwhile in a separate pan make the scrambles eggs and mix them into the cooking parottas.
7. Garnish with coriander leaves and serve hot.

Note: You can also add the eggs directly in the same pan as they do in the street shops but I prefer this way. There is no end to variations. Vegetarians can add any vegetables of their choice to make it more sumptuous. Non vegetarians have a choice of adding cooked and left over curries and kormas. You can go ahead and experiment with various masalas like sambar powder, chicken masala, pav bhaji masala etc etc ..


Linking to:
What's inside My Tiffin Box? - Event @ Motions and Emotions