Food Mazaa

CHEESY POTATO SLICES

2012-02-12T10:10:00.000+05:30

Ingredients:
Potato ....... 1 (large )
Tomatoes .. 2 small
Garlic paste... 1 tsp.
Tomato puree ... 2 tbsps.
Tomato ketchup... 1 tbsp.
Grated cheese ..... 3-4 tbsps.
Oregano ............ 1 tbsp.
Red chilli powder ... 1/2 tsp.
Salt ................... to taste
Oil.
For garnishing:
Palak (spinach) ..... 1/2 bunch.
Method:

1. Blanch the tomatoes.Make pizza sauce adding salt, red chilli powder, garlic, tomato puree and ketchup. Season with oregano.

2. Peel the potato and cut thin slices. Leave them in the salted water for 10 minutes. Fry them till half done. Drain and set aside.

3. Chop the palak leaves and sprinkle salt over them. Heat the oil well and deep fry them (using a big strainer) until crisp.

4. In a baking tray place the potato slices, spread the pizza sauce and top it with grated cheese.

5. Bake in the pre-heated oven for 8-10 minutes, until the cheese melts.
6. Serve them on a bed of crispy, crunchy spinach.
This goes to the Valentine's Day Event @ Annz Cafe

CUSTARD TRIFLE

2012-02-09T08:20:00.001+05:30

Ingredients:
Milk ......1 & 1/2 litres
Sugar ... 1 cup
Custard powder .....6 tsps
Jelly ... 2 pkts (2 different flavours)
Mixed fruits ... 2 cans
Sponge cake. ....1

Ingredients for egg-less Sponge cake:
Flour ..... 100 gms
Condensed milk ... 130 gms.
Margarine or butter.. 30 gms
Baking soda ......1/4 tsp.
Baking powder .. 1 tsp.
Milk ........ 50 ml.
Method:
1. Beat butter and condensed milk (1 minute).
2. Add flour, baking soda, baking powder and beat (2 minutes).
3. Add milk and beat (1 minute).
4. Pour in a greased 7 inch tin and bake in a preheated oven at 180 degrees for 20-25 minutes.

5. Make the jelly and set it in the refrigerator. Add less water than the recipe requires because the jelly should be firm.

6. Boil the milk adding sugar. Mix the custard powder in a small bowl with a little milk and stir it into the boiling milk. Keep stirring with a whisk to avoid lumps.

7. Now in a serving dish place the cake slices on the bottom and pour custard over it.
8.Put the fruits and jelly pieces. Serve chilled.
Linking this to:
Valentine's Day Special @ - Annz Cafe

Valentine's Day Event @ - Teenz Yummy Delights

Any One Can Cook - Series 41 @ Taste of Pearl City

PINEAPPLE JELLY

2012-01-25T14:10:00.000+05:30

Ingredients:

Pineapple .... 1

Pineapple jelly ... 1 pkt.

Cake .................. 7-8 slices ( you can use plain cake or fruit cake )
Sugar .......... 5-6 tbsps.

Method:

1. Peel and cut the pineapple into thin slices.

2. In a pan, mix the sugar with 2 cups of water and cook the pineapple slices for 10 - 12 minutes on low flame. This way you can preserve the pineapple slices and use them in the desserts, as raw pineapple gives a bitter taste if used directly. (You may use the canned one too )

3. Heat water and dissolve the jelly cristals in it as per the instructions on the packet.

4. Line a flat bottomed glass dish with the cake slices and pour half jelly on them and refrigerate to set.

5. Now pour the remaining jelly on it and garnish with the pineapple slices.

6. Refrigerate again to set.

This goes to:

CEDD # 6 @ - Veggie Platter

Valentine's Day Event @ - Teenz Yummy Delights

Valentine's Day Special @ - Annz Cafe

MANGO KULFI

2012-01-24T07:00:00.000+05:30

Ingredients:

Milk Powder (full cream) .... 3 tbsps

Water ............................. 3 cups

Sugar ............................ 2 tbsp (check the sweetness of the mango and adjust accordingly)

Mango pulp ................. 1/3 cup

Method:

1. Mix the milk powder in water and boil it. Add sugar and keep stirring until it is thick to the consistency of rabri.

2. Let it cool. Add the mango pulp and whisk it until blended.

3. Pour into kulfi moulds and freeze.

Serve with mango pieces.

Linking this to:

CEDD # 6 @ Veggie Platter

Valentine's Day Event @ - Teenz Yummy Delights

Valentines Day Special @ - Anzz Cafe

PEACH AND STRAWBERRY CAKE

2012-01-22T06:30:00.000+05:30

Ingredients:
Peaches ........... 1 tin
Strawberries (fresh)... 600 gms
Sugar .................... 1/2 cup
Chantilly cream
For the cake:
Butter ........10 tbsp.
Eggs ............ 3
Sugar .......... 1/2 cup
White flour .... 1cup
Baking powder ..... 1 tsp.
Milk ...................... 3-4 tbsp.
Vanilla essence...... a few drops

Method:
1. To make strawberry crush blend 500 gms. strawberries and cook in a pan with half cup sugar.
2. Sift the flour and baking powder.
3. Beat the softened butter and sugar until light and creamy.
4. Now fold in the eggs, one at a time, adding the sifted flour after each addition and stir in the milk and the essence.Beat until the flour is mixed well.
5. Grease an oven-proof dish and place the peaches and pour the cake mixture on top.(Save the liquid from the can for moistening the cake later)
6. Bake it in the pre-heated oven for 40-45 mins until done. (You can check the cake by inserting a knife.)
7. Let the cake cool and remove the upper crust of the cake with a knife.
8. Mix a little sugar and few drops of vanilla essence in half the liquid from the can (about one cup)and pour it on the cake with a spoon.
9. Spread the strawberry crush and decorate the cake with chantilly cream and the remaining strawberries.

(For variation you can use any other fruits )
This recipe goes to:
Valentines Day Special @ - Anzz Cafe

CEDD #6 @ - Veggie Platter

Valentine's Day Event @ Teenz Yummy Delights

BANANA MALPUAS

2012-01-21T07:22:00.000+05:30

Ingredients:
Wheat flour .... 3 tbsp.
Bananas ........ 2 small
Sugar ........... 1 and 1/2 tbsp.
Cardamom powder ..... 1/8 tsp.
Milk/water..................... to mix
Baking powder ........... a pinch
Pistachios (crushed)......... to garnish
Oil ................... to fry
Method:

1. Peel and cut the banana into very small pieces.
2. Mix flour, sugar, cardamom powder and baking powder amd make a thick batter adding milk or water.(Take the ratio of 3 spoons flour and 2 spoons banana)

3. Fry the malpuas in a shallow bottomed pan.
Sprinkle pistachio powder on hot malpuas.
You may use jaggery instead of sugar if you prefer.

Sending this to : Innovative Pakwan @ Dashami's Collection

CEDD # 6 @ Veggie Platter

Valentines Day Special @ Anzz cafe

FRIED POMFRET (Koliwada Style)

2012-01-20T07:15:00.000+05:30

This fish is a speciality from a Suburban area in Mumbai - Sion Koliwada.

The recipe originated from Kolis (fisherfolk) and now it has become a delicacy and is served in various restaurants in Maharashtra. But still people prefer going to eat in the small roadside thelas of Koliwada for the authentic taste.

This recipe here may not exactly be the same but it is quite close to the original one. My Maharashtrian maid prepared the marination.I was quite happy with the results.You can prepare prawns in the same way.

Ingredients:

Pomfrets ...... 2 small (any other fish can be used but pomfret is preferable)

Lemon juice .... 2-3 tbsps.

Ginger paste ... 1 tsp.

Garlic paste .... 1 tsp.

Red chilli powder.. 1 tsp.

Turmeric powder ... 1/2 tsp.

Garam masala ....... 1 tsp.

Ajwain (Carom) powder .... 1/2 tsp.

Red colour ............. 1/4 tsp.

Rice flour ............. 2 tbsps.

Salt ....... to taste

Oil ..... to fry

Method:

1. Clean the fish well and make a big slit on the side and lightly on both sides for the marination.Usually small entire fish is preferable for this recipe and not the slices.

2. Mix all the ingredients (except rice flour) with salt and lemon juice and rub on the fish.(out side as well as inside)Leave it for few hours.

3. Heat oil for deep frying. Sprinkle a little rice flour all over the fish and deep fry it till done.

Garnish with onion slices and lemon wedges. Serve hot.

Linking this to - Valentines Day Special @ - Anzz Cafe

VEGETABLE WONTONS

2012-01-19T06:37:00.002+05:30

Ingredients:

Wonton wraps .. 1 pkt. (To make wraps at home refer to the spring rolls recipe. Cut them into squares )

Capsicum ..... 1 small

Mushrooms .... 5-6

Carrot ............. 1 small

Baby corn ....... 5-6

Cabbage .......... 1/2 cup

Celery ............. 2-3 tbsps.

White flour ...... 2-3 tbsps.(to make paste)

Soy sauce ........ 1 tbsp.

Garlic paste ...... 1 tbsp.

Ginger paste .... 1 tsp.

Ajinomoto ....... a pinch

Salt ................ to taste

Oil.

Method:

1. Cut all the vegetables very finely.

2. Heat a tablespoon of oil and add the ginger garlic paste and saute.

3. Add the finely chopped vegetables and stir fry. Add salt, ajinomoto, soy sauce and stir fry till the water is dry. Keep the flame high as the vegetables have to remain crunchy ...do not over cook.Let the mixture cool.

4. Now add 1/4 cup water to the white flour and mix well. Cook it on low flame stirring continuously to make a paste to seal the wontons.( white sauce consistency)

5. Take a wonton wrapper, put a little mixture in the centre and apply paste to the edges. Close it like a triangle.

6. Now take the 2 edges and secure them overlapping each other and stick with the paste.

Deep fry and serve immediately with wonton sauce.

To make wonton sauce:

Garlic paste ..... 1 tsp.

Vegetable filling ... 2 tbsp.

Chilli sauce .......... 1 tsp.

Soy sauce ............ 1tbsp.

Tomato sauce ..... 1 tbsp.

Corn flour ........... 1 tsp.

Salt ..... to taste.

Oil ........ 1 tsp.

Heat oil in a small pan. Stir fry the garlic and add the filling mix. Stir in the sauces and salt.

Add a little water to the corn flour and add to the sauce stirring it continuously.The sauce should not be too thick.

Sending it to the event: Valentines Day Special
Hosted by - Anzz Cafe

HARIYALI PULAO

2012-01-18T10:15:00.000+05:30

Ingredients:
Rice : 4 cups

Fenugreek leaves (methi) : 1/4 - 1/2 cup
Mint leaves (pudina) : 1/2 cup
Coriander leaves (kothmir) : 1 cup
Ginger Garlic paste : 1 tbsp each
Green chillies : 4
Green Cardamoms : 6
Cloves : 6
Cinnamon : 2" stick
Bay leaf : 3
Caraway Seeds : 1 tbsp
Turmeric pd : 1/4 tsp
Salt to taste

For the balls:
Cottage cheese (Paneer) : mashed
Boiled potato : 1
Bread crumbs : 3 tbsp
Food colours : Red, Green, Yellow

Method:
1. Mash cottage cheese along with the boiled potato, bread crumbs and salt.
2. Divide it into 3 portions. Add red, green and yellow colours to each portion, make balls, deep fry and set aside.
3. Heat oil in a pan, saute the dry garam masalas, add ginger garlic paste, green chillies and the green leafy vegetables. Add salt to taste and turmeric powder. Stir fry for a while and set aside.
4. Boil the rice in a separate vessel with salt, till almost done, and drain it.
5. Now, layer it with the prepared green vegetables and the paneer balls, making 4 or 5 alternate layers, sprinkling caraway seeds and hot oil over each layer.
Cover and leave on very low flame for a few minutes.
Serve hot with raita.

This goes to the event: Valentines Day Special
Hosted by - Annz Cafe

RICH & CREAMY TOMATO SOUP

2012-01-18T09:30:00.000+05:30

Rich and Creamy Tomato Soup:

This recipe is sure to remind you of the thick tomato soup you've relished in hotels and wondered how they made it.

Ingredients:

Tomatoes : 5

Onions : 2

Wheat flour or corn flour: 1 tbsp made into slurry in 1/4 cup water

Water: 3 cups

Salt to taste

Black Pepper

Milk : 2 tbsp

Sugar : 1 to 1-n-half tsp

Cream: 1 tbsp

Method:

1. Boil tomatoes and onions together for 15 minutes. Remove and peel the tomatoes. Grind both in a mixer to a smooth paste. Transfer into a pan.

2. Place the pan on fire and allow the soup to boil.

3. Add salt, sugar, pepper and water.

4. Boil for a few more minutes. Add milk and simmer for 5 minutes.

5. Finally, add the wheat flour slurry and stir well. Remove from fire when the soup thickens.

Serve garnished with cream and pepper.

Linking this to - Any One Can Cook - series 38 @ - Taste of Pearl City

CRISPY BATTER FRIED PRAWNS

2012-01-18T07:13:00.000+05:30

Ingredients:
Prawns ........ 1/4 kg
Garlic paste ...1 tbsp.
White flour ... 1 cup
Corn flour .... 2 tbsps.
Ajinomoto ..... a pinch
Soy sauce ...... 1 tbsp.
Salt .............. to taste
Beer
Oil
Method:
1. Clean the prawns. Leave the tails intact.
2. Marinate them with garlic paste, soy sauce, ajinomoto and salt.
3. Make a thick batter with the flours adding salt and beer to mix.
4. Just before serving dip the prawns in the batter and deep fry them.
Serve with chilli sauce.

Linking this to: Any One Can Cook - series 38 - @ - Taste of Pearl City

Valentines Day Special @ - Anzz Cafe

CHICKEN FRY

2012-01-18T06:41:00.000+05:30

Boneless Chicken Pieces - 500 gms

Yogurt - 1/2 cup

Lemon - 1 medium

Ginger garlic paste - 3 tsp

Salt to taste

Red chilli powder - 1 tbsp

Garam Masala - 1/2 tsp

Dhania Powder - 1/2 tsp

Any Chicken Masala powder available in the market - 3 tsp (You can substitute it with garam masala if unavailable)

Method:

1. Add all the ingredients to the chicken pieces, mix well and leave to marinate in the refrigerator for half a day (or atleast 2 hours).

2. Before making, remove the marinade from fridge. Drain all the excess moisture well. Make sure that no moisture is left in the marinade.

3. Heat 3 tbsp oil and add half the chicken pieces.

4. On high heat, stir the chicken until it is evenly coated with oil. Then simmer & cover.

5. We need to shallow fry the chicken while stirring often in between. Fry covered on sim until golden brown.

6. Drain on a tissue.

Garnish with onion rings. Serve hot with chilli sauce.

Linking this to:
Any One Can Cook - series 38 @ - Taste of Pearl City

Valentines Day Special @ - Anzz Cafe

VANGI BHATH

2012-01-17T06:51:00.000+05:30

Ingredients:
Rice - 2 cups

Brinjal - 2 chopped
Cumin Seeds - 3/4 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder – ¼ tsp
Tamarind Juice - 2 tsps
Jaggery – small piece
Groundnuts - 3 to 4 sps
Salt to taste
Coriander Leaves - for garnishing

Roast (in little oil) & Dry Grind:
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Coriander Seeds - 2 tsp
Dry Red Chillies - 5 to 6
Curry Leaves - 1 sprig
Dry Coconut - 100 gms

Method:
1.Wash and cook rice.
2.Roast urad dal, chana dal, coriander seeds, dry red chillies, curry leaves, dry coconut in little oil and dry grind along with tamarind juice and jaggery.
3.Fry the brinjals.
4.Heat oil in a pan. Add cumin seeds, some curry leaves, groundnuts, chana dal ½ sp, urad dal ½ sp and let them crackle.
5.Now add the ground paste, turmeric powder, red chilli powder, salt and mix well.
6.Add the brinjals and the cooked rice and mix well till evenly coated.
7.Garnish with coriander leaves.

Linking this to - Valentines Day Special @ - Anzz Cafe

&
Any One Can Cook - series 38 @ - Taste of Pearl City

SWEET BREAD COINS

2012-01-17T06:40:00.001+05:30

Ingredients:

Bread Slices

Sugar - 2 cups

Water - 1 cup

Cardamoms - 4

Saffron - a pinch

Oil for frying

For Mawa:

Milk powder - 3 cups

Sugar - 1 cup

Ghee - 1 tbsp

Cardamom Powder - 1/4 th tsp

Lime Juice or Vinegar

For Garnishing:

pistachios

Cherries

Method:

1. Cut the bread slices in a round shape using a cutter or a bottle lid.

2. Fry till gloden brown and crisp.

3. Make a thick syrup with sugar, water, saffron and cardamoms.

4. Mix 2 cups milk powder with 1 and 1/2 cups water and make paneer(cottage cheese) using vinegar or lime juice.

5. Drain and allow it to cool.

6. In a bowl, mix lightly -1 cup milk powder, the prepared paneer, 1 cup sugar, ghee and cardamom powder.

7. Spread it in a flat dish and microwave it for 3-4 minutes. (Mawa is ready)

8. Crumble this mawa and pour a few spoons of milk to make it of spreading consistency.

9. A few hours before serving, place the bread coins in a flat dish, pour the sugar syrup over them with a spoon and let them soak for about 1-2 hours or until they are softer.

10. Spread the mawa over them and garnish with pistachio powder .

11. For variation you can also garnish with a cherry.

Serve chilled.

Linking it to - Innovative Pakwan @ - Dashami's Collection

&
Valentines Day Special @ - Anzz Cafe

RAJMA SOUP (Kidney Bean Soup)

2012-01-16T08:10:00.000+05:30

Ingredients:
Kidney Beans (Rajma): 250 gms (about 1 cup)
Tomatoes: 3
Onion: 1
Green Chillies: 2-3
Cinnamon stick: 2 inch piece
salt to taste
black pepper
ajinomoto: 1 pinch (optional)
Method:
1. Soak the kidney beans overnight or for 6 hours atleast.
2. In a pressure cooker, add the soaked b eans, tomatoes, onion and chillies. Pressure cook in 5 cups of water until the beans are soft and mashable.
3. Blend the mixture and strain in a pan. (Do not add any more water. The soup is eaten thick.)
4. Bring the soup to boil, add salt, pepper & ajinomoto and simmer for 10 minutes.
Serve hot, with a topping of grated cheese.
Rajma is the key ingredient in this soup. It is protein rich and healthy.
This goes to the event- Soups & Salads Mela-@-
Cooking 4 all Seasons
&
Innovative Pakwan @- Dashami's Collection

&
New "U" @ Zesty Pallette

STIR FRIED CAULIFLOWER STALKS

2012-01-16T08:08:00.001+05:30

The event "Best out of Waste" organised by Nithu Bala (Nithu's Kichen) has taken me back to my childhood days, when my grandma would make sabjis out of anything and everything. It is really amazing that just with the garlic-ginger flavour (no spices added) this v.eg. can taste so good. It has high fibre content and is full of nutrition. Sending this to the event

Ingredients:

Stalks of one cauliflower.

Garlic ...... 1 pod

Ginger ...... julienned (1 tbsp)

Green chillies .... 3-4 Slit into two

Coriander leaves ... to garnish.

Turmeric powder ...1/2 tsp.

Salt

Oil

Method:

1. Wash the leaves well. Cut the leafy part and set it aside.

2. Cut out one inch pieces from the stalk and peel the outer layer.

3. Heat water in a pan and add salt and turmeric. Boil the stalks for 2 minutes and add the leaves. Switch off the gas.(The stalks have to be crunchy. Do not over cook them)

4. Heat about 2 tbsps. of oil in a pan and add the ginger garlic. Stir fry until pink in colour.

5. Drain the stalks and add them. Add the green chillies and stir fry for 2-3 minutes.(No masalas are required for this stir fry) Garnish with coriander leaves.

This makes an excellent side dish with anything.

Linking this to: Healing Foods - Cauliflower
@ Zesty Pallette & Cooking with Siri

STIR FRIED GOBHI

2012-01-16T07:44:00.000+05:30

Ingredients:

Cauliflower .... 1

Garlic ............. 1 pod (crushed)

Ginger .......... 1 tsp. (grated)

Green chillies ... 2-3

Coriander leaves ... 1/2 cup

Methi leaves .......... 1/4 cup

Turmeric powder ... 1/4 tsp.

Cumin powder ...... 1/2 tsp.

Coriander powder ... 1/2 tsp.

Salt .... to taste

Oil

Method:

1. Cut the cauliflower into small pieces. Boil water in a pan, add a little salt and put cauliflower pieces into it. After one boil switch off the gas and leave the cauliflower in hot water for 10-15 minutes.

2. In a pan heat a little oil and add the ginger, garlic paste and saute. Add the coriander leaves and methi leaves and stir fry.

3. Now add the cauliflower and all the dry masalas. Check the salt and add a little if needed. Keep stirring it till the masalas and gobhi are blended well.

This sabji goes well as a side dish with dal chawal.

Linking this to: Healing Foods - Cauliflower
@ Zesty pallette & Cooking with Siri

GOBHI JO KEEMO ( GOBHI MINCE CURRY) - SINDHI

2012-01-16T07:41:00.000+05:30

Ingredients:

Cauliflower ... 1 medium sized

Onions .......... 2 sliced ( 1 cup)

Tomato ......... 1 cut into pieces

Green chillies ... 1-2 chopped finely

Ginger paste ..... 1 tsp.

Garlic paste ...... 1 tsp.

Turmeric powder ... 1/2 tsp.

Coriander powder ... 1 tsp.

Cumin powder ......... 1 tsp.

Red chilli powder .... 1/2 tsp.

Garam masala powder ... 1 tsp.

Salt ... to taste

Oil

Coriander leaves to garnish

Method:

1. Dice the cauliflower into tiny pieces. In a pan put water, add a little salt and put the cauliflower and bring it to boil . After one boil switch off the gas and let it remain in hot water.

2. Heat a little oil and fry the onion until brown. Add the tomato and green chillies and saute for a minute. Now pour half a cup of water and the ginger garlic paste and simmer to cook.(Adding ginger garlic at this stage brings out a nice flavour.)

3. Grind it into a paste using a hand grinder or in a mixie.

4. Drain the cauliflower and add to the onion paste. Add all the spice powders, salt and mix well. Simmer adding a little water until done.

5. Garnish with coriander leaves.

This goes well with Sindhi Khichdi ( moong dal & rice) or rotis.

Linking this to: Healing Foods - Cauliflower
@ - Zesty Pallette & Cooking with Siri

GOBHI MATTAR SABJI

2012-01-16T07:00:00.000+05:30

Ingredients:

Cauliflower ..... 1

Green peas ..... 1/2 cup

Capsicum ........ 1 cut into cubes.

Onion ............. 1 ( sliced)

Ginger garlic paste ... 1 tbsp.

Green chillies ........... 1-2

Turmeric powder ... 1/4 tsp.

Coriander powder .... 1 tsp.

Cumin powder ......... 1 tsp.

Amchoor powder ...... 1/2 tsp.

Salt ........................... to taste

Oil.

Coriander leaves ..... to garnish

Method:

1. Wash and cut the cauliflower. Boil water, add salt and leave the cauliflower in the water for 10 minutes.

2.Heat oil in a pan and add the sliced onion and saute until pink in colour.Now add the ginger garlic paste, green chillies.

3. Add the cauliflower pieces and stir fry. Add salt and turmeric powder first. Sprinkle a little water and simmer till it is half done.

4. At this stage add in the capsicum and green peas. Also add the dry masala powders. Simmer on low flame sprinkling little water to cook.

5. Garnish with coriander leaves and serve.

Linking this to : Healing Foods - Cauliflower
@ Zesty Pallett e & Cooking with Siri

MASALA MOONG SPROUTS

2012-01-16T06:58:00.000+05:30

Including sprouts in our daily diet is supposed to be good for health. Eating them raw in the form of salad often becomes boring. I try to experiment different combinations and here is one of the preparation I relish the most. I have used rasam powder to flavour the dish.....however you can try out many variations like sambar powder, chat masala. In the place of potato you can also try out carrots, corn, macaroni etc etc.

Ingredients:

Bean Sprouts .... 1 cup

Potato .......... 1 ( boiled and cut into small pieces)

Onion ......... 1 ( sliced)

Green chilli .... 1 ( chopped finely)

Coriander leaves ..... Handful

Turmeric powder .... 1/4 tsp.

Rasam powder ........ 1 tsp

Salt .............. to taste

Oil ............... 2 tbsp.

Lemon/lime juice

For tempering :

Cumin seeds .... 1 tsp.

Mustard seeds ... 1 tsp.

Asafoetida ........ a pinch

Dry red chillies ... 2

To make sprouts soak 1/4 cup whole moong in water for few hours. Drain the water and keep them wrapped in a wet napkin for a day, sprinkling the water on it once or twice. If you want the sprouts to grow longer keep them for one more day.

Method:

1. Boil water in a pan with a little salt and put the moong sprouts in it. Give just one boil and switch off the gas. We have to keep the sprouts a little crunchy. ( not over cooked) Drain and set aside.

2. In a pan heat the oil and add the tempering ingredients. When they crackle, add the onion and saute a little.

3. Put the boiled potato pieces and turmeric powder, rasam powder and salt. Mix well.

4. Stir in the sprouts and squeeze out a little lemon juice. Stir it carefully to mix everything well.

5. Garnish with coriander and serve.

Linking this to:
Innovative Pakwan @ - Dashami's Collection

Only Sprouts @ - Mharo Rajastan Recipes & Foodelicious

&
New "U" @ - Zesty pallette

CRISPY SPINACH PAKODAS / FRITTERS

2012-01-04T06:04:00.000+05:30

Ingredients:

Tender Spinach Leaves - 3 cups

Gram Flour (Besan) - 1 tbsp

Rice Flour - 1 & half tbsp

Salt to taste

Baking Soda - 2 pinches

Water

Oil for shallow frying.

Method:

1. Mix besan, rice flour, salt, soda in a little water, to make a very thick paste.

2. Add the washed spinach leaves into the paste & rub the paste onto the leaves.

3. Heat oil to medium heat, and sprinkle the coated spinach leaves into the oil, separating the leaves as you put them into oil.

4. Shallow fry for about 8 minutes or until they are crisp.

Serve hot as a snack.

Linking this to - Innovative Pakwan @ - Dashami's Collection

CHEESE AND MACARONI ROLLS

2012-01-04T06:00:00.000+05:30

Ingredients:
Macaroni.... 1 cup (boiled)
Cheese..... 2 cubes as shown in the picture

Salt.... to taste
Red Chilli Powder..... 1/4 tsp
Coriander Leaves
Method:
1. Boil the macaronis. Grate the cheese.
2. Strain them and transfer into a bowl. Add grated cheese, salt, red chilli powder and the coriander leaves. Mix well, crushing the macaronis and the cheese.
3. Now, apply 2-3 drops of oil on your palm. Take some mixture and make it into a roll as shown in the pic.

3. FRYING TECHNIQUE: Heat oil. First add a roll in the oil. Wait for 10 seconds. Don't touch it. Now add another roll, after 10 secs, add another. 10 Secs after you add the third roll, turn the rolls and fry them till golden brown. In the same way, fry the remaining rolls, three at a time.
Tastes the best with tomato sauce and garlic chutney.
Garlic Chutney: Crush 3 cloves garlic, 1 green chilli, little salt, 1/2 lemon's juice into a fine paste.

Linking this to Innovative Pakwan - @ Dashami's Collection

INSTANT UTTAPPAM

2012-01-03T16:02:00.000+05:30

Ingredients:

Semolina ..... 1/2 cup

Maida ......... 1/2 cup

Sour yogurt... 1/2 cup

Onion ............1 chopped finely

Coriander leaves

Salt to taste

For tempering:

Mustard seeds .... 1 tsp.

Dry red chillies ....2 broken

Asafoetida ........... a pinch

Curry leaves ....... 5-6

Turmeric powder ...a pinch

Method:

1. Mix semolina, maida and curd adding a little water to make a thick batter. Add salt and coriander leaves.

2. In a pan fry the tempering ingredients and add the chopped onion.Stir fry for a minute.

3. Add a pinch of turmeric powder in the end and mix this into the batter.

4. Spread a spoonful of mixture on the griddle to make uttappams.

5. Serve with coconut chutney.

Linking this to Innovative Pakwan @ - Dashami's Collection

POTATO PURIS

2012-01-03T09:37:00.000+05:30

Ingredients:
Potatoes: 4 big
Wheat Flour: approximately 2-3 cups (depends upon the texture of potatoes, use as much is required to knead along with the potatoes)
Salt to taste
Red chilli powder: 2 tbsp
Semolina : 3-4 tbsp

Method:
1. Slit potatoes into halves & boil until very soft.
2. Peel and mash them completely.
3. Add semolina, salt, red chilli powder and wheat flour, and knead into a not-so-soft pliable puri dough. Use as much wheat flour as required to knead the dough without adding any water.

4. Roll out into 3-4" diameter puris but they have to be rolled thicker than normal.
5. Deep fry until golden brown and serve hot with yogurt or pickle.

Linking this to - Innovative Pakwan @ - Dashami's collection

BEAN SPROUT CUTLETS

2012-01-02T06:10:00.000+05:30

Ingredients:
Bean sprouts .... 1 cup
Potato ............... 2 small
Corn flour ........ 1 tsp.
Bread crumbs .... 2 tbsps.
Salt .... to taste
Methi leaves ...... 1 tbsp.
Coriander leaves ... 1 tbsp.
Green chillies ......... 1 chopped finely
Amchoor powder .... 1/2 tsp.
Red chilli powder .... a pinch.
Garam masala ......... 1 tsp.
Caraway seeds ......... 1/2 tsp.
Oil

Method:
1. In a pan boil 2 cups water, switch off the gas.. add a little salt and leave the sprouts in hot water for 5-10 minutes.
2. Drain the water. In a pan heat a little oil and stir fry the sprouts for 2-3 mins. Let them cool.

3. Add all the masalas and the mashed potato along with the crumbs and corn flour.

4. Check the salt. Make cutlets and deep fry or shallow fry them on a non-stick pan.

Linking this to:
Snacks Mela @ - Cooking 4 all Seasons

Innovative Pakwan @ - Dashami's Collection

Only Sprouts - @ Mharo Rajasthan Recipes & Foodelicious

CHEESE FINGERS

2012-01-01T07:01:00.000+05:30

Here is a recipe for a quick snack, which is ready in a jiffy when you have unexpected visitors.

Ingredients:

Eggs ..... 1
Maida ... 2tbsps.
Cheese.... 2tbsps. (grated)
Red chilli powder ... 1/4 tsp.
Baking soda ..... a pinch
Salt to taste.
Bread slices
Oil for frying

Method:

1. Make a batter of egg, maida, grated cheese, red chilli powder, salt and soda.(no water added)

2. Cut rectangles of bread slices.

3. Spread batter on one side of the bread rectangle and fry it.

Note: The side of bread with batter should face down first while frying.
This quantity makes 8 pieces.

Linking this to - Innovative Pakwan @ - Dashami's Collection

DRUMS OF HEAVEN (chicken lollipops)

2011-12-28T06:30:00.001+05:30

Ingredients:

Chicken wings ....... 1/2 Kg.

Ginger-garlic paste... 1tbsp.

Ajinomoto ............. a pinch

Vinegar ................. 1tbsp.

Soya sauce ........... 1tbsp.

Red chilli powder...1/2 tsp.

Brandy ................... 1tbsp.

Salt to taste

Marinate the chicken wings in this mixture for few hours.

For the batter:

White flour ............ 3-4 tbsps.

Cornflour .............. 2 tbsps.

Eggs ....................... 2

Red chilli powder ....1/4 tsp.

Red colour .............. a pinch

Ajinomoto ............... a pinch

Salt to taste

Mix the above ingredients adding a little water.

Dip the wings in this batter and deep fry.

Linking this to : Snacks Mela @ - Cooking 4 all seasons

CHICKEN GOLD COINS

2011-12-28T05:51:00.000+05:30

Ingredients:

Chicken mince --- 250 gms

Onions ----------- 1 small, very finely chopped

Ginger Garlic Paste - 2 tbsp

Soya Sauce ---------- 1 tbsp

Green Chillies ------- 3-4 finely chopped

Eggs ---------------- 2

Cornflour slurry ----------- 2 tbsp

White pepper powder------ 1 tsp

Ajinomoto ----------------- 1/4 tsp

Salt to taste

White sesame seeds ------- about 3 tbsp in a flat bowl

Bread slices without edges --------------- 8-10

Oil for frying

Method:

1. Mince chicken well again to get a fine texture.

2. Add to the mince, the chopped onions, green chillies, ginger garlic paste, corn flour paste, white pepper powder, ajinomoto, salt, soya sauce and 1 egg. Mix well. Keep aside

3. Break the 2nd egg in a bowl, whisk and keep aside.

4. Cut 1 and 1/2 inch diameter discs from the bread slices.

5. Brush the bread discs with a little egg, apply a thick layer of the chicken mince mixture, taking care to cover the edge of bread well. Sprinkle sesame seeds over it and press lightly. (Alternately, to get a thick layer of sesame seeds, place the coin mince-side first over the sesame-filled bowl.) Shake off excess seeds.

Refrigerate for 15 minutes.

6. Heat oil in a shallow pan, place the coins mince-side first and fry at low flame for about 3-4 minutes. Then turn and fry the bread side until golden brown.

Linking this to: Snacks Mela @ - Cooking 4 all Seasons

PIZZA ROLLS

2011-12-27T07:11:00.000+05:30

Ingredients for the dough:

Maida ........... 2 cups

Fresh yeast ... 1 cube (1 tablespoon)

Salt ............ 1 tsp.

Sugar ......... 2 tsp.

Ghee/butter .......... 1 tsp.

Luke warm water for kneading.

1. Take the maida, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.

2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)

3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.

4. Cover it and leave it in a warm place till it is risen to double.

(about 15-20 mins. in summer....in winter it takes a little longer)

Meanwhile make the masala.

Ingredients for masala:

Onion ............... 1 grated

Capsicum....... 1/2 (shredded very finely)

Tomatoes ...... 2 (blanched and pureed)

Ginger-garlic paste .... 1tbsp.

Oregano ........ 1tsp.

Red chilli powder ....1/4 tsp.

Tomato ketchup ... 1 tbsp.

Salt .............. to taste

Oil ............. 1tbsp.

1. In a pan heat the oil. Add the ginger garlic paste, saute a little and add the onions.

2. Fry for a minute and add the rest of the ingredients. Stir fry till it is completely dry.

Let it cool

To make the rolls:

1. Take the dough and apply a little butter/ghee on a clean platform and roll it into a rectangular shape like a swiss roll.

2. Spread the masala on it and roll into a cylindrical shape as shown in the picture.

3. Using a fine thread cut into 1/2 inch pieces and place them close to each other in a greased baking tray (a 9'' deep baking tray will be just right)

4. Again let them rise till double.

5. Pre-heat the oven and bake for 15-17 minutes.

Linking this to: Innovative Pakwan @ - Dashami's Collection

Snacks Mela @ - Cooking 4 all Seasons

BORI SAMOSAS

2011-12-26T18:27:00.000+05:30

Ingredients:
White flour ...........3-4 cups
Salt to taste
oil
For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.
Method:
(Prepare the filling)

1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.

3. Now prepare the dough. Just add salt to the white flour and knead it.

4. In a small bowl mix oil and white flour in equal proportions.

5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)

6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.

7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and seperate them.

8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.

Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.

Linking this to : Snacks Mela @ - Cooking 4 all Seasons

STUFFED CHICKEN DRUMSTICKS

2011-12-26T15:48:00.000+05:30

Ingredients:

Chicken drumsticks ......... 5-6

Paneer (cottage cheese).....1/2 cup

Mint leaves ......................... 1/4 cup

Coriander leaves ............... 1/2 cup

Green chillies .................... 2-3

Lime ................................. 1

Coconut milk powder ..... 2 tbsps.

Garlic paste....................... 2 tbsps.

Salt .................................. to taste

Method:

1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.

9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.

10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

Sending this to: Snacks Mela @ - Cooking 4 all Seasons

QUAIL EGG FRITTERS / PAKODAS

2011-12-26T15:37:00.000+05:30

Ingredients:
Quail eggs ... 12
Gram flour ..... 5-6 tbsps.
Salt .......... to taste
Baking soda ... a pinch
Ajwain/carom seeds ... 1/8 tsp. ( optional)

To marinate:
Garlic paste ... 1 tsp.
Lime juice or vinegar ... 1 tbsp.
Salt ..... to taste
Red chilli powder ... 1/4 tsp.( or less)
Garam masala ........ 1/2 tsp.
Turmeric powder ... 1/8 tsp.
Oil .... to fry

Method:

1. Boil the quail eggs and peel them.

2. Mix the ingredients for the marination and marinate the eggs. Set them aside for at least 1 hour.

3. Saute them in a shallow pan with a little oil.
4. Mix the gram flour with baking soda, salt, ajwain. Make a thick batter adding water.

5. Heat oil in a pan and dip the prepared eggs in the batter and deep fry them to a crispy golden brown colour.
6. Serve hot with any sauce of your choice.

Linking this to: Snacks Mela @ - Cooking 4 all Seasons

SOYA PALAK CURRY

2011-12-25T07:13:00.000+05:30

Ingredients:
Spinach (palak) .... 1 bunch
Soya chunks .......... 1 cup
Yogurt .................. 3-4 tbsps
Onions .................. 2
Green chillies ........ 1-2
Tomato ................. 1
Mint leaves ........... handful (optional)
Coriander leaves ... handful
Ginger garlic paste ... 1 tbsp
Cumin seeds .......... 1 tsp
Turmeric powder ... 1/4 tsp
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp
Salt ................. to taste
Oil
Method:

1. Soak the soya chunks in hot water for 1 hour. Squeeze out the water completely and marinate them with yogurt, salt, turmeric powder and a little ginger garlic paste.
2. Wash and chop the palak leaves. In a pan heat a little oil.Crackle the cumin seeds and add one sliced onion. Stir fry and add a little salt and palak and simmer for a few minutes.

3. Grind together (coarsely) one onion, mint and coriander leaves and green chillies

4. Heat a little oil again and stir in this mixture. Add the ginger garlic paste, tomato and the dry masalas. Stir it for 3-4 minutes and add the tomato and the marinated soya chunks. Simmer for 6-7 minutes stirring in between until the soya chunks are cooked.(sprinkle a little water if needed)

5. Mix the cooked palak and again simmer for a minute.

Linking this to:
Innovative Pakwan @ Dashami's Collection

5 - MINUTE BARFI

2011-12-23T10:08:00.000+05:30

Ingredients:
Milk .... 3-4 cups-to make chena (paneer)
Vinegar or lime juice - 2-3 tbsp
Sugar ........ 1 cup
Milk powder ....1 cup
Cardamom powder ....1/2 tsp.
Saffron
Pistachios ... chopped (to garnish)
Almonds ..... chopped (to garnish)
Ghee .....1 tbsp.
Method:

1.Pour the milk in a glass bowl and mix the vinegar / lime juice.Place it in the microwave and heat it for 3-4 minutes to curdle it. (about 3 cups of full cream milk makes one cup of paneer.) Strain it well and set it aside to cool and then crumble it.(there should be no water left in the paneer)
2.In a bowl mix 1 cup paneer, 1 cup sugar, 1 cup milk powder, cardamom powder, saffron and ghee.
3. In a flat dish apply ghee and spread this mixture.

4. Sprinkle chopped pistachios and almonds on top.
5. Microwave it for 5 minutes. Let it cool and cut into pieces.

Linking this to:
Innovative Pakwan @ Dashami's Collection

BATTER FRIED SAUSAGES

2011-12-21T06:10:00.000+05:30

I had eaten this snack at the Farmers Market in US. Here I have made some changes to make the snack a bit spicy and given it an Indian touch by sprinkling garam masala and red chilli powder.. Instead of using the normal big sausages that they used, I tried out with the mini chicken sausages. It turned out quite good. vegetarians can try this with paneer fingers.

Ingredients:

Cocktail Chicken Sausages ... 10-12

Corn / makki ka ata ... 4-5 tbsp

Maida/white flour ...... 2 tbsp

Salt ............... to taste

Baking powder ..... 1/4 tsp

Red chilli powder ..... 1/8 tsp

Garam masala .......... 1/4 tsp

Oil

Method:

1. In a frying pan pour 1 tsp oil and saute the chicken sausages lightly for half a minute. Sprinkle garam masala and red chilli powder.

2. Mix the two flours adding a little salt and baking powder. Mix with water to make a thick batter.

3. Heat oil in a deep pan. Using a tooth pick, dip each sausage in the batter and deep fry them to golden colour.

4. Serve hot with any sauce of your choice.

Linking this to : Snacks Mela @ - Cooking 4 all Seasons

CORN PALAK

2011-12-20T06:40:00.000+05:30

Ingredients:
Palak ............. 1 bunch (or) 1 pkt.frozen
Corn ............... 1 cup boiled (or) 1 small tin
Green chillies ... 3-4 chopped
Ginger garlic paste....1 tbsp.
Onion ........................ 1 chopped very finely
Corn flour ................. 1 tbsp. (or) White flour
Ghee .........................2 tbsp.
Coriander powder.... 1 tsp.
Cumin powder.......... 1 tsp.
Garam masala.........1 tsp.
Turmeric powder......1/2 tsp.
Salt to taste
Method:
1. Boil palak adding salt and greeen chillies. Grind it coarsely.
2. Mix the boiled corn, turmeric powder,cumin and coriander powders and simmer it for 3-4 mins.
3. In a pan heat ghee and fry the onion, and ginger garlic paste till light brown and add the garam masala. Now mix this in corn palak.
4. Again heat a little ghee and fry the cornflour on low flame taking care not to make it brown. Stir it into the prepared vegetable and simmer for 1-2 minutes.

Linking this to : Innovative Pakwan @ Dashami's Collection

DHOKLA CAKE

2011-12-19T06:48:00.000+05:30

Ingredients:

Rice ................... 2 cups

Urad dal .......... 1/2 cup

Chana dal ....... 1/2 cup

Ginger ............... 1 inch piece

Green chillies ... 3-4

Asafoetida ........ 2 pinches

Baking soda ...... a pinch (mixed in oil)

Salt to taste

Method:

1. Soak rice and dals for 10-12 hrs.

2. Grind them with ginger, green chillies, salt adding very little water.

3. Mix asafoetida and let it ferment well.

4. Add in the baking soda mixed with oil

5. Grease a tin with ghee and pour the batter in it.

6. Steam it in a double boiler for 15-20 minutes.

(Garnish with mint chutney and cashewnuts)

Contributed by Manju Sharma.....this is her innovation.

She made it specially for me on my birthday because I do not eat sweets.

Linking this to - Innovative Pakwan @ - Dashami's Collection

&
Snacks Mela @ - Cooking 4 all Seasons

PALAK ROLLS

2011-12-19T06:30:00.000+05:30

Ingredients:
Paneer ........ 1 cup
Parsley ....... 1/4 cup (chopped finely)
White pepper ....2 pinches. (Or black pepper)
Cheese ............... 1-2 tbsps. (grated)
Salt ............ to taste
Palak leaves ........ 8-10 (select big ones)
White flour ........... 1/2 cup
Corn flour ............. 2 tbsps.
Baking powder ...... a pinch.
Oil
Method:
.
1.Crumble the paneer and mix parsley, cheese,white pepper, salt to make the filling.

2. Wash the Palak leaves and remove the thick stem. Boil water in a pan, add aa little salt to it and immerse the leaves for a few minutes.

3. Pat them dry and place a little filling on each leaf. Roll it like a spring roll and secure with a tooth pick.

4. Make a smooth batter with white flour and corn flour adding a little water. Add baking powder salt to taste.

Linking this to :

Innovative Pakwan @ - Dashami's Collection

Snacks Mela @ Cooking 4 all Seasons

BREAD PAKORAS

2011-12-17T06:20:00.001+05:30

Ingredients:
Gram flour ........ 1 cup
Baking soda ....... a pinch
Salt to taste
Oil to fry
Bread slices ........ cut into cubes
Tomato ketchup
Mint chutney (see chutneys & dips)
Method:
1. Make a smooth batter with gram flour, salt and baking soda, adding water.

2. Cut the bread slices into cubes.

3. Spread the chutney on one piece, place the second one on top of it and spread tomato ketchup.Place the third piece on top.

4. Now dip the entire thing in the batter and deep fry.
5. Cut into two pieces lengthwise.
Serve hot

Linking this to:Any One Can Cook - series 33
@ Taste of Pearl City

Diwali Event @ Anu's Healthy Recipes
&
Snacks Mela @ Cooking 4 all Seasons

Innovative Pakwan @ - Dashami's Collection

PLAITED SAMOSAS (snack)

2011-12-15T17:00:00.000+05:30

Ingredients:

For the dough:

White flour ..... 2 cups

Oil ................... 2 tbsp.

Ajwain ............. 1/2 tsp.

Salt to taste

Knead the dough and set it aside.

For the filling

Potatoes ............. 4-5

Green peas ........ 1/2 cup (boiled)

Coriander powder .. 1 tsp.

Cumin powder ........ 1 tsp.

Turmeric powder ... 1/4 tsp.

Chilli powder ........... 1/2 tsp.

Cumin seeds ............ 1 tsp.

Salt to taste

Coriander leaves

Oil for frying

Method:

1. Boil the potatoes, peel and cut into small pieces.

2. Heat 1 tbsp oil and fry the cumin seeds and add the all the ingredients for the filling. Mix well and let it cool.

3. Take a little dough and roll it into an oval shape.

4. Place a little filling in the middle (lengthwise).

5.With a knife, give cuts on the sides, slanting downwards.

6. Now moisten the tips and start plaiting the cuts over the filling.

7. Deep fry and serve hot with mint chutney or chilli sauce.

Linking this to - Snacks Mela @ - Cooking 4 all Seasons

&
Innovative Pakwan @ Dashami's Collection

INSTANT RAVA DOSA

2011-12-13T21:34:00.009+05:30

Ingredients:
Semolina (fine variety) ... 1/4 cup
Rice flour ...................... 1/4 cup
Maida ............................ 1/4 cup
Green chillies .............. 1-2 (chopped finely)
Black pepper corns .... 8-10
Cumin seeds ............... 1 tsp
Curry leaves ........... few ( chopped)
Coriander leaves .... 1 tbsp ( chopped finely)
Salt ......................... to taste
Baking soda........... 1/2 tsp
Oil / ghee

Method:
1. Mix all the above ingredients ( except oil) using water or buttermilk to a very thin pouring consistency.

2. Heat the tawa/griddle. Smear a little oil/ghee and wipe it out with a cloth or paper towel.

3. Pour the batter and tilt the tawa to spread it.

4. Roast the dosa smearing a little oil or ghee.
Serve it immediately with coconut or peanut chutney and potato masala.

Potato Masala

Click HERE to see the recipe .

Coconut Chutney

Click HERE to see the recipe.

Groundnut Chutney

Click HERE to see the recipe

Recipe Courtesy - Vandana

Linking it to - Bookmarked Recipes (every Tuesday) - Vol 71
@ - Mharo Rajasthan's Recipes

CHICKEN CRUNCHIES

2011-12-13T07:25:00.000+05:30

Ingredients:

Chicken fillet .... 1 Cut into small cubes

White flour .............. 1 tbsp.

Corn flour ...... 1 tbsp.

Cummin powder .. 1 tsp.

Black pepper/white pepper .. 1/2 tsp. or more if you like.

Salt .......................... to taste

Red colour ............. a pinch

White of 1 egg

To coat:

Potatoes .............. 5-6 ( grate them and immerse in salt water for 1 hour)

Oil ...... to fry

Method:

1. Marinate the chicken pieces with all the ingredients and refrigerate until use.

2. Squeeze out a little grated potato in the palm of your hand and cover the chicken pieces firmly.

3. Heat oil and fry these chicken pieces until crunchy.

4. Serve immediately with any sauce of your choice.

( for variation you can add any masala of your choice to the marinade)

Linking it to: Snacks Mela @ - Cooking 4 all Seasons

SPRING ONION RINGS

2011-12-13T07:23:00.000+05:30

Ingredients:
Spring onions ....... 2 bunches
White flour ............ 2-3 cups
Salt ........... to taste
Ajinomotto
Oil
Method:

1. Cut the spring onion finely. Sprinkle 1 tbsp. salt. Mix and leave it for 5 minutes.

2. Knead the flour adding 1/2 tsp ajinomotto, salt, 2 tbsp. oil and the required quantity of water to a soft dough.

3. Squeeze out the water from the spring onion completely. The quantity now will be half. Mix 1/2 tsp of ajinomotto.

4. Roll out the dough into long strips, place a little filling as shown in the picture, close it like a long roll sealing the edges.

5. Tie a knot and seal the ends by pressing firmly.

6. Deep fry and serve with chilli garlic sauce.

Linking this to:
Global Food Festival @ Sizzling Tastebuds
Any One Can Cook - Series 36 @ Taste of Pearl City
Snacks Mela @ - Cooking 4 all Seasons

KADAI CHICKEN TIKKA

2011-12-13T07:20:00.000+05:30

Ingredients:
Boneless chicken .... 1/4 kilo
Yogurt ................... 1/2 cup
Garlic paste ........... 1 tbsp.
Ginger paste .......... 1 tsp.
Red colour ..... a pinch
Garam masala ... 1 tsp.
Cumin powder .... 1/2 tsp.
Coriander powder ..1/2 tsp.
Turmeric powder .. 1/4 tsp.
Red chilli powder ...1/2 tsp.
Salt .................. to taste
Kasoori methi ..... 1 tbsp.
Oil
Method:
1. Clean and cut the chicken into cubes.
2. Mix all the masalas, ginger garlic paste and salt in the yogurt and marinate the chicken for 4-5 hours.
3. Heat a little oil in a kadai and stir fry the chicken for a few minutes.
4. Sprinkle kasoori methi. Place a lid and simmer it until done stirring once or twice
Garnish and serve hot.

This goes to the event:
Dish Name Starts with K @ Learning to Cook
&
Snacks Mela @ Cooking 4 all Seasons

LADY'S FINGERS IN SAO MASALO (Sindhi Green Curry Paste)

2011-11-07T01:45:00.000+05:30

Ingredients:
Coriander Leaves.....1 cup
Mint leaves .............. 1/2 cup
Green Chillies............2-3
Onions........................1 chopped
Tomatoes...................1 chopped
Garlic..........................7 to 8 cloves
Ginger .......................1 inch piece
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Lady's Fingers..........1/2 kg
Potatoes.....................2 sliced
Oil
Method:

1. Grind coriander leaves, mint leaves,ginger, garlic, tomato, onion and green chillies adding a little water while grinding.
2. Wash the lady's fingers, cut into long pieces. Give a slit, sprinkle a little salt and fry them.
3. Cut the potatoes into round pieces, sprinkle salt and fry them.
4. In a shallow sauce pan take a little oil, add the ground paste and sauté till the oil separates from the paste.
5. Then add the lady's fingers and potatoes, sprinkle a little water and simmer for 4-5 minutes.If you want to have gravy, then add more water.

Linking this to:
Life is Green @ Yummilicious Food
Any One Can Cook series 34 @ Taste of Pearl City
Dish name starts with L @ Learning to Cook

BUTTER PANEER

2011-11-07T01:15:00.000+05:30

Ingredients:

Paneer ....... 200gms.

Onion ......... 1

Tomato puree......... 1 cup

Cashew powder...... 1/4 th cup

Cream ................. 1/2 cup

Tomato ketchup .... 1 tbsp.

Jeera powder ..... 1 tsp.

Red chilli powder .... 1tsp.

Red colour ............... a pinch

Salt ..................... to taste

Butter .............. 2-3 tbsp.

Oil .

Method:

1. Cut the paneer into cubes and deep fry a little.

2.Fry the onion to a light pink colour, add a little water and simmer it till cooked. Grind it.

3. Heat the butter and a little oil in a pan and add the cashew powder. Fry for a minute and add all the other ingredients except the cream.

4. Add the paneer and a little water and simmer it till done.

5. Finally stir in the cream.

Garnish with a little cream before serving. Serve with rotis or nans.

This goes to the event: LGSS - TOMATO
Hosted by - Anu's Healthy Kitchen & Show and Tell

MIXED VEGETABLE SALAD

2011-10-30T06:51:00.000+05:30

Ingredients:
Potatoes ..... 1
Carrots....... 1
Green peas .. 1/2 cup
Beans .......... 6-8
Olives.......... 5-6
Mayonnaise .. 2 tbsps.
White pepper.. 1/2 tsp.
Salt ............... to taste
Olive oil ....... 1 tsp. ( optional)
Method:
1. Cut all the vegetables into small pieces. Boil them ( except olives)adding a little salt. Let them cool.
2. Mix the chopped olives, mayonnaise and white pepper.
3. Refrigerate at least for an hour before serving.
( You may add any vegetables of your choice)

To make the pineapple birds click HERE

This goes to the event- Soups & Salads Mela @ - Cooking 4 all Seasons

KURS (Sindhi Sweet- Diwali special-2010)

2011-10-26T09:30:00.000+05:30

Here's a recipe from my Grandma's closet.
She always made this sweet along with the Gurdani every Diwali. Unlike these days our mothers and grand mothers made every thing at home during festive days. And hard as I try, I can't match her skills in this recipe. It's not as simple as it looks, as the whole trick is about timing and once you know that, (which comes only by experience), you are a master!
Ingredients:
Maida (Refined Flour): 500 gms
Dalda (Vanaspati, the hardened one): 500 ml
Sugar: 750gms, made into 1-thread consistency syrup in about 2 cups water
Method:
1. Let the syrup cool completely.
2. Heat the vanaspati and add maida into it. Keep stirring briskly for about 20 minutes on sim (in between, increase flame for a few minutes twice), until the consistency becomes thin, and the aroma changes. The colour will also change from white to brownish-cream. (not brown)

Keep stirring it. It becomes thinner & of flowing consistency.

Now you remove it from fire to let it cool.
3. Remove from fire and let it cool until luke-warm.
4. Now, add the sugar syrup through a seive to the cooled maida (off the flame), then stir briskly until you can feel the pressure of the thickening of the maida paste.
(Warning: Your arms are going to hurt here. :)) All the bessst!)

We add the sugar syrup & mix it.. (off the flame).

We mix it for a long long time until the mixture thickens & we can see it hardening.

5. As soon as you can feel it becoming really thick, as shown in the photo, transfer onto a greased plate, and shake the plate hard on the platform to even it out. (do not use ladle to smoothen it.This is to retain the gloss)
6. Let it set.
Cut into cubes and... have a blast this Diwali!!
Note: This sweet is made in traditional Sindhi homes. Unfortunatey, the trend is dwindling away because of the ready availability of sweets in the market. But the joy of making and sharing home-made sweets with friends and relative during festivals can not be matched with anything.
Here's wishing all the Food Mazaa readers & fans a Prosperous & Happy Diwali!!

Image source: http://holidays.vgreets.com/
Linking this to - Diwali Event @ Anu's Healthy Kitchen

Dish name Starts with K - @ - Learning to Cook

CC 4 Festive Food @ - Srav's Culinary Concepts

KASHMIRI SAAG

2011-10-26T08:44:00.000+05:30

Ingredients:
Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping)
Garlic .......... 1 pod ( peel and use the whole cloves without crushing
Kashmiri dry red chillies ...... 6-7
Mustard oil ................... 4 tbsp
Black cardamoms ........ 1-2
Salt ................................ to taste
Method:

1. Heat the mustard oil and add the cardamom, red chillies. Fry them for 1 minute on low flame until there is aroma in the air.

2. Add the garlic cloves and stir fry till they are light brown.

3. Now add the palak leaves, salt and simmer to cook in its own water until the oil starts to float on top and the palak leaves are cooked. Sprinkle water only if needed.

Serve with rotis
Kashmiri saag is always cooked with whole leaves...however if you want to used chopped palak you may do so. There are no spices added to this. The flavours just come from the garlic, chillies and mustard oil.
This recipe is from the TV show on NDTV Good Times- 'CHAKH LE ACADEMY' by Aditya Bal
Sending this to:

Dish name starts with K - @ - Learning to Cook

KASOORI METHI PARATHAS

2011-10-22T10:30:00.000+05:30

Ingredients:
Atta ......... 1 cup
Maida......1/2 cup
Ajwain .... 1/2 tsp.
Haldi ....1/4 tsp.
Yogurt ...for kneading
Salt to taste
Asafoetida ... a pinch
Ghee
Kasoori Methi or fresh methi (saute with ginger-garlic-green chilli paste)
Method:
1. Knead dough with all above ingredients with yogurt adding a little water and keep for 1-2 hrs.
2. Roll our the parathas and roast them on a griddle adding a little ghee.

This goes to:

Dish name starts with K @ - Learning to Cook

KHANDVI

2011-10-22T09:30:00.000+05:30

Ingredients:
Besan (Gram Flour)……1 cup
Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida ..... a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishing
Method:
1. Grind ginger & green chillies to a fine paste.

2. Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.

3. Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.

4. Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly using the lower end of a flat-bottomed bowl, spread into very thin large circle. (This should be done immediately after removing the pan from fire or else the mixture will harden.)
5. The spread mixture sets immediately in about 2 minutes.
6. Now roll the whole layer like a swiss roll and cut into 1” pieces carefully. Alternately, you may cut 1" width strips and roll each separately. (whichever method you find easy)
7. Add tempering of mustard seeds and asafoetida.
8. Garnish with coriander leaves and grated coconut.
For variation you can mix mint chutney, grated coconut and coriander leaves and spread this mixture on the khandvi before rolling.

This goes to the event:

Dish name starts with K @ Learning to Cook

GARDEN SALAD

2011-10-21T13:45:00.001+05:30

Nothing better than a cool salad in Summer. Garden salad is a colourful one with veggies of different colours.. green, yellow & red capsicums / bell peppers... carrots ... red tomatoes... cool cucumbers etc. etc. with a flavourful mustard-garlic dressing.
Red, yellow, green capsicums/bell peppers ... 1 cup
Cucumber ............ 1
Carrot ............... 1
Tomato ............. 1 ( you can use cherry tomatoes too )
Lettuce ............. 1 cup
For the Dressing:
Mustard seeds .......... 1 tsp.
Garlic ........... 3-4 flakes
Vinegar or lime juice .... 1 tbsp.
Salt .................. to taste
Sugar ............... 1/8 tsp.
Black pepper ..... 1/2 tsp.
Basil .................. few leaves.
Olive oil / salad oil .... 1 tbsp.
Method:
1. Cut all the vegetables into the desired shapes / sizes.

2. Break the lettuce leaves and immerse them in ice cold water until we are ready to use. This keeps the lettuce crisp and crunchy.

3. In a pestle and mortar, crush the garlic, basil and mustard seeds. Add the vinegar, sugar and salt. Mix well and blend the oil into the mix.
4. Mix the dressing to the salad just before serving. Serve chilled.

This goes to Soups & salads Mela @ Cooking 4 all Seasons

KARELE BASARA JI BHAJI ( Sindhi )

2011-10-21T09:39:00.001+05:30

This karela sabji is the easiest and simplest recipe you could ever make. It does not have any spices, just the karelas and onions. It is eaten with plain rotis and amazingly it tastes so good. A blend of sweet onion and bitter karelas. The only trick is to be careful while adding salt. It has to be just right.(You may add a little white pepper if you wish to.)
Ingredients:
Karelas ...... 3-4
Onions ...... 2-3 small ( sliced)
Salt ........... to taste
Curd .......... 1 tbsp. (to marinate)
Oil
Method:
1. Peel and slice the karelas. Marinate them with salt and curd.(preferably overnight)

2. Drain out the water from the karelas and fry them. Set aside.
3. In a pan heat a tbsp. of oil and saute the onions until they are pink and translucent.Add just 2 pinches of salt.

4. Add the fried karelas and mix. Sprinkle a little water and simmer for 2-3 minutes.
Serve with plain rotis.
This goes to the event:Dish name starts with K @ Learning to Cook

KHEERNI (Sindhi Kheer)

2011-10-20T09:24:00.000+05:30

Ingredients:
Milk ....... 1 litre
Sabudana/sago ... 1/2 cup (soak with enough water to cover for 2-3 hours)
Green cardamom... 4-5
Sugar ............... 3/4 or 1 cup (depending on how sweet you want it )
Kesar/saffron ..... 7-8 threads
Salt ........... half a pinch
Ghee ....... 1/4 tsp.
Pistachios & almonds (unsalted)... a few (chopped)
Method:
1.In a pan boil the milk.(If using full cream milk, add a cup of water)
2. Add in the sabudana, cardamoms (slightly crushed) saffron, half a pinch of salt and 1/4 tsp. ghee.
3. Let it simmer and keep stirring from time to time until the sabudana are cooked and the milk is reduced to half.( It takes approx. 30 minutes)
4. Now mix the sugar well and simmer again for a minute.
5. Garnish with chopped nuts and serve hot or cold.
This goes to:
Diwali Event - @ Anu's Healthy Kitchen

My Diwali My Way @ A Girl's Diary

Dish Name Starts with K - @ Learning to Cook

KESARIA PARATHA

2011-10-19T10:15:00.002+05:30

Ingredients:
Wheat flour ..... 3/4 cup
Maida ............. 1/4 cup
Dessicated coconut .. 1 tbsp.
Paneer chena or grated paneer .. 2-3 tbsp.
Saffron ................... a pinch (Soaked in warm milk)
Cardamom powder ...... 1/8 tsp.
Ghee
Salt
Method:

1. Knead ata and maida adding a little ghee, paneer, coconut, cardamom powder, saffron and salt to taste.You can use milk/water to knead. Set aside for a couple of hours to bring out the colour of saffron.
2. Roll out the parathas and roast on a griddle adding a little ghee.
Can be served with any curry. A different kind of paratha for your next party.

This goes to the event:

Dish name starts with K - @ Learning to Cook

KARELA FRY

2011-10-17T09:00:00.000+05:30

Ingredients:
Karelas (bitter gourds) .... 4
Onions .............................. 3-4 small
Tomato ............................. 1
Green chillies .................... 2
Garlic paste ..................... 1 tsp.
Curd .................................. 1/2 cup
Turmeric powder ........... 1/4 tsp
Coriander powder .......... 1 tsp.
Cumin powder ................ 1 tsp.
Sambar powder .............. 1 tbsp.
Peanut powder .............. 1tbsp. (dry roast and grind coarsely)
Amchoor powder ............. 1 tsp. (or 1 tbsp. tamarind juice)
Jaggery ............................ 1 tsp.
Mustard seeds ................ 1 tsp.
Curry leaves .................. 1 sprig.
Salt ................................. to taste
Red chilli powder .......... 1 tsp.
Asafoetida ....................... a pinch.
Coriander leaves ......... for garnishing
Oil.
Method:
1. Peel and slice the karelas. Marinate them with quarter cup curd and salt for few hours.(preferably overnight)
2. In a pan heat 2 tbsps. oil. Add a pinch of asafoetida and mustard seeds. Then add the garlic paste and the curry leaves. Saute and add the sliced onion, green chillies and fry for a few minutes.
3. Now add the tomato and the karela slices. Simmer for 5 minutes and add all the dry masalas and simmer it stirring from time to time till the colour is brown.
4. When almost done add the remaining 1/4 cup curd and cook for few more minutes on low fire.
5. Garnish with coriander leaves and serve with rotis or as a side dish with plain boiled rice and sambar.

This goes to the events:

Dish Name Starts with K - @ Learning to Cook

Any One Can Cook - Series 37 - @ Taste of Pearl City

CLEAR CORN SOUP

2011-10-16T09:19:00.001+05:30

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.
This goes to:
Soups & Salads Mela @ Cooking 4 all Seasons

CREAM OF SPINACH SOUP

2011-10-15T19:10:00.000+05:30

Ingredients:
Spinach ....... 300 gms. ( frozen spinach = 1 pkt.)
(If using fresh spinach ....... 1 big bunch)
Ginger ....1 tbsp. (grated)
Cream ...... 1 pkt (200gms)
Salt to taste
Ground black pepper
Grated cheese (to garnish)
Method:
1. Boil the spinach with about 1 & 1/2 cup water, salt and grated ginger.
2. Let it cool and then blend it well, and check for salt.
3. Just before serving, add the cream and give it one boil.
4. Serve in individual bowls, add a pinch of ground black pepper and a little grated cheese in each bowl. (Makes 4 bowls)
Serve hot.
This goes to the Soups & Salads Mela
Hosted by - Cooking 4 all Seasons

AWARD OF PARTICIPATION - 7

2011-10-15T13:34:00.004+05:30

This is from Ramya's Recipe

for participating in the ABC Series.

Thanks Ramya.

VEG RUSSIAN SALAD

2011-10-15T05:20:00.002+05:30

Ingredients:
Carrots ... 1 small
Potato ..... 1 small
Beans ..... 6-7
Green Peas .. handful
Cauliflower .. 1/4 cup
Capsicums/bell peppers (green, red & yellow) little of each colour
Celery .... 1 small
Mayonnaise ... 1/2 cup (or more if you like)
Salt ... to taste
White pepper .. 1/8 tsp.
Lettuce leaves & tomato ... to garnish
Method:

1. Cut all the vegetables into small pieces.
2. Boil the vegetables (except celery) one by one in salt water. This is because some vegetables take more time to cook and some are done faster. Make sure not to over cook them. They have to be crunchy. Drain and let them cool.

3. In a large bowl mix the vegetables, mayonnaise, salt and black pepper. Now add the finely chopped celery. Refrigerate until you serve.
4. Garnish the salad plate with lettuce leaves and a tomato rose.
You may add any veggies of your choice. I have used eggless mayonnaise in this recipe as it is easily available in India.
This goes to - Soups & Salads event
Hosted by - Cooking 4 all Seasons

KEEMA PARATHAS

2011-10-14T12:11:00.002+05:30

Ingredients:
Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp.
Oil & Ghee
Wheat flour.............. 2-3 cups
Ajwain ..................... 1tsp.
Eggs ..................... 2 (beat with a pinch of salt) ....Optional
Method:
1. Wash the keema and squeeze out the water completely.
2. In a pan heat a little oil and fry the onions till golden brown.
3. Now add the ginger garlic paste, green chillies and a little water to cook the onion.
4. Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)

5. Knead the flour adding a little oil, ajwain and salt.

6. Roll out 2 thin chapatis (one slightly bigger than the other).

7. Spread the prepared mince mixture on the bigger chapati, pour a little egg batter with a spoon.

8. Place the small one on top and seal the edges. Roll again carefully.

9. Roast them on a griddle pouring a little oil or ghee.
10. Serve hot with chutneys, pickle or dahi.

This goes to :

Dish Name Starts with K - @ Learning to Cook

Any One Can Cook- series 36 @ Taste of Pearl City

KADDU WALI DAL

2011-10-13T06:40:00.000+05:30

Ingredients:
Toor Dal... 1 cup
Chana Dal...1 tsp
Urad Dal....1 tsp
Jeera (Cumin Seeds)...1 tsp
Black Pepper 9whole).....1/2 tsp
Whole Red Chillies...1
Fresh Coconut (grated)....3 tbsp
Asafoetida.....1/4 tsp
Curry Leaves... 15 - 20
Tomatoes...1
Turmeric Powder...1/2 tsp
Oil... 1 tbsp
Kaddu (Pumpkin) Boiled.... 1 bowl
Lemon Juice... 1 lemon's juice
Salt to taste
For tempering:
Mustard seeds...1 tsp
Jeera...1 tsp
Curry Leaves... a sprig
Asafoetida.... 2 pinches
Whole Red Chillies...1
Method: The pic shows the ingredients to be ground.

1. Roast chana dal, urad dal, jeera, black pepper and grind along with asafoetida, fresh coconut, curry leaves, whole red chilies into a fine paste.
2. Wash toor dal. Add water and cook dal in a pressure cooker with one tomato, turmeric powder and oil and cook till done.
3. To this dal, add the boiled kaddu, the ground masala, salt, and lemon juice and bring to boil.
4. Remove from flame.
5. Add tempering of rye, cumin seeds, asafoetida, curry leaves and whole red chillies.
This goes to the events:
Dish Name Starts with K @ Learning to Cook

Any One Can Cook - series 36 @ Taste of Pearl City

MIXED VEGETABLE BALLS IN MANCHURIAN SAUCE

2011-10-08T09:20:00.001+05:30

Ingredients:
Balls:
Cabbage: 1 cup very finely chopped/grated
Carrot: 1/2 cup grated
Capsicum: 1/4 cup grated/finely chopped
French beans: 1/4 cup finely chopped
Green chillies: 2 finely chopped
Soy Sauce: 2 tsp
Ajinomoto: a pinch
Black Pepper: 1 tsp
Salt to taste
Refined Four: 3-4 tsp
Corn Flour: 3-4 tsp

Manchurian Sauce:
Corn Flour: 2-3 tbsp
Garlic: 5-6 pods, finely chopped
Green chillies: 2 split lengthwise
Sping Onions: 3 with greens [or] Onion : 1 sliced long
Soy Sauce: 2 tbsp
Green chilli sauce: 1 tsp
Tomato Sauce: 1 tsp
Vinegar: 1 tsp
Ajinomoto: a pinch Salt to taste

Method:
1. Take cabbage, carrots, beans and capsicum in a frying pan and place the pan on fire, without adding any oil. Stir fry the vegetables briskly for a minute, and keep covered another minute. (This removes the extra moisture from the veggies, and also makes them 1/4 cooked)
There is an interesting story behind how I learnt this technique. Click here to read it.

2. Remove from fire and transfer to a bowl. Add all the remaining ingredients including the flours and knead to mix them well. There will be enough moisture in the mixture to bind it well.

3. Now, make little balls (smaller than a lemon), and deep fry them on medium flame until golden brown. Keep aside. (They make a good snack on their own too.)
For the sauce, Heat 2-3 tsp of oil and add the garlic, onions (save the greens for the garnishing) and green chillies. Meanwhile, make cornflour slurry from 1 & half cups water. When the onions turn translucent, add the corn flour slurry, soy sauce, chilli sauce, tomato sauce, vinegar, ajinomoto and salt to taste. Let the mixture boil until it becomes thick as a sauce.
While serving, assemble the balls in a dish and pour the sauce over them. Alternately, when the sauce thickens, you may add all the veg balls at a time and stir until the sauce coats the balls. Garnish with coriander leaves and onion greens.
This dish goes well as a snack (serve it dry) and also as an accompaniment with Chinese Veg Fried Rice or Egg Fried Rice and any kind of noodles.

Linking this to: Global Food Festival @ Sizzling Tastebuds

AWARD 25 ( Good Food )

2011-09-25T18:11:00.003+05:30

This beautiful award is from Sobha Shyam - GOOD FOOD
Sobha loves cooking and you can see her love for it in her recipes. Do visit her blog.
Thank you Sobha for sharing this lovely award with me. I am really honoured and blessed to have such wonderful friends.
I would like to share this award with all my friends. Please accept it from me.

APPLE HONEY DIP

2011-09-25T07:00:00.001+05:30

Ingredients:
Yogurt ....... 1 & 1/2 cups - 2 cups
Apple ....... 1 (grated)
Honey ...... 1-2 tbsp.
Salt......... to taste
White pepper ...1/4 tsp.
Crushed mint leaves ... 1 tsp. ( 6-8 leaves)
Carrot, cucumber, tomato (Any veg. of your choice)
Method:
1. Blend the yogurt with grated apple, salt, honey, white pepper and crushed mint.
2. Chill in the refrigerator until you serve.
3. Serve with any vegetables of your choice or cracker biscuits.

Linking this to - Apple event @ Ramya's Recipe

CHICKEN & APPLE CURRY

2011-09-25T06:48:00.000+05:30

You will never find this curry on the menu anywhere in India. This is Indo-Continental version. Curries are made using curry powder to give an Indian touch in the western countries. I was reluctant to taste it thinking it will have a sweetish taste because of the apples added to it. But believe me, it was really tasty. Here is the recipe. This curry is mild with no chillies. I have given the original version. You may add chillies and make some variations if you wish to..
Ingredients:
Chicken ..... 250 gms. ( boneless - cut into cubes )
Apples ............. 2 ( peeled, cored & diced)
Onions .... 1 cup ( chopped)
Garlic ...... 3 -4 cloves (minced)
Ginger .... 1 tsp. ( grated )
Coriander powder .... 1 tsp.
Cumin powder ... ..... 1 tsp.
Curry powder .......... 1 tbsp.
Tomatoes .......... 1 cup (diced)
Chicken stock /broth ... 1/2 cup ( if you don't have you can use water instead)
Yogurt or sour cream ... 3 tbsp.
Oil .............. 2 tbsp.
Salt ............. to taste.
Method:
1. Heat 1 tbsp. oil in a pan. Stir fry the chicken until half done. Remove and set it aside.

2. Add the remaining oil and saute the onions until golden.

3. Add the ginger, garlic and the spice powders. Stir fry for a minute.

4. Now add the tomatoes and apples. Cook for 2-3 minutes.

5. Add the chicken and the stock ( or water). Taste for salt. Simmer and cook until done.

6. Stir in the yogurt or sour cream.
Recipe Courtesy - Holli Keshwani
Linking this to:
Apple event @ Ramya's Recipe

APPLE & GOOSEBERRY JUICE

2011-09-25T06:30:00.000+05:30

Ingredients:
Apples .......... 1
Gooseberries.. 8-10
Mint leaves ... 4-5
Sugar ........... 1-2 tsp ( optional)
Water .......... 2-3 cups.
Method:
1. Blend the fruits adding water, sugar and mint leaves.
2. Strain and serve chilled.
3. Garnish with mint leaves and a gooseberry.

Linking this to the Apple Event @ Ramya's Recipe

COCONUT BARFI

2011-09-22T13:38:00.000+05:30

Ingredients:
Coconut ..... 2 cups (grated)
Sugar ......... 1 & 1/2 cups
Water ........ half glass
Cardamom powder.... 1/4 tsp.
Ghee ....... to grease the tray
Method:
1. In a heavy bottomed vessel, take sugar and water.
2. Keep on medium flame and boil to make a thick syrup.
3. Add the grated coconut, cardamom powder and keep stirring for 10-15 minutes, till the mixture reduces to half and starts leaving the sides of the pan.
4. Immediately transfer into a greased tray and level it with the back of a spoon.
5. Let it cool and cut into pieces.

This goes to the events:
Any One Can Cook - series 34 @ Taste of Pearl City

Diwali Event @ Anu's Healthy Kitchen

KEEMA KOFTA CURRY

2011-09-22T10:59:00.001+05:30

Ingredients:
Mutton mince ........... 1/2 kg. (or) Chicken mince
Onions ....................... 5-6 sliced
Tomato ................... 1 chopped
Green chillies ......... 2-3
Ginger-garlic paste ..... 1 tbsp.
Bread crumbs ............. 1 tbsp.
Coriander powder ...... 1tsp.
Cumin powder .............1 tsp.
Red chilli powder ......... 1/2 tsp.
Turmeric powder ........ 1/2 tsp.
Garam masala ............. 1tsp.
Coriander leaves......... handful
Mint leaves ................ 6-7 (optional)
Salt to taste
Oil
Method:
1. Fry the onions to a golden brown colour.Add the chopped tomato, 2 green chillies, ginger-garlic paste and half cup water. Let it cook. Cool it and grind.
2. Clean and wash the mince. Squeeze out the water completely.

3. In a food processor grind this along with 1 onion, 1 green chilli, mint and coriander leaves, a little ginger-garlic paste, breadcrumbs, coriander-cumin-turmeric powders, Garam masala and salt.

4. Make balls out of this mix.
5.In a flat bottomed pan heat a little oil, add the ground onion paste, salt, coriander-cumin-turmeric powders and place the koftas. Simmer for 5 minutes and turn them carefully.
6. Add about 1 cup water and cook on low flame till done. Add a little garam masala.
7.Garnish with coriander leaves. Serve with rotis / naan/parathas.

This goes to:
Dish name starts with K - @ Learning to Cook

Any One Can Cook - series 34 - @ Taste of Pearl City

KAALI DAL / DAL MAKHANI

2011-09-22T09:41:00.002+05:30

Ingredients:
Black urad dal ..... 1 cup
Rajma .................. handful
Onion ................... 1 chopped
Tomato ................ 1 chopped
Green chillies....... 1-2
Turmeric powder ...1/2 tsp.
Ginger paste............. 1tbsp.
Cream ....................... 2 tbsp.
Salt to taste
Oil
For tempering:
Ghee or butter ......... 2 tbsp.
Crushed garlic............ 5-6 pieces
Garam masala ........... 1 tsp.
Red chilli powder .......1/2 tsp.
Method:
1. Soak the rajma and urad dal, preferably overnight or at least 6-7 hours and boil it.
2. In a pan, take a little oil and fry the onion till golden brown. Add ginger paste, tomato, green chillies and a little water to cook. Let it cool and grind it.
3. Add the boiled dal to the onion paste. Add salt, turmeric powder and about 1 or 1 and half cups water and let it simmer.
4. Now add the cream and mix it well.
5. In a small pan, heat the butter or ghee, add the crushed garlic, saute it and off the gas. While the ghee is still hot add the garam masala and red chilli powder. Mix the tempering to the dal.

This goes to:
Any One Can Cook - series 34 @ Taste of Pearl City

Dish Name starts with K - @ Learning to Cook

I AM TAGGED - 2 ( Seven Links Game )

2011-09-21T18:51:00.001+05:30

I have been tagged by Deepa -
HAMAREE RASOI in a fun game, where I have to select 7 apt posts from my blog for the mentioned categories which are:

1. The most Beautiful post:
PINEAPPLE BIRDS
They really make your dinner table look so decorative.

To See Recipe Click - HERE

2. The most Popular Post:
Surprisingly this has been always on the top of the Popular Post-list.BAIGAN KA BHARTHA

To See Recipe Click - HERE

3. The most Controversial Post:
I can't really say controversial but yes I did recieve a couple of comments that the chillies were not tender enough after cooking. The reason might be the type of the chillies used as we have many varieties in different places. Just sprinkle a little water if necessary.
BESAN KI MIRCHI

To See Recipe Click HERE

4. The most Helpful post:
I have two posts in this category.
I have shown the step-by-step instructions how to make the wrappers at home for BORI SAMOSAS
BORI SAMOSAS

To See Recipe Click HERE
PLAITED SAMOSAS

See the Pictorial Instructions how to assemble these HERE
Your will definitely get praises from your guests when you serve this.
I had won an award for this snack in a cooking competition.

5. A post that was Surprisingly Successful:
I have visitors viewing this from all over the world.
GREEN MASALA CHICKEN

To See Recipe Click HERE

6. A post that didn't get Attention it Deserves:
I feel that because I don't think many have seen or commented on this post. This is an amazingly easiest recipe for making mawa which can also be used to stuff various sweets like Gujjias or spread on Malpuas and Shahi Tukra / Sweet Bread Coins (my version with variation)

Sweet Bread Coins
5 MINUTE BARFI

To See Recipe Click HERE

7. A Post that I am Proud of:
SATPURA ( Sindhi Sweet )

To See Recipe Click HERE
This sweet is usually prepared in the month of Shravan. The whole process of making this, rolling and frying is really tricky and tedious and time consuming. It has to be puffed, crispy and fried on slow fire taking care not to make it brown. Thanks to my Grandmother, I mastered it at a very young age. She would make me sit with her while she made them.
I really feel proud when I get praises for it, as many people cannot make it perfectly.
I really enjoyed this tag game as it gave me an opportunity to glance through all my recipes. I am tagging some of my friends, who I am sure will love doing the same. You have to pick up the 7 posts from your respective blogs accordingly.

Ayeesha - Taste of Pearl City
Priya Mitharwal - Mharo Rajasthan's Recipes
Priya - Priya's Easy N Tasty Recipes
Sonia - My Creative Flavours
Akheela - Torview
Nidhya - Aaha Oho
Akila - Learning to Cook
Nithubala - Nithu's Kitchen
Aipi - US Masala
Uma - Trendy Relish
Kavita - Kavita's Kitchen
Sailu - Sailu's Kitchen

AWARD 24 ( Cooking Varieties)

2011-09-21T18:27:00.003+05:30

This Inspirational Blog Award is from:

Wan Manah - COOKING VARIETIES

Thank you so much for honouring me with the award Wan.

Dear friends, Wan is from Kuala Lumpur and you can see some nice Malasian recipes in her blog.

HARE BHARE BAIGAN

2011-09-21T10:25:00.000+05:30

Ingredients:
Brinjals .. 8-10 ( small variety)
Coriander powder .... 1 tsp.
Turmeric powder ..... 1/4 tsp.
Salt ......... to taste
Oil
For Green Masala

Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece
(Grind the above ingredients to make the green masala.)
Method:

1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.

2. In a pan add a little oil and shallow fry the brinjals on medium flame and simmer until half done. Remove and set aside.

3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.

4. Put the fried brinjals. Add half cup water and simmer to cook. If you need more gravy to serve with rice, add 1 cup water.

Linking this to - Life is Green @ Yummilicious Food

AWARD - 23 ( Easy Cook)

2011-09-20T17:49:00.004+05:30

Reshmi Mahesh of EASY COOK has shared these beautiful awards with me. Thank you so much Rashmi for this honour. I have been a fan of your recipes as I love South Indian food. Dear friends I am sure all of you must have already been visiting her blog..if not do visit and try out her tasty recipes.

I would like to share these awards with all my friends. Please accept and post them on your respective blogs.

Love you all !!!!!

PALAK DAL

2011-09-20T10:27:00.000+05:30

Ingredients:
Toor dal or Chana dal ...... 1 cup
Palak (spinach) ............... 1 cup
Onion ................... 1 small (sliced)
Green chillies ...... 1-2
Tomato ........... 1 (chopped)
Tamarind juice .... 2-3 tbsps.
Jaggery ........... a small piece (optional)
Turmeric powder ...... 1/4 tsp.
Salt ...... to taste.
For tempering:
Garlic ............ 6-7 cloves (crushed)
Curry leaves .... 1 sprig
Dry red chillies ... 2 broken
Asafoetida ...... a pinch
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Red chilli powder. 1/4 tsp.
Method:
1. Heat a little oil in a pressure cooker. Add the sliced onion and stir fry. Now add the Palak and saute for a minute. Now add the washed and soaked dal, tomato, green chillies, salt, turmeric powder and 1 cup water. Pressure cook it for 3-4 whistles. Alternately you may cook it even in a pan on low fire until done.
2. Mash the palak dal coarsely. Add the tamarind juice and jaggery piece.(if you like it)
3. Heat oil for tempering. First add a pinch of hing and then the seeds.When they crackle add the dry red chillies and curry leaves. Finally add the crushed garlic and let it become pink in colour. Switch off the gas and add the red chilli powder and immediately mix this into the prepared dal.
(Any other greens could be used instead of palak)
Linking this to:
Any One Can Cook - series 34 @ - Taste of Pearl City

Life is Green @ - Yummilicious Food

GREEN PEAS PULAO

2011-09-20T08:17:00.003+05:30

Ingredients:
Rice ....... 2 cups
Green peas ... 1/2 cup
Garlic paste .. 1 tbsp
Ginger paste .. 1 tsp
Onions ......... 2 small (sliced)
Tomato ........ 1 (chopped)
Green chillies .. 2-3 (slit)
Coriander leaves .... handful
Black cardamom ... 1
Cloves ................. 3-4
Cinnamon .......... 1 inch piece
Bay leaf .............. 1
Turmeric powder ... 1/4 tsp
Red chilli powder ...1/4 tsp
Salt .......... to taste
Oil .......... 2 tbsps
Method:
1.Wash the rice and soak it.
2.Heat the oil and add the whole spices. Add the onions and stir fry for a few minutes.
3.Now add the ginger garlic paste, tomato, green chillies, salt and the spice powders. Stir in the green peas. Sprinkle a little water and simmer to cook until peas is half done.
4.Add 4 cups of hot water and coriander leaves. Check the salt and add if required.
5.Cook on high flame for a while and lower it to simmer.
If using a pressure cooker then after 2 whistles simmer it for 1 minute.
Linking this to:
Life is Green @ - Yummilicious Food

Any One Can Cook - Series 34 @ Taste of Pearl City

GWAR JI BHAJI (Sindhi)

2011-09-19T14:15:00.000+05:30

Ingredients:
Gawar(cluster beans) ..... 1/4 kg
Anardana ..................... 1 tbsp (crushed)
Coriander powder ......... 1 tsp
Cumin powder .............. 1 tsp
Red chilli powder ......... 1/4 tsp
Turmeric powder ........ 1/4 tsp
Garlic ....................... 6-7 cloves
Green chillies ........... 1-2
Salt .......................... to tasteOil ............. 2 tbsps.
Method:

1. Cut the gawar into small pieces. Boil it adding salt and a pinch of baking powder to retain the green colour. Drain the water and set aside.

2. In a pan heat the oil and add the crushed garlic and green chillies. Stir fry and add the dry spice powder and crushed anardana.

3. Stir in the boiled gawar and mix well.
Linking it to:
Any One Can Cook - series 34 @ Taste of Pearl City

Life is Green - @ Yummilicious Food

STUFFED CAPSICUMS

2011-09-16T08:36:00.001+05:30

Ingredients:
Capsicums ........ 4
Onions ..............3-4 (chopped finely)
Cabbage ......... 1/2 cup (chopped finely)
Carrot .............1 (chopped finely)
Soya mince ..... 1/4 cup
Chana dal ........ 1/4 cup
Tomato ............ 1
Green chillies ... .2-3
Ginger-garlic paste .... 1 tbsp.
Turmeric powder ..... 1/4 tsp.
Coriander powder ..... 1 tsp.
Jeera powder ............. 1 tsp.
Amchoor powder ...... 1/4 tsp.
Salt .... to taste
Oil
Coriander leaves .... for garnishing.
Method:

1. Soak the soya mince in hot water for 1 hr and squeeze out the water.
2. Boil the chana dal adding a little salt.

3. In a saucepan pour little oil. Add the ginger garlic paste, saute and add carrot, cabbage, soya and chana dal. Stir fry adding salt and the dry masala powders.

4. Remove the stuffing mixture and let it cool. Now add a little oil in the pan and saute the onion. Add salt, green chillies and chopped tomato. Add the dry masalas.

5. Scoop out the seeds from the capsicums and stuff them with the prepared mixture.Pour a little oil in a pan and simmer the stuffed capsicums till cooked. Add the onion mixture.

6. Garnish with chopped coriander leaves and serve.
(In this Recipe I have tried out a different filling from the usual aloo filling we generally have with the capsicums. For variation you also can try out the paneer bhurji filling.)
This goes to:
Life is Green - @ Yummilicious Food

ANARDANA MASALA STUFFED BHINDI

2011-09-15T07:52:00.002+05:30

Ingredients:
Bhindi ............... 1/4 kg (select small ones)
Anardana .......... 1 tbsp. (Ground)
Cumin powder ... 1/2 tsp.
Coriander powder .. 1 tsp.
Turmeric powder ... 1/8 tsp.
Dry ginger powder ... 1/4 tsp.
Red chilli powder ..... 1 tsp.
Roasted and ground peanuts ... 2 tbsp. or ( You may use dry roasted besan )
Salt ............. to taste
Oil ............ 2-3 tbsp.
Method:
1. Wash the bhindi and remove the ends. Give a slit in the middle with a knife.

2. Mix all the masala ingredients well and stuff the bhindis with the mix.

3. Heat the oil in a shallow saucepan and put the stuffed bhindis.
4. Simmer on very low flame and turn it once carefully. Sprinkle a little water and simmer until done.
Linking this to:
Life is Green @ Yummilicious Food

Any One Can Cook - series 33
@ Taste of Pearl City

BOK CHOY ( Chinese Cabbage ) WITH MUSHROOMS

2011-09-14T10:32:00.001+05:30

Ingredients:
Chinese cabbage .... 1 bunch
Mushrooms ........... 8-10
Garlic paste ........... 1 tbsp.
Soy sauce .............. 1 tbsp.
Green chilli paste .... 1 tsp.
Ajinomoto ................. a pinch
Salt ................ to taste
Corn flour ..... 1 tsp.
Oil
Method:
1. Cut the chinese cabbage into big pieces and the mushrooms into halves.
2. In a wok heat a little oil and saute the garlic paste.
3. Stir in the vegetables and saute for a while stirring continuously.
4. Add the soy sauce, chilli paste, salt and ajinomoto.
5. Mix the corn flour in quarter cup of water and add to the vegetables.
Stir it for 2-3 minutes.
Serve with plain rice, fried rice or noodles.
Linking this to:
Any one Can Cook - series 33 @ Taste of Pearl City

Life is Green @ Yummilicious Food

Award of Participation - 6

2011-09-13T15:07:00.009+05:30

This participation award is from:
Deepthi Digvijay - Good Food Recipes
For participating in Healthy Snacks Event.
Thank you Deepthi.

DIWALI SPECIAL - MYSORE PAK

2011-09-13T10:42:00.006+05:30

A pre-note:
Mysore Pak is said to be a tough recipe to learn.Some say its timing, some say it's the measure of ingredients etc etc..and I tried to make it a lot of times too.Shobha ji & I were discussing about how to perfect this recipe but somehow, neither she nor I could ever come around to making it.This Diwali,I have been on a mithai-making mania (hee hee) and I told mom, let's us make more sweets but less quantity.So we took a Sunday off from cooking,requested Papa to order lunch from outside and we dove into our mithai making spree.(marathon? ;-))

The Mysore Pak was incidentally the best sweet to come out of our efforts.I was so apprehensive of the result that I did not take too many photos while making the recipe.But I will try to explain it as clearly as possible.

Ingredients:

Besan (Gram Flour): 1 cup
Sugar: 1 & half cups
Water: 1 cup (Make 1-thread consistency syrup
Ghee: 1 an half to 2 cups (I used dalda)
Method:

1. Melt ghee & keep aside.
2. Heat 1 tbsp ghee (from the given qty) in a pan and roast besan in sim until raw smell goes away. Do not let it turn even light brown. It has to be the same color, only the smell goes away.
3. Keep aside.
4. Take sugar in the pan, add the water & boil until the consistency is of a thick 1-thread.
5. Add 1 tbsp ghee to it. Mix well.
6. Add 1 tbsp besan & see the froth coming up.
7. Add the entire qty of ghee now, mix well.
8. Add the entire qty of besan also, and mix both until everything is mixed up evenly and the mixture starts thickening visibly with bubbles.
9. At this stage, when the bubbles grow bigger and thicker,
IMMEDIATELY TRANSFER THE CONTENTS INTO A GREASED THALI.

After it sets, you may cut it into cubes and serve.
The color keeps darkening even after transfering into thali. Thats y we musn't brown the besan while roasting.
The trick is to make sure that once it expands, it doesnt go down again. The other methods that tell u to add spoon-by-spoon of besan & ghee actually kill the whole purpose.The expansion has to be only once.As soon as it comes to its full height, its supposed to go onto the plate.
So all the best with this version of Mysore Pak!!
Happy Dhanteras!! Happy Diwali!!

May the diya of knowledge and good judgement light your life to bring in joys and contentment.
Linking this to - Diwali Event @ Anu's Healthy Recipes

DATE & NUT ROLL

2011-09-13T10:30:00.001+05:30

Ingredients:
Dates ........ 200 gms.
Walnuts .... 1/4 cup
Almonds ... 1/4 cup
Pistachios.. 1/4 cup
Cashewnuts... 1/4 cup
Poppy seeds ... 2 tbsps.
Ghee (clarified butter) ... 1 tbsp.
Method:

1. Cut the nuts into pieces and dry roast them for 1-2 minutes on medium flame.

2. Dry roast the poppy seeds for half a minute.

3. Take a level spoonful of ghee in a non-sticky pan and add the chopped dates. Stir fry the dates crushing them with a wooden spatula on medium flame for 5-7 minutes until they become soft and pulpy.(if the dates are not fresh it may take a little more time)

4. Reduce the flame and add the nuts and mix them well.

5. Remove this into a plate and allow this mixture to cool a bit. Rub a little ghee to your palms and make a cylindrical shape.

6. Spread the poppy seeds on a flat surface and roll it in this.
7. Refrigerate it for one hour. Cut into round slices.
This is a very healthy and sugar-free sweet

Linking this to :
Diwali event @ Anu's Healthy Recipes

Any One Can Cook - series 33 @ Taste of Pearl City

Cook.Eat Delicious Desserts - Almonds
@ Anu's Healthy Kitchen & Cook.Eat Delicious

PISTA BARFI

2011-09-13T10:00:00.000+05:30

Ingredients:
Milk powder ....... 400 gms. Sugar ................... 1 & 1/2 cup
Butter or Ghee ... 30 gms.
Cream or milk .................. 200ml
Ground Pistachios...........4 tbsp.
Cardamom powder ......... 1/2 tsp
Green colour ................... 1-2 drops
Saffron ............................ a pinch

Method:

1. Mix the milk powder, cream, ghee, milk, pistachio powderand pass it through a sieve.

2. Boil the sugar adding one and half cups water, cardamom powder, saffron, green colour to make a syrup of 2 string consistency.

3. Now put the sieved mixture into it and keep stirring till the mixture starts leaving the sides.(approximately 10-15 minutes)

4. Apply ghee in a flat dish and spread the mix.Garnish with chopped almonds and pistachios.
5. Let it cool before cutting into pieces.

Linking this to Diwali Event @ Anu's Healthy Kitchen

VARO (Sindhi Pista Badam Chikki - Diwali Special)

2011-09-13T09:38:00.002+05:30

Varo is a very rich and healthy sweet and is eaten a lot in winters.
It is customary among Sindhis to send this to married daughters along with the other goodies during Diwali.Varo is specially made also for pregnant women as it is loaded with dry fruits.
Ingredients:
Almonds (unsalted) .... 1/2 cup (chopped)
Pistachios (unsalted).... 1/2 cup chopped
Sugar .......................... 1 cup
Green cardamoms ...... 6-7 ( Crushed - use only seeds)Saffron ...................... a pinch
Wheat flour ................ 1 tsp.
Poppy seeds ............... 1 tsp.
Ghee .......................... 2 tsps.

Method:

1.Heat 1 tsp. ghee in a small pan and fry the wheat flour on a low flame for half a minute.(till the aroma comes) Set aside.

2.In a thick bottomed pan put the sugar and keep stirring on low flame until it melts, avoiding lump formation.(do not make it dark brown)

3.At this stage add the poppy seeds, crushed cardamom seed and saffron.

4. Also add the prepared wheat flour,half a tsp. ghee and the nuts and mix very fast.Turn off the gas and keep mixing till it becomes lumpy.(to a rolling consistency)

5. Spread it on a greased surface and roll it with a greased rolling pin.(you have to do the rolling very fast

6.Cool it and cut into pieces.(to break evenly, mark with the knife lightly after rolling and break after it is cooled)

Linking this to:
Cook.Eat Delicious Desserts - Almonds
@ Anu's Healthy Kitchen & Cook.Eat.Delicious

Diwali Event @ Anu's Healthy Kitchen

GURDANI (Also Known As Chikki)

2011-09-13T08:00:00.002+05:30

Ingredients:

Sugar : 1 cup

Oil: 1 tsp

Roasted Gram Dal (Putani/Bhugra, the same dal used in chutneys in S.India): 2 cups

Procedure:

1. Heat a pan and add the sugar. Also add 1/2 tsp oil and keep stirring first on high flame, then when it starts to melt, on low flame, until all sugar melts and the lumps disappear. Take care not to over-brown or burn the caramel.

2. As soon as the lumps melt, add the dal and stir quickly until the caramel & dal are well-mixed.

3. Immediately transfer onto clean kitchen platform and beat with the palms to spread the lump.

4. Then use rolling pin to roll out the lump into a large thin (1 cm thickness) circle, at the same time, shaping the chikki into a neat circle by pushing towards inside at the edges. This process has to be done quickly, or the caramel will harden & the lump will not roll out anymore.

This stage requires practise & you can do that by making small quantities.

Once the chikki is rolled out, run a knife through the chikki as you wish, as squares or quarters. Then break it carefully at the knife marks.

Store in polythene bags.
Using Puffed Rice:

Ingredients:
Sugar: 1 cup
Puffed Rice: 4 cups
Oil: 2 tsp
Method:
1. Again, like we made as above, heat a pan, add sugar & mix until it melts into caramel like shown below. Do not burn it anymore than this.

2. Then add the puffed rice and mix briskly & quickly then shift it onto the kitchen platform.
3. Using a flat bowl as shown in the pic below, spread the lump as thin as u can quickly, and then resume rolling it out with a rolling pin, until it becomes a circle of 1.5 cm thickness.

4. Make marks with a knife and break the circle at the knife cuts.

Store in a polythene bag.

Note: You can make a chikki from other things such as cashew nuts, dried coconut, pistachios, groundnuts etc.

Linking this to - Diwali Event @ Anu's Healthy Kitchen

AWARD 22 ( Lavina Art Craft & Food)

2011-09-12T19:05:00.007+05:30

Dear friends,
I am really honoured to recieve this award from Lavina Agarwal.
She is a software Engineer by profession and it is amazing how she finds time to pursue all her hobbies as well, which she shares in her blog.
LAVINA ON ART, CRAFT AND FOOD
Do visit her space.
Thank you Lavina for sharing this beautiful award with me.
I am sharing this award with all my blogger friends.
Friends, please accept the award and link back to the person who gave you the award.
Answer these questions and pass it on to any number of fellow bloggers.

Name your favorite color?
All pastel colours.

Name your favorite song?
" Maine poocha chand se " from Abdullah.

Name your favorite dessert?
I am not really fond of desserts but I like sweets made with jaggery.

What worries you off at the moment?
Nothing.

Your favorite pet?
Parrots...
( We had an African grey parrot long time back, which used to talk so much that people would be surprized...it was an amazing bird..unfortunately it is no longer alive..I still cannot forget the way it used to call me ..Shobha...Shobha..come and pat me ..give me food .. etc etc.in Sindhi. )

Black or White?
Black.

Your biggest fear?
Losing my near and dear ones.

Best feature?
My little grand daughter Maya.

Everyday attitude?
Live and let live.

What is perfection?
Do your best. God will do the rest.

Guilty pleasure?
Shopping.

When you're upset you?
I go out and pamper myself with beauty treatments and shopping.

PALAK PULAO

2011-09-08T23:15:00.003+05:30

Ingredients:
Basmati rice .... 2 cups
Palak (spinach) .. 1 cup (chopped)
Coriander leaves.... 1/2 cup
Mint leaves............ 7-8
Green cardamoms... 4
Cloves ........................ 4
Cinnamon stick......... 1 inch piece
Bay leaves ................. 2
Green chillies ............. 2
Ginger-garlic paste...1 tbsp.
Turmeric powder ..... 1/4 tsp.
Salt to taste
Oil
Method:
1. In a sauce pan heat a little oil, add cardamoms, cloves, cinnamon and bayleaf.
2. Now add the ginger garlic paste, stir fry and add the greens, salt. turmeric powder and the slit green chillies. Simmer for 4-5 minutes.
3.Cook the rice and mix the prepared green masala.
Linking this to - Life is Green @ - Yummilicious Food

Any One Can Cook - Series 32
@ Taste of Pearl City