I made these methi dal parathas the other day for my two year old daughter who likes to eat food that is easy for her to hold and non sticky.She usually prefers food like dosa,chapati etc and hates pastes.So,I came up with these attractive parathas for her. I made methi dal.Took about three scoops of dal and added whole wheat flour just enough to make pliable dough for paratha,sprinkling water when needed. Rolled out parathas and used airplane,apple,butterfly and star shaped cookie cutters for these shapes . Heat tava and smear oil if desired , roast the parathas in batches on both sides for 2 Min's each or till brown spots appear on both sides. I think this can be a great menu for kids lunch boxes.
I used simple cookie dough last night and made three different varieties - sugar dusted stars,jam thumbprints and caramel glazed flowers (out of them already) . I made simple cookie dough and with three forth batter I rolled out and cut 2 different shapes.The remaining one forth batter I used to make jam thumbprints. For the cookie dough,
2 cups all purpose flour
1.5 cups sugar
1/2 cup butter softened
1 tsp vanilla
1 tbsp plain yogurt/curd
1 tbsp whipping cream/cool whip
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
To make the dough,In a mixing bowl,blend butter with a fork till fluffy. Add sugar half cup at a time and blend until smooth creamy consistency arrives.Add vanilla ,yogurt,whipping cream and blend again till everything mixes together. In another bowl,sieve together flour,salt,baking powder and baking soda. Add this mixture 1 tbsp at a time into the butter mixture and blend until it forms a soft dough.Cover and refrigerate for at least 30 Min's and not more than 3hrs. After 30 Min's take out the dough and divide into 2 parts.
Preheat oven to 375F.
On a lightly floured surface,roll out one part of dough to half inch thick.
For the sugar dusted stars :
Cut out stars using star shaped cookie cutter. re-roll the left over scrap and cut out stars again.
For the caramel glazed flowers :
Cut out flowers using flower shaped cookie cutter.re-roll the left over scrap and cut out flowers again.
For the jam thumb prints :
Make small balls out of cookie dough and make a dent in the centre with the thumb finger.Fill the dent with desired jam or preserves.
Bake at 375F for about 7-8 Min's. Take out and dust the stars with icing sugar .
For the caramel ,I used store bought caramel bits.Melt them in microwave for 30 secs and add 1 tsp milk,stir and microwave for another 5 secs .Dip the cookies into this sauce and take them out.Let them dry for some time.
I first tasted these deadly,warm addictive tasty nuts in a nuts shop in the mall.Ever since its been routine for me to shop holding a cone of warm nuts every time I visit the place.These nuts are just so heavenly and today I am here trying my own method of these nuts and they came out equally tasty. I don't know the original method and wished I could.But I am glad I could make equally tasty ones.
As it was the first time I was trying I didn't want to go for a large amount.So,I used a fistful of almonds,2 tbsp sugar,1 tsp softened butter,1/2 tsp cinnamon and 2 tsp water. In a dry pan,toast almonds and keep aside.In the same pan,add sugar and butter and keep stirring on low flame until it forms a caramel glaze. Add cinnamon and stir ,add 2 tsp water.Stir and when this mixture forms bubbles,add toasted almonds.Stir and take onto a plate covered with aluminum foil. If nuts stick together separate them using hands. This is my entry for clickevent of Jai and Bee for the month of December.
I was always fascinated by those cone cakes we used to get in India in almost every bakery. I was thinking of making these cakes from long time and finally the day has come.
I used store bought cake mix to make cake and made the cake batter as per the package instructions.Then filled empty ice cream cones with cake batter till almost full and leaving about 1"space at the top so that cake fluffs up like ice cream stuffed in a cone and placed these cones in a muffin pan , baked for 40 Min's or until knife inserted in the centre of a cake comes out clean. While baking, batter may spill out for some cones.But after cones are fully baked, just take off those extra cake spills .The cone will still be nice and firm.For the icing,I used butter cream icing omitting shortening.If using shortening like Crisco,instead of 1 cup butter use 1/2 cup butter and 1/2 cup shortening.( I would recommend using shortening)
1 cup unsalted butter softened
4 cups icing sugar
1 tsp vanilla
1 tsp milk (to make medium consistency icing)
To prepare icing,Beat butter until fluffy. Add vanilla and beat sugar adding one cup at a time while scrapping the edges of bowl in between.Add 1 tsp milk in between for easier flow.Take 1 cup icing in a bowl and add desired colour with a new tooth pick.Do not use the same tooth pick again in the colour bottle.Use a new tooth pick each and every time for each colour .
To ice the cakes,let them cool completely.
Take a strong zip top bag ,drop desired tip into one edge cut the edge of the bag and pump out the icing after frosting the cakes with desired colour.
Note:Does anybody know if shortening is available in India and what it is called or else can somebody share any other icing recipe which doesn't need shortening.
Home tip from Mom to Moms:If your kids spill cream on carpet gently take off the cream with a spoon or knife first.Then,sprinkle "Windex" on tissue paper and dab on the stain in batches .It worked for me - no stain no blot.
Craving for some fresh home made easy biscuits/cookies,then this is the one.Making these Palmier's hardly takes time.To make these Palmier's,I used one packet puff pastry sheet,1.5 cups of sugar and 1 cups of mixed nuts (Almond,Pistachio,Cashew) powdered.
To make Palmier's, thaw puff pastry sheet at room temperature for 20 Min's.Preheat oven to 400F.On a dry hard surface like counter top, generously sprinkle half of powdered nuts and sugar and roll out puff pastry sheet to form a rectangle,and sprinkle remaining powders on rolled out sheet .Now,fold the sheet as shown in the picture below,cut into equal size pieces and gently press each piece with your palm. Bake for 7-8 Min's or until golden brown. turn over and bake again until golden. When still warm sprinkle sugar on these palmier's.
This recipe is from Giada De Laurentiis 's show Everyday Italian from Food Network . I like Giada's show . I have tried few of her desserts and they all have come out good.I have few more ones bookmarked in my to try list. One such trial for me is this Italian doughnuts. When I saw this in her show I felt that these are fool proof and are just definitely going to come out good and today after making I am here telling that these doughnuts were really awesome and very tasty and I'll keep making them.All we need to do is cut out pizza dough into doughnut's,deep fry and add your choice of topping.The original recipe can be found here .
My recipe is here:
Prepared pizza dough
To make pizza dough:
1 cup flour
1/2 envelope dry yeast
1 pinch salt
1 tbsp olive oil
1/2 cup warm water(normal water microwaved for 30 secs)
Mix all the dry ingredients and then with just enough water ,knead the flour to a hard dough.Sprinkle olive oil on top and gently knead again and cover until the batter rises(approximately one hour).
olive oil for frying(or any oil)
1/2 cup sugar
1.5 tsp ground cinnamon
To make Italian doughnuts,
Take half of the dough and roll out the dough on a lightly floured surface to 1/2-inch thickness.
Instead of making the regular donut shapes I preferred to cut out using heart shaped cookie cutter and made doughnut hearts.Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
Giadasays using olive oil to fry these doughnuts gives authentic Italian taste.So,even I used olive oil to fry my doughnuts. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
Ridge gourd is one of my favourite veggies. Ridge gourd chutney is my first preferred choice to me. This stuffed ridge gourd is very easy to make .To make this ,take a ridge gourd , peel and cut into 3 "inches(approximately each piece long enough with fore finger of hand ) .For the stuffing,take a medium sized onion,peel and roughly chop and grind along with salt , 1/2 tsp cumin and 1/2 tsp red chilly powder into a coarse paste.Stuff this into already slit and cur ridge gourd pieces. In a pan,add a tsp oil and add these stuffed ridge gourd pieces.Cover and cook until veggies are cooked ,tender and dry stirring in between. Serve with rice.
I believe toor dal is an everyday ingredient in many Indian Kitchens like mine too. One classic combo made ou of almost any greens. Today it was methi's turn in my kitchen as fresh methi leaves were stocked up in my fridge. I am sending this as my entry for JFI - Toor Dal hosted by Linda . JFI is the event originated by Indira of Mahanandi.
To make methi - tomato dal,pressure cook toor dal and methi leaves together or separate:
In a pan,do the popu or tadka and then add 1 medium sized tomato finely chopped,salt and turmeric and let cook till tomato is tender and cooked.Now,add cooked dal and methi leaves,stir and let cook. Add 1/4 tsp of red chilly powder,stir and let cook for few more Min's until dal thickens. Take off from heat and serve hot with rice.
We just cannot resist to taste or try some foods when they are appealing to our eyes and just can't take off eyes from them until we taste it. One such food for me was this trifle Namratha,one of my blog friends made for Diwali this year.
The original recipe is here,from Namratha's blog.I used store bought cake while making this .
After a very long time I made this carrot halwa to send as my entry for Hima's WYF - Desserts. The last time I made this sweet was in October last year and again after a little more than one year I made this. The reason I just cannot stop myself from eating this wonderful sweet.So,the only way to stop myself is stop making it. Another worst part in making this sweet for me is grating the carrots. This time,I wanted to participate in Hima's event so I pulled myself for grating even though it was only for 4 big carrots. Rather than the old procedure of cooking carrots in milk for long time ,this time I made it quick and easy and equally tasty . I fried 1.5 cups of grated carrot in 1 tsp ghee in a microwave safe bowl and then added 1 cup of sweetened condensed milk and cooked on high in microwave for 10-12 Min's,stirring in between. Add a pinch of cardamom powder and garnish with chopped nuts after frying them in ghee.I skipped the last part . I was little hesitant to send this to Hima today for two reasons.One the last date for event was over on November 25Th itself and second thing photo did not come out well today.Hope hima accepts this late bird's entry
I tried this jhaptpat snack today and it was very quick to make and very tasty. Chop half onion and 1 tomato.Mix together chopped onion,tomato and roasted ,salted cashew nuts, 1/4 tsp cumin powder,1 small green chilly chopped and crushed, 1 tsp chaat masala powder and lemon juice to taste.Mix everything and season with salt towards the end. Adjust as already nuts and chips have salt in them. Finally before serving add chips crushed a little bit.enjoy Jhatpat chips masala.
Wash ,clean,wipe dry and chop cluster beans into fine bite size pieces. Steam cook and fry in a tsp of oil . Mean while grind together 4 green chillies along with 1 tsp of cumin seeds and add this paste to the beans.Stir and saute for 5 mins.Serve hot with rice
Wash,peel and chop small piece of bottle gourd to make one cup of pieces. clean and wash about 1/2 cup of moong dal. Pressure cook dal and bottlegourd pieces together . In a pan,add and toast popu and when popu is done,add cooked moong dal and bottle gourd.Add a small pinch of turmeric and season with salt.Serve with rice and sundries green chillies
To make tomato pappu,pressure cook dal and keep aside. In a pan,add and toast popu and when popu is done,add 1 big tomato chopped .Add a pinch of turmeric and 1 tsp salt.Let cook till toamto is soft and cooked.Add cooked dal and 1 big pinch of smabar powder or rasam powder for nice smell and taste and stir everything together and let cook together for 5 mins or till thick and serve with rice along with sundried green chillies
Grind together 1 tbsp of cumin seeds,1 tsp of salt,1 tsp of red chilly powder.Towards the end add a tsp oil and grind once again.Wash,wide dry and slit brinjal and stuff with cumin stuffing.In a pan,heat a tbsp of oil and add stuffed brinjals and cooked till tender on all sides. Another variety of stuffed brinjal is ready to eat with rice
This sunday I invited my friend and her husband to have lunch with us and I made the items shown in this thali. From left to right,beans - kobbari kura(beans with coconut),mamidikaya pappu(mango dal), (stuffed brinjal with ginger green chilly paste) and beerakaya pachchadi(ridge gourd chutney) and also dry gulab jamun. Not one was left to take a picture of gulab jamuns.
the rest of the recipes follow here
Beans with Coconut
Wash and chop beans into bite size pieces and boil in water till tender. Drain off any excess water and keep aside. Meanwhile,grind together 1/2 cup of defrosted frozen coconut, 3 green chillies,1 tsp of cumin seeds and 1/2 tsp of coriander seeds to a paste without adding any water.
In a wide pan,add and toast popu and when popu is done,add cooked beans and saute for a minute or two before adding coconut paste. Season with required salt and saute for 5 mins. Take off from heat and serve with rice
Dal with Raw Mango
Pressure cook dal and keep aside. Wash,peel and chop mango and cook in water till soft and mushy. In a pan add and toast popu,add turmeric,cooked dal and mango and add red chilly powder according to taste. Green chillies can also be used.Stir and cook all this together for 5 mins and serve with rice along with sun dried green chillies
Stuffed brinjal with ginger ,green chillies and cilantro paste:
Take tender baby brinjals and make a "+" shaped slit. Coarsely grind ginger,green chillies and coriander to a paste. Add salt to this paste and stuff in brinjal. In a wide pan,add a tbsp of oil and add these stuffed brinjals and cook till brinjals are tender on all sides.serve with rice. This is one of the simplest and best curries that can be made with brinjal.
Ridge gourd Chutney:
Wash,peel and chop ridge gourd. In a pan add a tsp of oil and fry 1 tsp of urad dal,mustard and 1/2 tsp of cumin seeds and 1 pinch of fenugreek seeds.Add a big dash of hing towards the end.Take off heat and keep this popu to a side.In the same pan,add chopped rdge gourd piecesbig pinch of turmeric,1 tsp of salt , grape sized tamarind and 2 green chillies . Cover and cook till ridge gourd is cooked . Grind popu followed by cooked ridge gourd mixture. Stir together and serve with rice with a dollop of ghee.
Spinach is not very common in my kitchen as I am not a big fan of spinach. But I keep cooking spinach sometimes in my kitchen as I know that it is nutrtion packed food. Apart from routine dal and pulusu with spinach I also tried it this time with moong dal in a dry variety and it came out good and to my surprise,the best part of it was it was not smelly.So here is my recipe for spinach and moong dal
1/2 cup moong dal washed and cooked till just soft but not mushy.
In a wide pan,add and toast popu. When popu is done,add chopped onions and fry till transparent or half cooked . Now,add finely chopped spinach and salt and cover. After 5 mins when spinach is soft add cooked moong dal and cook till dry and add kura karam. Season with required red chilly powder and serve hot with rice.
Yesterday on Diwali,I made this moong dal vada. It was relatively easy compared to urad dal vada i soaking time and frying time. Soak 2 cups of moong dal for half an hour and grind to a coarse paste using water.Add 1 tbsp of rice flour. Add ginger - green chillies and jeera paste. Add chopped onions. Season with required salt and mix everything to form a thick vada batter.Take a small lemon sized ball and press with fingers to form a flat patty and carefully drop into hot oil and fry both sides till golden and drain onto a paper towel.
Happy Diwali everyone. I know I am late but thinking better late than never I am here wishing you all. Last month was quite hectic for me with lots of work including my daughter's second birthday and moving house .With lots of chores in my life,I could not catch up on blogging actively all through last month. I am hoping that I will be better this month. Coming to celebrating Diwali in my house,it was fun except missing the greatest joy of fireworks in my house. i miss them being here in US.But,today only i came to know that even here in some places Diwali is celebrated with crackers..
OK now,back to back,
I started my Diwali preparations by making murukku and tokkudu laddu. Normally I am little far to all those deep fried oily foods.But,this time I was some how in the mood to celebrate Diwali with lots of food ,just like how my mom used to do when we were kids. So,I decided to make some savories and sweets.
4 cups rice flour
1 cup roasted Channa Dal finely powdered
1 tsp jeera/ajwain
1 tsp red chilly powder
1.5 tsp salt
1 tbsp melted butter
water to knead the dough
oil for frying
To make murukku,mix together all the dry ingredients. Now add butter and rub with your fingers to form a crumbly dough.Now add water and knead to form thick dough.Cover the dough with a wet kitchen towel. Take a big ball of the dough enough to fit in the murukku press and soften just a little bit with wet hand and stuff this dough into the murukku press. Press the murukkus into hot oil carefully using murukku press. fry on both sides until golden in colour. Take out and drain onto a tissue paper and let it cool.Store in air tight jar and enjoy as a nice tea time snack.
This is a very famous sweet back in my place,Andhra. This is very tasty sweet but quite a time taking sweet that backs off anyone.This year I did this sweet again in my house after 3 years. It became more like a tradition in my house to make this tokkudu laddu for Diwali. So,I went ahead for this year too.
To make this I used,
1 cup besan or senaga pindi
1 cup sugar
2 tbsp ghee
1 pinch baking soda
water just enough to make the batter like murukku batter
oil for deep frying
First,make thick murukku batter with senagapindi or besan and make murukkus into hot oil and fry till light golden.Drain them onto a paper towel and let cool.Once cooled completely brake the murukkus into small pieces and grind to a coarse powder and keep aside. now measure this powder and take equal quantity of sugar and add little water to sugar and make one string consistency sugar syrup.Add this ground powder and ghee to sugar syrup and cook till it forms like a thick dough.Take off heat and make laddus when batter is just enough to handle while applying ghee to palms in between.Enjoy home made tokkudu laddus.
Inspired by Indira of Mahanandi'sKalakand ,I tried my own version making it semi home made with ready made ingredients like condensed milk and paneer.After tasting this semi home made version of kalakand and it is just too good and ' perfect 'is what I could only say.It took around 20 Min's to make this one. In a sturdy,heavy bottomed pan,I added 1 can of sweetened condensed milk and once milk started forming bubbles,I added grated paneer(I used half of store bought paneer cube - 'Nanak' paneer).Stir in together for 10 Min's or more until it form to a thick sturdy mass.Spread this onto a greased plate and garnish with choice of nuts and cut into desired shapes after a while. Tasty ,fresh,semi homemade kalakand is ready in Min's.
Dondakaya is one of my favourite vegetable and one vegetable ,I specifically go to shop in Indian stores. As my blog here mostly showcases some of the delicacies cooked and cherished everyday in my home,I am here today sharing one more such kind of recipe. to make this curry,slit tindora.
In a pan,add and toast popu, add tindora/dondakaya pieces and let cook till tender and soft.If necessary sprinkle water in between. Meanwhile grind grated coconut,jeera(1/4 tsp).green chillies(as desired) and add this to the cooked tindora and stir. Let this cook for 2-3 Min's. Remove from heat and serve with rice.
This subtle,yet tasty kobbari perugu pachchadi is some of our everyday cherished dishes for lunches,dinners and also sometimes as accompaniment's. To do this,just mix,desired quantity of fresh or defrosted frozen coconut with yogurt and season it with popu,salt and green chillies as desired. My mother used to add 1/4 th teaspoon of ground mustard paste for some extra flavour and exquisite taste. I skip this step sometimes .
or mix grated panner/tofu,grated carrot,beetroot,green peas cilantro,chat masala and season wtih salt and pepper for a colour filling. Method:
I made curry by sauteing onion in very little oil till cooked,then added mashed potato,grated carrot,green peas and chat masala,cumin powder ,pepper and finally seasoned with salt.
Alternately,for the second kind of stuffing just mix grated paneer boiled mashed potato,chopped onions,grated carrot,beet root and green peas with chat masala and season with salt and pepper and this way you can make it even healthier omitting potato if desired and replacing paneer with tofu.As everything is baked,that itself provides good taste and there by avoiding even 1 tsp oil also
Take 3 slices of white bread ,trim the edges and now dip the slice edges in a cup of water and gently squeeze off water if any . Line a small sheet of tin foil and lay the slice on foil.Dip the second slice same as first one and lay it on the edge of first one vertically. Repeat the third one.Gently press on the joints to ensure the slices stick together like a sheet. Now spread the curry ( after it is cooled completely) all over the sheet and start rolling from one end to the other end.Once rolled completely gently roll the whole thing in the lined tin foil and seal the foil ends and refrigerate in the freezer for at least 10 Min's. WIth this quantity of curry I could make 3 such kind of rolls. After 10 Min's,take out the roll and cut into pinwheels,brush them with melted butter and bake in the oven at 375F for 20 Min's or until the bread is golden brown.
Spring rolls have been my family favourite all the time. So,I decided to give a try.I chose to make my own version of shape because firstly I was not comfortable making those nice looking rolls,secondly,these shapes occupy less space to fry.
All I did to make this spring rolls was
For the filling -> Saute finely chopped onions,then add finely chopped cabbage,carrot and beans and stir fry until cooked. Add boiled and drained noodles if desired(I skipped this step). Add one teaspoon soy sauce and season with salt and pepper
For the outer roll -> I used 1.5 cups of all purpose flour 1 tbsp corn starch or suji,salt,1tbsp each of milk and curd,1/4 tsp salt. To make the dough,sift flour along with salt into a bowl.Add suji/corn starch,add,milk and curd. Knead into a pliable dough adding water as needed to form a stiff dough.
I made small balls out of the dough and rolled them out into thin chapatis and using a tumbler cut into small circles,stuffed with a little stuffing and folded all the edges towards the centre to look like onion and gave a twist and deep fried in oil. The best part I found with this shape was ,it was easy to fry and perfect to eat too.
Sometimes,tasty curries might not look and sound good. This is one such kind of curry/kura.I am sure all those who try this curry are going to make this one more than once.Making this is very easy and can be made in less than 15 Min's.
To make this curry,add and toast popu.Once dal is golden brown ,add peeled and finely chopped(bite size pieces) of bottle gourd and 2 tbsp or as required milk to cook gourd tender but not soft and mushy. When gourd pieces are tender and cooked season with required salt and add 2 tsp of grated jaggery or sugar for that extra taste if desired. I generally like this curry little bit sweet. It tastes divine when served with rice.
I always knew 2 types of coconut chutneys -one that is made with green chillies to eat with tiffins and one this one with popu and tamarind to eat with rice. This is every one's favourite in our house . To make this,add and toast popu and grind half of this popu with a fistful of defrosted frozen/fresh grated coconut with a teaspoon of thick tamarind paste. Mix the remaining popu with prepared chutney and enjoy with rice or with anything you like.
Eggs entered into my kitchen only few months back. That is because of my daughter because I am trying to give boiled egg to her from past few months. Earlier I bought eggs to make cakes out of those ready mixes for my cake decoration classes.She doesn't eat most of the time .But sometimes,she eats little bit or at least tastes. That is enough for me to feel happy that at least she tried a little bit of healthy food. Even though it was difficult for me to resist the smell ,I tried giving her scrambled egg and omelet.But she did not like any of them. She tries eating boiled egg sometimes. For those sometimes, I shop eggs in my regular grocery shopping as I don't want to give up trying . I am hoping that one day she will eat egg.Cakes and muffins have come up into my kitchen in the same process (giving her egg). Yesterday I tried these Almond - CarrotMuffins as part of those trials. As always she tried. But I don't know yet,if she is going to like or not. I have to wait and see.To make these muffins,I used
1.5 cups of flour 1.5 cups of sugar 3 eggs 3/4 tsp baking powder 1 big carrot grated 1 cup almonds toasted for about 8 Min's in the oven at 350F and then chopped 1 stick salted butter 1/4 cup milk(or as required to form smooth batter)
Method Sift together flour,salt(if using unsalted butter use 1/4 tsp salt) and baking powder. Beat the softened butter and sugar. Add eggs one each at a time , beating till fluffy each time. Add grated carrot,1/4 cup of milk and mix until combined to form a smooth batter.Stir in chopped almonds. Scoop out one teaspoon batter into a greased muffin pan and bake at 350F for 20 Min's or till muffins look golden in colour.
Today I experimented okra with coconut and peanuts. I was inspired to make this recipe from the famous "Bendakaya pakodi kura" which is popularly served in weddings. But that dish involves deep frying pakodis ,which I was not intersted today. So, with a little imagination I skipped the pakodi part and seasoned with ground coconut~green chilly paste and the result ,we liked this one better and Iam now going to make this as often as possible.Making this curry was very easy and in almost no time at all.
All I did was chopped 15 clean okra/bendakayalu,heated a skillet with one teaspoon oil,fried fistful of peanuts,took them out on a paper towel,then add and toast popu,added chopped okra. Let it cook till okra circles are tender. Now,grind about 1 tbsp of grated coconut with 2 green chillies,1/4 tsp cumin seeds and added this to the cooked okra. Seasoned with required salt and finally added the fried peanuts before stirring everything gently and served with hot steaming rice.
Mallige Idly is totally new to me.I never heard of this or tasted this before. After reading Seema's Post on Mallige Idly,I bookmarked it to try once. These idlies are super soft and fluffy. Thankss Seema for the nice recipe. Usually I make idlies with idly rava . But this time I tried this recipe from here and this one is very easy.This is my entry for RCI -Karnataka hosted by Asha.
Inspired by Mahanandi's Gasagasalu ~ Bendakaaya/Okra ~ Poppy Seed Curry, I tried poppy seed red chilly powder on beans stir fry just as Indira did on okra and we liked it. So,I decided to give it a try on another kura today and the result is very good. We liked this too. Thanks Indira for another good recipe. Poppy seeds were almost never used in my mother's kitchen. Even in my kitchen,there were times when the poppy seed jar was lying unused till days and weeks and finally ending up in trash. So,I stopped buying . Again,I bought poppy seeds recently thinking to use in some korma recipes. Thank you Indira,my poppy seeds have to never end up in trash again.
salt as needed poppy seed+ red chillies powder( As per Indira's recipe -> Dry roast 3 tablespoons poppyseeds in a skillet along with 3 dried red chillies and pound into a fine powder)
Add and toast popu in a skillet. Add veggies and salt as required. Cover and cook till tender. Sprinkle water if necesarry in between. Add poppyseed powder,stir and let cook for 2 minutes.Serve hot with rice
Tomatillos are more like raw unripe tomato. Until recently I was thinking it to be a raw or unripe tomato only.But,seeing the outer husk,I was surprised because I do not remeber seeing any such husk from unripe tomatoes that I ate back in India. After googling,I found out that tomatillo is a relative of tomato.More information about tomatillo can be found here
Never mind dear tomatillo. I still feel the taste very similar to the much known unripe tomato .So,I continued to use it as a raw tomato only.
I learn't this recipe from my mother in law.Even though making this chutney or pachchadi, I would suggest eating this after 5-6 hours or make it in the morning to eat for dinner as it would taste best when the tomatillo pieces absorb the flavours well by that time.
To make this, I used
3 small tomatillos
1 tbsp mustard seeds
4 dry red chillies(adjust according to chily variety)
salt to taste
popu -> 1 tsp oil,1/4 tsp asfoetida
Soak mustard seeds and red chillies together in a cup of water for 30 min's.
Grind soaked mustard seeds and red chillies together into a fine paste using little or no water.
Remove husk,clean and chop tomatillo into fine pieces. Add these pieces to the ground paste. Add salt and stir well. Heat one teaspoon oil in a pan and add 1/4 tsp hing or asfoetida.Add this to the pachchadi and stir. Serve with rice.
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