Friday, July 27, 2007

Aloo -Chana Chaat




Yesterday was yet another day to experiment in my kitchen. I have read about this aloo chat in many books and websites,but have never dared to try it,thinking that the main ingredient was just some boiled potato and so it might be tasting bland. But then,thinking about something instant and delicious to make yesterday I gave it a try but with my own version. All the recipes I have read had just mixing boiled potato with some dry spice powders. But I thought of giving it a change and I took only the base version and made it according to my taste and liking. And ,it was a great success indeed! My friends liked it and one of them made for her husband just immediately after going home. and good to know he liked t too. I was happy to know that.here is the recipe to make it.

for the ingredients,there is no exact procedure on how much you should take you can always add more or less depending on your taste.
Ingredients:
boiled potato cut into cubes
soaked and boiled chana
*add a spoon of salt when boiling chana and potatoes

chopped onion
jeera powder
chat masala
chopped coriander/cilantro
red chilly powder
sev
tamarind chutney

* I always use Knorr brand tamarind sauce for tamarind chutney.I find it very much handy and tasty.I would recommend to buy this. Tamarind sauce is available even in Maggi brand .but I haven't used this. Tamarind sauce is availabale in any local Indian stores.

grated carrot
curd whipped with half tsp of salt and one teaspoon of sugar

Method:
To make chat,arrange potato pieces in a plate or bowl. Add chick peas and sprinkle 1 tsp of chopped onions. Add one tablespoon of whipped curd. Sprinkle jeera powder,chat masala,red chilly powder. Drizzle tamarind sauce. Garnish with sev,chopped cilantro and grated carrot. Delicious chat is ready

Tuesday, July 24, 2007

Puliyogare Powder

This is another recipe shared to me by my dear aunty who is my husband's close friend's mom. This puliyogare powder makes instant poliyogare which is very satisfying meal.It can be made as a breakfast,brunch or lunch and anytime meal to satisfy a spicy desire.

Puliyogare Powder

Ingredients
coriander seeds 1 cup
chana dal 1/2 cup
urad dal 1/2 cup
red chillies as required
methi seeds - 1/2 spoon
cumin seeds 5 spoons
tamarind big lime sized
sesame seeds - 1/2 cup(optional)
dry grated coconut - 1/2 cup(optional)

Method:

Except coconut,tamarind and salt, roast all the ingredients untill a nice aroma comes. Take off the mixture from heat and let them cool.Once the ingredients are cooled,grind them to a fine powder along with tamarind and coconut.Make sure tamrind is cleaned and deseeded properly. Now to this mixture,add required quantity of groundnuts fried in oil.In the same oil,saute a tea spoon of mustard seeds and curry leaves and add a dash of hing to get a wonderful aroma.
Add this to powder and mix well. Add salt and delicious puliyogare mix is ready to mix with rice.
To eat, mix 2 or more spoons (adjust according to desired taste) powder wtih rice with a spoonful of ghee or oil to ensure it mixes properly and enjoy instant puliyogare.

This is my entry to the RCI Karntaka Cusine hosted by Asha.





Bisi bele bath




I learn't this recipe from one of my husband's close friend's mom in the first year of our marriage. She sent me this recipe through email and ever since I preserved this as a hard copy in my diary. Bisi bele bath is a popular kannadigan rice dish which is very simple to look,cook and yet tasty and delicious to provide a satisfying meal. Before I knew the recipe to make powder,I bought this powder from Indian store .But ,ever since I knew making the powder,i never again bought the powder .

To make bisi bele bath powder,


1 cup urad dal
1 cup chana dal
1/2 cup coriander seeds
red chiliies 20-25(adjust according to taste)
cumin seeds 5 tsps
cloves 5
cinnamon 2-3 small pieces
roast all the above ingredients in a tbsp of oil and make a fine powder after the ingredients are cooled.
This powder can be stored in an air tight jar and can used for 2-3 times or more.


To make bisi bele bath,
Ingredients
1 cup rice
toor dal 1/2 cup
tamrind big lime sized soaked in water
choice of vegetables(potatoes,carrot,green peas,beans)
Popu -> mustard,hing and curry leaves sauted in ghee
Method:
Cook rice wtih 2 cups water till soft and keep aside.Cook dal and veggies till soft.Extract tamrind juice.Make sure you have 2 cups of tamrind juice for 1 cup uncooked rice. Heat a wide ,sturdy pan.Add and saute popu. Add tamarind juice and bring to a boiling point.Now,add all the cooked ingredients(rice,dal and veggies).Let it boil for 2 more mins.Add salt and 5-6 spoons of bisi bele bath powder. top it off with a spoon ghee and serve hot with savories like papad,boondhi or sev. This is my entry for the RCI- karntaka cuisine hosted by Asha.

Friday, July 20, 2007

My friend Ashwini's recipe for Sambar


My friend Ashwini ,makes a very tasty and delicious sambar. Iam posting this recipe here for Ashwini who wants to share her recipe with everyone. She also wants to give the credit for her speciality dish to her mom ,for passing on the recipe to her.

Making of Sambar Powder:Ashwini says that the secret behind her delicious sambar is freshly ground home made sambar powder. As it hardly takes time,I prefer making it while Iam making sambar. All you need to do is dry roast
1 tsp chana dal
1 tsp urad dal
4/5 dry red chillies(adjust according to your taste and type of chillies )
2 tsps coriander seeds
1 tsp poppy seeds
1/4 tsp cumin seeds
1/4 tsp methi seeds
4-5 pepper corns
grated coconut,as much as desired(optional)
and grind to a fine powder or paste by adding water
I follow the same recipe to make sambar powder,except that I don't use poppy seeds.

To make sambar,
Ingredients:
3 medium sized tomatoes chopped
1 cup bite size chunks of bottle gourd(peeled and deseeded)
1 medium sized onion chopped
1 carrot chopped
1 potato chopped
sambar powder
1 key lime sized tamarind ball soaked in water
1/4 tsp turmeric powder
1 tsp red chilli powder(optional)
1 cup toor dal cooked soft and mushy

Method:

Pressure cook toor dal and keep aside. Meanwhile,in a wide saucepan add veggies along with 4 cups of water. Let the veggies cook till done. Extract tamarind juice and add to the boiling mixture. Now,add mashed dal,turmeric,salt,redchilly powder,sambar powder. Bring to a boil and season with mustard seeds,cumin,red chillies and curry leaves.Enjoy with hot rice

Tuesday, July 10, 2007

Masala Papad



I don't know if this is authentic Punjabi food or not but I remember having these masala papads and " jaljeera - a cumin flavoured drink" in Punjabi dhabas. This is second recipe for the RCI - Punjabi Cuisine hosted by Richa.


Ingredients:

papad of any size(I used baby papads)

very finely chopped tomato,onion

grated carrot

lemon juice

salt,cumin powder,chat masala powder,red chilly powder

Method:

Mix all the chopped vegetables with salt and lemon juice. roast papad in microwave for 1 minute and sprinkle the vegetable mixture on roasted papad. Season with cumin powder,chat masala and red chilly powder to spice up. Enjoy as a delicous starter by itself or accompany it with any hot soup.

Cardamom - Coconut Jumbos


Ingredients:

1 cup shredded coconut
1 cup flour
1 cup sugar
About 2 tbsps softened butter
1 tsp ghee
2 tsps powdered cardamom
1 tsp baking powder

Method:

Mix all the ingredientsgently to form a stiff dough.Make lemon sized balls and arrange on an ungreased cookie sheet atleast 2 inches apart from each other on all sides and bake for 15 minutes at 350F in the oven.

Poha Upma(Atukulu Upma)


This is one of the quickest breakfast I usually make inmy house. Making this upma is very easy and it makes a quick satisfying breakfast.
Ingredients:
2 cups poha
1 medium onion chopped
1/2" ginger finely chopped
3 green chillies finely chopped
for popu,1 tsp each chana dal,urad dal,mustard seeds
1/2 tsp cumin seeds2 tsps oil
Method:
Take a wide skillet.Heat oil and add and toast popu.Add chopped onions,ginger and green chillies.fry till onions are transperent.Meanwhile,wash poha under running water and drain water.Take care not to wash long to avoid poha becoming mushy.Drain water and add this poha to the seasoning or popu.Saute for 2 mins and add salt.

Monday, July 9, 2007

Snake Gourd with Sesame Powder


Ingredients:


1 cup chopped snake gourd
2 tsps shredded coconut

Method:

Wash,clean and chop Snake gourd into bite pieces. Add and toast popu and add snake gourd pieces.Cover and cook till 3/4 done.Now add sesame powder,and coconut.Stir and let cook for 2 more minutes.Serve with rice.

Snake Gourd in Yogurt(Potlakayi Perugu Pachchadi)


This is one of those few raitha's that taste good with plain rice. Bottle Gourd raitha and Snake Gourd raitha are very common in my kitchen.

Ingredients:

1 cup chopped Snake Gourd
1 cupYogurt
Salt to taste
Method:
Wash,clean and chop snake gourd into bite size pieces. Cook in microwave for 5 - 7 minutesand drain the water once the gourd is cooked.Add these pieces to whipped yogurt. Add salt and popu and serve with rice.

Sesame Powder



Sesame powder can be had with rice just as itself or can be used to spice up curries. I usually do either ways.Preparing this powder is very easy and it hardly takes any time.
Ingredients:
1 cup white/brown Sesame seeds
1 tsp cumin seeds
1 tsp red chillipowder
salt according to taste
Method:
Dry roast sesame seeds till nice aroma comes or light brown in colour. Once cooled grind to a fine powder along with cumin seeds. Dry roast 1 tsp red chillipowder till one min and add this to the ground sesame powder.Add salt according to taste and preserve in airtight jar. Enjoy with rice with a dollop of ghee or use this powder to spice up anything you love


Friday, July 6, 2007

Matthis




Matthis is popular tea time savory. I always knew them as "salted maida crisps " ever since I was a kid from my mom.My mom used to make two kinds whenever she made them.salted ones and sweet ones. Iam now posting here the recipe of salted ones.For the sweet ones the recipe is little different.

Ingredients
2 cups all purpose flour or maida
2 tbsp of butter softened or hot oil/ghee
1 tsp salt
1/2 tsp ajwain or carom seeds
water to knead the flour
and oil for deep frying
Method:
In a small bowl,mix together flour,ajwain or carom seeds,salt and butter. gently knead them using forefingers.When the dough looks crumbly,add water little by little to form a thick dough.Cover and keep aside for 10 mins. Knead well for 2 mins and divide into balls and roll them out like thin chapati and using a round cookie cutter or any desired shape cut them into rounds and prick with a fork in the centre. Deep fry in batches untill light brown in color. Store in clean ,air tight jar and enjoy with hot cup of tea.

Iam sending this as my entry to RCI - punjabi cusine,hosted by Richa of As Dear As Salt. I came to know that matthis (my recipe here) is from Punjab from her introduction about punjabi food and so,as I already made them Iam sending this as my entry to this event.

Monday, July 2, 2007

Garlic Bread Pizza


This is an almost instant and great evening snack.Give it a try and enjoy the great taste. Take few slices of frozen garlic bread and bake for 5 mins as per package instructions on one side for 5 mins.Carefully take out from oven and add finely chopped green pepper,onion and tomato. Top it with a mozerella cheese slice and bake again for another 3 mins.Enjoy hot garlic bread pizza with crushed red chilly flakes seasoned on top.

Coriander leaves or Cilantro Rice






Today I had 2 big bunches of fresh coriander lying in my fridge. I knew I did not need 2 big bunces for my routine cooking this week. And also,I was not in a mood to make meal with rice and sidedish(es). These reasons were enough for me to give a try to this new recipe in my kitchen. I just followed the basic recipe of pulao with ample of coriander leaves in it and the result after making this - all three of us loved the taste and Iam going to make this more often now on.
Ingredients:
2 cups rice washed
1 big bunch of coriander finely chopped
1 big onion chopped
1 big tomato chopped
salt as required
oil 2 tbsps
for the masala
4 cloves,2 elaichi,1"cinnamon
1/2" ginger piece scraped and grated
1 garlic pod chopped fine
1 tsp biryani masala powder

Method:
Clean and wash the rice and keep aside. In a pressure pan or any deep pan, heat oil add cloves,cinnamon,elaichi. Fry for a minute and add coriander. Fry for a minute and add onion and tomato. Fry till onion and tomato are cooked.Now,add ginger and garlic.Add washed rice,salt and biryani masala powder.Stir and add 4 cups of water. Close the pressure pan lid and cook till 3 whistles.Serve hot with raitha.



Sponge Cake


This Sponge cake is the easiest and great tasting simple cake I have ever known. It hardly takes time to make this cake
Ingredients:
1 cup all purpose flour
1 tsp baking powder
dash of salt
2 eggs
1.25 cup sugar
1/2 cup milk
12 tbsp butter or margarine.
Method:
In a small bowl,sieve together baking powder,salt and flour.Keep this aside.
Using a blender,beat eggs till fluffy and gradually add sugar.Beat this on medium speed till sugar is completely dissolved. Add flour mixture and beat again just untill everything is combined.
Meanwhile,in a saucepan,mixtogether milk and butter or margarine and heat untill butter melts.Stir this mixture to the flour mixture.
Pour this batter into greased baking pan and bake at 350 F for 20 mins or till toothpick inserted in cake comes out clean or cake springs back when touched.



Sunday, July 1, 2007

Beetroot Cutlet

recipe source: my collection
serves:10 medium sized cutlets
prep'time: 30 mins

Beetroot is wonderful veggie to me.I love the colour of cut beetroot. Apart from cooking this vegetable I also use beetroot to colour any other recipes if needed. I grate little beetroot and squeeze the juice to add color to the recipe that calls for a color. Few weeks back I tried cutlet with this vegetable and we all liked it. Good thing for me is my daughter also liked it.so,I knew another way to give her this wonderful veggie.
To make this cutlet I used

Ingredients:
3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp maida/all purpose flour
oil

Method:
Pressure cook beets and potato. Peel skin from beets and potato. Grate beets and potato .Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.Fry for few minutes untill onion is cooked and then add grated beets and potato. Add all dry powders and salt.Mix well and let this mixture cool.
Now,make small lemon sized balls.Mix all purpose flour in water to make a thin batter.Spread suji on a palte.Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce
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