Rice N Spice

Majoon

2011-11-15T06:00:00.002-05:00

The ICC challenge for October is a Sindhi specialty dessert "Majoon". This event is hosted by Srivalli of "Spicing Your Life" and the recipe was provided by Vaishali of "Ribbons to Pastas". I tried half the quantity of the recipe and substituted Khoya with Ricotta cheese and milk with 1/3 quantity of readily available evaporated milk (instead of boiling and reducing the milk). I reduced the ghee too. This dessert is simple divine.

Ingredients:

Evaporated milk - 1 can (12 oz)
Sugar - 1 cup
Dates chopped - 15
Poppy Seeds - 1/4 cup
Ricotta cheese - 8 oz
Cardamon powder - a pinch
Almonds crushed roughly - 1 cup
Cashew nuts crushed - 1/2 cup
Pista crushed - 3/4 cups
Ghee - 3 tbsp

Method:

1. Take evaporated milk in an anodized pan. Add sugar and let it dissolve.
2. Add poppy seeds, cardamon powder, ricotta cheese and chopped dates.
3. Cook for about 10 minutes. Add the crushed nuts.
4. Continue cooking on slow flame till the milk is all evaporated.
5. After about 20 minutes or so, the entire mix is dry and all the moisture is gone, start adding the ghee one spoon at a time and mix everything.
6. When you find the moisture is completely dried and the ghee starts coming on the sidescover with a lid and place a heavy object, continue cooking for about 10 minutes.
7. Cool and serve.

This dessert can be refrigerated for up to 6 months in the refrigerator. This is also mixed with 2 tsp of milk, warmed in microwave for 2 mins to get it piping hot and served for a Sindhi breakfast.

Apple and Date Muffins

2011-11-08T06:30:00.003-05:00

I tried this easy bisquick recipe of muffins for the Combined Federal Campaign bake sale which was held in our office. I substituted the blueberries in the recipe with chopped apples and dates and topped it with chopped pecans. The result was that everyone loved the the muffins and all of them were sold in the office.

Ingredients:
For 10 muffins
Bisquick - 2 cups
Sugar - 2/3 cup
Olive oil - 2 tbsp
Milk - 2/3 cup
Egg - 1
Apple - 1 small chopped
Dates - 1/2 cup chopped
Chopped Pecans - as required for topping

Method
1. Preheat over to 400F.
2. Beat eggs mix sugar, and olive oil.
3. Fold in the bisquick mix to this.
4. Mix till just moistened and add the chopped apple and dates.
5. Spoon the batter in the muffin pan and sprinkle with chopped pecans.
6. Bake for 18 to 20 minutes till brown
6. Cool for 5 minutes and serve.

Sending this entry to "Desserts with Apples" hosted by "Simply Food" originally started by Raven from "CookEatDelicious".

Badam Puri

2011-11-05T11:13:00.000-04:00

I made this dessert for Samantha's birthday. I tried Lakshmi aunt's recipe who is an awesome cook.

Ingredients:
All purpose flour - 1 cup
Chiroti rava - 2 tsp
Sugar - 1 cup
Salt - a pinch
Oil to deep fry
Cardamom powder - 1/2 tsp
Ghee - 4 to 5 tsp
Almond crushed - for garnish as required

Method:

1. Mix flour, rava, salt and 2 tsp of ghee with water and knead to a soft dough and set it aside for half an hour.
2. Mix sugar, and just enough water to soak and make a syrup. Add cardamom powder and keep aside
3. Take a small sized ball of dough and roll into a round shape, apply a little ghee and fold it into half and half like cone & press the 3 edges
4. Fry these triangle folded pieces in the heated oil. Fry till golden color and remove it.
5. Dip these puris into the sugar syrup and then remove it on to a plate ( For about a min)
6. Decorate with crushed almond and serve.

Holige

2011-10-27T21:30:00.001-04:00

I tried my mom's recipe of "Holige" for Diwali and it was a huge success!

Ingredients:

All purpose flour - 2 cups
Salt - a pinch
Turmeric powder - 1/2 tsp
Water - to mix the dough
Olive Oil - 3 tblsp

Filling:
Bengal gram dhal - 1 cup
Brown sugar/grated jaggery - 1 1/2cup
Cardamom powder - a pinch

Rice flour - as required for rolling
Olive oil to cook the holige

Method:

1. Mix flour, salt, turmeric powder till it mixes well.
2. Add water and knead to a soft pliable dough.
3. Add 3 tblsp of olive oil on top and mix well.
4. Rest for 3 to 4 hours.
5. Pressure cook bengal gram dhal in cooker with enough water for 2 to 3 whistles.
6. Cool and drain the water and blend with the brown sugar or jaggery till smooth.
7. Cook the blend mixture till the water is evaporated.
8. Make the filling to even size balls.
9. Divide the maida dough to the equal number of the filling.
10. Place the filling in the dough and seal it.
11. Roll it with a rolling pin dusting with rice flour.
12. Cook on a anodized or non stick griddle on both sides with a few drops of olive oil.
13. Cool in and serve.

Cholafali

2011-10-15T14:08:00.002-04:00

The challenge for September was "Cholafali" a Gujarati snack. I tried this Gujarati Farsan specially made for Diwali. The flavors and taste was very different and I am glad I tried this new recipe. This event is hosted by Srivalli of "Spicing Your Life" and I followed Lataji's recipe.

Ingredients:

Gram flour - 2 cups
Urad dhal flour - 1 cup
Moong dhal flour - 1 cup
2 tablespoons ghee
Cooking soda -1/8 tsp
Salt - to taste(to be dry roasted prior to adding to the flour)
Oil for deep frying

For sprinkling on top:

Red chilly powder- 3 tsp
Black salt - 3 tsp

Method:

1. Heat the pan and roast the salt. When the salt has been roasted, add it to the flour mix.
2. Add the ghee to the flour and mix well.
3. Make a stiff dough and rest the dough for a few minutes.
4. Divide the dough in small portions and make small balls off it and roll out thin discs on a greased surface.
5. Cut out strips off the dough.
6. Deep fry the strips in hot oil till. It will puff up.
7. Fry them until they are crisp.
8. Meantime mix red chilly powder and black salt.
9. Sprinkle the chilli-salt mix on top immediately while the cholafalis are warm.

Pineapple Menaskai

2011-10-10T20:31:00.004-04:00

Ingredients:

Pineapple chopped - 1/2 cup
Red chillies - 2 -3
Urad dhal - 1 tsp
Methi - 1/2 tsp
Sesame - 1 tsp
Dry coconut powder - 2 tbsp
Tamarind paste- 2 tsp
Jaggery/Brown Sugar - 1 tbsp
Salt - to taste
Oil to saute - a tsp

Seasoning:
Asafoetida - a pinch
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 string
Oil a tsp - for seasoning

Method:
1. Roast Red chillies, urad dhal, methi, dry coconut,and sesame in a tsp of oil and blend it.
2. Cook the pineapple pieces with a cup and water and add the blend mixture to it.
3. Add the tamarind and jaggery/brown sugar.
4. Add salt to taste and boil.
5. Make a seasoning of asafoetida, turmeric, mustard seeds, and curry leaves.
6. Add seasoning and serve.

Sending this recipe to F for "Fruit Curries" hosted by "Ambrosia" originally started by Charita of "Women's Era"

MEC - Tea Time Snacks Roundup

2011-10-09T21:17:00.004-04:00

Hi Everyone!

It was a pleasure hosting the "MEC-Tea Time Snacks" event for the month of September 2011. Thanks to Srivalli of "Cooking for all Seasons" for giving me this opportunity.

Thanks to all of you for sending in your delicious entries. Here they are, enjoy!!

Nutan of "Rice N Spice" tried the "Microwave Congress" (Spicy Masala Peanuts).

Another experiment by Nutan of "Rice N Spice" is "Microwave Masala Murmura".

Don't miss the "Microwave Blue Potato Chips" by Nutan of "Rice N Spice".

I also tried this protein rich delicious snack "Microwave Hurigalu" and posted on my blog "Rice N Spice".

Srivalli of "Cooking for all Seasons" sent this yummy recipe "Microwave Fried Moong Dhal Snack".

Wow! this "5 minute Eggless Microwave Chocolate Cake" was sent by Sumana of "Sum's Cuisine".

This appetizing tea time snack "Savory Crusted Peanuts" in Microwave by Krithika of "Krithi's Kitchen" looks so delicious!.

Who could resist Pradnya's "Microwave Kaccha Pohe Chivda". She blogs here recipes in "The Pumpkin Farm".

Richa Priyanka of "Ambrosia" made these delicious "Namakparas" in the microwave.

Microwave Congress (Spicy Masala Peanuts)

2011-09-30T00:00:00.011-04:00

This is a snack which goes well with tea or coffee. This is a very spicy snack and you will have "tears of joy" tasting it. This is a Bangalore specialty which I attempted to make in the microwave.

Ingredients:

Peanuts - 1/2 cup
Curry leaves - 1/2 cup
Olive oil - 3 tsp
Salt - to taste
Red Chilly powder - 1 tsp
Black pepper powder - 1 tsp
Asafoetida - a pinch
Rice flour - 1/2 tsp
Turmeric - 1 tsp
Sugar - 1 tsp

Method:
1. Place the peanuts in a shallow microwaveable dish and microwave for 2-3 minutes till roasted.
2. Peel the skin of peanuts and set aside.
3. Take a tsp of oil and mix the curry leaves and microwave for 2-3 minutes till crisp and crush it.
4. Take the remaining oil and add asafoetida and microwave for 1 minute. To this add pepper powder, red chilly powder, rice flour, turmeric, salt, and sugar.
5. Finally add it to the peanuts with the crushed curry leaves and spices and mix well and microwave the mixture for a minute.
6. Store in airtight container.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Microwave Masala Murmura

2011-09-29T18:19:00.000-04:00

Ingredients:
Murmura (Puffed rice) - 6 cups
Oil - 4 tsp
Roasted chana dhal - 2 tsp
Peanuts - 1/4 cup
Sugar - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Masala urad Papads -2

Seasoning:
Mustard - 2 tsp
Asafoetida - a pinch
Curry leaves - 5 strings
Turmeric powder - 1/2 tsp
Red chillies -2

Method:
1. Keep the murmura (puffed rice) in a shallow microwaveable dish and microwave for two minutes to make it crisp
2. Microwave peanuts and roasted chana dhal with a tsp of oil for two minutes and add it to the murmura.
3. Make a seasoning of mustard, asafotedia, curry leaves, turmeric powder, red chillies with the remaining oil in the microwave for 2 minutes.
4. Microwave two papads and crush it. (I used Haldiram Punjabi Masala papad)
5. Finally add the seasoning, salt, sugar, red chilly powder, and crushed papads to the murmura.
6. Store in air-tight container when cool.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Jalebi

2011-09-14T17:47:00.003-04:00

Ingredients Needed:

All purpose flour - 100 gm
Yogurt - 1 cup
Lime juice - 1 tsp
Cornstarch - 30 gm
Hot oil - 1 tbsp
Saffron color - a large pinch
Sugar - 1 cup
Water - ½ cup
Oil for deep frying

Method:

To make the batter:

1. In a bowl combine yogurt, lime juice, flour, cornstarch, saffron color, and hot oil. Whisk together to make a thick batter. Ferment this batter overnight.

To make the Sugar syrup:

1. Combine sugar with water and heat till sugar dissolves.
2. Bring to a boil till you reach a light syrup consistency. Keep warm on low flame.

To make the jalebi:

1. Heat oil over medium-low flame.
2. Spoon batter into a piping bag or ziplog bag with one corner cut off.
3. Pipe batter into hot oil and fry till crisp and pale golden.
4. Drop jalebis into warm sugar syrup for a few minutes and remove with a slotted spoon.
5. Serve warm.

Sending this entry to "Indian Cooking Challenge" hosted by Srivalli of "Spicing Your Life".

Microwave Hurigalu

2011-09-11T11:13:00.006-04:00

Hurigalu is a Bangalore speciality. It is spicy roasted beans and a low calorie healthy snack which is very addictive. I tried making this snack in the microwave. It turned out to be perfect and very tasty.

Ingredients:

Whole Green Moong Dhal - 1/2 cup
Black eyed peas, chickpeas, horsegram - 1/2 cup altogether
Roasted Channa Dhal - 4 tbsp
Peanuts - 4 tbsp
Juice of 2 limes
Chilly powder to taste
Salt to taste
Olive oil 2- 3 tsp
Dry coconut pieces

Method:
1. Soak green moong dhal, black eyed peas, chickpeas, horsegram separately overnight.
2. Drain the dhals separately and spread on a microwaveable dish and add lime juice and microwave for about 4 minutes.
3. Stir the dhal and add salt, chilly powder, and a tsp of olive oil and mix. Microwave for another 4 minutes.
4. Check if crisp and depending on your microwave add a minute or two to cook.
5. Transfer to a bowl.
6. Microwave the roasted channa dhal and peanuts in a tsp of each separately and mix it.
7. Finally add the dry coconut pieces and store in airtight container.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Raw Green Grapes Pickle

2011-09-11T11:00:00.000-04:00

I visited my friend Minnie in New Jersey and she had grown clusters of green grapes in her garden which had yet to be ripe. These sour green grapes were perfect for pickles. This recipe was done by mom.

Ingredients:

Raw sour green grapes - 1 cup
Salt - 2 tbsp
Red chillies - 1 cup loosely packed
Mustard seeds - 2tbsp
Turmeric Powder - 1/2 tsp
Water - 2 cups

Method:
1. Slit the raw green grapes lightly and set aside.
2. Boil the water with salt till it condenses to half the quantity.
3. Cool the salt solution.
4. Blend the red chillies, raw mustard seeds, turmeric powder in the salt water
5. Mix the blend mixture to the grapes
6. Store in pickle jar or glass bottle.

Sending this recipe to "Condiment Mela" hosted by Srivalli of "Cooking for all Seasons".

Dry Paan Masala

2011-09-08T19:48:00.001-04:00

My friend Sudha Arkesh shared this recipe with me. Ever since I made this it has become a family favorite. Thanks Sudha for sharing this wonderful recipe.

Ingredients:

Betel leaves - 100
Paan supari - 100 gms
Sugar - 1 cup
Nutmeg - 1/4 inch
Edible Camphor - 2 pinch
Cardamom - 10 peeled and powdered
Dry coconut powder - 1 cup
Lime paste - 1/4 tsp
Cloves - 10

Method:
1. Wash and dry the leaves and chop it.
2. Mix sugar and the chopped betel leaves and cook on the stove in medium flame till it caramelizes. Turn of the heat.
3. Separately roast the cloves, nutmeg, and dry coconut lightly.
4. Mix all the other ingredients to the caramelized mixture.
5. Blend all the ingredients coarsely.

Sending this recipe to "Condiment Mela" hosted by Srivalli of "Cooking for all Seasons".

Microwave Blue Potato Chips

2011-09-05T16:04:00.002-04:00

I experimented making potato chips with blue potatoes in the microwave and it was really tasty.

Ingredients:
Blue Potatoes - 2 medium
Salt to taste
Chilli powder to taste
Pam oil spray

Method:
1. Slice potatoes thinly in a food processor or slicer.
2. Arrange on a microwaveable plate and without overlapping.
3. Micowave for three minutes, turn the chips.
4. Spray pam or lightly brush with oil and microwave for another two minutes.
5. If not completely crisp microwave for another minute.
6. Sprinkle salt and chilli powder and mix.
7. Store in air tight containers.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Announcing "Microwave Easy Cooking Event" for September 2011 - "Tea Time Snacks"

2011-09-03T22:12:00.004-04:00

Hello! I am excited to announce my first event “Microwave Cooking” and the theme is “Tea Time Snacks”. I will be hosting for the month of September. This event was started by Srivalli of “Cooking for All Seasons”.

Details to participate in this event:

•Cook any item based on the month's theme in a Microwave and post it on your blog from now till the last date of the month.
•Multiple entries are permitted.
•Recipes submitted to other events are also permitted.
•Recipes from archives can be accepted only if updated as current posts.
•Only vegetarian entries are accepted.
•The entire cooking needs to be done in Microwave. You can use food processor, blender for chopping, blending but do not use stove top or oven.
•Do not submit any entry if you've just used Microwave for the final process.
•Non-bloggers can also participate. Send your recipes with your name to this email: events.ricenspice@gmail.com

Feel free to use this logo.

You entry should be linked with this event announcement and Srivalli's MEC page

Please submit your entries to the above email address with the following details:

Subject Line: MEC Tea Time Snacks
Your name
Blog Name:
Your post link:
A picture of the dish.

Send your entries for this event by September 30th 2011. Looking forward to all the delicious entries.

Nutan

Punjabi Mango Pickle

2011-07-14T22:10:00.039-04:00

I was skeptical trying out this recipe. However, after I made it everyone loved this unique flavor of spices.

Ingredients:

Raw Mangoes - 1/2 kg
Mustard oil - 50 ml

Mix the Spices:

Salt - 70 grams
Methi / Fenugreek seeds - 10 grams
Kalonji / Nigella seeds - 5 grams
Saunf / Fennel Seeds - 10 grams
Turmeric powder - 10 grams
Whole Peppercorns - 5 grams
Sugar - 1/2 tsp

Method to prepare:

1. Wash the raw mangoes and wipe dry.
2. Chop to one inch pieces and dry in the sun for 2-3 hours.
3. In a pot, mix mustard oil with the spices.
4. Add the mangoes and toss until they are well coated.
5. Store in a ceramic jar.
6. Keep the jar in the sun for a day.
7. Add enough mustard oil to cover the mangoes.

Sending this entry to Indian Cooking Challenge hosted by Srivalli of "Spicing Your Life". This recipe is adapted from Simran of "Bombay Foodie".

Nankhatai

2011-06-22T20:43:00.006-04:00

Ingredients:

All Purpose Flour - 2 cups
Powdered Sugar - 1 cup
Butter/Ghee/Any shortening - 1 cup
Powdered pista/almonds - 1/2 cup
Yogurt - 1 to 2 tsp to mix
Cardamom crushed - 1/2 tsp
Nutmeg Powder - 1/2 tsp

Method:
1. Cream butter and sugar.
2. Add flour, powdered pista or almonds, crushed cardamom and nutmeg powder.
3. Add 1 or 2 tsp of yogurt if necessary and knead to a pliable dough.
4. Make small balls and place on a baking sheet about 2 inches apart.
5. Bake at 350 degrees Fahrenheit for about 20 minutes till light brown.
6. Cool and store in containers.

Sending this recipe to Sonia's Kitchen "Foodelicious Event – FSF Event"

Khara Biscuit for Indian Cooking Challenge

2011-06-14T21:30:00.003-04:00

"Khara" means spicy in Kannada. These biscuits are spicy and salty and usually available at bakeries in Bangalore. These cookies are flavored with herbs and are addictive.

Ingredients:

All purpose flour - 2 cups
Butter - 1/3 cup softened
Sugar - 4 tsp
Salt - 1 tsp
Green Chillies - 4 chopped fine or more per taste
Ginger - 1/2 tsp grated
Cilantro - chopped 2 - 3 tbsp
Curry leaves chopped - 2 tbsp
Yogurt - 2 - 3 tbsp

Method:

1. Preheat the oven to 325 F.
2. In a bowl, whisk together flour and salt. Set aside.
3. In another bowl, cream butter and sugar till creamy. Add the 2 TBSP yogurt and continue to beat.
4. Add the dry ingredients and beat slowly.
5. Mix with your hands to work the dough but don't use too much of pressure.
6. Add the chopped curry leaves, cilantro, ginger grated, and chillies and if necessary, another tbsp of yogurt.
7. The dough will have to be crumbly not wet at all.
8. Roll the dough into 1/4" thickness.
9. Cut with your cookie cutters.
10. Place on the baking sheets or stoneware bakesheet and bake for 18 - 20 minutes. 11. Flip the cookies halfway.
12. Cool and store in containers.

Sending this entry to Indian Cooking Challenge for May hosted by Spicing Your Life. The recipe is adapted from "Versatile Vegetarian Kitchen".

Malai Kofta with Tofu

2011-05-29T11:44:00.000-04:00

I tried Malai Kofta substituting paneer with tofu and the result was amazing.

Ingredients:

For the koftas:
Mixed chopped vegetables -3 cups (fresh or frozen)
Boiled potatoes - 2 medium
Ginger - 1/2 inch
Soft tofu crumbled - 1 cup
Green chillies - 2 or more to taste
Corriander leaves - 1/2 bunch
Red chilli powder - 1 tsp
Cashew nuts - 2 tbsp chopped
Raisins - a handful
Salt - to taste
Wheat flour to dredge the koftas
Oil - to deep fry

For the gravy:
Tomato - 7 medium
Onion -2 medium
Ginger - 1/2 inch
Turmeric - 1/2 tsp
Corriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Cinnamon clove powder - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Cashewnuts - a handful
Salt to taste
Oil to saute - 2- 3tblsp

Method:

To prepare koftas:
1. Steam the mixed vegetables and mash lightly.
2. Peel boiled potatoes and mash well.
3. Chop green chillies, ginger, coriander leaves, tofu
4. Mix steamed vegetables with boiled mashed potatoes, salt, red chilli powder, raisins and cashew nuts and make equal size balls
5. Dredge the koftas in wheat flour
4. Heat oil, deep dry koftas and set aside

To prepare gravy:
1. Slice onions, ginger, and saute in a few tsp of oil
2. Add chopped tomato and cook for a few minutes
3. Blend the onions, ginger, tomatoes with cashew nuts
4. Add the cumin powder, coriander powder, garam masala, turmeric, cinnamon clove powder and salt to the blend mixture and boil
5. Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped coriander leaves.

Zucchini Bread with Toasted Almonds & Pineapple

2011-05-24T20:11:00.002-04:00

This recipe is adapted from Emeril Lagasse but I changed the recipe to suit the bread machine and substituted ingredients.

Ingredients:
Zucchini grated- 1 cup
Butter softened – 1 tbsp
Sugar - 1/4 cup
Almond powdered - 1/4 cup
Salt - 1 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Cinnamon powder - 1/4 tsp
Nutmeg - 1/4 tsp

To be added during during the mixed bread cycle when the machine beeps
Dried pineapple pieces - 1/4 cup (available at Trader Joe)
Toasted almonds chopped - 1/4 cup

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped dried pineapple and almond pieces.
6. Cool completely when done and slice to pieces.

Sending this recipe to "A Pinch of Love" Zucchini event.

Sending this recipe to "Taste Junction" Drive Me Nuts event.

Neer Dosa

2011-05-19T21:11:00.002-04:00

Neer dosa is a delicacy from Dakshina Kannada region of Karnataka. Neer means water in Kannada, Tulu and a few other Indian languages.Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. There is no need of fermentation for this batter.

Ingredients:

Long grain rice - 1 cup
Salt to taste
Water to blend

Method:
1. Soak rice overnight.
2. Blend rice with salt and water to a thin watery dough.
3. Heat the skillet and lightly grease the skillet with oil.
4. Splash the dough on the skillet and cook on one side only.
5. Serve hot with chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Steamed Kadabu

2011-05-19T20:31:00.004-04:00

Ingredients:

For the covering:
Rice - 1 cup
Salt - to taste
Oil - 2 tsp

Filling:
Channa dhal - 1/2 cup
Urad dhal - 2 tbsp
Moong dhal - 2 tbsp
Toor dhal - 2 tbsp
Coconut - 2 tbsp
Green chillies - 2 or more per taste
Asafoetida - a pinch
Curry leaves chopped - 2 strings
Corriander leaves chopped - 3 tbsp
Salt to taste

Seasoning:
Mustard - 1 tsp
Curry leaves- 1 string
Asafoetida - a pinch

Method:
For the outer covering:
1. Soak rice overnight and blend with salt to a watery dough.
2. Add 2 tsp of oil and cook it on a heavy pan stirring continuously till it leaves the pan and forms a ball.
3. Make lemon sized balls and set aside.

For the filling:
1. Soak all the channa dhal, urad dhal, moong dhal, toor dhal overnight.
2. Blend the dhals coarsely with green chillies, coconut, asafoetida, and salt.
3. Add the chopped curry leaves and corriander leaves.
4. Make a seasoning of mustard seeds, asafoetida, and curry leaves and add to the filling.

To assemble:
1. Flatten the rice dough with a tortilla press or with hand.
2. Keep enough filling in each and fold it.
3. Steam for about 20 to 25 minutes till done.
4. Serve with ghee and chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Methi Pulav

2011-05-15T14:57:00.002-04:00

Ingredients:

Methi leaves - 1 bunch
Carrots - 2 cut to julienne strips
Fresh green peas - 3/4 cup
Green chillies chopped- 2 to 3
Ginger grated - 1/2 inch
Salt to taste
Juice of half lime
Olive oil - 2 to 3 tblsp to saute
Basmati Rice cooked - 1 cup

Method:
1. Cook basmati rice so the grains are separate and fluffy. Set aside.
2. Take oil in a pan and add the chopped green chillies, ginger grated, cut carrots, peas, chopped methi and saute.
3. Finally add the salt and lime juice.
4. Mix this to the cooked basmati rice.

Sending this recipe to PJ's Herbs and Flowers - Fenugreek Leaves hosted by What's Cooking?.

Corriander Rolls for Indian Cooking Challenge

2011-05-15T00:00:00.001-04:00

The Indian Cooking Challenge is hosted by Srivalli of "Spicing Your Life". The challenge for April is "Corriander Rolls" which is a typical Maharashtrian recipe. The filling is made of fresh coriander leaves. This recipe is adapted from Archana's "Tried and Tested" recipes.

Ingredients:-

For the covering:
Besan - 3/4 cup
Wheat flour - 3/4 cup
Salt to taste, ,
Chilli powder - 1/2 tsp
Turmeric -1/4 tsp
Hot oil - 3 Tbsp oil

For the Filling:

Chopped coriander leaves - 2 cups
Dry Coconut powder roasted - 2 tbsp
Khus Khus roasted -1tbsp
Sesame seeds roasted - 1 tbsp
Salt to taste
Ginger green chilli paste - 1 tsp
Chilli powder - 1/2 tsp
Juice of half lime
Sugar - 3/4 tsp
Onion - 1 medium finely cut
Oil - 1 tbso

Make a paste mixture:

Oil 2 tsp
Garam masala - 1tsp
Tamarind pulp -2 tsp

Oil to deep fry

Method:

Covering:

1. Mix all the ingredients for the covering, with the hot oil, to a stiff dough.

Filling:

1. Saute the onions in a tbsp of oil till just soft. Add the ginger chilli paste and saute.
2. Remove from the fire.Let it cool.
3. Coarsely powder the roasted sesame, khus khus, and dry coconut.
4. Add the coriander leaves to the onion mixture along with the roasted sesame. Add salt, sugar, lime juice chilli powder and mix well.

Paste mixture:

1. Mix all the items for the paste.

Assembling:

1. Take a small ball of dough, roll it thinly to round shape.
2. Apply a little paste on the roll.
3. Keep the stuffing in the center and fold it in a roll or triangular shape and seal the edges with water.
4. Lightly roast the rolls on a skillet, and then deep fry .
5. Serve with green or sweet chutney.

Award from TorviewToronto

2011-05-14T22:06:00.002-04:00

Participation Award from "TorviewToronto". Thank you!

Award from Kaarasaaram

2011-05-05T21:15:00.001-04:00

Received this participation award from Reva of Kaarasaaram. Thanks Reva!

Award from Kurinji Kathambam

2011-05-05T21:08:00.001-04:00

Received this participation award from Kurinji Kathambam. Thank you.

Fruit Pizza

2011-05-02T22:22:00.002-04:00

I found this recipe on my cereal box sometime back. This has been the favorite dessert of my friends and kids. I modified the recipe to suit my taste.

Ingredients:
Corn flakes - 4 cups crushed to 1 cup
Sugar - 2tblsp
Butter/Margarine - 2tblsp
Karo Corn Syrup - 2 - 4 tblsp
Cream cheese softened - 6 oz
Marshmallow cream - 6 oz
Strawberries, kiwis or any another fruit sliced to decorate

Method:
1. Preheat oven to 350 degree F.
2. Combine crushed cereal, sugar, butter, corn syrup and press on a pizza pan or stone.
3. Bake for 5 -8 minutes or until lightly browned. Cool completely.
4. Mix cream cheese and marshmallow cream and spread over the crust.
5. Arrange fruit over cream cheese mixture.
6. Chill for an hour until firm.
7. Cut with a pizza cutter and serve.

Sending this recipe to
Fun N Sun Event hosted by Tickling Palates,

Kid's Delight- Hosted by Mina of Authentic Vegetarian Recipes originally started by Srivalli of Spicing Your Life.

HRH - Healthy Summer Event hosted by Kurinji Kathambam

Masala Sandwich

2011-04-26T22:30:00.002-04:00

This was my favorite snack at Vijaya Bakery in South End Circle in Bangalore. Me and my college friends would often go to Vijaya Bakery. I made these sandwiches for my friend Arathi's Anniversary party.

Ingredients:
White or Wheat Bread slices
Tomato - 2 big chopped
Onion - 1 medium chopped
Carrot -1 grated
Ginger - 1/2 inch grated
Green chillies - 2 or more to suit your spice level

Seasoning:
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 1 string
Turmeric - 1/2 tsp
Jeera - 1/2 tsp
Oil - 1 tblsp

Chilli powder -1/2 tsp
Jeera powder -1/2 tsp
Corriander powder -1/2 tsp
Garam masala powder -1/2 tsp
Fresh corriander leaves chopped -4 tblsp
Salt to taste

Method:

1. Make a seasoning with mustard, asafoetida, turmeric and curry leaves in 1 tbsp of oil
2. Add chopped ginger, green chillies and chopped onion and saute.
3. When the onion is brown add the chopped tomatoes and grated carrot and cook till all the liquid is absorbed.
4. Add salt, chilli powder, jeera powder, corriander powder and garam masala powder.
5. Garnish with fresh chopped corriander leaves.
6. Toast the bread and spread the carrot masala mixture.

Sending this entry to "Sandwich Mela" hosted by Srivalli.

Award from Priyas "Now Serving"

2011-04-25T21:17:00.001-04:00

Crazy For Cakes Event - Participation Award by Priya Mahadevan

Brinjal Dosa

2011-04-23T14:30:00.001-04:00

Brinjal Dosa

Ingredients:
Brinjal long variety -2 (sliced)
1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3. Keep the sliced brinjal in a vessel filled with water
4. Heat the dosa tava.
5. Spread a tsp of oil on the tava and arrange the sliced brinjal.
6. Pour the dosa batter on the tava and spread evenly
7. Put another tsp of oil to cook, cover the tava
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

Sending this recipe to Krithi's Kitchen who is guest hosting Breakfast Club started by Helen of Fuss Free Flavors.

Pineapple Bread

2011-04-16T19:54:00.002-04:00

I love to experiment different types of breads. I was inspired by my Aerobics teacher Michelle in Hampton, VA. She would bring different types of breads to the class. I have since been trying out breads substituting the liquid ingredients with fruit pulp, soy milk, fruit butters etc.

Ingredients:
Pineapple crushed with its juice - 1 cup
Butter softened – 1 tbsp
Sugar - 1 tbsp
Whipping cream - 2 tbsp
Salt - 1 tsp
Pineapple essence - 1/4 tsp
Pineapple color - a few drops
Bread Flour – 3 cups
Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps
Dried pineapple pieces - 1/2 cup (available at Trader Joe)

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped dried pineapple pieces.
6. Cool completely when done and slice to pieces.

Sending this recipe to "RecipeGrabBag" A Fruit/Veggie a month Event started by Priya of Mharo Rajasthan's Recipes.

Vattayappam – Kerala’s Queen of steamed rice cakes for ICC

2011-04-14T20:57:00.001-04:00

The challenge for March is a speciality dish from Kerala. It is a steamed rice cake leavened with yeast, sweetened with sugar and garnished with nuts and raisins. This challenge is hosted by Srivalli of Spicing Your Life and the recipe is adapted from Shn of Mishmash.

Vatteppam/Vattayappam – Kerala’s Queen of steamed rice cakes

Ingredients:

To blend:

Raw rice - 1 cup soaked for 6-8 hours
Grated coconut - ¾ cup
Cooked rice -2 tblsp
Water - ½ cup water to grind (thick as idli batter)

To Proof yeast:
Active dry yeast ½ tsp
Water - 1/3 cup
Sugar - 2tsp

To Make Rice porridge: (Use 4tbsp of this paste)

Coarse ground paste -1½ to 2 tbsp
Water -1/3 to ½ cup

To sweeten and flavor:

Sugar - ½ cup or more per your taste
Cardamom powdered - 6 to 8
Cashew nuts 8 to 10
Raisins ½ tblsp
Ghee1 ½ tblsp

Method:

1. Blend rice in an adding very little water to a coarse texture,
2. From the blend mixture remove the required quantity mentioned under, “To Make Rice porridge” and keep aside.
3. Add freshly grated coconut to the main batch of ground rice and grind thoroughly to a fine batter.
4. At the end, add cooked rice and grind again.
5. Proof yeast by warming adding sugar and yeast dissolved in this luke warm water and keep the mixture in a warm place for 15-20 minutes till it foams.

To make Rice porridge:
Heat a pan and add a couple of spoonfuls of coarse ground rice, kept aside earlier and water; bring it to a boil and keep stirring in low-medium heat until it is fully cooked and reaches the consistency of porridge and turn off the heat and cool completely.

Add the rice porridge to the ground rice batter and blend it thoroughly with the batter. Next, add yeast mixture and pulse one or two times just to blend everything well.

Pour the entire batter to a bowl and let it ferment in a warm place for about 4-6 hours or overnight. When batter is doubled and fermented, add sugar let it ferment for another 2 hours.

Just before steaming, add powdered cardamom, ghee roasted nuts and raisins to the batter.

For steaming:
Grease a 6 inch round cake pan with oil or cake release. Pour the prepared batter and fill till half of the pan/cake tin and steam cook for about 20 -30 minutes in medium heat.

Let it completely cool. Now run a knife by the side of the pan and gently separate the steamed cake from the edges of the pan and slowly lift the cake with a spatula and cut into squares of wedges.

Coriander Pulav

2011-04-12T22:26:00.001-04:00

Ingredients:

Basmati Rice - 1 cup
Coriander leaves - 1 bunch
Green Chillies - 2
Grated ginger - 1/4 inch
Cloves - 4
Cardamom - 2
Cinnamon - small piece
Bay leaf - 1
Black pepper - 1/2 tsp
Salt - to taste
Juice of 1/2 lemon
Roasted Cashew nuts - to garnish
Olive oil to saute - 1 tsp
Butter or ghee - 2 tsp

Method:
1. Heat oil and saute bay leaves, cinnamon, cardamom, black pepper, green chillies and set aside.
2. Chop the coriander leaves, reserve a little for garnish.
3. Take basmati rice in a oven safe dish and add the chopped coriander leaves, sauteed bay leaves, cinnamon, cardamom, black pepper, green chillies, and salt.
4. Add two cups of hot water.
5. Preheat oven to 350 degree Fahrenheit.
6. Bake it for 60 minutes, add butter/ghee and mix well.
7. Add the lemon juice.
7. Garnish with the reserved coriander leaves and cashew nuts.

Sending this to the event - Herbs & flowers in My Platter- Coriander/Cilantro hosted by
Krithi's Kitchen, Seduce Your Tastebuds

Coriander Dry Chutney

2011-04-10T20:22:00.001-04:00

Ingredients:
Dry coconut grated - 1 cup
Red chillies - 6
Green chillies - 8
Asafoetida - 1/4 tsp
Tamarind paste/powder - 2- 3 tsp
Fresh Coriander leaves - 2 bunches
Salt - to taste

Method:
1. In a dry blender powder the dry coconut set aside
2. Dry blend the red chillies, green chillies, asafoetida and add the powdered coconut.
3. In the meantime take two bunches of coriander leaves and spread it on a microwavable plate and microwave for 5 to 6 minutes till it is dry.
4. Crush the coriander leaves and add it to the blender and pulse it to blend.
5. Finally add salt and tamarind to taste.

Sending this to Krithi's Kitchen's event, Herbs and Flowers on my Platter - Coriander/Cilantro, Seduce Your Tastebuds.

Mango Cake

2011-04-01T12:00:00.000-04:00

Ingredients:

2 cups - All purpose flour
2 cups - Sugar
1 and half tsp - Baking powder
1/2 tsp - Baking soda
1/2 tsp - nutmeg powder
1/2 cup - unsalted butter
2 eggs
1 tsp vanilla essence
3 cups - chopped mango
3/4 tsp - cinnamon

Frosting:
1/4 cup mango pulp
Cool whip as required
2-3 tsp Jello cheesecake pudding mix for stabilizing

Method:

1. Set butter to room temperature.
2. Beat eggs and mix sugar. baking powder, soda, butter, nutmeg, cinnamon and vanilla essence
3. Add flour to this and mix gently.
4. Finally add the chopped mangos.
5. Pour in a greased cake pan and bake 40-45 minutes till the toothpick comes clean

Sending this to Healing Foods Event hosted by "Kaarasaaram"

Broccoli Dry Curry

2011-03-25T22:15:00.007-04:00

Ingredients:

Broccoli florets- 1 crown
Onion chopped- 1 medium
Red chilli powder - 1 tsp
Besan flour - 2 tblsp
Salt- to taste

Seasoning:
Olive oil - 1 tblsp
Cumin seeds - 1/2 tsp
Asafotedia - a pinchjavascript:void(0)
Turmeric - 1/2 tsp

Chopped corriander leaves - 1 tsp to garnish

Method:
1. Steam broccoli and set aside
2. Take a tblsp of olive oil and make a seasoning of cumin seeds, asafotedia and turmeric and add the chopped onions and saute.
3. When the onion turns brown add the salt, red chilli powder, and besan flour and mix well.
4. Finally add the steamed broccoli and mix
5. Garnish with corriander leaves

Sending this recipe to Only Original Recipes event at Nivedita's Kitchen and Foodelicious and WomensEra 2008 event "C for Colourful Currys "

Pizza Bread

2011-03-19T16:24:00.004-04:00

Ingredients:
Pizza sauce - 1 cup
Olive Oil – 2 tbsp
Grated cheese - 1 cup
Salt - 1 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Paprika, dried basil, oregano - 1/4 tsp each

To be added during during the mixed bread cycle when the machine beeps
1/2 onion chopped
1/4 of a small bell pepper chopped
1/4 cup fresh methi leaves
2 mushrooms chopped
4 olives chopped

Saute onions, bell pepper and fresh methi in 1 tsp of olive oil and keep it ready to mix when the machine beeps.

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the sauted vegetables, chopped mushroom, and olives
6. Cool completely when done and slice to pieces.

Sending this recipe to Srivalli's Kids Delight event hosted by "Now Serving"

Suruttai Poli

2011-03-14T22:02:00.000-04:00

The challenge for the Indian Cooking challenge for the month of February is "Suruttai Poli". This event is hosted by Srivall of "Spicing your life". This recipe is adapted from Nithya of 4th sense cooking. This dessert has a crispy crunchy crust and mildly sweetened with the filling. I made this delicious dessert for my friend's "Board Game Nite" and everyone enjoyed this.

Ingredients:

For filling -

Roasted gram - 1 cup
Sugar - 1 cup
Cashews - 20
Cardamom powder - 1 tsp
Dry Coconut - 1 tblsp
Ghee - 1 tsp

Method for filling:

1. Powder the roasted gram and sugar together. Chop the cashews into small pieces.
2. Roast cut cashews and coconut in a tsp of ghee.
3. Mix the other ingredients in a bowl. Keep it aside.

For the Crust:

Aall purpose flour - 1 cup
Salt - a pinch
Oil - for frying

Method:

1. Mix the all purpose flour and salt in a bowl.
2. Knead it like chapathi dough and set it aside for half an hour.
3. Make small balls from the dough and roll them into very thin circles of 10cm diameter.
4. After rolling them into circles spread them on a cookie sheet a for ten minutes.
5. Deep fry them in hot oil and remove them when they are half cooked. It should be flexible and should not turn brown or crispy
6. Remove them from oil and spread 3 spoons of fillingon the crust and roll it tight like a cigar and keep it on a plate with seem sidefacing down.

Ginger Jeera Cooler

2011-03-14T20:06:00.003-04:00

My friend Nandita made this delicious summer cooler when I visited her recently during my India trip. Here is the recipe.

Ingredients:
Sugar - 4 cups
Water - 5 cups
Ginger grated - 1 cup
Jeera (Cumin) - 2 tsp
Juice of 5 lemons

Method:
1. Mix water and sugar and boil it for 10-15 minutes
2. When it starts boiling turn off the heat and add grated ginger, jeera and let it cool
3. When it is completely cooled add the lemon juice
4. Strain and store in a glass bottle in the refrigerator
5. Mix with water and ice cubes and serve.

Sending this recipe to "Learning to Cook" Akila's Dish Starts With G Event

Lemon Cake

2011-03-10T22:26:00.001-05:00

Ingredients:

2 cups cake flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 pkg (3 ounces) lemon gelatin
3/4 cup milk
2/3 cup vegetable oil
2 tablespoons lemon flavoring
3 eggs separated

Butter cream icing or Ready to use Wilton Decorator's icing

Recipe for Butter cream icing:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla essence
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Makes: About 3 cups of icing.

Fruits sliced for decoration
Melted jelly for brushing on top
Chopped nuts for the sides of the cake

Method:

1. In large bowl, combine flour, 1 cup sugar, baking powder and gelatin. Add milk, oil and lemon flavoring; mix well.

2. Preheat oven to 325°F. Spray pan with cake release or brush with vegetable shortening.

3. Beat in egg yolks, until stiff, but not dry, adding remaining 1/4 cup of sugar. Fold egg whites into batter.

4. Bake 45-50 minutes or until cake springs back lightly to the touch. Cool 15 minutes in pan. Remove from pan and cool completely.

5. Spread the butter cream icing and arrange the sliced fruits as desired.

6. Brush with melted jelly

Sending this entry to "Now Serving" Crazy for Cakes

ROTI ON A RING

2011-03-05T19:41:00.001-05:00

I am a vegetarian so it's no surprise that I love cooking vegetables. But I like to experiment with different vegetables, spices, lentils to pioneer one-of-a kind culinary innovations. I love cooking spinach as well as other vegetables, so I tried this recipe and as a fun zing I added seasoned tofu to create a scrumptious new versatile curry that can be used for many different dishes. These low fat tortilla rolls stuffed with vegetables make a complete meal. The same filling can be used with cheese to spread on sandwiches, or it can be paired with basmati rice and cheese as a delicious dinner entree.

Ingredients:
Fresh spinach - 8 cups tightly packed and chopped
Red Bell pepper - 1 big sliced to thin strips
Ginger - ½ inch grated
Black pepper powder - ½ tsp
Turmeric powder - 1 tsp
Garam masala powder - ½ tsp
Medium firm tofu - ½ lb cut to cubes
Paprika or chili powder - ½ tsp
Juice of half a lime
Salt to taste
Cilantro - 2 tsp chopped
Olive oil -5 tblsp
Whole wheat stone ground tortillas (rotis) -8
Lettuce and red bell pepper cut to rings for decoration

How to proceed:

Spinach filling:

1. Heat 3 tblsp of oil in a pan; add the pepper powder and ½ tsp turmeric powder to the oil.
2. Add the chopped onions and grated ginger and sauté for 5 minutes
3. Add the chopped spinach and salt to taste. Turn off the heat and set aside.
4. In another pan take 1 tblsp of oil and sauté the red bell pepper and set aside
5. In the same pan add 1 tblsp of olive oil and the tofu cubes and sauté. To this add paprika or chili powder, ½ tsp turmeric powder, garam masala powder, salt, and lime juice. Sauté for 10 minutes.
6. Add the sautéed red bell peppers, tofu, and chopped cilantro to the spinach mixture.
7. Divide the filling into 8 equal portions

To prepare the rolls:

1. Heat a skillet and warm the tortillas
2. Layer the tortilla with a lettuce leaf and spread one portion of the filling in the center of the tortilla and roll up tightly.
3. Roll it and serve with a red bell pepper ring

Sending this recipe to Only Original Recipes event at Nivedita's Kitchen and Foodelicious

Masala Murmura

2011-03-03T19:01:00.007-05:00

Ingredients:

Murmura (Puffed rice) - 15 cups
Red chillies - 5 or more per taste
Garlic - 1 pod
Oil - 1/2 cup
Chutney dhal - 1/2 cup
Peanuts - 1/2 cup
Dry Coconut powder - 5 tblsp
Salt to taste

Seasoning:
Mustard - 2 tsp
Asafotedia - a pinch
Curry leaves - 5 strings
Turmeric powder - 1/2 tsp
Red chillies -2

Method:
1. Keep the murmura (puffed rice) in oven at 175 F for 2 hours to make it crisp
2. Roast red chillies and powder it
3. Add crushed garlic to the red chilli powder and add 2 tbsp of hot oil and add it to the puffed rice
4. Roast peanuts, chutney dhal in 2tbsp of oil and add to the murmura
5. Make a seasoning of mustard, asafotedia, curry leaves, turmeric powder, red chillies with the remaining oil and add to the murmura
6. Add coconut powder and salt to taste.

Sending this recipe to Kurunji Kathambam's Healthy Recipe Hunt Event - Puffed Rice

Gujarati Dal for Indian Cooking Challenge

2011-02-14T19:49:00.002-05:00

The India Cooking Challenge is hosted by Srivalli of Spicing your life. The challenge for January is Gujarati Dal. This is an authentic Gujarati recipe from the Cookbook Sukham Ayu. I enjoyed making this dish and it was a perfect accompaniment with rotis.

Ingredients:

Toor dal - ½ cup
Turmeric powder ½ tsp
Tamarind paste - 1 tblsp

Jaggery 1-3 tsp
Hard dry dates (optional) 4, halved
Drumstick 4-5 pieces cut into 2 inch pieces
Yam 4-5 pieces, 1 inch cubes
Groundnuts 1 tbsp
Green chillies 2 sliced
Ginger chopped -1 inch piece
Coriander powder - 2 tsp
Cumin powder -1 tsp
Garam masala powder- ¼ tsp
Coriander leaves to garnish
salt to taste

Seasoning:

Ghee - 2 tsp
Mustard seeds - ½ tsp
Fenugreek seeds - ¼ tsp
Cumin seeds - ½ tsp
Dried Red chillies - 2
Asafoetida powder - ¼ tsp
Curry leaves 5-6

Method:

1. Wash and toor dhal. Pressure-cook in 2 cups water along with turmeric to a soft consistency. Churn well.

2. Steam the drum stick, dates, yam and peanuts.
3. Pour the churned dhal into a thick bottomed pan and add all the ingredients except garam masala, coriander leaves and seasoning.
4. Add 1 cup water and allow to simmer over low flame for 15-20 minutes, stirring occasionally.
5. In a pan, heat ghee for seasoning. Pop the mustard and then add the fenugreek seeds. Reduce flame and with the browning of the fenugreek, add cumin, red chillies, asafoetida powder and curry leaves.

6. Pour this tempering into the simmering dal. Allow to boil for another 5 minutes. Switch off flame and garnish with garam masala and fresh coriander leaves.

Serve fresh with steamed rice and Roti.

Shirt Cake

2011-02-12T19:59:00.001-05:00

I made this simple pineapple cake for our friend Jay's birthday and decorated with butter cream icing and M&M candies.

Khaman Dhokla

2011-01-30T21:14:00.001-05:00

I prepared this appetizer dhokla and corriander chutney for my favorite friend Nita's birthday.

Recipe for Khaman Dhokla

Makes 20 medium sized pieces

For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Yogurt - 1/2 cup
Water - 1/2 cup
Cooking Soda - 1/2 tsp

To be mixed to the batter just before cooking
Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 1 - 2
Sugar - 1 tsp
Citric acid - 1/2 tsp

Eno - 1 tsp + sprinkle or dust few bits on the plate

Seasoning:

Sesame seeds - 1tsp
Mustard Seeds - 1 tsp
Curry leaves - 1 string
Grated coconut - 1 tblsp
Coriander leaves - Corriander leaves
Jeera - 1/2 tsp

Method to prepare:

1. Mix 1/2 cup yogurt with 1/2 water.
2. Add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else.
3. Add the cooking soda. Keep it aside to rise for 1 hour.
4. If using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming

5. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.water start boiling.
6. Mix the eno to the batter and a little of eno for dusting on the plate mix gently.
7. Pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle for the pressure cooker. After covering steam 5 -7 minutes.8. After 5 -7 minutes, remove the lid and test with a toothpick. If it comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for one min and switch off the stove and cook for 5 minutes.

Seasoning:
Heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla. Garnish with corriander leaves and grated coconut.

Khandvi for Indian Cooking Challenge

2011-01-15T00:00:00.007-05:00

The cooking challenge for December is Khandvi. This event is hosted by Srivalli of Spicing your life. Making Khandvi is an art as it has to be cooked to the correct consistency and spread thin to cut into rolls. I made this delicious appetizer for a holiday party and all my friends loved it.

Ingredients:
Gram flour /Besan - 1/3 cup
Yogurt - 1/3 cup beaten
Water - 1 cup
Salt as per taste
Sugar - 1 tsp
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida / Hing - 1/4 tsp
Oil - 3 tbsp

For seasoning:
Oil - 2 tsps
Mustard seeds -1 tsp
Sesame seeds- 2 tsps

For Garnishing:
Grated Coconut - 2 tbsps
Coriander Leaves chopped - 2 tbsps

Method:

1. Grease a baking sheet ready before you cook.
2. Mix besan, salt, ginger-chilli paste, beaten curds and water and mix well.
3. Make sure the batter is smooth and thin batter, free of lumps.
4. Add the sugar, asafoetida and turmeric powder.
5. Heat oil in a thick bottom pan and add the prepared batter
6. Cook the batter, stirring continuously till the batter turns a light brown tinge, glaze
from the oil and will not stick to the walls of the pan.
7. The batter should still be in a semi liquid state, tipping more
towards solid state. Over cooking will result in a mass that will not spread evenly.
8. Transfer the cooked batter quickly on to the flat greased baking sheet and with the ladle
spread the batter to a thin sheet over the surface quickly.
9. Using a knife or pizza cutter make strips of this sheet.
8 Roll each strip into spirals and place them in a separate dish.
9. Separately heat another pan with oil, and make a seasoning of mustard and sesame seeds and pour it over the rolled khandvis.
10. Garnish with fresh grated coconut and chopped coriander leaves.

Akki Roti

2010-12-25T10:08:00.003-05:00

Akki Roti is a rice-based breakfast item unique to the state of Karnataka, India. Ak ki-Rotti means rice-pancake in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped coriander leaves and cumin seeds can also be added while kneading the dough for taste. Oil is spread over a griddle and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Roti is served hot and is eaten along with chutney. A dash of butter with Akki Rotti is also preferred. This is my favorite dish and my mom prepared it often growing up.

Ingredients:
Rice flour - 3 cups
Carrot - 1 medium grated
Lilva papdi/avarekai - 1 cup (optional)
Bell pepper - half diced
Onion - 1 medium chopped
Curry leaves - 2 strings
Coriander leaves - 1/2 bunch chopped
Cumin seeds - 1 tblsp
Green chillies - 4 or 5 chopped
Coconut grated - 1/2 cup fresh or dry
Salt to taste

Hot water - to mix

Method:
1. Mix rice flour with grated carrots, lilva papdi/avarekai, chopped bell pepper, chopped onion, chopped curry leaves, corriander leaves, cumin seeds, chopped green chillies, grated coconut, chopped corriander leaves, and salt.
2. Add just enough boiling water to this and knead.
3. Make it to tennis size balls.
4. Flatten the dough on a plastic sheet with your hand
5. Gently transfer the flattened roti to a cast iron griddle or skillet
6. Add a tsp of oil around it and cover it
7. Cook on medium flame till done
8. Serve with chutney.

Kashmiri Dum Aloo for Indian Cooking Challenge

2010-12-15T00:00:00.003-05:00

The Indian cooking challenge for November is "Kashmiri Dum Aloo". This event is hosted by Srivalli of Spicing your Life. Dum Aloo is named so because it is cooked under Dum or pressure in its own juices.

Ingredients:

Baby potatoes - 1 Kg
Cumin seeds, - 1 tsp roasted and powdered
Garam masala - 1 tsp
Kashmiri red chillies - 3-4 nos roasted and powdered
Fresh yoghurt - 2 & 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel/aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp
Mustard oil - 4 tbsps
Cloves roasted and powdered - 6
A pinch of asafoetida
Cooking oil - to deep fry potatoes
Salt to taste
A cup of firm dough made from flour and water

Method:

1. Wash the potatoes well, peel, and poke all over with a fork. Soak in water for 20 minutes. Mix a tsp of salt to the water and soak the potatoes.
2. Heat a pan with oil for deep frying, reduce to medium flame and roast all the potatoes till golden in color. Drain on a kitchen towel and keep aside.
3. Make a paste of yogurt, chili powder, ginger, cardamom and fennel powders. Add the potatoes well with this mixture and keep it aside.
4. Heat the mustard oil in another pan, add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
5. Add in the potato-yoghurt mix, stir thoroughly and cover.
6. Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
7. Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for few minutes.
8. Serve hot with Chapatis or Naan.

Chocolate Cake

2010-12-04T10:52:00.001-05:00

I made this chocolate cake for our friend Ajay's birthday. I used a simple recipe from a cook book and decorated with butter cream icing.

Doodhi (Bottlegourd) Kofta Curry

2010-11-29T22:36:00.001-05:00

I tried this recipe for Thanksgiving this year. I had this recipe from a North Indian cooking class I had taken during my college days. It turned out quite delicious and my friends enjoyed this dish.

Ingredients:

For the koftas:

Grated bottle gourd -3 cups

Onions - 1 medium

Ginger - 1/2 inch

Besan - 1/2 cup

Green chillies - 2 or more to taste

Corriander leaves - 1/2 bunch

Red chilli powder - 1 tsp

Salt - to taste

Oil - to deep fry

For the gravy:

Tomato - 7 medium

Onion - 2 medium

Ginger - 1/2 inch

Turmeric - 1/2 tsp

Corriander powder - 1 tsp

Roasted Cumin powder - 1 tsp

Garam masala - 1/2 tsp

Cream - 1/2 cup

Cashewnuts - a handful

Salt to taste

Oil to saute - 2- 3tblsp

Method:

To prepare koftas:

1. Squeeze the grated bottlegourd and reserve the liquid

2. Chop green chillies, ginger, corriander leaves, and onions

3. Mix with grated bottlegourd, besan flour, alt, red chilli powder and make equal size balls

4. Heat oil, deep dry koftas and set aside

To prepare gravy:

1. Slice onions, ginger, and saute in a few tsp of oil

2. Add chopped tomato and cook for a few minutes

3. Blend the onions, ginger, tomatoes with cashewnut

4. Add the cumin powder, corriander powder, garam masala, turmeric, and salt to the blend mixture and boil

5. Add the reserved liquid from the squeezed bottle gourd and check for seasoning

6. Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped corriander leaves.

Varo – Sindhi Dessert for Indian Cooking Challenge

2010-11-15T07:00:00.004-05:00

The Indian Cooking Challenge event for October, hosted by Srivalli of Spice your Life, is "Varo", a Sindhi dessert, made with Indian pralines with mixed nuts. This recipe is adapted from Simply Sindhi Recipes. I have tried the peanut chikki, which is made similarly, in the past but this recipe was a huge hit for Diwali this year.

Ingredients:

Mixed Nuts (Almonds, Pistachios, Cashew nuts) - 1 Cup
Poppy Seeds - 2 tbsp
Cardamoms - 4 -5
Sugar - 1 Cup
Ghee (Melted Butter) - 1 tbsp

Method:

1. Roughly chop the mixed nuts. Powder the cardamom seeds.
2. In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.
3. When the sugar melts and is caramelized to brown color add the schopped nuts, poppy seeds and powdered cardamoms.

4. Briskly mix till nuts are coated well with the caramelized sugar.
5. Pour this mixture on a greased plate or cookie sheet.
6. Flatten the mixture using a rolling pin quickly before the mixture hardens
7. Cool to set and make pieces using a pizza cutter.
8. Store in air tight containers.

Chocolate Banana Bread with Raisans

2010-11-11T20:52:00.022-05:00

I tried this bread with sugar spotted bananas which no one ventured to eat. I added cocoa powder and raisans to enhance the flavors and baked it in the bread machine.

Ingredients:

Bananas – 2 chopped finely
Olive Oil – 2 tbsp
Salt - 1 tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Milk -2 or 3 tsps
Cocoa powder - 4 tblsp
Raisans - 1/2 cup

To be added during during the mixed bread cycle when the machine beeps
Raisans - 1/2 cup

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the raisans
6. Cool completely when done and slice to pieces

Blueberry Muffins

2010-11-09T19:22:00.001-05:00

We had a bake sale at work to benefit the Combined Federal Campaign (CFC). My friends made different baked goods like cookie, brownies, cakes. I made the blueberry muffins for this event. Everyone enjoyed the muffins and the bake sale was a huge success

Ingredients:
For 12 muffins

All purpose flour - 1 and 1/4 cup
Sugar - 1/3 cup
Baking powder - 2 tsp
Salt - a pinch
Fresh or frozen blueberries - 1 cup
Eggs - 2
Melted butter - 4 tblssp
Vanilla extract - 1 tsp

Method
1. Preheat over to 400F
2. Mix flour, sugar, baking powder, and salt.
3. Beat eggs and mix vanilla extract and butter.
4. Mix till just moistened and fold in the fresh/frozen blueberries.
5. Spoon the batter in pas and bake for 20 to 25 minutes till brown
6. Cool for 5 minutes and serve.

Punjabi Kadi Pakoras for Indian Cooking Challenge

2010-10-15T17:52:00.001-04:00

The monthly cooking challenge is hosted by Srivalli of Spicing your life. The challenge for September was "Punjabi Kadi Pakoras" and the recipe was adapted from Simran of Bombay Foodie. This was an interesting challenge and a special treat for my daughters. We loved this fried dumpling soaked in a yogurt based gravy. Thanks Srivalli!

Ingredients:

For Pakoras:

Besan - 1/2 cup
Onions - 1 medium
Salt to taste
Red Chilli powder - 1/2 tsp
Water to mix
Oil for Deep frying

For Kadi:

Yogurt - 1 cup
Besan - 1/3 cup
Water - 3 - 4 cups
Mustard Seeds - 1 tsp
Cumin Seeds- 1 tsp
Ajwain/Carom Seeds- 1 tsp
Methi /Fenugreek seeds- 1 tsp
Onion -1 large sliced
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur powder - 1 tsp

Method:

For the Pakoras

1. Slice onions finely. In a bowl, take besan, add salt, red chili powder.
2. Make a batter with water to get a semi thick consistency.
3. Heat a pan with oil. When it is hot, dip onions in the batter and gently drop into the hot oil.
4. Deep fry until crispy.
5. Drain and keep aside.

For the Kadhi

1. Make a paste with yogurt and besan, then mix with water to make a very thin batter.

2. Heat a tbsp of oil. Make a seasoning of mustard seeds, cumin seeds, carom seeds and methi.
3. Add onion slices and fry till light brown.

4. Pour in the yogurt/besan batter, add turmeric powder, salt and red chilli powder.
5. Bring to a boil, reduce the heat and let simmer for at least half an hour. Keep stirring occasionally.
6. When the gravy is thick, add the pakoras and bring it to a boil.
7. Add garam masala and amchur powder to the gravy just before removing from stove.

Spicy Dhokla

2010-10-12T17:21:00.009-04:00

I tried this favorite recipe recently. I tried making it spicy adding the green chilli and ginger paste. It turned out to be fabulous.

Ingredients:

1 cup besan
1 cup yogurt cheese
Salt to taste
Eno fruit salt 1 tsp
Sugar 2 tsp
Green chilli and ginger paste - 1 or 2 tsp

Seasoning:
Mustard - 1/2 tsp
Sesame- 1/2 tsp
Asafoetida - a pinch
Jeera - 1/2 tsp
Turmeric - 1/2 tp
Green chillies -2 sliced

For the Garnish:
Grated coconut - few tsp
Chopped Corriander leaves

1. Tie yogurt in a cheese cloth to get the cheese
2. Mix this to the besan with a little yogurt and add salt, sugar, chilli and ginger paste and rest for a 3-4 hours.
3. Just before steaming the dhoklas add the eno fruit salt and steam for 10 minutes till toothpick comes out clean.
4. After it cools makes a seasoning of mustard, asafotida, jeera, turmeric, sesame, green chillies and pour on the dhoklas
5. Cut to pieces, garnish with grated fresh coconut and chopped corriander leaves.

Strawberry Lemonade Ice Cream

2010-08-20T16:21:00.001-04:00

On our last visit to National Harbor, a waterfront resort destination on the banks of the Potomac River, Maryland, my daughter, Samantha, tried strawberry lemonade gelato. She absolutely loved it and asked me to make the ice cream version of it. Here is what I came up with it, loved and approved by both my daughters.

Ingredients:

Heavy Whipping Cream - 1 cup
Fresh Strawberries - 1/2 cup
Frozen Strawberries - 3/4 cup

Ice Cubes - 1/2 cup
Lemonade powder - 1 tblsp or juice of one lemon

Sugar - 5-6 tblsp.

Method:
1. In a heavy duty blender, add whipping cream, fresh and frozen blueberries, ice cubes, and sugar (ingredients should be added in this order)
2. Blend the ingredients together until the mixture has reached ice cream consistency
3. Scoop the ice cream, and serve IMMEDIATELY!

Sending this to Food palette series pink hosted by TorviewToronto

Tri Colored Rice for Indian Independence Day

2010-08-15T13:22:00.003-04:00

The National Flag of India is a horizontal rectangular tri colour of deep saffron, white and green; with the Ashoka Chakra, a 24-spoke wheel, in blue at its centre. Independence Day of India is celebrated on Fifteenth of August to commemorate its independence from British rule and its birth as a sovereign nation in 1947(Wikipedia). On this occasion I made the tri colored rice to celebrate the Indian Independence Day. I made the orange rice with tomatoes, carrots and spices mixed with rice and the green rice with spinach, cilantro, onions, ginger and spices.

Bari for Indian Cooking Challenge

2010-08-14T12:00:00.003-04:00

Every month, Srivalli of Spicing your life hosts the Indian Cooking Challenge (ICC). This past month of July, the challenge was "Bari". I had never tried nor tasted this recipe before, but I was up for the challenge! Though at first, I was skeptical, looking at the level of spices added, I kept following the recipe. To my pleasant surprise, the end result was fabulous! I then began adding baris to many of my subjis and pulavs, and I loved the extra zing it gave to the taste. Baris are absolutely delicious, and they will definitely be found in my future recipes!

Ingredients
Black gram dhal - 500 gms
Ash gourd - 375 gms
Ginger - 125 gms
Green chillies - 175 gms
Coriander leaves - 125 gms
Black cardamom seeds - 50-60 gms coarsely ground
Panch Phoran - 60 gms whole
Red chillies - 200 gms coarsely ground
Black pepper -100 gms coarsely ground
Saumf (fennel) -60 gms coarsely ground
Cloves - 25 gms coarsely ground
Cumin seeds - 25 gms
Cumin powder - 10 gms
Black cumin seeds -25 gms
Mace powder - 1 tsp
Nutmeg freshly grated -1/4
Asafoetida - 15 gms
Cinnamon powder - 15 gms

Method:

1. Coarsely grind urad dhal in a coffee mill
2. Soak in enough water to cover half inch above the dhal and leave for a couple of hours
3. Add asafoetida powder to it
4. Leave it overnight in a warm place to rise

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5. Grate the ash gourd
6. Chop ginger, green chillies and coriander leaves in a food processor
7. Measure all spices into the bowl with the dhal
8. Mix all ingredients with the dal .
9. Add a little water if it is too stiff. Adjust it to dropping consistency.
10. Lightly grease cookie sheets with oil
11. Drop small amount of the dough on the cookie sheet
12. Dry them in the hot sun and store in airtight containers or plastic bags.

Blueberry Ice Cream

2010-07-15T21:24:00.006-04:00

This ice cream is a fun and easy treat that takes less than 10 minutes to make! I love sharing this mouth-watering dessert with my family and friends in the summertime as a refreshing treat.

Reviews from my daughters:

"This is a cool summery retreat from reality!"
- Samantha

"I beg for my mom to make this every night!"
- Nikita

Ingredients:

Heavy Whipping Cream - 1 cup
Frozen Blueberries - 3/4 cup
Ice Cubes - 1/2 cup
Sugar - 5 tblsp.

Method:
1. In a heavy duty blender, add whipping cream, frozen blueberries, ice cubes, and sugar (ingredients should be added in this order only)
2. Blend the ingredients together until the mixture has reached ice cream consistency
3. Scoop the ice cream, and serve IMMEDIATELY!

Kara Sev for Indian Cooking Challenge

2010-07-15T16:50:00.005-04:00

The cooking challenge for June is Kara Sev. This event is hosted by Srivalli of Spicing Your Life. This recipe was quite easy to make and turned out very crispy and tasty.

Kara Sev Recipe

Besan - 2 ½ cups
Rice flour - 1 cup
Ghee - 1 tbsp
Soda - 2 pinches
Salt
Oil - to deep fry

Grind fine with water:
Red chillies - 6
Pepper - 1 tsp

Method:

1. Sieve both flours together.

2. Cream ghee and soda well till the paste looks white.

3. Add flours and salt to this.

4. Strain the chilli paste and add, mixing everything well.

5. Add enough water to make a soft yet stiff dough.

6. Heat oil and press the dough with the muruku maker

7. Fry well and remove to a kitchen tissue

8. Store in airtight container.

Jackfruit Payasa

2010-07-03T18:00:00.002-04:00

This was my favorite dessert growing up. Recenty, I found this fruit at the local Asian grocery store. I tried my mom's recipe of Jackfruit payasa and it was delicious.

Ingredients:

Jackfruit peeled - 1 cup
Moong dhal - 1/4 cup
Coconut milk - 1 cup
Whole milk - 1 cup
Jaggery - 1/2 cup or more per your taste
Cardamom - 2 to 3 crushed
Ghee (Clarified butter) - 3-4 tsp

Method:
1. Cut jackfruit to small pieces
2. Saute in 2tsp of ghee and set aside
3. Saute raisins and cashewnuts in 2 tsp of ghee and set aside
3. Roast moong dhal in the same pan and pressure cook for ten minutes
4. In a heavy bottomed pan add the sauted jackfruit, cooked moong dhal, jaggery, coconut milk and whole milk and cook for five minutes.
5. In the end add the crushed cardamom and sauted raisins and cashewnuts.

Blueberry Bread

2010-07-02T09:24:00.005-04:00

My girls love Blueberry bread and they finish the whole loaf when I bake it. This entry goes for Kid's Delight.

Ingredients:
Frozen or fresh blue berries – 1 cup (completely thawed if using frozen and blend if using fresh)
Olive Oil – 2 tbsp
Salt - 1 tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Milk -2 or 3 tsps

To be added during during the mixed bread cycle when the machine beeps
Dried blueberries - 1/2 cup

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the dried blueberries
6. Cool completely when done and slice to pieces

Green Tomato Chutney

2010-06-27T15:21:00.007-04:00

I tried this recipe given by our friend Anil. This recipe of Green Tomato Chutney was tangy and lip smacking.

Ingredients:

Green Tomatoes - 2 big roughly chopped
Onion - 1 chopped
Green chillies - 4
Ginger - 1/2 inch
Cilantro leaves - 2 tblsp chopped
Seasoning - Mustard, curry leaves
Oil -3 tsp
Salt to taste

Method:
1. Saute onions and green tomatoes in 2 tsp of oil
2. Blend with green chillies, ginger, cilantro to a coarse consistency
3. Add salt to taste
4. Make a seasoning of mustard and curry leaves in a tsp of oil and pour over the chutney.

Pani Puri for Indian Cooking Challenge

2010-06-14T00:00:00.002-04:00

Srivalli is the host of Indian Cooking Challenge. The challenge for May is Pani Puri. It is my all time favorite snack. I love different chaats and my favorite place for chaats was Alankar Fruit Juice and Chaat Place in Bangalore.

Pani Puri

Ingredients:

Puri:

Sooji 1/2 cup
Maida 1/2 tbsp.
Salt to taste
Oil for Frying

For Spicy Pani

Mint Leaves 1½ tblsp
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp
Kala Namak (Black Salt ) 1 1/2 tsp
Salt to taste

Potato Filling

Boiled Potatoes
Red chilly powder
Salt to taste

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilly powder 1/2 tsp
Roasted cumin powder 1 tsp
Kali Micrch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Method:

For making Puri:

1. Mix semolina, plain flour, cooking soda, salt, and knead well to make a stiff dough
2. Cover it with saran wrap and let it rest for 15 mins.
3. Make small balls and roll/press them into small circles.
4. Heat oil in a thick bottomed pan, and deep fry
5. The puris will puff up.
6. Cool and store in airtight container.

For making spicy Pani

1. Blend tamarind, mint leaves, coriander, ginger, chillies and dry roasted cumin seed .
2. Add little water and blend to a smooth paste.
3. Add salt and black rock salt to taste.
4. Cool and mix water as required.

For Red Tamarind Chutney

1. Extract the pulp from tamarind or use tamarind paste
2. Dry roast the cumin seeds and the cloves and powder to a coarse powder.
3. To the tamarind pulp/paste add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Heat the mixture for five minutes on medium heat.
5. Remove from heat and let it cool .
6. Add water it is too thick to bring it to the required consistency
7. Blend the contents to a smooth paste.

Assembling the Pani Puri

1. Make a small hole in the center of the puris
2. Add a tsp of mashed boiled potato in the middle of the puri.
3. Add a little of the tamarind Chutney.
4. Fill the puri with spicy water in it and serve.

Mysore Pak - Video Demonstration

2010-06-12T09:09:00.012-04:00

Mysore Pak in 20 minutes

Demonstration by Uma

Mysore Pak is a favorite sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar, and chick pea (besan) flour. As per Wikipedia, Mysore Pak was first created in the kitchens of the Mysore Palace by a palace cook named Kakasura Madappa out of the above ingredients. Here is a demonstration by my friend Uma.

Video Demonstration -Part 1

Video Demonstration -Part 2

Ingredients:

1 cup besan

2 cups sugar

2 cups ghee

1 cup water

1. Mix half cup of melted ghee with one cup of besan flour, mix lightly and set aside

2. In a pan, add two cups of sugar and half cup of water.

3. When is dissolves add the besan flour and ghee mixture to pancake dough consistency

4. Add half cup more water to this. Adding water increases the porosity of the Mysore Pak.

6. Keep stirring continuously adding ghee gradually until all the ghee is used

7. When the besan mixture becomes light brown and porus it will leave the sides of the pan

8. Pour the cooked mixture on to a greased plate

9. It will harden in a few minutes.

10. Cut to desired shapes pieces when it is still warm.

Jackfruit Idly

2010-06-08T21:13:00.013-04:00

I tried my mom's receipe of Jackfruit idly and created this delectable creation. This was my favorite dish and now my girls are crazy for this dish.

Ingredients:

Jackfruit peeled - 1 cup
Long grain rice soaked - 2 cups
Jaggery or brown sugar - 1/2 cup
Fresh or dry coconut - 1/4 cup
Salt - a pinch
Banana leaves to steam

Method:

1. Blend the soaked rice with jackfruit, jaggery/brown sugar, salt, and coconut to coarse consistency.
2. Cut banana leaves to square pieces.
3. Pour the dough in the banana leaves and fold it.
4. Steam it for 15 minutes till done.

This recipe goes to Gayathri's "Walking thorugh Memory Lane Event".

Jalapeno Cheese Bread

2010-06-04T10:39:00.001-04:00

Jalapeño Cheese Bread
(Bread machine recipe)

This bread recipe goes for Chaitra's Bread Mania Event

Ingredients:
Skim milk – 1 cup
Olive Oil – 2 tbsp
Cheese - ¾ cup (either Mexican cheese, or mozzarella cheese or grated jalapeño cheese)
Salt - ½ tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Chopped jalapeño – 1

Method:
1. Add all the ingredients except jalapeños in the bread machine
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped jalapeños
6. Cool completely when done and slice to pieces

Potato Buns

2010-06-01T21:57:00.001-04:00

Srinivasa Bakery is famous for this bun in Bangalore. I tried this receipe with frozen dinner rolls. This is my entry for Chaitra's Bread Mania Event.

Ingredients:

Frozen dinner rolls -6

Filling:
Potatoes -2 medium
Onion -1 medium chopped
Ginger grated - 1/2 inch
Green chillies -2
Corriander leaves - 4 tblsp chopped
Salt to taste
Lemon juice - 1 tsp
Turmeric - 1/2 tsp

Seasoning:
Mustard seeds, curry leaves in a tsp of oil

Method:
1. Boil potatoes and mash it
2. Heat a tsp of oil and add mustard seeds andwhen it crackles add curry leaves and turmeric
3. Add the chopped onions and saute
4. Next add the chopped ginger, green chillies, and boiled potatoes
5. Finally add the salt, lemon juice and chopped corriander leaves.
6. Thaw the dinner rolls as per package directions
7. When it is room temperature fill it with the potato filling and set it in a warm place to proof for about 3-4 hours or till double in size
8. Brush the top with milk
9. Bake at 425 degrees for 12-15 minutes till done.

Rasmalai for Indian Cooking Challenge

2010-05-15T00:00:00.002-04:00

The Indian Cooking Challenge for April hosted by Srivalli of Spice your Life is Rasmalai from scratch. I have made rasmalai previously from scratch but this recipe was slightly different. This spongy, delicious rasmalai was a special treat for my mom for Mothers Day.

Ingredients:

Milk - 3 litres (2 litres for making paneer and 1 litre for making Milk syrup.)
Vinegar- 3 tblsp
Water-5 cups
Sugar- 16 tbsp (8 for Sugar Syrup and 8 for Milk Syrup)
Saffron- a pinch
Pista-10 finely chopped
All purpose flour- 1 tsp
Cardamon-2 (crushed)

Method:

1. Boil two litres of milk and let it cool.
2. Refrigerate the milk for 12 hours remove the thick layer of cream.
3. Boil the milk again and add vinegar till the milk seperates.
4. Strain the paneer in a muslin or a cheese cloth and hang it till all the whey is separated

Preparation of Paneer:

1. Knead the paneer well and add a spoon of all purpose flour to the paneer and make it as small balls.
2. Makes about 12 paneer balls.

Preparation of Sugar Syrup:

1. In a pressure pan add three cups of water and eight table spoons of sugar and let it boil.
2. When the water boils, add the paneer balls to it
3. Pressure cooked for ten minutes in slow flame for two whistles
4. Open the cooker and let the steam out and open the cooker
5. The paneer balls will be double in size
6. Press the paneer balls to drain the excess sugar syrup

Preparation of Milk Syrup:

1. Boil one litre of milk in a wide bottomed vessel till it is reduced to half of the quantity.
2. Add eight table spoons of sugar, saffron and crushed cardamom to it and mix well.
3. Add the paneer balls into the milk syrup.
4. Cool it refrigerate it.
5. Garnish with chopped pistachios

Spinach Rajma

2010-04-16T13:33:00.008-04:00

I tried rajma with a twist by adding chopped spinach sauteed in olive oil to enhance the nutritional value. The result was amazing and lipsmacking.

Ingredients:

Rajma (Kidney beans) - 3 cups (canned or soak overnight and pressure cook)
Tomatoes - 3 big chopped
Onion - 1 big chopped
Ginger - 1/2 inch
Garlic - 1 clove
Spinach - 3 cups chopped
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil -5 tblsp
Salt to taste
Corriander leaves - 2 tsp chopped

Method:
1. Soak rajma overnight in water and pressure cook.
2. Heat 3 tblsp oil add turmeric powder, chopped onions, ginger grated, garlic crushed and saute till brown.
3. Add tomatoes and cook till soft
4. Blend the tomato onion mixture till smooth and cook in a pan
5. Add boiled rajma, corriander powder, jeera powder, red chilli powder, garam masala powder, and salt to taste.
6. In a seperate pan saute the spinach and add to the Rajma
7. Garnish with chopped fresh corriander leaves.

Sago Muruku for Indian Cooking Challenge

2010-04-15T00:00:00.005-04:00

The cooking challenge for March hosted by Srivalli of Spice your Life is Sago Muruku. The entries for this event can be viewed atthe website Spicing your life. F0r this recipe the key was to soak the sago in buttermilk overnight to prevent it from bursting in oil. The muruku turned out very crispy and tasty, and the sago looked like little stars. This recipe was a hit with my family and friends.nds.

Sago Muruku

Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup (Chutney dhal)
Sago - 1/2 cup
Salt to taste
Curd - 50 gms ( 1/4 cup)
Chili powder - 1/2 tsp or as per taste

Muruku maker

Method:

1. Soak Sago in Butter milk for 3 hrs
2. Mix all the flours together, heat 50 gms oil, mix to the flour along with salt and chili powder. 3. Add the buttermilk soaked sago slowly and knead the dough
4. Heat the oil in a pan
5. When the oil is hot press the murukus in oil
6. Cook on medium flame till done.

Lemon Rice for International Food Day

2010-03-25T11:40:00.006-04:00

The international food day at work was an opportunity for everyone at work to share different cuisines. For this event I prepared lemon rice and cholay. It was a pleasure to taste different cuisines from appetizers, entrees to desserts. Here is the recipe for lemon rice.

Ingredients:

Jasmine rice cooked - 1 cup
Fresh lemon squeezed - 1
Salt to taste

Dry coconut powder - 3 tsp
Ginger grated - 1/2 inch

Seasoning:
Mustard seeds - 1 tsp
Asafoetida - a pinch
Channa Dhal - 1 tsp
Green chillies - 1 or 2 cut
Curry leaves - 2 strings
Turmeric powder - 1/2 tsp
Oil - 2 to 3 tsp

Garnish:
Cilantro chopped - 2 to 3 tsp
Peanuts/Cashew nuts roasted - 3-4 tblsp
Sauted bell pepper and peas - 1/2 cup

Method:

1. Cook rice so each grain is separate.
2. Spread it on a plate and add 2-3 tsp of oil and let it cool.
3. Take oil in a pan add mustard seeds, green chillies, curry leaves, channa dhal and turmeric powder.
4. When is sputters add the grated ginger. Pour this on the cooled rice.
5. Add salt, coconut powder
6. Garnish with cashew nuts, roasted peanuts, sauted bell pepper, peas, and chopped cilantro.

Cooking Rice at Paadi Temple

2010-03-15T22:22:00.005-04:00

During my recent visit to India in February 2010, I visited Paadi Temple, in South Kodagu. It is a beautiful temple and very scenic. What impressed me the most is that the family who performs pooja at the temple also cooks lunch everyday for the devotees who visit the temple, without a head count of how many people are there for lunch everyday. It varies from 150 to 600 people and one or two people cook the entire meal with a variety of dishes. It is amazing and unbelievable how they can cook such a sumptuous meal in such short notice. It is just the miracle of the temple. I took this picture of the rice being cooked in the temple kitchen when I visited there.

Tindoora and Sprouted Green Channa Curry

2010-03-15T20:49:00.000-04:00

Ingredients:

Tindoora - sliced lengthwise 4 cups
Sprouted green channa dhal soaked overnight and cooked- 1 cup
Onion - 1 big
Tomatoes - 2 big
Ginger - 1/2 inch
Sambhar powder - 3 tsp
Coconut milk - 1/2 cup
Salt to taste
Oil to saute - 3-4 tblsp
Corriander leaves - 2 tsp chopped for garnishing

Seasoning:
Mustard seeds - 1 tsp
Hing - a pinch
Urad dhal - 1/2 tsp
Curry Leaves - 3 strings
Turmeric - 1/2 tsp
Oil - 3-4 tbslp

Method:
1. Saute tindoora in oil and set aside
2. Make a seasoning of oil with mustard seeds, hing, urad dhal, curry leaves, and turmeric.
3. To the seasoning add the chopped onions and chopped ginger and saute till brown
4. Add tomatoes to this and cook for about 10- 15 minutes
5. Finally add the sprouted green channa dhal which is cooked
6. Add the sambhar powder, coconut milk, and salt to taste and the sauted tindoora
7. Garnish with corriander leaves.

Banana Halwa

2010-03-09T16:02:00.029-05:00

Banana Halwa in 30 minutes
Demonstration by Prabhakar Uncle

I recently traveled to India and during my visit to my village in Coorg, one of my uncles told me how he prepared banana halwa in only 30 minutes. Since we were all eating the home grown bananas, I asked him if he could demonstrate it. Prabhakar uncle was nice enough to make it and true to his word the halwa was ready in about 30 minutes. It was yummy! Here is his recipe.

Prabhakar uncle preparing Banana Halwa

Krish uncle helping to stir

Recipe:

Baby Bananas - 35
Sugar - 3 cups
Ghee - 3/4 cup
Cardamom powder - 1/2 tsp
Nuts to decorate

Method:
1. Peel bananas and blend in a mixer without water.
2. Cook on a heavy bottom vessel in high flame stirring constantly till brown (about 15 -20 minutes)
3. Add sugar and keep stirring
4. Lastly add ghee and cardamom powder and cook till it leaves the sides and forms a ball.
5. Spread on a greased plate and cool it.
6. Cut it to pieces when completely cooled.
7. Garnish with nuts as desired.

Khasta Kachori

2010-02-15T20:07:00.003-05:00

This month's Indian Cooking Challenge hosted by Srivalli of Spicing your life is "Khasta Kachori". The kachori is an all time favorite of mine and my recipe is adapted from Medhaa's Aunty and Tarla Dalal. The green pea filling especially reminds me my college days in India and continues to be a big hit even today.

Kachoris

Adapated from Medhaa's Aunty and Tarla Dalal

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15

For the Dough

Ingredients Needed:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading

Method

Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:
- Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
- The dough could spring back for many reasons:

Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

Muttar Ki Kachori from Tarla Dalal:

For green pea filling

2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt

For the green pea filling

Coarsely grind the green peas, green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan, add the nigella seeds, fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder, garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.

Cucumber Dosa

2010-02-02T19:01:00.008-05:00

This is one of my favorite breakfast dishes. This is my mom's recipe. I love the color and flavor of this dosa.

Ingredients:

Long grain rice - 1 cup
Cucumber - 1
Green chillies - 2 to 3
Coconut fresh or dry - 3 tblsp (optional)
Salt to salt

Method:
1. Soak rice overnight
2. Cut the cucumber to big pieces. Do not peel the skin.
3. Blend rice with cucumber pieces, green chillies, coconut, and salt.
4. Heat the dosa tava.
5. Pour the dosa batter on the tava and spread evenly
6. Put another tsp of oil to cook, cover the tava
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney.

Rice Noodles

2010-01-18T11:15:00.001-05:00

Ingredients:
Rice Noodles - 1/2 packet

Seasoning:
Mustard seeds - 1 tsp
Hing - a pinch
Urad dhal - 1/2 tsp
Curry Leaves - 3 strings
Jeera - 1 tsp
Turmeric - 1/2 tsp
Green chillies - 3 -4 per taste
Oil - 3-4 tbslp

Grated ginger - 1/2 inch
Corriander leaves chopped - 1/2 cup
Salt to taste
Coconut powder
Lemon juice - 1/2 lemon

Sauted peanuts and cashew nuts for garnish

Method:
1. Boil water in a pot add a tsp of oil and turn off the heat
2. Add the rice noodles and wait for 10- 15 minutes till it is soft
3. Drain the water and spread in a plate
4. Make a seasoning of oil with mustard seeds, hing, jeera, urad dhal, curry leaves, turmeric and green chillies.
5. Pour it on the rice noodles and mix gently
6. Add grated ginger, coconut powder, corriander leaves, salt, and lemon juice
7. Garnish with cashewnuts and peanuts sauted in a tsp of oil

Moong Dal Halwa for Indian Cooking Challenge

2010-01-15T16:00:00.002-05:00

The December Indian cooking challenge hosted by Srivalli of Spicing your life is Moong Dhal Halwa. I tried Lataji's recipe of the Moong Dhal Halwa. The proportions and directions of the recipe are perfect and the Halwa came out fabulously. Thanks for the new recipe for my collection.

Ingredients:

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup
Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

Soak 1 cup moong dal overnight. Next morning, grind to a paste.

Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.

Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.

Keep the heat at the lowest and keep stirring even after the dhal becomes thick.

Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.

Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.

Keep the fire low at all times and break lumps if formed while adding the sugar and water/ milk mix.

Cook until the ghee surfaces.

Garnish with cashews and raisins.

Notes :

Use a thick bottom pan or better nonstick pan
Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
Though original recipe didn't call for roasting the dhal before soaking, roasting it a bit gives more fragrance.

Dream Cake

2009-12-19T14:55:00.000-05:00

I tried out this cake after I completed the Wilton cake decorating class. I baked this cake for my friend's wedding anniversary party. The icing did not turn out very smooth as the cake was not completely cooled and there was crumbs in the icing. However, everyone loved this cake.

Ingredients:

4 eggs
1/4 cup oil
1 cup cold water
1 package dream whip
1 small package of pudding & pie filling (not instant)
1 cake mix (any flavor other than choclate)

Icing:
Butter cream icing or Ready to use Wilton Decorator's icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla essence
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

Materials Needed:
Wilton tiers display set
Wilton decorating tips

Method:
1. Bea t the eggs and add oil, water and the cake mix.
2. Add the dream whip and pudding filling
3. Pour the batter in 2 baking pans
4. Prepared the pan using a pastry brush or paper towel and solid vegetable shortening. For best results, do not use butter, margarine or liquid vegetable shortening. Cake release works well too.
5. Bake at 325 degrees and test after 40 minutes.
6. Cool the cake completely for icing.
7. Ice the cake smoothly set on the tiers so there are no crumbs
8. Use desired colors with the icing for the borders and use the tips for the shell design and the piping lines.

Tie Cake

2009-12-19T09:49:00.002-05:00

Tie Cake for our friend Ajay's birthday.

I used a box cake mix and followed directions. I baked this cake in a square pan and cut the cake into the shapes I wanted and patched it with homemade buttercream icing and decorated with sprinkles and dried blueberries.

Recipe for Butter cream icing:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla essence
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Chegodilu for Indian Cooking Challenge

2009-12-15T18:45:00.009-05:00

The Indian cooking challenge for November is Chegodilu. This event is hosted by Srivalli of Spicing your life. I had never tasted this snack before. I looked for pictures on google and it looked similar to the South Indian Kodbele though the ingredients are different. I enjoyed trying out this snack. I followed Srivalli's recipe, I added a few spoons of more rice flour to the recipe to get the correct consistency. I shared this with my friends and they all loved it. Thanks Srivalli for introducing me to another tasty snack.

Chegodilu

Ingredients Needed:

Rice flour - 3/4 cup
All purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

Method:

1. Boil 1 cup water in a bowl, add salt to it.

2. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover.

3. Once it cools, knead it to form smooth dough.

4. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings

5. Fry them in hot oil til they turn golden in colour.

Handbag Cake

2009-12-12T11:16:00.000-05:00

Handbag Cake for my friend Anju's Birthday!

I used a Vanilla cake mix from Trader Joe and followed directions. I baked this cake in a square pan and cut the cake into the shapes I wanted and patched it with homemade buttercream icing mixed with food colors and decorated with M&M candies and dried blueberries.

Recipe for Butter cream icing:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla essence
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Gulab Jamuns for Indian Cooking Challenge

2009-10-31T10:46:00.040-04:00

I am excited to participate in this month's Indian Cooking Challenge to make homemade Gulab Jamuns from scratch. This event is hosted by Srivalli of Spice your Life. I used a combination of Alka's recipe, techniques from a cooking class from Mr. Somshekar in Bangalore, and well of my own flair to create the most mouthwatering Gulab Jamuns ever. I used 6 cups of milk and 2 cups of sugar for the syrup. The only change I made was after I fried the jamuns I soaked them in water for a minute before transferring them to the syrup so there would be no oil remains in the syrup. The jamuns came out beautifully and were a big hit among my family and friends.

For sugar syrup:

Ingredients:

Sugar - 500 gms (This can be reduced as per taste)
Water - 1 & 1/2 cup (bit more or less)
Cardamom - 2-3
One spoon of milk (optional)
Few threads of saffron (optional)
2-3 drops of rosewater (optional but highly recommended)

Method:

1. Mix about 500 gms of white sugar in one and half cup water and keep it for boiling.

2. Add a spoonful of milk to remove the impurities (impurities if any, will form a scum on surface)

3. Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional)

4. Boil until you get just a tad sticky syrup. Gulab Jamun syrup is not very dense nor too dilute as in Rasgulla

5. Strain the syrup, add rosewater when syrup is slightly cooled.

Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.

For Gulab Jamun:

Ingredients:

Unsweetened Maawa* - 250 gms
All purpose flour - 1 & 1/2 - 2 tsp
Cornflour - 1 tsp
Green cardamom - 1-2 crushed
Oil for shallow frying

* (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow’s milk, also known as Hariyali mawa)

Method:

1. Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft)

2. Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup

3. Make sure that the surface of dough balls is really smooth without any cracks. In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth.

4. Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulab jamun while making balls, that way the core of gulab jamun is not left uncooked .

5. Fry one or 2 gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulab jamun.

6. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough.

7. Now soak these in COOL syrup for few hours. They will surely swell up

Vegetable Saagu

2009-10-25T18:44:00.008-04:00

Veggie Platter is hosting the "Microwave Easy Cooking Event" popularly known as the MEC Event for this month and decided to celebrate the "Fresh Produce". This event was started by Srivalli of Cooking 4 all Seasons. I would like to share my recipe of the popular South Indian "Vegetable Saagu" for this event.

Ingredients:

Fresh vegetables :
Peas, chopped carrots, beans, potatoes, chayote squash - 3 cups
Cilantro leaves - 1/2 cup
Ginger - 1/2 inch
Green chillies - 2 to 3 (as per taste)
Cashews - a handful
Coconut milk - 1/4 cup
Salt to taste

Method:
1. Microwave the mixed vegetables for about 7 to 8 minutes with half cup of water and set aside.
2. Blend cilantro, ginger, green chillies and cashews.
3. Add the blend mixture to the the mixed vegetables add salt and microwave for another 5 to 6 minutes.
4. Add coconut milk at the end and mix it
5. Garnish with some chopped cilantro

Doll Cake

2009-10-01T21:52:00.005-04:00

I made this cake sometime ago for my friend's bridal shower. I used the classic wonder mold to bake the cake. I gave an Indian touch to the bridal doll by dressing in a Chaniya Choli for the doll cake. I used the dream cake recipe and butter cream icing with simple mango motifs on the dress. I used purple fondant for the blouse and a piece of decorative golden ribbon for the chuni.

Mango Thokku

2009-09-30T20:32:00.006-04:00

Red chillies are one of the main ingredients of the Indian cuisine. This pickle or thokku is a spicy accompaniment for a South Indian meal. It wakes up your senses and tastebuds. Lakshmi of Kitchen Chronicles is hosting "Think Spice -Think Red Chillies" which was started by Sunita of Sunita's World.

Ingredients:

Raw Mango grated - 1
Red chilly powder - 2 tsp
Methi - 1 tsp
Salt - to taste
Oil - 4 tbsp -5 tbsp to saute

Seasoning:
Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - 2 strings
Turmeric powder -1 tsp
Red chillies - 3 broken into halves

Method:
1. Peel and grate the raw mango
2. Roast the methi and powder it
3. Heat the oil and make a seasoning of mustard seeds, red chillies, asafoetida, turmeric powder and curry leaves
4. Add the grated mango and mix it
5. Keep stirring it in between and cook till the oil separates for about half an hour
6. Add the powdered methi, red chilli powder and salt
7. Cool it and store in airtight container

Almond Roca

2009-09-10T22:24:00.007-04:00

My daughters Samantha and Nikita love anything with chocolates. Almond Roca is their all time favorite. This recipe was given by my friend Jamie. It is her family recipe. This dessert is absolutely dangerously delicious and addictive.

Salt to Taste has announced the event Cooking for Kids hosted by Hema. This event was started by Sharmi of Neivedyam. I would like to share this recipe.

Ingredients:

2 sticks unsalted butter
1 tblsp karo syrup
1/4 cup water
1 cup sugar
8 oz slithered almonds
8 oz mini kisses baking chocolate chips

Method
1. In a pan take the water, karo syrup, sugar, butter and slithered almonds.
2. Cook in medium heat and keep stirring with a wooden spoon.
3. Simultaneously spray a pan and keep in ready
4. Cook the almond mixture for about 20-25 minutes till frothy and slightly dark color
5. Pour on the sprayed pan
6. Melt chocolate chips in the microwave and spread on top on the almond roca
7. Set it in the fridge till set for a couple of hours
8. Break to pieces to serve

Awards

2009-08-22T20:22:00.008-04:00

Received from Chaitra of Aathidhyam

Thanks Simply Food!

February 12, 2011

Today on visiting my blog I found the amazing "Stylish Blogger Award" passed to me by Chandrani Banerjee of Cuisine Delights. Thanks Chandrani.

March 5, 2011
Meera Rao of "Art by Meera" passed on the "Stylish Blogger Award" today. Thanks Meera for this honor.

Cucumber Guliappa

2009-08-22T19:18:00.018-04:00

This was my favorite snack when I was growing up. The credit for this recipe goes to my mom who is an excellent cook.

This is my entry for the event hosted by Aathidhyam

Cucumber Guliappa

Ingredients:
1 cucumber medium size
1 cup long grain rice
3 tbsp poha
3 tbsp brown sugar or jaggery
3 tbsp coconut grated (fresh or dessicated coconut powder)
3 cardamom pods
A pinch of salt

Method:

1. Dry roast rice lightly and soak with poha for 5-6 hours.
2. Grate half the cucumber and set aside.
3. Blend the other half cucumber with the soaked rice, poha, brown sugar, coconut, cardamom and salt.
4. Do not add water for blending.
5. Squeeze the grated cucumber and add for blending if necessary.
6. Mix the grated cucumber.
7. Heat the guliappa pan and add a few drops of oil in each hole and cook the guliappa in low flame.

Masala Bread

2009-07-23T22:07:00.009-04:00

During my childhood days in India I used to love eating at the VB Bakery in Vishweshpuram, Bangalore. To recreate one of my favorites, I have used a bread machine to put a modern twist on the VB Bakery classic masala bread.

Masala Bread

Ingredients:
Skim milk – 1 cup
Olive Oil – 2 tbsp
Salt - 1 tsp
Sugar – 3 tsp
Bread Flour – 3 cups
Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps
Chopped Onion -1/2 sauted
Dill leaves - 1/2 cup chopped and sauted
Green chillies -2
Corriander leaves choppped - 2 tsp
Curry leaves chopped - 2 tsp
Ginger grated - 1/2 inch

Method:
1. Add all the ingredients in the bread machine
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the sauted onions, dill leaves, corriander leaves, curry leaves, grated ginger
6. Cool completely when done and slice to pieces

Peanut Butter Murku

2009-07-19T12:58:00.012-04:00

Cook's Hideout's August Event celebrates the peanut and has asked readers to submit recipes highlighting this illustrious nut. You'll find the announcement here as well Indira's site here.

My submission, Peanut Butter Murku, combines the nutty flavor of peanut butter with the traditional crunch of Murku to blend two textures in perfect harmony. Enjoy!

Peanut Butter Murku

Ingredients:
Rice Flour - 2 cups
Peanut butter creamy - 2 tblsp
Chilli powder - 1 tsp
Sesame seeds - 1tsp
Salt - to taste
Oil to deep fry

Method:
1. Take rice flour in a bowl and add the chilli powder, sesame seeds, salt and peanut butter
2. Mix with warm water to make a soft pliable dough
3. Use the star hole of the murku maker and press it directly in the oil.
4. Deep fry on high heat
5. Fry till golden brown and drain and transfer on a paper towel
6. Store in airtight container