Neer Dosa

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

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

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

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

Participation Award from "TorviewToronto". Thank you!

Award from Kaarasaaram

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

Award from Kurinji Kathambam

Received this participation award from Kurinji Kathambam. Thank you.

Fruit Pizza

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

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"

Crazy For Cakes Event - Participation Award by Priya Mahadevan

Brinjal Dosa

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Khaman Dhokla

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

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

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

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

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.