Mango Bread

Mangoes are widely used in Indian cuisine. I tried making mango bread with the pulp of this delicious fruit. The bread was soft, sweet, and full of flavor and bits of the mango bar enhanced the taste.

Ingredients:
Mango Pulp - 1/2 cup or substitute with fresh blend mangoes
Soy milk/skim milk - 1/2 cup
Salt - 1 tsp
Butter – 3 tbsp
Sugar - 1 tbsp
Bread Flour – 3 cups
Yeast – 3 tsp
Mango essence - few drops
Yellow food color - few drops


To be added during during the mixed bread cycle when the machine beeps

Dehydrated mango pieces - 1/4 cup
Cashews chopped - 1/4 cup


Method:

1. Add all the ingredients for the bread in the bread machine in the order given above.
2. Set the setting to mix bread and dark 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 mango bar pieces and chopped nuts.
6. Cool completely when done and slice to pieces.

Sandwich Dhokla

Recipe:

For Batter:
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 -2 tbsp
Turmeric a pinch
Sugar - 1 tsp
Citric acid - 1/2 tsp

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

For the green portion of sandwich dhokla blend together:
Coriander leaves - 1/2 bunch
Green chillies - 3
Ginger - 1/4 inch

Seasoning:

Sesame seeds - 2tsp
Urad dhal - 1 tsp
Cumin seeds - 1 tsp
Mustard Seeds - 2 tsp
Green chillies - 3 or 4
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. To the batter mix in the citric acid, oil, salt, sugar, turmeric powder. Mix well.
5. Divide the dough into two portions.
6. Add the blend coriander, green chillies and ginger paste to half of the dough.
7. Mix the eno to both the batters and a little of eno for dusting on the plate mix gently.
8. Pour the plain batter to the plate.
9. Steam for 5 minutes. Pour the green batter mixed with coriander paste on top of the dhokla and continue to steam for another 20 minutes or till done.
10. Remove the lid and test with a toothpick. If it comes out clean and does not have any batter sticking, then its done.

Seasoning:
Heat a pan with oil, add mustard seeds , cumin seeds, sesame seeds, urad dhal, green chillies When mustard starts popping, remove and pour over the dhokla. Garnish with coriander leaves and grated coconut.

Banana Halwa

"The Indian Cooking Challenge" for February is "Banana halwa" also known as "Pazham Varatti". This dessert is a specialty from Kerala. It tastes absolutely delicious and is a must try recipe.

Recipe:

Ripe Kerala plantains - 2
Sugar - 1 and half cup
Ghee - 1/4 cup to 1/2 cup as required
Cardamom powder - 1/2 tsp
Nuts to decorate

Method:
1. Peel bananas and blend without water.
2. Cook on a heavy bottom vessel or non stick pan in high flame stirring constantly.
3. Add sugar and continue stirring.
4. Lastly add ghee gradually 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.

Daal Baati

The cooking challenge for the month of January is "Daal Baati". It is hosted by Srivalli of "Spicing Your Life" It is a popular dish from Rajasthan. Usually Daal Baati is served with churma, rice, mint chutney, raw mango chutney, green salad with onion and fresh buttermilk. This recipe is adapted from "Mharo Rajasthan's" recipes.

Baati:

Ingredients:

Whole wheat flour - 1 cup
Besan (Chick Pea Flour) - 1/4 cup
Sooji (Semolina) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup (melted to mix in the dough)
Saunf (Fennel Seeds) - 2 tsp crushed coarsely
Ajwain (Carom Seeds) - 2 tsp crushed coarsely
Salt - as per taste
Ghee - 4 to 5 tsp to brush the baatis before putting them in oven and afterwards before eating

Method:
1. Mix the wheat flour, besan, sooji, ghee, sauf, ajwain, salt and little water. Knead well to make a stiff dough.
2. Make lemon size balls and flaaten it and press in the middle.
3. Brush baatis with ghee.
4. Heat the oven to 350 degree F.
5. Place baatis on a baking tray and bake for about 20 minutes till they are golden brown.
6. Take it out of the oven and brush with ghee.

Panchmel Daal: (5 lentils)

Ingredients:

Toor Dal - 1/4 cup
Moong Dal - 1/4 cup
Masoor Dal - 1/4 cup
Chana Dal - 1/4 cup
Green Whole Moong Dal - 1/4 cup (washed and soaked for 8 hours)
Onion (Finely Chopped) - 1 cup
Tomatoes (Finely Chopped) - 1 cup
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - Per taste
Oil - 1 tsp

For Seasoning:

Mustard Seeds - 1 tsp
Jeera(Cumin Seeds) - 1 tsp
Green Chillies - 2-3 split
Ginger - 1 inch piece crushed
Garlic - 5-6 cloves crushed
Ghee - 2 tsp
Cilantro - 1/2 cup finely chopped (for garnishing)

Method:

1. Take a pan and add chopped onions and let them fry till translucent.
2. Add chopped tomatoes and cook. Add all dry masalas and sauté for 2 min.
3. Meanwhile cook the daals in cooker for about 12 minutes.
4. Add the cooked daals to the onion tomato mixture and add water to the desired consistency.
5. Take a tsp of ghee and make a seasoning with mustard seeds, jeera, green chillies, ginger, garlic and add to the daal.
6. Garnish with chopped cilantro.

Quinoa Pulao with Tomatoes and Red Bell pepper

Ingredients:
Quinoa - 1 cup
Tomatoes - 2 big chopped
Red Bell Pepper - 1
Onion - 1 medium chopped
Ginger grated - 1 inch piece
Red Chillies - 2
Salt to taste
Olive oil - a tbsp
Cashews - a few for garnish.

Method:

1. Take a pan and add a tbsp of olive oil and chopped onions and let them sauté till translucent.
2. Add grated ginger and chopped tomatoes and cook.
3. Blend half of a bell pepper with red chillies in one cup of water.
4. Add salt, blend mixture, one cup of quinoa and one cups of water and cook.
5. When done garnish with the remaining red bell pepper, cilantro, and cashew nuts.

Rice Flour Vada

Akki Vada is one the traditional recipes from Karnataka. It is very easy to make and tastes delicious.

Ingredients:

Rice Flour - 2 cups
Coconut fresh - 1/2 cup grated
Red chillies - 3 or more per taste
Cumin seeds - 1 tsp
Salt - to taste
Oil - 2 tbsp for the dough
Oil - to deep fry

Method:
1. Blend coconut and red chillies.
2. Add 2 tbsp oil, cumin seeds, blend coconut, salt, to the rice flour adding water.
3. Knead to a stiff dough.
4. Make small balls and flatten the dough with puri press or roll it.
5. Deep fry in medium heat till golden brown.

Dill and Onion Masala Bread

I tried this masala bread and added my personal touch to the recipe by adding dill, onions, cilantro, and spices. The flavor of dill leaves adds a nice taste to this bread and the bread turned super soft, fluffy and light.

Ingredients:
Yogurt - 3 oz
Skim milk - 5 oz
Salt - 1 tsp
Olive Oil/Butter – 3 tbsp
Cilantro/mint chutney - 1 tblsp
Bread Flour – 3 cups
Sugar - 1 tbsp
Yeast – 3 tsp



To be added during during the mixed bread cycle when the machine beeps

Asafoetida - a pinch
Chopped curry leaves- 2 strings
Cilantro leaves chopped - 2 tblsp
Grated ginger - 1 inch
Chopped Onion - 1/4 cup
Chopped Dill leaves - 1 bunch
Olive oil to saute - 2 tsp


Method:
1. In a pan take 2 tsp of olive oil add asafoetida.
2. Saute the chopped onion and dill leaves to be added during the mixed bread cycle.
3. Add the chopped cilantro, green chillies, curry leaves, grated ginger and set aside.


For the Bread:

1. Add all the ingredients for the bread in the bread machine in the order given above.
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 sauteed dill, onion, curry leaves, cilantro leaves, ginger.
6. Cool completely when done and slice to pieces.

Spinach and Mushroom Chillas

I tried this recipe of chickpea flour pancake from north India. I adapted the recipe from Sanjeev Kapoor and experimented with different fillings.

Ingredients
Besan/Chickpea flour - 2 cup
Chopped Spinach - 1 cup
Firm Tofu grated - 2 cup
Olive oil as required to shallow fry
Onion ,chopped 1 medium
Mushroom,sliced - 8-10
Black pepper powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Asafoetida - a pinch
Salt to taste

Method:

1. Heat one tablespoon olive oil in a pan and sauté onions till translucent.
2. Add chopped spinach and cook. Add mushrooms and sauté.
3. Add salt and black pepper powder as per taste.
4. When cooled mix in grated tofu. Set aside.
5. In a bowl mix together besan flour, salt, red chilli powder, asafoetida, and sufficient water to make a batter of pouring consistency.
6. Make sure that there are no lumps.
7. Heat a nonstick skillet, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.
8. Cook the chillas on both sides, till golden brown.
9. Place a portion of the spinach mushroom stuffing on one side of the cheela, fold the other side over it and serve immediately.

Kodbale

Kodbale is our this month's Indian Cooking Challenge. Kodbale is a popular snack from Karnataka. There are different versions of this snack. I chose Suma's version from Veggie Platter.

Ingredients:

Rice flour - 2 cups
All-purpose flour - 1/2 cup
Peanuts - 1/2 cup
Salt and chili powder to taste

For tempering
Oil - 2-3 tbsp
Mustard Seeds - 1 tsp
a pinch of asafoetida
Oil to deep fry


For the dough:

1. Steam the all purpose flour in pressure cooker for 10 minutes without the whistle.
2. Cool the flour and sieve.
3. Toast and skin the peanuts and grind them finely.
4. Heat the oil in a small pan and add the mustard seeds and asafoetida. When the seeds start to splutter, remove from heat.
5. Combine the flour, peanut powder, rice flour, salt and chili powder. Add the seasoning and mix well. Then slowly add water and form firm dough.

Making kodbales:

1. Take out a small ball, place it on a greased surface, roll as a roll and coil it around in the shape shown. Repeat with the rest of the dough.

2. Heat enough oil for deep frying.
2. Drop the rings into the oil with out overcrowding and fry them on low to medium heat till they turn golden brown both sides.
3. Remove them with a slotted spoon and drain them on kitchen towel.

Store in a tight container

Karagadabu

Ganesh Chaturthi, the birthday of Lord Ganesha, is celebrated with great pomp and show in India. This festival is incomplete without karagadabu for Ganesha. This year me and my friend Arathi made karagadabus for the festival.

Ingredients:

All purpose flour - 1 cup
Cream of wheat - 3/4 cup
Salt a pinch
Sugar - 1 tsp
Ghee - 2 tsp

Filling:
Powdered sugar - 1/2 cup
Coconut powder - 1/4 cup
Saffron - few strands
Cardamom powder - 1/4 tsp
Powdered cashews - 1/4 cup (optional)

Oil to fry

Method:
1. Mix all purpose flour, salt, cream of wheat, sugar, ghee to a stiff but pliable dough.
2. Rest the dough covered for half an hour
3. Knead well so it is soft and easy and to work with. Add a tsp of olive oil if necessary.
4. Mix all the filling ingredients.
5. Make small balls from the dough and roll it or press it with a tortilla press
6. Keep the rolled dough in the mould and spread the filling and seal the edges.
7. Remove from the mould and deep fry in medium heat till crisp.

Quinoa Akki Roti

My latest experiment with quinoa - quinoa akki roti. I tried this recipe by making quinoa flour in the blender. Then I added a little rice flour and proceeded the same way as the regular akki roti by add the onions, grated carrots, cilantro, curry leaves in the dough.

Ingredients:
Quinoa flour - 2 cups
Rice flour - 1/2 cups
Carrot - 1 small grated
Onion - 1 medium chopped
Curry leaves - 2 strings
Coriander leaves - 4 tbsp chopped
Cumin seeds - 1 tsp
Green chillies - 2 chopped
Salt to taste
Olive oil - few tsp to cook

Hot boiling water - to mix

Method:
1. Mix quinoa and rice flour with grated carrots, chopped onion, chopped curry leaves, corriander leaves, cumin seeds, chopped green chillies, chopped 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 olive oil around it and cover it
7. Cook on medium flame till done
8. Serve with chutney.

Besan Masala Roti

The cooking challenge for the month of August is "Besan ki Masala roti". This is a flat bread made with chick pea flour and whole wheat flour. These rotis are stuffed with mixed spices. This recipe is adapted from Sanjeev Kapoor's "Marwari Vegetarian Cooking". This recipe post is for "Indian Cooking Challenge". This event is hosted by Srivalli of "Spicing Your Life".

Strawberry Shortcake Cookies

Strawberry Shortcake cookies baked by Samantha. She adapted the recipe from this website "Two peas and their pod".

Ingredients:
2 cups diced fresh strawberries
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sugar, for sprinkling

Method:

1. Preheat oven to 375 degrees.

2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
3. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
4. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, 5. Stir in strawberry mixture.
6. Using a ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart.
7. Sprinkle cookies with sugar, and bake until golden brown, about 22 to 25 minutes. 8 Transfer to a wire rack, and let cool.

Mango Coffee Cake

Ingredients:

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

Frosting:
4 tbsp mango pulp
Cool whip as required
2 tsp Jello cheesecake pudding mix

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

Puliogre Bread

Puliogre is a south is a South Indian rice preparation. It is traditionally made by mixing steamed rice mixed with puliogre gravy made with tamarind pulp, peanuts, dry coconut, red chili, curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida, sesame, urad dal, and cumin. I tried making this in the form of bread adding puliogre mix, crushed peanuts, sauteed curry leaves in the raisin cycle. The bread was very aromatic with the taste of puliogre in every bite.

Ingredients:
Puliogre powder or paste - 3 tblsp
Water - 8 oz
Salt - 1 tsp
Brown Sugar - 2 tsp
Olive Oil – 3 tbsp
Bread Flour – 3 cups
Dessicated Coconut powder - 1 tbsp

Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps

1 tsp - seasoning of mustard and asafoetida
3/4 cup - curry leaves sauteed in a tsp of oil
1/2 cup - roasted peanuts crushed
1 tsp - sesame seeds roasted

Method for the Bread:

1. Mix the puliogre powder or paste in luke warm water and place in the bread machine.
2. Add all the ingredients for the bread in the bread machine in the order given above.
3. Set the setting to mix bread and light crust
4. Start the bread machine
5. 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
6. When the machine beeps add the seasoning, sauteed curry leaves, crushed peanuts, and roasted sesame seeds.
6. Cool completely when done and slice to pieces.

Vangi Bhath flavored Bread

Vangi Bhath is a famous South Indian dish made with fried egg plant, and a combination of other vegetables flavored with spices. I tried to use the same spices and vegetables and tried making bread with this flavor. All my friends loved the authentic taste of Vangi Bhath in the form of bread.

Ingredients:
Yogurt - 3 oz
Whey - 5 oz
Lemon juice - 2 tsp
Salt - 1 tsp
Olive Oil – 3 tbsp
Bread Flour – 3 cups
Sugar - 1 tbsp
Yeast – 3 tsp
Dessicated Coconut powder - 1 tbsp
Vangi bhath powder - 2 tbsp


To be added during during the mixed bread cycle when the machine beeps

Asafoetida - a pinch
Turmeric - 1 pinch
Finely Chopped Carrots - 2 inch piece
Chopped potatoes - 1/4 of a small potato
Methi leaves chopped - 2 tblsp
Bell pepper chopped - 2 tblsp
Egg plant - a small piece
Cilantro leaves - 2 tbsp
Olive oil to saute - 2 tsp
All the vegetables and cilantro leaves should not exceed half cup after sauteed.

Method:
1. In a pan take 2 tsp of olive oil add asafoetida and turmeric.
2. Saute the vegetables and methi leaves to be added during the mixed bread cycle.
3. Add the chopped cilantro and set aside.


For the Bread:

1. Add all the ingredients for the bread in the bread machine in the order given above.
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 sauteed vegetables.
6. Cool completely when done and slice to pieces.

Mango Rasayana

"Rasayana" is served as a dessert and an accompaniment to meals. Mango Rasayana is made by mixing of fruit pulp with milk, coconut cream, and jaggery. It is a good accompaniment to Neer Dosa, Chapati or meals. Rasayana helps to beat the heat of Indian summer. I tried this recipe substituting with evaporated milk and coconut milk.

Ingredients Needed:

Mango - 5 No. chopped to pieces
Evaporated milk - 4 oz
Coconut milk - 4 oz
Milk - 8 oz
Cardamom powder - 1/2 tsp
Powdered jaggery - 1/2 cup

Method:

1. Chop mangoes finely.
2. Mix evaporated milk, milk, coconut milk, jaggery, and cardamom powder.
3. Cool in the refrigerator and serve.

Chenna Poda (Paneer Cake) - Oriya Special

Chenna Poda is a quintessential cheese dessert from Orissa. It is made with home made cheese, mixed with sugar, soji, sugar, cardamom, raisins, and cashew nuts and baked in the oven. The flavor for this dessert is predominantly derived from the caramelization of sugar.

Ingredients Needed:

Paneer / Chenna - made from 5 cups of milk
Sugar - 1/2 cup
Soji - 4 tsp
Cardamom a small pinch
Ghee - 1 tbsp
Raisins and Cashew nuts few

1. In a bowl mash Chenna thoroughly. Add Soji, sugar and rest of the ingredients and mix it well.

2. For the caramelized effect on the top. Take a tablespoon of ghee in a pan and add a sprinkle 1 tablespoon of sugar and heat till it turns brown. Spread the melted sugar evenly.

3. Pour the chenna mix over the caramelized sugar in a baking dish or individual ramekins.

4. Bake in a preheated oven of 350 degree Farenheit for one hour. If using individual ramekins it will take about 30 to 40 minutes. Insert a toothpick to check that it comes out clean.

5. Cool it for an hour and then turn it upside down. Slice and serve.

The Indian Cooking Challenge for March is Chenna Poda. This event is hosted by Srivalli of "Spicing Your Life" and the recipe was provided by Shibani of "Any one can cook".

Sarvapindi (Rice flour pancakes from Andhra Pradesh)

A traditional Telingana dish almost similar to the "Akki Roti" of Karnataka. "Sarva" means deep hallow cooking bowl, and "Pindi" means snack. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough with onions, spcies, herbs, peanuts and sesame.

Ingredients:

Rice Flour - 1 cup
Sesame Seeds - 1/4 cup
Roasted Peanuts, soaked - 2 tbsp
Green Chilies - 5
Green Chili Paste - 3/4 tbsp
Cumin Seeds - 1 tsp
Garlic - 1 medium size clove
Onion, finely chopped - 1/3
Green Onion, chopped - 1 / 2 tbsp (heaps)
Coriander leaves - 1/2 cup
curry leaves, chopped - 1 strand
Salt to taste
Water - 1/3 cup, may need little less than this
Oil - 2- 3 tsps. per pancake

Method:

1. Soak sesame seeds in warm water.
2. Roast the peanuts, peel the skin and soak the peanuts in water. 3
3. Coarsely grind green chilies.
4. Blend 3/4 of the chopped onion, garlic, cumin and salt to fine paste.
5. Wash and chop the herbs finely.
6. Take the rice flour in a bowl, add chili and onion mixture to the flour.
7. Add crushed peanuts, remaining chopped onions, herbs and mix well.
8. Add a pinch of chili powder to adjust to your spice level.
9. Gradually add water to make soft dough.
10.Divide the dough into 3 equal parts.
11.Flatten the dough on a plastic sheet with your hand.
12.Gently transfer the flattened roti to a cast iron griddle or skillet
13.Make holes on the roti with your fingers.
14.Add a tsp of oil around it and cover it
15.Cook on medium flame and flip to the other side and cook till done.

The cooking challenge selected for February is Sarva pindi. This event is hosted by Srivalli of "Spicing your Life" and the recipe provided by Usha of "My Spicy Kitchen".

Ragda Patties

Ragda Patties is a chaat recipe. It is served with aloo tikkis, curried dried yellow peas, topped with the onion, chutneys, sev, crushed puris and chopped cilantro. I tried this recipe the past weekend and used Tarla Dalal's recipe but changed the ingredients as per my taste.

Ingredients:

For the Ragda:
Dried yellow peas - 1 cup soaked overnight
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Corriander chutney - 2-4 tsp
Garam masala - 1/2 tsp
Tamarind date chutney - 4 tbsp
Tamarind paste - 1 tsp
Brown sugar/jaggery - 2 tsp
Ginger grated - 1/2 inch
Black salt - 1/2 tsp
Mint leaves chopped - 2 tsp
Cumin & Corriander powder - 1 tsp
Salt to taste

Aloo Tikkis:

Potatoes - 4 big
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Cilantro chopped - 4 tsp
Juice of 1/2 lime
Salt to taste
Oil - to shallow fry

To serve:
Green chutney
Tamarind Date chutney
Sev - 1 cup
Chopped onions - 1
Crushed papdis - 1 cup

For the ragdas:
1. Pressure cook the soaked peas with 3 cups of water for 4 whistles.
2. Add the turmeric powder, chilli powder, green chutney,garam masala powder, tamarind date chutney, tamarind paste, brown sugar, grated ginger grated, black salt, chopped mint leaves, cumin powder, corriander powder, and salt. Add 3 cups of water and simmer in a crock pot for 2 hours in low heat.

For the Aloo Tikkis:
1. Boil the potatoes and mash.
2. Add chilli powder, turmeric powder, chopped cilantro, lime juice and salt to taste.
3. Divide into 12 equal portions and flatten the ball to make a patty.
4. Shallow fry on a non stick skillet with a few drops of oil till brown and crisp.

To Serve:
1. Pace the aloo tikki on plate and pour ragda over.
2. Top with chutneys, onions, sev, crushed puris and serve.

Beets Pulav

I tried beets pulav for Valentines Day. This is a colorful dish as the beets give a pinkish color. The sweet taste of beets and the mild spices blend in to make it very flavorful.

Ingredients:
Basmati Rice - 1 cup
Extra virgin olive oil - 1tblsp
Beets - 1 chopped
Mixed vegetables of your choice- 1/2 cup chopped
Tomato - 1 medium
Green chillies - 2 slit lengthwise
Cilantro - 2 tbsp chopped
Mint - 2 tbsp chopped
Salt - to taste
Juice of half lime
Whole spices - 2 cloves, 2 cardamom, 1/2 tsp black pepper, 1/2 inch cinnamon
Water to cook - 2 cups
Cashew nuts - few to garnish

Method:
1. In a medium skillet, heat the oil. Over medium heat, sauté the whole spices, green chilies for about 5 minutes.
2. Add the beets; mixed vegetables, tomato, cover and sauté 5 minutes.
3. Add basmati rice, salt, chopped mint, and cilantro and water.
4. Bake at 350 degree F for 45 minutes in a oven safe dish or alternatively cook on stove till done.
5. Add lime juice and garnish with chopped cilantro and cashew nuts

Majoon

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

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

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
Almonds soaked and blend -15
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, almond paste, 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

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

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

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

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)

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

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

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

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

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

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

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”.