Monday, October 28, 2013

7 CUP SWEET/7 CUP BURFI

Never expected my 50th post on my blog would be sweet recipe.Love this burfi's..mom used to make it and was able to learn from her at the early ages.Easiest sweet dish made from gram flour,milk,sugar,ghee and coconut powder.Takes very little time to prepare during all festive seasons and mine came out extremely perfect like always.



Ingredients:

1 Cup Gram Flour or Besan
1 Cup Milk
1 Cup Ghee
1 Cup Dry Coconut
2.5 Cups of Sugar( May lessen the taste,I used only two cups sugar)
1/2 Tsp of Cardamom Powder.

Method:

In a heavy bottomed pan,combine all the above items and keep on stirring without any lumps.This is take a while for about 15 mins.


Keep stirring until you see the mixture is thick and unsticky from the pan.


Before this grease a baking tray or steel plate with little ghee and pour this mixture,spread evenly with the help of spatula.




Cut them into desired shapes when it's hot and allow it cool for 20 minutes.

Sunday, October 27, 2013

TAWA PULAO

Most popular food in Mumbai called TAWA PULAO.Quite different rice recipe mixed with pav bhaji masala powder and fresh vegetables.Have been posting lot of rice dishes on my blog,but this recipe is entirely different and taste was super inviting with very few ingredients.



Ingredients:

Basmati Rice 1 Cup( cooked)
Onion 1( cut lengthwise)
Tomato 2 ( medium size,cut lengthwise)
Carrot 1(cut lengthwise)
Capsicum 1(cut lengthwise)
Grated ginger 1/2 Tsp
Grated garlic 2 Tsp
Frozen green peas(optional) 1/4 cup
Pav Bhaji Masala 2 Tsps
Red Chilli Powder 3/4 Tsp
Cumin seeds 1 Tsp
Oil and ghee 1 Tbsp Each
Coriander leaves and Salt to taste

Method:

1. Heat oil and ghee together in a griddle,add cumin seeds to splutter.Then add onion, grated ginger garlic and cook for few mins till onion gets not to soft.


2. Add tomatoes and cook till tomatoes are semi cooked. Add all veggies and cook on low,closed till crunchy.Add chili powder, pav bhaji masala mix and cook for two more mins..
3.Then add basmati cooked rice and stir well to combine and cook for 3 to 4 mins.Turn off the heat.
4.Can garnish them cilantro leaves.


5.Looks like any other pulao but the taste is amazingly good.

Friday, October 25, 2013

BHINDI MASALA/OKRA CURRY

Very simple and nutritious to make. To make a smooth texture gravy, one needs to grind, tomatoes,cashew nuts and few more together and then fry it in oil.For better taste you can ghee instead of oil.A best side dish for parathas,rotis and more.



Ingredients:
2 cups chopped 1/2 inch Okra/Bhindi
1 Big Tomato(chopped)
1 Onion( chopped)
Minced 1/2 teaspoon Ginger and Garlic
6 to 7 cashews(roasted)
1 Green Chilli
1/4 tsp each of red chilli powder,turmeric powder,coriander powder and garam masala
2Tbsps of oil

Method:
Heat 1 tablespoons oil in a pan on medium heat with okra seasoned some salt over it.Fry them for about 6 to 8 minutes.Add onions later till are soft.




Grind the green Chilli,ginger and garlic to paste.And crush the cashews separately as well.Blend the tomatoes to make a fresh purée.

Once Onions are cooked add purée and grinded Chilli paste with all the spicy powders mentioned in my ingredient list.Atlast add yogurt and stir for 5 minutes.
Transfer to serving bowl.


VEGETABLE RAVA IDLI

Nothing much to give more introduction about Idli's,there are plenty of varieties of Idli's to make. They are one of the healthy & nutritious steamed food as well as low fat.But in these recipe Idli's are made out of fine sooji mixed with yogurt ,carrots and green peas.



Ingredients:

Roasted Semolina/sooji 2 cups
Yogurt 1cup
Oil 3 tbsps
1 carrot (grated)
1 tbsp roasted cashews
1 tsp mustard seeds
1 tsp channa & urad dal for tempering
Green chillies 2 nos., grated ginger 1/4 tsp
springs of curry leaves
Finely chopped cilantro
Green peas(frozen) as needed for topping.
Salt as per taste

Method:

Roast the sooji in a pan for 2 minutes.Mix the yogurt to the sooji with grated carrot,ginger,green chilli,cilantro,roasted cashews.




Mix well by adding very little quantity of water as the batter should thick enough.
And for tempering,in a small saucepan sizzle the mustard seeds with channa dal and urad dal in oil.Add this to the above mixed batter.


Grease them with oil on a Idli plate,and steam the batter for about 10 minutes in a pressure cooker.Before steaming the batter,garnish the uncooked Idli's with frozen green peas and later steam them.
My serving in this portion makes about 10 to 12 Idli's.


Thursday, October 24, 2013

SPICY RICE/MASALA RICE BAATH

Highly seasoned spicy rice, an excellent dish for lunch box,definitely would never mind to make this recipe atleast once in a week.Mainly this rice recipe is with no onion and garlic and made with rich aromatic roasted and grounded spices with a fusion of eggplant and capsicum.

Ingredients:

1 Cup Cooked rice
2 Eggplant( cut them lengthwise)
1 Capsicum( cut them lengthwise)

For grinding spices:

2 Roasted Tsps of Cumin Seeds
2 Roasted Tsps of Coriander Seeds
2 Roasted Tsps of Dry Coconut Powder
1 Roasted Tsps of Poppy Seeds
5 to 6 Red Chillies OR
11/2 Tsps of Red Chillie Powder

For Tempering:

2 Tbsps of Oil
1 Tsp Each of Mustard Seeds,Chana Dal,Urad Dal
1/4 Tsp of Turmeric Powder
8 to 10 Curry Leaves
Salt to Taste.



Method:

1. Roast all the spices and grind them to dry.



2. In a medium heated pan,add oil with all tempering ingredients and allow to turn golden brown.Now add the chopped( lengthwise) eggplant and capsicum,sautée them to crispy brown in color.Do not overcook the vegetables as it may loose it's nutrients.



3. Add the grinded powder,curry leaves with turmeric powder and salt.Mix well with cooked rice and can be garnished with cilantro if needed.


Friday, October 18, 2013

BONDA SOUP

A combination of healthy lentil soup and black gram dal fritters, traditionally called as "Bonda Soup where fritters are soaked into the soup for a while to enjoy the merged taste of both. This is a very nutritious appetizer as well. This is one of the most popular breakfast and evening snack served recipe in Bangalore Restaurants, needless to say this recipe was always in my favorite list. This was in my "to do" list since long, all it takes is just little of your precious time to serve and enjoy this delicious lentil soup.



Ingredients:

For Bonda's

1 Cup Black Gram Dal/Urad dal( soaked in water for atleast 4 hours)
For the grinded batter:
Grated ginger 1/2 tsp
Curry leaves 6 to 8
Grated coconut 3 tsps
Green Chillies 2
Whole pepper 5 to 6
Rice flour less than 2 Tbsps
Chopped coriander leaves
Salt
Oil for deep fry

For the Soup:

1/2 Cup Moong dal
For tempering:
1 tsp of oil
1/2 tsp of mustard seeds
2 green chillies
1 tomato
1/4 inch grated ginger
Curry and coriander leaves
1/4 tsp turmeric powder
1/8 tsp of jaggery as optional
Fresh squeezed lemon juice to taste
Salt.

Method:

Grind the soaked urad dal into a thick batter with very little quantity of water.
To this batter,mix with chopped chillies,curry and coriander leaves,coconut,rice flour,pepper and salt which forms like thick batter.



Cook the Moongdal in pressure cooker with 3 cups of water to soft.
In a sauce pan add the given tempering items listed above with little oil and mustard seeds in a pan,after they splutter add tomatoes,ginger,chillies turmeric powder,salt and atlast the lemon juice.Keep this ready.



Deep fry the grinded batter in round balls shaped and slide them into oil till crispy golden brown.Ready to be soaked into the Moongdal soup.Let it soak for 5 to 10 minutes .Sure you enjoy the aromatic soup..


Tuesday, October 15, 2013

INSTANT VEGETABLE CUTLET

Perfectly fried vegetable cutlets crispy on outside and will be soft on inside - a delicious one for sure.A bit more easier version of my cutlet recipe,great snack during rainy & soggy days.Done this recipe while ago but now I posting on my blog,so this is my second type of cutlet recipe.



Carrot-2
Potatoes-2
Bread Slice-4
Green onions 1/2 cup
Frozen Sweet peas-1/4cup
Onion-1
Ginger-1tsp
Garlic 1/2 tsp( I used garlic powder)
Coriander leaves-3tbsp
Garam masala 1/2 tsp
Chilli powder-1/2 tsp
Rice flour-1/2 cup
Salt to taste
Turmeric powder
Oil for shallow fry

Methods:


Grate all the vegetable above in food processor except the sweet green peas and mash it well when hot.


In a saute pan fry all grated veggies ,ginger&garlic,garam masala powder & chilli powder in little oil until they are semi-cooked.Dip and squeeze the whole bread slice in water for few seconds,mix bread and the mash vegetable and make like balls,pat it flat.
Add the rice flour to this sautéed curry for crispness(since I was running out of bread crumbs,so I used the alternate method),shallow fry till golden brown.




Serve hot with sauce and chutney.

Monday, October 14, 2013

MANGALORE BUNS

A traditional mildly sweetened whole wheat deep fried riped banana breakfast recipe from Mangalore so called Mangalore Buns.Very popular recipe generally made from all purpose flour and riped banana,but with a reference to my friend I changed it to whole wheat flour and gave a try for first time.



Ingredients:
My serving makes around 10 mangalore buns

1 Cup Whole Wheat Flour
1 Big Fully Riped Banana( I used only 1/2 banana for mild sweet,may use full but the  dough becomes more sticky)
3 Tbsps of Yogurt
1/4 Tsp of Cumin seeds
3 Tbsps of Sugar
1/8 Tsp of Baking Soda
Oil for deep fry
1 Tbsp of ghee for deep fry combined with oil for more tasty buns.

First make the purée of banana in a blender without adding water
In a large mixing bowl combine all the items above including the banana purée except oil and ghee.Dont add water,knead the dough enough just like puri batter not to soft or thick.
Set aside for at least 3 to 5 hours(highly recommended)
After resting for 3-5hours, take out the dough and roll small balls with the help of rolling pin for about 2 to 3 inches of thickness to get the puffiness.For dusting can use wheat flour as well.




Deep fry them in oil combined with 1 tbsp of ghee.
Can be served with any chutney or tomato ketchup.




Saturday, October 12, 2013

Doodh Peda

A pure Indian traditional milk sweet delicacy,good and easy to try for the beginners.Their are two options to try this recipe,either you can choose making from milk powder or the second option is condensed milk.So mine is made of condensed milk,I often use condensed milk( fat free) to try multiple sweet recipes...just love the way it is..Can be refrigerated upto a week in a air-tight container.


What you need is..!!

Sweetened Condensed Milk 1 tin ( i used fat free)
Almond milk powder 3 tsps
All purpose flour or maida 3 to 4 tbsps( according to thickness)
Saffron soaked in warm milk
Cardamom powder 1/4 tsp
2 to 3 Tsps of ghee

How to make pedha's;

Combine all the above ingredients in large mixing bowl.Mix well without any lumps.

In a heavy bottomed pan,turn on the heat to medium high.
Keep stirring for 3 minutes,keep a greased plate ready and pour this mixture into it.
With the help of of rolling pin,roll it into round to 1/2 inch thickness.Allow it to completely cool down.

Cut them into desired shape using cookie cutter.I tried to use the cookie cutter but some of them were not in shape,so I used the some bottle cap and got a very cute size.
Garnish them with dry fruits.Homemade pedha's are ready to taste...hope you relish it..

Monday, October 7, 2013

Eggless Pineapple Cake

My first ever eggless cake recipe came out successful,an adapted recipe through internet.Have been longing..to try this..!So had some pineapple chunks left out..and easy to bake with less ingredients.

Ingredients:

All purpose flour 1 Cup
Powdered sugar 1/2 Cup
Blended Pineapple 1/4 Cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
2 tbsps of oil
Cardamom powder 1/8 tsp
Vanilla essence 2 to 3 drops

Method:

Preheat the oven to 200 deg

Mix all the above items in a mixing bowl.Keep stirring the batter for a while you get thick consistency.

Grease a medium size cake pan( I bought 8 inch round) and set aside
Pour the batter into the pan and spread evenly
Bake in preheated oven at 300 deg for about 35 minutes.
Make sure to bake until the toothpick or knife inserted in middle comes out easily
Once it's done allow it to cool for 10 to 15 minutes and invert the cake pan to cut into desired shape.




Sesame Seeds/Curry Leaves Spicy Rice


Craving for something unique style of rice..!!! Here is the perfect medium spiced South Karnataka Rice Recipe.Just the cooked rice sautéed with more coconut,curry leaves and sesame seeds.


Ingredients:

Cooked Rice 1 Cup

For Grinding:

Grated Coconut 3/4 Cup
Green Chilli 4 to 5
A Generous Handful of Curry Leaves
Roasted White Sesame Seeds 2 tsps
Roasted Poppy Seeds 1 tsp

For Tempering

Mustard seeds,Channa Dal,Urad dal 1 Tsp each
Asafeotida and turmeric powder 1/4 tsp each
Oil 2 tbsps
Salt to taste
1/2 tsp of fresh lemon juice

Method:

To the medium heated skillet or saucepan add oil with mustard,channa & urad dal
And add asafeotida and turmeric powder as well.
Grind to a dry paste the above mentioned in the grinding ingredients part.


Add this paste to the heated oil with mustard and dals sizzled in it.
Now add the cooked rice and mix well and season them salt and fresh lemon juice
Garnish with cilantro leaves.


Saturday, October 5, 2013

Besan Holige

Basically this is my mothers recipe and it's one of my most liked holige.Very simple and effortless traditional sweet recipe.Its a Gram Flour/Besan combined with powdered sugar and melted ghee for stuffing.Will explain you more below..!!

Ingredients:
Step 1 :

1 1/2 Cups of Wheat Flour
1/8 tsp of Turmeric Powder
Water & Oil as needed to the dough

Step 2 :
For Stuffing:

Besan 1 cup
Powdered Sugar 1 1/2 Cup
Melted Ghee 1/2 Cup To 3/4 Cup
Roasted Poppy Seeds 1/4 tsp
Cardamom powder 1/2 Tsp
Wheat Flour 1 Tbsp

Method:

First follow the step 1 procedure,make a chapathi like dough by adding turmeric powder,oil and water as mentioned earlier.The dough should be soft enough.

Next in a mixing bowl,add all the step 2 items mentioned above without adding water.Hint(So typically it should like the besan Ladoo mixture).

Next with the help of a rolling pin,make poori size from the chapathi dough.For dusting use rice flour.Stuff the besan mixture of lemon size and close the dough and again roll it into chapathi size.Dont roll into too thin as it may tear up.


Heat the non stick pan to low to medium heat,gently roast it on both the sides by the touch of little oil.Applying more oil will tear up the holige.

That's it you're done.! Enjoy the taste..