Jalebi - Celebrating one month of my Blog Launch

Hurrey my blog is one month old today  ! !

I launched my blog on the last day of October 2008 and its a Month now happy blogging.
On this special occasion I have a sweet post.
Jalebis are my big time favorite sweet. During my childhood I used to get confused between Jalebi and Jangir. When in India anytime we feel like eating these sweets, we could go to the shop and grab. Being in Deutschland that is just impossible. I got to cook if I have to eat even the basic Indian food. I tried Jalebi and it came out well.

Ingredients :

• Maida / All purpose flour : 1 cup (250gms)
• Rice flour : 1 tea spn
• Yeast : half tea spn
• Sugar : 1 tea spn
• Oil : 1 tbl spn
• Warm water

Method of preparing Jalebi : 

• Take a tbl spn of warm water and mix the yeast once it dissolves add rest of the ingredients and mix well. 
• Make it into a semi thick batter. Leave this to ferment for about an hour in a warm place.

As an alternate to Yeast you can use Curd. When using curd you have to leave it for about 5 hours for fermentation.
Frying the Jalebi :  

• Make a small hole in the bottom middle of the ziplock cover using a heated nail. Pour the batter into it and tie a rubberband. OR use sauce bottle to squeez. (I used a cone instead) 
• Heat oil in a wide pan and squeeze the batter in circular motion on the oil. Make as many as you can at a time. 
• Once they turn golden brown put them on tissue paper. 
• Then put them into the hot sugar syrup(procedure given below), soak for 2-3 min and remove it and serve.

Note :  Do not add more Rice flour as it makes the Jalebi too crispy.
           Do not make too big hole in the cover.

Ingredients for sugar syrup : 

• 1 cup sugar, qtr tea spn cardamom powder, saffron and water.

Making Sugar syrup : 

• Add water and sugar into a vessel and keep stirring. To check if its done take a drop of syrup between ur thumb and forefinger, if it comes like a thread then its done. Else let it boil for some more time till you get the thread like consistency. 
• Allas add saffron and cardamom powder stir and remove from flame.

*I used 'bake aroma' orange flavour and it turned out well.

I love this commercial that used to be featured in the television years ago


Today is the grand finale of the recipe marathon and we all decided to make sweets : 

Recipe Marathon # 2 - check out my co-marathon runners who have made for the finale.

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Aloo Badami Gravy

One more rich gravy that can be made during special occasions or when you have some guests at home. Its not so spicy and has a great taste.

Ingredients :
To grind : Almonds (Badam): 10 Nos. + Grated coconut : 2 tbl spns
Whole Masala : (1 bay leaf, 2 cloves, 2 Elachis, little cinnamon & qtr tea spn fennel seeds)
Onion : 1 No.
Green Chillies : 4 Nos.
Coriander powder : 1 tea spn
Crushed pepper : half tbl spn
Mint leaves : 4 strings
Yogurt : half cup
Potatoes : 2 Nos.
Peas : 3 tbl spns
Oil & Salt
Method of preparation : Grind Almonds and Coconut into fine paste. Heat oil in a nonstick pan add whole garam masala in a min add finely chopped onions, chopped green chillies, mint leaves and fry a minute now add the ground masala and coriander powder and crushed pepper fry for a minute and add some more water, cubed potatoes, peas and salt. Once the potatoes are almost getting baked add curd. Once the potatoes are done serve with Jeera rice or Rice of your choice
 
 Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Jeera Rice

A variety rice that goes well with most of the gravies and real quick one. Almost as fast as plain rice. When you get bored of the usual rice then go ahead with this. You will like it. 

 Ingredients :
Jeera : 1 tbl spn
Rice : 1 cup (250gms)
Green Chillies : 3 Nos.
Mint Leaves : 5 strings
Salt & Oil
Potatoes : 1 No (Optional)
Method of preparation : Wash rice and soak. Heat a table spoon of oil in a vessel add Jeera once it splutters add chopped chillies, mint leaves mix for few seconds now add potatoes & water (2 cups) and salt. Once the water comes to boil add soaked rice and cook it in medium flame till the water is complete absorbed by when the rice would be cooked. Jeera Rice is ready... serve with Chicken Gravy / AlooAlmond Gravy which I tried out or any other of your choice.

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Ulavalu Pulusu (Horse gram Sambar)

I could get the same taste as my mom makes this and one of my favorite. Horse gram is a very healthy bean, sprouting or soaking it increases the protein in it. I took this recipe from my mom as I did not want to mess up but wanted the best. It came out very well... This is also called as Kollu Kozhambu in Tamil.
Ingredients :

• Horse gram : 50gms (Soaked overnight or Sprouted)
• Chilli powder :1 tbl spn
• Tamarind pulp : 3/4 tea spn
• Brinjal : 3 small or half aubergine
• Tomato : 1 No.
• Onion : 1 No.
• Turmeric : half tea spn
• For Grinding : Grated coconut : 5 tbl spns + Coriander powder : 2 tbl spns
• For seasoning : Oil + (Mustard seeds, Hing, Urad Dhal, Curry Leaves) or Vadagham

Pic : Ulavalu / Horesegram / Kollu

Method of preparation : 

• Pressure cook the Soaked Horse gram with 2 cups of water till its 3/4th cooked. In the mean time, grind coconut and coriander powder coarsely.
• Once the pressure is released, add turmeric, salt, chilli powder, chopped onion, chopped tomato, cubed brinjal, ground mixture and cook till the brinjal is done. 
• Add the tamarind extract. Do not add all at a time, check the taste and add more.Get it to boil and remove from flame. 
• Seasoning: Heat a table spoon of oil in a skillet add the ingredients of seasoning and mix this with the sambar. Alternatively Vadagam seasoning would give a great taste and aroma as always. Serve with Rice.

Note : This can be done really very fast. Approximately 15min for all the process except for the soaking time. Delicious and healthy.

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Potato wedges

A quick snack. I live in a country where a bag full of potatoes are cheaper than a kilo brinjals or bananas. Pommes Fritz or the so called French fries is taken as lunch here. So being here wont few varieties of Potatoes be great here. Lets see how to make this quick snack :

Potato Wedges

Ingredients :
Potatoes : 4 - 5 Nos.
Oil - 1 tsp
Chilli powder : 1 tsp
Salt - half tea spn
Kasuri Methi : 1/2 tsp
Method of preparation :

• Wash the potatoes and cut them into wedges (you can skinout the potatoes if you want). 
• In a bowl put all the ingredients and mix it well such that the spicy coating is all over the potatoes. 
• Arrange them on the aluminum foil and bake it on high in the owen till they are golden brown (approx 15min).
• Serve hot with Sauce. 

It goes well even with many of the Indian dishes like the Curd Rice or Rasam Rice.


Variations : Bake the potato with just some salt, oil and white pepper to get a varied taste.

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Butter Chicken Masala

Butter Chicken Masala

 I got the best ever comment from my hubby when he tasted this.  You can serve with Roti, Chappati, Naan, Parota, good enough to eat with Rice as well.


Ingredients :

Step : 1

• Chicken boneless : half kg (cut into stips)
• Ginger garlic paste : 2 tbl spn
• Chilli pwdr : 1 tbl spn
• Coriander pwdr : 1 tbl spn
• Salt
• Oil for frying

Mix all the above ingredients except oil. Then take 3 tbl spns of oil in a pan and fry the marinated chicken for 6 min. Remove only the chicken on to a plate.

Step : 2

• Cumin seeds : half tea spn
• Onion : 1 No.
• Ginger garlic paste : 1 tbl spn
• Coriander pwdr : 2 tbl spn
• Cashewnuts : 10 Nos.
• Chilli pwdr : 1 tbl spn
• Green chillies : 2 Nos. (optional)
• Tomatoes : 2 Nos.
• Butter : 2 tbl spn
• Colour : Safforn 3 drops (optional)
• Sugar : 1 tbl spn
• Cream : half cup
• Garam masala : 1 tea spn 

Method of preparing the gravy :

• Use the same pan which has the oil and the masala stuck to it. 
• Add cumin seeds, chopped onion, ginger garlic paste, 1 cup water. 
• Stir well such that the masala stuck to the pan would mix with water.
  Add Coriander pwdr, Cashewnuts, Chilli pwdr, Green Chillies, Tomatoes. Cover this with a lid and cook it in medium flame till the tomatoes are cooked well. 
• Remove from flame.
  Once this comes to room temp, grind it well.
  Take a pan and add butter add the ground masala. 
• Add little extra water, safforn, sugar, cream, garam masala and fried chicken. 
• Boil this till the sause turns a little thick.

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Nippattu / Rice Crackels / Chekkalu

We have always bought this from the store when in India. I did never ever think that I would be making these at home. When our home is far away from home land, this is what happens. Its great learning however.

Ingredients :
Rice flour : 1 cup
Cumin Seeds : 1 tea spn
Channa dal : 2 tbl spns
Curry leaves : 2 strings (finely chopped)
Green Chilly : 1 No. (finely chopped)
Butter : 1 tbl spn
Ginger : 1 tea spn paste
Salt & Oil for frying
Method of preparation : Soak channa dhal for about an hour. Mix all the above ingredients except the Oil. Add water and knead this to a thick dough. It should not be watery or sticky. Make this into balls of table tennis ball size. Press them flat on a greased plastic sheet or cover. Deep fry them in medium flame till they the turn golden brown. Nippatts are ready.

A good time pass snack. You can store them in an airtight container even for a month.

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Am sending this entry for Rice Mela ~ Celebrating Rice in different forms ! hosted by Srivalli of cooking4allseasons

 Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Aloo Peas Palyam (Fry / Sabzi)

My mom's version of making Aloo Peas Sabzi which goes well with Dhal Rice, Rasam Rice and very well with Chappatis. I normally like such dry sabzi than gravy unlike others at my home.

Ingredients :
Potatoes : 4 - 5 Nos.
Peas : 1 cup
Onions : 2 Nos
Mustard Seeds : 1 tea spn
Urad Dhal : Half tea spn
Green Chillies : 3 Nos. 
Curry leaves : 1 string
Turmeric powder : half tea spn
Salt & Oil
Method of Preparation : Skin out potatoes, wash and cut them into halfs, add them in a pressure cooker along with Peas with enough water and cook it till they are soft. Mash one the potatoes and keep both it aside. In the meantime, heat 2 tbl spns of oil in a pan and add mustard seeds, urad dhal, onions, finely chopped green chillies, curry leaves and fry. 
Now add onions and fry them once they are translucent add turmeric powder, salt and mix. Now add the mashed potatoes+peas and mix well. You can garnish with coriander leaves (optional)

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Kheema Balls Masala (Minced Lamb)

Traditional way of cooking Kheema by my mom. Serves as gravy for rice as well as chappatti varieties. Kheema balls would taste great to be eaten separately as well.Here we go with the recipe :

Ingredients
For Kheema balls
1 pack / 250gms Kheema (Minced Lamb)
1/4 cup of split chick peas
2 green chilies
salt to taste
1/2 tea spn ginger garlic paste

For Masala :
1/2 cup grated coconut
1 tbl spn coriander powder
1 tea spn garlic paste
1/2 tea spn ginger paste
1/2 tea spn poppy seeds
2-3 dry red chilies
2 cloves
1 cinnamon
water

For Seasoning :
2 onions
1 tomato
4-5 curry leaves
1/2 tea spoon turmeric
salt
2 tbl spn oil
coriander leaves / mint leaves
Take split chickpeas, green chilies ginger garlic paste and grind it till the chickpeas breaks into small pieces, now add the kheema and salt into it and put on the mixi for abt 30sec such that the chick peas blends with kheema. Now make these into small rounds. Size of table tennis ball.

Next grind all the ingredients for masala.

Heat oil and add curry leaves, chopped onion and fry till onions turn golden brown. Add tomato and fry for 2 min, add turmeric, salt and ground masala. Depending upon the thickness of the gravy you need, add water. Allow this to boil for 5-7 min till the raw smell is taken away.
 Now slowly immerse the kheema balls into the gravy. Slit chick peas is a binding agent and therefore the balls do not break. Pressure cook it for 15 min. Add chopped coriander/mint leaves and serve.

Taste would be enhanced when had about 3hrs after cooking by when the kheema balls would have absorbed some masala.

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Gutti Vankay Kura (Stuffed Brinjal Curry) Version 2

 This great day started with the first Freezing rain for the season. It was a great view from my kitchen window. Lovely flowers from M. Steaming brinjal curry with rice went well for lunch.

This is a popular Andhra Dish made with small round green or purple brinjals. This can be served with Rice. If the gravy is prepared thick then can be served with chappati as well.

Ingredients :

• Small Brinjals - 8 Nos.
• (I have used Auberjine as I dont get brinjals normally in my city)
• Onions - 2 Nos. (medium size)
• Tomatoes - 3-4 Nos.
• Ginger - 4 cloves
• Garlic - half inch or use 1 tsp ginger garlic paste
• Grated coconut - 3 tbl spns
• Seasame Seeds - 1 tbl spn
• Cumin pwder - half tea spn
• Turmeric pwder - half tea spn
• Chilly pwdr - 1 tbl spn
• Oil 3 tbsp

Method of preparation : 

• In a pan roast the sesame seeds and powder it. 
• In the same pan add little oil and saute onions, ginger, garlic and tomatoes. Once all are fried well get it to room temperature add chilli powder, turmeric, coconut, salt, cumin pwdr and grind it to a smooth paste. Do not add water.
• Wash the brinjals and slit them to plus shape and stuff the ground masala into it (if you are using Aubergine just cut them into cubes). 
• Heat 2-3 tbl spns of oil in a wide pan or use pressure cooker add just the brinjals, if you have extra masala do not add. 
• Fry for 5 min and then add the left out masala and add enough water. Stir slowly occasionally.
  
• Close the pan with a lid and cook till the brinjals are done. 

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Handle a Kitchen Fire ! (Oil)

Let us just make sure that we do not get into situation to handle fire. There is nothing wrong in knowing about safety.
Ofcourse we learn a lot during out schooling about combustion. What water can do and all those. Any one could go wrong when he has to handle a fire in his kitchen due to PANIC
When you are handling Oil

• Do not leave the oil in the pan unattended.
• Do not pour oil into a very hot pan.
  
• Do not use a thin bottom pan for frying. Steel vessels or pans tend to heat up very soon.
• Keep the lid of the pan near. Once the frying is done, try not to move the oil, close it with a lid and let it cool for some time.
  
• Do not pour the hot oil in the sink and put on the tap. It might burn the sink pipe and fire.

What should not be done during grease (oil) fire ?

• DO NOT lift the pan that has caught fire or about to catch fire.
• DO NOT try to pour the oil into the sink or put on the water tap. This could increase the fire drastically.
• DO NOT throw water on the oil pan.

What should be done to put off the fire ?

• Close the vessel with a lid. or
  
• Wet a cloth and close the vessel. (watch the below video)
  

Most of the small kitchen fire becomes unmanageable when any of the above two are not followed. DO NOT PANIC

• Banking soda helps to extinguish fire (not baking powder)
• Put on your kitchen gloves when you have to handle any thing hot.
  

Do you have fire extinguishers at home ? If YES do u know to operate it ?

• Check the pressure gauge of the fire extinguisher so that it works when the need arise.
• Learn how to use the extinguisher.

In case your hands are burnt by oil or fire, keep your hands under the tap and run cold water as long as possible before you rush to a doctor.

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Tomato Pickle

One of my favourite pickles out of those my Mom prepares. Good combination with Chappatis, Bread, Rice and ya Puri. I got to try it out now and you know what it tastes yummy. Here we go with the recipe.

Tomato Pickle

Ingredients :

• 1.5 kgs ripe tomatoes (you could use tinned tomatoes)
• 2 tbl spoon chili powder
• 4 small sized garlic bulbs
• 1 tea spn tamarind extract
• 1 tea spn mustard seeds
• 1 tea spn sesame seeds
• 1/2 tea spn fenugreek seeds
• 1/2 tea spn turmeric powder
• 1/2 tea spn asafoetida powder
• 3 tbl spoon oil
• salt to taste

Method of preparation :  

• Heat 1 tbl spoon oil and fry mustard, sesame and fenugreek seeds and see that it doesn’t burn. 
• Get this to room temperature now add chili powder, turmeric, asafoetida and grind it to fine powder.
• Cut garlic into two slices each, now heat 1 tbl spoon oil and add garlic, fry for 3  4 min.
• In a big thick bottomed vessel / non sick vessel add 1 tbl spoon oil, chopped tomatoes / tinned tomatoes and salt. 
• Cook this on high heat till all the tomatoes look mashed stirring it once in 10 min.
• Add tamarind extract, cook it for 10 min now add the base powder and fried garlic, cook for 10 more min. 
• The tomatoes tend to splash up while boiling so keep away from the vessel while mixing. The mixture would be light maroon in color.
• Cool this to room temperature and store it in air tight container. Keep it refrigerated and would be good to use for 2-3 months. I put it into many small bottels and put them in fridge.

Bottled Tomato Pickle

Note : The shelf life is more if you fry it for longer time.  Do not use wet spoon to serve these as it would spoil the pickle
Garlic is optional - Garlic actually tastes great with the pickle

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Pizza (Home made)

Pizza and me, god its just unbelievable. Just about two weeks ago did I taste the Pizza for the first time in my Life and completed my portion. Yes FIRST EVER PIZZA. I was a total Idli vada sambar case and no Pizza or Burgers kind of. But kuch bhi ho sakthaa hey. I started to eat Pizza and amazingly I prepared the Pizza myself at home. My friends in India would not believe this. Very difficult to believe but it turned out great.

Ingredients :
Maida : 3 cups (All purpose flour)
Yeast : half pack (3-4 gms) usual pack would be 7gms (Die Hefe in German)
Salt : 1 tea spn
Sugar : 1 tea spn
Warm water : 1.5 cup
Olive Oil : 3 table spoons (I used Sunflower oil though)

 Method of preparation : In a small bowl add yeast, sugar, salt and warm water(not boiling). Rest it for 10 min and then take another bigger bowl and add Maida, yeast mixture and Olive oil. Mix well and make it a soft dough, kneed for 2-3 min, coat a little Olive oil on the surface and Rest this dough for 1 hour. The dough would be almost double the size after an hour. Now kneed the dough again for 2-3 min and let it ferment for one more hour.

Then make 2 or 3 portions of the dough. Spread Maida on the chappati rolling tray and keep the dough on that and see that there are no sharp corners make it round. If you have a pizza making tray use it else take a non stick chappati making pan and put the dough on it and press it all over and make it even. As big and as thick as you want. Keep this on a low heat on the stove so that the lower part of pizza is a little crispy before we shift this into the owen. While the crust is on the flame, dress it up with what ever topping you need (options - spread tomato sauce, onions, capsicum, spinach, broccoli, fish, boiled egg). Spread enough cheese, transfer this on an aluminum foil and bake it in the Owen till the cheese turns golden brown. There you go, your pizza is ready. 

Home made Tomato Sauce : Heat a little oil, add finely chopped garlic, finely chopped green capsicum and tomatoes + tomato puree (skin out the tomatoes (6-8 Nos) by dropping the fresh tomatoes in hotwater and then take it out and drop in cold water. Skin can be removed easily and then chop half of it finely grind half of them to make puree) add salt, oregano (dried tulasi) and fry till the sauce gets thicker. There you are the pizza sauce is ready.
The topping I made was with Tomato sauce, onions, capsicum, spinach and the second pizza with Tomato sauce, tuna fish  and onions.

* 3 pizzas of around  15 cms diameter can be made with 3 small cups of flour.
We enjoyed the pizza.. relished it. Pizza and Coke oh man it was great.



Check out this wonderful video for home made Pizza

Recipe Marathon # 2 - check out my co-marathon runners 1) DK 2) Priya3) Srivalli 4)Ranji 5)PJ 6)CurryLeaf 7)Medha 8)Bhawna 9)Raaji 10)Ruchii 11)Anu 12)Kamala 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Kamalika 23)Pavani 24)Karuna

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Khaara Boondi

Boondi a great combination with Bisibelebath. Snack that we can munch any time.
Ingredients :
Gram flour : 1 cup
Water : half cup
Chilli pwder : 1 tbl spn
Turmeric : qtr tea spn (optional)
Salt
Curry Leaves, Cashew nuts & Ground nuts (as much as you prefer)
Oil for frying
Method of preparation : In a bowl add the Gram flour, Water, Chilli Pwder, Salt and mix well such that the lumps are removed.
In a pan heat oil and take a Skimmer (see pic) and hold it abt 2 inches above the oil and pour the boondi flour on it such that the flour drips into the oil. Hold it till one full layer is done on the oil. Fry for abt 7-9min (till it gets crispy). Strain the oil and put it on a tissue paper. Once its all done, fry the curry leaves, cashewnuts and Ground nuts in the same oil. Put all these together and add half tea spn of chilli powder and mix well.
This can be store for even a weeks time.
Nice combination with this would be Sweet Boondi

Recipe Marathon # 2 - check out my co-marathon runners

DK, Valli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Karuna, Siri,Kamalika, Pavani, Viji

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Tomato bath (Tomato Pulav)

A dish that we could make quick. I could say there were only two dishes that my mom would always prefer me to cook at home. 20 minutes max and the dish would be ready.

Did you know this ! : Tomatoes are source of Vitamin C. They are poor in calories, so those in diet can take this without second thought

Ingredients:

• Rice : 2 cups
• Onion : 1 No. big
• Ripe Tomato : 1 No.
• Chilli powder : 1 tea spn
• Garlic : 5 cloves
• Turmeric : qtr tea spn
• Elachi : 2 Nos. + Bay leaves : 2-3 leaves + Fennel Seeds : qtr tea spn (Whole masala)
• Potatoes : 1 or 2 Nos. + Peas : Half cup + Cashewnuts : 5-6 Nos. (Optional)
• Salt to taste 
• Oil : 1.5 tbsp

For Paste

• Ripe Tomato : 1 small
• Ginger : half inch
• Garlic : 7-8 cloves
• Green chillies : 3 Nos.
• Cloves : 2 Nos.
• Cinnamon : a small piece

Method of preparation :

• Grind the ingredients for paste and keep aside
• Wash the rice and soak it in little water. Then heat 2-3 table spoons of oil in a cooker add whole masala, after a min add chopped onions, turmeric and garlic and fry well.
• Now add the chopped tomatoes and once its well fried add the ground paste and fry for 2-3 min and add Peas , Potatoes, Red Chilly powder and Water (normally 1.5 cups of water to 1 cup of rice).
• Once the water comes to boil add the washed rice and close the cooker.
• After one whistle reduce the flame to the lowest possible and keep it for 10 min. Remove from flame and open the cooker lid after the pressure is released. Mix it just once and add fried cashewnuts.
• Serve with Curd Raitha.

*Follow the same procedure if you do not have rice cooker also. Add water appropriately.

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Chole for Bathura (Channa Masala)

Chole or Channa Masala what ever we could call. Channa is also called as Bengal Gram or Chickpeas. This recipegoes well with to Batura or Poori.

Did you know this ! : Chickpeas are good source of protein and dietary fiber therefore healthy source of carbohydrates for persons with insulin sensitivity or Diabetes. Importantly they are low in fat.
Ingredients :

• White Chickpeas : 1 cup (approx 200gms)
• Onions : 1 No
• Tomatoes : 1 No.
• Ginger Garlic paste : 1 tbsp
• Green Chillies : 2 Nos.
• Cumin Seeds : half tsp
• Turmeric powder : half tsp
• Channa Masala pwdr : 1 tbsp
• Coriander pwder : 1 tsp
• Red Chilli pwdr : 1 tsp
• Cardamom, Cloves, Cinnamones, Bay Leaf (Whole Garam Masala) 
• Oil : 2 tbsp 
• Salt to taste
• Coriander leaves 3 strings

Method of preparation : 

• Soak dry chickpeas (channa) over night and cook it adding enough water and a little salt. 
• If you are using tinned cooked chickpeas, then skip above.  
• Heat 1 to 2 tbl spoons of oil in a wide non-stick pan add whole garam masala and add cumin seeds, once they splutter add chopped onions. 
• As the onions get fried, add turmeric, salt and ginger garlic paste. Fry it for half a min or so add tomatoes till it gets mushy. 
• Add the chopped green chillies, red chilli powder, coriander powder and channa masala powder .  
• A add the chickpeas along with the water in which the chickpeas was cooked. Ensure that you cook the chickpeas is cooked soft enough before adding. Boil this for 3 to 4 min while the gravy becomes a little thicker. Garnish with Coriander leaves. Serve with Batura or Poori or Chappati

Note : Channa masala is made with white chick peas. 

Variations : You can squeeze in a few drops of lime juice while garnishing for enriched taste. 

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Sprouted Moongdal Idli

For a long time I was longing for Idlis..... and today is the day I got to cook and taste real good Idlis. Sprouted Moong Idlis is the recipe that I saw recently in Priya's Easy N Tasty Recipe Blog. I wanted to try it but was not sure how it would come out. I gave it a try and it worked out just great.

Check out the recipe in Priya's Easy N Tasty Recipes: Sprouted Moongdal Idli

I was full of smiles on my face and happy to see wonderful Idlis after long time in my plate. Great recipe priya.

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Egg Capsicum Burji

Should a recipe for Egg Burji be posted is what I first thought ! But why not, after all its also yet another dish. Egg Burji is a usual quick side dish that can be made any time during the day. Some additional ingredients than the usual onion Egg Burji would make a difference. This change is what I learnt from M. Here in Germany we get the Green, Red and Golden or Orange Capsicum packed together helps me give colours to my recipe.

A little about Capsi : When you buy capsicum you got to buy a bright looking one wich is firm and unwrinkled. Its also called as Paprika or Cayenne/Bell pepper. Red ones are high in Vitamin A and C than the green one. They are free of fat and One Red capsicum contains 2 teaspoons of natural sugar therefore they taste better than the green ones.

Now lets see the recipe :

Ingredients :

Eggs : 4 Nos.

Onions : 1 No.

Capsicum : Half of one big

Green Chillies : 4 Nos.

Curry leaves : 1 strand

Coriander Leaves for garnishing

Mustard Seeds - half tea spn

Urad Dhal : half tea spn

Milk : 2-3 tea spn

Turmeri : qtr tea spn

Oil and Salt

Method of preparation : Heat 2 tbl spns of oil in a pan and add Mustard seeds, once they splutter add Urad dhal, Curry leaves and Green Chillies which are finely chopped after few seconds add Onions and fry for a minute, now add chopped Capsicum fry till the onion turn translucent. Add turmeric powder and salt, now pour the beaten egg into the pan and add milk to it and stir well. Milk makes the Burji softer. Fry for abt 1 to 2 min till the egg gets cooked. Garnish with coriander leaves and serve with what ever you fell like.

Recipe Marathon # 2 - check out my co-marathon runners 1) DK 2) Siri3) Srivalli 4)Ranji 5)PJ 6)CurryLeaf 7)Medha 8)Bhawna 9)Raaji 10)Ruchii 11)Anu 12)Kamala 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Kamalika 23)Pavani 24)Karuna 25)Priya

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Bonda Soup

One of my favorite dish when I visit few of the Sagar hotels in Blr. For someone who has not tired this before, the name and imagination of the dish would not go together. Here is the recipe for this :

Ingredients:
For Bonda

• Urad dhal : 1 cup
• Coconut : 2 tbl spns (finely chopped or grated)
• Salt and Oil (for frying)

Soak Urad dhal for about an hour and grind it fine without adding water (add little water only if required). Add salt and coconut into the batter and mix.
Heat Oil and drop lime size rounds of batter into it. Fry till golden brown in low flame.
Once done put this on a kitchen tissue paper.

For Soup

• Toor dhal : qtr cup
• Moong dhal : qtr cup
• Ginger: 1/2 tea spn (finely chopped)
• Coconut : 1 tbl spn (grated)
• Green chillies 3 to 4
• Turmeric : qtr tea spn
• Cumin pwdr : qtr tea spn
• Coriander leaves 2-3 strands
• Salt and water

Cook both the dhal together with turmeric and mash it once its cooked. Now add rest of the ingredients (Ginger, coconut, chopped chillies, Cumin pwdr, Salt and Coriander leaves) and water to get this to a watery consistency. Once it comes to boil remove from flame.
Take the hot soup in a bowl and add the bondas and serve it immediately.

I am sure you would like this. Try out and post your comments.

Recipe Marathon # 2 - check out my co-marathon runners 1) DK 2) Siri3) Srivalli 4)Ranji 5)PJ 6)CurryLeaf 7)Medha 8)Bhawna 9)Raaji 10)Ruchii 11)Anu 12)Kamala 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Kamalika 23)Pavani  24)Karuna 25)Priya

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Batura

One big poori with chole with it. A dish that I never used to order as I would not eat Pooris when in India. However now that its a favourite of M, I have now got used to it. I could manage to make a pluffy Batura here. Lets goahead and see the recipe now :

Ingredients:
Maida : 1 cup (All Purpose flour)
Wheat Flour : 1 cup
Baking powder : qtr tea spn
Sugar : half tea spn
Sooji : 1-2 tbl spoon (Rava)
Butter milk : half cup
Milk or Water
Salt
Oil for frying

Method of preparation : In a bowl add Maida, Wheat Flour, Baking powder, Sugar, Sooji and Salt and mix well now add Butter milk and for the rest of the mositure add appropriate qty water or Milk.
Make a little tighter dough than the usual chappati dough. Allas put a little oil and spread it all over the dough and rest this for 1-2 hrs.
After that make small dumplings and roll it evenly. Heat oil in a pan for frying, drop the rolled dough into the oil and press it using a skimmer so that the bubble that would be formed becomes bigger. Just one bubble would make it blow big. Serve with Chole.

* Normally Batura is made only with Maida and not Wheat Flour. However I used Wheat Flour as we cant eat much when its done with Maida alone. However made the taste remains the same.

* Serve it immediately as you prepare it. The baturas stays puffed for 10 to 15 min after its made.

Recipe Marathon # 2 - check out my co-marathon runners 1) DK 2) Siri3) Srivalli 4)Ranji5)PJ6)CurryLeaf7)Medha8)Bhawna9)Raaji10)Ruchii11)Anu12)Kamala 13)Roopa 14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Karuna25)Priya

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www.roochis.blogspot.com

Participating in the Recipe Marathon hosted by DK and here are my recipes for this.
Do count me in
www.roochis.blogspot.com

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Have a Lovely Kitchen (Daily Task)

Some simple steps would keep the kitchen a wonderful place at home. We spend a lot of time in the kitchen, wont it be great feeling when it looks clean and shiny !

Task to do every day :

1. SINK Start with the sink. "Keep it empty and shining,"  Start with drinking glasses and coffee mugs, then wash spoons, folks followed by plates and bowls. Wash all pots or pans last OR if you are using a spooling machine/dishwasher. Load the utensils into the dishwasher and then Rinse out the sink and wipe it clean with kitchen spray and paper towels or kitchen rag.  (Loading the dishwasher and cleaning the sink - 2 Minutes)
   
2. SURFACE Wipe off all surfaces using a disinfectant kitchen spray. If you have tiles and the grout is dirty, soak the grout in water and baking soda for about fifteen minutes while you are doing other task then wipe clean.(Without the soaking time Takes 1 Minutes)
   
3. STOVE Remove the drip pans from stove to be cleaned. Soak in either a mixture of white vinegar and baking soda or hot soapy water for 30 minutes. Scrub using old sponge, Brillo or similar type of pad, or steel wool. Rinse, dry, and replace drip pans. Clean your stove regularly. Remove the stains or oil spill over. (Takes 2 Minutes)
   
4.  SWEEP or VACCUM the floor (Takes 2 minutes)

Maximum of 10 minutes and your kitchen would be a great place at home.

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Beerakai Chuttney

Beerakai/Ridge gourd/Peekankai/Erekai/Chinese Okra Chuttney.
I tasted this once when I visited an aunt during my school vacation, it tasted ultimate with Idli. I never had heard about it till then. Very recently I got to know the recipe for this. Goes well with Dosas and Idli.

Ingredients:
Ridge Gourd : 2 Nos
Onions : 2 Nos
Garlic : 4 cloves
Green chillies : 4-5 Nos.
Fried Channa Dhal - 3 tbl spoons
Tamarind : 1 table tennis ball size
Mustard seeds : half tbl spn
Cumin seeds : half tbl spn
Urad dhal : 1 tbl spn
Oil
Method of preparation: Heat a tbl spn of oil and fry  the following spearately for a min each
1.Tamarind 2.Green chillies 3.Garlic 4.Fried Channa Dhal
Now heat a tbl spn oil add Mustard and Cumin seeds once they splutter add chopped onions, once they turn golden brown add the Ridge Gourd fry for 5 min and then add half cup of water till the vegi is cooked.
Add this to the blender along with the other fried ingredients with some salt. Add water if required and grind well.
For seasoning : 
Hing/Asafotida : 2 pinches
Oil : 1 tbl spn
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Cumin seeds : half tea spn
Dry chilly : 1 No.
Heat oil in pan add mustard seeds when they splutter add urad dhal, cumin seeds, dry chilly and 2 pinches of hing. Pour this on the chuttney.
* The thickness can be adjusted as you like. For mixing with rice make it a little watery.
* As the vegi is little sweeter in nature, add an extra chilly than the usual which would take out the sweetness from the dish.

Recipe Marathon # 2 - check out my co-marathon runners 1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.RaagaLakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani

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