Coriander Chicken (dry/gravy)

A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.

Ingredients :
     For grinding

• Green Chillies : 4 Nos.
• Coriander leaves : 1 cup

• Cashewnuts  : 10 Nos or 3 tbsp of Fried grams
• Coconut grated : 2 tbl spn

Grind Chillies and Coriander leaves with a little water and keep aside.
Grind Cashew and Coconut with little water and keep aside.
   For Curry :

• Chicken : half kilo (boneless or with bone)
• Cumin Seeds : 1 tea spn
• Coriander powder / Hand crushed coriander : 1 tbl spn
• Ginger garlic paste : 1 tbl spn
• Turmeric : half tea spn
• Oil : 2 tbl spn
• Chilli pwder : 1 tsp (optional)
• Salt

Method of preparation : 

• Heat oil in a nonstick pan and add cumin seeds. 
• Once they splutter add coriander powder, ginger garlic paste stir it once.
• Add ground coconut paste and fry for a min. 
• Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.
• Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).
• Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.

Note : You can add a cup of yogurt while cooking chicken. 
Also known as  : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala
Optional : You can squeeze in few drops of lime juice once the dish is done.

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Onion Sambar

Vengaya sambar is what my dad used to call this. This is a nice combination with Puri or Chappati. It can be prepared real quick.
Ingredients :

• Gram Flour : 2 tbl spns
• Potatoes : 2 Nos. (optional)
• Onions : 1 No. Big
• Tomato : 1 No. 
• Green chillies : 3 Nos.
• Curry leaves : 1 string
• Mustard seeds : 1/2 tspn
• Urad Dhal : 1/2 tspn
• Turmeric : 1/4 tspn
• Cumin pwdr : 1/2 tspn
• Fennel seeds : 1/2 tspn
• Salt to taste 
• Oil : 1 tbspn

Method of preparation :

• Heat oil in a pan fry mustard seeds, urad dhal, fennel seeds, turmeric, green chillies and onions (chopped lengthwise) and fry when onions are almost done add tomatoes chopped  in big chunks
• In the meanwhile mix gram flour with some 2 cups of water in a bowl. 
• Add this mixture into the fried onions along with salt and cumin powder. 
• Add more water than the required thickness of the gravy as gram flour has to boil for 5 min during which it absorbs a lot of water. (Cooked potatoes to be added now)
• Do not add too much salt.  Cook for 5 min and serve hot with Poori or Chappati.

Note : This got to be served when its hot. Tends to thicken when its cold.  Add a lot of water and it thickens as gram flour cooks. I tried this with rice also and it tasted good.
Also Known as : Bombay Chutney, Onion Sambar, Erulli Sambar, Potato Curry, Poori Potato Curry

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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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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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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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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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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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Lemon Rice (Chitranna)

Varieties of Rice for Breakfast is very common in Karnataka atleast in Bangalore as far as I have known. Unlike in Tamilnadu where Rice is had only for lunch, its like Rice for Bfast and Dinner is a Taboo there. Well every place has its own kind of practice. I am a rice fan and can eat rice all the three meals a day.
Have you ever thought of this ! Diff between LEMON and LIME
                                                 lemon is yellow and a lime is green

Ingredients :

• Rice : 1 big bowl
• Lemon : 1 No
• Onions : 1 No. 
• Ground Nuts : 2 tbl spn or qtr cup cooked green peas or qtr cup cooked avarekalu
• Green Chillies : 3 Nos.
• Curry Leaves : 2 strings
• Mustard seeds : half tea spn
• Urad Dhal : half tea spn
• Channa Dhal : half tea spn
• Turmeric : qtr tea spn
• Oil : 2 tbl spns
• Salt and Coriander leaves

Method of preparation : 

• Heat oil in a pan, add mustard seeds, once it splutters add Urad, Channa Dhal and Ground Nuts
• Once they are fried add finely chopped Green Chillies  and Curry Leaves 
• After 30sec add Onions and turmeric, once it turn golden brown add Salt and the Boiled rice 
• Squeeze the juice from the Lemon and mix well. Add the lemon juice as per your taste.  Garnish with finely chopped Coriander leaves.

Serve with Coconut Chutney or Mango pickles
Note :Do not add more of turmeric as the colour of the rice has to be very light yellow. When the turmeric is more you can smell it when u eat. 

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Sweet Boondi

I had never thought that Boondi can be made by me at home. Years ago dad used to buy this for me from the near by shop. Recently for Diwali I wanted to make this at home however I did not have stock of flour, allas managed to do it now. I was so excited when I was preparing.
For us here in Germany, if we feel like having any sweets or snacks(our Indian varieties), we got to prepare it at home or the Haldiram sweets in the Indian shop would be atleast 8 to 10 months old. Well this has made me learn all those varieties which my mom would not prepare at home as buying from shops is more comfortable in India. Lets see how to prepare this.

Ingredients:

• Gram flour : 1 cup
• Water : half cup
• Sugar : 1.5 cup
• Water : 1 cup
• Cardamom powder  : 2 pinch
• Dry grapes, Almonds without skin (for garnishing)
• Oil for frying

Method of preparation .

• Pour the Water and Sugar together in a vessel and heat for 7 to 10 min. Keep stirring it occasionally. 
• Add cardamom powder. This is the Sugar syrup. Keep it aside.
•  In a bowl add the Gram flour and Water and mix well such that the lumps are removed. Consistency should be such that the batter can drip through the pores of the boondi laddle. This is the boondi flour.
• In a pan heat oil and take a Skimmer (see pic below) 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. Strain the oil and drop it directly into the sugar syrup. 
• Repeat it till the batter is over. 
• Fry the almonds and dry grapes for a min in the same oil and drop it into the syrup.
  

If you follow the proportions given above, the syrup would be right enough. If you make this into small rounds - lime size then its Ladoo...

pic : Skimmer

*I used a small plate which has holes in it to make the boondi as I have only one skimmer with me which I had to use to strain out the oil once the boondi was fried. You could do so if its the same case with you.

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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Perugu Bonda (Curd Bonda)

A dish that I learnt from my sis. Happens to be one of my favourite too.

Ingredients :
1 cup Maida
1 cup Sour Curd or Yogurt (Thick)
3 Nos Green Chillies
1 string Curry Leaves
Coriander leaves
1 pinch : Baking soda
Salt
Oil for frying
Preparation Method : Finely chop the Green chillies, Coriander, Curry leaves and Onions and put them into a bowl along with Maida, Curd, Baking Soda and Salt. Make it into a thick batter that you can drop into the oil.
Heat oil in a pan and drop the batter into the oil using a spoon. Fry till it turns a little darker.
It would be a great evening snack.
* Use only Sour curd which makes the bondas soft

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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TOMATO CURRY (Gojju)

An instant curry that can be made for Chappatis. For those who like tangy taste... this is the best. My mom used to make this only for me while my parents used to made a little change in this version for them.
Ingredients :
Tomatoes : 4 Nos.
Onions : 2 Nos.
Green Chillies : 3 Nos.
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Curry Leaves : 2 strings
Bay leaf : 1 No.
Turmeric : half tea spn
Garam Masala : half tea spn (optional)
Mint Leaves : 2 strings
Coriander leaves, Salt, Oil
Method of preparation :  Heat 2 tbl spn of oil in a pan and add Mustard seeds once it splutters add Urad dhal, Bay leaf, Green chillies, Curry leaves and then the finely chopped Onions. Once the onions turns golden brown add turmeric and finely chopped tomatoes and salt. Fry it till the tomatoes gets fried well and now you can add the garam masala if you like else finish it off adding coriander leaves.
*Adding coriander leaves atlast gives the curry a nice aroma.
*A little water to this would give a little more gravy

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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Muskmelon Juice (Cantaloupe)

This is one of the quick to make juice variety. Way back when the mixiers were not much common at home. This juice could be made by hand. Now we conveniently make it in hand. Muskmelon is also called Cantaloupe I recently read that Muskmelons are rich in potassium, that may help control blood pressure, regulate heart beat and possibly prevent strokes. Potassium-rich diet helps keep salt from raising blood pressure and may also reduce the risk of developing kidney stones and possibly age-related bone loss. Muskmelons are also abundant in vitamin C, which help prevent heart disease, cancer, and other chronic conditions.

Ingredients :
Muskmelon : 1 No.
Sugar : 1 cup
Elichi : 1 No.
Water

Method of preparation : Peal off the skin of the musk melon. Remove the seeds. Cut the melon into small pieces and put them into a mixer/blender, add Sugar, Elichi and 2 cups of water. Blend it fine and serve.
Remains good when refrigerated for a day.

If you have to make it by hand, then cut the melons into as small piece as possible and then squeeze them fine. Remove the bigger chunks from the juice before serving.

*Add water depending on the consistency of the juice you require.
*Buy ripe melons for juice

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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