Coconut-Free Kurma

Whenever there is no time left to cook breakfast, my mom cooks this kurma in a jiffy. It’s my mom’s favorite. This is one of the fast-paced kurmas and saves a lot of time. It’s a good side dish for idli, dosa, idiyappam and roti. If you like meat, you can add them in this kurma.

Ingredients:
Onions (medium) - 2 (thinly sliced)
Ginger (finely chopped) - 1 ½ tsp.
Garlic (finely chopped) - 1 ½ tsp.
Tomatoes (chopped) - 2
Green Chilies (slit into halves) - 2
Red chili powder -1 tsp.
Coriander powder - 2 tbsp.
Pottukadalai powder - 1 ½ tbsp.
Turmeric powder - 2 pinches
Fennel seeds - ½ tsp.
Cinnamon sticks - 2 inches
Cloves - 2
Oil
Salt (to taste)
Curry leaves - few
Coriander leaves (chopped)

Method:
Heat the oil in a pan and add fennel seeds, cloves and cinnamon sticks.
When they start shaking, add the onions and fry till they become golden color.
Add ginger, garlic and green chilies and fry for a minute in medium-low flame.
Add the tomatoes and fry well.
Now add green chili powder, coriander powder and turmeric powder and mix well for 30 seconds.
Add 3 cups of water and mix well.
Add salt and mix well.
Let it boil for 7-8 minutes.
Now add the pottukadalai powder and mix without any lumps.
Let it cook for 2 minutes in low flame.
Finally add the curry leaves and coriander leaves.

Notes:
Adjust the green chilies and red chili powder according to your taste (whether you have a taste for extremely hot or mild ones).

Sent off to Priya's "Think Spice: Think Coriander Seeds" event. Think Spice series is originally started by Sunita Bhuyan.

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Layered Rajma Biryani

Ingredients:
Rajma - 1 cup (soaked & boiled)
Onion - 2 (medium-sliced thinly)
Garlic - 1 ½ tsp. (grated)
Ginger - 1 ½ tsp. (grated)
Green chili - 2 (slit half)
Red chili - 1 tsp.
Tomatoes - 2 (chopped)
Curd - 5 tbsp.
Biryani masala - 1 ½ tsp.
Basmati rice - 1 ½ cup
Oil
Salt
Brown onions
Chopped coriander leaves

Method:
1. Cook the rice separately.
2. Heat the oil in a pan and add the sliced onions. Fry till they change to a golden color.
3. Fry the garlic, green chilies & ginger.
4. Add the tomatoes and sauté till they become mushy.
5. Add the red chilies and mix.
6. Add the boiled rajma (without water) and let it blend well with the masalas.
7. Add 1 tbsp curd and biryani masala and mix (in low-heat).
8. Now in a deep bowl, first arrange the cooked rice.
9. Spread the curd on the top of the rice.
10. Then spread the rajma masala. And sprinkle coriander leaves & brown onions.
11. Continue the spreading with rice, curd, rajma masala, brown onions & coriander leaves.
12. Serve immediately with your favorite side dish and enjoy!

Sent off to Divya's 'JFI-Rajma' event. JFI series is originally started by Indira of Mahanandi.

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Chilli Paneer

Ingredients:
Cottage cheese - 2 cups (cubed)
Onion - 1 (diced)
Red capsicum - ½ (diced)
Yellow capsicum - ½ (diced)
Green capsicum - 1 (small-diced)
Black pepper powder - ¼ tsp.
Garlic paste - 1 tsp.
Green chillis - 2 (chopped)
Soy sauce - 1 ½ tsp.
Chilli sauce - 2 tsp.
Tomato ketchup - 1 ½ tbsp.
Vinegar - 2 tsp.
Corn flour - 2 tsp.
Salt (to taste)
Oil

Method:
1. Shallow fry the paneer cubes till they change to a golden color.
2. Heat oil and add the diced onions and fry this fast.
3. Add the capsicums, garlic paste, green chillies and fry.
4. Now add the chilli sauce, tomato ketchup, soy sauce & vinegar one by one and mix well.
5. The flame should be high and you have to work fast without burning.
6. Now add the paneer cubes and toss.
7. Add salt & pepper and mix well.
8. Add little water to corn flour and add it to the paneer cubes.
10. Mix well. Remove from heat.
11. Serve hot and enjoy it!


Sent off to Saraswathi Iyer's "Say Cheese" event.

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Curry Puff

If you think of samosas, you’ll begin to drool so badly and at the next few moments, you’ll find yourself at the pastry shop buying some and satisfying your desire, especially when the weather is cold. Am I right about this…? In this post, it’s about curry puff. It’s the Malaysian/Singaporean/Thai version of samosa which is a lot different from our favorite snack. According to wikipedia, “Curry puff is a small pie consisting of specialized curry with chicken and potatoes in a deep-fried or baked pastry shell.”

Curry puff is also known as “Karipap,” "Epok Epok" or “Teh Teh.” This snack is usually filled with potatoes, onions, minced meat, etc. Epok Epok (the mini & cutie version) and Teh Teh are actually variations of the curry puff which use boiled eggs and canned sardines respectively. You can add any fillings of your choice such as vegetables, minced meat & even sweet things such as custard (!) that suit your taste buds. You can call this a “Fill-It-Yourself” dish. Ideas of fillings are given in wikipedia.

This snack is of Malay origin. Although, some people say that these were made as inspired by that of the samosa and some say they were inspired by English Cornish Pasties, they’re actually Singaporean. Who cares about its history or origin, as long as it’s a relished snack in the South-East Asian countries!

In this recipe, I’ve added potatoes. If you want to add chicken, boil the boneless chicken pieces and add pepper powder and chicken curry powder. And then include them in the fillings. About the pastry, margarine or shortening isn’t available in my area. So instead, I used butter. Butter might burn the snack so quickly, it is better to deep-fry the dish in medium flame. Also curry powder isn’t available in my area. I made the powder myself; recipe following the curry puff recipe. Here we go now…

Curry Puff
Pastry Ingredients:
Maida - 2 cups
Butter - 2 tbsp.
Salt - ½ tsp.
Water - as required for kneading
Oil (for deep frying)

Method:
1. Sift the flour. Add butter and salt to the sifted flour. Mix well.
2. Add water and knead the mixture into a dough.
3. Cover and keep it aside for half an hour.

Filling Ingredients:
Onion - 1 (medium-finely chopped)
Potatoes - 2 (boiled and finely chopped)
Chilli powder - ¾ tsp.
Curry powder - 2 tsp.
Sugar - 1 tsp.
Salt (to taste)
Oil (to fry)

Method:
1. Heat the oil in a pan. Add onions and fry till it changes to a golden color.
2. Add curry powder, chili powder and mix.
3. Add the potatoes. Sugar & salt and cook till all blends well.
4. Remove from heat and let it cool.

Method for curry puff:
1. After half-an hour, knead the dough again.
2. Make balls from the dough and roll them.
3. Cut them into a 10 cm diameter circle and 3 mm thickness.
4. Place the filling and fold them into a semi- circle.
5. Seal the edges and crimp them.
6. Do the same with other balls.
7. Deep fry them on both sides till they change to golden brown in medium or medium-low flame.
8. Remove & place it on a paper towel.
Recipe source: Rasa Malaysia

Curry powder-I got the recipe from here.
Ingredients:
Coriander seeds - 3 tbsp.
Cumin seeds - 1 tbsp.
Fennel seeds - 1 tbsp.
Fenugreek seeds - ½ tsp.
Black pepper - ¾ tsp.
Cinnamon stick - 1 inch
Rice - 1 tbsp.
Cardamom seeds - ½ tsp.
Whole dry red chilly - 2 ½
Cloves - 2
Star anise - ½
Ground turmeric - 1 tsp.
　
Method:
Dry roast all the ingredients except turmeric in low flame till a nice aroma rises.
Cool slightly. Grind them into a powder. Mix the turmeric and store them.

Notes:
1. If you don't like sugar, then don't add in the stuffing.
2. I used my own hands to make the crimps. I didn't use any special mould for that.

Sent off to A.W.E.D. Malaysia hosted by Annarasa and created by DK

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Coriander Seeds Thuvaiyal/Thogayal

Ingredients:
Coriander seeds - 3 tbsp.
Urad dal - 1 tbsp. (I used whole)
Whole dry red chilies - 6
Tamarind - gooseberry size
Coconut flakes - 2 tbsp.
Oil
Salt to taste

Tempering:
Mustard seeds - ¼ tsp.
Oil

Method:
1. Fry the coriander seeds in little oil till they become crispy and a nice aroma rises. Remove from heat.
2. Fry the urad dal, coconut flakes, till they become light brown color in the same oil separately.
3. Continue the same with chilies.
4. Cool & grind them along with tamarind and salt coarsely with little water.
5. In a small pan, heat the oil and add the mustard seeds.
6. When the mustard starts to crackle, add the ground mixture and sauté for 2 minutes.
7. Serves as a good side dish for rice.

Sent off to Priya's "Think Spice: Think Coriander Seeds" event. Think Spice series is originally started by Sunita Bhuyan.

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Oats Burger

You might have noticed, just from reading the recipes you get a feeling that it must be really good. You will be tempted to try it immediately and have it.

Well, I saw this oats burger recipe when I was raiding my own collection for something original and satisfying. I immediately felt the urge to try this and really, I must say, it came out superb and my family loved it and kept asking for more. Trust me, even kids will annoy the patience out of you to make something like this if they get that feeling I mentioned in the above lines…

Ingredients:
Patty
Oats - 1 cup + more for coating
Potatoes - 4 (boiled & grated)
Bottle gourd - 1 cup (grated & squeeze well)
Onion - 1 (finely chopped)
Oil - 2 tbsp.
Oregano - ½ tsp.
Salt (to taste)
Pepper powder - ½ tsp.
Red chilli powder - ½ tsp.
Capsicum - 1 (chopped)
I used half red and half yellow capsicum

For burger:
Burger buns - 4
Lettuce leaves
Tomato slices - few
Thick curd - 6 tbsp.

Method:
1. Heat the oil in a pan and add the onions. Fry till it changes to golden color.
2. Add 1 cup of oats and mix well . Cook for a minute.
3. Add lauki and capsicum and mix well. Cook for 3 minutes.
4. Add salt, oregano, red chilli powder and pepper. Mix well.
5. Add the potatoes and cook for 5 minutes.
6. Remove from heat.
7. Make balls and shape them into round patties.
8. Spread the oats in a plate.
9. Coat the patty with the oats on both sides (If oats doesn’t coat lightly dip the patty in water for a second and coat the oats by pressing it over the patty).
10. Keep in a fridge for 10 minute.
11. Shallow fry the patties in a non-stick pan with little oil.
12. Remove when it is brown and crispy.
13. Cut the buns into half and saute in a little oil or butter.
14. Spread the curd on the bases of the bun. Place the lettuce leaves. Place a hot patty on it and spread the curd. Arrange a slice of tomato and sprinkle little salt and pepper. Serve hot.

Sent off to Srilekha's "EFM-Oats Series" event.

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Parsi Ravo

Here’s another one of the Parsi cuisine dishes. It’s just similar to Kesari. Parsis prepare this sweet on the Parsi New Year day as breakfast. Got this recipe from Meera’s blog.

Ingredients:

Rava - 1 cup
Sugar - ¾ cups
Ghee - 1 tsp.
Milk - 1 ½ cups

To garnish:
Vanilla essence - ½ tsp.
Almond (chopped) - 1 tsp.
Pistachio (chopped) - 1 tsp.

Method:
Add ghee to the pan and let it melt.
To this ghee, add the rava and mix well.
Sauté it for 15 minutes in low flame.
Meanwhile in another pan, boil the milk and sugar.
Add this to the rava and mix well without any lumps.
When it starts to leave the sides of the pan, remove from heat.
Garnish with vanilla essence, almonds and pistachios.

Sent off to Meera's 'RCI-Parsi Cuisine' event. RCI series is originally started by Lakshmi.

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Parsi Style Pumpkin

Well, I’m not that aware of Parsi cuisine…yet I found this recipe in one my collections. I was just tempted to give it a try.

Ingredients:
Yellow/orange pumpkin - 2 cups (cubed & boiled)
Onion - 1 (chopped)
Tomatoes - 1 (scoop out the seeds & chopped)
Green chilies - 2 (chopped)
Ginger - 1 tsp. (grated)
Yogurt - ½ cup
Cumin powder (roasted) - 1 tsp.
Sugar (to taste)
Salt (to taste)
Coriander leaves - 2 tbsp.

Method:
1. Add the ginger, green chilies, tomatoes, onions and coriander leaves to the pumpkin and keep aside.
2. Beat the yogurt with salt and sugar and chill the yogurt.
3. Just before serving, pour the yogurt on the pumpkin mixture.
4. Sprinkle the roasted cumin powder on the yogurt and serve.

Sent off to Meera's 'RCI-Parsi Cuisine' event. RCI series is originally started by Lakshmi.

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Nellikai Thokku

Ingredients:
Amla/Gooseberry - 20 (in number)
Ripe tomatoes - 1
Red chilli powder - 1 tsp.
Turmeric powder - 2 pinches
Fenugreek powder - 2 pinches (toasted)
Salt (to taste)
Oil - 5 tbsp.
Mustard seeds - 2 pinches
Asafoetida - 2 pinches

Method:
1. Boil the gooseberries in a pressure cooker.
2. Remove the seeds and throw away.
3. Grind the gooseberries.
4. Peel the skin of the tomato and chop it.
5. In a pan heat the oil.
6. Add mustard seeds and when it crackles add the chopped tomato and saute till it becomes mushy.
7. Now add the ground paste and start to saute.
8. Add red chilli and turmeric powders and mix well.
9. After 2 minutes add the fenugreek, asafoetida powder and salt.
10. When the mixture starts to leave the sides of the pan remove from heat.

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Wheat Murukku

I got this recipe from here.
Ingredients:
Wheat flour - 4 cups
Yogurt - 1 1/4 cups
Sesame seeds - 2 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 2 pinches
Oil - 4 tbsp.
Salt (to taste)
Oil (for deep frying)
Method:
1. Place the wheat flour in a vessel and cover with a lid.Pour required water in bottom of pressure cooker.Keep the vessel in it and close the cooker with its lid and cook upto three whistles.
2. Remove from heat and let the pressure drop.
3. In a bowl add the wheat flour and break the lumps if any.
4. Add red chilli powder, turmeric powder, salt and sesame seeds to the wheat flour.
5. Heat 4 tbsp. of oil and add the sizzling hot oil to the flour. Mix lightly.
6. Now add the yogurt and mix well.
7. Add required water and knead it into a smooth dough.
8. Add a small ball of dough into the murukku presser with star-shaped hole in disc.
9. Press the murukkus and fry in the oil (medium heat).
10. Crunchy murukkus are ready to munch!

Sent off to Sireesha's "Cooking for Kids Event - Wheat".

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Meme and Awards

I received these awards from Sushma Mallaya, Padma, Prasu, Raje & Sangeetha Shubhash. Thank you friends!
Here's the meme part-

1. Where is your cell phone: Under my pillow
2. Your hair: Black
3. Your mother: Full of love
4. Your father: Perfectionist
5. Your favorite food: Indian food
6. Your dream last night: I don't remember
7. Your favorite drink: Pomegranate juice
8. Your dream/goal: Oh, that's a secret
9. What room are you in: Bed room
10. Your hobby: No time for hobby
11. Your fear: sssssSSSSSSnnnakesss
12. Where do you want to be in 6 years: Any place with my family
13. Where were you last night: Home
14. Something you aren’t: Fashionable
15. Muffins: My kids fav
16. Wish list item: Way too many!!!
17. Where did you grow up: TN
18. Last thing you did: Cooked for lunch
19. What are you wearing: Salwar Kameez
20. Your TV: ON
21. Your pets: No
22. Your friends: A,A,V.
23. Your life: Really Great
24. Your mood: Happy
25. Missing someone: No one
26. Vehicle: Hyundai Santro (Auto Transmission)
27. Something you’re not wearing: Anklet
28. Your favorite store: Whole Foods, StOre 18
29. Your favorite colour: Blue
30. When was the last time you laughed: 10 minutes back
31. Last time you cried: Today morning
32. Your best friend: Hmmmmmm.
33. One place that I go over and over: Delhi
34. One person who emails me regularly: My Husband
35. Favorite place to eat: Gossips! in Noida

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Bean Tostadas

Tostada is a Mexican dish deep-fried in oil. It is actually tortilla in a fried type. In the Spanish language Tostada means 'toasted'.

Mexicans wanted to recycle old tortillas in some way rather than wasting it. They spread beans, cheese, meat, vegetables, etc. on crisply fried tortilla. This led to the recreation of a new dish. (as per wikipedia).

Nowadays, tostadas are served as appetizers or a breakfast dish with some meat strips and topped with choices of vegetables. This recipe is from my collection of Nita Mehta's recipe books.

Flour Tortillas
They are thin bread similar to chapathis made of plain flour (maida), or whole wheat flour , or corn meal. The difference lies in the filling, folding and cooking. Flour tortillas are used in preparing bean tostadas.

Ingredients:
Maida - 1 1/2 cups
Salt - 1/2 tsp.
Oil - 2 1/2 tbsp.
Warm water (to make the dough)

Method:
Mix flour, salt and oil together.
Add warm water and make a smooth and elastic dough.
Cover with a moist cloth and keep aside for half an hour.
Divide the dough into small balls.
Roll out each ball into a thin chapathi.
Cook the tortillas on one side for about a minute and then turn.
Reduce heat and cook the other side also for 15-20 secs till light brown specs appear.
Remove from heat.
Cook all the tortillas and keep them wrapped in a foil.

Refried beans
It means that beans cooked thoroughly are mashed to a paste.

Ingredients:
Red kidney beans (Rajma) - 1 cup
Small onions - 1/2 (chopped)
Garlic - 2 flakes (finely chopped)
Tomatoes - 1 (chopped)
Oil - 1 tbsp.
Small onion - 1 (chopped finely)
Red chilli powder - 1/2 tsp.
Salt (to taste)

Method:
Soak the beans overnight or at least 6-8 hours.
Cook the beans in a pressure cooker with half-chopped onion, garlic and tomato.
With a potato masher, mash the cooked beans well (I ground them).
Keep mashed beans aside.
Heat the oil and add chopped onions and fry till they become soft.
Add mashed beans along with the water.
Add salt and red chilli powder.
Mix well.
Bring to a boil.
Lower the heat and cook covered for 5-10 minutes.
Now the thick bean paste is ready.

Sour cream
Ingredients:
Fresh cream - 1/4 cup
Thick curd - 1 1/2 cup
Lemon juice - 1 tsp.
Salt - 1/4 tsp.

Method:
Hang curd in a muslin cloth for an hour.
Whip the hung curd with a wire whisk till very smooth.
Gradually add just enough cream to get a soft-dropping consistency.
Add salt and lemon juice.
Mix lightly.
Keep in fridge till serving time.

Salad
Ingredients:
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped and seeds scooped out)
Coriander leaves - 4 tbsp. (finely chopped)
Lemon juice - 1 tbsp.
Salt (to taste)
Red chilli powder - 2 pinches

Method:
Mix all the ingredients in a salad bowl.
Keep it in the refrigerator till serving time.

The Final Method:
Heat oil in a heavy-bottomed frying pan.
Fry the small tortillas one at a time on both sides till crisp.
Remove and drain on a paper napkin.
Do this for all tortillas.

The Assembling Part:
Spread each tostada with 1 1/2 tbsp. of refried beans, leaving the edges a little.
Sprinkle some salad and then top it with a big tablespoon of sour cream.

Sent off to Divya's JFI-Rajma event (JFI series originally started by Indira of Mahanandi).

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Sweet Colourful Boondi

First of all, happy Deepavali wishes to all of you!

I'm posting this recipe without any measurements as I'm in a hurry.
All you need to do is just mix bengal gram flour with water and prepare a smooth batter without any lump including food colouring agents.
Then fry it with oil, making boondis on a holey big spoon (Make sure it isn't wet).
Soak the fried boondis in sugar syrup with a consistency of two strings.

Sent off to Srivalli's "Kids' Delight" event.

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Banana & Coconut Frozen Yogurt Popsicle (T&T-Wandering Chopsticks)

Here is the original recipe.
Ingredients:
Ripe Banana - 1
Coconut flakes - 1/3 cups
Butter - 2 tbsp.
Brown sugar - 2 tbsp.
Yogurt - 1 cup

Method:
Toast the coconut flakes until they change to a light golden colour. Set aside.
Melt the butter and sugar in a pan until it thickens.
Add the chopped banana pieces and let it absorb the mixture and caramalize.
Remove from heat and add the toasted coconut.
Mash it.
Cool the mixture by keeping it in the refrigerator.
Now add 1 cup of yogurt and mix well.
Pour in the mould or popsicle maker and freeze.
Enjoy it in hot summer days!

Sent off to the "Tried & Tasted: Wandering Chopsticks" event hosted by Trupthi.

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Badam Halwa

Ingredients:
Almonds/Badam - 1.5 cups
Sugar - 1.5 cups
Ghee - 1/2 cup
Saffron strands - 1 pinch
Yellow liquid food coloring - 4 drops
Garnishing - any nut

Method:
Soak the almonds in hot water for 30 minutes.
Peel the skin by pressing the edge of the almond.
Grind the almonds into a smooth paste using water (or you can grind with milk).
Add 1 tbsp. of ghee in a thick non-stick kadai.
Add the ground paste and start to stir.
After 4 to 5 minutes, add the sugar and stir continuously.
Add the food colouring & saffron strands and stir.
When the bubbles form, add the remaining ghee little by little in regular intervals.
When the halwa thickens, leaves the sides of the pan and looks shiny (ghee comes out) remove from heat.
Spread it in a ghee-greased plate.
If you want to make shapes, keep it in fridge for few minutes and make shapes out of them.

Sent off to Priya's Feast's "Diwali Contest 2009" event, Sireesha's "Sweet Series" event and Sanghi's "FIL-Ghee" event.

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Dhansak

Parsi cuisine is one of the North-west Indian cuisines which is native to the Parsis. Parsis are actually Zorastrians/Persians who migrated from the country to India. Their basic lunch is rice eaten with lentils or some curry. Some desserts like Falooda and Kulfi fall in this cuisine.

Okay, enough of history and other oldie stuff! This post is about Dhansak, which is one of the curries to be lapped up with rice in the Parsi cuisine. It can be cooked with meat added with mint to enhance the taste. Here is the recipe in veggie version.

Ingredients:
Mixed dals - 1 cup (toor, masoor & moong dal)
Red pumpkin - 1/2 cup (cubed)
Potatoes - 1/2 cup (cubed)
Onions - 1/2 cup (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 1/2 cup
Turmeric powder - 1/4 tsp.
Sugar - 1/2 tsp.
Salt
Tamarind extract - 2 tbsp.
Oil

Dhansak masala (Got from here):
Garlic - 6 cloves
Ginger - 1 inch
Red chillies - 7
Coriander seeds - 1 tsp.
Cumin seeds - 1 tsp.
Peppercorn - 4 (in number)
Fenufreek seeds - 1/4 tsp.
Cinnamon - 1 stick
Nutmeg - 1 pinch
Green cardamom - 2

Method:
Saute all the ingredients in dhansak masala except garlic and ginger.
Grind it into paste with garlic and ginger by adding water.
Pressure cook the dals along with pumpkin and potato.
Heat the oil in a pan and add the onions.
Add sugar and fry till they change to brown colour.
Add the fenugreek leaves and saute.
Add the tomatoes and saute.
When the leaves start to wilt and the tomatoes softens, add the dhansak masala,turmeric powder and mix well.
Add the boiled dal and salt.Simmer for 5 to 6 minutes.
Now add the tamarind extract and let it simmer for 4 minutes.
Remove from heat and serve with brown rice or white rice.

Note:
Mutton or chicken can be added along with the veggies to make mutton or chicken dhansak.
Add mint leaves for the non-veg version.

Sent off to Meera's "RCI-Parsi cuisine" event in which the RCI series is originally started by Lakshmi's Veggie Cuisine.

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Coriander Rice

Ingredients:
Basmati rice - 2 cups
Coriander seeds - 1/2 cup
Onion - 2 (sliced)
Tomato - 2 (diced)
Curd - 1/2 cup
Salt (to taste)
Ghee - 1 tsp.
Oil - 2 tsp.

To be ground:
Mint leaves - 1 cup
Coriander leaves - 1 cup
Green Chillies - 4 (medium)
Ginger - 2 inches
Garlic - 3 cloves (big)
Cinnamon - 1 inch stick
Cloves - 2
Cardamom - 2

Method:
Boil the coriander seeds in 4 cups of water.
When the water boils down to about 3 cups, remove it from the heat.
Strain the coriander water and collect it in a bowl.
Grind all the 'to-be-ground' ingredients into a paste.
In a thick pan, heat the oil and ghee.
Add the sliced onions and fry till it changes to light brown colour.
Then add the tomatoes and saute them.
Add the ground paste and fry till the raw smell fades off.
Add the curd and mix well.
Add 3 cups of coriander water and let it boil.
Now add the rice and cover it with a lid.
At the final stage, cover the pan tightly with aluminium foil and place a heavy lid over it.
Enjoy the flavorful rice with any raita.
Recipe source-from my collection.

Sent off to Priya's "Think Spice: Think Coriander Seeds" event in the Think Spice Series originally started by Sunita Bhuyan.

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Spinach-paneer Balls

In the picture the balls look like any ordinary edible balls but they actually taste good. Everyone in my family finished it up! Recommended for spinach-haters as you won't actually feel the taste of spinach at all. Especially if you make them for kids, tell them it's just bread-paneer balls with some herbs.

Ingredients:
Bread slices (crushed in the mixer) - 10
Spinach - 1 bunch (washed, blanched and pureed)
Ginger, garlic, Green chilli paste - 1 tsp.
Garam masala - 1/2 tsp.
Lemon juice - 1/2 lemon
Salt (to taste)
Oil (for deep frying)

For marinating:
Paneer cubes - 150 gms
Lemon juice - half a lemon
Ginger-garlic-green chilli paste - 1 tsp.
Capsico sauce - 1 tsp.
Oregano - 1/2 tsp.
Pepper (powdered) - 1/4 tsp.
Salt
Corn flour (for rolling) - as required (optional)

Method:
Mix all the ingredients together in the marination and keep it aside for an hour.
Mix bread crumbs, ginger-garlic-green chilli paste, garam masala, lemon juice and salt in a bowl.
Bind the mixture into a dough using the spinach puree as required.
Take a small ball from the dough and flatten.
Stuff the marinated paneer in the dough and make balls.
Rub the balls in corn flour (it's optional as I didn't rub them in corn flour).
Fry in oil till they become crispy.
Remove from heat and serve hot with tomato ketchup.
Recipe source-from my recipe collection.

Sent off to Srivalli's "Kids' Delight" event.

*Edit*-I have added another clear photo for a better view above the recipe method.

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Potato Murukku

This is the another variation of murukku made with potatoes, chutney dal and rice flour. It might be possible for the dough to break while pressing on the hot oil but I never care b'cuz my family loves the taste of this murukku.

Ingredients:
Potatoes - 2 (medium-boiled)
Rice flour - 1/2 cup
Chutney dal/pottukadalai - 1/2 cup powdered
Onion - 1 (medium)
Butter - 1 tsp.
Cumin seeds - 1/4 tsp.
Asafoetida - 2 pinches
Salt
Oil (for deep frying)

Method:
Cut the onions into pieces and make them into paste.
Peel the skin and mash the potatoes without any lumps.
In a bowl add the sifted rice flour, chutney dal powder and salt.
Add the asafoetida, mashed potatoes, cumin seeds, onion paste & butter and mix well.
If required, add little water and knead it into a dough.
Take a small size dough and drop it in the murukku presser with star shaped hole in the disc.
Now press the dough on the medium hot oil.
As you're adding potatoes and onion, you should adjust the heat low and medium flame or you get a very dark murukku.
Cook on both the sides and enjoy the murukkus.

Sent off to Srivalli's "Kids' Delight" event.

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Okra & Tomatoes (T&T-Wandering Chopsticks)

This month's Zlamushka spicy Kitchen 's Tried and Tasted Event is from blog Wandering Chopsticks. She has so many recipes from many cuisines. Of those, I chose the simplest recipe-Okra and Tomato Fry. Adding bay leaves and red pepper sauce is completely different to me. Instead of Tabasco sauce, I replaced it with Capsico sauce. The taste was totally different.

Ingredients:

Okra - 1 lb

Onion - 1 (diced)

Garlic - 3 cloves (minced)

Tomatoes - 2 (diced)

Ground black pepper - 1/4 tsp.

Bay leaf - 1

Salt

Oil

Capsico sauce - 1 tsp.

Method:

Cut the okra into pieces.

Heat the oil and add the garlic and onion.

Add the salt and saute.

When the onions are softened, add the okra and tomatoes.

Stir it.

Add bay leaf, pepper powder and capsico sauce.

When the okra pieces are cooked and tomatoes are softened, remove from heat.

Serves as a good side dish for rice.

Sent off to the "Tried & Tasted: Wandering Chopsticks" event hosted by Trupthi .

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Oats Sweet Puttu

Ingredients:
Oats - 1 cup (quick cooking)
Jaggery - 1/4 cup (powdered)
Coconut grated - 1/4 cup
Cardamom seeds - from 2 cardamoms

Method:
Dry roast the oats in medium-low flame for 4-5 minutes.
Cool. ;)
Make them powder.
Add jaggery, coconut and cardamom seeds and powder them.
Now sweet puttu is ready.
You can also serve with cashews and almonds.

Sent off to Srivalli's "Kids' Delight" event Yasmeen's "Health Nut Challenge 2: Guilt-free snacks" event and Srilekha's "EFM: Oats Series" event.

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Punjabi Rajma Curry

This dish doesn't require chopping but only grinding and boiling. I got this recipe from Nita Mehta's book.

Ingredients:
Rajma or red kidney beans - 1.5 cups
Chana dal - 1 tbsp.
Onions - 2
Ginger - 1 inch
Garlic - 8 flakes
Tomato puree - from 3 tomatoes
Bay leaf - 1
Black Cardamom - 1 (only seeds needed)
Cloves - 2
Turmeric powder - quarter tsp.
Coriander powder - 3 tsp.
Red chilli powder - 1 tsp.
Amchur powder - 1/4 tsp.
Garam Masala - half tsp.
Curd - half cup (beaten well)
Coriander - 2 tbsp.
Salt
Oil

Method:
Soak rajma and chana dal overnight.
Pressure cook rajma and chana dal with little salt.
Grind onion, ginger and garlic to a paste.
Heat oil in a kadai and add bay leaf, black cardamom seeds and clove.
Add onion paste and fry till it changes to golden brown.
Reduce heat and add turmeric powder, coriander powder, chilli powder, amchur & garam masala.
Stir these ingridients for a few minutes.
Add tomato puree and cook till tomatoes turn dry and oil separates (in medium-flame).
Reduce heat and add beaten curd ( I forgot to add) and stir continuously till the masala turns red again and oil separates.
Strain and add the rajmas keeping the water aside.
Stir-fry on medium-flame for 2-3 minutes, mashing occasionally (I didn't mash).
Add the water of the rajma and required salt and let it cook for 5 minutes.
Remove from fire and add coriander leaves.
Serve with chapathis or boiled rice.

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Jangiris

Jangiri is an authentic south-Indian sweet. It's made with urad dal and soaked in sugar syrup. The shape didn't come well as I'm not a professional expert cook..........

Ingredients:

Urad dal - 1 cup

Orange colour - as you wish...

Oil (for deep frying)

For syrup:

Sugar - 2 cups

Water - 1 cup

Cardamom pods - 6

Rose Essence - few drops

Saffron strands - a pinch


Method:

Soak the urad dal for half an hour.

Grind them in a wet grinder into a smooth, fluffy and thick batter.

Add water little by little while grinding (It took me totally 45 minutes to do this).

In a bowl of water, if you add a drop of the batter, it should float up confirming that it is of the right consistency.

Add this stage add the orange colour and let it get mixed well.

After this is over, remove the batter from the grinder.

For piping the batter, use a sturdy icing pipe with round nozzle not more than 5 mm diameter.

OR Take a thick cotton 1x1 foot: punch a hole 3 mm diameter in the centre of the cloth.

Button-stitch it to strengthen the opening either by machine or hand.

Make a syrup by boiling 2 cups of sugar in a cup of water in a deep-sauce pan.

When it reaches one-string consistency, switch off the heat and add split cardamom pods, rose essence and saffron strands.

Leave a heavy ladle for dunking fried jangiris in syrup.

Heat oil in a frying pan on an adjoining burner on a medium flame.

When the oil is hot, make jangiris one at a time, directly over the oil.

Put half-cup batter in your piping cotton and gather it from 4 corners and hold it like a piping bag.

Pipe over the hot oil and inch above the surface of the oil.

A quick 2 rings of spiralling circle closely adjoining each other, continue piping small circles in one continuous thread over the rich formed by the spiral and finish when the small circles cover the entire ridge.

Break off by stopping the piping.

Move the jangiri away and pipe 2-3 more.

Fry on both sides crispy or soggy as you want.

Remove them from the frying pan with a skewer and dunk them in the syrup one at a time.

The jangiris tend to float and don't let it happen.

With a heavy syrup ladle hold it down.

After 2 minutes, they will be well soaked and ready for draining and laying out on serving tray.

Enjoy the jangiris!

Note:

-I never soaked urad dal more than 30 minutes.

-When you drop little batter in a bowl of water, it should float up.

-When you grind the urad dal in wet grinder, it will take 45-60 minutes.

-When you pipe the jangiris in the hot oil, it will try to move away so be careful and don't stop the piping till you finish it.

-Always dunk the jangiris immediately in the syrup after frying them.

-The syrup should be warm.

-Don't fry the jangiris too crispy.

Sent off to Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event, Priya's Feast's "Diwali 2009 contest" event and Sireesha's "Sweet series" event.

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Ribbon Pakoda

Ribbon pakoda is a very easy & delicious snack to make. One can make it in minutes. It's a favourite snack and it's recommended for those people who love to eat crunchy-munchy stuff.

Ingredients:
Bengal gram flour - 1 cup
Rice flour - 1/2 cup
Red chilli powder - 1 tsp
Butter - 1 tsp
Asafoetida - 2 pinches
Turmeric powder - 2 pinches
Salt
Oil (for deep frying)

Method:
In a bowl add butter, red chilli powder, salt, turmeric powder & asafoetida powder and mix well.
Add the rice flour , bengal gram flour and mix.
Now add water little by little and make into a smooth dough.
Now add this dough in a murukku presser and press directly in the hot oil.
Remove when both the sides are cooked.
Cool and store them in an air-tight container.

Sent off to Srivalli's "Kids' Delight" event Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event.

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Capsicum Ring

The mildly flavoured capsicum is used extensively as a spice, medicine and as vegetable. Capsicum known as chili, jalapeno, pepper is also famous for its health and nutritional values. Rich with vitamins A & C, capsaicin, beta carotene, capsicum has been used traditionally for treating diverse ailments right from impotency to liver disease. Capsicum helps in burning calories. It is an important souce of Vitamin A and Vitamin C. Capsaicin is belived to prevent pain transmission from skin to spinal cord by scientists. Eating capsicums can provide protection from cancer and prevent blood clotting. In a study it has been found that capsaicin content in capsicum is effective in fighting off food-borne bacterial diseases.
Source: naturecure.ygoy.com

Ingredients:
Capsicums - 2 (large, sliced into rings)
I used red and yellow capsicums
Chaat masala - to sprinkle
Oil (for deep frying)

For the Batter:
Maida - 1/2 cup
Corn flour - 1/2 cup
Ginger-green chilli paste - 1tsp
Oil - 1 tbsp
Sugar - a pinch
Salt - to taste
Chilled water - to make batter

Method:
Sieve the flours.
Mix all the ingredients with chilled water into smooth paste except oil.
Heat the 1 tbsp oil and add to the batter. This will make the ring crispier and crunchy.
Now dip the capscium rings in the batter and gently slide into the hot oil.
Fry till the rings are golden brown on both sides.
Remove from heat.
Sprinkle chaat masala on top and serve with hot chutney or ketchup.
Recipe Source: My recipe collection

Sent off to Srivalli's "Kids' Delights".

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