Showing posts with label ic. Show all posts
Showing posts with label ic. Show all posts
Dal Baati Churma IC Challenge
Tuesday, May 20, 2014
After a month break Indian cooking challenge is back with some beautiful Rajasthani traditional dishes, most of us may know very well or atleast heard a bit about this Rajasthani traditional dal baati and churma.PJ of Seduce Your Tastebuds suggested this fantastic foods for our this months ICC, honestly i have to say a big thanks to PJ for pulling me to cook up this delicious and traditional food of Rajasthan.
Usually ill prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Add immediately the onions and cook for few minutes, add immediately the cooked dal and chilly powder.
Bring to boil and cook in simmer for few more minutes,finally add the dry mango powder,give a stir and put off the stove.
Usually ill prepare my challenge foods before a week,but unfortunately coz of my illness i couldnt able to prepare this wonderful dish earlier, but finally i prepared them today for my lunch as my kids and hubby wont come for lunch. I quickly prepared this authentic food of Rajasthan this morning and had them for lunch, its been a while i havent had this much satisfying lunch.Simply loved this dal baati and churma, eventhough my tastebuds fallen in love with the churma.
Recipe Source: Sanjeev Kapoor
Rajasthani Dal:
1/2cup Channadal
2tbsp Yellow moong dal
1tsp Ginger (grated)
1/4tsp Turmeric powder
2tbsp Ghee
1tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
1no Onion (small & chopped)
1tsp Red chilly powder
1/2tsp Dry mango powder/Amchur powder
Wash and cook the dals together with turmeric powder,enough water and ginger in a pressure cooked for upto 3whistles.
Meanwhile heat the ghee in a pan, add the cumin seeds,dry red chillies,asafoetida powder and fry until the cumins turns brown.
Recipe Source: Tarladalal
Baati:
1cup Wheat flour
1/2cup Rava
2tbsp Gram flour
1/2tsp Ajwain seeds
2tbsp Ghee
Salt
Oil for frying
Milk for kneading
Combine together the wheat flour,rava,gram flour,ajwain seeds,ghee and salt, mix well and add milk to knead to form a stiff dough.Knead well and divide the dough as 8-10equal balls.
Flatten them lightly and with your thumb make an indentation in the centre of the baati.
Boil enough water in a vessel,drop the already prepared baatis in the boiling water, cook for 20minutes on high flame.
Drain it and keep aside,let them cool completely.
Heat the oil for frying, now fry the baatis and cook in simmer until the crust turns golden brown,drain the fried baatis with a paper towel and keep aside.
While serving bread each baati into two pieces, pour the melted ghee over the baatis and enjoy along with the dal.
Recipe Source: Priya
Churma/Choorma:
1cup Wheat flour
2tbsp Rava
2tsp Gram flour
1/2cup Sugar
Milk as per need
3tbsp Ghee
Nuts like cashew,pistachios & almonds
Oil for frying
Combine together the wheat flour,rava,gramflour with a pinch of salt in a bowl,add slowly the milk and turn as stiff dough.
Make medium sized balls from the dough and keep aside.
Heat the ghee and fry the nuts until they turns brown,keep aside.
Now heat the oil for deepfrying, fry the balls until they turns golden brown,keep aside and let the balls gets cool completely.
Grind this fried balls as coarse powder in a mixer.
Transfer this coarse powder to a bowl,add the sugar, fried nuts,remaining melted ghee and give a stir.
Serve this delicious churma with dal and baati.
Notes:
Instead of frying the baatis,you can also bake them in oven at 200C for 15minutes eventhough i went for frying.
I used oil for frying but traditionally baatis are fried in hot ghee.
Muttar Ki Kachori IC Challenge
Friday, May 9, 2014
Kachoris, the word itself makes me drool, i have already tried few varieties of kachoris. For this months Indian Cooking Challenge, Srivalli aked us to choose any of the recipe from our earlier challenges. Since most of our challenges were very much related to Indian festivals and many of us didnt had a chance to make some challenges till now, its quite a fabulous opportunity to give a try to the challenges we havent finished yet.
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
So i choosed to make some muttar ki kachori she shared during our 2010th January challenge, actually i cooked Pyaz ki Kachori for that challenge eventhough i wanted to make some muttar ki kachori since a long. Obviously i used this opportunity to cook some yummy muttar ki kachori two days back for our snacks. They came out extremely yummy,flaky and super crispy, we simply enjoyed these crispy beauties for our snacks with a cup of coffee while its raining outside.
For Dough:
2cups All purpose flour
1/4cup Ghee
Salt
Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.
Cover and keep aside for atleast half an hour..
For GreenPeas Filling:
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
2cups Greenpeas
1tsp Grated ginger
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt
Coarsely grind the green peas,green chillies and ginger and keep aside.
Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and fry.
Add the greenpeas mixture and saute in low flame few minutes.
Now add the chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well.
Remove the bay leaves and discard.
Allow the mixture to cool completely and divide into 12 equal portions and keep aside.
To make Kachoris:
Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the greenpeas filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.
Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it,keep aside covered.
Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.
Fry the kachoris in small batches gently into the oil. It should rise up slowly.Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Enjoy with coriander or tamarind chutney.
Khakhra IC Challenge
Thursday, March 13, 2014
Khakhras are crispy flat Indian bread quite famous in Gujarat, actually i came to know about this roti once i entered this wonderful blogsphere. To be honest without any knowledge about this crispy bread i have already prepared them when i was kid. Yep when i cooked my first chappathi, it turned out super crispy rotis as i overcooked it. Unfortunately i dont know about this Khakhras else i would have managed myself saying that i prepared the Gujarati famous bread when my mom scolded me for my overcooked almost burned rotis.These Khakhras can be prepared with variety of spices,greens and simply just with wheat flour.
Obivously i choosed simple,quick,easy breezy wheat khakhras. Vaishali of Ribbons to Pastas shared her friends recipe for this months Indian Cooking Challenge. Thanks Valli and Vaishali, we had our khakhras with spicy Andhra gongura pickle prepared by my aunt who lives in Hyderabad. Both together tastes simply awesome, just loved this crispy khakhras with gongure pickle.
1cup Wheat flour
Salt
4tbsp Oil
Rice flour for dusting
Ghee (per need)
Take the wheat flour,salt and oil in a bowl,gradually add the water and knead as a soft dough.Keep aside for half an hour.
Heat a tawa in low flame while rolling your rotis.
Dust a medium sized ball of dough with rice flour and roll it as thin possible with a rolling pin.
Now cook the rotis one by one to the warm tawa and gently brush them with ghee.
Stack them one over an another and let them cool completely.
Heat again the tawa, gently place a roti with a towel press it from the sides to the centre,cook them slowly until they turns crisp.
Repeat the same process with the remaining rotis.
Once the khakhras gets cool completely,store them in air tight box and enjoy.
Obivously i choosed simple,quick,easy breezy wheat khakhras. Vaishali of Ribbons to Pastas shared her friends recipe for this months Indian Cooking Challenge. Thanks Valli and Vaishali, we had our khakhras with spicy Andhra gongura pickle prepared by my aunt who lives in Hyderabad. Both together tastes simply awesome, just loved this crispy khakhras with gongure pickle.
1cup Wheat flour
Salt
4tbsp Oil
Rice flour for dusting
Ghee (per need)
Take the wheat flour,salt and oil in a bowl,gradually add the water and knead as a soft dough.Keep aside for half an hour.
Heat a tawa in low flame while rolling your rotis.
Dust a medium sized ball of dough with rice flour and roll it as thin possible with a rolling pin.
Now cook the rotis one by one to the warm tawa and gently brush them with ghee.
Stack them one over an another and let them cool completely.
Heat again the tawa, gently place a roti with a towel press it from the sides to the centre,cook them slowly until they turns crisp.
Repeat the same process with the remaining rotis.
Once the khakhras gets cool completely,store them in air tight box and enjoy.
Gujarati Dapka Kadhi IC Challenge
Sunday, March 2, 2014
For some personnal reason, i couldnt able to participate in our last months Indian cooking Challenge, but this time i dont want to miss this and todays post is my 39th post for Indian cooking challenge.Do you know what is the main motto of this challenge??, this challenge is a monthly challenge where the members of this group cooks different dishes from different regions of India.Been born and brought up in South India, its truly an immense chance for me to try and taste the foods cooked in other parts of India. Todays post is from Gujarat region and this recipe is called as Dapka Kadhi, gujaratis makes different kadhis and its quite a staple food for them. Kadhis sounds almost like the younger sister of our South Indian Mor Kuzhambu which is basically prepared with sour curd and a spice paste. But Kadhi is quite easier and simple to prepare when compared to our mor kuzhambu.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
Srivalli challenged this dapka kadhi for this months Indian Cooking Challenge and this dish is suggested by Vaishali.Thanks to both, seriously i loved this fingerlicking nutritious kadhi and relished it with a bowl of rice. With simple ingredients and quick cooking process, this kadhi makes a wonderful pair even with rotis.If you are planning to make kadhis, ill definitely suggest you to give a try to this quick dapka kadhi.I followed the original as per letter but i couldnt resist to add some turmeric powder, coz for me kadhis looks mild yellow in colour.Sending to Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi.
Recipe Source: Tarla Dalal
For Dapkas:
1cup Yellow moongdal
1tbsp Oil
1tsp Ginger-green chilly paste
1/2tsp Sugar
A pinch Baking soda
Salt
For Kadhi:
2cups Curd
3tbsp Gram flour
1tsp Ginger-chilly paste
1/4tsp Turmeric powder
Few curry leaves
1tbsp Sugar
1/2tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry red chillies
Few coriander leaves (chopped)
Ghee for tempering
Soak the yellow moongdal in water for 2hours.
Drain the water completely and grind it as smooth paste, transfer the paste to a bowl and add the ginger-chilly paste,sugar,baking soda,salt,oil and mix well.
Combine the curd,gram flour and add 2cup of water,whisk well to avoid the lumps.
Add the ginger-chilly paste,turmeric powder,sugar and salt,mix well and cook in medium flame.
Once the mixture starts boiling, make small balls from the moongdal aka dapka batter and drop them gently to the boiling kadhi.
Cook in simmer until the dapkas starts floating on the top.
Heat the ghee for tempering, let splutters the mustard seeds,add the cumin seeds, dry red chillies,curry leaves and fry until they turns brown.
Add this tempering immediately to the dapka kadhi, finally add the chopped coriander leaves and put off the stove.
Serve hot with rice,rotis.
Notes:
While adding the dapkas, first add one dapka to check whether the batter consistency is correct, if the dapka doesnt float the batter is too thin.
Add some gramfloour to the dapka batter and try again.
Else you can make small balls from dapka batter and cook them in microwave oven for few seconds and then add it to the kadhi.
Pazham Varatti Pazhavaratti Kerala Plantain Halwa IC Challenge
Wednesday, January 29, 2014
For this months Indian Cooking Challenge, Srivalli challenged us with a Gods own country aka Keralas plantain halwa. Initially i was waiting something savoury for this months challenge. But finally am very happy to try my hands in making this delicious plantain halwa.Jayashree shared her moms recipe of this pazham varatti. This halwa ressembles quite like a jam but tastewise they were very much like halwa.
Since i dont get Kerala variety of plantains here, i got some overripen plantains from nearby African store, to try this halwa.Finally i got two plantains and prepared this halwa last weekend.Trust me, you guys should give a try to this halwa,they were fantabulous,super tasty. This halwa is my Hs recent favourite, actually he is pestering me when am gonna make this halwa again. A big thanks to Valli and Jay for suggesting this wonderful halwa, we just loved it.
Before making the halwa,peel two plantains and cut them as rounds, pressure cook it for 3hisses.Once the steam gets released,let it gets cool completely. Grind the cooked plantains as smooth paste. Measure this pulp to make a cup of plantain pulp.Now you can proceed to prepare this delicious halwa.
1cup Cooked plantain pulp
1+1/2cup Sugar
3tbsp Ghee
Transfer the cooked plantain pulp to a heavy bottomed pan, add the sugar and cook everything in medium flame.
Add the ghee little by little while cooking, once the mixture gets thickens and the halwa gets off from the vessel.
Transfer the halwa to a bowl.
Enjoy when they were still warm,we loved it when they were still warm.
Notes:
In case if you dont have plantains, you can prepare the same halwa with normal bananas.
If you are using bananas,just peel and grind them directly in a mixer and prepare the halwa directly,no need to cook the bananas as we do for the plantains.
Chose well ripen plantains for making this halwa, else your halwa wont get this dark brown colour.
Since i dont get Kerala variety of plantains here, i got some overripen plantains from nearby African store, to try this halwa.Finally i got two plantains and prepared this halwa last weekend.Trust me, you guys should give a try to this halwa,they were fantabulous,super tasty. This halwa is my Hs recent favourite, actually he is pestering me when am gonna make this halwa again. A big thanks to Valli and Jay for suggesting this wonderful halwa, we just loved it.
Before making the halwa,peel two plantains and cut them as rounds, pressure cook it for 3hisses.Once the steam gets released,let it gets cool completely. Grind the cooked plantains as smooth paste. Measure this pulp to make a cup of plantain pulp.Now you can proceed to prepare this delicious halwa.
1cup Cooked plantain pulp
1+1/2cup Sugar
3tbsp Ghee
Transfer the cooked plantain pulp to a heavy bottomed pan, add the sugar and cook everything in medium flame.
Add the ghee little by little while cooking, once the mixture gets thickens and the halwa gets off from the vessel.
Transfer the halwa to a bowl.
Enjoy when they were still warm,we loved it when they were still warm.
Notes:
In case if you dont have plantains, you can prepare the same halwa with normal bananas.
If you are using bananas,just peel and grind them directly in a mixer and prepare the halwa directly,no need to cook the bananas as we do for the plantains.
Chose well ripen plantains for making this halwa, else your halwa wont get this dark brown colour.
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