Showing posts with label sn. Show all posts
Showing posts with label sn. Show all posts
Dhokar Dalna Bengali Lentils Cakes Curry SN Challenge
Friday, March 28, 2014
Dhokar dalna is a traditional Bengali lentil cakes curry which is served during pooja or as a part of a meal.This lentils cakes cooked in tomato, coconut milk and cashew raisin paste is a pure Sativk dish, that means this dish doesnt need neither onions nor garlic. This dish is also served during special occasions like weddings to the widows who are not allowed to intake onions and garlic. This dish in my to do list since a long, but somehow i wasnt able to do this dish and taste them.This dhokar dalna is a favourite dish of most of the Bengalis. Dhoka means to cheat in sanskirt and still is a mystery why this dish is named as though. Even Bengalis doesnt know the reason for it. Yea some dishes doesnt need the meaning of their name,wat we all need is the taste of this dish na. Am enjoying rite now this dish with rice as my lunch, trust me its seriously mindblowing,delicious,super flavourful and nutritious on the same time.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Nabanita Das of Esho-Bosho-Aahare challenged the Southern team with this famous Bengalo Dhokar Dalna while Roha of Hyderbadi Cuisine challenged the Northern team with a rich and droolworthy Qubani Ka Meeta,the fmous Hyderbadi apricot dessert. Both challenges are mindblowing and love to make some Qubani ka meeta too soon.
Lentil cakes:
1cup Channadal/Bengal gram
1/2cup Dried green peas/Split peas dal/split yellow peas (since i dont have yellow peas,i used split green peas)
1/2cup Grated coconut
1tsp Ginger paste
1/2tsp Asafoetida powder
1tsp Onion seeds/Nigella seeds
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1/4tsp Baking soda
2tbsp Oil for cooking the batter
Oil for frying
Soak the channa dal, split greenpeas or split yellow peas (not the toor dal neither fried gram dal) for 4hours.
Now grind the soaked dal as coarse paste with green chillies.
Add the onions seeds,ginger paste,turmeric powder,salt,grated coconut,baking soda to the grounded batter.
Mix well and keep aside.
In a kadai, heat the oil, fry the asafoetida powder, add the batter and stir continuouly in simmer until the batter turns thick and get off from the bottom of the kadai.
Transfer the cooked batter to a greased plate, flatten them and keep aside to cool.
With a knife,cut the cooled batter as any shape as u desire.
Deep fry now this sliced pieces until they turns light brown colour and keep aside.
For curry:
3nos Potatoes (medium & cubed)
1no Tomato (big & chopped)
3nos Green chillies (slit opened)
1tbsp Garam masala powder
1tsp Red chilly powder
1tsp Turmeric powder
1/4cup Cashew+raisin paste
2cup Coconut milk (thick milk)
1/2cup Grated coconut
1tbsp Ginger paste
1/4tsp Asafoetida powder
2tsp Cumin seeds
Salt
Oil for cooking
Soak the raisins and cashew in hot water for half an hour, grind as fine paste and keep aside.
Heat 2tbsp oil, add half of the turmeric powder, salt to the cubed potatoes, fry it in the hot oil until they turns crispy,remove from the oil and keep aside.
Heat the remaining oil in a kadai, now add the asafoetida,cuminseeds, bay leaves, fry until they turns brown.
Add the slit opened green chillies,ginger paste and fry for few minutes.
Add now the chopped tomatoes and fry everything until the tomatoes turns mushy.
Now add the red chilly powder,cumin seed powder,garam masala powder,turmeric powder to the cooking tomatoes and cook for few more minutes,until the oil comes out.
Add the grated coconut,coconut milk to them and cook for few minutes.
Finally add the already prepared cashew raisins paste,fried potatoes,cook again everything in simmer until the gravy turns bit thick.
Add water if need to adjust the gravy consistency.
Finally add the fried lentil cakes, sprinkle the garam masala powder on the top,cover and put off the stove.
Serve dhokar dalna with rice topped with few drops of ghee
Notes:
Once the fried lentil cakes are added to the gravy, dont forget to the serve the dish, else the gravy will turns thick.
While frying the lentil cakes, be caul some make break,but dont worry.
Rajasthani Thali SN Challenge
Wednesday, February 19, 2014
When i opened my mail today i was surprised to see a Rajasthani Thali for this months South vs North Challenge an event owned by Divya Pramil,seriously i was very happy to make some Rajasthani foods for todays lunch. Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Manjula Bharath of Desi Fiesta challenged the southern team with her Rajasthani Thali while Sowmya of Nivedhanams challenged the Northern team with a fingerlicking delicious Vendhaya Keerai Paruppu Urundai Mor Kuzhambu.
As per Wiki, Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was perred by them. Their food cooked in pure ghee is famous for its mouth- watering aroma. Rajasthans tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
Coming to todays Rajasthani thali, Manjula shared 10 dishes, i prepared 9 dishes out of 10 and left one coz of the sun dried moongdal wadis, yep i dont get these sun dried wadis here and the weather is too nasty to make some at home itself.Thank god, i picked yesterday goond aka edible gum, also prepared the dal with yellow split moong dal instead of the green split moong dal as Manjula suggested, apart from it i followed the original recipes as Manjula shared and we had a Rajasthani feast today.I prepared boondis, bajra flour and yellow corn flour at home itself, eventhough i get them easily in Indian groceries.Since the motto of this event is to releve the challenge every first of the month, sometime we dont know about the ingredients we must need for the challenge. Obviously i dont hesitate a second to make few ingredients we might need for the challenges at home itself.
Here are the recipes i made for our todays lunch:
1)Baati
2)Dal
3)Bajiri Ki Roti - Millet Flour Flat Bread
4)Makkai Ki Roti - Corn Flour Flat Bread
5)Panchmel Ki Sabzi - Five Vegetables Dry Curry
6)Gatte Ki Kadhi - Gramflour dumpling in Yogurt gravy
7)Matta/Boondi Chaas - Chilled yogurt drink with boondis
8)Goondi Ki ladoo - Wheat flour and edible gum balls
9)Kesar Malai lassi - Saffron Creamy lassi
Baati:
1+1/2cup Wheat flour
Salt
3tbsp Ghee
Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
Divide the dough as equal balls,roll it.
Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking.
Enjoy with Dal.
Moong dal:
1/2cup Dal (yellow moongdal/split green moong dal)
1/4tsp Cumin seeds
1/2tsp Red chilly powder
1tsp Ginger garlic paste
1/4tsp Garam masala
2/4tsp Asafoetida powder
1/4tsp Turmeric
Salt
Pressure cook the moongdal.
Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
Add the cooked dal with enough water,bring it to boil.
Finally add the garam masala and let it cook in low flame for few more minutes. Sending this moongdal to my own event CWS-Yellow moongdal hosted by Manju.
Gatte Ki Kadhi:
For Gattas:
3/4cup Gram flour
1tsp Chilly powder
2pinch Carom seeds
1tbsp Curd
2tbsp Oil
Salt
For Kadhi:
2cups Beaten curd
1tbsp Gram flour
Few curry leaves
1tsp Cumin seeds
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Chilly powder
2tbsp Oil
Salt
Chopped coriander leaves
Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
Drain the water and keep aside the gattas.
Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
Add now the curd mixture, again a cup of water ,salt and bring it to boil.
Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
Add the chopped coriander leaves for garnishing.
Bajiri Ki Roti:
1cup Bajra /Millet flour
Salt
Water
Ghee as per need
Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
Flip the roti again and drizzle again the ghee and spread it over the roti.
Cook on both sides until the roti turns slightly crispy.
Makkai Ki Roti:
1cup Maize/Corn flour (yellow corn)
Salt
1+1/2cup Warm water
Ghee (for rotis)
Combine all the ingredients to form a smooth dough.
Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
Dust it with enough flour and press it between two plastic sheets as flat roti.
Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
Panchmel Ki Sabzi:
4cups Cluster beans,long beans,capsicum,cucumber,french beans (chopped)
1no Tomato
1tsp Cumin seeds
1/2tsp Mustard seeds
1tsp Chilly powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
Dont overcook the veggies and serve with rotis.
Matta/Boondi Chaas
1cup Yogurt
2cup Water
1/4cup Boondi
1/2tsp Cumin powder
Salt
A pinch Red chilly powder
Take all the ingredients including boondhi and blend till smooth.
Finally add more boondis to the chaas and serve chilled.
Goond Ki Ladoo:
1+1/2cup Wheat flour
3tbsp Edible gum/goond
1/2cup Powdered sugar
1/4tsp Cardamom powder
2tbsp Ghee for frying edible gum
3tbsp Ghee for roasting wheat flour
Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
1cup Milk
1/2cup Whipping cream
Sugar
A pinch Salt
1/2cup Water
1/2tsp Saffron strands (soaked in warm milk)
Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooht.
Pour it in a glass.
Serve chilled.
Enjoy the Rajasthani Thali!!!
For our this months challenge, Manjula Bharath of Desi Fiesta challenged the southern team with her Rajasthani Thali while Sowmya of Nivedhanams challenged the Northern team with a fingerlicking delicious Vendhaya Keerai Paruppu Urundai Mor Kuzhambu.
As per Wiki, Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was perred by them. Their food cooked in pure ghee is famous for its mouth- watering aroma. Rajasthans tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
Coming to todays Rajasthani thali, Manjula shared 10 dishes, i prepared 9 dishes out of 10 and left one coz of the sun dried moongdal wadis, yep i dont get these sun dried wadis here and the weather is too nasty to make some at home itself.Thank god, i picked yesterday goond aka edible gum, also prepared the dal with yellow split moong dal instead of the green split moong dal as Manjula suggested, apart from it i followed the original recipes as Manjula shared and we had a Rajasthani feast today.I prepared boondis, bajra flour and yellow corn flour at home itself, eventhough i get them easily in Indian groceries.Since the motto of this event is to releve the challenge every first of the month, sometime we dont know about the ingredients we must need for the challenge. Obviously i dont hesitate a second to make few ingredients we might need for the challenges at home itself.
Here are the recipes i made for our todays lunch:
1)Baati
2)Dal
3)Bajiri Ki Roti - Millet Flour Flat Bread
4)Makkai Ki Roti - Corn Flour Flat Bread
5)Panchmel Ki Sabzi - Five Vegetables Dry Curry
6)Gatte Ki Kadhi - Gramflour dumpling in Yogurt gravy
7)Matta/Boondi Chaas - Chilled yogurt drink with boondis
8)Goondi Ki ladoo - Wheat flour and edible gum balls
9)Kesar Malai lassi - Saffron Creamy lassi
Baati:
1+1/2cup Wheat flour
Salt
3tbsp Ghee
Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
Divide the dough as equal balls,roll it.
Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking.
Enjoy with Dal.
Moong dal:
1/2cup Dal (yellow moongdal/split green moong dal)
1/4tsp Cumin seeds
1/2tsp Red chilly powder
1tsp Ginger garlic paste
1/4tsp Garam masala
2/4tsp Asafoetida powder
1/4tsp Turmeric
Salt
Pressure cook the moongdal.
Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
Add the cooked dal with enough water,bring it to boil.
Finally add the garam masala and let it cook in low flame for few more minutes. Sending this moongdal to my own event CWS-Yellow moongdal hosted by Manju.
Gatte Ki Kadhi:
For Gattas:
3/4cup Gram flour
1tsp Chilly powder
2pinch Carom seeds
1tbsp Curd
2tbsp Oil
Salt
For Kadhi:
2cups Beaten curd
1tbsp Gram flour
Few curry leaves
1tsp Cumin seeds
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Chilly powder
2tbsp Oil
Salt
Chopped coriander leaves
Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
Drain the water and keep aside the gattas.
Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
Add now the curd mixture, again a cup of water ,salt and bring it to boil.
Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
Add the chopped coriander leaves for garnishing.
Bajiri Ki Roti:
1cup Bajra /Millet flour
Salt
Water
Ghee as per need
Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
Flip the roti again and drizzle again the ghee and spread it over the roti.
Cook on both sides until the roti turns slightly crispy.
Makkai Ki Roti:
1cup Maize/Corn flour (yellow corn)
Salt
1+1/2cup Warm water
Ghee (for rotis)
Combine all the ingredients to form a smooth dough.
Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
Dust it with enough flour and press it between two plastic sheets as flat roti.
Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
Panchmel Ki Sabzi:
4cups Cluster beans,long beans,capsicum,cucumber,french beans (chopped)
1no Tomato
1tsp Cumin seeds
1/2tsp Mustard seeds
1tsp Chilly powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
Dont overcook the veggies and serve with rotis.
Matta/Boondi Chaas
1cup Yogurt
2cup Water
1/4cup Boondi
1/2tsp Cumin powder
Salt
A pinch Red chilly powder
Take all the ingredients including boondhi and blend till smooth.
Finally add more boondis to the chaas and serve chilled.
Goond Ki Ladoo:
1+1/2cup Wheat flour
3tbsp Edible gum/goond
1/2cup Powdered sugar
1/4tsp Cardamom powder
2tbsp Ghee for frying edible gum
3tbsp Ghee for roasting wheat flour
Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
1cup Milk
1/2cup Whipping cream
Sugar
A pinch Salt
1/2cup Water
1/2tsp Saffron strands (soaked in warm milk)
Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooht.
Pour it in a glass.
Serve chilled.
Enjoy the Rajasthani Thali!!!
Khandvi Gujarati Farsan SN Challenge
Tuesday, February 11, 2014
Khandvi is a simple,quick and fantastic snacks from Gujarat, i really love this snacks and i have already tried them at home for an another challenge.Khandvi goes for easy ingredients and you can prepare this snacks in a jiffy if you have all the ingredients in your hands. Just mix, the gram flour with curd and salt,sugar,cook in simmer until they gets well cooked and turn as thick mass, spread it over a greased surface,cut as strips and roll it, later temper it with some spices,your khandvi the famous Gujarati snacks is ready to enjoy. Heard that this khandvis have their important place in a Gujarathi thali and its a must.
If you are following my blog, you will definitely know about the wonderful South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.Very interesting event na, obviously even we are born and brought up in India, seriously we have loads of interesting foods to learn and taste. This event will definitely pull us to discover many interesting dishes been eaten quite usually in other parts of our country. So every first of the month, ill be always thrilled to check my mails and this morning, i was surprised to see two more beautiful dishes challenged by two members of this event, for the Southern team Hetal Acharya of Gujarati Zaika challenged us with this fabulous khandvis,while Shama challenged the Northern team with my favourite karupatti aapam.Thanks Hetal for challenging the southern team with this delicious khandvis, i loved it very much.
1cup Gram flour
1/2cup Sour curd
1+1/2cup Water
1/4tsp Turmeric powder
1tsp Sugar
Salt
For tempering:
1tbsp Oil
1tsp Mustard seeds
1tsp Sesame seeds
1tsp Asafoetida powder
10nos Curryleaves
1no Green chilly
1no Dry kashmiri red chilli
2tbsp Grated coconut
2tbsp Coriander (chopped)
Mix together the gram flour,curd,turmeric powder,sugar,salt and whisk together to make a smooth batter and without any lump.
Transfer this mixture to a non stick pan and cook in medium heat , stir continously.
Cook for 10minutes or until the batter turns thick, meanwhile grease a baking sheet or a plate and keep aside.
Spread a spoon of this mixture to the greased sheet,wait for few seconds and try to roll it, if you are able to roll,remove the cooking mixture from the heat.
Pour immediately the mixture to the greased surface and with the back of a spoon,spread it thinly.
Allow it to dry for 5 minutes.Cut it as strips,roll each strip into spirals.
Meanwhile heat the oil for tempering, add the mustard seeds,sesame seeds, once the seeds starts crackling, add the asafoetida,curryleaves, chopped green chilly,dry red chilly and fry until they get fried.
Sprinkle the tempered spices over the khandvi rolls and garnish with coriander and coconut.
Enjoy with a cup of tea.
If you are following my blog, you will definitely know about the wonderful South vs North challenge, an event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.Very interesting event na, obviously even we are born and brought up in India, seriously we have loads of interesting foods to learn and taste. This event will definitely pull us to discover many interesting dishes been eaten quite usually in other parts of our country. So every first of the month, ill be always thrilled to check my mails and this morning, i was surprised to see two more beautiful dishes challenged by two members of this event, for the Southern team Hetal Acharya of Gujarati Zaika challenged us with this fabulous khandvis,while Shama challenged the Northern team with my favourite karupatti aapam.Thanks Hetal for challenging the southern team with this delicious khandvis, i loved it very much.
1cup Gram flour
1/2cup Sour curd
1+1/2cup Water
1/4tsp Turmeric powder
1tsp Sugar
Salt
For tempering:
1tbsp Oil
1tsp Mustard seeds
1tsp Sesame seeds
1tsp Asafoetida powder
10nos Curryleaves
1no Green chilly
1no Dry kashmiri red chilli
2tbsp Grated coconut
2tbsp Coriander (chopped)
Mix together the gram flour,curd,turmeric powder,sugar,salt and whisk together to make a smooth batter and without any lump.
Transfer this mixture to a non stick pan and cook in medium heat , stir continously.
Cook for 10minutes or until the batter turns thick, meanwhile grease a baking sheet or a plate and keep aside.
Spread a spoon of this mixture to the greased sheet,wait for few seconds and try to roll it, if you are able to roll,remove the cooking mixture from the heat.
Pour immediately the mixture to the greased surface and with the back of a spoon,spread it thinly.
Allow it to dry for 5 minutes.Cut it as strips,roll each strip into spirals.
Meanwhile heat the oil for tempering, add the mustard seeds,sesame seeds, once the seeds starts crackling, add the asafoetida,curryleaves, chopped green chilly,dry red chilly and fry until they get fried.
Sprinkle the tempered spices over the khandvi rolls and garnish with coriander and coconut.
Enjoy with a cup of tea.
Hyderabadi Vegetable Dum Biryani SN Challenge
Friday, February 7, 2014
Every first of the month, my followers know very well that ill post the challenge of the month suggested by the Northern team under the event South vs North Challenge an event owned by Divya Pramil. This month its a celebration time and its been a year this event is going around successfully.Since its a celebration month,Divya suggested to cook and post the challenges which we didnt able to do during this year. But i have already finished my all challenges challenged by the Northern team, i chosed to cook from the challenges suggested by the Southern team.
I always want to cook the veritable vegetable Hyderabadi dum briyani and i chosed to cook it, this challenge was suggested by Swasthi of Swasthis Indian Food Blog, this dum briyani was our todays Sunday lunch. Trust me this dum briyani is definitely everybodys favourite at home. As Swasthi told, even i was bit scared for the only reason that mostly the bottom part of this kind of layered biryani gets burnt and it will affect the taste of the entire dish. Swasthi did an incredible work by taking step by step pics and shared many notes to make this biryani easier, loved all her efforts. Seriously i enjoyed thoroughly making this pectly cooked,flavourful famous Hyderabadi vegetable biryani.
Hyderabadi dum briyani are very famous among South Indians, i had a chance to taste the original dum briyani when i travelled last time to India and my chithi makes a wonderful dum briyani and my family is a great fan of hers dum briyani. I couldnt stop myself drooling here when i was typing about this biryani, yes i still remember the taste of the flavourful biryani i tasted in Hyderabad. If you have a get together, dont forget to make this fantastic biryani and am sure you will get many appreciations from your guest.
For cooking rice:
2cup Basmati rice (soaked for half an hour)
1/2tsp Shah jeera
1tsp Oil
For Biryani:
3cup Mixed cubed veggies (i used carrot,potatoes,french beans, green peas,green bellpepper)
2nos Green chillies (slit opened)
1tbsp Ginger garlic paste
1tsp Biryani masala powder
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1cup Yogurt
1/4cup Oil
Few Saffron strands
1/4cup Warm milk
1/4cup Mint leaves (chopped finely)
Few coriander sprigs (chopped)
4nos Green cardamoms
1no Black cardamom
1inch Cinnamon stick
5nos Cloves
2nos Bay leaves
1/2tsp Shah jeera
1no Star anise
Fried Onions:
2nos Onions (sliced thinly)
1tsp Corn flour
Oil for frying
Frying the onions:
Heat oil for frying the fried onions, mix the corn flour to the thinly sliced onions, fry in oil until they turns golden brown.
Drain the excess of oil and keep aside.
Cooking rice:
Heat enough water and add the shah jeera,oil and salt.
Once the water starts boiling, drain the soaked water from the rice and add it to the hot water.
Cook until the rice gets half cooked.
Drain the rice and keep aside.
For Biryani:
Heat the oil for cooking the spices.
Add in the bay leave, star anise,cinnamon stick,green & black cardamoms,cloves and fry until a nice aroma comes from.
Now add the shah jeera and fry for few seconds.
Add in the ginger garlic paste, cook for few minutes.
Add in all the vegetables except the cubed green bellpeppers and cook for few minutes.
Now add the green bellpepper, chilly powder,briyani powder,salt, turmeric powder, fry for few minutes.
Pour half cup of yogurt and cook for few minutes.
Cook the veggies until the yogurt evaportes, add half of the chopped mint leaves, slit opened green chillies,mix well and cook again for few minutes.
Soak the saffron strands to the warm milk.
For the layers:
Take a large vessel or pressure cooker.
Put half of the vegetable mixture onto the vessel top it with fried onions, pour the remaining yogurt now,mix well and check for salt.
Put the flame in simmer, now layer half of the rice.
Layer again the remaining veggies, add in the fried onions, layer again with rice, top it with chopped mint and coriander leaves.
Heat a tawa, keep the biryani layered vessel over it and keep it in low flame.
Pour in the saffron milk, cover the vessel with damp kitchen towel,keep a heavy object on the lid and cook it in low flame until the rice gets well cooked.
Serve hot with raitas or chicken masala.
Notes:
Swasthi used nuts and raisins, i skipped it coz my kids dont like raisins in briyani, but still you can add it.
You can prepare this briyani through oven, instead of going for slow cooking in vessel.
For a detailed post, dont forget to check Swasthis Hyderabadi Dum Biryani..
); I always want to cook the veritable vegetable Hyderabadi dum briyani and i chosed to cook it, this challenge was suggested by Swasthi of Swasthis Indian Food Blog, this dum briyani was our todays Sunday lunch. Trust me this dum briyani is definitely everybodys favourite at home. As Swasthi told, even i was bit scared for the only reason that mostly the bottom part of this kind of layered biryani gets burnt and it will affect the taste of the entire dish. Swasthi did an incredible work by taking step by step pics and shared many notes to make this biryani easier, loved all her efforts. Seriously i enjoyed thoroughly making this pectly cooked,flavourful famous Hyderabadi vegetable biryani.
Hyderabadi dum briyani are very famous among South Indians, i had a chance to taste the original dum briyani when i travelled last time to India and my chithi makes a wonderful dum briyani and my family is a great fan of hers dum briyani. I couldnt stop myself drooling here when i was typing about this biryani, yes i still remember the taste of the flavourful biryani i tasted in Hyderabad. If you have a get together, dont forget to make this fantastic biryani and am sure you will get many appreciations from your guest.
For cooking rice:
2cup Basmati rice (soaked for half an hour)
1/2tsp Shah jeera
1tsp Oil
For Biryani:
3cup Mixed cubed veggies (i used carrot,potatoes,french beans, green peas,green bellpepper)
2nos Green chillies (slit opened)
1tbsp Ginger garlic paste
1tsp Biryani masala powder
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1cup Yogurt
1/4cup Oil
Few Saffron strands
1/4cup Warm milk
1/4cup Mint leaves (chopped finely)
Few coriander sprigs (chopped)
4nos Green cardamoms
1no Black cardamom
1inch Cinnamon stick
5nos Cloves
2nos Bay leaves
1/2tsp Shah jeera
1no Star anise
Fried Onions:
2nos Onions (sliced thinly)
1tsp Corn flour
Oil for frying
Frying the onions:
Heat oil for frying the fried onions, mix the corn flour to the thinly sliced onions, fry in oil until they turns golden brown.
Drain the excess of oil and keep aside.
Cooking rice:
Heat enough water and add the shah jeera,oil and salt.
Once the water starts boiling, drain the soaked water from the rice and add it to the hot water.
Cook until the rice gets half cooked.
Drain the rice and keep aside.
For Biryani:
Heat the oil for cooking the spices.
Add in the bay leave, star anise,cinnamon stick,green & black cardamoms,cloves and fry until a nice aroma comes from.
Now add the shah jeera and fry for few seconds.
Add in the ginger garlic paste, cook for few minutes.
Add in all the vegetables except the cubed green bellpeppers and cook for few minutes.
Now add the green bellpepper, chilly powder,briyani powder,salt, turmeric powder, fry for few minutes.
Pour half cup of yogurt and cook for few minutes.
Cook the veggies until the yogurt evaportes, add half of the chopped mint leaves, slit opened green chillies,mix well and cook again for few minutes.
Soak the saffron strands to the warm milk.
For the layers:
Take a large vessel or pressure cooker.
Put half of the vegetable mixture onto the vessel top it with fried onions, pour the remaining yogurt now,mix well and check for salt.
Put the flame in simmer, now layer half of the rice.
Layer again the remaining veggies, add in the fried onions, layer again with rice, top it with chopped mint and coriander leaves.
Heat a tawa, keep the biryani layered vessel over it and keep it in low flame.
Pour in the saffron milk, cover the vessel with damp kitchen towel,keep a heavy object on the lid and cook it in low flame until the rice gets well cooked.
Serve hot with raitas or chicken masala.
Notes:
Swasthi used nuts and raisins, i skipped it coz my kids dont like raisins in briyani, but still you can add it.
You can prepare this briyani through oven, instead of going for slow cooking in vessel.
For a detailed post, dont forget to check Swasthis Hyderabadi Dum Biryani..
Litti Chokha SN Challenge
Thursday, January 30, 2014
Litti Chokha is a traditional snack and a main course dish often eaten in UP, Bihar and Jharkhand region of India. But this the first time am trying my hands in making this fantastic dish. This dish is simply awesome and highly filling that you can have it for breakfast, lunch and for dinner. Actually Litti sounds almost like Rajasthani Baati but Litti is completely different dish in terms of taste,texture and prearation,its goes for stuffing with roasted gram flour with few spices.The stuffing makes the difference and the stuffing of the Litti is called Pitthi. Litti is served along with grilleded eggplants or mashed potatoes called Chokha.Chokha is a kind of accompaniment to enjoy thoroughly with Littis, today chokha is with just potatoes, eventhough some peoples may add both eggplants and potatoes in their chokha.
You may wonder why am posting this Litti Chokha today, coz Nupur of Uk Rasoi challenged the Southern team of South vs North Challenge an event owned by Divya Pramil with this fantastic combo while i challenged Northern team with popular Mangalorean snack Goli Baje. Honestly i always want to make some Litti at home but somehow i kept myself away from this incredible dish coz of the sattu, but Nupur helped us by giving the tips to prepare sattu at home and for me sattu sounds exactly like a dry roasted gram flour, then i pinged Nupur regarding sattu, she said to go with roasted gram flour. Thanks Nupur for giving me this much liberty to go for a simple roasted gram flour than the traditional one. However ill be making Sattu at home coz am planning to make kachori with this sattu. Coming to this Litti Chokha, am gonna have this Litti Chokha for my dinner tonite and trust me the flavour of ghee coated Litti and delicious Chokha makes me hungry already. Atleast once,you guys have to make this oven cooked Litti eventhough the traditional one is boiled and shallowfried later.Loved this challenge and learned an another beautiful traditional dish today through this challenge.Sending to my own event Cooking with seeds-Wheat guest hosted by Priya.
Litti:
2cups Wheat flour
1/2tsp Ajwain/carom seeds
2tbsp Ghee
1/4tsp Baking soda
Salt
1cup Warm water
2tbsp Ghee (for serving)
Stuffing/Pitthi:
1/2cup Sattu
1/2tsp Grated ginger
1/4cup Coriander leaves (chopped)
2nos Green chillies
1/2tsp Cumin seeds
1/2tsp Ajwain (carom seeds)
1tbsp Mustard oil
1tbsp Pickle (i used mango pickle)
Salt
Chokha:
3nos Potatoes (boiled & peeled)
5nos Garlic cloves
1no Onion (chopped finely)
1no Tomato (big)
1no Green chilly (chopped)
1/2tbsp Grated ginger
1tbsp Coriander leaves (chopped)
Salt
1tsp Mustard Oil
Sattu: You can replace the sattu by roasting half a cup of gram flour in a pan in simmer for few minutes until the raw smell goes on.
For making Litti: Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.
Keep aside for half an hour.
For Stuffing: Take the roasted gram flour, add in the grated ginger, green chillies,coriander leaves,ajwain seeds,mustard oil, mango pickle and salt.
Mix everything well and keep aside.
Divide the dough into 4-5 medium sized balls, with a rolling pin roll it as a medium sized disc, place a tablespoon of stuffing, wrap the dough and seal well the edges.
If there is extra dough pinch it and flatten the dough as a round flat disc.
Continue the same process with the remaining dough.
Preheat the oven to 420 F, place the balls over a baking sheet lined over a baking tray and bake for 30minutes, flip the balls in between twice.
For making Chokha:
Mash the potatoes and keep aside. Roast the garlic and tomato in a preheated oven for 20-25minutes.
Allow them to cool peel the skins and mash them with a spoon.
Add the chopped green chillies, grated ginger,coriander leaves, chopped onions, salt, mustard oil,give a mix and transfer it to a serving bowl.
While serving:
Drop the hot Litti in melted ghee, serve with chokha.
You can break the litti in the centre,pour some ghee and enjoy with chokha.
Notes:
You can prepare Sattu with bengal gram, but its bit time consuming, if you sattu from Indian stores its definitely makes your life easier.
If you want to make Sattu, please er Nupurs Litti chokha.
I opted for dry roasted gram flour and its really very simple and easy.
You can shallow fry the littis if you dont want to bake.
Dont hesitate to enjoy littis with ghee, you will definitely love eating sattu and ghee together with chokha, i loved it.
You may wonder why am posting this Litti Chokha today, coz Nupur of Uk Rasoi challenged the Southern team of South vs North Challenge an event owned by Divya Pramil with this fantastic combo while i challenged Northern team with popular Mangalorean snack Goli Baje. Honestly i always want to make some Litti at home but somehow i kept myself away from this incredible dish coz of the sattu, but Nupur helped us by giving the tips to prepare sattu at home and for me sattu sounds exactly like a dry roasted gram flour, then i pinged Nupur regarding sattu, she said to go with roasted gram flour. Thanks Nupur for giving me this much liberty to go for a simple roasted gram flour than the traditional one. However ill be making Sattu at home coz am planning to make kachori with this sattu. Coming to this Litti Chokha, am gonna have this Litti Chokha for my dinner tonite and trust me the flavour of ghee coated Litti and delicious Chokha makes me hungry already. Atleast once,you guys have to make this oven cooked Litti eventhough the traditional one is boiled and shallowfried later.Loved this challenge and learned an another beautiful traditional dish today through this challenge.Sending to my own event Cooking with seeds-Wheat guest hosted by Priya.
Litti:
2cups Wheat flour
1/2tsp Ajwain/carom seeds
2tbsp Ghee
1/4tsp Baking soda
Salt
1cup Warm water
2tbsp Ghee (for serving)
Stuffing/Pitthi:
1/2cup Sattu
1/2tsp Grated ginger
1/4cup Coriander leaves (chopped)
2nos Green chillies
1/2tsp Cumin seeds
1/2tsp Ajwain (carom seeds)
1tbsp Mustard oil
1tbsp Pickle (i used mango pickle)
Salt
Chokha:
3nos Potatoes (boiled & peeled)
5nos Garlic cloves
1no Onion (chopped finely)
1no Tomato (big)
1no Green chilly (chopped)
1/2tbsp Grated ginger
1tbsp Coriander leaves (chopped)
Salt
1tsp Mustard Oil
Sattu: You can replace the sattu by roasting half a cup of gram flour in a pan in simmer for few minutes until the raw smell goes on.
For making Litti: Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.
Keep aside for half an hour.
For Stuffing: Take the roasted gram flour, add in the grated ginger, green chillies,coriander leaves,ajwain seeds,mustard oil, mango pickle and salt.
Mix everything well and keep aside.
If there is extra dough pinch it and flatten the dough as a round flat disc.
Continue the same process with the remaining dough.
Preheat the oven to 420 F, place the balls over a baking sheet lined over a baking tray and bake for 30minutes, flip the balls in between twice.
For making Chokha:
Mash the potatoes and keep aside. Roast the garlic and tomato in a preheated oven for 20-25minutes.
Allow them to cool peel the skins and mash them with a spoon.
Add the chopped green chillies, grated ginger,coriander leaves, chopped onions, salt, mustard oil,give a mix and transfer it to a serving bowl.
While serving:
Drop the hot Litti in melted ghee, serve with chokha.
You can break the litti in the centre,pour some ghee and enjoy with chokha.
Notes:
You can prepare Sattu with bengal gram, but its bit time consuming, if you sattu from Indian stores its definitely makes your life easier.
If you want to make Sattu, please er Nupurs Litti chokha.
I opted for dry roasted gram flour and its really very simple and easy.
You can shallow fry the littis if you dont want to bake.
Dont hesitate to enjoy littis with ghee, you will definitely love eating sattu and ghee together with chokha, i loved it.
Kesar Pista Kulfi SN Challenge
Friday, January 24, 2014
Anything from freezer makes everyone happy when the weather is super hot outside, as i told earlier we are running behind chilled fresh juices, icecreams coz of the super hot weather and am trying to avoid to buy from stores, nothing can beat the homemades na. Today is the 1st day of the month and obviously ill posting my first recipe of the month for the famous South vs North Challenge an event owned by Divya Pramil. After making an elaborated Rajasthani Thali challenged by Manjula, i was quite excited also anxious to know about this months challenge for the Southern team, coz anything can happen in this SN Challenge. Thank god, this months challenge was the famous Kesar pista kulfi, a very apt chilled dessert for us to enjoy while the North team have to prepare the most famous dal kheer aka pasiparuppu payasam challenged by Divya Pramil.
Once i went through the Kesar Pista Kulfi recipe challenged by Shruti of Shruthi Rasoi, i started immediately making this incredible nutty kulfi for our afternoons dessert. Thanks Shruti,am just relishing the kulfi dear and loving it, its was so creamy,highly nutty with a superb saffron flavour. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. If you want to be a part of this challenge, dont forget to join us, just send a mail to the Divya and get ready to face the challenge every month.Sending to Srivallis Summer Special Mela.
1litre Milk
1/2cup Condensed milk
1/4cup Sugar
1tbsp Cornflour
1/2tsp Cardamom powder
1/4cup Chopped pistachios
1/4tsp Saffron strands
1/4tsp Rose water
Make a thin paste with cornflour and enough milk,keep aside.
Bring boil the milk, condensed milk, sugar in a heavy bottomed pan.
Boil the milk and keep scraping the cream from the sides of the pan, this helps to give a thick texture to the mixture.
Keep boiling on low flame until the milk reduces to three fourth of the quantity.
Now add the cornflour paste and keep stirring to avoid the lumps.
The mixture will turns thick,now add the chopped pistachios,cardamom powder, give and put off the stove.
Finally add the rose water, give a stir.
Let the mixture cools, pour this kulfi mixture to the kulfi mould and keep in freezer for atleast 2-3hours.
Remove from freezer,insert a stick and freeze again.
Once the kulfi is completely set, just pass the mould under the tap water for a second,pull the kulfi from the mould.
Serve immediately and enjoy!!!
Once i went through the Kesar Pista Kulfi recipe challenged by Shruti of Shruthi Rasoi, i started immediately making this incredible nutty kulfi for our afternoons dessert. Thanks Shruti,am just relishing the kulfi dear and loving it, its was so creamy,highly nutty with a superb saffron flavour. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. If you want to be a part of this challenge, dont forget to join us, just send a mail to the Divya and get ready to face the challenge every month.Sending to Srivallis Summer Special Mela.
1litre Milk
1/2cup Condensed milk
1/4cup Sugar
1tbsp Cornflour
1/2tsp Cardamom powder
1/4cup Chopped pistachios
1/4tsp Saffron strands
1/4tsp Rose water
Make a thin paste with cornflour and enough milk,keep aside.
Bring boil the milk, condensed milk, sugar in a heavy bottomed pan.
Boil the milk and keep scraping the cream from the sides of the pan, this helps to give a thick texture to the mixture.
Keep boiling on low flame until the milk reduces to three fourth of the quantity.
Now add the cornflour paste and keep stirring to avoid the lumps.
The mixture will turns thick,now add the chopped pistachios,cardamom powder, give and put off the stove.
Finally add the rose water, give a stir.
Let the mixture cools, pour this kulfi mixture to the kulfi mould and keep in freezer for atleast 2-3hours.
Remove from freezer,insert a stick and freeze again.
Once the kulfi is completely set, just pass the mould under the tap water for a second,pull the kulfi from the mould.
Serve immediately and enjoy!!!
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