2013/07/31

SHORT BREAD SANDWICH COOKIES


Recipe Source - momitforward.com

INGREDIENTS
All purpose flour/Maida  – 3/4 Cup 
Salt – A Pinch
Butter – 6 tbsps
Sugar – 1/4 Cup
Vanilla essence – 1/2 tsp
Fruit jam – 3 tbsps


METHOD OF PREPARATION :

1. Preheat the oven to 350 F/175 C.
2. In a bowl, mix butter and sugar .Add the vanilla to it and mix it once.
3. In another bowl , sift together the flour and salt.
4. Then add flour to the butter and sugar mixture .Knead to make dough.
5. Transfer the dough onto a surface dusted with flour and shape into a flat disk. Wrap it up with plastic and chill for 30-60 minutes.
6. Roll the dough 1/4 inch thick and cut out desired shapes with cookie cutter.Cut a hole from the middle of each shape with a straw or cutter.
7. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
8. Bake them  for 20-25 minutes, until the brown. Remove it and allow it to cool down.
9. Spread jam on the flat side of the cookie . Place cookie with a hole over it.

Yummy cookies are ready to serve.



2013/07/30

GATTE KI KADHI / MOONG DAL BALLS IN YOGURT SAUCE


I prepared this delicious kadhi for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .


INGREDIENTS:

Gattas :

Besan (bengal gram flour) - 
3/4 cup
Chilli powder - 
1 tsp 
Carom seeds - 
1 tsp 
Curd-  
1 tsp  
Salt to taste

Kadhi :

Curds - 
2 cups, beaten
Besan (bengal gram flour) - 1 tsp
Curry leaves - few 
Cumin seeds - 
1 tsp  
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder - 
1/4 tsp 
Chilli powder - 
2 tsps
Salt to taste
Coriander leaves - few

METHOD OF PREPARATION :

Gattas:


1) Knead a firm dough with the above said ingredients with little water.

2) Make small balls of the dough and steam them in idli pan till done or boil water in a pan and cook them in it till done .Drain the water and keep them aside.


Kadhi :


1) Mix well the beaten curds, gram flour, ½ cup of water without lumps .

2) Heat oil in a pan .Add the cumin seeds, mustard seeds,curry leave and  asafoetida.

3) When they plutter ,add the turmeric powder, chilli powder and sauté for a few seconds.

4) Add the curd mixture, 1 cup of water and salt .Boil for few minutes ,stir it continuously, so that the kadhi does not split/curdle. Keep aside.


For Gatte ki kadhi  :

1) Add the prepared gattas to the kadhi and bring to a boil. 

2) Garnish with coriander and serve hot with rice or parathas.


2013/07/29

RED BELL PEPPER PINEAPPLE SAUCE



A yummy sauce from Anjana Aunty for this month's Potluck .


INGREDIENTS-

Pineapple - 1 cup
Red bell pepper - 1 
Lemon juice-3.5 tbsps
Cinnamon-1 
Chili flakes-2 tbsps
Sugar- 1/2 cup
Salt - 1/2 tsp

METHOD OF PREPARATION :
  1. Blend pineapple pieces and sliced bell pepper separately.
  2. In a pan,add blended pineapple , pepper and cinnamon stick .
  3. Boil for 2 minutes on medium heat.
  4. Then add sugar,salt,lemon juice, chili flakes and cook in slow flame for 8-10 minutes .Remove from flame when proper consistency of a sauce is reached.
  5. Store in a glass bottle when it cools down .
Serve with Sandwices / Papads .



Jagruti's Cooking Odyssey

2013/07/26

VELLAM THENGGAIPAAL SEMIYA PAYASAM / COCONUT MILK JAGGERY VERMICILLI KHEER

Tamil Month 'Aadi' is a very special month for various forms of Goddess Durga .Every friday of this month is very auspicious for us .Last friday of aadi , we celebrate Varalakhmi Viratham . We generally prepare a sweet prasadams for Aadi Velli . 

I prepared this yummy kheer for the first friday of this month .




INGREDIENTS :

Coconut milk - 1 1/2 cups thick
Jaggery syrup - 1 1/2 cups
Vermicilli - 1 cup
Ghee

METHOD OF PREPARATION :

1) Roast vermicilli in a spoon of ghee for 2-3 minutes till golden.
2) Meanwhile , take thick coconut milk and prepare jaggery syrup without impurities.
3) Heat a heavy bottomed vessel and boil coconut milk .
4) When it starts boiling well , add roasted semiya to it and stir it up well  .
5) Then , add jaggery syrup to it and mix it up well . Simmer to slow flame till done . Add few spoons of ghee before removing from the flame .Garnish with Almonds / Cashews.


2013/07/25

BRINJAL STUFFED PARATHA




INGREDIENTS :

Brinjal small - 4 - 5
Chilli powder - 1 tsp
Ginger garlic paste -  1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Garam masala -  1/2 tsp

METHOD OF PREPARATION :

1) Boil brinjal in pressure cooker for 4 whistles till it softens well with little water.
2) Then , saute brinjal with spice powders and salt for a minute.
3) Allow it to cool down.
4) Meanwhile , knead soft dough for roti / chapathi .Make a medium size ball of dough and roll over.
5) Place brinjal masala stuff in the center . Place another rolled chapathi over it .Seal the edges.
6) Heat oil in tawa.  Place it , sprinkle a spoon of oil , flip to its side till done .
7) Serve hot with Dal /Kurma .

Linking it with Priya akka's 




Viji's Show your Style - Aloo or Brinjal 











2013/07/24

RAJASTHANI THALI FOR SNC - 10



A yummy Rajasthani Thali treat for the Challenge by Manjula ..........Truly delicious recipes dear .........Thali includes 

Boondhi Raitha


Panchmel subzi




INGREDIENTS :

Cluster beans ,French beans,Ivy gourd,Radish,Potato - 2 cups ,finely chopped
Tomato -  1
Cumin seeds - 
1 tsp 
Mustard seeds - 
1/2 tsp 
Chilli powder- 
1 tsp
Turmeric powder-
1/4 tsp 
Coriander powder - 2 tsps
Salt to taste


METHOD OF PREPARATION :

1) Heat oil in a pan.When hot, add the cumin seeds .

2) When it splutters,add the veggies and saute for few minutes .

3) Then , add  Tomato and salt .Cook the veggies covered till they are half done . 

4) Now add spice powders and mix well .Simmer to slow flame , cover with a lid and cook till done .

5) Serve hot with Rice / Roti .

Gatte Ki Kadhi  :






INGREDIENTS:

Gattas :

Besan (bengal gram flour) - 
3/4 cup
Chilli powder - 
1 tsp 
Carom seeds - 
1 tsp 
Curd-  
1 tsp  
Salt to taste

Kadhi :

Curds - 
2 cups, beaten
Besan (bengal gram flour) - 1 tsp
Curry leaves - few 
Cumin seeds - 
1 tsp  
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder - 
1/4 tsp 
Chilli powder - 
2 tsps
Salt to taste
Coriander leaves - few

METHOD OF PREPARATION :

Gattas:


1) Knead a firm dough with the above said ingredients with little water.

2) Make small balls of the dough and steam them in idli pan till done or boil water in a pan and cook them in it till done .Drain the water and keep them aside.


Kadhi :


1) Mix well the beaten curds, gram flour, ½ cup of water without lumps .

2) Heat oil in a pan .Add the cumin seeds, mustard seeds,curry leave and  asafoetida.

3) When they plutter ,add the turmeric powder, chilli powder and sauté for a few seconds.

4) Add the curd mixture, 1 cup of water and salt .Boil for few minutes ,stir it continuously, so that the kadhi does not split/curdle. Keep aside.


For Gatte ki kadhi  :

1) Add the prepared gattas to the kadhi and bring to a boil. 

2) Garnish with coriander and serve hot with rice or parathas.



MOONG DAL :








INGREDIENTS :

Green Moong Dal - 
1/2 cup 
Cumin seeds - 
1/4 tsp
 Asafoetida - pinch
Turmeric powder - 
1/4 tsp
Salt to taste
Ginger + garlic + green chillies paste - 1 tsp
Garam Masala - 
1/4 tsp 

METHOD OF PREPARATION :


1. Pressure cook the Moong Dal till soft and keep aside.

2. Heat oil in a pan .When hot , add cumin seeds, red chilli powde , asafoetida , turmeric powder ,Garam Masala and ginger garlic green chillies paste.Saute for few seconds .

3. Then ,add the cooked Dal with little water . Cook in slow flame for about 10 minutes 

Serve hot with Roti .


MOONGDAL WADI CURRY :





INGREDIENTS :



Moong Wadi -1 cup 
Coriander leaves -  2 cups
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Dhania Powder - 1 tp
Jeera Powder - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1. Heat oil in a pan.When hot ,add the cumin seeds .When they splutter ,add the spice powders with 1/2 cup water and then the wadies.

2. Add salt and cook them till the wadi's are well cooked and are soft .

3. When the curry thickens , remove from the flame . Garnish with coriander leaves.

BATTI :






INGREDIENTS :

 Wheat flour - 
1 1/2 cup 
 Salt to taste
 Ghee


METHOD OF PREPARATION :

1. Knead all the ingredients to a stiff dough . Then take a small ball of dough and roll it.

2. Preheat the oven at 375 degrees and place the baati's on a baking sheet for about 15 minutes or till they turn brown on the surface.

3. After baking you can fry them in ghee till golden brown.

4. Batti's can be served dipped in pure ghee .


GOOND KI LADDOO  :





INGREDIENTS :

Whole wheat flour - 
1 1/4 cups 
Edible gum/goond/Eating gum - 
3 tbsps
Powdered sugar- 
1/2 cup
Cardamom powder - 
1/2 tsp 
Ghee
METHOD OF PREPARATION :


1. Heat ghee in a pan, add the whole wheat flour and roast it on a slow flame while till golden brown. Allow it to cool.

2. Then , deep fry the goond/edible gums  in hot ghee till the pieces puff up. Drain ghee and keep aside.

3. Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

4.Make small laddoos with ghee if needed .


Makkai ki roti and Bajiri ki roti .






Makki ki roti :

INGREDIENTS :

Maize/Corn meal - 
1 cup 
Salt to taste
Warm water -
1 1/2 cup 
Ghee or butter 

METHOD OF PREPARATION :


1) Knead all the ingredients to form smooth dough.

2) Cover and keep aside for 5-10 minutes.

3) Flatten the dough by patting it using fingers and palm.

4) Then dust it with some dry flour . Make small balls of it and flatten it again to make round .

5) Heat tawa , roast them about a minute each side, should puff up nicely.

Makki ki roti is ready to be served .

BAJIRI KI ROTI :


INGREDIENTS :

Bajra atta/ millet flour - 2 cups
Salt to taste
Warm water
Ghee / Oil

METHOD OF PREPARATION :

1. Knead out the bajra atta/ millet flour and salt in a large bowl with small amount of water . Keep mixing till the flour and water start to come together. 

2. Don't add excess water as your dough will become sticky . Add very little at a time as required to make the dough come together. 

3. Make a smooth, medium-firm dough. When the dough is done, cover with it with a foil and keep aside for 15 minutes.

4. Divide the dough into small equal-sized balls and roll them like normal roti dusting it with dry flour. 

5. Then , place them in hot tawa . Flip to it sides till done . 

Bajiri ki roti is ready to be served .


KESAR MALAI LASSI :




INGREDIENTS :

Saffron Extract - 1 tsp 
Milk - 1 cup 
Whipping cream - 1/2 cup 
Sugar to taste)
A pinch of Salt 
Water - little

METHOD OF PREPARATION :

1. Blend all ingredients in a mixer till smooth and the sugar dissolves.

2. Serve chilled. 

BOONDHI RAITHA :





INGREDIENTS :

Yogurt/Curd - 1 cup 
Water - 1 1/2 cup 
Boondi - 1/4 cup 
Cumin powder -1/2 tsp
Salt to taste
A pinch of red chilli powder/Chilli flakes 

METHOD OF PREPARATION :

1. Blend add all the ingredients except boondi till smooth and frothy.

2. Then add boondi to the chaas/raitha .

Serve chilled.


Linking it up with 


2013/07/23

BRINJAL POTATO CURRY





INGREDIENTS :

Brinjal - 3 medium
Potato - 3 medium
Tomato - 1 
Onion - 1
Salt to taste
Ginger garlic paste - 1 tsp
Garam masala - 1 tsp
Turmeirc powder - 1 tsp
Curry leaves

METHOD PREPARATION :

1) Boil potatoes and brinjal in pressure cooker for 2 whistles.
2) Meanwhile , Saute onion and tomato with a spoon of oil till tender.
3) Add the masalas and spices with salt.Saute till the raw smell leaves.
4) Add Veggies finally and mix them well with the masala .
5) Remove from the flame .Garnish it with Corinader leaves,

Serve hot with Roti .

Viji's Show your Style - Aloo or Brinjal