Cooking Fundas

Rajasthani Laal Maas

2011-11-16T12:29:00.000+05:30

Laal Maas that literally translates to Red Meat, which is a royal treat of rajputana kitchen..Its a perfect spicy, hot, very delicious aromatic recipe for a cold winter night..but people with weak stomach, plz avoid it, as it is a very hot(both chilli hot and spice hot)dish...But me and my family love the taste of this dish a lott..So i love to share it with u all...:-)

Cooking Time-1hr
Serves-4

Ingredients

1 Kg Mutton(Cut in to medium sized chunks)
3tbsp Dry Red Chilli paste
5-6 Whole Dry red chilli
6-7 Crushed Dry red chilli
1 1/2 cup Ghee
1/2 cup Curd
1 tbsp Garlic paste
7-8 Green Cardamom
3-4 Black cardamom
2'' Cinnamon stick
1 tsp Cumin seed
3 Bay Leaves
4 Medium sized Onion-sliced
7-8 Cloves of Garlic-chopped
3 tbsp Coriander Powder
Salt to taste

Method

Heat ghee in a heavy bottomed vessel/Handi.
Add bay leaves, green cardamoms, black cardamoms, cinnamon, cumin seed and chopped garlic.
Saute for 2-3 mins and add sliced onions and again saute until they become golden brown.
Add mutton pieces, red chilli paste, salt, garlic paste to the above and saute for 5 mins.
Now add curd, coriander powder, crushed red chillies .
Cover the lid and cook stirring in between.
Cook till the mutton pieces become tender.

Then add whole dry red chillis and cook for 2-3 mins more.
Serve hot with rice/biriyani/roti/paratha/naan...enjoy..:-)

Rava Dosa

2011-11-09T12:34:00.001+05:30

Hello friends, hope u all r doing fine...im soo sorry for nt posting regularly nw a daz...:('
actually my son who is now 1.10yrs old, needs my attention a lott, and i cdnt see his sad face, so i enjoy my time with him nw and thats the reason nt able 2 blog n a regular basis...thats why i decided not to continue any more with one of my fav events i.e; Blog Hop Wednesdays...though i enjoyed a lott during the 1st season, i cdnt able to do so now...So this is my last post for that event, and this post is the one which i missed in 6th week's Blog Hop, where my pairing was with Harini of Tamalapaku, who has a nice blog with so many mouthwatering delicacies..after going through her posts, i decided upon this Rava Dosa, as its a fav of mine and i wanna try it for long...Whenever i went to restaurants, i jumped upon this rava dosa, and ordered it everytime...its a very tasty and easy to make dosa, and thanx to Harini and Radhika, i learned this recipe now...and can make it at home anytime i want...so friends, lets go to the recipe and enjoy this yummy food..:-)

Ingredients

1 Cup Roasted semolina/rava/sooji
1/4 Cup All purpose flour/maida
1/4 Cup Rice flour
2 Cups Curd - Whisked
1 1/2-2 Cups Water
1-2 Green Chillies - Chopped
1 Cup Chopped Onions
1 tsp Finely chopped ginger
Few chopped curry leaves and coriander leaves
1-2 tsp roasted (cumin+dry red chilli) powder
Salt to taste
oil

Method

In a bowl take rava, maida, rice flour, curd, roasted (cumin+dry red chilli) powder and salt to taste.
Mix the above properly and keep it for 10-15mins like this.
The batter will be lil stiff after 10-15mins, so add as much water needed and stir well to get a watery consistency.
Add chooped onions, gingers, green chillies and chopped leaves to the batter and mix well.
Heat a tawa/griddle, pour a spoon full of batter in a circle from edges to the center.
Do not the spread the batter and do not fill the small gaps in between.
We hav to remember that rava dosa is very thin, so take as much batter needed and try to make a thin rava dosa...
Drizzle lil oil around the edges and cook till it turns crispy and the edges leave the griddle.
It takes slightly longer to cook than the traditional dosa..
Gently flip it over and cook for some more time.

Fold it into a tringle or any shape of ur choice..
Serve hot with chutney or any side dish of ur choice...enjoy...:-)

See what other blog hoppers are doing in 6th week's Blog Hop..:-)

Dal Vada / Masal Vadai / Lentil Fritters

2011-11-03T12:19:00.002+05:30

Time for Blog Hopping again and this is the 8th week for BLOG HOP WEDNESDAY EVENT...my pairing is with Priya of BON APPETIT...She has a gr8 space with so many yumm delicacies, among which i decided to make these yummy Vada/Vadai/Fritter, as it reminded me of my Mom's Dal Vada...Its a very nice combo with evening tea/coffee...:-)

Ingredients

1 Cup Bengal gram/ Chana Dal
2 tbsp Toor Dal/ Pigeon Peas
1 tbsp Semolina/sooji
2 red chillis
1-2 Green chillies-chopped
2-3 Garlic flakes-chopped
1'' Ginger-chopped
1 tbsp Fennel Seeds
A small pinch of Asafoetida/hing
Salt to taste
Few coriander leaves and curry leaves-chopped
water
Oil

Method

Wash and soak the lentils/dal in enough water for 1-2 hr.
Retain a fistfull of dal separately and grind the rest with red chilli,ginger and garlic to a coarse paste.
Add very lil water if necessary.
In a bowl add the paste with the chopped leaves and the whole lentils.
Add salt, asafoetida, fennel seed to the above paste and mix properly.
Apply oil/water to ur hand, take 1 scoop from the paste and give it a shape of the disc.
Repeat this action with all the paste and keep the discs in a plate.
Heat oil in a deep bottomed pan/kadai.
Slid these discs in to hot oil and let them cook in medium flame till golden brown in color.

Serve hot with chutney or sauce of ur choice or enjoy them with a cup of tea/coffee....:-)

Check what other Blog Hoppers are doing here :-

Tomato Onion Bonda

2011-10-20T05:52:00.000+05:30

Hello Friends, hope all of u r fit and fine....blog hop time is here again...and this is the 7th week for Blog Hop Wednesdays...This time my pairing is with Priya of Now Serving..She has a lovely blog with so many delicious recipes..and i love all the clicks and presentation of foods at her blog...i decided to do a quick recipe from her blog and the Tomato onion bonda sounds very interesting...Check the original recipe here..

Ingredients

2-3 Tomatoes
1 Onion
1-2 Green Chillies
1/2 to 3/4 cup rice flour
A pinch of Asafoetida
Few chopped curry leaves
Salt to taste

Method

Chop tomatoes, onions and green chillies..
Add rice flour, salt, asafoetida, curry leaves to the above and mix them in by applying lil water or as priya said u can mash the vegies in a bowl, once they appear minced and leave water, add rice flour...No need to mix more water in this case, then add salt, asafoetida and curry leaves to it.

Make round balls and deep fry them in medium flame.
Serve hot with sauce or chutney of ur choice...enjoy..:-)

Check what other blog hoppers are doing here:-

Wish u all had a gr8 Durga Puja...:D

2011-10-16T17:51:00.000+05:30

Hello friends...i was out of town for 15 days...so unable to get n touch wid u all...:(
Hope every1 enjoyed the holidays...i really had an awesome trip to Orissa...soon i'll post some delicious things for u all....hav a nice time...keep enjoying....:-)

Muruku/Mudki/Chakli

2011-09-29T13:30:00.002+05:30

Hello friends..im soo sorry for posting lately for this week's blog hop...i was unable to open blogger.com from my browsers from yesterday...now finally able to post it...:)

This is the 5th week for Blog Hop Wednesdays and im paired with a very nice Blogger Friend Bhagyashree..She has a gr8 space there...When i was searching for a recipe from her posts, i saw this muruku and it reminds me all my childhood days..soon i decided to make this out for the blog hop...:-)

I made lil variation to the original recipe...so u can check Bhagyashree's recipe here..:-)

Ingredients

Chakli Maker

1/4 Cup Urad Dal(Spilt black gram..skinned)

1 Cup Rice Flour

1 tbsp Cold Butter

1/4 tsp Hing(Asafoetida)

1/4 tsp Bhuna Jeera powder(roasted Cumin seeds powder)

Salt to taste

Oil

Method

Roast the dal till it turns light brown in color..

Cool and grind to a fine powder.

Mix rice flour, urad dal powder, salt and roasted cumin seeds powder in a bowl.

Add the cold butter in to it and mix in ur hand to get breadcrumb like consistency.

Dissolve the hing in lil water and add this to the above mix.

Add some more water to get a firm but soft dough.

Prepare the chakli maker by oiling it.

Fill the dough within the maker and press them through and try to shape them as circles on a oiled plastic sheet.

Keep for 2 mins.

Heat oil in a kadai and fry these murukus in medium heat till their color changes to light brown.

Drain them in kitchen towel and let them cool before storing in the air tight jars..

Serve as snacks with tea or have it as it is...enjoy...:-)

See what my other Blog Hoppers are doing here..:-)

Cheesy Smile

2011-09-24T17:34:00.000+05:30

Breakfast is the most important meal of the day...and i have to make it tasty, healthy and nutritious for my lil one..I cant rely on the cerels ny more...So always trying to make funny yet yummy food for him and this Cheesy smile is one of the real hit with my son...he loved it so much and even my hubby and I, liked it a lott...Infact my hubby suggested this name Cheesy Smile...:-)

Ingredients

1 Slice of Bread
1 Egg
1/4 cup Milk
Slices of Cheese
Small amount of Tomato
A small pinch of Black Pepper powder
Salt to taste
Butter

Method

Take the bread slice and cut out 2 small circles for eyes and a longer curved hole for the mouth below the eyes.
Cut out 2 small circle from the tomato to make the eyes and a longer curved slice for the mouth.
Cut the cheese slice in to smaller slices..
Butter one side of the bread and lay in warmed frying pan, butter side down.
As bread begins to fry, beat egg and milk together with the addition of black pepper powder and salt to taste..
You can also break a whole egg over the bread without adding the milk..but milk increases the taste..:-)
Pour the egg milk mix over the bread.
Flip bread when the egg showing through the eyes and mouth becomes firm.
Cook for 5 mins in low flame and flip again.
Now place the cheese slices all over the bread and make the nose with the cheese.
Place the circle shaped tomatoes in the place for eyes and curved slice of tomato in place of mouth.
Cover the lid and cook for 3-5 min more in low flame.

Take out of the pan and serve hot to ur kid or have it urself...U can also give 2-3 of these cheesy smiles in the lunch box of ur child...enjoy..:-)

Badam Kheer

2011-09-23T18:43:00.000+05:30

Badam Kheer is a superb and exotic desert made of badam/almonds..It has a thick creamy texture with a divine taste... :-)

Ingredients

20-25 Almonds/badam
1 lr Milk
3/4 Cup Sugar
A Pinch of Saffron
A very small pinch of Cooking Camphor
1 tsp Cardamom Powder
Few Silvered Pistachios and Almonds for Garnishing

Method

Blanch, peel and grind the almonds in to a coarse paste.
Mix in to half the quantity of milk(unboiled) and set aside.
Pour the remaining milk in a thick bottomed vessel and bring to a boil.
Add sugar and simmer for 5-7 min.
Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil.
Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange.
Pour it into the kheer, just before taking off the flame.

Add the cardamom Powder and garnish with almond and pistachio silvers...enjoy..:-)

* Sending this exotic dessert recipe to Raven and Anu's Event for Almonds

and to Anu's Diwali Event

Eggless Date and Walnut Cake

2011-09-22T23:19:00.004+05:30

This eggless date and walnut cake is a very tasty sponge cake recipe with the added taste of dates and walnuts.The cake is very easy to bake and simply divine..:-)

Ingredients

3/4 Cup All purpose flour(Maida)
1/2 Cup Chopped Dates
1/4 Cup Chopped Walnuts
1/4 Cup Water for soaking
Sweetened Condensed Milk 7 oz(3/4 Cup + 2 tbsp)
1/2 Stick Unsalted Butter(melted)
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Vanilla extract

Method

Soak chopped dates in 1/4 cup to 1/2 cup lukewarm water for 30mins.
Puree it by adding very little water which has used for soaking.
Preheat oven at 325 F(160 C)
Shift flour, baking powder, baking soda for 2-3 times.
Add melted butter, condensend milk and vanilla extract.
Add the pureed dates and mix.
Fold in chopped walnuts.
Grease baking dish with little butter.
Pour the prepared batter in to it and plain the surface by a spatula.
Bake for at least 45 mins.

After turning off keep the pan for 5 mins more inside the oven.
Remove and let it cool down completely before cutting.
Make pieces and serve...enjoy..:-)

*Sending this to Kalyani's Global Food Festival Event:-

and also sending it to Ayeesha's Any One Can Cook : Series 34

I'm Truly Blessed - More Awards..:-)

2011-09-17T02:51:00.001+05:30

I am overwhelmed to receive more awards for my blog...so happy to receive total 6 awards..:-)
This time 4 extremely lovely friends passed on these awards to me..Thanx a lot to Wan Maznah, Santosh Bangar, Deepthi and Savitha Raj for these lovely awards...They have really gr8 spaces with so many differnt recipes..i love all there blogs a lott..Sooo sorry for posting these awards lately...but really feel honoured for receiving awards from u all...Thanks 2 all of u again...:-)

Awards from Wan Maznah and Santosh Bangar:-

Award from Deepthi , this award is for participating in her Healthy Snacks Event:-

Awards from Savitha Raj:-

Now i would love to share these above 3 awards given by Savitha with some of my lovely friends as per her rule...plz accept this as a token of love from me...:-)

Sensible Veg
hamaree rasoi
Delicious Recipes 4m Pranati's Kitchen
Delicious Desi Dishes
BON APPETIT
munchmunchcrunchcrunch
NOW SERVING
Palakkad Chamayal
Prats Corner
My Culinary Trial Room
A Girl's Diary
Ammaji Recipes
My Kitchen Experiments
US Masala

Aloo Bara

2011-09-16T11:11:00.000+05:30

Aloo/potato is a fav vegetable among all oriyas...Aloo Bara/potato vada is a dish, which is prepared as a snack for tea time usually...mainly during rainy days, my father always wanna have this in evening...in this recipe the peels of potatao is also used...it is a very tasty and easy to make recipe...This is one of my fav snack too...:-)

Ingredients

1 Big Aloo/Potato(Wash and cut in to cubes)
1 Medium sized Onion(chopped)
2-3 Green Chillies(Chopped)
1 tsp Roasted Cumin Powder

1 tsp Chat Masala

2 tsp Besan/gram flour
Salt to Taste
Water
Oil

Method

Make a fine paste of the potato/aloo cubes and keep in a bowl .
Add chopped onions.chopped green chillies, roasted cumin powder, chat masala, salt to taste and gram flour/besan to the potato/aloo paste.
Mix properly by adding required amount of water to make a thick paste.

Do not add excess water.

Wet your hand and take a spoon of the potato paste in ur hand to give it a round shape like patties.

Continue till the paste finished..keep these round shaped patties in a plate.

Heat 1-2 tsp oil in a tawa or a pan over low heat.

Slip in the patties not too many at a time.

Pan-fry on both the sides till golden brown and crisp over low heat.

Add oil in between if required.

Serve hot with sliced onions, sauce or chutney of ur choice...enjoy..:-)

Green Gram Stir Fry

2011-09-15T03:05:00.000+05:30

Friends, Blog hop time is here...this is the 4th week of Blog Hop Wednesdays and this time im paired with Vidya of Kurryleaves...She has a lovely blog with so many delicious recipes..and i love all the clicks and presentation of foods at her blog...This time i decided to make Green gram stir fry/cherupayar thoran which looks very similar with a recipe of my state called as gaja muga bhaja...:-)

I love this recipe a lott during my whole childhood..My mom used to prepare this and after seeing this recipe at Vidya's blog, i just wanna have it soon....The lentils used in this recipe made it a very healthy yet tasty recipe which we can have anytime as snacks or breakfasts...I made lil variation to Vidya's recipe..so u can check the original recipe from her blog here....:-)

Ingredients

1 Cup Sprouted Green Gram/Cherupayar/Muga/Moong

1/2 Cup Sprouted Bengal Gram/Kala Chana

1/2 Cup Grated Coconut
1/4 tsp Turmeric Powder
1'' Ginger- minced
2 chopped Green Chillies
1 tsp Roasted Cumin Powder
1 dry Red Chilli
1/2 Cup chopped Onions

1/4 cup chopped Tomatoes

1/2 tsp Mustard Seed

Few Chopped Curry leaves

Few chopped Coriander Leaves

1 Slice of Lemon

Salt to taste

Water

Oil

Method

To make the sprouts:-

Wash and soak both the green gram and bengal gram in enough water for overnight.

Clean them again and tie them in a muslin cloth or a clean kerchief.

Keep them in a hanging position for about 8-9 hrs in a dark place.
Sprinkle water in between to keep the cloth damp.
After 8-9 hrs, we can get sprouts..
For longer sprouts,leave it for more hrs by damping the cloth in between...

To make the fry:-

Cook both the grams in water by adding turmeric powder and salt.
Heat oil in a pan/kadhai, add mustard seeds and let it sputter.
Now add red chilli, curry leaves, ginger and onions.
Saute till the onion turns pink and add green chillies, tomatoes and coconut.
Mix properly by adding roasted cumin powder.
Saute for 1min more.
Then add cooked sprouted grams to the above.
Saute for 4-5 min by adding salt if required and garnish with coriander leaves..
Switch off the gas and squeeze the slice of lemon and mix properly...

Serve hot as snack/breakfast or u can even have it as light lunch....enjoy...:-)

Check what other blog hoppers are doing here:-

Paneer Finger Kababs

2011-09-14T03:58:00.001+05:30

Paneer/Cottage cheese is a thing, i always love to hav in any form...So this recipe of Paneer Finger Kabab sounds soo interesting and tempting to me..here the shape of the paneer kababs r like our fingers, and beilive me,thats what tempted me more to make it...My friend Deeksha shared this recipe at her blog some days back...this recipe is awesome and really delicious..Its a very differnt way to have paneer with other veggies...Check the full recipe here :-

I made lil difference in the ingredients where i used 1 cup boiled and smashed potato in place of Lotus stem.

This is a big hit at home as everyone liked it..I served it hot with Roti..U can serve it hot with roti/naan/paratha/rice/fried rice.....enjoy..:-)

Thanx a lot to Deeksha for sharing such an awesome and lovely recipe.. :-)

Sending this to Aipi and Priya's Bookmarked Event

Sarapuli

2011-09-08T12:58:00.001+05:30

Sarapuli is among the heavenly recipes (Mahaprasad) offered at Lord Jagannath Temple, Puri...
It is a melt in mouth type desert, prepared from thick creams...cream is known as sara in oriya, so the name is sarapuli...i had it long back during my childhood,but never forgot the taste..so today im sharing this yummy desert of my Lord with all of u..:-)

Ingredients

1 litre Milk
50 gm Ghee
100 gm Very Thick Milk
U can also use condensed milk of same amount as me..:-)
For Syrup:- 100ml Water + 250gm Sugar + 1 tsp Cardamom powder

Method

Place the milk in a heavy buttomed panand boil continuously until a thick layer of cream/malai/sara forms on top.
Skim of the cream and continue the process till no more cream is formed..
Allow the cream to cool and mix it properly with the thick milk or condensed milk.
If the milk remained is enough thick as the consistency of condensed milk, then u can use it for further use in place of condensed milk...
Some people also use 1-2tsp of all purpose flour(maida) with thick milk and cream...but i dint use it to follow the authenticity...

Then heat lil ghee in a pan.
Pour 1 tbsp of the cream mixture to the pan and let it spread by its own..
When it is nicely browned, remove it and keep aside.
As these sarapulis are so soft, u must have to take extra care while removing it..
Repeat the process till the mixture is over.

To prepare syrup:-
Bring the water to boil along with the sugar and cardamom powder.
Stir it continuously till the sugar dissolves.
Let it boil for a few more minutes, remove from heat and strain.

Dip the fried cream cakes in the syrup and remove in a plate..
Here also u have to take extra care while removing else it'll break...
Serve hot...U can hav it chilled, but it tastes yumm while hot...soo try it and enjoy..:-)

Tagged For 7 Links Challenge

2011-09-05T00:57:00.001+05:30

Hello friends,this post is for the 7Links challenge...some days back one of my friends, Neha of From My Heart has tagged me for the game of 7Links..It is really an interesting tagging game happening in blogsphere recently..:-)
I had quite a nice yet tough time in thinking over the links..The game is to selecting 7 of your posts for the following categories:-

1. The Most Beautiful Post

   I love the way these posts look :-

   Dahibara Aloo Dum and Ghuguni Chaat

and Pakhala

2. The Most Popular Post

These 2 posts got the highest comments yet :-

Baigan Masala

and Kasoori Methi Paneer

3. The Most Controversial Post

    I do believe nothing is controversial in my posts.. :-)

4. The Most Helpful Post

    To make these recipes, i really worked hard and sure that these posts will help others to make these recipe easily..

    Pura Poda Pitha

   and Tawa Naan

5. A Post That was Surprisingly Successful

    I did not really expect to be such a gr8 hit.. :-)

    Kaankada Tarkari

6. A Post That did not Get the Attention it Deserves

    This is a very traditional and very very tasty recipe of Orissa, so i thought it deserved more attention :-

    Arisha Pitha

7. A Post I am Most Proud of

This post Brought honour, recognition and awards to me...:-)

Pachila Kadali Bara/Ripe Banana Fritters

Now im tagging 7 of my friends for this game...:-)

Hamaree Rasoi
Santosh's Kitchen
A Girl's Diary
Anu's Healthy Kitchen
Easy Cook
Dee's Kitchen
Indian Cuisine

Corn Dosa

2011-09-03T12:05:00.003+05:30

I love boiled corn and pop corns and also used cornflour in some chinese recipes...but sometimes back when i saw this Corn dosa recipe in a site--i ws soo happy and made my mind 2 make this soon...friends let me tell u the taste is out of the world and u can really get a quick and easy dosa...i served these yummy dosa with tomato chutney...and here it is:-

Ingredients

1 cup Corn Flour
2 tbsp Raw Rice Flour
1/4 cup All Purpose Flour(Maida)
1 Onion-chopped
2-3 Green chillies-chopped
1 tsp Cumin seeds
1'' Ginger-chopped
1 cup Butter milk(lil sour will be better)
Few Curry Leaves-chopped
Few Coriander Leaves-chopped
Oil for making dosa
Water as needed
Salt to taste

Method

Mix all the above ingredients except oil in a big bowl to make a batter of very very thin consistency.
Almost 3 times thinner than the usual dosa batter.
Heat a skillet/tawa, spread oil, pour a laddle full of batter .
Do not pour the whole thing in the center.
Try to make a circle with the help of the laddle while pouring.
After pouring, u can see lot of tiny wholes in the dosa.
Drizzle oil along the edges and on top.
Cook it in a very low flame as corn take more time to cook.

Flip to the other side and cook it till crispy.
Remove from tawa.
Serve it with the chutney of ur choice or hav as it is..enjoy..:-)

*Sending this recipe to Anu's EVENT - WWC - "Cornmeal For Breakfast" - started by Lite Bite

HAPPY GANESH PUJA

2011-09-01T11:20:00.002+05:30

Wishing u all a very blessed and happy Ganesh Chaturthi...May Lord Ganesh shower you with success in all your endeavours..May u find all the delights of life...May all your dreams come true...enjoy...:-)

I am celebrating this festival with Chuda Ghasa, an authentic dish specially used during Ganesh and Saraswati Puja...Check out the full recipe for Chuda Ghasa here :-

Ganesh Chaturthi also known as Vinayaka Chaturthi is the Hindu festival of Lord Ganesh, the son of Lord Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival...The festival is observed in the Hindu calender month of Bhadrapada, starting on the shukla chaturthi(fourth day of waxing moon period)...The festival lasts for 10 days ending on anant chaturdashi(fourteenth day of waxing moon period)...The date in English calender fall between 20th Aug- 15th Sep...

It is celebrated all over India but it is most elaborate in western and southern India..

Two to three months prior to Ganesh Puja, artistic clay models of Lord Ganesh are made for sale by specially skilled artisans..They are beautifully decorated and depict Lord Ganesh in various posees..Puja starts with the installation of these statues in colorfully decorated homes and mandaps in every locality....

This is a special time when family and friends get together for fun...
So I am wishing u laughter and fun to cheer ur days, in this festive season of Ganesh Puja and always..:-)

HAPPY GANESH PUJA...ENJOY...:-)

Capirotada

2011-09-01T01:26:00.000+05:30

Hello friends, this is blog hopping time again as its the 3rd week of the event Blog Hop Wednesdays...and im paired wid Swetha of Tastycurryleaf...When i saw her blog, i ws really mesmerized 2 c so many yummy and tasty bites thr..:-)..she really has so many recipes wid awesome presentations...I really could not make a choice out of those delicious ones...Finally i decided to try a totally new thing and that is what it call as Capirotada...The name itself seems very interesting 2 me, and its the first mexican recipe i tried out...Friends let me thanx 2 Radhika for her blog hop idea and then to Swetha for sharing such a delectable recipe...the taste is just superb....we all enjoyed it a lot..:-)

Capirotada is a Mexican bread pudding that is traditionally eaten during Lent..It is generally composed of toasted French bread soaked in sugar syrup, raisins and walnuts..It is best served warm but many love 2 have it chilled...I like it in both the ways..I made a lil variation by using cottage cheese in addition with cheese and i used sugar in the syrup as i cdnt get the brown sugar...u can check the original recipe here..:-)

Ingredients

5-8 White Bread Slices
1/2 cup Shredded Cheese
1/2 cup Raisins
1/2 cup Crumbled Cottage Cheese/paneer
1 cup Sugar Syrup
(1 cup sugar + 1 1/2 cup water + 1'' cinnamon + Star anise as per taste)

Method

Lightly butter both sides of the bread slices and toast till light brown..
Tore the slices in to small pieces and keep aside.

In a pan add all the ingredients for sugar syrup and bring to boil.
Then reduce to simmer for 10-15mins till the sugar dissolves and syrup is formed.
Strain the syrup and keep aside.

Grease a square baking dish perfectly and layer it with the bread pieces.
Top the layer with raisins and crumbled paneer/cottage cheese.
Pour the syrup over this so that the bread is completely soaked by the sugar syrup..
Then sprinkle the shredded cheese over this.
Bake it in a pre-heated oven in 180C for 20 min or more until syrup is absorbed.

Allow it to come down to room temp before slicing..
Serve warm/chilled with ice cream or as it is...enjoy..:-)

See what other Blog Hoppers are doing :-

Caramel Poha/Aval Kesari

2011-08-31T10:41:00.001+05:30

I love Poha and also kesri made of sooji is one of my fav...:-)
But this aval kesari using caramel syrup is totally a new thing for me, and it looks soo yumm n Priya's Place when i 1st saw it thr...when i tried this, the taste s heavenly...everyone n family liked it a lott...Its a very different yet healthy and tasty way to have the kesari with poha...Just check it out the full recipe here:-

I served it chilled as a desert..its a quick and easy to make desert which u can use for party recipes too..:-)
I made caramel syrup at home and used it in this recipe, and this dish is a real hit at my home..even my son liked it a lott...Thanx a lott Priya for sharing such a nice and delectable recipe...friends plz visit her space, she really has a damn good space wid so many new as well as authentic and healthy recipes...:-)

I am linking this recipe to Priya's Bookmarked Event

Kasoori Methi Paneer

2011-08-25T05:30:00.003+05:30

I love the addition of kasoori methi...be it with chicken, aloo ,paneer or ny other recipes...this is an awesome recipe and a gr8 combo with rice or roti for the meal...it can be a party dish too as the taste is just superb..:-)

Ingredients

400gm Paneer(cottage cheese)(cut in to cubes)
40gm kasoori Methi
1 Onion(sliced)
1 Tomato(chopped)
1tbsp ginger-garlic paste
4 Cashew nuts(soaked in water for 20min)
1tbsp thick Curd
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
2 Cardamoms(crushed)
Salt to taste

Method

Heat Oil in a pan/kadai and fry the paneer cubes.Keep aside.
Make a smooth paste of tomatoes and cashew nuts.
Heat oil in a pan, fry the onions till light pink.
Add in red chilli powder with ginger-garlic paste and fry for 2-3 min.
Add tomato-cashew paste and fry for 2 more mins.
Now add coriander powder, cumin powder, salt, turmeric powder, beaten curd and kasoori methi.
While adding curd, just make the flame low and add slowly by stirring continuously.
Finally add fried paneer cubes with water needed and cook for 5 mins.
Add crushed cardamom and cook for 1-2 min more.

U can make the thickness of the gravy according to ur choice...I like it medium thick...:-)
Serve hot with rice/roti/paratha/naan etc....enjoy..:-)

Stuffed Mango Pancakes

2011-08-23T13:00:00.000+05:30

Mangoes--ummm my fav fruit ever...:-)
Although i prefer to have mangoes as they r, rather using it in any other thing, i could not stop myself from making these yummy stuffed mango pancakes after seeing them n one site...Sorry to say i forgot that site's name, but after seeing only i could not stop myself from drooling over those tasty bites...finally i made mind to make those yummy crepes...u can have it as desert or even use it for breakfast....choice is urs...i like it as a dessert--a real delicious one...:-)

Ingredients

Batter:-
1 cup All Purpose flour/maida
1/2 cup powdered sugar
1/4 cup melted butter
2 eggs( u can choose to use only yolks if u want)
1 cup Milk
1 cup mango puree
oil

Stuffing:-
2 mangoes
2 cup thickened cream
1/2 cup powdered sugar

Sauce:-
1 mango
2tbsp thick coconut milk
2tbsp Milk
2 tbsp powder sugar

Method

Whisk eggs, butter and sugar till sugar dissolves.
Mix mango puree and milk to it.
Add flour to it lil by lil andmix properly.
Cover the mixing bowl with a cling film.
Let the batter rest inside fridge for 30mins.
Heat the pan in medium high heat, when the pan is heated reduce heat to low.
Spread 1 tsp oil in the pan.
Pour a ladleful of batter in to the pan and let it spread by its own..
When the top surface of the pancake starts to firm up, remove from heat.
Do not fry otherside of the pancake(i did this mistake..:-(..)
Place the pancake on a sheet of baking paper on a flat surface to cool.
Repeat these above process for making more pancakes..

Whip cream on high speed incorporating sugar bit by bit until stiff peaks form.
Sliced mangoes in to medium sized chunks.

Place the pancake on a fresh baking paper, fried side facing up.
Wipe excess oil(by this time the pancake must b cool to the touch)
Put 1 tbsp of cream in the center of the pancake, followed by a mango slice and top off with another tbsp of cream.

Fold the pancake to create a rectangular/square puff, starting with the length first then the width.
Turn pancake upside down and wrap in a sheet of baking paper.
Chill it in fridge for at least 3 hours to allow the cream to set before serving.

For making the sauce, just mix all the ingredients listed in a food processor or a blender.

Serve the pancakes topped with the mango sauce....enjoy..:-)

Onion Bhakri

2011-08-18T00:29:00.001+05:30

Hello Friends...This post is for 2events and interestingly both r started by Radhika....:-)

One is for the 2nd week of Blog Hop Wednesdays event and the other one is Let's Cook-Scrumptious Breakfast started by Radhika....

The Blog Hop encourages us to try our fellow blogger's recipes..This time my pairing is with an interesting blogger called Raksha of Raksha's Kitchen..She has many wonderful recipes and some authentic Goan recipes, on which i could not resist myself from drooling over... ;-)

Finally i decided upon this Onion Bhakri(Check the original recipe) which is an easy to make and tasty recipe for breakfast/snacks...I just modified the orginal recipe lil bit according to my taste...Glad to mention my hubby and son loved this bhakri a lott...:-)

So here it is...:-)

Ingredients

1 1/2 Cup Semolina(Sooji)
2 Chopped Onions
2 tbsp Grated Coconut
2 tsp Curd
1 tsp Chopped Curry Leaves
1 tsp Chopped Coriander leaves
1-2 Chopped Green Chillies
1 tsp Turmeric Powder
1 tsp Roasted Cumin powder
Salt to taste
Oil

Method

Mix Curd with 1/2 cup of water.
Add semolina with the other ingredients to it except oil.
Mix well and leave it for 30 min.
Adjust the consistency of the batter to medium thick, so that you can take it in ur hand and spread in the tawa by ur finger tips...
Heat tawa/skillet and spread 1 tsp oil over it.
Take one fist full of batter in ur hand and spread it by using ur finger tips.
Make it as much thin as u can.
Spread 1 tsp oil on top and the sides of it.
Cook for 5 min on medium fire and turn to other side.
Cook for 2-3 min or till its lil brownish.

Serve hot with sauce/chutney or as it is....enjoy..:-)

Check out what my other friends are doing for this week's Blog Hop Wednesday

Also sending this recipe to Radhika's Let’s Cook ~ Scrumptious Breakfasts

Peanut Dosa

2011-08-14T18:37:00.000+05:30

My love for dosa increased during my stay in SouthIndia...I stayed almost 4 yrs thr and during my stay i visited Chennai, Bangalore, Hyderabad and i also went 2 my dearest friend's hometown Shimoga and stayed for 1 week at her home(Its really an unforgettable tour during new year time of 2005)....I ate various types of dosas and always find the ways to experiment with the variations of it...Recently i tried this Peanut Dosa which is made of peanuts, rice powder and maida...and u cant believe the taste is just awesome...feeding my son is a big issue always, but he also liked it a lot and enjoyed eating this dosa, which makes me really happy...:)

So im now sharing this with u all:-

Ingredients

1 1/2 Cup Peanuts
1 Cup Raw rice powder
1/2 Cup Maida(all purpose flour)
2 tbsp Curd
1 Onion(chopped)
1 Tomato(chopped)
1 tsp Roasted Cumin powder
1 tsp Red chilli powder
Salt to taste
Water
Oil

Method

Dry roast the peanuts, remove skin and grind them with lil water to make a fine paste.
Add curd, raw rice powder, all purpose flour and salt to taste.
Mix properly and keep aside for 15-20 min.
Add cumin and chilli powder to it .
Adjust the consistency of the batter by adding as much water needed to make slightly thin batter..
Heat tawa/skillet.
Put lil oil on it and wipe with a clean wet cloth.
Pour a laddle full of batter on to the hot tawa and let it spread by its own.
Sprinkle some chopped onions and tomatoes on it and pour 1 tsp oil/ghee on top and the sides of the dosa.
Cook for 4-5 min.
Turn and cook the other side for 2-3 min.

Serve hot like this or any chutney of ur choice...enjoy..:)

Celebrating Holiday with Awards

2011-08-12T18:41:00.000+05:30

I am very happy to get awards from my blogger friends....really excited about it....:-)

I got this lovely and unique award from Laxmi of Samayal Diary

and these awesome awards from Shobha Shyam of Good Food

Thanx to both of u Laxmi & Shobha...Friends do visit their blogs, they indeed have delicious spaces, i even cant explain...i learned so many new and tasty recipes from their spaces.....

Now a days,as i mentioned in my earlier posts, i could not able to post/comment , as i was busy wid my lil one, and im not complaining,coz he really s a gr8 entertainer, a lil friend and a sweetheart to me...but my friends, i still miss all the yummy and delicious recipes at ur blogs..

So, I promise to visit the yummy spaces of urs soon in this holiday, for getting those lovely bites....but before that i wanna share something from my heart with u all..i really wanna thank to all my fello bloggers,for all ur support, love and inspiration....i designed this award for u all, plz accept this :-)

Enjoy..:-)

Rasabali

2011-08-09T01:44:00.001+05:30

Rasabali is one of my favourite sweet/dessert and an all time hit among oriya peoples...Its an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannath Temple,Puri, as well as used as Prasad in other famous temples of Orissa,India...This dish is made of milk and paneer...My father in law is a gr8 cook and he used to make these awesome and heavenly dessert at home usually...and i learned this tasty and superb recipe from him...There are 2 variations of this recipe, you can make the consistency of milk according to ur taste, as some people like it with thick consistency of milk and others like it thin...So its up to u...i like both the way...and here it goes:-

Ingredients

1 Cup Paneer(Cottage Cheese)
1 tsp Semolina(Sooji)
1 tsp Wheat Flour(Atta)
1/4 tsp Cardamom powder
2-3 Cardamom(crushed)
1 tsp Powdered Sugar
1 ltr Milk
1/2 Cup Sugar
Sliced Almonds for Garnishing
Oil For deep Frying

Method

Boil the milk and simmer in a heavy bottom vessel.
Add Sugar to the boiling milk.
Stir continuously on a low fire,so that it doesnt stick to bottom.
Cook until the milk is reduced to half of the ammount.
It will take approx 40 min- 1hr.
Meanwhile mash the paneer properly by adding cardamom powder, powdered sugar, semolina and wheat flour to it.
Knead it to a smooth and soft mixture.
U can also do it by using a blender.
After kneading, devide it to small balls and slightly flattened them like tikkis.
Heat oil in a wok/kadhai and deep fry them on low fire.
Drain excess oil by keep them on paper towel.
Do not over fry the paneer tikkis.
Now add them to the boiling milk, simmer for 1-2 mins and switch off the fire.
Let it cool down.

Garnish with sliced almonds and crushed cardamoms.
Serve warm or chilled...enjoy the heavenly tasty rasabali....:-)