Spice your Life

Chocolate Kajjikayalu | How to make Chocolate Karanji

noreply@blogger.com (Srivalli) — Wed, 19 Jun 2013 08:13:00 +0000

For the final day of making Indian Sweets with Chocolate Twist, I selected Kajjikayalu or Somas. I had recently made Somas with the regular Dry Coconut, Fried Gram filling. This is the most common filling used in this sweet when made in south. In North, they also use Khoya as filing. However this coconut, fried gram filling is very sweet on it's own. So I decided to go ahead with this.

Infact I had saved up some filling from the previous batch and used Dark Chocolate to blend with it. The dark chocolate after being mixed with the filling, wasn't so dark as such. For a moment I was thinking if I should mix in the cocoa powder to the dough. Then decided that will be too much. As expected this was an instant hit and I have requests for this to be made again.

Anyways I realized that we have lot of potential to twist the Indian Sweets with Chocolate. I rather assume that kids these days would love chocolate in any way if offered.

I thoroughly enjoyed making this theme and I knew this was one theme that was taken up and done ahead of time as I knew the results was going to be rocking!

The recipe is same as the Somas I recently made. I halved the recipe and got about 15 Somas. The chocolate blend tasted like a truffle. I have a seriously thought of making a laddo or a truffle with the remaining filling and dark chocolate

Chocolate Kajjikayalu | Chocolate Somas Recipe

For the Outer Covering:

Maida / All purpose flour - 1 cups
Melted ghee - 2 tsp
Salt - 1/4 tsp
Water to mix

For layering

Melted ghee - 2 – 3 tbsp
Maida for dusting

How to make the outer dough

Take the flour in a wide bowl, mix flour, salt & ghee with enough warm water to knead to a smooth dough.

Sprinkle a little water, cover with a damp cloth and keep for 30 mins

Knead again and make 3 small balls of uniform size & roll out 3 chapathis of about the same size - 8-9”

Apply a little melted ghee uniformly on one side of a chapathi, sprinkling a little dry flour & place a second chapathi over it.

Follow the same procedure again.

Roll the 3 chapathis into a tight roll.

Cut into equal sized pieces.

For the Filling:

Refer the filling that I made for Somas

Dark Chocolate - 50 gms

How to make the filling:

Heat a non stick pan, quickly warm pottukadalai along with grated copra, poppy seeds. After couple of mins, remove and allow to cool.

In a mixer, take the sugar, roasted ingredients, run for couple of minutes to get a fine powder. Mix all ingredients together.

Once the filling is ready, mix it with dark chocolate and blend well.

Making of Kajjikayallu

Roll out the dough into a disc and place it on the mould. In the centre, place a spoon full of the filling and fill forward and ensure you seal it well. Continue with the rest and keep it ready.

Heat oil and when it is hot, gently in 4 somas and fry in batches.

Decrease the flame & splash oil on them from around with the ladle.

When cooked on one side, turn over & fry.

You must fry on a low fire, turning them over a few times, till the bubbles subside completely. When cooked on low flame, the somas become crisp.

When the somas are cooked on both sides, drain to a kitchen towel.

Notes:

If you cannot get copra, dry the freshly grated coconut well in a microwave on a plate on medium high till crisp & powder.

Don’t over stuff the somas, since the filling tends to come out when dropped in oil.

To make sure the sides are sealed well, you can make a paste of flour and water and spread on one side and enclose well.

Somas
Nuvullu Kajjikayalu
Kajjika
Pappulu Kajjikayalu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Chocolate Gulab Jamun | How to make Chocolate Gulab Jamun

noreply@blogger.com (Srivalli) — Tue, 18 Jun 2013 07:08:00 +0000

After seeing that the Chocolate Kalakand was a hit, I started thinking what else can be twisted with chocolate. When my relatives visited us, I thought of making gulab jamuns. However I didn't get time and those ready mix packets were lying around still. When the idea came to mind, I was so happy that I could do something new with the old stuff.

I knew my kids won't eat gulab jamuns, so making it with chocolate, I was sure they will love it. Since it was a sweet I safely thought I could do it once they go to sleep. The many memories of Amma making it late night came to mind. Since childhood, all birthdays and special festivals are marked with Gulab Jamun making. Amma always used to make it late night and by morning, I would eagerly wake up to see those fried balls turned as monsters after dunking all the syrup.

In all her experience of making gulab jamun, I don't think we have ever had a failed experience. And the batch used to last couple of days depending on the occasion. I like it cold and hot as well. I was surprised that though I practically grew up with this sweet, I have never made in my kitchen with a ready mix, other than the times I made for Indian Cooking Challenge. During this challenge, I had made from the scratch each time I made.

Thinking of this sweet, also reminds me of my friend who made it for the first time when we were kids. She thought one has to roll out the balls big before frying and soak. So she made huge balls and soaked. Once these got soaked, they turned out to be tennis balls! We had such fun teasing her on her experiment.

So using a ready mix was a first time experience for myself. When I had set up to make, I was debating if I should use melted chocolate or Cocoa powder. I settled with Cocoa powder with a chocolate bit as a stuffing. I knew somehow adding the cocoa might make the dough sticky. As expected it did towards the end. Care should be taken to add water little by little to get a stiff dough.

My brother's family had come down the day I made this and the kids were so busy. I hurriedly packed some for my colleagues and they were surprised that I would think of such combinations. Everything was licked clean, with some comments like they didn't know if it was halwa or gulab jamun. One batch towards the end, got disintegrated into the sugar syrup and I didn't remove it out.

After knowing that the taste was awesome, I offered to my kids and I was so glad that both Konda and Peddu loved it. Chinnu refused to eat though being tempted to note that it was chocolate. However after the first gulp, he was sticking to my side. Konda pointed out to me that maybe Chinnu wants another bite. I saw Chinnu nodding his head and looking sheepishly wanting another bite. So you know end of the story, the entire bowl was finished within minutes. I had to tell my friends that what they tasted was the last of the chocolate gulab jamun. And the next will happen if I make it again. Surprisingly hubby dear who doesn't like anything twisted or fusion, said this was very good.

Chocolate Gulab Jamun

Ingredients Needed:

For the Jamun

Readymade Gulab Jamun Mix - 1 packet (250 gms)
Cocoa powder - 3 tsp
Dark Chocolate bits for the stuffing
Water - 1/4 cup for every 1 cup mix

For the Sugar Syrup

Sugar - 200 gms
Water just enough to cover
Cardamon powder

Oil for Deep frying
Ghee - 2 tbsp to be added to the cooking oul while deep frying

How to prepare Chocolate Gulab Jamun

In a wide bowl, empty the gulab jamun mix. I measured it out to be 2 & 1/2 cups.

Add cocao powder and mix well. Now slowly add water by 1/4 cup and knead to a soft and pliable dough. Let it rest for 10 mins.

Heat a kadai with oil and ghee, Keep it on low.

For the Sugar Syrup

In a pan, take the sugar and mix with water. Bring to boil, remove scum if any. Then again cook for 15 mins on medium flame. As such for this syrup, we are not particular about the thread consistency. The sugar should boil for 15 mins in low flame.

Once done, cover with lid and keep it ready.

Frying the Gulab Jamuns.

Divide the mix into small balls, stuff the chocolate bits in between and enclose it well and gently drop into the oil. Make sure the oil is on low - medium flame.

Fry in batches for best results. And flip it on all sides to cook the balls to colour.

Once it's done, it takes about 3 -4 mins or less, drop the fried balls into the simmering sugar syrup.

Notes:

Since these jamuns are dark in colour, it's quite hard to make out when these are cooked. So check it out for 3 - 4 mins. It should be done.

Also once the syrup is made, continue to keep it on flame when you are dropping the fried balls.

Once all the balls are fried, let it soak in the sugar syrup for a while. Most we keep it overnight.

Sending this to Kalyani who is hosting my Kid's Delight Event, themed on Kids Party Ideas.
I am sure kids would love these chocolate twists!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Chocolate Kalakand | How to make Chocolate Kalakand

noreply@blogger.com (Srivalli) — Sun, 16 Jun 2013 18:30:00 +0000

We are starting the third week in Blogging Marathon. I am going to be sharing one of my kids favourite ingredient cooked in different avatars, yet it blended so well that it goes to show that one can't get just enough of this. Yes I am talking about Chocolate. Many months ago, when I was browsing something I saw that Sanjeev Kapoor had released his new book on Chocolate, and it supposedly had Indian twists to it. Well I was hooked to the thought and decided I would surely try my hand at making some Indian sweets with Chocolate twist.

My first try was making the Chocolate Shrikhand. I simply loved it, of course Konda liked it though I know it would take a while for the boys to get used to Shrikhand. Having said this, this must be one of those themes that I planned on making soon and knew it would be easy to make these without fear.

The chance came when we decided to visit my sil's place. I always bake cookies for them and mostly on the previous night. We mostly leave early morning and imagine making this at midnight and hoping it would set. As it was just us at home, we had overflow of milk and somehow I realised that I should make use of the milk instead of baking new cookies.

Chocolate Kalakand

My adventure with 6 litres of milk on that day was amazing. First I made paneer with 3 litres, set out to make the other dish, however made a mistake. So had to slash it into the fridge to be handled later as Kalakand. I had decided to make Chocolate Kalakand, for the simple reason that boys won't touch if it was a white sweet. With the remaining 3 litres of milk, I asked Konda to help me with the dish. I will be sharing the details much later of course.

Now proceeding with the story, the paneer that had sugar already mixed was quite hard, having been in the fridge for more than 6 hrs. I proceeded to make Kalakand in microwave as there is nothing to beat this method. After ensuring this will set, I had set it on the table and went to sleep. Imagine my joy when these got cut as pieces so beautifully. So there was that last moment click for the final shot!

To say that everybody loved the sweets I took, was an understatement. I have always been thankful for the appreciation and warmth my relatives show, when I bake cookies for them. However these sweets got me much more. Because Athamma was so proudly telling her relatives that I always bake biscuits for them, so I made these sweets instead for a change. With a crowd of 20+, including some 7 kids, it's not a wonder that the sweets got over the same day. I was one happy person, to say the least!

Now for the most delicious sweet that one can make. You can make it the same way as I originally made the Kalakand. The dish I share today is a modified one because of the mishap. I had cooked paneer and sugar together for a while. Then proceeded to make this sweet as the other dish didn't turn out. Anyway I must say this surely unforgiving sweet.

Chocolate Kalakand Recipe

Homemade Paneer – made from 3 litres milk)
Milk powder – 1 cup
Sugar - 2 -3 cups
Condensed Milk – 200 gms
Cocoa powder - 3 tbsp
Cardamom powder a pinch
Pistachio handful
Clarified Butter – 1 tsp

Method to prepare:

Check out my normal way of making Kalakand in Microwave

However since I had paneer that already had the sugar mixed in, I add milk powder, condensed milk, cocoa powder and made.

In a microwave safe bowl, take paneer, milk power, cardamom powder, mix. Finally add half tin of condensed milk. Micro for 4 mins and 30 secs.

Remove and add the cocoa powder, 1 tbsp of ghee. Mix well and put it back. Micro for 1 min more.

Remove and pour over a greased pan. Sprinkle finely slivered pistas. Let it cool down completely before cutting into small pieces.

It takes about 30 -40 mins to cool down to be cut into pieces.

Notes:

I have listed the steps as I normally make the kalakand in mw. However in this recipe, I had cooked paneer and sugar together for 5 - 7 mins. So the process was even more simplified and I adjusted the sweetness based on the sugar content as found.

If you are in a hurry to eat off, you don’t have to wait for it to cool down. I know the hot kalakand will be very delicious, similar to our palkova.

I had cooked it a bit more to make sure the shape sets in. I used a greased square pan to set the kalakand

I set it overnight or rather 5 hrs or so.

The best part was seeing Peddu and Chinnu enjoying this. They don't eat Indian Sweets and since this was chocolate, they didn't even say no. It was all thumbs up for the dish!

Sending this to Kalyani who is hosting my Kid's Delight Event, themed on Kids Party Ideas.
I am sure kids would love these chocolate twists!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Blogging Marathon # 30 - 3 Day Marathon for 4 weeks!

noreply@blogger.com (Srivalli) — Sun, 16 Jun 2013 01:30:00 +0000

As months roll on themselves, we find ourselves going to plan for the 30th Edition of Blogging Marathon. This won't have been possible if not for my energetic friends without their enthusiasm for all sorts of crazy themes I come up with.

The best compliment and something that made me so happy was when PJ told me that she has her this page ready and keeps checking for the announcement. She eagerly waits for the themes to be announced and it feels like giving your exams. I was so touched with her words. Of course each of the BM members show such dedication and commitment to their themes, that I try to push myself to get the best theme possible.

Now before I digress and keep talking for hours, let me proceed!

For those of you who are landing here for the first time, then please check out these posts on Blogging Marathon, you can read about all the history, the thought process that's gone in everything in one place in the BM#18 intro

For details on BM held every month, check out the Blogging Marathon page. Once I get all details I will be updating this page. Bloggers taking part in this marathon need to just link back to this page.

The entry is again by Sign ups and each theme will again have only 4 bloggers on first come first basis.

And because of the new rules I will not be able to accept late sign ups as it will become extremely hard for me to manage otherwise. If you feel you want to do it, please decide ahead, else you can join later.

Commenting on the week blogger's post is mandatory.

And subscription to the group will be monthly basis.

If you want to know how the Blogging Marathon started, read the first edition

So the 30th edition will

3, 4, 5 July

10, 11, 12 July

17, 18, 19 July
24, 25, 26 July

Please email me at spicingyourlife@gmail.com latest by 23rd June along with your theme.

FYI: Requests to join after 23rd June will not be accepted.

Mandatory rules for this Blogging Marathon are as below:

Should take up 2 weeks of BM without fail. It can be any two weeks.
Will have to post on all 3 days with 2 weeks without fail
Same theme can't be taken by one blogger.
Should follow the accepted theme all 3 days, meaning if you choose one topic like Rice, you should post all rice based recipes all 3 days.
Should link to the Blogging Marathon page.
Is expected to actively give feedback on others post.
Mandatory reading and commenting on fellow participating member.

Each theme can be selected by four bloggers on first come first bases.

Other rules will be mailed to the individuals.

Themes for BM # 30th will be the following:

Since having this theme is to make sure my Kid's Delight event gets good entries, I thought it makes sense to have two themes based on the hosting time.

Kid's Delight - Finger food for Kids Party (3,4,5 and 10,11,12)

Kid's Delight - Summer Special (17,18,19 and 24,25,26)

Please note Kid's delight posts be it for the BM theme or the event, needs to be kid approved. Which means you get your kid, your young relatives or neighbors approve what you have made. Would surely appreciate a note on who liked it and their age group. This way we can tag it properly.

Another thing can be that you as a kid liked the particular dish. Else it will not be eligible for both the events.

Kid's Delight - Finger Food for Kids Party (3,4,5 and 10,11,12)

Kid's Delight Edition for June will be hosted by Kalyani. She is calling all moms to make Finger Food for Kids party. Finger Food as you know is anything that are individually served or handled by hand. So ideally all mini versions that will suit the little ones will be great. I guess you can make both sweet and savory!

Kid's Delight - Summer Special (17,18,19 and 24,25,26)

Mireille who is going to host the next edition wants to do a Summer Special.

With the heat of summer, she decided that it would be great to serve some Room Temperature/Chilled Foods. Basically, any food not served hot - anything from sandwiches and salads to ice cream, chilled desserts and smoothies.

Cooking with Curds

Has to be used as a savory dish. can be a gravy, rice, dal

Dallying with Dumplings

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough.

Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering.

Again you can't do only fried dumpling for all days, it has to be one method each day!

Combo Dishes

There is something special about certain dishes being paired. While most dishes in Indian cuisine is always paired with something or the other, there are specific ones that are famous. I requested my BM friends to share their cuisine combo dishes and we nearly hit on 106 such dishes. Some were something I have never heard.

So I decided to pick about 15 dishes from the list. And you can select any 3 and do this theme. Recipe is yours, however it has to follow the cuisine specific. Meaning if you are going to do Adai Avial, which is a specialty of Tamil Nadu, you got to follow the cuisine rules.

There are some very common dishes I only hope everybody won't end up doing Kadhi Chawal!

Adai Avial
Daal Moong Satpuro
Tonak -Pav
Matar poori with aalu ki subzi
Stuffed dal poori with Alalu ki subzi
Kadhi chawal
Puttu Kadalai curry
Fritatas with garlic bread
thavala vada-coconut chutney
vathakulambhu-keerai kuttu
sodhi-inji puli
Bun Samosa
Rasgulla with Rabdi
Peas kachori -Dum aloo
Poori Aamras

Tea Kadai Menu

As in any state, Tamil Nadu has it's own specific dishes that are featured in the roadside tea shop. The list may run a long line, however I have shorten to just these.

In one of the FB groups that I am member, I saw a menu card that listed out this. So this theme is inspired from that Menu card and I hope there are many takers for this theme. I know couple of sets are quite hard, so I included two simpler ones. Again I hope people don't settle for simpler things. Like Masala Vada and Samosas are not allowed!..:)...I simply gave this because a roadside tea shop is incomplete with these dishes!

Each day should be from one of the list:

1. Butter Biscuits, Kelveragu Biscuits, Rusk
2. Kamarkattu, Jav Mittai, Seeni Mittai,
3. Pattani Kasalai, Ver Kadalai, Uppu Kadali
4. Kadali Urundai, Ellu Unrundai, Pori Unundai,
5. Bread Butter Jam, Coconut cream bun
6. Masala Vada, Onion Bajji, Samosa,

Eg: The dishes can be Butter Biscuits, Seeni Mittai, Bread Butter Jam

All the posts should be posted along with Tea/ Coffee.

Get it Rolled!

Any dish that's either served as a roll or cooked as a roll.

Example Seek Kabab, Almond rolls.

Again it can't be just sweets on all days. Each day should feature one category.

Savory Baked Dishes

As the name says you can bake savory dishes and it can be cakes, cookies, casseroles, pies etc

Special Theme - Do three weeks and for the 4th week you get to do the special theme.

Your native special recipes: The recipe can be anything, any category. Only thing is it has to be your native special.

This is accepted only for the 4th week (and should have done all three previous weeks).

********************************

Please spread the details if you want your friends to be part of this marathon.

Let's gear up for another non stop blogging!

Dapka Kadhi ~ Gujarati Special | How to Make Dapka Kadhi | Indian Cooking Challenge - May

noreply@blogger.com (Srivalli) — Fri, 14 Jun 2013 18:30:00 +0000

For the Indian Cooking Challenge in May, we decided to make Dapka Kadhi, a Gujarati Special.

As always I again have a story to share, this month also I sort of was undecided on what to take up. That's when I ate a very delicious Chili pickle that my colleague's Mom sent across. I immediately wanted to try, however it was getting postponed as her mom was busy. Finally when I did get the recipe, the climate took a turn and became very gloomy. Now a climate that never steps down, becomes dull I decided Gods were not willing me to make this. I was again in square one.

Now I have couple of very dedicated ICC members who always ping me, if I don't announce the challenge. I confess if not for these lovely friends, I might not get so motivated to continue this Challenge. I am so glad that Vaishali mailed me. As usual I told her what I had in mind and since it won't work, asked her to suggest something. She wrote back suggesting Dapka Kadhi ~ Gujarati Recipe. I announced it right away.

Then comes the most interesting part. Nupur, who also joins me every month wrote wanting to know what the challenge was. When I told her that I had suggested Dapka Kadhi, she wrote back saying she had soaked moong dal for making this dish for the dinner. Now this is really psyched is what she said. I would say we had a telepathy!

Anyway she shared couple of tips, which unfortunately I couldn't share on the private blog. She said her friend suggested her to add methi seeds to the soaking moong dal. I wanted to make this on the last day. The events at home were so hectic that I found it extremely hard to cook this on time. I had to serve dinner to everybody and ate this finally at 10 pm. I was skeptical on how it might taste, I was blowed by the taste. It was a bit spicy, however the dumplings were so delicious.

I had asked Nupur how it tasted, she also replied that she loved it. And said she uses her own regular Kadhi recipe. I already have made punjabi kadhi, so wanted to see how she makes. Must say it was so yummy.

Definitely a keeper recipe!

Dapka Kadhi
Adapted from Tarla Dalal

Soaking Time: 4 hours
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients Needed
1 recipe kadhi (Refer Below)

For The Dapkas

Yellow moong dal (split yellow gram) - 1/2 cup
Oil - 2 tsp
Green Chilies - 2 medium
Garlic - 2 cloves
Ginger 1"
Sugar - 1/4 tsp
Soda a pinch
Salt to taste

For The Garnish
Finely chopped coriander (dhania)

For Serving
Rice

How to make the Dapkas

Soak the moong dal in enough lukewarm water for 3 to 4 hours. Drain and keep aside.

In a mixer, take the drained moong dal along with garlic, ginger and green chilies and blend to a fine paste.

Transfer the mixture to a deep bowl, add sugar, soda bi-carb and salt and mix well. Keep aside.

How to proceed

Just before serving, bring the kadhi to a boil, add the dapka batter a little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas starts floating on top.
Garnish with coriander and serve hot with rotla.

Tarla Dalal also suggests the following tips

While adding the dapkas, add one dapka and wait for it to float up. If it does not float, this means the batter is too thin. Add a little besan to the dapka batter and try again.

Alternatively, put small dapkas in a small microwave-safe plate and microwave on high for 20 seconds.

For the Kadhi
Adapted from Nupur

Ingredients Needed

Besan - 2 tbsp
Curd, beaten - 1 & 1/2 cup
Water - 4 -5 cups
Salt to taste
Turmeric 1/2 tsp
Red chilli powder, Dry mango powder, Coriander powder - 1 tsp each
Bay leaves 1 - 2
Cumin Seeds - 1/2 tsp
Galic, minced - 2 cloves

For tempering

1/2 tsp Asafoetida, black pepper, mustard seeds, black salt (opt) each
Dried red chillies - 2 long
Onion, sliced thin ( I didn't add) - 1
Curry leaves few
Cooking Oil 1 tsp

How to make the Kadhi

If curd is not sour, mix salt, red chilli powder, turmeric, dry mango powder, coriander powder with the curd and keep aside for 2-3 hours. It will grow sour. If its already sour, mix all the spices for 10 min and keep aside.

Add besan to this mixture and beat really well. There should be no lumps formed in the mixture. Add in some water to get consistency. Will hardly take a minute or two.

In a Kadhai, dry roast the cumin seeds and bay leaves. When they splutter, add the minced garlic and tomato puree and saute for some time on low flame.

At this point, pour in this curd-spice-besan mix with the remaining water. Give a nice stir to combine well. Keep the flame to medium-high. When the Kadhi starts boiling, just turn it to low .

Now after this, let Kadhi keep simmering for next 30 min, so just keep stirring after every 4-5 min to avoid lumps.

Meanwhile, lets prepare the Moong dal paste. When the Kadhi is ready, add the Dapka and let it simmer.

In the another pan, splutter mustard seeds. Add Asafoetida and stir for few sec. Throw in curry leaves, dried red chilies and rest of the spices. Roast on low flame for 30 sec.

Drizzle this tadka over the simmered Kadhi and turn off the flame. If you are adding the onions, heat oil in the same pan and roast onion in that till brown.

Garnish with Coriander leaves / Kasuri Methi and fried onions.

Serve with rice.

To all my ICC members, please link your post in the Linky tool

Kurma Masala Podi

noreply@blogger.com (Srivalli) — Wed, 12 Jun 2013 16:57:00 +0000

For the final day under Spice powders, I wanted to record a simple masala that Amma makes. This is mostly used for Non Veg dishes, however the vegetarian dishes turn out well too. The aroma of the freshly ground spices can't be matched. Amma always makes it fresh and never compromises on this fact. I guess this makes a huge difference to the final dish.

Even when I try my best to follow her recipes to T, I have always heard comments that Amma's dishes taste different. Since I can't comment on the non veg dishes, I know something must be unique. Then she told me that apart from the regular garam masala she adds, she adds this masala as well.

The only difference with the vegetarian version is, most times the ingredients that go into this podi are sometimes added as such as paste. Either ways I know the spice blend adds an extra touch. I made extra and froze a box. When you are using for a vegetarian kurma, all you need to do is add a teaspoon of this to the gravy in the final stage and bring to a boil.

Kurma Masala Podi

Ingredients Needed

Poppy seeds - 2 tsp
Whole Pepper - 1 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Cloves - 2
Cinnamon - 1"
Cardomon - 2

How to make the Kurma Masala Podi

Dry roast all the ingredients in a hot pan and toss around. Allow to cool and once cooled, grind to an almost smooth powder.

Note:

Keep only the quantity that you need handy, freeze the rest in a box or a ziplock bag.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

South Indian Masala Powder ~ SIMP

noreply@blogger.com (Srivalli) — Mon, 10 Jun 2013 18:30:00 +0000

One of the greatest pleasures of blogging has always been the friendship it has got me. I had lost touch with my school and college friends after marriage and after a while, it was all about family, kids, and working. One of the biggest changes that came into our life, was the constant mention of this blogger or that blogger. At one point, even Konda knew who this aunty was and what she blogs on..:)

Apart from the online interaction, talking and meeting these friends was the next greatest pleasure. Over the years I have met many friends in person, chat with some over the phone. One such wonderful person is Viji. I have been in touch with her since the beginning years and then joined for a group blog as well. Though for personal reasons, she has made her blog private, she was never shy or hesitant to share her recipes, knowledge or anything that one might want.

Viji Jeyakumar, authors Vcuisine, which was so very popular before she made it private. I know her space is still very popular among her readers. I rue the blogger's lack of response to fix some rudiment errors. She is unable to add more than 100 readers and hence I am unable to access her wonderful space. This SIMPas she calls, is one of the first recipes that attracted me to spice mixes. She uses this powder in such versatile ways that you will be left wonder stuck.

I finally had the pleasure of making this podi myself at home and have even packed something for later usage. I dedicated an entire meal to cook with this podi and I must thank Viji for the wonderful recipe.

South Indian Masala Powder

Ingredients Needed

Fried Gram - 1 cup
Urad Dhal - 1 cup
Coriander seeds - 1/3 cup
Sesame seeds - 1/2 cup

Red chillis - 15 nos
Whole Pepper - 2 tbsp
Cumin Seeds - 2 tbsp
Hing - 2 tsp
Fenugreek seeds - 1 tsp
Turmeric powder - 1 tsp

Tamarind - 1 big lemon size
Roasted Groundnuts - 2 tbsp
Cashew nuts - 8
Copra / Dry Coconut - 1/2 cup
Curry leaves - few

Oil: 1 tbsp
Salt a pinch

Preparation:

Fry all the ingredients separately. Add coconut at the end and raw jeera. Powder coarsely in the mixie. Add turmeric and hing powder. Keep it in the air tight container which is handy for making many dishes.

Notes

Viji suggests that this powder is a versatile one, which goes with any dish. Tamarind can be fried or microwaved or cut into small pieces before grinding. Adding tamarind or armchur powder (dry mango powder) will save us from adding lemon juice for dry dishes. Always add jeera at the end when all other ingredients are hot. Add the nuts at the end and give one run in the mixie.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Milagu Kuzhambu Podi | South Indian Spice Mix for Kulambu

noreply@blogger.com (Srivalli) — Sun, 09 Jun 2013 18:30:00 +0000

We are starting the second week of BM # 29th Edition. I am planning to make Indian Spice Mixes that aid and enhance the dishes. These Spice blends are versatile and can be used in many dishes. For the first day I decided to make this spice blend with Whole pepper. The famous Kuzhamus of Tamil Nadu can be so easily prepared by using this spice blend.

I rarely buy masala powders. Other than Pav Bhaji Masala and Chana Masala, I mostly make other things at home. I even prepare Channa Masala at times. I am planning to make Pav Bhaji sometime. For the next three days, enjoy the spice blends and use it for making different dishes.

This recipe was from my paper collection that I had filed. I have always been planning to try those recipes, finally getting around making it.

Melagu Kozhmbu Powder

Whole Black pepper - 4 tsp
Dry Red chilies - 10 - 12
Coriander seeds - 2 tsp
Asafetida a pinch
Curry leaves few
Salt to taste
Oil - 1 tsp

Fry all ingredients and grind like a powder, and keep it in a air tight container.

I made the Milugu Kulambu with this.

Notes

This can be used to prepare Melagu kozhumbu or Melagu kuttu and Melagu rasam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Chocolate Shrikhand | Shrikhand with Chocolate

noreply@blogger.com (Srivalli) — Tue, 04 Jun 2013 18:30:00 +0000

I know you must be wondering if I had forgotten my theme for the week! Well for a moment I thought that myself too and rather realized that I am being very ambitious to imagine I will be making the other complicated chocolate dishes for the theme down 2 weeks later.

Anyway as it sometimes happens, I couldn't get around making the dishes I wanted to do. The result was I had the curds for the shrikhand ready and realised making a chocolate fusion with it would be the best option. As expected boys didn't like it much, they only tasted it. Konda liked it, however she said she would prefer it to be more chocolaty. Well what can you expect, when you offer something chocolate, they want it all the way. I felt it was more than perfect, maybe some more sweeter. Well that's fine in the end as the chocolate dominated and we were happy lot.

Today's is the final post for the first week. I am hoping I will manage to cook all the rest of them on time.

Sending this to Sowmya who is hosting my Kid's Delight Event, themed on Sweet Treats for Kids

Chocolate Shrikhand

Make Shrikhand as done in this post

For the chocolate sauce

Dark Chocolate - 2 bars
Cocoa powder - 1 tsp
Sugar as required
Cream - 2 tsp
Butter 1 tsp

Chocolate chip for garnish

Once the shrikhand is ready, chill it till mixing

For the sauce, melt the dark chocolate, add cocoa power, add sugar, butter, blend everything well.

Finally add the cream and temper it well, until everything sets properly.

Allow it to cool.

Slowly mix this to the hung curds. Transfer and chill again.

Garnish with chocolate chip before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Honey Chocolate Chip Chocolate Cake

noreply@blogger.com (Srivalli) — Mon, 03 Jun 2013 20:00:00 +0000

Well I need not have actually bothered much about the title today. Anyway out of habit and the fact that I actually ended up posting it now made all the difference. With great difficulty I ended up with the H, those who are planning to do the Sep BM will know. Sadly I have to share it much ahead and I am hoping I would find a H soon.

The weekend was filled with million things and though I managed to do most of it, I missed doing one that ensured I had a post for the second day. Well I didn't as I was so busy baking cakes. It was Amma's birthday and I wanted to bake the cakes myself. You can check out the cake and see I seriously lacked the decorating skills that I always lament about. Seeing Pavani's cake, made me realize I could've decorated with just chocolate as well!

Kids were giving me so many ideas and didn't want me to take the cake as such. To say they were disappointed was putting it very mildly. Since I even said I was baking, they felt I spoiled the surprise element. And they insisted I get them gifts to carry for the birthday party. When I said I didn't have anything, they even refused to budge from the place! I had to cajole them so much to draw something and get them books to gift. I wonder how they got into themselves that gifting is a must.

Anyway I said my gifts were the cakes as these were eggless and made just as how Amma would like. I was more than happy when she loved the cakes. I made two of them, so it was more than enough for the whole lot. The frosting was a different one as well. So on the whole it was an eventful day.

Though I was thinking maybe I must share this right away as I wanted to remember the events, I was thinking I was saving it as well. Just goes to show how, however much we plan, things happen just as how it is supposed to be. Now my search for H continues!

Sending this to Sowmya who is hosting my Kid's Delight Event, themed on Sweet Treats for Kids

I was thinking maybe the honey taste will make the kids not like it. I was in for a surprise as both the cakes disappeared shortly and they were disappointed that I didn't make more.

The Sunday does end up being so hectic. How much can one plan for a single day, and needless to day my colleagues commented how I am always tired on a Monday!

Honey Chocolate Cake

Preparation Time : 10 mins
Baking Time - 17 mins

Ingredients Needed

All Purpose Flour - 1 & 1/2 cups
Thick Yoghurt - 1 cup
Olive Oil - 1/2 cup
Sugar - 1 cup
Baking powder - 1 & 1/4 tsp
Baking soda - 1/2 tsp
Vanilla essence few drops
Cocoa powder - 2 - 3 tsp
a pinch Salt
approx 3/4 cup Milk
Honey - 2 tbsp

How to make the Chocolate Cake with Honey

In a bowl, mix in the flour, sugar, baking powder, baking soda, vanilla essence and cocoa powder.

Mix in and add the curds, honey and olive oil. Gently mix in and pour into greased baking pan.

Pre heat the oven at 185 C and bake for 15 mins. Let it cool and transfer to another plate.

Frost with Chocolate Cream icing and serve

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

Samba Godhumai Ladoo | Broken Wheat Laddoo

noreply@blogger.com (Srivalli) — Mon, 03 Jun 2013 02:06:00 +0000

We are starting the BM 29th Edition today and I am going to blog about sweet treats for Kids this week. When I talk about sweets, my kids are not so keen into sweets, other than chocolate treats and cakes. And if at all they eat, it's only sweets that we make at home. Nothing of the store bought sweets for them, other than Sonpadi.

So I know I will end up making cakes and chocolates when I decided to do this theme. However we were surprised when Konda loved this laddo that Amma made for us. It's a quick fix and something I end up doing with these whole grains. Makes a healthy snack as well.

Sending this to Sowmya who is hosting my Kid's Delight Event, themed on Sweet Treats for Kids

Samba Broken Wheat Laddoo

Ingredients Needed:

Samba Broken Wheat - 1 cup
Sugar - 1 cup
Fresh Coconut - 1/2 cup
Ghee as required
Nuts for garnish

How to make the Laddo

Fry the wheat till it turns colour slightly. Roast the nuts and keep it aside.

Cool and powder it fine. Powder the sugar separately and take both wheat powder along with sugar, coconut, nuts in a bowl. Add melted ghee and press out balls. If the laddos don't hold it's shape, sprinkle hot milk over the mix and quickly shape out laddoos.

Notes:

Frying can be done without ghee. If you want you can add a tsp and fry.
Since milk is added, take care to store it properly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29

With Samosas and what not!

noreply@blogger.com (Srivalli) — Wed, 29 May 2013 16:57:00 +0000

The week that I was supposed to be making Samosas, I ended up travelling to Bangalore and even end up eating Samosas to and fro during the Train Journey. This trip was something that we did on the fly, seeing that the Double Decker train had seats available and the fact that I have never travelled in Shatabdi Express. And the fact that I had promised to visit my school friend. As Athamma and boys were on their vacation, it was just Konda, hubby dear and me. It was quite a fun trip, even though we missed the boys very much. We will surely be making another one as they both wanted to make it seeing the pictures.

Read more about what we did in my other blog.

This was the Samosa stuffed with Carrot with Curry leaf mustard takda. I skipped the stuffing while the outer layer was quite good.

A typical Iyar Elai Sapadu that my friend prepared for us.

The Lunch Thali at the Rajdhani, the thali has about 20+ items served, all unlimited. Trust me one wouldn't ask for a second helping if one eats like we did. We couldn't do justice to half the items. And with most I only tasted.

Starting with
Jaljira, Chaas,
Hara Bara Kabab, Dhokla with Coconut Chutney (I didn't know this Combination), Sev Papad Chat (which konda eat two plates),
followed by Aamras, Gatte Ki Sabji (the Gatte were really so soft)
some paneer sweet, Malpua, Moong Dal Halwa, then a string of Dals both Sour, Sweet, then undhiyu, some bhindi subji, Indian Broad Bean Subji, Kadhi, three varieties of rotis, all palm size.

Once these were done, you can go for khichdi, Curd Rice (I am sure the Curd Rice was the South effect)

I finished the meal with Moong dal Halwa and Malpua. Most of the other subjis were just tasted. I knew we didn't do even half as expected. Konda managed to eat two plates of chats, she was done.

Anyway end of the meal we couldn't move.

This was what we were offered for snacks in the return journey. Very interesting if you ask me! I am always thinking what would one plan, if they have to plan for such occasions. I must say the Railway officials did a good job.

The Samosa, unlike the one in the previous day journey, was very good. It had a aloo peas stuffing and very good outer layer as well.

The dinner was rotis, dal and kurma, nothing much really to talk about. The short and eventful weekend came to an end.

I know this post might fall short of expecting a post with Samosa recipes, I am sorry to disappoint. I hope you enjoyed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Nutella Samosas | Samosa with Nutella

noreply@blogger.com (Srivalli) — Tue, 28 May 2013 16:34:00 +0000

I almost thought I might just skip the last two days of this week's BM. We had an unexpected tour that came up and I was left without any choice in leaving the theme half way. There was no way I could make the samosas as I planned as I was already in need to make something for my nieces and nephew.

I managed to make one version and was so sad that I had to miss the two. In every edition, there is always one theme that I like very much and in this edition it happens to be Samosas. Being so fond of this snack, I wanted to try out different fillings and knew I would make something with chocolate as well. I actually had fudge in mind, but as things went, I didn't make anything. This morning I happened to read this recipe and knew this is something that's so easy to make, that I might as well make it.

As expected kids simply loved it and wanted more. Unfortunately the Phyllo sheets that I had were not long. So I had to struggle in making a proper triangle. Anyway this is a recipe that gets done in short 15 mins, if you have the ingredients with you. The spring roll wrappers that I had stocked was bought for another theme that I never did, I was eagerly waiting for a chance to use them. Though I never expected them to be square. With long sheets these mini samosas turn out so well.

Sending this to Sowmya who is hosting my Kid's Delight Event, themed on Sweet Treats for Kids

Nutella Samosas
Adapted from here

Samosa paste:

All purpose Flour 2 tbsp
Water - as required to make a smooth paste

Phyllo Sheets/ Spring roll wrappers
Nutella
Oil, for cooking
Sugar, for sprinkling - I skipped

In a small bowl, mix the flour and water to make a smooth paste. Cut the spring roll wrappers, which will be square, into thin strips. Since mine were small squares, it was quite complicated to get the triangle shape.

Fold the end of one strip over to form an equal-sided triangle, then fold over again, maintaining the triangle shape. Lift it up and spoon a bit of Nutella into the pocket.

Alternatively you could drop a small spoonful onto the end of the strip as it lays on your work surface, then fold it over to make a triangle and continue from there.

Continue folding back and forth, maintaining the triangle shape. When you get close to the end, brush the last piece of the strip with some paste and seal it closed. If there are holes in any of the three tips, seal them with a bit of paste.

In a Kadai, heat oil. Fry a few samosas at a time, without crowding the pot, flipping as necessary as they turn brown.

Remove with tongs or a slotted spoon to paper towels to drain.

If you want you can sprinkle with sugar and serve warm.

Notes:

With long strips, you will get a thicker outer layer, since mine was small, there was only a single outer layer and so the nutella was seen clearly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Punjabi Samosa | Samosa with Potato & Peas ~ Punjabi Style

noreply@blogger.com (Srivalli) — Thu, 23 May 2013 23:39:00 +0000

We are starting the final week of the BM # 28 and I will be doing my most favorite snack of all time. Samosas with different fillings. When I was thinking of this theme, I was planning to make with different filling with both savory and sweet. Finally decided that I might be the only one eating those sweet stuffing, so you will be seeing only the savory ones.

I waited till the end to make these, and managed with the most famous one, being the Punjabi Samosa. I have already posted four different ones, some over lapping with this recipe. However the taste and the crispiness of this made sure to be different from the rest.

Check out the rest as well

Onion mini Samosas
Dahi Samosa Chat
Ajwain Samosa
Potato Mini Samosa
Baked Samosa

Punjabi Samosa

Punjabi Samosa

Ingredients Needed

Potatoes - boiled, peeled and mashed roughly - 500 gm

For the dough:

All purpose flour / Maida - 1 cup
Ghee - 1 tsp
Ajwain - 1/2 tsp
Salt to taste
Water to knead
Oil for deep frying the samosas

For tempering:

Ghee / Oil - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder a pinch
Red chilli powder 1/4 tsp
Green chillies - 2-3
Ginger - 1"
Lemon juice - 1vtsp
Coriander leaves, chopped 1 tsbp
Salt to taste
Fresh Green peas - 1/3 cup
Chaat masala powder - 1 tsp
Fennel seeds - 1 tsp
Garam masala 1/2 tsp
Chopped cashew nuts 2 tbsp

How to make Punjabi Samosa

Chop the green chillies, ginger and the coriander leaves.

Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add ginger and saute.

Add the rest of the ingredients one by one as listed, except lemon juice, sauté for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

For the outer layer:

Roll each ball to a disc, apply ghee and maida. Place each over the top, roll well, pinch into small balls and roll out again.

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. place the filling in the middle and enclose on both sides. Repeat with rest

Deep fry in oil till golden brown and serve.

Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Masala Koki, Sindi Aloo | Sindhi Style Onion Parathas, Aloo Roast

noreply@blogger.com (Srivalli) — Sun, 19 May 2013 01:00:00 +0000

When I was thinking what I should make for the final day, I suddenly remembered that I had copied some sindhi recipes from one of the earlier marathons. Manisha had blogged about sindhi dishes and I remember just copying the recipes, so I simply glanced through them and went ahead making it.

Infact this was not in the plan at all, as I thought I might simply post whatever I had already made. Everybody at home were indulging, with parents wanting me to make dinner for them. They were game for any new dish that I was planning. Nothing acts more as a push than willing folks to eat my food. So I just breezed into the kitchen, after noting what needs to be taken in. I even planned on a dessert to go with this delicious parathas.

Masala Koki, Sindhi Aloo

In all my haste, I failed to notice couple of things. First thing is, the rotis have to be really thick, which calls for the criss cross to be made on top. Next is, Manisha had referred Vaishali for both Masala Koki and Sindi Aloo recipes. I can point out whose recipe it is by simply looking at the recipe format. Somehow the story began with Manisha talking about her friends and it skipped my memory on what she said later. Only on the day I was checking again to read through it for links, did I notice that she was doing that week as BM paired and she did from Vaishali. Now that's a very close circle!

Anyway everybody loved koki and aloo. Infact koki if not for the size and anardana, is very similar to the onion roti that we make at home. And aloo had dry mango powder. so all in all it was a new taste of the old dishes. I was so glad we all had a delicious meal.

I went on to read more in Vaishali about Kokis and I see that there are two varieties. One with Pepper and another Masala. I ended up making Masala Koki.

Masala Koki

Ingredients Needed

Wheat flour - 1 cup
Oil/Ghee - 2 tsp
Onion, julienne 1/2 cup
Green chilli, finely chopped - 2 - 3 nos
Anardana /pomegranate seeds powder - 1/2 tsp
Turmeric powder a pinch
Coriander leaves
Mint leaves
Salt to taste

How to make the Kokis

Take the flour in a bowl. Add all the ingredients and mix everything. Now slowly add water and knead to a stiff dough.

Divide into balls, roll them out. Mark crisscross lines on top, making sure they are not deep.

Heat a tawa and cook on both sides with oil/ghee, making sure it gets cooked well.

Serve with aloo, curds and pickle
Notes

The criss cross is to ensure cooking deep inside as these are rolled thick.

Sindhi Alu

Ingredients

Potatoes - 5

Turmeric powder a pinch

Chilli powder 1 tsp

Amchoor powder/Dry mango powder 1/4 tsp

Corainder powder 1 tsp

oil for shallow frying

Salt to taste

How to make the aloo

MW the aloos with marks on the top for 5 mins. Soak and peel the skin.

Heat oil in a non stick pan, add potatoes, salt and turmeric powder. Saute well.

Then sprinkle all the other spice powders and continue cooking with lid covered for 5 mins.

Serve garnished with coriander leaves.

Notes:

Original recipe calls for potatoes to be added as such. Though I know the taste and look will vary if I add boiled potatoes, I had to do it for want of time. next time will surely do this way.

It was such a delicious dinner, I was so glad that Amma loved this so much. She said it was really such a long time since we made Onion parathas. So this reminded her of those days, when it used to be a weekly affair.

I hope you enjoyed the Sindhi Recipes as much as I enjoyed making them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Sindhi Guar Bhaji | Dry Cluster Beans Sindhi Style ~ Side Dish for Rotis

noreply@blogger.com (Srivalli) — Sat, 18 May 2013 01:00:00 +0000

For the second day of Sindhi dishes, I decided I had to make something with cluster beans, the sindhi way. As I had said my wish of putting my cookbooks to good usage went down the drain, I had to think of ways to make the best of what I had.

Though the perennial question "What to make for dinner" seems to plaque every household, somehow it is not so strong when I can discuss that with Athamma. Now hubby dear said he is dreading the moment I step in, as I ask him that right away! I also warned him that he has to play critic to the BM theme this month as I was planning on making regional specific. Which means he has no say in quoting the authenticity other than simply saying if it was good or not.

With the lack of time, I almost decided I should split the dal and aloo tuk to separate days, I knew it looked so simple to post separately. Luckily I have landed with enough dishes to do it together. However this gravy I did with cluster beans had to be a post on it's own. In fact when I googled for sindhi style Guaar dish, I couldn't find much. I had to settle down to one source and requested Vaishali to seal her approval. I couldn't do that as well. So in the end I have to share and hope this is sindhi.

We normally make cluster beans in two ways. One dry saute with spices and roasted peanut, another gravy as a side dish for either dosas or chapatis. This version ended up being a dry saute with more of spice than what we normally add. It went fine with chapatis.

Sindhi Guar Bhaji

Sindhi Guar Bhaji

Ingredients Needed

Cluster beans / Guaar, finely chopped - 250 gms
Tomatoes finely chopped - 2 medium
Ginger Garlic paste 1/2 tsp
Green chillies - 2 long
Red chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Turmeric powder a pinch
Whole cumin seeds 1/2 tsp
Mustard seeds - 1/ 2 tsp
Garam masala powder 1/2 tsp
Dry mango powder 1/4 tsp
Cooking oil - 1 tsp
Salt to taste

How to make Sindhi Guaar Bhaji:

Wash the chopped guaar 2-3 times in normal water. MW the beans in enough water for 10 mins, drain the beans and keep it aside.

In a non stick pan, heat oil, Add cumin and mustard seeds and allow to crackle.

Add green chillies and ginger-garlic paste, cook for 2 minutes on low flame.

Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.

Cook for 3-4 minutes until nice color of tomatoes appear.

Add boiled beans and coriander powder, saute for 2 minutes.

Add 1/2 cup of water and garam masala powder, mix thoroughly. Simmer with lid covered so that the masalas are cooked and coats the vegetable.

Finally add the dry mango powder, combine everything, make sure the subji is dry.

Sindhi Guaar is a dry Subzi, so cook till all the water is evaporated.

Serve hot with chapati

Notes:

I was skeptical about adding both cumin seeds and mustard for tempering. By default other than our andhra dal, I never add this combination for gravies.

Come to think of it, other than dry mango powder, everything else is the same as how we make our kuras (gravies). So that goes to say that simple dishes across states are very much similar in their making.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Sindhi Dal, Aloo Took ~ Sindhi Meal with Dal and Aloo Tuk

noreply@blogger.com (Srivalli) — Fri, 17 May 2013 07:27:00 +0000

We are starting the third week of Blogging Marathon Edition 28. I decided to take up Sindi dishes and thought long and hard on the dishes I should be making. I decided against the regular ones and wanted to try some really difficult ones. I also decided to refer my cookbooks rather than the online source. Guess what on both account I couldn't meet my own conditions. My books surprisingly vanished.

I knew I had but however much I search for those books, I couldn't find them. The problem is, I keep reading and browsing and keep them somewhere. Other times, my kids find it interesting to browse through the books and pick up to do and keep it somewhere beyond my reach. So I had to resort again to blogs. My one stop for Sindhi recipes can't be anything other than Vaishali's.

With just three of us at home, I decided I might as well make use of the time to cook new things for the dinner time. I was going through Vaishali's index and saw many interesting things. Unfortunately time was short and I had a meal to make. So finally settled down to make the Dal and Aloo Tuk.

Sindhi Dal. Aloo Took

I know Aloo Took met with lot of special Media attention what with the actor Amir Khan seen eating this. Don't ask me where I saw this, I just saw. Of course this is not the reason why I ended up making just that, it was Vaishali's picture that tempted me to indulge in this sin.

As true to my nature, I simply can't follow a recipe through. I ended up using Masoor dal instead of toor dal. I sincerely hope that Sindis use Masoor dal as well..:). Rest of the recipe is almost the same as what Vaishali has said. Well almost!

I suggest you refer Vaishali's post for authenticity, while I have my own take on a Sindhi Dal!

As with any cuisine, the dal is always serve with rice and taryal patata (fried potatoes) In this case the Aloo Took. Though Vaishali has changed over to healthier options, I remain true to the solid Indian fancy and serve Dal, chawal with Fried Potatoes.

Sindhi Dal

Toor Dal - 1 cup (I used Masoor dal)
Tomatoes - 2 medium
Curry leaves - 1 stem
Turmeric powder a pinch
Ghee - 1 tps

Wash the dal and in a pressure cooker, take the dal along with curry leaves, tomatoes, turmeric powder, ghee and salt. Pressure cook for couple of whistles.

Once the pressure falls down, using a churner, mash the dal.

Vaishali asks us to strain the dal to remove curry leaves and tomato skin. Being used to these, I skipped this part (I prefer to say this rather than accepting I didn't see this step)

For Tempering

Oil - 2 tsp
cumin Seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Hing a pinch
Ginger - 1/2 inch
Green chili - 4-5
Dry red chili - 2
Red chili powder - 1/4 tsp
Sambar powder - 1/4 tsp
Lemon juice - 1/4 tsp
small bunch of coriander leaves.

Once the dal is cooked and simmer, do the tempering in the order listed and once it's all fried, pour over the simmering dal. cook for 5 mins

The first time I saw these Aloo Took when Vaishali posted, I knew I had to make these. I am not really such a great fan of potatoes other than Potato chips. I didn't grow up eating aloo roast or any dry sautes with Aloo. Amma never makes Potato fries or the Aloo podimas or the many versions of fried potatoes. We took our weekly dose of potato as Masal for either Dosas, Pooris or even many times as Kurmas. With Amma never repeating a vegetable in a week, these fries never graced the dining table.

Only after Konda started school, I found aloo roast was the quickest dish I can make. Anyways after having made Aloo Took, I can understand the attachment one gets with this dish! Without further rambling, here's the tempting aloo tuk served with dal.

Aaloo took

Potatoes
Oil for deep frying

Masala to be sprinkled

Red chilli powder
Aamchoor powder / Dry Mango powder
Black pepper powder
Coriander powder
Roasted Cumin powder
Garam masala
Salt to taste

You can go free on the measurement of the spices

Peel potatoes. Cut into fat rounds.(a medium size potato has to be cut in two).

Sprinkle salt, leave it for about 5 mins.

Heat oil. Fry the potatoes on slow flame till cooked. Remove.

Cool. Press these with the help of your palm.

Fry the potatoes again to a crisp golden. Drain.

Sprinkle spices.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Blogging Marathon # 29 - 3 Day Marathon for 4 weeks!

noreply@blogger.com (Srivalli) — Thu, 16 May 2013 11:10:00 +0000

Days surely fly, of course this is an oft quoted statement, nevertheless so true. I can't believe may has passed us half way through! And here I am with the themes for the next edition. Though the theme selection takes up my thought process for a longer time than I wish, some of the themes for this edition are suggested by Rajani. I simply made it a bit more complicated.

For those of you who are landing here for the first time, then please check out these posts on Blogging Marathon, you can read about all the history, the thought process that's gone in everything in one place in the BM#18 intro

The entry is again by Sign ups and each theme will again have only 4 bloggers on first come first basis.

Commenting on the week blogger's post is mandatory.

And subscription to the group will be monthly basis.

If you want to know how the Blogging Marathon started, read the first edition

So the 28th edition will

3, 4, 5 June

10, 11, 12 June

17, 18, 19 June

24, 25, 26 June

Please email me at spicingyourlife@gmail.com latest by 23rd May along with your theme.

FYI: Requests to join after 23rd May will not be accepted.

Mandatory rules for this Blogging Marathon are as below:

Should take up 2 weeks of BM without fail. It can be any two weeks.
Will have to post on all 3 days with 2 weeks without fail
Same theme can't be taken by one blogger.
Should follow the accepted theme all 3 days, meaning if you choose one topic like Rice, you should post all rice based recipes all 3 days.
Should link to the Blogging Marathon page.
Is expected to actively give feedback on others post.
Mandatory reading and commenting on fellow participating member.

Each theme can be selected by four bloggers on first come first bases.

Other rules will be mailed to the individuals.

Themes for BM # 28th will be the following:

Since having this theme is to make sure my Kid's Delight event gets good entries, I thought it makes sense to have two themes based on the hosting time.

Kid's Delight - Sweet Treats (3,4,5 and 10,11,12)

Kid's Delight - Finger food for Kids Party (17,18,19 and 24,25,26)

Another thing can be that you as a kid liked the particular dish. Else it will not be eligible for both the events.

Kid's Delight - Sweet Treats (3,4,5 and 10,11,12)

Sowmya will be hosting the may edition. She is calling dishes that can be "Sweet Treats". It can be anything from Indian Sweets to International ones (including baked ones). Need to be vegetarian and Egg less.

So why wait, simply make those sweet treats and delight your kids.

Kid's Delight - Finger Food for Kids Party (17,18,19 and 24,25,26)

Kid's Delight Edition for June will be hosted by Kalyani.She is calling all moms to make Finger Food for Kids party. Finger Food as you know is anything that are individually served or handled by hand. So ideally all mini versions that will suit the little ones will be great. I guess you can make both sweet and savory!

Cooking from a book

Since everybody says they have so many cookbooks that they never refer, this is the right opportunity to pick up those books to refer! Online reference or blogs is not allowed. The recipe should come from a physical book

Please select any two of the ingredients listed below as your combination and prepare 3 dishes

Toor Dal
Channa Dal
Jaggary
Pumkin
Pear
Strawberry
Mangoes (can be unripe and ripe)
Bottle gourd
Greens
Milk
Paneer

All three dishes can have any combination from the list and need not be the same for all three days.

Other ingredients in the dish is your choice. But the recipe you are picking up from the book need to have two of the ingredients listed above.

Spice Powders for Cooking

Spice powders are so essential to many Indian cuisines. Especially South Indian cuisine thrives on these spice powders.

Single ingredient or just couple of ingredients like the red chili powder or coriander powder is not allowed.

The spice powder presented can be from any cuisine. Essentially it should aid the cooking.

And not those that we end up eating with tiffins or rice.

Cooking with colours

This is specific to ingredient colour and not the final dish.

Like you can select tomatoes/ Red capsicum for Red
Paneer for white
mango for yellow
Raw / Unripe mango, Green Capsicum for green
Masoor dal for Orange

The final dish can be of any colour as the cooked dish tends to change colour.

Each day has to be one colour.

Course wise meal from any state

Breakfast dishes
Lunch Recipes (Can be rice or gravy)
Sweets
Snacks

Under this, if you select the state to be gujarat, then for all three days you will have to make either only breakfast or only lunch or only sweets. All three days have to be from the same state and same course

Selection of the state is your choice.

The dishes have to fall under the given 4 categories. So if you are selecting Gujarat and breakfast, then you will be posting 3 breakfast dishes from gujarat.

Indian fusion with Chocolate Dishes

Well as the theme says bring on your chocolate dishes with a fusion mix on Indian take!

Food for the sick/elderly

The food under this category would include dishes that are healthy and suitable for those recuperating from some illness and elders who have diet restriction.

Special Theme - Do three weeks and for the 4th week you get to do the special theme.

Bookmarked Recipes: As the theme says you can simply post all those that you had bookmarked and tried. This again can be from any source.

This is accepted only for the 4th week (and should have done all three previous weeks).

********************************

Please spread the details if you want your friends to be part of this marathon.

Let's gear up for another non stop blogging!

Sannas ~ Mangalorean Idlis/Steamed Rice Cakes | Indian Cooking Challenge - April

noreply@blogger.com (Srivalli) — Tue, 14 May 2013 18:30:00 +0000

For the Indian Cooking Challenge in April, we travelled all the way to Mangalore to taste these delicious Sannas. If you are from Mangalorean or Goan, you must surely know about this. However for me, the first time I ever tasted or even knew this, was when we dined at the The Taj, Southern Spice. We went for the lunch thali and they served all exotic dishes famous from each of the four southern states. When they serve these spongy pillows, we were literally taken in.

I had to read on this right away when I came back and google god lead me to Shireen Sequeira's Ruchik Randhap. I guess she is the only person who has the recipe on Sannas in whole world wide web and I decided right on that I should make this recipe famous..

Sannas

So bookmarked the recipe and decided to do it for the Indian Cooking Challenge. However it was nearly many months later that I finally ended up challenging my group with this recipe. When I read Shireen's post, I knew right away that the recipe was such a straight one and not only that, she has explained so well and clear through her comments, that one wouldn't have any doubts.

Still I wrote to her asking couple of questions and she was so prompt and sweet in her response. I knew I was all equipped to try this for the month. I did this over this Sunday, we soaked the rice, dal at about 7 in the morning. We soaked for about 2 hrs, ground it fine and fermented it again for just 2 hrs. Since I couldn't make it right away, I had to refrigerate till dinner time. I took it out 4 pm and saw the batter flowing out almost!

Though Shireen advised against stirring the batter once it was fermented because we used yeast, I had to do it. Still I removed it about 2 hrs before the cooking time and left it out. It rose up a bit again. When I steamed it, the Sannas though got struck a bit to the katoris, came out beautifully!

I paired it with a creamy Veg Kurma and the combination was deadly. Though the yeast smell was too strong while it was getting steamed, it didn't smell of yeast once it was cooked. The Sannas need to be steamed in Sanna Katoris, if you don't have them, you can use any small katoris that you have with you.

Sannas

Yield: Approx 25-27 sannas when the batter is well fermented. For a heigher yield take a ratio of 3:1 (cups of boiled rice : raw rice)
Recipe Source: Shireen Sequeira's Mom

Ingredients Needed

Boiled rice (also called as Parboiled rice/Idli Rice) - 1-1/2 cups
Raw rice - 1/2 cup
Black Gram Dal / Urad Dal - 1 fistful (about 1/4 cup)
Salt - 1/2 tsp
Sugar - 2 tsp (if you want it sweet, I skipped this)

To prepare the Yeast solution

Yeast - 1 heaped tsp
Sugar - 1 tsp
Lukewarm water - 1/2 cup

How to make the Sannas

Wash and soak the two types of rice and Urad dal separately (in separate vessels) for at least 2 hours in plenty of water

First grind the Urad dal to a fine paste and remove it using very little water.

Next, grind both types of rice together to a fine thick batter. The consistency is more like dosa batter, so grind to a smooth paste

Transfer to a wide, deep pan large enough to accomodate batter that will double during fermentation.

Prepare the yeast solution by mixing the yeast and sugar in a bowl of lukewarm water. The sugar helps the yeast to dissolve faster. Allow to stand for 10 minutes, the yeast will ferment and turn frothy. Make sure the sugar and all yeast is dissolved.

To the idli batter, mix the yeast solution until completely incorporated.

Add sugar and salt to taste

Mix well and cover with a thin muslin cloth / plate and place it undisturbed in a warm place to ferment for about 2 hours (during really hot weather, the batter will ferment in just about 1-1/2 hours)

The batter would have doubled - for fluffy Sannas do not stir the batter or it will go flat.

I used the regular idli vessel and used small katoris that were greased and batter poured. Prepare the Idli steamer as you do regularly.

Place these katoris into the steamer, cover the lid and steam for 15 minutes. Once the Sannas are steamed, remove and tilt to remove the cooked sannas.

Serve with your gravy of choice.

Notes

You can increase the sugar added to the batter if you want it like sweet appams.

As I went on the Sanna steaming the timing was drastically reduced. These were cooked by 10 mins itself.

These are normally served with spicy non veg gravy, however with the kurma it was very delicious as well.

Navratna Dal, Moth Dal Tikkis aka Roti

noreply@blogger.com (Srivalli) — Sun, 12 May 2013 12:45:00 +0000

Athamma was intent on making some Tikkis and she even had some lentils soaked. We wanted to use up some moth beans and navratna dals that were leftover. Whenever some lentil is lying around for a while, the first thing that Athamma wants to make are tikkis. She is very fond of this somehow and always insists on making with whatever she finds.

On this occasion, she went ahead with soaking these and sprung on me quite unexpectedly. Since I had already planned on making something else for the dinner, I wasn't actually showing interest in that, however I was called in to check out the progress. She told that the tikkis were not holding its shape.

We had to resort to getting the recipe back to shape. We added some flour and patted it down as rotis and had them for dinner instead. The taste was awesome and making it thin as rotis, ensured it was crispy and more crunchy.

Navratna Dal and Moth Dal Rotis

Ingredients Needed

Navratna Dal - 1 cup
Moth Dal - 1/2 cup
Salt to taste
Green chilies - 2 long
Onions - 1 medium
Cumin Seeds - 1/2 tsp

Bread Crumbs for the Tikkis

Wheat flour/ Ragi flour for the Rotis

How to make the rotis

Wash and soak the dals overnight. Drain and grind to a coarse paste with green chilies. Mix in onions and let it rest for 10 mins.

Ideally if you are planning to make the tikkis, you need to add in either corn flour or other binding ingredients like potatoes, bread. This was skipped in this recipe, which resulted in the mix not holding it's shape.

We were planning to make pan fried tikkis, even that needs some binding to hold it up. Besides for making the rotis we added some flours and patted it down before cooking it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Kodubale | Kodbale Recipe 2

noreply@blogger.com (Srivalli) — Fri, 10 May 2013 18:30:00 +0000

When I choose Kodubale for Indian Cooking Challenge, I had selected two versions. One from Suma and another from Lathamma. I tried both versions back to back and ended up with too much of Kodubale on hand, one because I almost tried using the same proportion and second one recipe failed on me. So had to improvise. Suma's recipe worked out correctly for us, however something went wrong when I was making Lathamma's recipe.

I am sure the recipe works out perfectly, something I did must have gone wrong. So I had to save the snack from going waste. The snack turned out soft and wasn't crunchy. So I had to resort to using other methods to make it crunchy. The taste was very good, only factor was that it wasn't crunchy. I ended up microwaving it for 10 mins and it ended up crunchy. I was very happy I was able to get the snack to munch.

Kodubale | Kodbale Recipe 2

Ingredients

Rice flour – 2 cups
Maida – 1/2 cup
Wheat flour – 1/2 cup
Pottukadalai / Fried Gram dal - 1/2 cup
Dessicated dry coconut / Kopra – 1/2 cup
Ghee – 1 table spoon
Hing – 1/4 teaspoon
Salt to taste
Chilli powder – 1 teaspoon
Oil – 2 cups for deep frying

How to make the kodubale

Grind the fried gram and kopra to a fine powder.

Lightly roast the wheat flour and maida together on a low flame till it turns light golden.

In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.

Add ghee, salt, hing chilli powder and water and knead to a thick dough.

Heat oil in a kadai on a medium flame.

Take a little dough and shape into rings (Thickness of a pencil)

Fry a few rings at a time on low to medium flame, stirring occasionally.

When the sound subsides, drain and take out on a kitchen paper.

Store in air tight containers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Pancakes with Rose Cookie Batter with Chocolate Sauce

noreply@blogger.com (Srivalli) — Thu, 09 May 2013 18:30:00 +0000

I have always been proud of the fact that I never had a kitchen disaster in terms of recipe failing miserably that I had to dump the entire stuff in gutter. Of course there have been many instances when a recipe was not liked by all. In which case I would see if at least somebody liked it. I know I am not being very modest here, but then I think there is nothing wrong in knowing certain things about oneself. One main reason I would always attribute is the fact that I have a scientific approach to cooking. Understand the basic as to what happens when you mix a certain ingredients in certain way.

The problem mostly arises when you attempt a new cuisine and have no exposure or you haven't really understood the basic style. I heed to the principle that one should be scientifically artistic.

Now coming back to the failures in your kitchen, I have always felt proud of the fact that I haven't had a need to throw away something because the recipe failed. So when Nandini wrote to me saying she would love to have a topic on Setting right kitchen Disasters, meaning you have a failed recipe on hand and you device a new recipe out of it. Somehow I was wondering if I would ever face myself in this situation. Needless to say, I tempted fate!

Within few days of my interaction with her, I was attempting to make Rose Cookies. You can read about my adventure and how I finally arrived at the recipe and method that worked out. However the first batch I made, was with 2 cups of flour and I didn't have the heart to dump it down the drain! Since it had sugar, I couldn't make bajjis, so the next best shot was making pancakes. And finally drizzling with Chocolate Sauce.

I strongly believe chocolate can mask anything, so that's what I did!

I used the same recipe as I did again a week later. The trick was in seasoning and not a recipe fault.

I made the failed batter a little thinner by adding more water, heated a tawa and spread out really thin crapes. Once done, added chocolate sauce to the inner side, rolled up out.

Before handing it out, again drizzled sauce over it.

Konda loved it so much!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Coriander Adai | Kothamali Dosa ~ 101 Dosa Varieties!

noreply@blogger.com (Srivalli) — Sun, 05 May 2013 14:20:00 +0000

For the final day under Indian Breads, I asked everybody to make blended version. Under this your star ingredient has to be blended and made as an Indian Bread. When we talk about Indian Breads, many forget to list Dosas under this. And I wanted to take this opportunity to show how well we can get blended versions of Dosas that are so healthy and quick to make as well.

Even though I had planned this for a dinner, this makes a great breakfast item as it's got power packed lentils in it. However if you are tired and want a quick bite, you can still do as I did and have a quick meal on hand. As it was a Sunday evening, by the time I remembered it was quite late, so soaked it in hot water and it was all ready for grinding.

With house full of kids and not a single spot free, I know I haven't been able to write as much as I would normally wish. Lucky I had the dishes done during the weekend. Else you would seen me being even more hurried than before!

Before going further, this is the cake we had for Konda's birthday. She celebrated her 12th birthday and had great fun dancing with her cousins and brothers. More on later as I have just a short time on hand to do this post.

Being a Sunday, it's been a cooking day for me. So I enjoyed doing what I liked best! As one might assume, we are want of more folks to feed our daily dose, so it's good to have more people to enjoy your hard work. Hubby dear was going on asking if it was too much work, I said it wasn't, though I was sorely tempted to ask if I would've been excused from cooking if I said yes. Of course I won't dream of even asking or not preparing a feast for my sil and her family. I simply love the fact that I can try a variety with kids dishes with my nephew and niece, apart from the usual chocolate dishes.

I am only sad I couldn't make pizzas and burgers for them this time. It does feel nostalgic reading back that post, remembering that my twins were just 4 years. Now they act so grown up that I sometimes wonder if they were ever While I don't have the instant pizzas I made for them, I can surely offer you this instant dosa for a quick meal though.

Coriander Adai

Makes about 12 dosas

Ingredients Needed:

Raw Rice - 1 cop
Toor Dal - 1/4 cup
Navratna Dal - 1/4 cup
Chana dal / Bengal Gram - 1/4 cup
Urad Dal - 1/4 cup
Green Chilies - 2 long
Dry Red Chilies - 2 long
Ginger - 1"
Salt - 1 tsp
Coriander leaves - 1 cup tightly packed
Whole cumin Seeds - 1 tsp (to be added to the batter as whole)

How to make the Coriander Adai

Take all the lentil and rice, wash and soak for 2 hrs mim.

Drain the water and in a mixer/grinder add the chilies, ginger, salt and the lentils, rice. Add water as required to make a smooth batter.

When all the lentil and rice is ground, remove to a bowl.

Wash and chop the coriander leaves roughly. Take the leaves in a mixer and add 1 cup of batter to the leaves and grind again.

Add whole cumin seeds

Heat a tawa and grease well. As you do with regular dosa, spread a ladle full of batter and sprinkle oil over the top.

Flip on the both sides and cook

Serve with Chutney / Podi

Notes:

I soaked in covered hot water as I forgot to soak on time. So I managed with just about an hour or so.

Also you can mix the coriander mix with the amount of batter you need. So you can make this separately and mix as much as you want.

I served both coriander adai and plain as I didn't have much leaves left.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Stuffed Onion Mint Parathas with Pomegranate Raita | Pyaz aur Pudine Ki Paratha, Anar Raitha

noreply@blogger.com (Srivalli) — Sat, 04 May 2013 13:03:00 +0000

For the second day of making Indian Breads, I made stuffed paratha with Onions, Mint leaves with masalas. I served this with Anar Raitha that I remembered eating at Vaishali's home. The combination was even wonderful as I had served it with a typical pickle that Vaishali had sent from Gujarat. It was a delicious meal and I really enjoyed.

Today's being Konda's birthday, I had taken the day off however with a full day power off, it was really a tough time to spend at home. Finally I went along to buy few appliances. I finally bought a waffle maker. I will now search from for waffle recipes.

My sil has come down with her family and it's been a fun filled week at home. With so many kids around, all of us going crazy not knowing who is where and what to make. Though I planned to bake the cake myself, I finally decided it was going to be too much. And anyway with the full day power off it would surely been impossible.

The parathas turned out so delicious as it even had besan mixed with the stuffing.

Stuffed Onion Mint Parathas | Pyaz aur Pudine Ki Paratha

Ingredients Needed

Wheat flour
Salt to taste
Oil - 1 tsp
Water for kneading

For the stuffing

Onions - 1 medium
Mint leaves - 1/2 cup
Besan / Gram flour - 2 tsp
Onion Seeds / Kalonji - 1/2 tsp
Salt to taste
Green chilies 2 long
Roasted Cumin powder - 1/2 tsp
Turmeric powder a pinch

Oil for cooking

How to make the Stuffed Onion Mint Paratha

Knead the dough and cover it with wet muslin cloth until you are ready to make the parathas.

For the filling

In a non stick pan, heat oil, add onion juliennes mint leaves, salt, green chilies, kalonji, jeera powder. Quickly keep tossing so that the onions starts to sweat fast.

Simmer and add the besan. When the onions turn soft and the besan gets coated well, you can remove and let it cool.

Pinch out balls and start making the sides thinner so that you have a thick dough in the middle. Place the stuffing in the middle and bring all the sides towards the centre making sure you cover all the stuffing and seal it properly.

Heat the tawa and grease with oil

Cook on both sides and remove

Serve oil with Anar Raitha and pickle

Anar Raitha / Pomegranate Raitha

Thick curds - 1 cup
Cumin powder - 1/2 tsp
Salt to taste
Pomegranate Seeds - 1 cup
Red Chili powder - 1/2 tsp

Take the thick curds, mix it with cumin power, red chili powder, salt. Finally add the anar seeds and mix well.

Serve with Stuffed parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Matar Luchi, Badam Shrikhand | Peas Stuffed Maida Pooris with Almond Shrikhand

noreply@blogger.com (Srivalli) — Thu, 02 May 2013 18:30:00 +0000

I know we just finished a month long marathon. However it didn't feel so and I almost jumped back to making the next edition. I guess it all had to do with the fact that I choose to make Indian Breads. If there was one category that I really loved, it surely would be Indian Breads. Especially with the fact that I selected to make pooris for the first day.

For the next edition of BM# 28, I choose to make Indian Bread. This had a twist again, where I decided to ask everybody to make Indian Bread with a condition. Each day had to be one with Deep fried, a bread with stuffed and finally with something blended. I started with a fried bread and of course I love all my fried dishes. Unlike others, I never had qualms in feeding my kids fried dishes, especially pooris. Only my boys don't like pooris. I know it's hard to believe, but very true.

The only time I could get them eat pooris is on a Sunday, with pretext that there is Channa to accompany. Chinnu used to refer it as Chennai Poori. Seeing how much he liked this combination, I thought I could easily pack this for their lunch during school. Only I was surprised to hear him that he doesn't want Pooris for lunch as it's oily. Peddu anyway had a hard time eating on normal days. So I can make pooris only on Sunday and I knew they may not like Luchis.

Knowing I love pooris, it was a given fact that I love luchis. The first time I had luchis were when we had gone to visit parents in culcatta. We were invited for a feast by our parents neighbours and I will forever remember the matar luchis we were treated. I loved Bengali food. Period.

So when I decided to make deep fried Indian Bread, I knew I had to make this again. In fact I had earlier had made stuffed peas puris with a different stuffing and different method. Stuffed Peas seems to be a thing with me as I had made stuffed peas paratha, that had a different set of memories associated.

Now coming back to the luchis in hand, these were so delicious that you can hardly stop with just two!

I served with Almond Shrikhand and Pickle. It was really a breakfast fit for kings!

Matar Luchis

Matar Luchi | Luchis stuffed with Peas

Ingredients Needed

For the dough

All purpose flour / Maida - 2 cups
Salt to taste
Water to knead
Oil for deep-frying

For the Filling

Grind together
Fresh shelled peas, boiled - 1
Hing / Asofoetida a pinch
Roasted Cumin Powder - 1 tsp
Green chilies - 2 long
Red chili powder - 1/2 tsp (if required)
Salt to taste

How to make the Luchis

Knew the dough and keep it covered with wet muslin cloth.

For the dough,

Mw the peas for 5 mins, drain the water, add all the ingredients and grind to a smooth paste.

When you are ready to make the luchis, pinch out balls from the dough, flatten in middle, place the stuffing, cover on all sides and make sure you seal it well.

Heat a kadai with oil.

Dust the balls well and roll out gently making sure you don't press out the stuffing out.

Gently drop into hot oil and cook on both sides.

When the luchis turn golden, drain to a kitchen towel

Matar Luchis

Almond Shrikhand

Ingredients Needed

Hung Curds - 1 cup
Milk - 1/2 cup
Icing Sugar - 4- 5 tsp
Almonds - 12 whole

How to make the Shrikhand

Blanch the almonds in mw for 3 mins. Remove the skin.

Grind the almonds with milk to a smooth paste.

Add this paste to the hung curds. You can follow the process for making Shrikhand.

Blend the milk paste to the curds along with icing sugar and mix everything together.

Refrigerate until serving.

Serve with Luchis and Pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28