RAVA LADDOO FOR INDIAN COOKING CHALLENGE

Rava laddoo one of the traditional and simple and easy to make sweet from South India. This Rava Laddoo is my brother's favorite sweet, he is little choosing about sweets and this one is the first choice for him. After my marriage when my brother came to my place that time I wanted to make this for him. I never made Rava laddo before my marriage and my mom is an expert in this (of course my mom is an expert in so many South Indian sweet s ) that time I will be just a helping hand to my mom that’s all I never made any dish alone. So now I wanted to make my brothers fav. Sweet before he came and I started frying rava, I fried rava nicely and kept a side then started making sugar syrup (yes I know here every body s eyes stopped ha haa you my be thinking what this lady is going to do with sugar syrup in rava laddo just wait and fallow the next line.) ok I added water to sugar and made sugar syrup I think I made 1 string consistency and I added rava and cooked for almost for 5 min. I think. Then I add coconut and nuts and switch off the flame and happily made ladoo s out of this mixture and then I realize that they are not like what my mom use to make. What I made this rava laddoo s are round in shape like laddo bit soft like Halwa, but not like Halwa it is sticky and rava is not cooked haaaaaaaaaaaa :((

What to do, I was just about to cry. What to do I don’t know that time my MILis also not at home. My MIL s friend and also our neighbour aunty came to meet MIL and she asked me what are you doing and I got the chance and I shown her what I made and she just couldn’t control her self and she laughed a lot and told me this is not rava laddoo this is Halwa laddo that too half cooked.! And couldn’t make rava laddoo with this any more and she added some more milk to this half cooked hallway lidos and made proper halwa(of course I don’t know how to make halwa also that time that is one more story some other time.) Thank God and aunty at least we had sweet that day and I didn’t waste that material. After this attempt I didn’t even touch rava for laddos for long time. And after this incident when I went to Vijayawada I learnt Rava laddo from my mom. Yesterday when I made this laddo s I got a complement from hubby dear that they are taste just like his ammamma use to make for him. When I saw this in
Indian cooking challenge as a trail recipe I thought that yes now I can challenge any body with this Rava laddo recipe but her I adopted valli s recipe which is not much different then mine but here I just fallowed her recipe and here I go with the recipe……….

INGREDIENTS:----
Rava (semolina, cream of wheat) --- 1 cup
Sugar --- 1 cup
Ghee – 25 Gms
Milk – 25 ml
Cardamom powder--- 1 pinch
Cashew nuts – 10 broken
Raisins --- 10 no.
Grated fresh coconut – 25 Gms
Heat 2 tea sp ghee and fry cashew nut s and raisins remove from the ghee and leave aside then add grated coconut to the same ghee and fry till nice aroma comes out remove and leave a side.
Now heat the remaining ghee and fry the rava till it is rosted and nice aroma comes out but make sure that color is not changed.
Now take all roasted ingredients in to a big bowl and add sugar and cardamom powder mix well.
Now add warm milk to this rava mixture slowly and check that if you are able to make round ball s out of this mixture then transfer it to pan again and fry in a low flame for 2 min. and switch off the flame cover with a lid and leave it for 2 min. and then immediately make laddoo s out of this mixture.
The only thing in this recipe what I do is after I roast rava and I grind it for 1 sec in a mixee.
And I mix the cardamom and sugar and make powder and mix with rava.

STRAWBERRY AND ALMOND MUFFINS

Its almost june ending, days are moving fast. In the month starting when I saw the events I think ohh there is time for the last date, then one fine day I realize that there is only two day s left for the event and I run for that. I cook for the event before but I am little lazy to post the recipe hummmmm. This time also happened some thing like that only. When I saw the Strawberry event I wanted to post some yummy recipes for my favorite fruit event, and mmmmm lazy lazy lazy what to do.

And then yesterday I decided to make this muffins recipe which I got from
Hooked on heat blog, and I wanted to try this for both events. Ok I through my lazyness in to the trash and started working, I shifted the flour, baking powder, baking soda, and mashed the banana, made the sugar and butter cream chopped the strawberry s and almonds. And mixed the batter and switch on my gas oven to pre heat and I spoon the batter in to greased muffin moulds and kept them in the pre heated oven and nicely chatting with Lubna and after 15 min. I realize that there is no aroma from my oven so I ran to check the oven and a BIG DAAAAAM gas is over…… tusssssssss dhammmal what to do? I call that gas fellow and ordered the gas and that fellow replied me that he can bring the cylinder in the evening only I requested that fellow and he told me let me try. I ask lubna (she is chatting with me that time) she told me to keep the muffin tray in the fridge but by that time muffins already little raised, I was thinking what to do. And there is a bang on my door it is that gas fellow that’s it I jumped and fix the gas and started heating oven and baked my muffins OMG I am tired.Aaaaaaaaaaaahhh this is my strawberry muffin story. They tasted just awesome. In the original recipe she made them with eggs, I made them egg less with flex seed powder. And here I go with the recipe………….

INGREDIENTS:----
All-purpose flour --- 1& 1/2 cup
Sugar – 3/4 cup
Bananas --- 2 ripe
Strawberries --- 1 cup chopped
Baking powder --- 1 tea sp
Baking soda --- 1 tea sp
Butter – 1/4 cup melted
Flex seed powder --- 1 tab sp
Vanilla extract --- 1 tea sp
Almonds – 1 cup sliced
METHOD:--
In bowl, microwave 3 tab sp of water till it boils.Remove and whisk in ground flax seeds,microwave for a min., whisk again and microwave for an additional minute.This can be used as a egg re-placer in baking.
1. Mix flour, baking powder, baking soda mix well to combine.
2. In a mixing bowl add sugar and butter and beet till nice creamy texture.
3. Then mash ripe bananas well and add this banana mash, flex seed mixture to sugar and butter mixture and mix well add vanilla extract and mix well.
4. Now add flour mixture and make a smooth batter
5. Then add chopped strawberries and almonds and fold to combine well.
6. Grease muffin tray with little oil or butter and dust with little flour and fill the batter
7. Preheat the oven at 375 degrees or in gas mark 4 for 10 min.and reduce the heat to 250 degrees or gas mark3 and keep the muffin tray and bake them for 20- 25 min. mine is finished in 25 min.
And here this yummy STREWBERRY AND ALMOND MUFFINS are running to reach the event TRIED AND TASTED HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY KITS CHOW
And also for SUGAR HIGH FRIDAYS -- FRUIT & NUT at Fun & Food blog event started by JENNIFER.
AND ALSO FOR HAPPY COOK'S STRAWBERRY FEAST .

MANGO YOGURT MOUSSE

Mango yogurt mousse is one of my favorite desserts .It is almost like our srikhand but little difference in the recipe. We don't use cream in srikhand recipe but in this mousse recipe whip cream will be there and that whip cream gives a rich and creamy texture to this yummy dessert.
I used sugar If you don't like you can replace that with honey or you can just remove and enjoy the natural sweet ness of the fruit and cream. This delicious dessert is very rich in calcium and vitamin c because of yogurt and mango and here I go with the recipe…………….

INGREDIENTS:-----
Yogurt --- 200 ml (I used Greek style yogurt)
Mango puree --- 100 ml
Fresh cream --- 100 ml
Sugar --- 80 gms
Honey --- 2 tab sp
Pistachios --- 1/2 cup chopped (nearly 50 gms)
Cardamom powder --- 1/2 tea sp
Saffron --- a pinch
A few cherry s for toping

METHOD:---
Tie the curd in a muslin cloth or cheese cloth and leave it in the fridge to drain the whey.
If you are using Greek style yogurt then no need to drain the whey water you can use it straight away.
Whip cream with sugar till it become stiff
Then mix yogurt, mango puree, honey, cardamom, saffron and chopped pistachio's then mix well.
Now fold the whipped cream in the mixture mix well to combine, (don't over mix.) garnish with cherries.
Chill in a refrigerator for 3 to 5 hours
Serve cold.
This delicious Mango Yogurt Mousse goes to MANGO MELA hosted by Srivalli.

And also for SUGAR HIGH FRIDAYS -- FRUIT & NUT at Fun & Food blog event started by JENNIFER.

RED BELL PEPPER PARATHA

Bell peppers I like them in my curries, especially with paneer. We all know that bell peppers are very rich in vitamin c. (in 100 gms bell pepper contains nearly 80mg c vitamin) with disease fighting antioxidants especially in red bell peppers.

My sister likes jiffy recipes, mild tasted foods not very spicy food like me.yesterday when I was talking to her she told me about this recipe. Instead of making bell pepper curry and roti. That time I was searching for bell pepper recipes for Priya's AFAM event, so immediately I tried this paratha for AFAM event. And this parathas are just simply superb with nice red bell pepper aroma(when I was frying this parathas my house is covered with very tempting and nice aroma, that made me very hungry). Here is the recipe for RED BELL PEPPER PARATHA for PRIYA'S AFAM – BELL PEPPER EVENT

INGREDIENTS:-----
Whole wheat flour ---- 2 cups
Red bell pepper --- 1 medium size grated
Garlic --- 2 cloves grated
Salt to taste
Roasted cumin powder --- 1 tea sp
Water for kneading the dough
Oil for frying parathas
METHOD:----
1. Take flour, grated red bell pepper, garlic, cumin powder, salt to taste mix well then add water and make a soft dough (like normal paratha dough)
2. Apply little oil to your hands and knead for 2 min. and leave a side for 5 min.
3. Now make small balls out of this dough and press them like round parathas(in to circles)
4. Now heat a skillet or a fry pan and fry this patathas both sides with a little oil till nice golden color.
5. Remove from the pan and serve with any raitha
6. I served this RED BELL PEPPER parathas with BOONDHI RAITHA.

MOROCCAN CHICKPEA VEGETABLE SOUP

Moroccan cuisine has become one of the most fascinating foods now days all over the world. Its rich variety of stews and refined use of spices and the mixing of conflicting tastes and a delicious array of sweets, all define Moroccan cuisine, a cuisine that abounds in true Mediterranean essence.
And here I am with to day s recipe Moroccan chick pea and vegetable soup. This soup is a vegetarian of a thick aromatic soup, more like a stew which they enjoyed with whole meal bread or Khbuz. Traditionally they enjoyed this soup at the end of the day of fasting during the holy month Ramadan and here it is……………….


INGREDIENTS:----
Olive oil --- 2 tab sp
Onion s ---- 2 chopped
Ground cinnamon --- 1 tea sp
Turmeric --- 1/2 tea sp
Salt to taste
Ground pepper --- 1/2 tea sp (according to your taste)
Grated ginger --- 1/4 tea sp
Red chili power or hot chili sauce --- 1/4 tea sp
Saffron – 1 pinch crushed
Tomatoes --- 2 big chopped
Brown lentils --- 1/2 cup
Chickpeas – 1 cup
Carrots – 2 cut in to rounds
Potato – 1 medium cut in to small cubes
Water or vegetable broth --- 4 cups
Coriander leaves – 1/2 cup
Lemon juice --- 1/4 cup
Flour – 2 tab sp

METHOD:-----
1. In a heavy saucepan heat olive oil on a medium heat and add chopped onion s and fry till onion become soft, stir in between.
2. Now add turmeric powder, pepper, ginger, red chili powder or hot pepper, cinnamon powder, salt to taste and saffron and stir for 2 min.
3. Then add tomatoes and brown lentils, chickpeas carrot s, potato cubes, vegetable broth. bring to a full boil and reduce the flame cover and cook for 40 min. or till vegetables and lentils are tender.
4. Now mix flour in 1/2 cup water till smooth and add this flour mixture to soup and mix well.
5. Then add lemon juice (here if you feel like this soup become thick then add 1 cup more water and bring to a full boil).
6. Taste and adjust seasoning and garnish with coriander leaves
Serve with any bread.
THIS PROTEIN RICH CHICK PEA SOUP GOES TO LAVI S IAVW - MORACCAN EVENT BY VISHALI OF HOLY COW

NUTELLA AND FRIED BANANA ON TOAST

I am a person who gives importance to breakfast in every day meal. I just like to fallow that "eat breakfast like a King" after you wake up in the morning at least with in 2 hours you have to take your breakfast. I have seen many Indian women who finish there all house work and then they came to break fast at lunch time (of course my mom dose that, thank God now a days she changed that. In my child hood she use to have her break fast with her lunch at after noon 2 'o' clock). I don't like any Paratha as my break fast. I like South Indian breakfast varieties like Idli, dosa, pongal,Appam, pesarattu ooh yes Upma is my favorite breakfast and I like some toast s and pancakes also for breakfast hummm this list will be go on like this and here comes to days recipe………………….

Bread slices --- 4(brown or white)
Banana --- 2 no.
Nutella
Butter --- 1 tea sp
Sugar --- 1 tab sp
1. Peel and slice the banana in to long pieces.

2. Heat butter in a fry pan add banana pieces sprinkle sugar on banana pieces and fry till light brown color and remove from heat (use nonstick pan other wise banana will stick to the pan.).
3. Now toast the bread slices and spread nutella on bread slices and arrange banana slices one layer and close with other bread slice.
4. Enjoy your break fast with a glass of fruit juice or a glass of milk or
smoothie.
This yummy toast is for dilse Divya s SHOW ME YOUR BREAK FAST EVENT.
And here are some more my favorite breakfast pic. s for divyas SHOW ME YOUR BREAK FAST EVENT.

1. Coconut dosa
2. Vada pav
3. pongal& vada
4. Pesarattu
5. Nutella and fried banana on toast
6. Rava idli

STRAWBERRY AND MANGO PUNCH

Strawberry one of my favorite fruit, witch contains lot of 'c' vitamin and lots of water content. I like to have this fruit as it is or as a smoothie or a milk shake. To day I brought some Mangoes from the market. When I open my fridge I saw some strawberry s in my fridge and I thought way didn't I mix my both favorite fruits and see. And I made this.
What I did is………

I peeled and chopped --- 1 MANGO
WASHED AND CHOPPED STRABERRY S --- 1 CUP
ORANGE JUICE – 1 CUP
STRABERRY JUICE --- 1/2 CUP



SUGAR ACCORDING TO YOUR TASTE(I DIDN'T ADD SUGAR BECAUSE BOTH JUICES I ADD IS WITH SUGAR THAT SWEET IS MORE THEN ENOUGH FOR ME)
CRUSHED ICE --- 1 CUP
Blend all above ingredients in a blender and blend till smooth and serve chilled
I WOULD LIKE TO SEND THIS DELICIOUS PUNCH TO HAPPY COOK'S STRAWBERRY FEAST
AND SRIVALLI 'S MANGO MELA

PAPPU LO UNDRALLU (RICE BALLS IN SWEET DAL)

UNDRALLU A SPECIAL SWEET WE MAKE FOR VINAYAKA CHAVITHI(GANESH CHATHURTHI) FESTIVAL.UNDRALLU IS MADE BY RICE FLOUR AND ALSO WE MAKE SWEET AND SAVORY, ESPECIALLY IN SWEET UNDRALLU THERE ARE MANY VERIATIES AND THIS PAPPU LO UNDRALLU IS A SPECIAL FROM KRISHNA DISTRICT ANDHRA PRADESH LORD GANESHA IS VERY MUCH FOUND OF UNDRALLU SO AMMA USE TO TELL US WHEN EVER WE MAKE THIS UNDRALLU WE HAVE TO OFFER FIRST TO LORD GANESHA THEN WE CAN EAT.SO THIS SWEET IS SPECIALLY MADE FOR LORD VINAYAKA ON HIS BIRTHDAY VINAYAKA CHAVITI WHICH THIS YEAR FALLS ON AUGUST 23rd. SO IN BETWEEN MY REGULAR RECIPES TRY TO POST SOME VINAYAKA CHAVITI SPECIAL RECIPES.I HOPE THIS WILL BE HELP FUL FOR AT LEAST SOME PEOPLE THOSE WHO DON'T KNOW HOW TO MAKE UNDRALLU FOR THIS SPECIAL DAY. AND HERE IS THE RECIPE FORDELICIOUS PAPPU LO UNDRALLU………………………

INGREDIENTS :----
RICE FLOUR --- 1 CUP
MOONG DAL --- 2 CUPS
GRATED JAGGERY --- 2 CUPS (ACCORDING TO YOUR TASTE)
WATER ---- 1&1 /2 CUP
MILK --- 1 CUP
CARDAMOM POWDER --- 1/2 TEA SP
CASHEW NUTS --- 20 BROKEN
RAISINS --- 20 NO
GHEE --- 2 tab sp

METHOD:---
1. WASH ANS SOAK DAL FOR 10 MIN. AND COOK TILL DAL BECOME SOFT , 2.REMOVE FROM HEAT AND MASH WELL AND LEAVE A SIDE.
3. HEAT 1 & 1/2 CUP WATER AND 1/2 CUP MILK IN A PAN AND BRING TO A FULL BOIL.
4. THEN ADD RICE FLOUR AND 2 TAB SP JAGGERY DON'T DISTURB THE FLOUR AND COVER WITH A LID AND LEAVE IT FOR 5 MIN.
5. AFTER 5 MIN. MIX IT WITH A SPOON (BECAUSE IT IS HOT) THEN GREASE YOUR HANDS WITH LITTLE GHEE AND MIX THE DOUGH WITH YOUR HANDS 6. AND MAKE A SOFT DOUGH.
7. AND MAKE SMALL BALLS OUT OF THIS DOUGH.
8. HEAT 1 CUP WATER IN A PAN AND ADD THIS RICE FLOUR BALLS AND COOK FOR 5 MIN.
9. IN A OTHER PAN ADD JAGGERY AND ADD WATER TO JUST COVER THE JAGGERY AND BOIL TILL JAGGERY MELTS.
10. STRAIN AND REMOVE THE DIRT AGAIN BRING BACK TO HEAT AND BRING TO A FULL BOIL AND ADD THIS JAGGERY WATER AND COOKED MOONG DAL TO RICE BALLS MIX WELL AND COOK FOR ABOUT 10 MIN.(STIR IN BETWEEN)
11. IN THE SAME TIME HEAT GHEE IN A PAN AND FRY CASHEW NUT S, RAISIN S AND ADD THIS TO UNDRALLU AND ADD CARDAMOM POWDER, REMAINING 1/2 CUP MILK, MIX WELL AND REMOVE FROM HEAT.
12. OFFER THIS DELICIOUS PAPPU LO UNDRALLU TO LORD VINAYAKA
THIS DELICIOUS PAPPU LO UNDRALLU IS MY ENTRY FOR NAG S MONTHLY MINGLE# RAVISHIN RICE EVENT, STARTED BY MEETHA

AND also this Pappulo undrllu goes to divya s "DLC" GLOBAL GANESHA DLC FOOD FESTIVAL

CHAKRALU

CHAKRALU OR JANTHIKALU AND ALSO WELL KNOWN AS CHAKLI OR MURUKU OR MURUKULU. A perfect South Indian tea time snack, which is famous for it's crunchy, crackling sound. In my child hood Amma use to make a big tin (air tight container) of this chakralu. And she makes many verities of this chakralu some times she mixes the dough with sour curd or with different flours and every time they taste just awesome. And my hubby he likes snack s like this, rather then usual rice or roti. Also he is having a habit of having snacks after his meal; I don't know how he eats snack s after his meal. I couldn't eat any thing after my meal. Any way here is the recipe for delicious and addictive chakralu………

INGREDIENTS :---
Rice flour --- 3 cups
Besan (senga pindi, chick pea flour) --- 1 cup
Oil – 2 tab sp
Vaamu (Ajwain, carom seeds) – 1 tea sp
Salt to taste
Red chili powder --- 1 tea sp
Oil for frying

METHOD:---
1. In a big bowl mix 2 flours, salt to taste, Red chili powder, vaamu mix well.
2. Heat 2 tab sp oil in a pan and add this oil to the flour mixture and mix with a spoon.
3. Now add enough water and knead in to soft dough
4. In the same time heat oil in a deep frying pan
5. Fix the disc with medium holes in the chakrala press ( muruku maker) and press on top of a polythene sheet.
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a very low flame.
7. If you fry them in a high flame they won't cook properly and become hard so fry them in a very low flame it will take time but result will be great and you can get yummy and crispy chakralu.
8. And one mere tip I want to share with you all is when you are pressing chakralu press them on the back side of a round ladle and slowly drop it with ladle this prevents oil burnings on your hand
Enjoy your snack.
THIS IS MY ONE MORE ENTRY FOR NAG S MONTHLY MINGLE# RAVISHIN RICE EVENT, STARTED BY MEETHA

ARISELU (SWEET RICE CAKES)

Ariselu is one of the traditional sweet in Andhra predesh. Which is originated from south part of Andhra which is old Madras Presidency and present day Andhra Pradesh.It is a Traditional sweet we make for marriages and festivals like Ugadi and Makara Sankranti. The traditional way of making this delicious sweet will take 2-3 days. First 2 days we soak rice in water and the third day for making jaggery syrup and mixing the dough and making Ariselu.
In my child hood if there is a marriage or Makara Sankranti festival ,one cook used to come to my house for making this ariselu. In those days we used to make rice flour in a stone pestle. For this sweet ,old rice for rice flour will give a very good result If you use new rice then ariselu will become hard .and coming to jaggery use fresh jaggery with nice golden color (we use for this gundu bellam ). and here is the recipe……………

INGREDIENTS:---
Rice --- 1 kg
Jaggery --- 3/4 kg
Sesame seeds or poppy seeds --- 2 tab sp
Ghee – 2 tab sp
Oil for frying
METHOD:---
1. Wash and soak rice in enough water for 2 days change water for every 8 hours.
2. 3rd day morning remove water from the rice and spread soaked rice on a White cloth for 1/2 an hour to dry the rice.
3. Make a fine powder out of this rice ,sieve the rice powder and if desire grind once again and make a very fine powder.And take this rice flour into a bowl covered with a lid and set aside.
4. This powder should be little wet don't leave it to dry.
5. Now grate jaggery and add water to just cover the jaggery and start boiling when jaggery melts remove from heat and strain to remove if any dirt in the jaggery.
6. And bring back to heat and boil in a low flame till it becomes like a thick syrup
7. To check syrup take a 1/2 cup water and leave a drop of syrup and check that should become like a lump.
8. Then add rice flour to the syrup slowly and stir well.
9. Remove from the heat and add ghee and mix well to make a soft dough like a chapathi dough,make sure that no lumps are formed.

10. Cover with a lid and leave a side for few sec to cool (means the dough should be able to touch with your hands and make ball s)
11. Make small balls out of this dough(golf ball size)
12. Now heat oil in a deep frying pan
13. Grease one banana leaf or plastic sheet and put one dough ball on it and press in to a small circle.
14. Sprinkle some sesame seeds on it and press in to a thin circle.
15. Now remove from the banana leaf and drop it in to hot oil.
16. And fry in low flame till light brown and remove and place this Arise in between two flat laddles and press to remove extra oil.(usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil)
17. Repeat the procedure till the dough is over
18. Spred them in a big plate(thali) to cool.
19. After they become cool store them in a ari tight container.
20. This delicious Ariselu will stay for 15- 20 days.
THIS IS MY ONE MORE ENTRY FOR NAG S MONTHLY MINGLE# RAVISHIN RICE EVENT, STARTED BY MEETHA
AND ALSO FOR PRIYANKA S SHADI KI THALI EVENT AT ASANKHANA

COCONUT DOSA

Dosa a South Indian delicacy. A real name in Telugu for dosa is Attu. Normally amma use to make dosas by soaking rice and dal separately and grind rice in to a fine powder and urad dal in to a fine past and she mix both in a big vessel and leave a side for fermentation. It is a long process but they taste s just awesome. I got this coconut dosa idea from my mom s Appam recipe she makes appam with grinding rice and coconut to gather and leave it for over night she won't add any yeast or any thing and they came out crispy not like Kerala appams.So I gave this name to my moms appam recipe as coconut dosa. And here is the recipe………

INGREDIENTS:-----
Raw rice --- 2 cups
Parboiled rice --- 1 cup
Cooked rice – 1/4 cup
Grated coconut --- 3/4 cup
Salt to taste
Sugar --- 1 tea sp

METHOD:----
1. Wash and soak rice in enough water for 6 hours
2. Then grind with cooked rice and coconut in to a smooth paste add salt to taste and sugar just before removing fro grinder.
3. Take out the batter in to a big bowl and leave it for over night for fermentation.
4. Heat a skillet or dosa pan in a medium heat and pour 1 ladle batter on hot pan and spread it in to a circle drizzle a little oil along the edges and let it cook for 1 min.
5. Then flip the dosa the other side and let it cook for 1more min.
You can make this dosas as thin as possible.
6. Remove from pan and serve hot.
. Serve with coconut chutney.
Enjoy your break fast.

SPICED CRUMBLED PANEER FOR TRIED AND TASTED

THIS RECIPE I HAVE ADOPTED FROM HOOKED ON HEAT WHICH IS THIS MONTH'S TRIED AND TASTED BLOG HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY KITS CHOW
I TRIED THIS RECIPE AND IT'S JUST AWESOME WITH PLAIN PULAO AND PURI OR EVEN WITH ROTI TOO.I DIDN'T MADE ANY CHANGES.

INGREDIENTS:----
Paneer -- 250gms
Tomato --- 1 small finely chopped
Capsicum -- 1 medium cut in to small cubes
Cumin seeds -- 1 tea sp
Fennel seeds --- 1 tea sp
Coriander seeds -- 1 tea sp
Turmeric powder -- 1/2 tea sp
Red chili powder --1/2 tea sp
Coriander powder --- 1/4 tea sp
Garam masala powder --- 1/2 tea sp
Oil --1 tab sp
salt to taste
METHOD:----
Dry roast cumin seeds, coriander seeds and fennel seeds and crush them.
Heat oil in a pan add crushed cumin,coriander and fennel seeds and fry till nice aroma comes out
Keep the flame in low and add all powders exp. salt.
Then add paneer pieces to this and stir well to coat the masala to paneer pieces nicely.
now add tomato pieces and capsicum pieces and salt to taste an dcover with alid and cook for few min stir in between.(this will take 5-6 min.)
Remove from heat and serve hot with rice or roti.

VADA PAV

Today I am here with a very favorite snack from Mumbai. This one is a most wanted snack in Mumbai chat bhandar s(If I am not wrong) . I don't know much more about Mumbai, but when I saw this recipe in Sanjeev Kapoor's TV show I became a big fan of this snack. In my view this is an Indian burger. First when I didn't see this recipe and
I thought that vada and pav what is this combination(just imagine urad dal vada and pav) As we know vada means urad dal vada(garelu, ulundu vada) or channa dal vada (masala vada) is it right. We call this Btata vada in South India as Aloo Bonda right. So that is the confusion, after I saw this recipe in Sanjeev Kapoor s show VADA PAV became a breakfast item at my place (but not a regular, once in a 2 months).And here is the recipe…………

INGREDIENTS FOR BATATA VADA:---
Potatoes ---- 2 or 3 (boild, peeled and mashed)
Onion ---- 1 medium finely chopped
Green chilies ---- 2 finely chopped
Ginger and garlic ---- 1/2 tea sp finely chopped (you can use paste also)
Salt to taste
Coriander leaves --- 1 tab sp choped
Oil ---- 1 tab sp
Red chilli powder --- 1/2 tea sp
Lemon juice --- 2 tab sp
Mustard seeds --- 1/2 tea sp
cumin seeds --- 1 tea sp
turmeric powder --- 1/2 tea sp
METHOD FOR POTATO CURRY :----
1. Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and fry them till red color and then add chopped onion and green chilies and fry till onion become soft.
2. Now add ginger garlic chopped and fry for a sec. then add turmeric powder,mashed potatoes,redchili powder,chopped coriander leaves,stir for 2 min. then add lemon juice and salt to taste mix well and remove from heat
3. let it cool, then make small balls out of this curry and keep a side.
FOR BATATA VADA BATTER:--
Chick pea flour(Besan, senaga pindi) ---- 1 1/2 cup
Red chili powder --- 1/2 tea sp
Salt to taste
ajwain --- 1/2 tea sp
Baking powder --- 1/4 tea sp
Oil for frying
1. In a bowl add all these ingredients and add water to make a thick batter like fitters batter(bajji batter)
2. Heat oil in a deep frying pan . When oil is hot, dip potato balls in chick pea flour batter and carefully drop them in to the hot oil (if you are not able to drop them with your hand use a spoon to drop just dip the balls in batter and lift with a spoon and drop in to oil)
3. Turn it every 3-4 min on a medium heat and fry till nice golden color and remove from oil and leave a side.
FOR RED CHUTNEY:---
Red chutney:---
Grated coconut ---1 tab sp
Red chili powder --- 2 tea sp
Garlic cloves --- 6 no. Grind all three ingredients with little water in to a smooth paste and store in a container.
green chutney:- grind 2 cups coriander, 1 cup mint leaves, 1 tab sp chopped ginger, 3 green chilies, lemon juice 1 tab sp, salt to taste, garlic cloves 2 no .roasted cumin seeds 1/2 tea sp in to a smooth paste.
Now start assembling VADAPAV…………..
Slice pav bun horizontally(don’t slice them full, slice till 3/4 bun).
Spread green chutney one side.and second side garlic chutney
Now place batata vada in side the pav bun close the bun and serve hot.
Note :--If you don't like this snack very spicy then remove garlic chutney and apply tomato sauce.in the place of garlic chutney.
THIS IS MY ENTRY FOR RCI: MUMBAI STREET FOOD AT SERVED WITH LOVE BY AQUADAZE EVENT STARTED BY LAKSHMI

MANGO CUSTARD

First I want to tell a big THANK S to each and every one who supported me. THANK YOU So MUCH FRIENDS FOR ALL YOUR GREAT SUPPORT.

Custard is a English dessert which we can make very easily and in less time. There are many varieties in custard, like with eggs and can make with corn flour and milk cream or coconut milk and yes very simple with custard powder. Especially in summer this will be a ideal dessert. I remember in my child hood no fridge in my place so we use to get Ice from ice factory (where they make ice block s).And we brake those ice into small pieces and arrange them in mud pan like a circle and keep this custard bowl in between this ice circle and cover with a mud lid that s all by the time we cut fruits chilled custard will be ready. And yes in summer that will be sure not other fruit only mango. And here I am with one of my favorite recipe with the King of the fruits. Hope you all like this…………

INGREDIENTS:----
Mango pulp – 1/2 cup
Milk --- 1/2 lit.(500ml)(I used full cream milk)
Custard powder (vanilla flavor) --- 2 tab sp
Sugar --- 3 tab sp(according to your taste, if you don’t like much sweater then just don't add sugar)
Mango – 1 big chopped in to bite size pieces
Some cherry s for decoration
METHOD:----
1. Heat milk in a pan and bring to a full boil.
2. Dilute 2 tab sp custard powder in 1/2 cup milk and again add this custard mixture to boiling milk, cook till it become little thick and switch off the flame and add sugar and mix well to dilute sugar then let it cool to room temperature.
3. Then add mango pulp to this custard mixture mix well and leave it in the fridge to chill.
4. Peel and cut mango in to bite size pieces and add this mango pieces to custard mixture mix gently and serve chilled top with cherry s.
THIS DELICIOUS MANGO CUSTARD GOES TO SRIVALLI S MANGO MELA

MIRIYALA CHARU (PEPPER RASAM)

Charu or rasam is a South Indian soup prepared with tamarind water and spices like black pepper, coriander and cumin seeds. Especially this Miriyala charu (black pepper rasam) with a high quantity of black pepper which is very good for health. In Ayurveda black pepper is having a very important place. It is a very important in gradient in many Ayurvedic formulas. It has cleansing and antioxidant properties. It helps the free flow of oxygen to the brain, helps enhance digestion and circulation and stimulates the appetite. So this aromatic and healthy spice is native to South India and very well known in Sanskrit as Pippli, in Telugu it is Miriyalu. In ancient Indian cuisine people use only black pepper not green chilies (check in temple prasadams they use black pepper not green chilies, like in tirupati temple pulihora pongali and dadhojanam they use black pepper not green chilies or red chilies).Any way now I am coming to today s recipe Miriyalachru is very well go with rice and Idli and a good diet for ill people. When you are ill if you take this charu as a soup or with little mashed steamed rice or idli (because rice and idli both are easy digestive food) that gives a very excellent taste to your mouth and remove indigestion. And here I and with the recipe.

INGREDIENTS:--
Tamarind --- 3 inch piece (small lemon size or 1 tab sp pulp)
Tomato --- 1 small
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/2
Asafoetida – 1/4
Curry leaves --- 2 springs
A few coriander leaves
For charu podi
Miriyalu (black pepper corns) ---- 1 tab sp
Cumin seeds --- 1 tea sp
Coriander seeds – 1 tea sp
METHOD:----
1. Dry roast all three ingredients and grind in to a smooth powder and store in an air tight container. This will stay for 1 week with its aroma.
2. Soak tamarind in warm water for 10 min. and squeeze the juice with 1 cup of water. If you are using tamarind pulp then just dilute with 1 cup of water.
3. Wash and chop tomato in to small pieces and add to tamarind juice with 1/2 cup more water, salt to taste turmeric powder and bring to a full boil and cook for 5 min.
4. Then add curry leaves and coriander leaves and charu podi and boil for 5 more min.
5. Heat oil in a pan and add mustard seeds let them popup then add cumin seeds, asafetida and add this to charu and remove from the heat.
Serve hot with rice and pappad.
This is my entry for Trupti s COMFORT FOOD FOR ILLNESS at RECIPE CENTER

KALAGALUPU KURA PAPPU (MIXED GREENS DAL)

Green leaf vegetables are typically low in calories, low in fat and very rich in proteins and also high in dietary fiber, Iron and calcium, vitamin c and folic acid. In Indian cuisine we use most of the leaf vegetables as stir fries or Saag. In Andhra we make delicious curries with green leaf vegetables and pulses, we call this curry as Akukura pappu. I my childhood my grand mother use to make Akukura pappu with 2 or more leaf vegetables with toor dal or moong dale and also some time she mix raw tamarind (chintakayalu) or raw mango instead of tomato in this and that taste really heaven with hot steamed rice and any vegetable stir fry (especially potato or guthi vankaya kura) and vadiyalu (sun dried rice crackers) ooohhh. And here is the recipe hope you all like this.......
INGREDIENTS:----
Toor dal --- 1 cup
Spinach --- 1/2 cup (palakura)
Fenugreek leaves --- 1/4 cup (menthi Kura)
Purslane - 1/4 cup (gangavayala Kura)
Amaranth leaves --- 1/2 cups chopped (totakura)
Sorrel leaves – 1/4 cup (gongura) (if you didn't get any of them just leave that and mix other leaves but at least you have to mix 3 leaf vegetables)
Green chilies --- 4 cut in to small pieces
Onion --- 1 medium chopped
Raw mango – 1 medium peeled and chopped
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Salt to taste
Oil – 3 tab sp
Mustard seeds – 1/2 tea sp
Urad dal – 1 tea sp
Cumin seeds – 1/2 tea spRed chilies – 2 broken
Red chilies – 2 broken
Garlic – 4 cloves crushed
Curry leaves -- 1 spring


METHOD:----
1. Wash and soak dal for 10 min. to 1/2 an hour and add 1 cup of water and cook toor dal till half done then add chopped onion, green chilies and all leaf vegetables, chopped mango, salt to taste, turmeric powder then cover with a lid and cook in a very low flame till done.
2. If you are using a pressure cooker then mix all leaf vegetables and onion, green chilies, mango pieces to dal add salt, turmeric powder, red chili powder and cook for 2 whistles. Remove cool and open
3. Then mash the dale and leaf vegetable mixture with an aloo masher or pappuguthi (what we use for mash dal a wooden masher).
4. Mash well to combine dal and leaf vegetables.
5. Now heat oil in a fry pan add mustard seeds and let them pop up then add urad dal, crushed garlic, cumin seeds, broken red chilies, curry leaves and fry for a sec.
6. Then add this tempering to dal and leaf vegetable mixture mix well.
Serve hot with steamed rice or roti

MINT AND PISTACHIO PESTO

Mint is an herb native to Europe. It is a hardy and fast growing plant, there are many varieties of mint around the world especially Spearmint and peppermint are two common varieties. Mint is a cooling herb, with a sweet taste and pungent after taste. Mint was originally used as a medicinal herb to treat stomach ache. In Ayurveda it is pacifying for all three doshas (Vata, pitta and kapha) and especially for pitta. Mint is good for Digestion, Bad Breath and Nausea, Liver disorders and also for vomiting. And when we use this herb in cooking it gives it's very delicious aroma to many dishes like Pulao, Biriyani and many curries and if you mix it with lemon and ginger juce can make very refreshing drink. And her is my recipe for MINT AND PISTACHIO PESTO with it's mint and nutty flavor hope you all like this……………….

INGREDIENTS:-----
Fresh Mint Leaves --- 2 cups
Oil --- 1 tab sp
Garlic – 1 tab sp crushed
Pistachios --- 1/4 cup chopped
Green chilies --- 2 (or you can use ground black pepper also)
Lemon juice --- 2 tab sp
Salt to taste
METHOD:---

1. Toast the pistachios till they turn in to a nice color for a few min. over a medium heat. Let them cool then put all ingredients in to a blender except oil and grind till mixture become pureed.
2. Then add oil and grind till pesto become smooth and creamy.
3. Enjoy this delicious pesto with any boiled vegetables or with pasta and also as a dipping for deep fried snack like Falafel.
This is my entry for JFI - MINT hosted by Ashwini at Ashwinis Spicy Cuisine event started by Indira of Mahanandi