Happy Vinayaka chathurthi to all

HAPPY VINAYAKA CHATHURTHI TO ALL MY FRIENDS AND READERS

Pidi Kozhukattai

This week I am paired with Vardhini for my 7 th recipe for Blogging Marathon#6 group 2. I have chosen this Pidi Kozhukattai from her space for my mini bite theme. A very healthy snack We also make this in Andhra as uppu undrallu. this is a special dish for vinayaka chaviti at my place.I made a small change to Vardhini's recipe. In her recipe she gave 3 tab sp toor dal I didn't use

that other then that I

didn't change any thing.Here I go with the recipe....

INGREDIENTS:---

Rice ---- 1&1/2 cup

Toor dal(split pegion peas) --- 3 tab sp(optional)

Cumin seeds --- 1 tea sp

Mustard seeds --- 1/2 tea sp

Uread dal --- 1 tea sp

Channa dal --- 1 tea sp

Dry red chilli s ---3 broken

Asafoetida --- one pinch

curry leaves --- 1 spring

Salt ---- 1 tea sp

Coconut --- 1 tab sp grated

Water ---3 cups

METHOD:----

1.Wash rice and dal(if using dal I didn't use dal) separately drain the water and dry on a cloth in the shade for 1 hour.

2.Grind rice and dal coarsely like upma rava(semolina).

If you like to use toor dal then first grind dal and cumin seeds. I didn't use dal so I added cumin seeds in the seasoning(tadka).

3.Heat oil in a thick bottom pan add mustard seed let them popup then add urad dal,channa dal,broken dry red chillis,curry leaves,asafoetida and fry for a while and add 3 cups of water.

4.Add grated coconut, salt keep the heat in high and bring to a full boil.

5.Now reduce the heat to low, slowly add rice rava and dal rava(if using)keep stirring till the mixture thickens and looks like half cooked upma.

6.Remove from the heat and let it cool till you can hold the mixture in your hands.

7.Now wet you hands, take a small portion from the mixture and shape it in to Kozhukattai or you can give a round shape like me.

8.spread this balls in a cooker vessel,cook in steem

for 15 minutes.

Serve with coconut chutney I can have them with out any side dish or chutney.

You can check beautiful step by step pictures in vardhiniskitchen

Let's check the other Marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Totakura-Ragi Vadalu

This is my 5th recipe for Blogging Marathon#6 group 2

INGREDIENTS:---

Ragi flour ---- 1 cup

Rice flour ---- 1 tab sp

Totakura(amaranth leaves) --- 1/2 cup finely chopped

Coriander leaves ---- 1/4 cup finely chopped

Onion --- 1 medium finely chopped

Green chillis --- 3 finely chopped

Cumin seeds ----- 1 tea sp

Salt ---- 1/2 tea sp

Oil for deep frying

channa dal(split chick peas) --- 1/4 cup wash and soak for 1 hour

METHOD:---

1. Take ragi flour, rice flour,chopped amaranth leaves, chopped coriander leaves,cumin seeds,Channa dal(drain the water crush in a blender),chopped onion,chopped green chillis,salt mix well to combine every thing.

2. Sprinkle 1 table spoon water and make a dough like puri dough. If you make a ball with this dough that should not break so add little water mix and see if require sprinkle some more water.Don't add too much water so take care other wise your vadas will drink oil when you fry them.

3.Heat oil in a deep frying pan.

4.Take a golf ball size dough and press it on a banana leaf in to rounds and make hole in the middle.

5. Drop this vadas in to hot oil fry in a high flame till vadas turn in to dark brown color.

Remove vadas from hot oil in to a kitchen towel.

Serve hot with coriander chutney or coconut chutney.

Lets check the other Marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Oat And Nut Cookies

Now a days I trying oats recipes.I have them as a porridge but my husband doesn't like oats as a break fast. As every body knows oats are generally considered as a healthy food.Its consumption is believed to lower bad cholesterol and reduce the risk of heart disease.It contain soluble fiber this type of fiber helps to reduce the bad cholesterol.In India people are accepting this in there meal.Few years back only Quaker oats is there in Indian market but now there are some Indian brands also and nothing different between both products any way. in my oats recipes list I tried this cookies with some nutty flavor hope you all like this check it here..........

This is my 4th recipe for blogging marathon#6 group 2

INGREDIENTS:---

Whole wheat flour --- 250g

Oats --- 100g

Baking powder --- 1/2 tea sp

Sugar ---- 30 g

Butter ---- 50g

Almond ----- 10

Cashew nuts --- 1 tab sp (for topping)

Cardamom ---- 4

Milk ----- 1 tab sp if required

METHOD:----

1. For almond powder take 10 almonds and dry roast then for few seconds, grind in to a coarse powder and set a side.

2. Take sugar and cardamom seeds and grind in to a fine powder.

3.In a mixing bowl take wheat flour,oats,baking powder,1/2 tab sp cashew nuts mix well to combine every thing, set a side.

4. In a other mixing bowl take butter and sugar powder,beat this two ingredients till they turn in to a creamy texture.

5.Now add wheat flour and oat mixture mix well to make a stiff dough.

6. In this stage you feel that the dough is stiff then add 1 tbsp milk and mix well.

7. In the mean while preheat the oven at 200C for 10 minutes.

8.Roll the dough in to 1/4 in thick circle and cut with cookie cutter

9.Place them on the greased baking tray and bake for 15 minutes at 170 c
Remove from oven and cool on a wire rack.Transfer this crisp nutty flavored cookies in a air tight container.

Let's check the other marathoners

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

here

Bonda

A favorite tea time bite in Vijayawada,Along with mirapakaya bajjilu, punugulu This one is a very popular snack in tea shops.There is a tea shop near by my house there they start making mirchi bajji and this bonda 4 o clock in the evening,every thing will be finish by evening 6 o clock.I was watching this process almost from 20 year s. Here I gave the recipe for small quantity but in the shops they make a dry powder with rice,urad dal and sago in a large quantity and mix this powder with curds.You can make this powder at home by soaking 1kg rice for over night drain the water and dry the rice in a hot sun till the rice become totally dry. Fry 200 gm urad dal till nice aroma comes out,Add fried urad dal and sago to the rice and make a powder in the mill.this powder will stay for 3-4 months,when ever you want take 1 cup powder add 1 cup sour curd and make bondas.Or you can do like this also.....

This is my 3rd recipe for Blogging marathon#6-group 2

INGREDIENTS:---

Rice ---- 1 cup

Urad dal --- 1 tab sp

Pearl sago -- 1/4 cup

Sour curd --- 1/2 cup

Salt --- 1 tea sp

Soda bi carbonate -- 1/4 tea sp

Oil for deep frying

METHOD:-----

1.Wash and soak rice, urad dal,sago in enough water for 4 hours.

2.After 4 hours drain the water and grind with curds in to a fine past.If require you can add little water but this batter should be like vada batter so don't add extra water.

3. Remove the batter from grinder add salt and soda bi carbonate mix well to combine every thing.

4. In the mean while heat oil in a deep frying pan.

5.Make golf ball size balls out of this batter and drop them in to hot oil slowly.

6.Deep fry the bondas till golden color and remove from oil strain the extra oil on a kitchen towel.

Serve hot with coconut chutney and tea

Lets check the other marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Oats Ponganalu - Oats Paniyaram

In my child hood we don't know what oats is. But now a days oats became quite common in every body's kitchen.People started having oats as their break fast and also making many delicious dishes also with oats.I always try to make a dish with less oil and in a healthy way. I don't want to use maida(all purpose flour) in this batter so I used rice flour and chick pea flour and the curd should be sour.I used 5 green chillies so that no need of any chutney(I realy want to avoid coconut chutney) adding chillies is totally depending on your taste according to you taste you can reduce or increase them.So lets check the recipe....

This is my 2 nd recipe for the theme Mini Bites in Blogging Marathon #6 group 2

INGREDIENTS:----

Oats --- 1 cup

Soar curd --- 1 cup

Chick pea flour --- 2 tab sp

Rice flour --- 2 tab sp

Onion ---- 1 big chopped

Green chillies ---- 3 finely chopped

Cumin seeds --- 1 tea sp

Salt ---- 1 tea sp

Fresh coriander leaves --- 1/4 cup finely chopped

Oil ------ 2 tab sp

METHOD:---

1.Take oats and curd in a mixing bowl mix well and soak oats for 10 minutes.

2.Add chick pea flour,rice flour,chopped onion,chopped green chillies,cumin seeds,salt,coriander leaves mix well to combine every thing

3.Now add a 1/4 cup water and make a batter.This batter should be like a thick idli batter consistency hummm what else I can give an example yes this consistency like tined condensed milk consistency.

4.Heat ponganalu pan in a mediun heat, add a few drops of oil to each impression.

5. Pour a tab sp full batter in each impression,cover the pan with a lid,cook in a medium flame for minutes.

6.After 5 minutes remove the lid gently turn the other side and cook for 5 minutes or they turn in to nice golden color.

7.Remove from pan and repeat the process with the remaining batter.

8. Serve hot with coconut chutney or chutney pody(karam podi) and a cup of tea.

Let's check what our fellow marathoners were cooking to day.

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Sorakaya vadalu --- Bottle Gourd Vada

Again one more week of Blogging Marathon. I enjoyed doing first week with regional recipes and this week I have chosen Mini Bites as my theme.To days my recipe is Sorakaya vadalu(bottle gourd vada). Bottle gourd vada is made with rice flour, grated bottle gourd and spices.usually we make rice flour vadas with grated coconut or finely chopped spring onion.I planed spring onion vadas,but when I saw a bottle gourd in my garden,I got this idea instead of spring onion. Garden fresh bottle gourd will give a better and different taste right? so the recipe was born.

So this is my first recipe for the Blogging Marathon # 6 group 2. Hope you all enjoy this recipe.

INGREDIENTS:---

Rice flour --- 1 cup

Channa dal (split chick peas) -- 1 tab sp soak for half an hour

Bottle gourd -- 1/2 cup(peal the green skin and great the bottle gourd)

Green chilies --- 3

Ginger -- 1/2 inch piece

Cumin seeds --- 1/2 tea sp

Oil --- 1 tab sp

Salt --- 1/2 tea sp

Oil for deep frying

A small piece of plastic sheet or a butter paper for making vadas or you can use a banana leaf also.

METHOD:--

1.Peal and cut ginger in to small pieces add green chllies,soaked channa dal,cumin seeds and grind all these ingredients in to a coarse paste

2. Take rice flour,grated bottle gourd, ginger and green chilli paste, salt in to a mixing bowl.

3. Heat 1 tab sp oil till smoking stage add this hot oil to rice flour and bottle gourd mixture, mix with a spoon to combine every thing.

4.Sprinkle 1 table spoon water and make a dough like puri dough. If you make a ball with this dough that should not break so add little water mix and see if require sprinkle some more water.Don't add too much water so take care other wise your vadas will drink oil when you fry them.

5. Heat oil in a deep frying pan.

6.Take a golf ball size dough and press it on a banana leaf in to rounds like small puries and make hole in the middle.

7. Drop this vadas in to hot oil fry in a high flame till vadas turn in to nice golden color.

Remove the bottle gourd vadas from hot oil in to a kitchen towel.

Serve hot with Aam ras or tomato ketchep but Aam ras is the best combination for this Bottle gourd vadas or you can serve them with coconut chutney also.

Let's check the other marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Pyaz Ki Kachori (Rajasthani)

OMG it's already the last day for this week blogging marathon.I can not be leave This I have posted 7 Rajasthani recipes for my theme regional recipes.I am realy enjoying this Marathon, for that thanks to Valli.This month Valli made a change in each group she made pairs of each 2 marathoners in that list I am paired with Priya of Priya's Easy N Tasty Recipes a good friend friend of mine and a great cook. I have chosen this Pyaz Ki Kachori for my theme Regional recipes-Rajasthan from Priya's place. This pyaz Ki Kachori is very popular in Rajasthan. This is my 7th recipe for Blogging Marathon#6 here I go with the recipe and thank you so much for the delicious recipe Priya We enjoyed it a lot...

INGREDIENTS:---

Maida(all purpose flour) --- 2 cups

Ghee --- 1/4 cup

Salt ---- 1/2 tea sp

Oil for deep frying

For filling:---

Onions ---- 2 cups chopped

Nigella seeds(kalonji) --- 1 tea sp

Fennel seeds -- 2 tea sp

Bay leaves ----2

Green chillies --- 1 chopped

Chick pea flour --- 2 tab sp

Coriander powder --- 2 tab sp

Red chilli powder --- 1 tea sp

Garam masala -- 1 tea sp

Fresh coriander leaves --- 2 tab sp chopped

Oil ---- 2 tab sp

Salt ---- 1/2 tea sp

METHOD:---

1.Mix flour,salt,ghee mix well to combine every thing and turn like bread crumbs.

2.Add little by little water and make a stiff dough,knead well till soft set a side at least for half an hour.

3.Heat oil in a pan add nigella seeds,fennel seeds,bay leaves, chopped green chillies,chopped onions and fry till onion turns in to light brown

4. Then add chick pea flour,coriander powder,red chilli powder,garam masala,salt and fry for 3 minutes.

5. Now add chopped coriander leaves mix well and discard the bay leaves and remove from heat and let it cool completely.

6.Divide the dough in to equal portions

7.Now moisten palms with little oil and take one wheat flour ball and give it a cup shape with your fingers (or you can press these balls in to small puri )

Keep 1 tea sp full onion mixture in the middle of the puri and close from all sides and pinch to close.

8.Now again press them to flatten in to small puri s with hand, repeat with the remaining dough.

9.Heat oil in a deep frying pan and keep the heat in low flame and droop this puri s in to hot oil and fry till golden color.(you have to heat oil till smoking stage switch off the flame for few sec. and then keep it in a low flame and then add puri s and fry them)

Serve with green chutney or mithi chutney and tea.

Let check the other marathoners here

Rajasthani Gatta Curry

Rajasthani Gatta Curry is again a chick pea flour based curry from Rajasthan.with out Gatta curry rajasthani meal is incomplete. This recipe I have noted from a small hotel cook in Jaipur.Two years back we visited Jaipur in our vacation and I ask my guide I need to have a traditional rajasthani meal.so My guide took me to a small hotel,where I had a rajasthani thali with dal-baati-churma, gatta curry, bajara roti,some beans curry,aloo bartha and lots of sweets.Realy that was a huge lunch that day, I could't walk back to my hotel.So that time I took the recipe from the cook and Today here I am with the recipe. This is the 6th recipe from my regional recipes theme for Blogging Marathon#6

INGREDIENTS:----

For Gatta s ---

Besan (chick pea flour) --- 1 cup

Turmeric powder -- 1/4 tea sp

Red chilli powder --- 3/4 tea sp

Coriander powder --- 12 tea sp

Fennel seeds --- 1/2 tea sp crushed

Carom seeds(ajwain)-- 1/2 tea sp crushed

Salt ----- 1/2 tea sp

curd(yogurt) --- 2 tab sp

For Gravy:----

Ghee --- 2 tab sp

Onion seeds(kalonji) --- 1/2 tea sp

Cumin seeds ----- 1 tea sp

Curry leaves --- 10 leaves

Curd --- 2 cups

Chick pea flour --- 2 tab sp

Turmeric powder --- 1/2 tea sp

Red chilli powder --- 1 tea sp

Coriander powder --- 1/2 tea sp

Salt -- 1tea sp or according to your taste

METHOD:--

For making Gattas:

1.Mix chick pea flour,crushed fennel and carom seeds,turmeric powder,red chilli powder,salt,curd mix well and make a stiff dough.

2.Roll this chick pea flour dough in to long strips(like sausage strips)

3.Boil water in a pan and drop this strips in to the boiling water, cook for 5 minutes.

4.Remove from heat and drain water, cut Gattas in to small pieces and set a side.

5.Take curd in to a mixing bowl add red chilli powder,turmeric powder,coriander powder,salt, chick pea flour and whisk well to combine every thing

6.Heat ghee in a thick bottom pan add cumin seeds, onion seeds and curry leaves fry for a while.

7.Now add the curd mixture and bring to a full boil, stir continuously to avoide to curdle the yogurt mixture

8.Reduce the flame add Gatta pieces and cook till the gravy comes in to medium thick consistency.

Remove from heat and serve hot with bajre ki roti or with steamed rice.

Lets check what our fello runners were cooking to day

Rajasthani Bhindi

Rajasthani Bhindi is a stir fry recipe which goes very well with Dal-Chawal(my favorite).when I started cooking this Rajasthani recipes in this Blogging Marothan I realize that most of the recipe's they cook in a healthy way of course they use ghee a lot and one more ingredient in there cuisine is Besan.In almost all recipes I think Besan is one of the Impartent ingredient.In that array This is one recipe From Rahasthan, Rajasthani Bhindi. This is the 5th recipe for Blogging Marothan#6 in my theme Regional recipes.Here I go.....

INGREDIENTS:---

Bhindi(okra) ---- 250g

Check peaflour(besan) ---- 3 tab sp

Red chilli powder --- 1/2 tea sp

Coriander powder --- 1 tea sp

Cumin powder ---- 1 tea sp

Dry mango powder(amchur)-- 1 tea sp

Turmeric powder -- 1/2 tea sp

Garam masala powder --1 tea sp

Salt ---- 1 tea sp or according to your taste

Kalonji(onion seeds) ---- 1/2 tea sp

Saunf(fennel seeds)---- 1tea sp

Cumin seeds (jeera) --- 1/2 tea sp

METHOD:----

1.Wash and wipe okra(bhindi) set a side to dry for 5 minutes.

2.Cut the ends and make a slit one side.

3.In a mixing bowl take chick pea flour,red chilli powder,cumin powder,coriander powder,turmeric powder,dry mango powder,garam masala powder,salt,1 tab. sp. oil mix well to combine every thing.

4.Now fill this masala in to the okra and set a side.

5.Heat oil in a fry pan or kadai(deep frying pan)add fennel, onion and cumin seeds, fry for a minute then add the stuffed okras cover and cook for 10 minutes

6.After 10 minutes remove the lid and mix gently and stir fry till okras turn in ti nice golden color this will take another 10 - 15 minutes.

Remove from heat and serve hot with Dal-Chawal or with roti.

Lets check what our other blogger friend were cooking to day.

Chane Jaisalmer Ke

Jaisalmer- Jaysalmer The city of sands the city of forts.this beautiful Golden city lies in the middle of the desert so that it is surrounded by sands.The city of jaisalmer has it's own distinct food culture and cuisine which is little different from other Indian cuisine.There are so many special dishes from this area few are like Ker sangri, Kadhi pakode, banon aloo and this Chane ki sabji from jaisalmer I have chosen for today s Rajasthani recipe for Blogging Marathon#6.

INGREDIENTS:---

Kala chana (black chick peas) ---- 1 cup

Yogurt ----- 1 1/2 cup

Besan (chick pea flour) --- 1 tab sp

Turmeric ---- 1 te asp

Salt ---- 11/2 te asp

Asafoetida ---- 1/2 tea sp

Green chillies -- 4 slit

Red chilli powder --- 1 tea sp

Coriander powder --- 1 te asp

Garam masala powder -- 1/2 tea sp

Chat masala ---- 3/4 tea sp

Cinnamon -- 1 inch stick

Cloves --- 4

Green cardamom --- 3

Cumin seeds -- 1 tea sp

Ghee --- 2 tab sp

Sliced onion -- 1 tab sp

Chopped coriander leaves --- 1 tab sp

METHOD:----

1. Wash and soak chane for over night in enough water.

2.Pressure cook chane for 3 whistles in the same water.

3. Mash chane lightly and set a side.

4.Take yogurt in a mixing bowl whisk well to give smooth texture.

5.Add chick pea flour,red chillie powder,turmeric powder,garam masala powder,chat masala powder,coriander powder and again whisk well that no lumps form.Add green chillies Asafotieda and mix well.

6.Heat ghee in a pan add cinnamon.cloves,cardamom and cumin seeds when they begin to change the color add yogurt mixture, salt mix well.

7.Now add chane and 1/2 cup water if required,mix well and bring to a full boil and cook for 5 more minutes.

Remove from heat,garnish with coriander leave and sliced onion.

Serve hot with puri...

Lets check what our friends were cooking today.

Rajasthani Dal - Baati

Dal-baati-churma these three are the most popular and traditional dishes From the beautiful and color full state Rajasthan.These three dishes are commonly eaten on the special occasions like wedding ceremonies and also some religious occasions. Baati is a hard, unleavened bread which is made by whole wheat flour and cooked on coals and then served with ghee and dal. It is considered as a long shelf life and nutritional food.When you cook them on the coals they turns heard from out side but soft and sponge from in side.Break cooked hot baati with your hand pour lots of dal and ghee over it and enjoy it hot.

Dal-Baati is my 3rd dish from Rajasthan for Blogging Marathon-6

I didn't cook the baatis on coals,I baked them in the oven at 220C for 45 minutes.

let's check how I made them....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Suji ----- 1 tab sp

Salt ---- 1/2 tea sp

Saunf -- 2 teasp

Ajwain --- 2 tea sp

Water to make a soft dough

METHOD:---

1.Take flour,suji, saunf, ajwain,salt in to a mixing bowl add enough water and knead in to a soft dough cover and leave a side for 1 hour.

2. Take the dough and roll in to small lemon size balls and leave a side for few minutes.

3. Cook this wheat dalls on hot coals till they puffed up and golden in color.

4. if you would like to bake them in the oven then preheat the oven at 200 C for 10 minutes.

5. Place the wheat balls on a baking try and brush with ghee and bake them at 220C for 45 - 50 min.Here the baking time depends on your oven heat my oven took 45 min so check in between and turn off the heat

Serve hot Batti s with lots of dal and ghee enjoy.

Check my Dal recipe here

Lets check what my other friend were cooking today

Rajasthani Panchmel Dal

Panchmel dal a perfect blend of 5 different lentils cooked in fragrant spices and thempered with asafotida,cumin and coriander powder.when you serve this dal with roti and a subji that will be a protein packed full meal.when first I read this recipe I thought ok we are using 5 lentils and which flavour we get in this dal.But really it is delicious .it goes very well with any roti and even with rice.We enjoyed this with palak and cabbage parathas, pickle. To day is the second day of Blogging Marathon 6,this is my second recipe for regional recipes from Rajasthan. Hope you all enjoy my recipes..
Recipe source from Priya of Mharo Rajasthan's Recipes....

INGREDIENTS:-----
Toor dal(split pigeon peas) --- 1/4 cup
Moong dal (split mung bean or green bean)--- 1/4 cup
Chana dal(split chick peas or garbanzo beans) -- 1/4 cup
Masoor dal(split red lentils) ---- 1/4 cup
Green hole moongdal(hole green mung beans)---- 1/4 cup Wash and soak this green mung beans in enough water for 8 hours.
Soak all other dals for 10 minutes.
Onion ---- 1 finely chopped
Tomato --- 1 big finely chopped
Red chilli powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder -- 1 tea sp
Cumin powder --- 1 tea sp
Garam masala 1/2 tea sp
Salt ---- 2 tea sps or according to your taste.
Oil -- 1 tea sp

FOR SEASONING:---
Mustared seeds -- 1 tea sp
Cumin seeds --- 1 te asp
Green chillies --- 2 finely chopped
Onion --- 1/2 cup finely chopped
Ginger --- 1 inch piece very finely chopped or crushed
Garlic ---- 6 cloves finely chopped or crushed
Ghee --- 2 tea sp
Fresh coriander leaves --- 1/2 cup finely chopped.
METHOD:---
1.Heat oil in a thick bottom pan add 1 chopped onion and fry till translucent then add chopped tomato and cook for few minutes.
2.No add red chilli powder,coriander powder,cuminpowder,salt and fry for 2 minutes.
3.drain dal's from water(drain water in to othe bowl sothat you can use the same waster for cooking the dal)and add ths dals to onion and tomato mixture,fru for 3 minutes.
4. Then add enough water to cook dal, cook till they are done(if you like to cook dal in apresure cooker then cook for 2 whistles.)
5.Add more water to bring a desire consistency,add garam masala powder bring to a boil.
6. In the meanwhile heat ghee in a other pan add mustard seeds let them popup then add cumin seeds,chopped green chillies,ginger,garlic,onion and fry till nice arom comes out.
7. Add this seasoning and chopped coriander leaves to cooked dal mix well.
Serve hot with roties or plain steamed rice.
Let's check what our other friens were cooking to day

Lapsi

I again joined in Blogging Marathon. I don't want to miss this marathon because I learnt a lot from this.Last month I missed this but this month again I am in the marathon
Rajasthan the land of King's, palaces and Desert. Rajasthani cuisine is very much influenced by life style and availability of ingredients. Most of the Rajasthani recipes they could last for several days and could be eaten with out heating. So for this month's marathon I have choosen my theme Regional Recipes from Rajasthan.
Sweet dishes are never referred as a dessert in Rajasthani cuisine, because Rajasthani sweets are had before, during and after the meal. There are a wide range of sweet dishes in Rajasthani cuisine, Sweets are relished as much as the spicy curries.Sweet dishes have an importent place in Rajasthani meal. In that list Lapsi is one of the famous and traditional sweet dish in Rajasthan.Let's check how to make Lapsi in Rajasthani style.......

INGREDIENTS:---
Lapssi (broken weat) --- 1 cup
Sugar ----- 1 cup or you can use 3/4 cup grated jaggery
Hot water --- 2 1/2 cups
Almonds -- 2 chopped (I used 10 cashew nuts)
Raisins ---- 10 no.
Ghee --- 3/4 cup

METHOD:---
1.Heat ghee in a thick bottom pan and add broken weat to ghee, fry till it turns in to pinkish color.
2. Add 2 cups of hot water mix well, cover and cook in alow flame till all the water evaporated and lapsi is almost done.
3. Add sugar mix well add remaining 1/2 cup water mix well.
4. Now place a tawa under the pan, reduce the heat to low and cook for 8-10 minutes, mix in between when ghee starts oozing from the sides of the pan remove from heat.
5. Garnish with blanched almonds or fried cashew nuts and risins and serve hot.

Lets check what the othe marathoners are blogging to day

Iyengar Bakery Khara Biscuits For ICC

I am back with ICC recipe. I could'nt post my recipes from last 2 months and I missed last months ICC too. This month I don't want to miss the challenge because it's my all time favorite. Thanks to Champa for this mouth watering recipe.I just love those Iyengar bakerys benne biscuit,masale toast and khara bun.I enjoyed baking this flavour full biscuits. Thanks to Valli for choosing this recipe.

INGREDIENTS:----
All purpose flour(maida) --- 2 cups (250 g.)
Butter ----- 1/3 cup (50g.)
Sugar ---- 4 tsp (20g.)
Salt ---- 1 tsp (5 g.)
Green chillies ---- 2
Coriander leaves --- 1 tab sp chopped
Yogurt or Curd ---- 2 tab sp

METHOD:----
1. Pre heat the oven at 170 c.
2. Grease the baking tray with little butter or oil and leave a side.
3.Shift flour,salt in to a mixing bowl and set aside
4. Take butter(make sure your butter should be at room temperature) and sugar in a other bowl, beat well till sugar and butter turns creamy.
5. Add curd to butter and sugar mixture continue to beat.
6. Now add flour and salt, mix slowly with your hands mixwell
7.Mix well to combine every thing. In this stage you feel that the dough is stiff then add 1 more tbsp cured and mix well
8.Add chopped green chillies and coriandr leaves to the dough and mix well to combine every thing.
9.Roll the dough in to 1/4 in thick circle and cut with cookie cutter
10.Place them on the greased baking tray and bake for 15 minutes at 170 c
Remove from oven and cool on a wire rack.Transfer this crisp spicy biscuits in a air tight container.
We enjoyed this yummy biscuits with Mango juice

Happy Ugadi

ఖర నామ సంవత్సర శుభాకాంక్షలు

HAPPY UGADI TO ALL

Suruttai Poli

The recipe sounds like Kajjikayalu but shape lookes like rolled puri with a sweet filling.This is a very new recipe to me, Suruttai Poli this months Recipe for Indian cooking challenge,this recipe was shared by Nithya's mom a big thanks to her for this new and delicious recipe.when you making this polis one thing you have to keep in your mind is spread the filling and rool the puries when they are hot other wise they become crispy and you may not able to rool the puri.And don't fry the puri till golden color remove the puries white. Thank you Valli for choosing this recipe for this months challenge.

Ingredients for the filling:--- Roasted gram (putnalu,Veyinchina senaga pappu, chetney pappu, daliya dal) Roasted gram --- 1 cup Sugar -- 1 cup Cashew nuts -- 20 Grated coconut -- 1 tab sp Ghee -- 1 tea sp Cardamom --- 3 Method for filling:--- 1. Chop cashew nuts in to small pieces. 2. Grind roasted gram,sugar, cardamom in to a coarse powder. 3. Heat ghee in fry pan add cashew pieces and fry till glonden then add grated coconut give anice stir,Remove from the heat immediately. 4. Add gram and sugar mixture to fried cashew,coconut mix wel to com bine every thing,cover and leave a side. Ingredients for papad(puri):-- Maida -- 1 cup(all purpose flour) Water -- for mixing the dough aprox.1/4 cup Salt -- a pinch Oil for frying 1. Take maida,salt mix wel to combine the add water little by little and knead a stiff dough. this should be in a puri dough consistency.Cover and leave it a side for 30 minutes. 2. Pinch a small potion from this dough and make golfe ball size balls. 3. Rol this balls in to thin circles,prick with a fork to make sure the puries shouldn't puff up when we fry them in ahot oil. 4. Roll all the puries and spread them on a paper,leave them aside for 10 minutes. 5.Heat oil in a deep frying pan till the smoking stage the reduce the heat and slowly drop the puries in to the hot oil. 6. Turn the puri other side make sure that the didn't change the color they must be in white in color. They shoul be flexible when you remove from the oil not crispy. 7.Remove from the oil and spread 1 tab sp filling immediately on the puri and roll it tightly and place it fold side down in a serving plate.

Baked Egg On Spinach And Mushroom Rice

This recipe was in my draft from long time.Today we are little busy with some guests so could't make any special for our marathon.Then I remember that I have this recipe in my draft. I tried this rice recipe from Sanjeev Kapoor.com.I made it for my husband s lunch box,he enjoyed it.Cooked rice stir fried with mushrooms and spinach with light creamy flavour makes a one bowl meal.First time I toped This rice with egg,Second time I served with fried chicken that toping also a great hit so lets check how I made it.....

INGREDIENTS:--
Cooked rice -- 1 cup
Egg -- 1
Butter --- 1 tab sp
Olive oil -- 1 tea sp
Garlic --- 3 cloves chopped
Onion -- 1 small chopped
Button mushrooms --- 8 cut in to 4 pieces
Sweet corn kernls -- 1 tab sp
Fresh green peas -- 1/2 tab sp
Spinach -- 1 cup roughly chopped
Salt --- 1tea sp
Black pepper powder -- 1 te asp
Fresh cream --- 1 tab sp (optional)
Parmesan cheese -- 1 tab sp grated
Spring onion grean part -- 1 tab sp for garnishing.
METHOD:---
1. Heat butter and oil in a pan add chopped garlic, onion fry for 2 minutes.
2. Add mushrooms let then sweat, then add corn kernels,green peas,chopped spinac,salt,cover and cook in alow heat for 5 minutes.
3.After 5 minutes give anice stir then add cooked rice, pepper powder mix well to combine every thing.
4.Add cream give a good stir and transfer the mixture in to a Microwave baking dish.
5. In the meanwhile preheat the oven at 180 degree C.
6. sprinkle parmesan cheese on top of the rice and break the egg over it,sprinkle choped spring onion green part.
If you want to use 2 or more eggs then break the eggs one by one over the rice and let them settle a little distance from each other.
7.Place the dish in the pre heated oven and set the heat at microwave medium and cook it for 5 minutes or till the eggs set.
Serve hot or you can cook it in a microwave safe lunch box,can reheat at lunch time and enjoy this
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Vangi Bath

Vangibath is one of the favorite break fast at my mothers place.Amma use to make this for our lunch box.How and from where she learnt this even she don't know.But she is making this mouth watering vangibath from more then 30 years.Till to day the flavour and texture didn't change I think that is experience.when ever I have this in my lunch box my friends flock and finish within seconds finally I use ate there lunch box in the college.I can eat this any time in the day and I don't want any side dish for this just with sliced onion and some curd.But Amma use to serve this with boiled egg and onion raitha. So here is the recipe from my mother, my favourite VangiBath.

INGREDIENTS:---
Rice -- 2 cups
Brinjal --- 250 gm.
Potatoes --- 2 medium
Oil -- 1 tab sp
Salt -- 1 tea sp
Ghee -- 1 tea sp
For masala :--
Cinnamon -- 1 inch stick
Cloves --- 4
Poppy seeds -- 2 tea sp
Red chillies --- 6-8 or according to your taste
MRTHOD:---
1. Spak rice in 4 cups waterfor 1/2 hour and cook till done.
2.Spread the rice in wide plate to cool.
3.Fry all ingredients for masala in a frying pan with a drop of oil for.First fry red chillies for 1 minute remove and keep a side then fry other ingredients in alow flame for 2 minutes remove and let it cool
4. Grind masala ingredients in to corse powder and keep a side.
5. Now peel potato and cut in to 1 inch cubes
6. Heat oil in a fring pan add potato pieces with a pinch of salt cover and cook in a low heat stir in between
7. In the meanwhile cut brinjal in to 1 inch pieces and add brinjal pieces to potato pieces sprinkle 1/4 tea sp salt cover and cook in a low flame, stir in between.
8.cook potato and brinjal pieces till tender, colden in color.Remove the lid add half masala powder give a nice stir,cook for a few seconds.
9.Add cooked rice,remaining salt,remaining masala powder,ghee cover and switch off the heat and leave it like that till you serve.
10. Just before serving mix well to combine every thing well serve with sliced onion and boild egg.
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Paramannam

Atraditional South Indian sweet dish made with rice, jaggery, milk and flavoured with cardamom powder. Usually served as a prasadam(offering to God) in festival times and many auspiciuos daysThere are many name in telugu for this traditional sweet rice.Paramannam,bellam paramannam,Annam payasam these all names goes to Andhra version of chekkarapogal.Amma made this delicious Paramannam for Sivaratri.Here is the recipe how she made it.

INGREDIENTS:--
Rice --- 1 cup
Moong dal --- 1/4 cup
Milk -- 2&1/2 cups +1 cup water
Jaggery --- 1&1/2 cup grated or you can use sugar also
Cashew nuts --- 10 broken
Raisins --- 15
Dry coconut pieces --- 1 tab sp (1/2 inch pieces)
Cardamom powder --- 1/2 tea sp
Ghee -- 1/4 cup
METHOD:---
1. Soak rice and dal in 1 cup water for half an hour.
2. In the meanwhile heat ghee in a frying pan add broken cashew nuts fry till golden remove and leave a side then fry raisins and coconut pieces one by one till golen remove and leave a side.
3. Add milk to the rice and dal mixture, cook till rice and dal became very soft and almost mashy.
4.Now add grated jaggery or sugar here I want to tell you about using jaggery in this recipe.Here in Andhrapredesh we get jaggery blocks means they mould the syrup in wodden moulds so there are very less chances of impurites.We add grated jaggery directly no need of making syrup and straining.
If you have a doubt then heat jaggery in 1/2 cup water cook till jaggery melts remove from heat and strain in to the other pan bring back to heat and boil till you get a sticy syrup approx.4-5 minutes remove from heat and let it cool then add to the cooked rice and dal mixture otherwise milk might split.
5.After ading the jaggery cook in a low heat till it reaches porridge like consistency and rice blend well with jaggery or sugar.
6. Remove from heat add fried cashew,raisins,coconut pieces along with ghee, cardamom powder mix well.
Serve warm or cold.
Let's check what our friends are cooking.....
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Ghee Rice

Yesterday i was typing the mint rice recipe Amma asked me what are you doing.I explained her about our blogging marathan and my theme.She is very exited and ready to give her special recipes for our marathon.Here I want to tell you all about my mothers cooking she never use any measurement cups and spoons,never maintained a book or diary to store her recipes.she is famous for her pickles and pulihora,ravakesari.My mother likes North Indian food but she never made any north Indian recipe.This Ghee Rice recipe amma made for our lunch to day with soya chunks Kurma.This ghee rice is a special dish in my family amma use to make this for special occations and she use fresh home made ghee for this, that aroma makes us more hungry.Potato kurma is the best combination for this rice.
This is my 2nd post for blogging Marathon#3 for group 2. Let's check how amma made this delicious Ghee Rice.

INGREDIENTS:--
Rice -- 2 cups
Ghee(clarified butter) --- 4 tab sp
Onion -- 1 medium thinely sliced
Green chillies -- 3 slit in to two
Ginger garlic paste --- 1 tea sp
Cinnamon -- 1 inch stick
cloves --- 4
Cardamom --- 3
Cashew nuts --- 10 broken
Salt --- 1&1/2 tea sp or according to your taste
Coriander& mint leaves --- 1/4 cup finely chopped
METHOD:--
1. Wash and soak rice in 4 cups water for half an hour
2. Heat a thick bottomed pan or pressure cooker,pour ghee and fry the cashew nuts in to golden color remove and keep aside.
3. Add cinnamon.cloves,cardamom to the same ghee let them popup.
4. Add sliced onion and green chilies fry till onion turns in to golden.
5.Now add ginger garlic paste,half chopped coriander and mint leaves give a good stir.
6.Drain the water from rice in to another bowl(we are going to use this water to cook rice so don't throw the water).Add rice fry about 3 minutes.
7.Now add the water,salt mix well cover and cook till done in a low flame.
If you are using pressure cooker then cook it for 2 whistles swith off the heat and leave it like that for some time.
Just before serving add fried cashew nuts and chopped coriander and mint leaves mix well and serve hot with any Kurma and rita.
Now let's check what our friend are cooking.
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Mint Rice

Hello every body I am back to blogging after a small break.We moved to India.It's a sudden change and we reached safely home.After I came hear yesterday I checked my mails and found a mail from srivalli there she announced blogging marathon for 7 day and this time she reduce the member to 12.When I saw that I decided I am not going to run the marathon this time.But surprising Valli made 2 groups for this marathon and I was very happy to run in the second group.This time I choosed the theme Rice.So for this 7 days i am going to post 7 different rice recipe hope you all like my recipes. thank s to Valli for creating group 2 I am going to enjoy doing this blogging marathon.
Let's check what our other friends were doing..
Divya Vikram, Harini, Jay, Kamalika, lla, Padma, Priya Mahadevan, Priya Suresh, Priya Vasu, Suma, Veena, , Vatsala , Pavani

Fresh mint leave -- 1 cup
Green chillies -- 3
Garlic -- 5 cloves
Grated fresh coconut -- 1 tab sp
Onion -- 1 small chopped
Lemon juice -- 1 tab sp
Rice --- 1&1/2 cup
salt -- 1 tea sp
Oil or ghee -- 1 tab sp
Cloves --- 4
Cardamom --- 3
Cinnamon -- 1 inch piece
1. Soak rice in 3 cups of water for half an hour and cook rice till done.Spread cooked rice on a plate let it cool.If you are using pressure cooker then cook the rice for 1 whistle,let the pressure leaves, removethe rice from cooker and spread in a plate.
2. Take mint leaves,coconut,green chillies,garlic cloves,onion and add lemon juice grind in to a paste.
3. Heat oil or ghee in a fry pan add cloves,cardamom,cinnamon let them popup then add mint paste,give a nice stir.
4. Add salt,rice to the mint mixture mix well to combine every thing,remove from heat cover and leave it like that for some time.
5. Mix well before serving, serve hot with any raita.
This flavour full mint rice goes to our dear frien PJ s Herbs and Flower in my platter- Mint

Cheese Cauliflower Kofta Curry

I don't like kofta curry but like to have fried koftas.When ever I make kofta curry I add koftas just before I serve so that koftas will stay crisp.Generally i make kofta's with bottle gourd or potato. I saw this cheese cauliflower koftas in Raks Kitchen book marked but didn't get time to make them.When jaya announced bloggers marathon for Rak's kitchen then I decided to make this delicious cheese cauliflower koftas for her event. They are realy just melting in the mouth. Raji of raks kitchen is one of my buddy blogger who is alway attracts me with her beautiful and bright pictures and her traditional tamilnadu recipes. Thank you so much Raji for this mouth melting kofta recipe we just enjoyed it.I fallowed the recipe with very little changes here I go..

For Koftas:--
Cauliflower --- 2 cups grated
Potatoes -- 3 medium size boiled and mashed
Cornflour --- 1&1/2 tab sp
Garam masala --- 1/4 teea sp
Chat masala -- 1/4 tea sp
Pepper powder -- 1/4 tea sp
Baking powder --- 1 pinch
Salt -- 3/4 tea sp
Oil -- for deep frying
Cheese stick --- 1 cut in to 8 pieces.
1. Boil potatoes I boiled them in Microwave, peel the skin and mash them well make sure there is no water in potato mash.
2.Heat 1 tea sp oil in a pan add grated cauliflower and cover and cook in a low flame for 5 minutes.
3.Mix mashed potatoes,cauliflower,corn flour,pepper powder,salt,garam masala,chat masala,baking powder mix well with your hands.
4. Make small ball and make a depression in the middle keep the cheese piece and close give a ball shape again.
5.Heat oil in a deep frying pan and drop the balls slowly, deep fry the balls till nice golden brown color.
6. Remove the deep fried balls from oil and place them on a kitchen tissue and leave a side.
ForGravy:--
Tomato puree -- 1 cup
Oil ---- 2 tea sp
Cumin seeds --- 1 tea sp
Ginger --- 1 tea sp chopped
Ginger paste --- 1 tea sp
Garam masala powder --- 1/2 te asp
Red chilli powder --- 1/2 te asp
Coriander powder --- 1 te asp
Milk --- 1 cup
Cream --- 1/4 cup
Coriander leaves --- 4 tab sp chopped
Method:---
1.Heat oil in a pan add cumin seeds let them popup then add chopped ginger and ginger paste fry for a while.
2. Add tomato puree give a nice stir,then add red chilli powder,coriander powder,garam masala powder salt mix well and cook till the moisture evaporates and masala leaves the oil from sides.
3. now add 1 cup water mix well and cook till you can see the oil on top, cook in a low flame, this will take 5 minutes.
4. Add chopped coriander leaves, keep the flame in low heat add milk and cream mix well.
5. Add koftas switch off the flame and serve hot
Serve hot with roti or rice.
We enjoyed this delicious curry with rice and puri.
This is my entry for Blogger's Marathon - Rak's kitchen at Jayasri s Samayal arai

Cabbage and Egg Fried Rice

I am not a big fan of fried rice since it is not spicy like Biriyani or pulao.My husband is a great fan of fried rice,if it is vegetarian or with chicken.When ever I ask him for his choice for lunch(we don't eat rice for dinner) always his choice will be fried rice.Yestarday I have cabbage left in the fridge so I thought of making kuttu but hubby dear wants to eat fried rice when I said there is no other vegetables,he told me to make with only with cabbage that's it no other choice for me I have to make fried rice. Here is the recipe how I made it....

For Rice:--
Rice --- 1&1/2 cup
Water ---- 3 cups
Oil --- 1 tea sp
Salt ---- 1/2 tea sp
Wash rice and pour 3 cups water add salt,oil and soak for 20 minutes.
Now cook rice till done.
Spread rice in wide plate to cool and leave a side.
By the time cut the vegetables
Vegetables for this rice:--
Spring onion --- 1/2 cup chopped
Garlic ---- 1 tab sp chopped
Ginger --- 1/2 tab sp chopped
Cabbage --- 1 cup chopped or shreded in to thin pieces.

Other Ingredients I Used:--

Soya sauce --- 1 tab sp

Salt --- 1/2 tea sp

Pepper powder --- 1 te asp

Eggs --- 4 you can reduce the eggs as you like

Oil -- 1 tabsp

1. Break eggs in to a big bowl,add a pinch salt,a pinch pepper powder and whisk well to blend the egg white and yolk in to a homogeneous liquid.

2. Heat little oil in a pan, pour egg mixture and leave it like that till egg mixture starts setting lightly.

3.With a spoon strat to scrape the eggs from the edge of the pan to the center, forming large soft curds.

4.Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

5.When the egg s look wet but are no longer liqied,gently mound the eggs in to the center of the pan and switch off the heat, leave the eggs like that.

6.Now heat oil in a frying pan add garlic,ginger and fry for a while then add spring onion, cabbage,salt fry till the cabbage become tender,don't over cook the cabbage the crispyness of the cabbage should remain this will take 5-7 minutes. in a high flame keep strring.

7.Then add srumbled eggs, rice,pepper powder,soya sauce stirr well to combine every thing remove from heat.

8. Garnish with chopped spring onion green part serve hot.

Serve with any side dish like gobi munchurian or chilli garlic sauce I served it with mixed vegetable and oats balls and chilli garlic sauce, check out my Bottle gaoud munchurian recipe.

Gujarati Dal From Sukham Ayu For Indian Cooking Challenge

Gujarati dal... that is the recipe for this month s Indian Cooking Challenge. This recipe was choosen by Sri valli from Jigyasa Giri& Pratibha two proud Authors of The Ayurvedic cook book-Sukham Ayu,Which is the winner of the 2nd place for best health and Nutrition book in the World 2009.This Gujarati dal recipe is from there book,In this book they give many healthy recipes and Ayurvedic tips too.Thanks to both of them for sharing this recipe with us and big thank to Sri valli for choosing this delicious recipe.

Comming to the recipe Gujarati dal is a simple and little sweet and tangy lentil curry which is a perfect combination with rice and roti .This recipe contains drumstick and yam,kokam since I am living in Libya here I don't get those ingredients so I skiped them and just fallowed the recipe and here I go....
INGREDIENTS:---
Split red gram/red lentils/Toor dal -- 3/4 cup
Turmeric powder -- 1/2 tea sp
Few drops of oil
Drumstick -- 2 cut in to 3 inch pieces(I didn't use this)
Yam --- 4-5 pieces i inch pieces(I didn't use this)
Hard dry dates --- 4
Raw Groundnuts --- 1 tab sp
Green chillies -- 4 slit
Ginger -- 1 inch piece grated
Soft dry Kokam -- 4-5 pieces or tamarind pulp 2 tab sp (I used tamarind pulp)
Jaggery --- 1 tab sp
Coriander powder -- 1 tea sp
Roasted cumin powder -- 1/2 tea sp
Garam masala -- 1/4 tea sp
Coriander leaves -- 1tab sp chopped
Salt --- 1 tea sp or according to your taste.

For Seasoning :---
Ghee -- 1 tea sp
Mustard seeds -- 1/2 tea sp
Fenugreek seeds -- 1/4 tea sp
Cumin seeds --1/2 tea sp
Dry red chilies -- 2 broken
Asafoetida -- a pinch
Curry leaves --- 1Spring.
METHOD:---
1. Wash and soak dal in enough water for half an hour then add turmeric powder and oil to dal and cook till dal become soft.
If you would like to cook it in a preasure cooker then cook the dal for 2-3 whistles.
2.Remove the dal from heat and mash well.
3. By the time soak dry dates in hot water for 10 minutes
4. In a other pan take drumstick pieces,yam pieces add 1 cup of water and cook till the vegetables are tender.
5.Now add mashed dal to the vegetables fallowed by all other ingredients exept garam masala,coriander leaves and seasoning .
6.Add 1 cup water and cook in a low flame for 15 more minutes stir in between.
7.At the same time heat ghee in a small pan add mustard seeds,let them popup then add fenugreek,cumin seeds, broken red chillies,asafoetida and curry leaves.
8.Pour this seasoning into the dal and cook for another 5 minutes.
9.Remove the dal from heat and add garam masala mix well and garnish with chopped coriander leaves.
Serve hot with rice or roti.

Hereford Apple Dumplings

To day is the last day of 7day Blogging Marathon and I wanted to close this marathon with a sweet dish. In British cuisine there are many sweet dishes like cakes,biscuits,pastries,pies and Dumplings.In British cuisine Dumplings are baked pastry stuffed with some fruits and jam or marmalade.Among those dumpling Hereford Apple Dumpling are most popular in British cuisine.Hereford is a towm in the border between England and Wales.Hereford is famous for it's Apples, many delicious dishes with Apple was born in this place.Imagine a crunchy pastry stuffed with lightly cooked apple with wonderfull flavour of cinnamon and sultanas ummmm delicious we enjoyed them as it is, if you like you can serve them with Ice cream or cream or marmalade sause.
Today is the finel day of Blogging Marathon so let's check what our friends are doing..
Srivalli,
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena

INGREDIENTS:---
Flour -- 125 g
Butter --- 55 g
Salt a pinch
Cold water --3 tab sp that is 45 ml
Apples -- 2
Grated rind of an orange
Coarse caster sugar -- 4 tea sp
Sultanas or risins -- 50 g
Marmalade --- 4 tea sp I used orange marmalade
Sugar and milk for glazing
METHOD:---
1. Take flour,salt,butter in a mixing bowl rub well with your hand till it turns in to bread crumbs texture.
2. Then add water and make a frim dough and wrap the dough in a grease paper and leave it in the fridge for 10 minutes this helps to bake pastry more crisp.
3. Roll the pastry dough ad long as possible that should be 1/2 inch thick and cut the rolled pastry in to 6 inch squares and leave a side.
4. Preheat the oven at 200 degree c or 400 degree F or gas mark 6
5. Peel and core the apples don't cut them in to half leave them whole.
6. Sprinkle 1 tea sp sugar on each pastry
7. Combine the sultanas with grated orange rind and marmalade and fill it in the center of the appeles.
8. Place the apple in the middle of the pastry.
9. Wet the edges of the pastry with little milk and gather up the edges to enclose the apple and seal the edges tightly.
10. Place the dumplings up side down in a greased baking sheet,brush with milk and sprinkle sugar on top.
11. Bake the dunpling for 10 minutes and then reduce the heat to 180 degree C,350 degreeF, gas mark 4 and bake for 30 minutes till dumpling turn in to golden brown on top.
12. Serve with custard ,cream or warmed marmalade sauce I enjoyed it plain ...
This is my one more entry for A.W.E.D-BRITISH at Revas Kaarasaaram event by DK