Zafrani Seviyan Ki Kheer

Final post for this month long marathon with letter Z. I was totally enjoyed this amazing maha marathon. When Valli announced this month long marathon themes. I made my plan well and made a list of recipes till P and I made them perfectly, after that I made a mess with my posts. I have deleted some of my recipe then again I cook, click and posted them.I made some changes also in my prepared recipe list.


                                         I enjoyed making each and every recipe I posted, specially my Fusion theme, ohh yes street food theme also. Thank you so much for the themes Valli. Because of this BM I learn many interesting new recipes, got so many ideas for next Bm. I didn't made recipes in order for this BM I made Z recipe first then  made street food recipes then baked recipes total confusion... any way to day is the final day and for the final day recipe for Z is ZAFRANI SEVIYAN KI KHEER let's check the recipe.      

INGREDIENTS:---

Vermicelli   ----  1 cup
Saffron strands  ---  15
Milk   ----   1 litre
Sugar   ----  6 tab sp
Cashew nuts  ---- 10 broken
Raisins  ----    10
Almonds   ----  5 sliced
Tuti fruity   --- 1 tea sp
Cardamom powder   --- 1 tea sp
Ghee   ----- 2 tea sp
                                                        

METHOD :--
1. Heat 1 tea sp ghee in a pan  fry cashew nuts till golden remove and set a side. Fry raisins in the same ghee remove and set a side.
2. Now heat 1 tea sp ghee in the same pan and fry vermicelli till light golden remove and set a side
3. Pour milk in to a pan and boil till milk reduce to half quantity.
4. Add sugar cook in  low heat till sugar dissolves switch off the heat.
5. Add fried vermicelli and cook for 5 minutes.
6. Add saffron(keep few strand for topping), cardamom powder, fried cashew nuts, raisins, almond slices stir well.
Pour in to glass top with tutti fruity, saffron.
Serve hot or cold.
Let's check the blogging marathon page here
 

Logo courtesy : Preeti

Yogurt Dosa (Perugu Doselu)

Y for yogurt, yam, yellow dal what else will come under Y. This yogurt dosas recipe I got from my mother. She used to make this dosas with rice flour, which she used to soak rice in the night. Next day morning drain all the water, dry in the shade for one hour. Grind this rice in to a fine powder and soak flattened rice in curd grind in to smooth paste. Mix this paste with rice flour, add enough water to make a dosa batter and make dosa. In the place of oil you cann use ghee for frying the dosas to make them more flavor full. Best combination for this dosa is errakaram or ulli pachadi or pandu mirapakaya pachadi. so lets check the recipe Y for Yogurt dosa ( Perugu Dosalu.).
INGREDIENTS:----
Rice  ----   250 gms
Flattened rice ---  150 gms
Yogurt ---  1 cup
Fenugreek seed ---  1 tea sp
Salt to taste
 Oil for frying or ghee
METHOD:---
1. Wash and soak rice, flattened riec with fenugreek seeds for 12 hours
2. After 12 hours grind rice, flattened rice, fenugreek seeds, grind like a dosa batter.
Don't add lot's of water because we are going to add curd.
3. Add curd, salt to taste mix well, adjust water to mak a consistency like dosa batter.
4. Heat a pan, pour a ladle full batter and spread like a circle, cover with a lid, cook for 4 minutes in a low heat.
5. Cook only on side no need flip the dosa, remove from pan serve with errakaram or onion chutney.
If any left over batter grind 1 onion and few green chillis in to a coarse paste. add this paste to the leftover batter mix well and make oothappam like dosa next morning.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Wheat flour Dosa ( Sweet and Savory)

Recipe with W my plan is to make wood apple chutney. I brought two wood apple s, when I break and tasted they are bitter so that plan was dropped. After a long search I decided to make a recipe with wheat. When I gone trough my recipe index in wheat recipes I didn't posted wheat dosa. Surprisingly that is my favorite breakfast I didn't post it till to day. Ok no problem will post it now, so let's check the recipe. This is my recipe with W for Wheat flour dosa...... 
INGREDIENTS:--

Wheat flour  --- 1 cup

Rice flour  ----  1/4 cup
Onion  ---- 1 medium chopped
Green chillis ----   2 chopped
A few curry leaves
Salt to taste
Curd    ----  1/2 cup or butter milk 1 cup
Cumin seeds -- 1 tab sp
Oil  ---   for frying the dosas
METHOD:---
1. Take wheat flour, rice flour, onions, green chillies, cumin seeds, salt to taste, curd or butter milk ( if you are using curd then add 1 cup of water and dilute the curd and mix  the batter).
2. Mix well to make batter like dosa batter or a pancake batter.
3. Heat a dosa pan or griddle pour a laddle full of wheat flour batter and spread in to circle.
4. Drizele with a 1/2 tea sp of oil on the edges cook in a medium heat for few seconds then flip the wheat flour dosa other side and cook for few seconds.
5. remove the wheat flour dosa from the pan and serve hot woth any chutney you like. FOR SWEET WHEAT FLOUR DOSAS:---INGREDIENTS:---

Wheat flour  ----  1 cup
Rice flour  ---  1/4 cup
Sugar or jaggery powder   ---  1/2 cup or you can adjust according to your taste.
Cardamom powder  --- 1/2 tea sp
Water   --- 1 and half cup
Oil for frying the dosas
METHOD:---
1. Mix all the ingredients in a mixing bowl and make batter like dosa batter or pan cake batter.
2. Pour 1 ladle full of sweet wheat flour batter on griddle and spread like a circle.
3. Drizzle oil on the edges and cook for few second then flip and cook for few more seconds.
Remove and serve
You can serve this sweet wheat dosas with grated coconut or any syrup or with honey or any thing you like.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Vakkaya Pulihora

Vakkaya is well known as Karonda in Hindi and Kilaakkaai in Tamil. I don't know what they call in other languages. In North India it is well known as a Pickled berry, they make pickle with this like Mango. This looks like olive when it is green after it turn in to fruit it change the color in to red some times green and red mix color. When it is green they taste very sour when  turn red  they taste sweet and sour like cranberry. This fruit is rich source of iron and contain a large amount of C vitamin. This is widely used in Pickles, jams, syrups and jellys

                                                    This one is seasonal fruit we can see them hardly 3 months. we usually by this for Vinayaka chaviti pooja. Seeds of this fruit is little bitter so better remove the seed and you can use the fruit. Check here to know more about this fruit.

We use this fruit in making dishes like Vakkaya pappu, Vakkaya kobbari pachadi, Vakkaya avakaya, Vakkaya chicken and today my recipe is Vakkaya pulihora. So my recipe with  V for Vakkaya Pulihora. Take care when using Vakkaya in cooking because it is very sour in taste. Don't cut and keep them for long time they may change the color. Let's check the recipe.
INGREDIENTS:--
Rice  ----- 1 cup

Vakkayalu  ---- 1/4 cup remove the seed and cut in to pieces

Green chillies----  3  cut in to lengthwise

Channa dal   ---- 1 tea sp

Ground nus----  1 tab sp

 Dry red chillies  ----  4 broken

Mustard seeds  ---      1tesp

 Green chilli and ginger paste-1teasp

Cashews--10no.

Oil---1tebsp

Turmeric powder---  1teasp

Asafoetida   ---1/2teasp

salt to taste

Few curry leaves                                              

METHOD:-

1.Cook rice with 2 cups of water and turmeric and spread in a big plate sprinkle few drops of oil mix gently and set a side to cool

2.Grind Vakkaya pieces in  a blender for a second( don't make it a smooth paste let it be coarse and mix with green chilli and ginger paste and set a side.

3.Now heat oil in a pan add mustard let it splutter add ground nuts,channa dal cashews and fry till light golden colour.

4.Now add green chillies,red chillies, Vakkaya mixture ,asafoetida stir fry for 2 seconds and add to rice add salt to taste.

5.Mix well  to combine all the ingredients, mix well togather

 Serve with pickle and Garelu (vada). I like to have this with coconut chutney what we make for idli or with potato kurma....

Let's check the blogging marathon page here

Logo courtesy : Preeti

Ulli Theeyal

Ulli theeyal is a onion based Kerala dish which is served with rice. Shallots cooked in a tangy coconut gravy with a beautiful curry leaf flavor. Actualy I made Undhiyu and puri for U but some how deleted the whole post by mistake. I tried to make the undhiyu recipe again but didn't get all the vegetables so I droped it. So I changed the recipe to Ulli theeyal. Here is the recipe U for Ulli Theeyal.
RECIPE SOURCE FROM RAJANI
INGREDIENTS:---
Small onion ----  1 cup (sambar onion/ shallots)
Tamarind paste  ---   1 tea sp
Water    ---- 2 cups
Turmeric powder   ---- 1/2 tea sp
Salt to taste
Oil   ---- 1 tab sp
FOR PASTE:--
Coconut   ---  3/4 cup
Coriander powder  ---  2 tea sp
Chilli powder   ---  1 tea sp
For seasoning:--
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 1/4 tea sp
Few curry leaves
Oil  ----  1 tab sp
                                                    

METHOD:---
1. Peel the onions wash and set a side.
2. In a frying pan dry roast the coconut till light brown color remove and let it cool, add coriander powder, red chilli powder, two tab sp of water and gring in to a smooth paste, set a side.
3. Now heat 1 tab sp oil in a pan add onions and fry till light pink.
4. Mix tamarind paste with 1 cup of water and add to the onions bring to a full boil.
5. Now add coconut paste and one cup more water, salt to taste cook for 10 minutes by that time the gravy became thick enough, reduce the heat to low.
6. Heat a pan with 1 tab sp oil add mustard seeds let them splutter then add fenugreek seeds, curry leaves and switch off the heat, add this tempering to Ulli Theeyal mix well, cover and ket it sit for some time.
Serve hot with rice.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Tiffin Sambar

We South Indians make many varieties of sambars. In those this is one which is serve with tiffins like idli , dosa, vada. Few days back when I was talking to my friend She asked me what is the menu to day . I told her I made sambar in the morning for idli which I am going to use for lunch with rice. Very surprisingly she asked me you don't make different sambar for tiffin? we don't use the tiffin sambar for lunch. Then I ask her what is the difference? she gave me this recipe.

From that time I started making tiffin sambar for only tiffin. Believe me this taste just like what we have in hotels. So this is my recipe with T  for Tiffin Sambar.
INGREDIENTS:---
Basmati rice or jeerasamba rice  ---- 2 tea sp
Dry red chillies  ----   4
Coriander seeds  ----  3 tea sp
Channa dal  ----  2 tea sp
Fenugreek seeds  ----  1/4 tea sp
Asafoetida  ----  1/2 tea sp (use rock asafoetida not powder)
Toor dall     ----    1cup
Moong dall   --- 1/2 cup
Small onions   ----  20 (sambar onions)
Tomato    ---  2 medium cut in to long pieces
Red chilli powder   ---- 1 tea sp
Turmeric powder ---  1/4 tea sp
Tamarind juice  ----  1 cup
Sesame oil ---  1 tab sp
Jaggery  ----  1 tea sp
Salt to taste
Mustard seeds  ---  1/2 tea sp
Curry leaves  ---  10 leaves
Coriander leaves  ---  1/2 cup chopped (with stems)
Pumpkin (red)  ---  1 cup (remove the skin and seed cut in to small cubes)
METHOD:---
1. Mix toor dal, moongdal rinse for two times and add two cups of water and turmeric powder, cook for two whistles keep the flame low and leave it for five more minutes then switch off the heat, set a side to relieve the pressure.
2. Now take pumpkin pieces in a pan add 1 cup water and a pinch of salt and cook till soft.
3. Take out the pumpkin pieces from water (if you cook in low heat with cover still you can find some water in pumpkin pieces after you finish cooking this water you can use while making sambar.) Mash this pumpkin pieces well and set a side.
4. Heat oil in a pan add channa dal fry till golden remove and set a side, add dry red chillies to the same pan fry for a while remove add them to channadal, next fry coriander seeds and fenugreek seeds fry till light golden remove add them to channa dal, add asafoetida to this let it cool and grind in to a fine powder.
5. Now bring back the cooked dal mixture to heat add 1 cup water, small onions cook for 2 minutes then add tomato cook for five minutes in low heat.
6. Now add mashed pumpkin mix well add red chilli powder, salt to taste, Half coriander leaves, Tamarind juice mix well and cook for five more minutes in a low heat.
7. Add sambar powder, jaggery half curry leaves mix well and cook in a low heat.
 8. Heat remaining oil in a pan add mustard seeds let them splutter add remaining curry leaves add this tempering to sambar, switch off the heat garnish with coriander leaves.
Serve hot with Idli, Vada, dosa, even this goes so very well with rice.
Let's check the blogging marathon page here
 

Logo courtesy : Preeti

Sherva

Sherva is a garavy usually served with Biriyani in Hyderabadi cusine. It is made with onion, tomatos and some masala. In original recipe they add chicken stock to this gravy to make it more delicious. Here I didn't use any stock, made it vegetarian.

This is my first recipe for this week with the letter S under regional theme S for Sherva

INGREDIENTS:----

Tomato --- 4 medium (two roma tomatoes+ two wine ripe tomatoes will make this gravy more delicious) cut in to cubes
Onion  ----   2 medium chopped
Ginger, garlic paste  ---  1 and half tea sp
Red chilli powder  ---  1 tea sp
Turmeric powder   ---  1/4 tea sp
Coriander powde  ---  1/2 tea sp
Roasted cumin powder  ----  1/2 tea sp
Salt to taste
Coconut milk  ---  1/4 cup (thick)
Curd ----    1 tab sp
Oil   ---   3 and half tab sp
Cloves  --- 4
Cinnamon  ---  1 inch pieces  3
Cardamom  ----  3
FOR PASTE:--
Poppy seeds  ---  1 tea sp
Grated fresh coconut --- 2 ta sp
Cashew nuts  ---  4
Grind all above ingredients for paste with a little water in to a fine paste, set a side.
A large pinch of garam masala
Chopped coriander leaves for garnish
                                                                 

METHOD:--
1. Heat 1/2 tea sp oil in a pan add 1/2 chopped onion and fri till transperent remove and set a side.
2. In the same pan add 1/2 tea sp  more oil add tomatoes cook till they become soft remove and set a side to cool.
3. Grind fried onion in to a coarse paste set a side.
4. Grind cooked tomato with a 1 tab sp of water strain a in to a bowl and set a side.
5. Now heat remaining oil add cloves. cinnamon, cardamom let them crackle, add remaining chopped onion and fry till light brown.
6. Then add ginger garlic paste, onion paste, tomato paste, turmeric powder, red chilli powder, coriander powder, cumin powder fry for a while then add curd keep stirring for two minutes.
7. Now add cashew and poppy seed paste, coconut milk give a good stir and cook till oil saparates from the gravy.
8. Add 1 cup water, salt to taste mix well reduce the heat to low and cook till gravy thickens.
9. Sprinkle garam masala, chopped coriander leaves cover with lid, switch off the heat and let it sit till you serve.
10. Mix well and serve with biriyani or roti or naan.
Let's check the blogging marathon page here
 

Logo courtesy : Preeti

Pancake With Boondi In Custard Sauce

I have seen this recipe long back in Khana kazana, from that time I wanted to try this but didn't get the chance. Pancake also known as Flapjack is a flat cake made with flour, milk, raising agent and some time with eggs. They may be served at any time with a variety of fillings, like jam, fruit, syrup, chocolate or meat.


                                                             My today recipe is pancake stuffed with Boondi ladoo is a fusion with pancake and Indian sweet. A dessert pancake is normally stuffed with fruits and drizzle with some jam, chocolate sauce. But here in my recipe I stuffed the pancake with boondi ladoo and served with custard. Here is my recipe for letter P - Pancake with Boondi In Custard Sauce.. Let's check the recipe.                                                        
INGREDIENTS:---
Boondi Ladoos  ---  3
Wheat flour  ----  3/4 cup
Powder sugar  ---  1 tab sp
Soda bicarbonate --- small pinch
Baking powder  ---  1/4 tea sp
Milk  ----   1 cup
Custard  ---  1 cup(you can use normal custard what we make with custard powder or can use a custard make with eggs. Make this custard little watery so that you can pour the custard over the pan cakes.)
METHOD:---
1. Whisk together flour, sugar, soda bi carbonate, baking powder, and milk in a bowl and make smooth batter.
2. Heat little oil in a pan, pour a ladle full of the batter in the pan make a circle and cook on a medium heat.
3. Flip the other side and cook for a few minutes. Cook both sides are evenly done then transfer the pancake in to a plate and do one more pancake same like this.
4. Spread some custard in a serving plate, place a pancake on it and crumble a ladoo and spread it on the pancake (you can sprinkle some dry fruits on it if you like).
5. Cover with another pancake spread some more custard on top and serve.
Can use condensed milk in the place of custard. you can make many variations with stuffing and sauce.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Orange And Gulab jamun Mousse

I am in a confusion about mousse and pudding for long time. IS they both are same or two different desserts?. After a long investigation now my doubt was cleared. these two desserts looks like same but making method is different, the taste also little different.
 Mousse is a half cooked(means we don't cook the egg white) creamy dessert. You can use gelatin or Agar agar in the place of eggs for this and stiffened with egg white or milk cream to give a light and fluffy texture. 

                                                     Pudding is usually made with milk, sugar and eggs or starch and it is fully cooked. It is little thicker then mousse in texture, This can be sweet or savory. Mousse is generally flavored with chocolate or fruit. When I was searching recipes for my fusion theme, I find a half packet of gulabjamun mix in my pantry, Thought of making some fusion with that pack. Finally landed in this so lets check the recipe
INGREDIENTS:----
Cream   ----  200ml
Agar Agar   ----  50 gms
Milk   -----   100ml
Orange rind   --- from one orange
Orange essence  --- few drops
Sugar  ---  1 tab sp
Gulab jamun ---  10 small once or 4 big once
nuts (pistachio, almonds) ---- 1/4 cup finely chopped
METHOD:--
1. Soak agar agar in 4 tab sp of cold milk for 20 minutes.
2. Boil the milk, bring to a full boil reduce the heat, add agar agar mixture mix well  bring to a full boil and remove from heat.
3. Set a side and keep stirring in between. Keep an eye on this when it starts thicken add cream and sugar.
4. Beat this agar agar and cream mixture with a electric beater  till it turn in to creamy.
5. Add orange rind, orange essence, beat for one second then add gulab jamun, chopped nuts and pour this mixture in to bowls.
6. keep this mousse bowls in the fridge for four to five hours to chill then serve.

Let's check the blogging marathon page here



Logo courtesy : Preeti

Noodle Dosa

This is one more fusion recipe from me. Dosa is my favorite breakfast in fact I can have dosa as my meal any time. So I wanted to make a fusion recipe with my favorite breakfast. First I thought of stuffing with Manchurian, but my first recipe is with Manchurian so my next choice is noodles. You can make this chinese flavor dosa with any dry Indo- chinese side dish like gobi Manchurian or vegetable Manchurian, chicken Manchurian.

                                                                This time I tried with spicy noodles you can make this with any noodles. You can spread chilli garlic sause on dosa, like how we spread red chutney and then place noodles this make the dosa more spicy and flavor full. If you would like to give this to kids then reduce the chilli sauce. this will be a big hit among kids. so let's check the recipe..

                       This is my recipe for Fusion theme with the letter N for NOODLE DOSA..
INGREDIENTS:---
Dosa batter  -- 2 cups
Noodles  ----  1 pack
Oil  --- 2 tea sp and for frying dosas
Garlic  ----  6 cloves chopped
Capsicum   ----  1 big cut in to thin strips
Red chilli sauce  ---  1 tea sp
Soy sauce  ---  1/2 tea sp
Tomato ketchup   -----  2 tab sp
Salt to taste
Spring onion --- 1/4 cup chopped.
METHOD:---
1. Boil enough water in a big wide pan, bring to full boil add a pinch of salt and a splash of oil boil for a while then add noodles and cook till done.
2. Take out few noodles press with your finger if they are soft and sponge they are done, then drain quickly, pour some cold water to stop cooking the noodles.
3. Spread the noodles on a plate and sprinkle some more oil to prevent them from sticking to each other, let them cool.
4. Heat oil in a wok add chopped garlic fry for a second then add green onion keep the heat in high and fry onions for a second.
5. Now add capsicum, salt to taste, red chilli sauce, soy sauce, Tomato ketchup, noodles give a good stir in a high heat.
6. Cook for few minutes,Switch off the heat and set a side.
7. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
8. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.
9. Keep two tab sp of noodle mixture in middle of the dosa mash little with help of the back side of the spoon and spread the noodle mixture all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve with tomato sauce or chilli garlic sauce.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Manchurian Dum Biriyani

Fusion cooking is my favorite subject.I always wanted to give a twist to traditional recipes. Usually I mix and match two my favorite recipes. I f we like that then we will continue prepair them again and again. There are no rules for my fusion recipes, I just mix and mach and see. In those recipes This one is hit at home Hope you all like this.
         
                                                            This is my first recipe for this week under Fusion with M MANCHURIAN DUM BIRIYANI...
FOR RICE:-
Rice ---- 1 and half cup
Cardamom  --- 3
Cinnamon  ---- 1/2 inch sticks 2
Cloves  ---- 4
Salt to taste
Ginger garlic paste  ---- 1 tea sp
Onion  --- 1 medium sliced
Green chillies  ---- 3 slit
Oil ---- 1 tab sp
Water  -----  2 and half cups
Mix half cup milk with a big pinch of saffron and set a side
Finely chopped spring onion green part 1/4 cup
1. Wash rice and add 2 and half cups water and set a side.
2. Heat oil in a pan add cardamom, cloves, Cinnamon let them splutter then add onion fry till golden.
3. Add green chillies, ginger garlic paste give a good stir and add rice with water. Cover with a lid and cook till done.
4. Remove from heat and spread in a plate to cool
                                                     

FOR MANCHURIAN:---
Cabbage---- 1 cup grated
Carrot ----- 1/4 cup grated
ginger ---- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Green chili es --- 1 tea sp chopped
Salt to taste
green onion --- 1 tab sp finely chopped
Corn starch ---- 3 tab sp
Oil for deep frying
METHOD:---
1. Grate cabbage and squeeze and remove little water and mix all other ingredients and make small balls(don't add any water vegetables leave there juices while mixing that moisture is enough to make balls)
2. Heat oil in a deep frying pan and deep fry this vegetable ball s in hot oil till golden remove from oil and keep a side.
FOR MANCHURIAN SAUCE:-----
Green onion ---- 1 cup finely chopped
Ginger ---- 1 tea sp finely chopped
Garlic ---- 1 tea sp finely chopped
Green chillies --- 2-3 slit
Tomato sauce --- 1 tab sp
Soy sauce ---- 1tab sp
Chilli sauce --- 1 tab sp
corn starch --- 1 tab sp
MSG ---- 1/4 tea sp (optional)
Oil ---- 1 tea sp
METHOD:----
1. Heat oil in a pan add chopped white part of the green onion and fry for a sec. then add chopped ginger and garlic and fry for few min.
2. then add soy sauce, tomato sauce, chilli sauce,green chilies and stir for a sec .
3. Then add salt to taste and vegetable balls mix well and add 1/4 cup water, MSG mix well and cover and remove from the heat. Set a side
 4.  In a heavy bottom pan spread half of the rice, sprinkle half of the saffron milk.
5. Now spread Manchurian on top of rice, sprinkle 1/4 cup spring onion green part finely chopped.
6. Spread remaining rice on top of Manchurian, sprinkle with remaining milk.
7. Cover with a foil and bake the dish for 20 minutes in a pre heated oven or cook on stove top for 15 minutes in a very low heat ( keep a dosa tawa on stove and place biriyani pan on it and cook on a low heat for 15 to 20 minutes).
Remove from heat let it sit for a while then serve. 
Let's check the blogging marathon page here

Logo courtesy : Preeti

Kothu Paratha(kothu Parota)

Kothu Paratha is one more famous street food from Tamilnadu. But this recipe is originally from Srilanka, a well known snack kothu rotti. But now this is very much popular in Tamilnadu as a street food. After seven in the evening you can hear a sound like tak takaa tak in a  rhythm that means you are near by the Kothu Parota talluvandi (kothu parota stall).

                                                                 You can make this as a vegetarian or with eggs, chicken or any thing you like. Here I gave a simple recipe for this, but in the street food stalls they add chalna( vegetable or chicken kurma) to the kothu paratha to make this more spicy. I didn't add kurma in my recipe if you like can add.

                                                                     This is my recipe with K under street food theme K for KOTHU PAROTA... and here is the recipe..
                                                                         

INGREDIENTS: ---
Parathas -- 3 cut in to small pieces ( I used store brought Kerala parathas)
Onion  --- 1 medium chopped
Tomato   --- 1 medium chopped
Capsicum  --- 1 small chopped
Fennel seeds  --- 1 tea sp
Chilli powder   --- 1/2 tea sp
Coriander powder  --- 1/4 tea sp
Garam masala powder  --- 1/2 tea sp
Soy sauce  ---  1 tea sp (optional)
Salt to taste
Curry leaves  few
Coriander leaves finely chopped 1 tab sp
Oil   ---- 1 tab sp
You can use any other vegetables like cabbage, carrot, beans and green peas.
METHOD:--
1. Heat oil in a tawa add fennel seeds let them splutter.
2. Then add chopped onions cook for two minutes
3. Add chopped tomato and capsicum mix well sprinkle salt mix well and cook for three minutes at this movement you can add other vegetables if you would like to add and cook for three more minutes.
4. Add chilli powder, coriander powder, garam masala powder, soy sauce mix well.
5. Add paratha pieces mix very well, add curry leaves, chopped coriander leaves mix well.
Now the main thing in this recipe take a spatula or a sharp edge cup or glass and hit the parota mixture till parota pieces turn in to more small and all the mixture combine well and the Kothu Parota turns little dry mix well and remove from heat
Serve hot with tomato ketchup.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Jigarthanda

Jigarthanda is one of  the most popular drink in Madurai, Tamilnadu. It is generally prepared by road side small shops in Madurai. Not only in Madurai it is much popular in Chennai too. The recipe all most sounds like North Indian Falooda with little changes. Jigarthanda is popular because of it's cooling properties. Almond gum is one of the ingredient in this recipe which has it's original cooling properties. But now a days people replace almond gum with Agar agar, this also had it's cooling properties but the traditional recipe contain  almond gum. You can get almond gum in any Ayurveda shops. In some recipes they add cooked sago in the place of almond gum (If I am not wrong).

This one is my all time favorite drink when ever I pass from that Murugan Idli shop I make sure to have a glass of this delicious drink.
This is my recipe for J under street food theme  J for  Jigarthanda...                                           
INGREDIENTS:--
Milk  ----  200 ml
China grass (agar agar)  --- 50 gms
Water  ---   250 ml
Nannari syrup or rose syrup  ----   1 tab sp
Condensed milk  -----    1/2 tin
Ice cream  ---- 1 scoop for one glass
METHOD:--
1. Boil milk till it turns little pink, remove from heat and let them cool
2. Add condensed milk and mix well and keep it in the fridge to chil
3. Add some water to Agar agar leave it a side for 20 minutes, then boil 200 ml water and boil agar agar till it dissolve well remove from heat and pour it in aplate to set.
4. After 10 minutes cut agar agar in to small pieces and keep it ready.
5. Add nannari syrup and agar agar pieces to milk mix well.
6. Pour this milk mixture in tall glass and top with a scoop of ice cream and serve chill
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Irani Samosa And Chai

Hyderabad is famous for it's Irani Cafe's. These Irani Cafe's are famous for their Chai, samosa, biscuits and dill pasand ( a coconut pastry). My husband is born and brought up in Hyderabad. He is very found of this crispy samosa, biscuit and chai. This samosa are became very popular now and we can get them every ware in South India. But the stuffing is little different in Hyderabad I think.

                                                            Not only in Irani cafe's these samosas are very popular as a street food too. You can see street venders carry  these samosas in a huge baskets and sell them in market, bus stands and railway stations. One cycle wala used to come a big basket full of this samosas in our street, my FIL used to by them for his chai. Those days we used to get them four samosas for one rupee, now I don't know how much they are charging for one samosa.

                                         The filling of this samosa is usually Hyderabadi famous payaz ki  sabji, They add some flattened rice (atukulu) to payaz ki sabji to remove the extra moisture. But some people use a combination of cabbage and onion sabji but that is not a traditional filling. But the street hawkers don't make the subji. they mix the raw onion slices with spices and use purana double roti (old bread or bun) to remove the moisture. Means they add old bred pieces to the raw onion and spice mixture and mix with hand nicely to mix well and bread pieces absorb the moisture, but this is little tricky.

                                                                Coming to the Irani chai, Osmania biscuit and chai is very  popular in this cafe. I tried to make this Irani chai at home many times but failed. Till to day I didn't get the word from my husband yes you got the flavor of Irani chai!!!  I have tasted this chai many times but didn't find the recipe. Something special this cafes do to get a different flavor and taste. Yes they keep on boiling the milk in a big vessel. This stove won't turn off for the hole day, they keep on boiling till the milk turns to pink. They serve this chai Kadak (strong) and normal. First you have to ask the person if you want a kadak chai or normal chai. They serve chai in cup and saucer, just pour some chai in to the saucer and sip it with surrrr sound then only you can enjoy the asli Hyderabadi Irani chai... sounds crazy no but that is the way you should have your chai...
                                                                 

                                                 This is my recipe with I for this second week I for Irani samosa and chai. This samosa are well known as Irani samosa, onion samosa, choti samosa.
INGREDIENTS FOR SAMOSA:--
All purpose flour  ---- 3/4 cup
Wheat flour   ----  1/4 cup
Rice flour   ----- 1 tab sp
Salt to taste
Oil   ----  2 tea sp
Oil   --- 1 tea so
Water  ----  1/3 cup
Take all above ingredients except 1 tea sp oil in a mixing bowl add little by little water and make a soft dough. This dough should be a bit hard then chapathi dough.
apply one tea sp oil on dough cover and leave a side for 30 minutes.
FOR FILLING:---
Onions   ----  3 cups sliced
Rice flakes (flattened rice)  --- 1 cup
Cumin seeds  --- 1/2 tea sp
Salt to taste
Red chilli powder ---- 1 tea sp
Chat masala powder  --- 1/2 tea sp
Oil   ---- 1 tea sp
Oil for deep frying
All purpose flour  --- 1 tab sp
Water  --- 2 tab sp

                                                            
METHOD:----
1. Mix 1 tab sp flour and two tab sps of water in a bowl and make paste and set a side.
2. Heat one tea sp oil in a pan add cumin seeds let then crackle then add sliced onions and fry for 4 minutes.
3. Then add reduce the heat and add salt to taste, red chili powder, chat masala and give a good stir and switch off the heat.
4. Now add rice flakes mix well to combine every thing. After few minutes rice flakes absorb all the moisture. Now you filling is ready to make the samosas.
LET'S CHECK HOW TO MAKE THE SAMOSA SHELL:---
1. Make golf size balls out of the dough and roll them as thin as you can, roll in to a circle.
2. Cut the edges to make the circle in to rectangle, then cut the rectangle in to half dust lightly with flour and set a side and do the same process with all the dough.
3. Now heat a pan and place this chapati pieces on the hot pan and cook beach side for 20 seconds. Take care that the rotis didn't change the color just cook to make them dry but still flexible.
Remove the cooked roti pieces and set a side.
4.  Make a cone with a dough strips fill with one spoon full of onion  mixture and apply flour and water paste on the edges and seal with your fingers. Make sure that the filling should not come out.
5. Make all the samosas like this and set a side.
6. Heat oil in a deep frying pan reduce the heat in to medium and drop the samosas one by one slowly and deep fry till golden.
7. Remove from oil and set a side, now heat oil in a high flame once again drop all the samosas in to hot oil and fry for a while and remove.
This step you can do just before you serve. This double frying makes the samosa more crispy.
Serve hot with chai.

FOR CHAI:---
Milk (whole milk)  ---- 4 cups
Water  ---  3 cups
Tea powder  --- 2 tea sp
Cardamom   --- 1
Cinnamon   --- 1 inch piece
Cloves   ---- 2
Ginger   --- 1/2 inch piece (optional)
Condensed milk   ---- 4 tab sp
Sugar to taste (2 tea sp)
METHOD:---
1. Boil the water in a vessel add cardamom, Cinnamon, cloves and ginger piece bring to a full boil in low heat.
2. Add tea powder cover the vessel and reduce the heat to low and boil for 30 minutes so that you get a half cup of decoction, filter the decoction and set a side.
3. In the same time boil the milk in a other pan  till it reduce to 1 and half cup.
4. Now add condensed milk to the boiling milk and mix well.
5. Now add the deciction to the milk mixture mix well. Add sugar if you want more mix well and serve.
Serve in a cup and saucer...
Let's check the blogging marathon page here

Logo courtesy : Preeti

Hakka Noodles (vegetarian)

After G it's H for this week's second day, we have to cook with H means a recipe name starts with H. Other then this Hakka noodles recipe I didn't find and street food recipe for H. Surprisingly I didn't find more recipes for this letter under street food theme. Till G I have a two or three recipe choice for each letter but not for H. Finlay I decided to make this Hakka Noodles recipe.
                                                    I don't know why, this is the only food we both don't like. This is the one more popular street food. I don't know why this name give to this dish. Yes noodles is a Chinese dish not only China it is popular allover the world. Is there any connection between Hakka people and this noodle recipe I don't know. But what I know is Hakka is a language in China.

                                                                           Any way  that is not our problem, but Hakka noodles is a Indo- Chinese recipe which is very popular as a street food. I never tasted it out side but have seen many times those streets vender's making this in their stalls. Here in Chennai nearby my house there are some street food stalls. They start their stalls by evening 6 o clock you must see the menu which is written on a board and hang to the wall. The list goes like this Gopi Manjuriyan ( gobi manchuriyan), Vegetable fried rice, Hakka newdils ( Hakka noodles) I stoped there for a while to understand!!!!. Then I understand come on that is Hakka noodles..

                                                      Then I stand there and watch for recipe the person who is making the noodles he is very fast just like a machine, with in few minutes he made 4 plates of noodles. By the time I didn't even understand a bit. Only thing I understand is he kept his noodles boiled and ready to use, and chopped all vegetables and kept ready. The I ask the person what did he add for this noodle recipe. He told me that he can not tell the recipe, Then I ordered a plate of noodles, and carefully watched what he is doing. Yehhh finally I got the recipe. Surprisingly he served the noodles top with sliced onions and tomato ketchup. I gave that plate of noodles to my servant's daughter she enjoyed them that is an other story. Now here is the recipe for Hakka noodles.....

For this Hakka noodles first I used magi noodles with this I didn't get the texture. Then I tried with other brand noodles, then I brought a pack of Hakka noodles pack. So if you wants that perfect texture for noodles then buy Hakka noodles pack there are egg noodles and wheat noodles in this Hakka noodles...
INGREDIENTS:---
Hakka noodles --- 1 pack that is 400gms I used ching's Hakka noodles
Carrot  ----  1 big cut in to long strips
Green bell pepper  ---  1 bug cut in to long pieces
Cabbage   ---  shredded 1 cup
Green onion  ---- 1 bunch cut in to small pieces both green and white parts
Garlic   ----- 6 cloves finely chopped
Red chilli powder   ---- 1 tea sp
Soy sauce  ---  4 tab sp
Salt to taste
Sesame oil  ---  2 tae sp  the food stall person used nearly 1/4 th cup of oil I reduced it.
Noodles masala  --- 1 tab sp (he didn't told me what he used, I used magi masala)
Vinegar    -----  2 tab sp
He added ajinamoto I didn't add that if you like can add a 1/4 tea sp.
METHOD:---
1. Boil enough water in a big wide pan, bring to full boil add a pinch of salt and a splash of oil boil for a while then add noodles and cook till done.
2. Take out few noodles press with your finger if they are soft and sponge they are done, then drain quickly, pour some cold water to stop cooking on noodles.
3. Spread the noodles on a plate and sprinkle some more oil to prevent them from sticking to each other, let them cool.
4. Heat oil in a wok add chopped garlic fry for a second then add green onion white and green portions (keep some green portion to garnish I forgot that) keep the heat in high and fry onions for a second.
5. Now add carrot, bel pepper. cabbage stir in between, add red chilli powder, salt to taste, vinegar, soy sauce, noodles masala give a good stir in a high heat.
6. Cook vegetables for only few minutes, vegetables should retain their color.
7. Switch off the heat and add noodles, mix carefully till all the ingredients are well combined.
Bring back to the heat and cook in low heat for 3 minutes and switch off the heat.
Serve top with sliced onion and green part of the spring onion and tomato ketchup
Let's check the blogging marathon page here

Logo courtesy : Preeti

Gol Gappa (Pani Puri)

I really enjoyed baking for the first week but the list what  I have prepared for this week got changed a lot. For B I have changed the recipe in the last movement for F also I have changed and for D OMG I have changed three recipes. After all this confusion finally I finished my first week theme successfully (I hope). Bit I enjoyed baking for this whole week, only thing I wanted to bake more savory things but other then one recipe I couldn't make it will try to bake more savory things next time if Valli gives a baking theme again..

                                                                        Coming to the second week of this month long Marathon I have chosen Street food as my theme for this week. We must say Gol gappa is the King of street food. It is the most popular street food in all over India and each place has it's own name like Golgappa, Puchka, Phulka, Panipuri, Gupchup so many names..!!!.

                                                    Before I visit to Vaishali's place I am not a big fan of this snack after I had her wonderful (this is a small word for Vaishali's Pani puris) pani puris with those different flavored water. I was surprised how one can make so many different varieties of flavored water for pani puri. After that I to start having panipuris but never get the taste.

                                                      When ever I start talking about the pani puris what we have at Vaishali's place hubby used to feel jealous, because he is a big fan of this pani puries. He never loose his chance to have them every weekend. I tried this at home long back when I made them at home last week hubby is very happy and he finished his dinner with only this. He said that he must say thanks to Valli for the street food theme. Come on yaar I will be in trouble for this whole week....
Here is the recipe  G for Gol Gappa (pani puri)..
INGREDIENTS FOR PURI'S:---
Fine rava (semolina)  ---- 1 cup ( i used chiroti rava)
Wheat flour  -----  1/2 cup ( you can use all purpose flour also)
Salt to taste
Cold water --- 3/4 cup
Oil for deep frying
METHOD:--
1. Mix rava, flour and salt add little by little water and knead in to a stiff dough.
This dough should be little stiff then normal puri dough. Cover and set a side for one hour.
2. After one hour knead the dough well for five minutes and pinch out the dough in to small balls and roll them in to a circle like chapati.
3. Cut this chapati in to a round cookie cutter and leave this small puris on a dry cloth for five minutes.
4. After five minutes fry this small puris in hot oil till they puff and turn in to golden, Remove from oil and place them on a kitchen towel.
You can store this small puries in a air tight container for one week.
INGREDIENTS FOR PANI:---
Ice cold water  --- 3 cups
Green chutney  ---- 3 tab sp or according to you r taste
Sweet chutney   ----  2 tab sp or according to your taste
Chilli powder  --- 1/2 tea sp
Jeera powder (roasted cumin powder) --- 1 tea sp
Chat masala powder  --- 2 tea sp or according to you r taste
METHOD:--
In a mixing bowl mix all the ingredients, mix well to combine and keep it in the fridge till you use.
Here the chutneys and masala s I have given the measurement as per my taste  if you want to change them according to your taste you can mix all the ingredients then check the taste and increase or decrease the ingredients as per you r choice.
                                                           

INGREDIENTS FOR POTATO FILLING:--
Potatoes  --- 3 medium boiled, peeled and mashed
Green chillies  --- 1 finely chopped (optional, I didn't add green chilli because hubby doesn't like them)
Red chilli powder  ---  1/2 tea sp
Jeera powder ( cumin powder) ----  1/2 tea sp
Chat masala  ---- 1/2 tea sp
Here if you like you can add boiled chick peas or boiled moong dal, chopped onions. chopped tomato, sev, chopped coriander leaves.
Salt to taste
METHOD:---
Add all other ingredients to mashed potato mix well to combine and set a side.
NOW LET'S CHECK HOW TO SERVE THIS GOLGAPPA
1. Take a puri and make  hole in the center, just tap with your finger in the center of the puri on the thin side of the puri, make enough hole to fill the potato mixture.
2. Now fill the puri with potato mixture. Top with chopped onion and sev if using.
dip this potato stuffed small puris in chilled water and eat at a time the whole puri with water and potato filling.
You can add more sweet chutney to the golgapps to make them little sweet.
You can change the ingredients and chutneys according to your taste.
Enjoy the most popular street food at home.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Fruit Crumble

Final day of the first week of this Maha matathon. Final alphabet of this week is F, my ingredient for this letter is fruits. I like fruits in baking specially Apples because of their sweet and sour taste. If you don't like to add sugar to fruits then you can add honey in the place of sugar or you can just make this with out any of these two. I like my fruit crumble with out sugar , but I gave sugar in the ingredients list for those who like to add sugar. With cinnamon powder you can add any essence you like. But only cinnamon flavor gives a different aroma and taste to Apple, so adding essence is your choice. Healthy, delicious and easy to make dessert, if you have fruits in your hand can make this with in minutes.
                                                                           Old fashioned apple crumble contains lots of sugar, butter and white flour, but this recipe doesn't have any of those ingredients. So this is my final recipe for this week baking theme. F for Fruits with Fruit crumble let's check the recipe..
INGREDIENTS:---
Apples ---  2
Blue berries   ---  1/4 cup or any other berries you like
pineapple ---  1/2 cup finely hopped (I used canned one)
Orange   ---  1
Oats or any breakfast cereal you like(muesli)  ---  2 tab sp
Sugar   ----   2 tab sp
Water   --- 1/4 cup
Lemon juice ----  1 tab sp
Cinnamon powder ---  1 tab sp
Butter for greasing the pan
                                                       

METHOD:--- 
1.  Remove the peel and seeds from orange and set a side 
 2.Take apples remove the peel, and seeds and cut in to small bite size pieces. Sprinkle one tab so of sugar, one tea sp of flour and set a side.
3. In a sauce pan take apple pieces, add lemon juice,sugar and cook till apples are soft remove from heat add cinnamon powder and other fruits mix well and set a side.
4. Transfer the cooked apples in to a lightly greased baking dish.
5. Lightly crush the breakfast cereal and sprinkle on top of the fruit mixture.
6. Bake in a pre heated oven at 180 degree C till brown on top
Serve immediately with ice cream or with out ice cream.
Let's check the blogging marathon page here

Logo courtesy : Preeti
My recipes for the first week under Baking theme from Ato F
1. Almond and Orange Cookies
2. Blueberry Coffee Cake
3. Cheese and Chili Bites
4. Date and walnut Brownies
5. Elaichi - Chai Cookies
6. Fruit Crumble




 

Elaichi - Chai Cookies ( Cardamom and green tea cookies)

E for egg less or elaichi or what else.. For the first week of this month BM. I thought of giving importance to the main ingredient. That the name start with the particular letter of the day. Means today's letter is E so the main ingredient is Elaichi (cardamom). I wanted to make some cookies with elaichi flavor, then thought of giving a small twist. I have some green tea leaves at home which I got from Ooty. I heat the tea leaves for a while and grind in to powder and add that in the cookie dough. When I thought of making this recipe I don't know how that will turn and how they are going to be taste. Because I never use tea powder in cooking other then making tea. 
INGREDIENTS:---
Melted Butter -- 200 gms
Icing sugar (powder sugar) ---- 150 gms if you like can add other 25gms sugar
Baking powder --- 1/2 tea sp
Maida (all purpose flour) --- 200 gms
Salt a pinch
Green tea  ----- 15 gms powdered
Elaichi (cardamom)    ----  1 tea sp powdered
METHOD:--
1. Preheat the oven in 250 degree C for 10 minutes.
2. Mix melted butter and sugar in a mixing bowl till it turn in to a creamy texture.
3. Then add flour, salt, baking powder, elaichi powder, green tea powder and make a soft dough. This dough should be like chapathi dough.
4. Grease the baking tray with little butter.
5. Make small balls out of the dough and slightly press to make them little flat, place this cookies in the greased baking tray.
6. Reduce the oven heat to 150 degree C and place the cookie tray in the oven, bake the cookies for 10 minutes
7. After 10 minutes remove the tray from oven now these cookies are soft so let them cool on a wire rack for some time then store this aromatic cookies in a air tight container
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Date and Walnut Brownies

D for Dates yes we have to cook to days recipe name starts with D. I was stuck in between to three recipes for this letter. From the beginning I am baking cakes or cookies, never made a savory recipe . wanted to make a savory recipe. So I searched for a savory recipe and find a Dutch pan cake recipe but I didn't satisfy with the Ingredients. not even a single ingredients that the name start with D. That is a Dutch baby pancake only D is there in the name so I drop the idea but the recipe is there in my draft will post it for sure...
                                                                Next recipe is Dill bread I started searching for dill leaves in the market I didn't find any market, not even in Koyambedu market till today. I drooped this plan also finally decided to make a Date pudding. Last full month full when ever I wanted to make this pudding specially had dinner out side.. ahhh finally I decided not make a pudding stick to make Date and nut Brownies. I don't know why so many complications in making a recipe with the letter D. Any way here is the recipe with letter D for Dates.
                                                       

  
INGREDIENTS:----
All purpose flour ----   2 cups
Baking powder  ---  2 tea sp
Dark chocolate  ---  1 and half cup
Water   ----  100 ml
Butter   -----  40 gms
Sugar   ----  4 tab sp
Dates   ---- 15 finely chopped
Condensed milk   ----  1 tin
Vanilla essence  --- few drops
Chopped walnuts  ---  1/4 cup
METHOD:---
1. Grease a square baking pan and set a side, Preheat the oven at 200 degree C for 10 minutes.
2. Heat water in a pan add dark chocolate and melt to make a smooth sauce like consistence.
Remove from heat and set a side to cool.
3. In a mixing bowl beat sugar and butter till creamy.
4. Add condensed milk to sugar and butter mixture and beat for 3 minutes
5. Mix flour, baking powder, chopped nuts, chopped dates mix well to combine and add little by little to condensed milk mixture mix well to combine every thing.
6. Pour the batter in to the prepared baking pan and bake for 40 minutes at 150 degree C.
Remove from oven and cut in to square pieces and serve with ice cream or any other sauce of your choice.
Custard sauce with fruits is my choice.
 Let's check the blogging marathon page here

Logo courtesy : Preeti