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

Cheese and Chilli bites

Third of the month long Marathon cooking with ABC theme. Third day we have to cook with letter C. For letter C I thought of making some cup cakes with cornmeal. When I was checking my bookmarked recipe s I find Basil crackers recipe from Gayatri. I made those basil crackers once they came out so well really crisp. Thank you so much for the recipe Gayathri, my Dad enjoyed them with his evening chai.
                                                                   Now I got a chance to give a twist to this bites with cheese. But only with cheese they taste very light, so I added some red chilli flakes to the dough to make the cheese bites little spicy. For this I used wheat flour, and gave a bite size to make them more interesting. 
Here is my recipe for the day C for Cheese and chillies
INGREDIENTS:---
Wheat flour  ----   3/4 cup (you can use all purpose flour also)
Cheddar cheese  ----   1 and half cup (grated)
Yeast   -----  3/4 tea sp
Baking powder  ---- 1/4 tea sp
Sugar  ----- 1/4 tea sp
Salt a bug pinch
Milk   -----   2 tea sp
Butter  ----  2 tea sp
Red chilli flakes ---  1/2 tea sp
                                                      

METHOD:--
1. Preheat the oven at 200Degree C, grease baking sheet and set a side.
2. Place grated cheese, flour, yeast, baking powder, butter, sugar, salt red chilli flakes in to a food processor and pulse until it turns in to coarse crumbs.
3. Now add milk and run the food processor till the dough forms.
4. Take out the dough and form it like a big ball.
5. Now flatten the dough on a floured surface.
6. Roll out the dough in to 1/8 inch thick rectangle.
7. Cut the crackers with a knife or a pizza cutter in to a one inch squares, poke a hole in the center with a toothpick.
8. Transfer the cracker in to a prepared baking sheet leaving a little space in between each cracker.
9. Bake for 15 minutes or until edges start  brown.
10. Remove from oven and let them cool completely on a wire rack.
Store in a airtight container..

Let's check the blogging marathon page here



Logo courtesy : Preeti

Blueberry Coffee Cake

Second day of maha marathon with the letter B. I decided to make a traditional Hyderabadi bread Bakharkahani. But suddenly I changed my plan when I fined this beautiful fresh blueberries in Bangaluru at Natures Basket. They are little expensive but I couldn't stop myself to buy them. After I came back to Chennai I started thinking what to make with this blue beauties for our BM second day . First I thought of making cookies, cookies recipe is already there in my blog, finely settled with the recipe of coffee cake. So here is my recipe for the second day with the letter B for Blueberries

 

INGREDIENTS:---

All purpose flour  ------   1 and half cups

Baking powder  ---- 1 tea sp

Baking soda ----   1/4 tea sp

Salt    -----  1/4 tea sp

Sugar   ----   3/4 cup

Butter  ----  6 tab sp

Vanilla essence  ---  1 tea sp

Egg     ----- 1

Egg white    --- one egg white

Butter milk   ----  1 1/3 cup

Cooking spray or butter for greasing the cake tin

Fresh Blueberries   ---- 2 cups

Sugar   ----- 1 tab sp

METHOD:---

1. Pre heat the oven at 180 degree C for 10 minutes.

2. Combine flour, baking powder, baking soda, salt, mix well with a whisk.

3. Take sugar and butter in a mixing bowl, beat with a mixer at medium speed for 2 minutes or until blend well.

4. Now add egg, egg white, vanilla essence beat well till you get a smooth texture.

5. Add flour mixture little by little and butter milk alternately and beat well. do the process till you finish flour mixture and butter milk, beat well.

6. Shift half of the batter in to greased baking tin, sprinkle 1 cup of blueberries evenly then top with the left over batter over the blueberries.

7. Sprinkle the leftover blueberries and one tab sp of sugar on top.

8. Bake this blueberry coffee cake at 180 degree C for 50 min or till a wooden pick inserted in center comes out clean.

Leave it in the pan for 10 minutes then remove from pan and cool it completely on a wire rack

Serve this delicious cake with a cup of coffee or tea.

Let's check the blogging marathon page here

Logo courtesy : Preeti

Almond And Orange Cookies

This month BM is a month long marathon means, we normally do this three days in a week every month. But this month we decided to do this for full month of course Sundays we are taking break. We have already done one month full marathon in April. This is little different from that, This time Valli decided to cook with Alphabets and with some themes. Means we have to cook our first recipe name starts with A.
                                                                                   I have chosen my first weeks theme as Baking and my ingredient with letter A is Almond. Almond cookies recipe is in my cooking note book from long time. I have tried this recipe with chopped almonds (not powder) few times but didn't find much difference. Then I tried with a twist of adding orange essence to give flavor to this cookies. That was really wonderful but essence will give only aroma. Adding orange zest will give a wonderful aroma and taste to this cookies. When you grind almonds in to coarse powder that will give a crunchy texture to the cookies. The combination of almonds and orange make this cookies more delicious and interesting...
INGREDIENTS:--
Butter  ----  115gms
Sugar  ----  100gms
All purpose flour (maida) ---  155gms
Lemon juice  --- 1 tea sp
Orange juice  --- 1 tab sp
Almonds  ----  15 grind in to a coarse powder
Almonds  ---  10 chopped for topping
Baking powder  ----  1 tea sp
Orange zest  --  from one orange
                                                        

                                                           
METHOD:--
1. Preheat the oven at 200 degree C for 10 minutes
2. Add butter, sugar, ground almond to a mixing bowl and beat it till soft ( can use a electric beater for this).
3. In another bowl take flour, baking powder, orange zest mix well.
4. Add flour mixture slowly to the butter mixture and fold the mixture gently
5. Add lemon juice, orange juice mix well and leave this dough in the fridge for 15  to 20 minutes.
6. Remove the dough from the fridge and shape the dough in to golf ball size balls, place them on a baking tray.
7. Bake for 15 minutes on 150 degree C.
Remove and cool
 Let's check the blogging marathon page here

Logo courtesy : Preeti

Shikampuri Kabab (meatless)

My second recipe for this meatless dishes theme is again a kabab. But this time It is a starter recipe. SHIKAMPURI KABAB is one of the most popular meat based recipe in Hyderabadi cuisine. It is a minced lamb kabab stuffed with seasoned hung curd and then shallow fried starter. I changed this popular meat snack in to meatless with finely chopped babyjackfruit. Let's check the recipe..
INGREDIENTS:---
Baby jack fruit  --- 250 gms finely chopped
Onion  ----  1 big finely chopped
Ginger  ---- 1/2 inch piece finely chopped
Garlic  ---- 5 cloves finely chopped
Bengal gram --- 2 tab sp
Mint leaves --  1 tab sp chopped
Coriander leaves ---  1 tab sp chopped
Dry red chillies -- 2
Lemon juice  ---  1/2 tab sp
Salt to taste
Ghee  ---- 1 tab sp
Oil for deep frying
Shahi jeera (caraway seeds) --  1/2 tea sp
Maida  --- 1 tab sp mix with 3 tab sp of water in to a thin paste
STUFFING:---
Yogurt ---  1 cup
Green chilli --- 1 chopped
Onion --- 1 big chopped
Fresh mint leaves ---- 1 tab sp chopped
Salt to taste
Roasted cumin seeds --  1/2 tea sp
Onion rings to serve
Green chutney to serve
METHOD:--
1. Heat oil for deep frying in a pan, add onions and fry till brown. Drain on a absorbent paper  and set a side.
2. Heat ghee in a pan add shahi jeera let them crackle then add broken dry red chillies, chopped ginger and garlic fry for a while then add chopped jack fruit sprinkle half tea sp salt stir well and cover and cook for five minutes, stirring occasionally.
3. Soak Bengal gran for half an hour, drain water and add dal to jack fruit mixture mix well and cook for one minute.
4. Add chopped coriander and mint leaves mix well cover and cook for five more minutes. Remove from heat and set a side to cool.
5. Grind the cooled jack fruit mixture with lemon juice in to a coarse paste (don't add water ) take it out from the blender jar and divide in to equal portions and set a side.
                                                         

FOR STUFFING:---
1. Tie yogurt in a muslin cloth and hang to drain for an hour or till most of the moisture has drain away.
2. Take out the hung curd in to a bowl add roasted cumin seeds, chopped mint leaves, salt to taste, chopped onion, chopped green chillies mix well and divide in to equal portions.
NOW LET'S CHECK HOW TO MAKE SHIKAMPURI KABAB:--
1. Flatten each portion of jack fruit mixture and place a portion of yogurt mixture gather the edges, shape in to a ball and flatten slightly.
2. Heat 2 tab sp of oil in a fry pan dip the kababs in maida paste, place this kababs and shallow fry turning all sides this will take three to four minutes cook both sides till lightly browned, cook all the kababs in the same way.
Serve hot with onion rings and green chutney.
This is my second post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 Check how to cut baby jack fruit here

Shahi Kofta Pulao (meatless)

Meatless dishes is my theme for first week in this month BM. Meatless dishes means we have to give a twist with a vegetarian ingredient to a popular meat dish. When I choose this theme first I think about Awadhi cuisine because Awadhi cuisine has a lot of meat recipes. I wanted to try a recipe with Kofta because koftas are normally made with minced meat. I find this Shahi kofta pulao different, normaly we add koftas in to a gravy or we serve them like a starter, but in this recipe koftas are mixed with rice. In the original recipe koftas are made with chicken mince. I changed this chicken mince balls in to vegetarian. So let's check this meat balls recipe in to meatless dish.
Shahi murgh kofta pulao from Sanjeevkapoor
INGREDIENTS:--
Rice  ---  1 and half cup
Soya chunks (granules) -- 200 gms
Garam masala  --- 1/2 tea sp
Red chilli powder  --- 1/4 tea sp
Raisins  ---  30
Cashewnuts --- 20 droken in to small pieces
Ginger ----  1/2 tea sp chopped
Maida  ---  1 tab sp
Bread crumbs  ---  2 tab sp
Fresh coriander leaves ---  2 tab sp chopped
Salt to taste
Oil  for deep frying the koftas
Ghee  ---- 2 tab sp
Cardamom --  4
Cinamon  ---  1 inch stick broken
Cloves  ---  5
Onion ----  1 big sliced
Ginger garlic paste  --- 1 tea sp
Cococnut milk  --- 1 cup
Water  ----  2 cups
                                                    

METHOD:---
1.  Take 3 cups of water in a pan add  a pinch of salt  bring to a full boil then add soya granules and cook for 10 minutes,
2. Strain the water and pour some cold water and leave it a side, after ten minutes squeeze the water from soya granules, make it sure you have to squeeze all the water from the granules.
3. Take soya granules in a blender jar and run the blender for few seconds to make a course paste of the soya granules.
4. Take the soya granule paste in to a bowl add red chilli powder, salt to taste, garam masala, maida, chopped ginger, chopped coriander leaves, bread crumbs mix all these ingredients well to combine every thing.
5. Make small balls out of this mixture, flat the ball, stuff with two raisins and cashew pieces again roll it in to a ball.
6. Heat oil in a deep frying pan and fry this balls till you get a nice brown color remove and set a side.
7. Wash rice, add 2 cups of water and set a side.
8. Heat ghee in a pan add cloves, cinamon, cardamom let them crackle then add onion slices and fry till onion turn in to soft.
9. Add ginger garlic paste fry for a while then add coconut milk, rice which is soaked in 2 cups of water (with water), salt to taste mix well cover and cook in a low heat till done.
10. Just before remove from heat add fried koftas to the pulao mix gently, cover and leave it on a low heat for 2 seconds and switch off the heat.
Let it sit for a while then serve hot with onion raita.
This is my first post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 

Bun Samosa

Before my trip to Ahmadabad I didn't even know this about this combination. Never thought of making this sandwich with Bun and Samosa. When first Vaishali told us about this bun samosa I thought may be how this combination will be. Then when I tasted this wonderful bun samosa I feel like having more and more. So thanks to Vaishali for introducing this delicious snack.
                                                           

                                          Can any body from BM group remember this
                                                           Bun Samosa we had in
                                                                       Ahmadabad
Samosa is my all time favorite snack, I have tasted samosa and jelabi few times. After I tried this bun samosa it became one of my favorite snack. Applying chutneys is most impotent for this. You have to apply chutneys liberally other wise bunsamosa taste very bland. If you are feeding this to kids then better don't apply garlic chutney.
                                              Yesterday I made some Whole wheat buns so I used them for this recipe and my samosas are store brought once.


                                                             Here is my Bun Samosa
INGREDIENTS:--Bun --  1 (I used home made bun you can use store brought buns also)
Samosa ---  2
Green chutney  ---  1tab sp
Imli chutney  ---  1 tab sp
Chilly garlic chutney --- 1 tab sp
Butter   --- 1 tea sp
                                                            

METHOD:--
1. Cut the bun in to two
2. Apply the butter on the both slices
3. Apply the three chutneys one by one on both slices
4. Crush the samosas a little and place them on one bun slice, close with the other bun slice, press the bun alittle.
Cut in to four pieces and serve.
This is my second post for Blogging Marathon 30th edition under combo Dishes theme let's check other BM members recipes here

Onion and Tomato Frittata with Garlic Bread

Another Week of BM 30 th edition, this week my theme is Combo Recipes. Valli has given some popular combo recipes list to us, we have to choose three recipes from that list. All the recipes from that list are very popular combo dishes. Apart from this recipe most of the recipes in the list are Indian recipes. When I first check this list I thought of making some poori and aloo ki sabji combo. Then I realise that I have posted  a few recipes of poori and sabji.
                                                 
                                                                     There is one wonder full combo dish in this list and that is a dessert Rasagulla with rabadi. But I don't want to choose sweet dish so dropped that plan. Then this one caught my attention. Since long time I didn't make any Italian dish at home. I didn't bake bread after I came to India that means I didn't bake any bread from 2 years. ofcouse I am baking cakes and cookies but not bread. So I wanted to try my hand in bread baking with Indian flour.
                                                                

I wanted to bake pav buns but I couldn't,t find a right pan for that so I baked it in a round cake pan. I didn't satisfy with the shape, but the texture of the bread was pretty good will post the recipe for sure. That was a garlic flavored bread.
                                                                   

 Now Then next part in this combination dish is Frittata. Frittata is a egg based dish originated fro Italy. This recipe sounds like and looks like omelet, with little changes. This dish is made with beaten eggs mixed with chopped vegetables or with meat cubes and flavored with herbs. Some time can add  grated cheese also to this egg mixture. You can use any chopped vegetables like onion, tomato, potato, brocoli, spinach, mushrooms. This can be served with bread, salads, beans and olives.
                                                                

                                                             I made onion and tomato frittata with Garlic bread. Normally frittata will be cook in a skillet on a low flame the shift it in to hot oven to cook the top till light golden. There are many variations for this frittata recipe but the basic Italian frittata recipe is made with beaten eggs and vegetables or meat and cheese. Today I baked the frittata in  muffin tins to make individual portions and you can call them mini frittata. so lets check the recipe for Frittata..
INGREDIENTS:---
Eggs  --- 3
Onion  ---  1 big cut in to slices
Tomato  --- 1 big cut in to cubes
 Garlic  --- 2 cloves crushed
Parmesan cheese  ---- 1 tab sp grated
Milk  ---- 2 tab sp
Salt to ttaste
Olive oil  ---   1 tab sp
Pepper powder  --- 1/2 tea sp
METHOD:--
1. Beat eggs in a bowl then add onion slices, crushed garlic, salt, pepper powder, milk and mix well then add tomato cubes mix well.
2. Add cheese mix well.
3. Now hear olive oil in a skillet and pour the egg mixture and keep the flame in low cook till the edges leaveing the pan, cover with a lid and cook for few minutes.
4. When the edges are leaving from the sides of the pan switch off the heat.
By that time pre heat the oven.
5.  Now place the egg mixture skillet in the pre heated oven and cook till the top turns in to golden.
Remove from oven and serve hot with bread and salad.
This is my first post for Blogging Marathon 30th edition under combo Dishes theme let's check other BM members recipes here



 

Mor Kozhambu (Tamilnadu style)

This is third and final recipe for this week theme Cooking with curds. Mor Kuzhambu is  a south Indian kadi made with curd and vegetables. You can use any one verity vegetable or mixed vegetables for this kuzhambu.  my mother makes this kuzhambu with bottle gourd and some times with okra, that taste so delicious. But she makes it in Andhra style, in Andhra style we don't add coconut. That is the only differences between Mor kuzhambu and majjiga pulusu. The most important ingredient for this curry is the paste. Ingredients for this paste will change in each recipe I mean for each family. About vegetables can use vegetables like white pumpkin, okra, carrot, chow chow, bottle gourd. In Tamil style they don't add onions to this curry so lets check the Mor Kuzhambu....
INGREDIENTS: ---
Curd   ---- 2 cups
Turmeric powder  --- 1/4 tea sp
Salt to taste
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 5 seeds
Dry red chillies  --- 2 broken
Curry leaves ---  1 spring
Fresh coriander leaves  --- 2 tab sp chopped
FOR PASTE:---
Split pigeon peas  ---  1 tab sp
Coriander seeds  ----  1/2 tab sp
Cumin seeds  ----  1 tea sp
Rice   --- 1 tab sp
Green chillies  --- 3 or according to your taste
Grated fresh coconut  --- 4 tab sp
VEGETABLES: --- I used white pumpkin and carrot you can use any other veges you like but not cauliflower and cabbage. Cut the vegetable in to 1 inch cubes and set a side.
METHOD:---
1. Soak pigeon peas, coriander seeds, cumin seeds, rice in enough water for for 2 to 3 hours.
And grind them with green chillies and grated coconut with little water in to a fine paste and set a side.
2. Take curd in to a bowl and add this ground paste, salt to taste, turmeric powder and whisk well.
3. Heat oil in a pan add mustard seeds let them splutter then add fenugreek seeds, dry red chillies, curry leaves and add vegetable pieces saute for a while then add 1 cup of water  reduce the heat cover and cook till vegetable pieces become tender.
4. Open the pan add curd mixture mix well, check and adjust salt and bring to a full boil, then reduce the heat and cook for 5 minutes.
5. Remove from heat garnish with coriander leaves serve hot.
If you want to use okra then no need to boil the okra. cut okra in to 1 inch pieces and fry them in oil till they change the color then add them to kuzhambu and bring to boil.
Serve hot with rice, idli, dosa or with rava pongal. I like to have this with upma also and this also taste better next day..
This is my third post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here

 

Doddapatre Tambli

Doddapatre well known as Ajwain ke patte or Pattarchur in Hindi, Karpuravalli in Tamil, Vamu aaku in telugu, Pan ova in Marathi or Cuban Oregano. This leaves has many medicinal values specially  It is used in treating common cold and cure phlegm in children. Tambli is a traditional Karnataka dish normally made with leafy vegetables or with vegetables and curd also some time with out curd. Since My theme for this week is Cooking with curds I made Doddapatre Tambli with curd. Let's check the recipe...
INGREDIENTS:--
Doddapatre ----   10 leaves ( Cuban Oregano/ Vamu aku)
Curd  ---  1 cup
Black pepper corns  --- 10
Dalia  ---  1 tab sp ( roasted gram/ vadacha kadalai/ veyinchina senagapappu)
Cumin seeds  ---  1 tea sp
Grated coconut --- 1/4 cup
Salt to taste
Turmeric powder  ---  1/4 tea sp
Oil  --- 2 tab sp
Mustard seeds  ---  1/2 te asp
Cumin seeds  --- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Dry red chillies  --- 2 broken
                                                         

                                                My Doddapatre(vamu aaku) Plant

METHOD:---
1. Wash the leaves well and pat dry them on a kitchen towel.
2. Dry roast the leaves in a pan till they wilt this will take just one or two minutes, remove and set a side.
3. In the same pan dry roast dalia, pepper corns, cumin seeds till nice aroma comes out, remove them in to a plate and let it cool for a while.
4. Now grind roasted dalia, pepper and cumin seeds in to a powder then add wilted leaves, coconut, salt to taste, turmeric powder, grind all this ingredients in to fine paste with little water.
5. Now Now take curd (curd should be little sour) in to a bowl and whisk well to make it smooth. Then add ground paste mix well to combine every thing and adjust the seasoning.
6. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds, Asafoetida, broken red chillies fry for a while and add this to tambli.
Mix well and serve with hot steamed rice and pappad.
This is my second post for Blogging Marathon 30th edition under cooking with curd's theme let's check other BM members recipes here


 

Mixed Vegetable Perugu Talimpu

Second week of BM 30, I have chosen cooking with curds as my theme for this week. Going to post three recipes with curd as main ingredient. In Andhra cuisine we use curd a lot in gravies and also other recipes like perugu vadalu, majjiga doselu, challa chekralu (a type of muruku made with sour curds). Specially a number of perugu pachadi ( boiled vegetables in yougurt gravy)varieties are there in Andhra cuisine.
                                                                               This recipe sounds like Avial but with little changes. Avial is a traditional Kerala recipe which is made with boiled vegetables in coconut gravy. In avial they use 2 table sp of sour curd  to give a sour taste to avial using curd is optional in avial recipe. If they use raw mango in avial they don't add sour curd. In this perugu talinpu we use only sour curd, not any other ingredients like raw mango, tamarind or lemon. Adding mixed vegetables is totally my version. normally we make perugu talimpu with onion or tomato. This is not perugu pachadi in perugu pachadi we don't add coconut. So you can say this is fusion of perugu pachadi and Avial. hope you all like this. Let's check the recipe
INGREDIENTS:---
Mixed Vegetables  ---
Carrot   --- 1 cut in to one inch pieces
Chow chow  --- 1/2 cut in to one in ch pieces
Beans   ---- cut in to one inch piece
Pumpkin  --- 1/2 cup one inch pieces I used red pumpkin
Yam  ----  1/2 cup one inch pieces (kanda)
Raw banana --- 1/2 banana cut in to one inch pieces
Cook all the vegetables with a pinch of salt till tender and set a side.
For Paste  ---
Grated coconut  --- 1/4 cup
Green chillies  --- 4
Ginger --- 2 inch piece
Cumin seeds   --- 1 tea sp
Grind all above ingredients in to a fine paste with little water
                                                  

Other Ingredients  ---
Salt to taste
Oil  --- 1 tab sp
Mustard seeds  -- 1/2 tea sp
Curry leaves  --- 2 springs
Asafoetida  -- a pinch.
Curd   ---- 1 and half cup
METHOD:---
1. Add ground paste to curd and beet well to combine every thing.
2. Add cooked vegetables to curd mixture, adjust salt mix gently.
3. Heat oil in a pan add musterd seeds let them splutter then add asafoetida and curry leaves fry for a while, add this to curd and vegetable mixture mix well.
Mixed vegetable perugu talimpu is ready to serve.
Serve with rice or kichidi, best combination with pongal.
You can use any vegetables but not cauliflower, cabbage, green peas.
This is my first post for Blogging Marathon 30th edition under cooking with curd's   theme let's check other BM members recipes here

 

Aloo palak Kofta (Potato And Spinach Dumplings)

Aloo Palak Kofta or Potato spinach dumplings This recipe I was inspired by most popular German potato dumplings. In German cuisine this potato dumplings are made with mashed potato stuffed with meat and served with bread or meat. Some times they make this potato dumplings as a dessert where the mashed potato is stuffed with fruits. Here I have changed that typical German potato dumplings in to Indian flavor and in German cuisine they are simmered in a soup or in plain boiling water, Here I deep fried them
                                                                               When I choose this theme for BM I don't have any idea what to make. Only one thing I got in my mind is masala vada pulusu or urundai kuzhambu. I made it for my first day post then for next day post I googled a lot and landed in this German dumplings recipe. But hubby doesn't like boiled potato, then I decided to deep fry those potato dumplings with Indian flavors in it. when I tasted them.. aloo kofta!!! ha haa finely I made aloo koftas. Try to make some thing different and landed in aloo koftas ?!!.. I didn't add any bread crumbs or bread to this potato mixture for binding. For a difference I have added 2 tab sp of gulab jamoon mix, that gave a good color and a small different taste. So lets check how I made them.. I know most of the people like potato in their meal because of that potato is a universal vegetable.
INGREDIENTS:---
Potato  ----  2 big boiled and mashed
Onion  --- 1 big finely chopped
Green chillies  --- 3 finely chopped
Spinach leaves  --- 1 cup finely chopped
Coriander leaves  --- 1 tab sp finely chopped
Ginger garlic paste  --- 1 tea sp
Salt to taste
Red chilli powder  --- 1/2 tea sp
coriander powder  --- 1/2 tea sp
Chat masala --- 1 tea sp
Garam masala  --- 1/4 tea sp
Instant gulab jamoon mix  ----  2 tab sp
Oil for deep frying
                                                    

METHOD:--
1. Heat 1 tea sp oil in a pan add chopped onion and fry till golden.
2. Take mashed potato, fried onion, chopped green chilies, chopped spinach, chopped coriander leaves, and all other ingredients except oil.
3. Mix well with your hands to combine every thing and make a dough like consistency.
4. Divide this potato dough in to golf ball size portions and give any shape you like.
5. Deep fry this potato dumplings in hot oil till golden remove.
Serve hot with tomato sauce.
This is my second post for Blogging Marathon 30th edition under Dallying With Dumplings theme let's check other BM members recipes here

 

Masala Vada Pulusu

I came across many versions of vada curry, specially in Tamilnadu they make this as a semi gravy. In Andhra pradesh we make this with a tamarind base gravy specially in south Andhra Pradesh. Here I give a small twist to normal masala vada. Normally we deep fry the masala vadas, but here I  stuffed the masala vadas with raisins and steamed them in idly cooker to make it little more interesting.

FOR MASALA VADA (STEAMED):--

Chana dal  ---- 1 cup
Ginger  --- 1/2 inch piece
Green chillies ---  3 or according to your taste
Fennel seeds  --- 1/2 tea sp
Raisins  ---20
Salt to taste
METHOD:--
1. Soak chana dal with fennel seeds in enough water for 2 hours.
2. After 2 hours drain the water and ground the chana dal with ginger and green chillies in to a coarse paste.
3. Make small balls out of this chana dal mixture and stuff with 3 raisins in each bal, flatten them lightly.
4. Arrange the flatten chana dal vadas in idly plates(grease the idly plates with little oil before you arrange the vadas).
5. Steam cook masala vadas in the idly cooker for 15 minutes, switch off the heat and leave the masala vadas in the idly cooker and set a side.
Instead steaming you can deep fry the masala vadas and add them to the Pulusu (tamarind gravy).
                                                                

FOR TAMARIND GRAVY( PULUSU):---
Onion  ---- 1 big finely chopped
Tomato   ---- 1 medium finely chopped
Garlic  ---  5 cloves finely chopped
Tamarind -- golf ball size that is 10 gms or one table spoon thick tamarind paste.
Turmeric powder  -- -1/4 tea sp
Red chilli powder --- 1 tea sp
Salt to taste
Coriander powder --- 1/2 tea sp
Oil  --- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Cumin seeds  --- 1/4 tea sp
Fenugreek seeds --  10 seeds
Curry leaves -- 1 spring
METHOD:---
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are using paste then dilute with 1 cup water and set a side.
2. Heat oil in a pan add mustard seeds let them splutter then add cumin seed, fenugreek seeds, curry leaves, then add finely chopped onions and fry till onion turns in to light brown.
3. Add chopped tomato, salt to taste, turmeric powder, red chilli powder, coriander powder and cook till oil separates from the masala.
4. Now add tamarind water and 1 cup of plain water, bring to a full boil now reduce the heat in to low flame and cook for 10 to 15 minutes.
5. After 15 minutes add steamed masala vadas to the tamarind gravy cover and cook in a low heat for 10 more minutes, by that time you can see the oil on the top of the gravy, now switch off the heat and leave it like that till you serve.
Serve with rice or with idly or with dosa or with curd rice.
My choice is with curd rice..
This Masala Vada Pulusu will taste wonderful next day with rice even with leftover rice with curd.
This is my first post for Blogging Marathon 30th edition under Dallying With Dumplings   theme let's check other BM members recipes here