Sol Kadi --- Kokum Kadi

Before  I talk to Archana I thought Goan cuisine had Lot's of  non-veg recipes and very less vegetarian recipes. When I googled for Goan vegetarian recipes, I saw many vegetarian recipes in Goan Hindu cuisine. Then I dig in to  Archana's blog and find some delicious vegetarian recipes. Before influenced by Portuguese cuisine, Goan cuisine is consist of regional foods. Like Kerala cuisine and Konkani cuisine Goan s use a lot of seafood, fresh coconut and local spices. Kokum is one of the main ingredient in Goan Hindu cuisine.
                                                   For  this week theme I took Goan cuisine as my theme. So I wanted to post three very traditional recipes under this theme. My first recipe is Sol Kadi, Sol Kadi is a refreshing Goan drink made with fresh coconut and kokum. This drink is very much part of meals in most Goan homes. When you make this with thick coconut milk, which goes very well with plain rice or pulao. But most of the people like to have this as a drink. This contains Sol (Kokum) which is very good for health. This fruit is in green color in the starting, when it is ripen it turns in to nice red color. The red color fruit is often halved and dried, when it is dried the fruit turns in to dark purple to black color. When you soak this wonderful fruit rinds in water the water changes  in to beautiful light pink color. Kokum is known as Sol or Aamsul which is very good for digestion and it cools the body during summers. So lets check this traditional Sol Kadi from Goa.
Recipe source from  Archana



I got this Kokum pices from Pradnya. Thank you somuch for the Kokum Pradnya and Thanks for the recipe Archana.
INGREDIENTS:--
Grated coconut   --- 1 from one full coconut
Green chillies   ----   3 you can adjust according to your taste
Pepper corns  ---  4 corns
Garlic  --- 3 cloves
Sol (dry kokum)  --- 5 pieces if you like the strong flavor you can add 6 pieces also.
Salt to taste
Fresh coriander leaves  --- 1 tab sp chopped

                                                   
METHOD:--
1. Grind grated coconut, pepper corns, green chillies, garlic cloves with 1 cup water in to a fine paste.
2. Strain this coconut paste trough a fine strainer, press with a spoon and squeeze all the milk, Repeat this process for two more times with little water to make the consistency thin.
Remember  that first coconut milk will be thick like cream so take second and third milk also to make the Kadi little thin.
If you are serving thia as a drink then make it thin. Or you like to serve this  with rice or Biriyani then keep this Kadi little thick.
3. Drop Sola (kokum) in to this coconut milk and let it sit for half an hour.
4. After half an hour sprinkle salt to taste, chopped coriander leaves mix well and serve as a drink or as a side dish with rice or pulao.
If you want to serve this delicious Kadi with rice then give a seasoning (tadka)
For seasoning heat a tab sp oil in a pan add 1/4 tea sp mustard seeds let then crackle then add broken dry red chillies, 1/2 tea sp cumin seeds and a spring of curry leaves and add this tadka to Kadi, mix well and serve wit rice or pulao.
This is my first post Under the theme of GOAN CUISINE in Blogging Marathon 26th edition check the other BM members post s here

Watermelon And Grape Salad

This Southern Africa based wonderful fruit is my favorite. I like to eat this any time of the day because it's good for health. And this is the best fruit to consume in hot summer to avoid heat. because of it's water content is very high 92% and rich in Vitamin C also. Watermelon, a fruit that helps to remain hydrated during summer with a coolant effect to your body.  So let's check this sweet and refreshing salad which is perfect for this hot summer.
INGREDIENTS:--
Watermelon cubes  ----  2 cups remove the seeds
Red grapes or green grapes  ----  1/2 cup
Lemon juice ---- from one lemon
Honey  ---   2 tab sp
salt a pinch
Pepper powder --- 1/4 tea sp
METHOD:--
1. Mix honey, lemon juice, salt, pepper powder in a bowl.
2. Take watermelon cubes and grapes pour the dressing over the fruits toss well to coat the dressing and serve.
This is my third post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here
 

Watermelon Gazpacho - Watermelon Chilled Soup

Soup is a liquid food, generally served warm. This is what normally we know about soups, but there are many verities in soups. In that list some soups we can serve chilled also.This child soups are normally served at room temperature or chilled. These are vegetable or fruit based traditional soups originating from Spain like Gazpacho. Gazpacho is a savory chilled soup generally served in summer. This is usually a tomato based vegetable soup, traditionally served cold in Spanish cuisine. I made a variation to this traditional soup with watermelon. Watermelon makes miracles in hot summer, This cool and refreshingly sweet fruit low in calories high in vitamin C, beta carotene and with lots of water content and also reduce the risk of breast cancer. so lets check my version of Gazpacho...
INGREDIENTS:--
Watermelon cubes  ----  2 cups (cut in to cubes and remove the seeds)
Cucumber   ---- 1/4 cup peeled and cut in to cubes
Apple juice  ---  1/4 cup
Cranberry's --- 1 tab sp chopped (i used dried cranberry's if you have can use fresh Berry's also)
Onion   ----  1 tab sp chopped
Fresh coriander leaves  --- 1 tab sp chopped
Lemon juice  --- 2 tab sp
Fresh mint leaves  -- few
Salt to taste
METHOD:--
1. Take half cucumber pieces, sprinkle a pinch of salt and set a side.
2. Blend watermelon pieces,cucumber pieces, chopped coriander leaves, mint leaves, cranberry pieces with apple juice and blend till watermelon is pureed. But make sure you froth should not farm on top of the watermelon puree.
3. Pour watermelon puree in to a mixing bowl, add cucumber pieces, onion pieces, lemon juice, salt to taste.
4. Keep this Watermelon Gazpacho in the fridge for 1/2 an hour
Serve chilled with bread or some crackers.
This is my second post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here
 

Apple ColeSlaw

Coleslaw is originally a cabbage salad dressed with mayonnaise or buttermilk, but in some times cream or sour cream also can beused in the place of mayonnaise. The traditional Coleslaw (in Netherlands, German) is made with Shredded raw cabbage and dressed with mayonnaise or buttermilk and a small dash of  vinegar. In other variations other vegetables  like onions, radishes, peppers and carrots, sweet corn broccoli and fruits like apple and pineapple can also be used in this salad. Generally coleslaw is eaten as a side dish but the dish comes under the category of salads. This salad is one of my favorite salad,I like to have this with sliced  bread, like place the salad in between two slices of bread like a sandwich. This slaw sandwich will be a perfect breakfast for me with a cup of green tea, or I can have this with roti for lunch. If you are in diet use sour cream(low fat) or hung curd(which is made by skimmed milk) for dressing.

                                                      26th edition of Blogging Marathon, this month I missed my first week Theme. Because of some personal issues and this is the second week. For second week I took Salads/ soups as my theme. It's very hot here looks like already summer started. I prefer to have more salads in summer, because salads  make your body cool in the hot weather. So here is my first recipe for my salads theme in the second week of the  Blogging Marathon.
APPLE COLESLAW:-
INGREDIENTS:--
Red apples --- 2 cored and finely chopped
Sweet corn crenls  ----  1 cup
White cabbage  ---  1/2 cup finely chopped
Lettuce  --- few leaves broken in to small pieces
Olives   ----- 1 tab sp chopped
yogurt   ----- 1 cup (hung ed or you can use Greek yogurt)
Salt   to taste
Black pepper   ---  1 tea sp
Fresh lemon juice  ---  2 tab sp
Dijon Mustard  --- 1 tea sp (optional)
METHOD:---
1. Take chopped apple, cabbage, sweet corn, lettuce olives in a mixing bowl set a side.
2. In another bowl whisk yogurt,lemon juice, mustard(if using),pepper and salt to combine the ingredients well.
3. Pour this dressing over the vegetables and toss to cote the dressing over vegetables taste and adjust with salt and pepper.
Serve immediately.
This is my first post Under the theme of SALADS/SOUPS in Blogging Marathon 26th edition check the other BM members post s here
 

Perfectly Chocolate A Egg Less Chocolate Cake From Hershey's

From this month I have joined in one more group. Baking Egg Less Group by Gayathri of Gayathri's cook spot.   I joined this group because of my interest in baking  and eggless baking . For this month Gaythri had choosen a Chocolate cake recipe from Hershey's kitchen. The cake was really so chocolatey. Since this is a Egg less baking group Gayathri will give a baking recipe with eggs and we have to change that recipe in to egg less. Todays recipe is a chocolate cake fron Hershey's with egg. I canged it to eggless recipe  by using egg replacer powder which I got fom Vaishali in her gift bag.On our visit to her place at 25th BM meet. Thank you so much Vaishali for this egg replacer powder
Recipe source :- Hershey's Kitchen
INGREDIENTS:--
All- purpose flour ---  1 -3/4 cup
Sugar   ----  2 cups
Oil    ----- 1/2 cup
Milk    ----  1 cup
Hot water  --- 1 cup
Hershey's cocoa powder  --- 3/4 cup
Vegetable oil  ---  1/2 cup
salt  --    1 tea sp
Baking powder  --- 1 and 1/2 tea sp
Baking soda   --- 1 and 1/2 tea sp
Vanilla extract  --- 2 tea sp
Egg replacer   --- 2 tab sp +6 tab sp of water
METHOD:---
1. Pre- heat the oven at 200 degree C, Grease the cake with little butter and dust with little flour

                                                       
2. Mix flour, sugar, cocoa powder, baking powder, baking soda, salt in a mixing bowl and set a side.

                                                        
3. Take milk, vegetable oil, egg replacer+ 6 tab sp water and vanilla. Beat this with a hand blender on speed 2 for two minutes.

                                         Beat wet Ingredients for 2 minutes by the you can see the froth on top of the wet ingredients this will give your cake more sponge texture ( this is my opinion).    
4. Now add hot water and beat for few more minutes.

                                                          
5. Add dry ingredients to the wet mixture and mix well. The batter is little runny.

                                               
6. Pour this batter in to prepare cake tins, reduce the oven heat ti 180 degree C and bake the cake for 30 to 35 minutes. This depend up on your oven mine took 45 minutes or insert a tooth pic and check if need bake for few more minutes.
7. Remove the cake from oven and cool it on a wire rack, cool completely.

                                                  
FOR CHOCOLATE FROSTING:--
Butter   -----   1/2 cup
Hershey's cocoa powder  --- 2/3 cup
Powdered sugar  --  3 cups
Milk    ----     1/3 cup
Vanilla extract   ----  1 tea sp

METHOD:--
1. Melt butter, add cocoa mix once then add powdered sugar, milk, vanilla and beat for few seconds to bring frosting in to spreading consistency.
You can add a small  amount of aditional milk if needed.
I just spread the frosting on the top of the cake.

 

Blogging Marathon 25th Edition celebrations Day 3

 

Two days passed by . and this is the last day of our three days trip. Last two days we learnt a lot from differentworkshops which Vaishali had arranged .Now it was our turn to do some thing for Vaishali and her family. Whatever we do , we can never beat Vaishali's hospitality still I wanted to prepare some south Indian breakfast like Idli sambar and some rasam for break fast, but since it was difficult to get a wet grinder I changed my mind and made traditional Andhra break fast Pesarttu- Upma with chutney. While Valli decided to make her famous Tomato Kurma.

                                                   Making of Pesarattu- Upma

                                                 

 We, myself and valli woke up at 5:30 in the morning got ready and went in to the restaurant kitchen. At that time kitchen staff was getting ready with breakfast menu. I asked a pantry boy for help (kitchen staff)as the restaurant gas stoves are different than the home ones. The staff came to help us.I started my work, grinded the pesarattu batter with green chillies and ginger mixed salt and kept a side. Then finished my upma and dished it out in to a serving bowl and kept aside, as I had to make pesarttu on a live counter.Valli also finished the Korma and we both came out,as the kitchen started getting very busy.

                                            

I made few pesarattus on live counter for our BM members and Vaishali's family. I hope they liked pesarttu upma, Along with this we had Dal Pakwan and Poha ragda for breakfast, of course how can we forget Srivallis tomato kurma. This kurma was so delicious and flavorfull.

                                            

After this delicious break session we had a demo session which was given by, Kamalika, Pradny and me. For this demo I made Andhra sambar power, Putnala podi (daliya powder), Kandi podi (tuvar dal powder) and Sunnudalu on popular request.

Kamalika made her flavor full and traditional sambar powder and garlic chilli powder.

Pradnya demonstrated us some easy salads, pretty table decorations. I really loved your cabbage salad Pradnya need the recipe please....

                                                

After these demos we again went for a shopping . you must be thinking what’s wrong with these ladies are they crazy or what. Yes we are crazy about shopping but htis time it was vegetable and fruit shopping , which means a lot to a food blogger. We went crazy over the different variety of fruits and vegetables available in Gujarat. After the shopping we had wonderful Vada pav and dabeli, which was our lunch for that day . Awesome lunch !!, Full of butter and spice.

                                                        

I purchased some vegetables like fresh tuaer, hara chana, and some strawberries. Then we went to a Gujarati Farsaan shop, from there we picked up some snacks like fafda, khakra.

Now it was time to head back,we got back to rooms some how packed every thing because already we are geting late to catch our flights. And very sadly we left for the air port. Our Chennai batch and Archana had flights almost at the same time , so we came went to the air port with a heavy hearts, but with lots of memories to be treasured,.

This is my third post Under special theme of BM 25 th edition Celebrations... check the other BM members post s here

Blogging Marathon 25th Edition Celebrations Day 2

We started our second day by visiting the river side. Archana, my room mate and I woke up at 6 A.M. We got ready to visit the river side. Today also we had a dress color code and that was white. When first we decided this white dress code, Vaishali told me that we have to wearwhite top and blue jeens. I have never worn jeans in my life, andcan’t even think about it. Iwear only Sarees. I had mentioned this to Vaishali, so she decided that one can wear whatever, only we had to make sure that we dress up in white. She made special aprons for this
occasionWe had to wear these for photo shoot and for the whole day.
The apron looked so beautiful and we were very exicted to wear it
throughout the day.

                                            
                                                            River sude

We left for the river side at 7:30 am,when we reached  the sun was just come up, very few people were there on the roads. As soon as we reached there every body started taking pictures of the beautiful sunrise and Sabarmati river. We spend some time on the river side
enjoying the cool breeze and taking group pictures.

                                                        Delicious Gujarati breakfast

Suddenly we heard a voice saying t”let's go back we are getting late,
because we have a long day ahead .Yes, that was our Princi (Vaishali).
We did not want to leave the place , but we had another session to follow when we came back to the hotel the table was full of delicious Gujarathi breakfast. Fafda with Kadi and papita chutney, Jalabi(my mouth is watering while writing this breakfast list). The next round we have Sev Khamani, Khaman, Khandvi and Sandwich dhokla. In this list Sev Khamani has became my favorite dish, rest of them I had tasted before but this was the first time I ate this dish. Wow that was really delicious. When I first tasted that I thought it was made from upma rava (semolina). When I searched for the recipe I was surprised that is not rava, it is made by Chana dal!!!!! superb dish.I just fell in love with that Sev Khamani.

                                                 chocolate making workshop
                                                      

                                                            The great BM Chefs!!
After this delicious breakfast Vaishali planned for a chocolate
workshop by Ruchi.That was very interesting. Ruchi is a professional chocolate maker, she explained us how to melt chocolate in a perfectway, She explained how to melt chocolates, and taught us to make Bon Bons and chocolate cups. After this chocolate session we decided to take some group pictureswith our white dress and that beautiful apron.

                                               Cream n crunch the cake shop- cakes

 

Our next destinationwas Cream n Crunch ,a cake shop which is owned by Mr. Shimul Mehta.Ths is a eggless cake shop, here we saw how to make icing, frosting, how to make chocoltae fans, Cigars. He made a elephant idol with left over cake crumbs, that was wonderful..

                                                              Cake decorating workshop

After the work shop we were treated to Orange and Truffle pastries., which were really yum.
Next we went to Sarbhara, the Gujrati restaurant at Karnavati clubwhere Vaishali arranged a Gujarathi thali lunch for us. The thali had
Strawberry juice, Undhiyu, Kadi, chana kadi, bhendi sabji, Handvo,bhuna mirchi(I hope I am right with the names), Gugra with hari chutney Puri and roti, pappad, chas and Shrikhand, at last they served
pan. Isn't it areally heavy lunch. I enjoyed each and every bit of this thali, I didn't even see what the others were doing. I just took few picture of thali then attacked the thali.

Traditional Gujarati lunch

Strawberry juice

                                                          Delicius Gujarati thali
                                                After this heavy lunch we went for shoping, I bought some beautiful
traditional sarees and one beautiful Bandhani saree. By the time we
got back to the hotel it was it was 6 pm. and we had dress up in the
evening dress code , which was formal traditional. Vaishali told us to
get ready fast as we were going for a barbeque dinner. If we would get
late then we would not get any place in the restaurant. We left for
this in two cars I was in the other car, after some time I realised
that we were out side of the city. when I ask ed Archana she told me
yes vaishali told her that this restaurant was far from the hotel.
Then driver stoped our car in one place and tstared talking to some
body on the phone!!. I asked the driver few times as to what happened.
This fellow didn't even open his mouth. With in few minutes I saw
Vaishali's car crossing our car and our driver also started the car
and drove behind Vaishali’s car and stopped in front of a big house.
we went in side the house Vaishali's full family was waiting there to
welcome us. OMG that was Vaishali's house!!! I was speechless.

                                                           Dinner at Vaishali's place.
Beautifuly decorated house with Rangolis, lamps and flowersThe
interior of the house was so classy with simple and beautiful
arrangements. In the parking they arranged a big tandoor for our
barbeque. Her husband and daughter arranged each and every thing so
wonderfully. First they served a refreshing juice made by Vaishali
with grapes and orrange with a dash of soda. then we had Tandoori paneer, Cauliflower, Aloo and lentils. We had Dal, Biryani and rotis for main course. And next desserts these were Vaishali,s famous Carrot terrine with gulab jamun, Cassata Icecream and more special ty
by Vaishali is her chocolate pan. The filling was that truffle filling which Ruchi made in the morning and some fresh fennel was used.

Vaishali arranged one more demo of rotla with her help. The lady was so excited to make that and she made it for us at night 11:45 pm.
After this demo we got back to the hotel and crashed on our beds.

That was a wonderful day and my special Thanks to each and every onein Vaishali's family.

This is my second post Under special theme of BM 25 th edition Celebrations... check the other BM members post s here

Blogging Marathon 25 th Edition Celebrations

Blogging Marathon 25 th edition!!!! I am very proud to be in this wonderful group. when I first joind this group I didn't even think this much bonding will be there in our group members. We are just like a family we share our sarrow's, we share our happiness. Two months back I got a call from Srivalli saying that Padma how do you think about the big meet on the occation of our BM 25th edition. I said thats a wonderful Idea Valli ok where we are going to meet...?. We have many discussions phone and then on mail. Then one fine day our dear friend Vaishali invited us to her place. After few talks we finely decided to go to Ahmedabad, where Vaishali lives with her wonderful and sweet family. So sweet of Vaishali, she called up every one who are in BM group personaly and invited for this BM meet.
      
                                                                       at last we booked the tickets on 8th February in between there are so many mails, so much of discussions and lots of plans. The day came which we eagerly waiting for February 8th. We are five people traveling to gather Padma(me), Srivalli, Kamalika, Rajani, Nandini and we decided to meet in the ariport at 5 AM. When I reached there at 5 AM nobody was there!!. Now I got a doubt is this the same day what we decided to travel?. I think I was in a dream because I dreamt a lot about this meet.:) I pinched my self and checked the date. No that was not a dream I am realy waiting in the airport for my friends to come. Then I gave call to Valli, She said she is on the way, then I rang to Rajani She said She just enter the airport. With in few minutes I saw Rajani coming near to me. At the time we both Rajani amd me met we started chatting poor both husbands.. he
    

                                                               We have decided some dress code s for this three days, for the first day the color was red, orange and pink. we all five have to dressed in those shades and there in Ahmedabad Vaishali will be in the same shade.
                                                          
                                                                             Finelly Hum Panch (we five people)met in the airport with one more cute little on who is Nandini's son Ikshvaku (Ikshu). Such a wonderful name no but every body was struggling to call his name but I like that name Nandini.. Ikshvaku was the first king of the Ikshvaku dynasty, which is lord Rama's dynasty. Any way our Ikshu is a very good boy he didn't even cry all through the journey Miss you Ikshu..:)

                                                                       We landed in Ahmedabad at 10:15 AM, Vaishali and archana was waiting for us to receive. we five people know each other because we met before but vaishali and archana we didn't met them before. I can recognize vaishali  because I saw her pictures but Archana for the first time I am watching her. But I don't feel that I am meeting her for the first time. What to say about Vaishali such a wonderful friend we have. When we enter the Hotel Nest, She introduced us to her husband and staff. We lit a big lamp there, Then we entered in to the hotel. The Nest is the hotel which is owned by Vaishali where we are going to enjoy our three days. 

                                                    This is the beautifuly decorated lamp                  

                                                         After all introductions of course chatting was going on in between. Vaishali asked us if we would like to visit  the hotel kitchen and the next second we jumped in to the kitchen. Because you know visiting a hotel kitchen is  big dream for food bloggers. We entered the kitchen, wow that was a clean and neatly arranged kitchen. At that time the every day work was going on. Chefs were cooking their daily gravy's and other menus and the kitchen as very busy.

                                                                   
                                                            
                                                       He is the head chef
Vaishali introduced us to their head chef and he explained us how they prepare the basic gravies. By the time our lunch was ready, The lunch had veg- lollipops with garlic sauce, chilly paneer,tandoori salad pappad as starters then we had Friedrice, Paneer schzewan palak corn curry, Capsicum stuffed gravy, tomato stuffed gravy with assorted rotis and chas for our main course. We kept some place in our tummy's for dessert because that is little later because there was a surprise for all of you.

                          Garlic sauce, Lollipops, Chilli paneer, Tandoori salad and pappad                                                     
 By the time we finished our lunch one person joined us from Mumbai. She is the behind screen mastermind of all planning and healped Vaishali with Itinerary, Yes She is Pradnya with her cute little son Slok. As soon as Pradnya finished her lunch we started with our BM chef contest this is the surprise for all of you . All of us were arranged our dishes and the chief judge was Vaishali's son including her other family members like Vaishali's husband, daughter, and her MIL, and of course her grand children how can I forget them.

                                                              Vaishali's Pani puri                        
 Vaishali arranged her panipuri s with six different panis ohh those flavored panis specially that hing and huzam flavored panis was just awesome can not forget those flavors...

Pradnya got her triangle plater with tarts filld with different Mumbai chat flsvored filling with paneer cigars.

Rajani arranged her cookie plater with seven different cookies but special attraction was those see through cookies..

Chocolate bruschetta so innovative no? this is the dish which Nandini presented.

Churma not that Rajasthani Dal bhati churma, This one is an authentic Goan dish which is presented by Archana along with her soft and delicious eggless  Danish dream cake.

Srivalli arranged her plate with treditional juicy Andhra Sweet Kaja.

                                                                 BM chef's dishes

Kamalika who just won her  Superchef Chennai title few days back she made Pala kova.

Finelly my dish Actually I do not want to take part in the contest. I always wanted to explore traditional Andhra dishes when ever I get a chance. I would like to present a traditional Andhra dish so I made  a traditional Sweet  Sunnundalu, which is made by Urad dal, sugar and ghee. I didn't even expect that this much reponse will be there for a traditional dish that too from kids.

                               After all this food session Vaishali arranged a photography session. That was relly very interesting and got many tips from this. After this photography session We exchanged our gifts. All the gifts are food related like Kamalika gave Sambar powder packets to all of us. And Pradnya  Maharastrain masalas with some sweets, Srivalli gave us silicon baking moulds and table mats, Archana brought some beautiful shell props from Goa, I packed a tupperware box with few sunnundalu in that.

                                                           All these gifts are one side and Vaishali's  gifts are one side OMG she made so many things for us and packed in a huge bag. That bag itself looks so beautiful. She packed some carrot pickle for all of us that was realy out of the world..  If I start talking about the gifts which we got from Vaishali I have to start one more post..

                                                          
                                           Yummy  Tawa pulao and pav bhaji
                                                           After this gift session Vaishali took us to Law garden a shoping point where we get typical Gujarathi stuff. Then we attacked fastfood joints at that place. After a long time I had lots of panipuri s,  I am very scared about the pani because of my weak tummy surprisingly nothing happened to my tummy.I had a lot in the after noon also with those wonderful flavored water and then we had ragda pattice, pav bhaji, gujarathi pizza, Dal vadas, Masala sev puri, Tawa pulao. Wow this Tawa pulao was ultimate, I realy wanted to try one more serving but no place in the tummy :(.

               And that Gujarathi Pizza wow with that crisp crust toping with pav masala and a thick cheese toping made that heaven. After this we decided not to eat any thing. At that time Vaishali ordered some  Kulfis OMG These are the flavors of those Kulfi s  Chocolate, Kesar and regular.. No way I can't even take a step.. and it was already 11 PM Finally we decided to go back to our rooms. Because Valli and rajani has to go to the airport to pickup PJ who is one more our Good old blogger friend and BM group member. She is joining us with her little son Sidharth.

I never write such a long post  but what to do written so much as the wonderful meet made me stron and so many memories to cherish and couldn't stop writing and want to write more?but decided not to bore people with my wonderful writing skills.A special  mention About Archana My room mate, we became very good friends during this meet. Shared so many things about blogging, food, photography, and personal life.. Ohh Archana missing you dear..
I think this is really a big post now I am going to stop this here for the day one  will catch you all in the day two
This is my first post Under special theme  of BM 25 th edition Celebrations... check the other BM members post s here

Masala Puri

This is my third recipe for this weeks BM under the theme of  Breakfast on the run. Puri s are my husbands all time favorite breakfast. But plain puris with potato curry or Kurma again make a heavy break fast. So for a change I used to make palak puris or methi puris and serve them with rita or pickle. One fine day My husband shared this recipe with me which he used to have in a mess during his college days. He didn't give me a proper recipe he told me what ever he remember. First I made thi spuris with only coriander, mint leaves and garam masala powder. He told me that is not the flavor what he used to get in those puris, then I keep on changing the masalas finely I got the flavor. So here is the reciep for Masala Puri s which is my husbans favorit breakfast.
INGREDIENTS:---
Wheat flour  ---  1 and half cups
Chick pea flour  ---- 1/2 cup (besan, senaga pindi, kadala mavu)
Coriander leaves  ---- 1/4 cup finely choped
Mint leaves ----   1 tab sp finely choped
Green chilies  ---- 2 finely choped
Spring onion ---- 1 tab sp finely choped
Carom seeds  --- 1 tea sp ( vamu, ajwain)
Cumin seeds  --- 1 tea sp (jilakara)
Nigella seeds  --- 1/2 tea sp (kalonji)
Salt to taste
Oil for deep frying.
Water  --- 1 cup
METHOD:---
1. Take all the ingredients in to  a bowl, add little by little 1 cup water and knead in to stiff dough.
Do not make a soft dough like normal puris because we mixed fresh mint, coriander and spring onion they release some moisture while mixing the dough. So add little by little water and knead the dough.
2. Then divide the dough in to equal sized balls (this measurement gives you nearly 15 balls)

3. Now dust the surface with little flour and roll the each ball in to 4 inch – diameter discs.

4. In the same time heat oil in a deep frying pan and fry this masala puris both sides till golden in a medium heat.

5. Remove from oil and place them on an absorbent paper to remove extra oil and serve hot with sweet curd (mix sugar in the curd) or raita or you can try with dal fry also.

 This is my third recipe with the theme of BREAKFAST ON THE RUN for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page

Chiyali

This one is one of my favorite break fast I must say. A very good variation to every day Idlis. normaly in every South Indian house Idli is the most common breakfast with chutney and sambar. But In Andhra cuisine we don't have sambar with Idlis, most of the times we serve with coconut chutney or other chutneys like tomato chutney/ onion chutney. when we make fuss to eat this common breakfast my grand mother use to make this Chiyali to feed us the same idlis. She used to say that she made specialy only for me so don't tell any body at home, because this is a special breakfast for you only.. I used to feel proud that my granny makes always special breakfast for me.. So this recipe is from my grand mother, I miss you Nannamma:(
INGREDIENTS:-
Idli s  --- 6
Onion   --- 1 small finely choped
Green chilli  -- 2 cut in to small pieces
Curry leaves --- 5 leaves
Oil  --- 2 tea sp
Mustard seeds  --- 1/4 tea sp
Cumin seeds  --- 1/4 tea sp
Urad dal   --- 1/2 tea sp
Chana dal  ---   1/4 tea sp
Dry red chillies  --- 1 broken in to 4 pieces
Asafoetida   ----  a big pinch
Turmeric powder  --- 1/4 tea sp
Salt to taste
Lemon juice  -- 1 tab sp
Choped coriander leaves  --1 tab sp (optional)

                                                            
METHOD:---
1. Cut idlis in to small pieces and set a side
2. Heat oil in a pan add mustard seeds let them spletter then add chana dal, urad dal, curry leaves, cumin seeds, asafoetida, broken dry red chillies and fry for awhile
3. Now add choped onion and green chilies to this seasoning and fry till onion turn in to transparent then add turmeric powder, give a good stir.
4. Add idli pieces, salt to taste and mix well to coat the onion mixture on idli pieces in this process some idli pieces may break and some will get mash don't worry about that
Chiyali texture should be like that only powdered idli with some idli pieces.. so mix well for 2 minutes on a low heat then switch off the heat, sprinkle choped coriander leaves (if you like I didn't add coriander leaves because I don't like that favor in chiyali)
Serve hot with a cup of tea or coffee.
Since this is a Breakfast on the run theme  which we have to finish our recipe with in 30 minutes. we can cook Idlis in 8 minutes to make chiyali it will take 10 minutes time (if you have idli batter in hand)
You can make this chiyali with left over idlis also
5. Add lemon juice again give a good stir
Serve hot with a cup of coffee.
This is my second recipe with the theme of BREAKFAST ON THE RUN for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page .
 

Mushroom And Greenpea Sandwich

BREAKFAST ON THE RUN This is my theme for this weeks BM. Actually I am a person who like to have breakfast and I can finish my lunch with a salad or two rotis and a cup of a ny curry. But I need a heavy breakfast. My husband is totally opposite to me, If I made a little late to give him breakfast, he will take a chance to skip the breakfast. Always his complaint is, if he had a heavy breakfast, he will feel sleepy at work. So that I keep his breakfast little less quantity, like sandwich, bread omlette, idli and chutney, that is an another thing.
                                                         Now the topic is Breakfast on the run means we have to prepare the breakfast with in 30 minutes. For this theme first recipe I got in my mind is a Sandwich, I  posted some sand wich recipes before in my blog. But this one is a different one with curry flavor and protein rich sandwich, I made this as a grilled sandwich but you can serve this as a raw sandwich or a open sandwich also that  is totally your choice...
Here is the recipe...
INGREDIENTS:--
Bread   ---  8 slices
Olive oil  --- 1 tab sp
FOR CURRY:--
Mushrooms  ---  250 gms
Green peas  --- 100 gms
Onion  --- 1 big finely choped
Tomato  --- 1 big finely choped
Ginger garlic paste  --  1/2 tea sp
Red chilli powder  -- 1/2 tea sp or according to your taste
turmeric powder  --- 1/4 tea sp
Garam masal powder  --- 1/4 tea sp
Salt to taste
Choped coriander leaves  --- 1 tab sp
Olive oil  --- 2 tea sp ( you can use any other oil you like)
Cumin seeds  --- 1/ 2 tea sp

                                                       
METHOD:---
1. Wash and pat dry mushroom and chop them in to small pieces.
2. Heat oil in a pan add cumin seeds let them crackle then add choped onion and fry till it turn in to light pink.
3. Now add green peas, ginger garlic paste, turmeric powder, choped tomato, salt to taste, give a good stir cover and cook in a low heat for 5 minutes.
4. If you feel like the curry is sticking to the pan then add 2 tab sp of water now again mix well and cover and cook till green peas are cooked.
5. After 5 minutes open the pan add garam masala, choped coriander leaves mix well cover with lid, let it be like that for two minutes then switch of the heat.
6. Sprinkle little olive oil on the both sides of bread slice, place mushroom and green pea curry on one bread slice cover with the other bread slice sprinkle with little olive oil on top then toast it on a hot grill or in a hot oven till it turns in to nice golden...
Serve with a cup of tea/ coffee or with milk..
 This is my first recipe with the theme of BREAKFAST ON THE RUN for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page .
 

Milagu - Jeeraga Rasam

This is my second recipe under the  theme of cooking from a cook book. Todays my book is HOW TO COOK  WRITEN BY  VEDAVALLI VENKATACHARI. This is the book which I brought for the first time 20 years back. This is a typical Tamil cuisine book which includes a lot of traditional Tamil recipes. I have tried many recipes from this book they came out well. In that list this rasam recipe is one,Which I am fallowing this recipe from the day I brought this book home. Now I can make this rasam with out checking the book. I must say this is one of my favorite recipe too.. So here I am with my favorite cook book and a recipe from that...
                                                 One thing I have changed in this recipe she did not use garlic, in the place of garlic she added Asafoetida (inguva). If you add both garlic and Asafoetida that will give a Confused flavor, so use any one of them. For rasam podi this recipe had coriander seeds and tour dal also. If want you can remove theese two ingredients, make powder with only black pepper and cuminseeds. this will give adifferent black pepper flavor to rasam. But do not use dry red chillies for this recipe, because this is black pepper - cumin rasam. Here is the recipe....
INGREDIENTS:--
 Tamarind -- 1inch pieces 4-5 pieces soak in hot water(if you hold all these tamarind pieces tightly in your hand that should become like table tennis ball size.After you soak and extract water from this tamarind that should be 100 ml thin tamarind extract.  Check my how to make tamarid pulp recipe here

Oil -- 1 tab sp

Garlic -- 3 cloves crushed

Mustard seeds - 1/2 tea sp

curry leaves -- 12 leaves

Coriander leaves --- 2 tab sp finely choped

salt to taste

FOR RASAM PODI:---

Milagu  --- 1/2 te sp (black pepper corns, Miriyalu)

Jeeragam  -- 1/2 tea sp (cumin seeds, jilakara)

Tuvarm paruppu  --  1/4 tea sp (red lentils, tour dal, kandi pappu)

Coriander seeds  -- 1.2 tea sp ( daniyalu, malli)

METHOD:--

1. Dry roast all the ingredients one by one in a medium heat till they turn out crisp remove from heat and let them cool, Then grind in to a fine powder.

2. Soak tamarind in warm water and extract juice with 120 ml water and you can get 100 ml tamarind juice from that.

Pour this tamarind juice in to a heavy bottom pan and start boiling in a medium flame for 5 minutes.

3. Now add crushed garlic cloves, salt to taste, curry leaves , coriander leaves and one more cup of water, let it boil for five more minutes in a low heat.

4. After five minutes add ground rasam powder mix well and boil for 2 minutes then remove from heat.

5 In another pan take oil add mustard seeds let them crackle then add this seasoning to rasam.

Serve hot with rice and any side dish you like or with a pappad.
This is my second recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page 

Pindi Chana

This is the second week of Blogging Marathon 25 th edition. I am very happy that I am a member of this wonder full group. For this week I have taken Cooking from a book as my theme. In this theme I have to cook a recipe from a cook book. Buying cook book is a hobby for me from  long time  but I am very choose by outhor, but  some time I check the recipes in side  if I like the recipes means the recipe which are very  new to me or those recipes I am searching from long time. Then I buy that book, this book comes in that list. I do not know much about the author but I like the recipes in side, and what ever I tried from this book they came out so well and delicious. THE SUPER INDIAN COOK BOOK 1  BY RAKESH PURI. This book has been awarded as the BEST ASIAN CUISINE BOOK IN THE WORLD at the Gourmand world cook book awards 2007. All the recipes in this are from North Indian cuisine. Well writen in sections,  with vegetarian and non- vegetarian recipes. In those recipes I have choosen  PINDI CHANA from Panjabi cuisine. I have tried this recipe before also, that turn out very well and taste good with roti, fulka, naan but not liked with plain rice. Even it tasted so yumm with toasted bread. so here is the recipe for Pindi Chana.... 
INGREDIENTS:---
Chana (White) (chick peas) --  500 gms, soaked for overnight
Tea bag  ---- 1
Soda bicarbonate  ---  1/2 tea sp
Salt --  1 tea sp
Garam masala powder  --- 2 tea sp

                                                           
FOR MASALA:--
Coriander powder  ---- 5 tab sp to be dry roasted in a dry pan until aroma arises
Cumin powder   ---  2 tab sp to be dry roasted in a dry pan until aroma arises
Dry mango powder  ---   1 tea sp
Pomegranate seed powder  --- 2 tea sp if not available replace this with 2 more tea sp of dry mango powder
Black salt  -- 1 tea sp
Red chilli powder   --- 2 tea sp or according to your taste
Garam masala powder  ---  1 tea sp
salt to taste
Fresh ginger   ----   cut in to 3 inch juliennese
Green chillies  --10
oil   ----- 1/2 cup

                                                    
FOR PASTE:---
Onion  --- 1 small
Ginger  ---- 1 inch piece
Oil 2 tab sp
Cumin seeds  ---  2 tea sp

METHOD:---

1. Take the chick peas in a pressure cooker with enough water add tea bag, soda bicorbonate, salt, garam masal. cover and cook for 2 whistles the reduce the heat to low and cook for 10 minutes.
2. By the time chick peas should be tender. Drain the extra water but reserve the water.
3. Mix coriander powder. cumin powder, dry mango powder, pomegranate powder, garam masala, red chilli powder, black salt, salt to taste.
4. Divide the chick peas in to two portions. Take one portion and half of the masala and toss well so as to evenly coat the chick peas with the masala. Do the same for the other portion, sprinkle ginger juliennese, green chillies.
5. Heat 1/2 cup oil in a pan. When very hot pour on the chick peas and shake well. Use a ladel very carefully to mix the chick peas do not break.
6. Make a paste with onion and ginger and set a side.
 7. In another pan heat  2 tab sp of oil add cumin let them crackle, add onion and ginger paste saute till it turn in to pink.
8. Now add reserved water cook this in a medium heat for 4 minutes.
9. Then add chick peas mixture to this, keep the heat in high, continue stirring  till the  moisture evaporated so that the curry looks semi dry
This dish is a dry dish, the masala just coats the chick peas.
Serve hot with roti, fulka or naan.
This is my first recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page