Now this is my third and last recipe in this edition under the special theme. For today post I picked a wonderful recipe from our own SriValli. This recipe is a hit at home Valli, we enjoyed this delicious aloo baturas with sweet chutney and green chutney. I didn't made chana masala because the baturas are stuffed with potato and masala.
For me they didn't puffed up like regular batura. when I drooped them in hot oil slowly they puffed up but when they are out from oil with in few seconds they came down. They tasted really wonderful with green chutney for me and hubby enjoyed them with sweet chutney and onion slices. Let's check the recipe. INGREDIENTS:--- All purpose flour (maida) ---- 1 cup Potato ---- 2 medium boiled and mashed well Baking powder ----- 1/2 tea sp Fresh coriander leaves --- 2 tab sp finely chopped Green chillis -- 2 finely chopped Red chili powder --- 1/2 tea sp Garam masala powder ---- 1/2 tea sp Cumin seeds ---- 1/2 tea sp Roasted coriander seeds powder --- 1/2 tea sp Salt to taste Water ----- 1/4 cup Oil for deep frying METHOD:--- 1. In a bowl take all the ingredients exept oil mix well. 2. Add little by Little oil and knead in to a soft dough. 3. Divide that dough into equal portions roll in to balls cover and set a side. 4. Heat oil in a deep frying pan. 5. Now roll the dough balls in to circles like regular puri s 6. Slowly drop this aloo baturas in to hot oil and fry till golden. Remove from oil and serve hot with chana masala or green chutney. Let's check the blogging marathon page Here
This is my second recipe for last week BM 33 under book marked recipes from BM 32 month long marathon. I book marked some wonderful recipes from my BM friends. In that list this recipe is from Preeti s Simplytadka. She is a very talented memeber in our BM group who desined that beautiful logo for last month mega marathon.
I book marked few recipes from her space, specially that Pan ki chat recipe was realy factastic. Actualy I wanted to make that recipe for this theme but some ingredients I didn't have with me now so I cahanged my mind and tried this one.
This Lauki ki kheer was so delicious, every body liked it so much at home.When first time I made this kheer we find the raw smell of the lauki. Then second time I fried the vegetable with a tea sp of ghee. Second thing I changed is I didn't add sugar. One more thing is Preeti's recipe is a fusion with chocolate, but I didn't use chocolate in mine. so lets check the recipe. INGREDIENTS:---- Bottle gourd ---- 1 cup grated Milk ---- 4 cups Khoya (mawa) --- 1/2 cup Sugar ---- 3/4 cup Ghee --- 1 tab sp Cardamom powder --- 1 tea sp Rose water ---- few drops Pistachios ---- 10 chopped (I used chopped cashewnuts) METHOD:--- 1. Boil milk in a heavy bottom pan, bring to a full boil and reduce the heat to low and let the milk boil. 2. In the same time heat ghee in a fry pan add chopped cashewnut and fry till golden,remove and set a side. 3. Add grated lauki to the same ghee and fry till raw smell disappier. 4. Then add this fried lauki to boling milk.Mix well and cook till milk become little thick. 5. Now great khoya and add this to milk and lauki mixture, mix well and cook for few minutes. 6. Add rose water, cardamom powder mix well and switch off the heat 7. Serve hot or chilled garnish with Fried cashewnuts. Let's check the blogging marathon page Here
For the first time I have chosen this special theme in BM. Because this month special theme is with bookmarked recipes from ABC cooking of last month BM. I have book marked some wonderful recipes from last month BM. BM 32 is really wonderful with all those amazing cooks, with all those delicious recipes.
From that edition I picked some three recipes for this month special theme. This Erisseri is one of them, Erisseri is a Kerala recipe which is served in Onam Sadya. By this time all my BM friends may understand from where I picked this recipe. Yes the one and only Rajani, she explained very clearly how to make sadya recipes and how to arrange them in a traditional Kerala style. Thank you so much for all those wonderful sadya recipes Rajani. I already tried some of them but this erisseri, Iam trying for the first time I think I got the consistency, taste. I used yam for today can also use pumpkin and cow peas, raw banana. Let's check the recipe
INGREDIENTS:--- Yam (kanda gadda) ---- 250 gms Turmeric powder --- 1/2 tea sp Salt to taste FOR MASALA:--- Grated fresh coconut --- 1/2 cup Cumin seeds --- 1/2 tea sp Red chillies ---- 2 Black pepper ---- 1 tea sp Dry roast red chillies and black pepper corns and then grind with little water, coconut and cumin seeds in to a paste. FOR TEMPERING:-- Oil ----- 1 tea sp (preferably coconut oil) Mustard seeds ----- 1 tea sp Red chillies --- 2 broken Grated coconut ----- 1/2 cup Curry leaves ---- 6 leaves METHOD:---- 1. Remove the skin, wash and cut the yam in to bite size pieces, add turmeric powder cover with water and pressure cook for three whistles in a medium heat. 2. Wait till the pressure released then open and transfer it to a pan, bring to a full boil in a high heat (remove if any extra water, this curry should look like kootu). 3.Add coconut paste to yam pieces cook for 6 minutes. Check the consistency if it reached the semi solid like kootu switch off the heat. 4. Heat coconut oil in a pan add mustard seeds let them splutter then add red chillies, curry leaves fry for a while. 5. Now add grated coconut and fry till coconut turn in to brown in color 6. Top this on the erisseri mix well. Serve with rice. Let's check the blogging marathon page Here
Upma is one of my favorite breakfast, this is little different then normal upma. For this week BM my theme is My favorite celebrity chef s recipes. This recipe I have noted from chef Damodaran's cookery show In jaya Tv. I have tried many Tamilnadu recipes from his shows. Chef Damodaram is well known as chef Damu, who is a most popular chef in Tamilnadu. Chef Damu is the holder of Guinness record for longest cooking marathon. Personally I like how he explain the recipe in his shows.
This upma recipe is one of them, the difference between normal upma and Kanchipuram upma. We don't add black pepper, turmeric powder and grated coconut in normal upma. That is the special in this Kanchipuram upma and no need of any side dish for this.
INGREDIENTS:--- Rava (semolina) --- 1cup Shallots --- 10 finely chopped (one big onion chopped) Green chillies ---- 3 chopped Ginger ---- 1 inch piece chopped Grated fresh coconut --- 2 tab sp Turmeric powder --- 1/4 tea sp Cashew nuts --- 10 Oil ----- 1 tab sp Ghee --- 2 tea sp Salt to taste FOR TEMPERING:-- Black pepper ---- 1 tea sp Mustard seeds --- 1/2 tea sp Cumin seeds ---- 1/2 tea sp Chana dal --- 1 tea sp METHOD:--- 1.Heat oil in a pan add mustard,cumin,chanadal, black pepper,cashews fry till golden brown colour. 2. Now add grated coconut and fry till golden. 3.Then add chopped onion, chopped ginger ,green chillis, curry leaves fry till onions become transparent. 4. Add 2 cups of water, turmeric powder, salt to taste and bring to a full boil. 5.Now add semolina slowly, keep stirring while adding rava, reduce the heat to low, mix well cover and cook for ten minutes.
6. Stir in between add ghee cover and cook for 3 more minutes in low heat.
Switch off the heat garnish with grated fresh coconut serve hot.
Let's check the blogging marathon page Here
After our ABC month long marathon we came back to our normal BM with 3 recipes in week. This month we have Combo platter with tikkis or patties and I have chosen this as my first week theme. My first recipe for this theme is RAGDA PATTIES. I served this ragda patties with pav bread to make this combo platter complete.So let's check the recipe.....
INGREDIENTS FOR RAGDA:-- Dried white peas --- 1 cup Potatoes ---- 2 medium boiled and cut in to small pieces Turmeric powder ---- 1/4 tea sp Red chilli powder --- 1/2 tea sp Ginger and green chilli paste --- 2 tea sp Garam masala --- 1/2 tea sp Jaggery ---- 2 tea sp grated Tamarind paste ---- 1 tea sp Salt to taste Oil ---- 2 tab sp Mustard seeds --- 1/4 tea sp Curry leaves --- 6 leaves Asafoetida --- a pinch METHOD FOR RAGDA :-- 1. Soak dried peas for overnight. 2. Drain the water, add 3 cups of fresh water and pressure cook for 3 whistles or cook in a open pan till the peas are soft. 3. Heat oil in a pan add mustard seeds let them crackle, add asafoetida, curry leaves fry for a while. 4. Add tamarind past with 1 cup of water, red chilli powder, ginger and green chilli paste, turmeric powder, jaggery, salt to taste mix well and bring to a full boil. 5. Now add cooked peas, potato pieces, garam masala mix well and cook for 5 minutes inn a low heat. 6. Mix well mash peas and potatoes little bit to make the gravy little thick. Add 1/2 cup water if required. 7. reduce the heat and cook for 10 more minutes. Now ragda is ready. INGREDIENTS FOR PATTIES:--- Potatoes --- 500 gms Cornflour --- 1 tab sp Salt to taste Mint leaves --- 1 cup chopped Coriander leaves --- 1/4 cup chopped Lemon juice --- 1/2 tab sp Sugar --- 1 tea sp Salt to taste Ginger --- 1/2 inch piece chopped Oil for frying METHOD FOR PATTIES:--- 1. Boil, peel and grate the potatoes, add salt, corn flour knead well to make soft dough. 2. In a bowl mix chopped mint, chopped coriander leaves,chopped ginger, sugar, lemon juice, salt to taste mix well and set a side. 3. Divide potato mash in to equal portions, make small balls out of this flat then and place a 1/2 tea sp of mint leaves mixture. 4. Bring together the edges to the center and seal the filling in side the potato mixture, again make it like a small ball. 5. Press lightly to make it like a patty, make all the patties like this. 6. Sprinkle little oil in a fry pan place all the patties in the pan and shallow fry till golden both sides. Remove and set a side. INGREDIENTS FOR SERVING:-- Green chutney --- 1 cup Sweet chutney --- 1/2 cup Garlic chutney --- 1/2 cup Sev --- 1 cup Onions --- 1 cup chopped. LET'S SEE HOW TO SERVE:--- Place 2 patties in a serving plate, pour the ragda over the patties. Top with chutneys, sprinkle the sev and chopped onion on top. Serve immediately. Let's check the blogging marathon page Here.
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