Tawa Paneer Tikka

Paneer Tikka is a vegetarian alternate to meat tandoor snacks. Tikka is a dish which is cooked on a tandoor, but you can always make a tikka recipe on stove top. I tried to make it in my OTG but some how I felt the paneer was not properly cooked and didn't get that smokey flavor. When I tried it on tawa that taste almost like the tandoori tikka, of course not a perfect tandoor flavor but you can enjoy the paneer tikkas at home.  

I am not a big fan of paneer may be because of it's bland taste. But like this spicy dishes I can enjoy any time. This paneer tikka recipe is a different one then other recipes. I made the marinate according to our taste. I used red chilli, ginger garlic paste, soak dry red chillies and grind with ginger and garlic to give fresh and spicy flavor. If you felt that it will be spicy then avoid dry red chillies and add just ginger garlic paste and a half  tea sp of red chilli powder or you can avoid red chilli powder also and add only ginger garlic paste. Any way we are going to add green chutney, there will be green chillis in green chutney that spice will give a mild spicy flavor to your tikka.

I made a mint raita to go with this tikka, grind 1 cup of mint leaves, 1/4 cup of coriander leaves, few garlic cloves and two green chillis in to a coarse paste add salt to taste and mix with yogurt. this mint raita will be a good combination with any tikka, stuffed parathas, tikkis and you can serve this raita just with a masala papad.

So now lets check the recipe.........

INGREDIENTS:---

Paneer  ---  250 grams

Capsicum  ----  2 big

Tomato  ---  2 big

Onion   ---  1 big

Green chutney  ---  2 tab sp

Ginger, garlic, red chilli paste  ---  1 tab sp

Curd  ---- 1/2 cup

Salt to taste

Chat masala  ---  1 tea sp 

METHOD:----

1. Cut paneer in to cubes, cut capsicum, tomato and onion in to cubes.

2. Whisk curd till smooth and add green chutney, ginger, garlic, red chilli paste, chat masala, salt to taste mix well.

3. Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,set a side at least for half an hour (if possible leave this marinated paneer pieces in fridge for over night).

4. Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

5. In the mean while add tomato, capsicum and onion pieces to the left over marination mix well to coat.

6. Place the marinated vegetable pieces on the tawa and roast both sides.

7. Remove the paneer and vegetable pieces from the pan and arrange them on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.

Serve with mint raita or green chutney....  

Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,

add tomato, capsicum and onion pieces to the left over marination mix well to coat.

Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

Place the marinated vegetable pieces on the tawa and roast both sides.

Arrange paneer and vegetable pieces one by one on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.
Serve with mint raita or green chutney and salad..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71

Raw Banana Tawa Fry (Aritikaya chops)

Another edition of Blogging Marathon this is 70th edition. We few bloggers doing this Marathon almost from five year and we reached this mile stone. Now we become like a good family and I am very happy to be in this family. Thanks to Sri Valli for this beautiful family.
                                                                Like every month this month also we have some themes my theme for this week is Tawa fried recipe. Actually I was suppose to start my themes from first week but could't do because of health reasons. So I have started my posts from second week with tawa recipes.
                                                                When I have selected this theme the first recipe came to my mind is this tawa frided vegetables. My mother use to make this chops as a side dish with pappucharu or tomato pappu or dosakaya pappu this is the perfect combination. For today recipe I used raw banana other then this you can make this chops with potato, yam and eggplant, ridge gourd. when you are using eggplant or ridge gourd no need to boil the vegetable before you fry them on tawa
                                                      I used red chilli paste for this recipe for red chilli paste soak few dry red chillies in warm water remove from water add a table spoon water and grind in to a smooth paste. In the place of this red chilli paste you can add red chilli powder that will give a different flavor That's totallr your choice.
                                                                         

So let's check the recipe.....
INGREDIENTS:---
Raw banana ---  1 
Red chilli paste ---  1 tea sp
Ginger garlic paste -- 1 tea sp
Turmeric powder ---  1/4 tea sp
Gram flour ---   1 tab sp
Fine samolina ---  1 tab sp
Salt to taste
Oil for frying
                                                                          

METHOD:---
1. Peal and slice raw banana in to thin long pieces. Place them in a pan and cover with water, add a big pinch of salt and a pinch of turmeric powder, cover with a lid and cook till banana pieces are half cooked.
2. Drain the water and spread banana pieces on a kitchen towel to remove the extra moister.
3. Mix red chilli paste, ginger garlic paste, a pinch of turmeric powder, salt, gram flour add a tea sp of water mix well to make a paste.
4. Spread this red chilli paste on boiled banana pieces eveny
5. Roll this spiced banana pieces in fine samolina and set a side.
6. Heat a tawa and sprinkle little oil and place banana pieces on it and fry till golden.
Serve with dal and rice or you can serve this banana chops as a starter.
                                                                          

                                                                       

                                                                            

                                                                           

                                                                  

                                                                             

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#70

Mirapakaya Bajjilu (Andhra style Mirchi bajji)

My second recipe for this month regional recipes theme is a very popular snack recipe from Andhra cuisine. I never saw a single person who dosen't like mirchi bajji in Andhra pradesh. Mirapakaya bajji and punugulu are the favorite tea time snacks in Andhra pradesh. Specially in Vijayawada you can find a mirchi bajji shop in every corner. Near by my house there is a tiffin center (we call this bajji shops as tiffin centers). This tiffin center will start at 6 A.M. for morning breakfast they have idli, Atlu (dosa, these dosas are not like hotel dosa crisp and golden color, but soft and spongy dosas,) and pesrattu. For evening tiffin you can find this mirchi bajji's and punugulu with coconut chutney and ginger chutney. All the time this tiffin center will be filled with crowd and you have to wait for at least for 10 minutes to get your batch of bajji and punuguku.So I am going to post that favorite snack from Andhra cuisine.
Lrt's check the recipe
                                                     

INGREDIENTS:--
Green chillies   ---- 10 Any big variety mirchis
Besan (chick pea flour, sengapindi)
Salt to taste
Red chilli powder --- 1/2 tea sp
Baking powder – 1 pinch
Water for making batter 
Oil for deep frying
Onion  --- 1/2 cup finely chopped
Lemon  --- 1 no.
FOR FILLING:--
Vaamu (ajwain, carom seeds)  ---  1 tea sp
Putnalu (fried gram, daliya) ---  1/4 cup
Salt to taste 
Tamarind paste  ---  1 tea sp
Water  ---  2 teasp to mix the filling
Asafoetida  ---  a big pinch (optional)
METHOD:---
1. Dry roast vaamu(ajwain), don't over roast just heat them remove and set a side now heat fried gram also a little bit and add to vaamu, grind these two with a little salt in to a fine powder.
2. Add tamarind paste and little water to make thick paste and set a side.
3.  Now slit the green chilli its entire length and remove seeds.
4. Take vaamu and fried gram mixture and stuff this mixture in to green chillies.
5. In the mean while make a batter with chick pea flour, salt to taste , red chili powder, and baking powder then add water and make a batter like fitters batter or thick dosa batter.
6. Heat oil in a deep frying pan, now dip the stuffed chilies in this batter and slowly drop them in to hot oil and fry till nice golden color.
7. Remove from oil and set a side to cool a bit so that you can hold them to slit again.
8. Now slit the mirchi bajji length wise again and stuff with finely chopped onion and sprinkle witha few drops of lemon juise.
Serve this Andhra special mirapakaya bajji (mirchi bajji) witha hot cup of tea or coffee...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

Vegetable Fried Rice With Schezwan Vegettables and chilli paneer

Today combination is Indo- Chinese recipe. These Indo-Chinese recipes are very popular in India. This Indo -Chinese cuisine is a combination of Indian taste and Chinese flavors. Actually this cuisine is developed by  a small Chinese community which migrated to India over a century back. Now this cuisine is spreading all over India and becoming very popular
                                                                    For my third day combo I made a combo meal from this very popular Indio - Chinese cuisine. At home hubby and my mother are the big fans of this recipes. Like my mother likes Manchurian very much and hubby likes fried rice with any gravy or dry dishes like Munchurian, chilli paneer and gobi 65
So let's check what I made for today's combo...
For Chilli Paneer ( you can use tofu in the place of paneer)
INGREDIENTS:---
Paneer  ----  250 grams
Spring onion white part  ---  1/4 cup chopped
Spring onion greens part  ----  3 tab sp chopped
Garlic --- 1 tab sp chopped
Ginger  ----  1 tab sp chopped
Vinegar  ---  1 tea sp
Sugar  ---   2 tea sp
Tomato sauce  ---  1 tab sp
Green capsicum  ---  one inch pieces 1/2 cup
Yellow capsicum  ---  one inch pieces 1/4 cup
Red capsicum  ---  one inch pieces  1/4 cup
Corn flour   ----  1 tab sp diluted in 5 tab sp of water
Red chilli paste  ---  1 tea sp 
Soya sauce  ---  2 tea sp
Salt to taste
Oil  ---  2 tab sp
FOR MARINATION: ---
Ginger garlic paste  ---  1 tea sp
Black pepper powder  --- 1/4 tea sp
One tab sp corn flour diluted in five tabsp of water
METHOD:---
1. Mix all the marination ingredients in a bowl mix well.
2. Cut paneer in to half inch pieces and add to the marination and mix to coat well and leave a side for 15 minutes.
3. Heat oil in a pan and add marinated paneer pieces and fry till golden both sides..
4. Remove paneer pieces from oil and set a side.
5. Now to the same pan add chopped ginger and garlic and saute on a high flame for a while.
6. Then add chopped spring onion white part and fry for two minutes then add capsicum pieces.
7. Fry capsicum pieces on a high flame for two minutes.
8. Now add red chilli paset, soya sauce, vinegar, sugar give a good stir then add fried paneer pieces and stir well for one minute on a high flame, add salt to taste mix well.
9. Add corn flour water mix well to combine every thing and toss for one more minute. By the time every thing you add will coat on paneer and capsicum pieces.
10. Switch off the heat and sprinkle with half chopped spring onion green part mix well.
Serve hot sprinkle with more chopped spring onion green part and serve with vegetable fried rice or as a starter
Here is my fried rice recipe..
Will come back soon with Schezwan Vegetables recipe...



  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Falafel With Yogurt Sauce

For the second day of  Buffet on Table I am going to cook one more starter recipe. Falafel is a deep fried ball or patty made with dried chick peas or with fava beans. In some countries they use both chick peas and fava beans. Falafel is a traditional Middle Eastern food which is commonly served with pita bread and drizzled thini based sauces and salads. I have tasted this middle Eastern delicacy in many forms with different side dishes. This one with yogurt sauce I tried in Abudhabi  and this became a all time favorite to us. So I wanted to share this with you all..

So let's check the recipe......
Falafel recipe adopted from here
INGREDIENTS:---
Dried chick peas ---  1 cup
Onion  ----  1 cup chopped
Fresh coriander leaves ---  3 tab sp
Rec chilli flakes ---   1 tea sp
Garlic cloves  ---  4
Flour  ---  4 tab sp
Oil for deep frying
Salt   ---  1 tea sp
Cumin seeds  ---  1 tea sp
Baking powder  ---  1/4 tea sp
METHOD:--
1. Soak dried chick peas in enough water for over night.
2. Drain the water from soaked chick peas, place them in a blender with salt, coriander leaves, red chilli flakes, cumin, garlic, and blend it till turn in to a coarse paste.
3. Then add baking powder, flour and pulse to make small ball, if you feel can add some more flour or bread crumbs to make non sticky dough.
4. Now keep this chick pea dough in a bowl cover with cling wrap and leave it in the fridge for few hours. 
5. Heat oil in a deep frying pan. Now make small balls about the size of a walnut.
6. Drop this falafel balls in to hot oil and fry till golden brown. you can fry six balls at a time.
7. Remove from oil and place them on a paper towel..
Serve hot with yogurt sauce...
FOR YOGURT SAUCE:--
Hung yogurt  ----  1/2 cup (you can use Greek yogurt) 
Coriander leaves  ---  1 tab sp
Mint leaves  --  10 leaves
Green chilli   ----  2
Garlic  ---  1 clove
Salt to taste
Blend all the ingredients in a blender till smooth, chill and serve...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Aritikaya Vadalu (Raw Banana Vada)

For this week BM I am going to post one bite appetizers as a party snack for three days. Usually in parties what snacks we have for vegetarians is normally paneer, dry munchurian,  or mostly pakodis. But this vadas makes a delicious starter for a party.
Lets check the recipe.... 

INGREDIENTS:--
Raw banana  ----  1 cut in to rounds
Green chillies  ----  4
Ginger  ---  1 inch piece
Cumin seeds  ---  1 tea sp
Dhalia (fried gram)  ---  1/4 cup (putnalu, porikadalai)
Salt to taste
Garam masala powder  ---  a big pinch
Oil for deep frying
METHOD:---
1. Peal and cut raw banana and cut in to rounds, steam cook raw banana till banana become soft or you can pressure cook for two whistles.
2. Mash well with a potato masher make sure that no lumps will be there.
3. Make a fine powder with fried gram cumin and set a side.
4. Now make a paste with ginger, green chilli with very little water.
5. In a mixing bowl take mashed banana, fried gram powder, ginger and green chilli paste, garam masala salt to taste, mix well with your hands to make dough.
this should be like a potato tikki dough, if you feel there is extra moisture in the dough you can add a little besan to make it in to right consistency.
6. Mix well and make small vadas like masala vada.
7. Heat oil in a deep frying pan and drop this banana vadas in to hot oil and reduce the heat to low and fry till golden brown.
Remove from oil and serve with tomato sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Murmura Chivda-- Maramarala Mixture

For the final day of this Movie date snack my choice was a typical spicy Andhra snack. This sounds like jalmuri or bhel puri but this is a different one. In bhel puri we add chutneys and veges, in this murmura chivda we don't add any chutneys. This is a dry snack and can store for a month or so. This is very light on tummy but a very perfect snack for movie time. I have added fried peanuts, dalia, and mixture to this you can also add fried cashew nuts, almonds to make this more interesting. I don't have curry leaves in hand so could't add you can add curry leaves at the time of ading crushed garlic to the ghee. Ghee will give a wonderful flavor if you don't like ghee then use oil.
So let's check the recipe...
INGREDIENTS:---
Maramaralu (puffed rice)  ----   2 cups
Peanuts   ----    1/4 cup
Putnalu (fried dal, dalia) ---   1/4 cup
Mixture ----   1/4 cup
Garlic cloves  ---  3 crushed
Chilli powder  ---   1 tea sp
Turmeric powder  --- a big pinch
Ghee   ----  1 tea sp
salt to taste
METHOD:---
1. Heat a deep frying pan and dry roast peanuts till golden and set a side. 
2. Next dry roast putnalu (dalia) just for a half minute remove and set a side.
3. Now heat ghee in the same pan add crushed garlic fry for a while then add red chilli powder and turmeric powder immediately switch off the heat and add puffed rice, salt to taste and mix well.
4. Add fried peanuts, dalia, mixture to puffed rice mix well.
Serve with a cup of tea

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Masala Sweet Corn

Now coming to the second day of snack for a movie date theme. Like yesterday I said I do watch movies but not all movies. I like to watch suspense thrillers and comedy movies,I don't like those family dramas with lot's of problems. Even I don't like Action movies, but now a days most of the movies are action movies. May be that is the reason I stopped watching movies very often no offence please this is totally my opinion. When ever I find a movie interesting I don't like any disturbance in between the movie. In the brake I ran to the kitchen and pick my food are snack and get back in front of the TV before the movie starts.. :). But if my hubby is at home he will keep on changing the channels and I will miss half of the movie.
Any way now let's check today's recipe...
INGREDIENTS:--
Sweet corn   ---  1 cup
Red chilli powder  ---  1/2 tea sp
Cumin powder  ---  1/4 tea sp
Chat masala  ---   1/4 tea sp
Salt to taste
Butter   -----   1 tea sp
Coriander leaves  ----   1 tab sp chopped
Lemon juice  ---   1 tea sp
METHOD:---
1. Boil sweet corn kernels in enough water for ten minutes or till they become soft.
2. Switch off the heat and drain the water and take sweet corn kernels in to a big bowl.
3. All all other ingredients mix well and serve warm...          

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Masala peanuts

Third week of this month Blogging marathon, my theme for this week is snack for a movie date First I just signed up for this theme with out any idea. Because watching movie in a theater is a big deal for us. Spending two to three hours for a movie is waste of time that is my husbands opinion. He didn't even watch movies on TV, his favorite channel is BBC or National geography, Travel channels. For me other then watching movies I like to spend time in a temple I think all my friends know this about me. But I do watch movies only week days, Sunday my TV shows only those three channels.
                                              This masala peanuts are my to do list from long time. I miss placed that recipe book which I noted this recipe from my mother, finely I got it again from my mother. Now a days these popcorn and chips are becoming very popular in the theaters. When I was a child my grandfather used to take us every weekend for a movie. In the interval (in the middle of the movie break) one person use to come inside the theater with a tray filled with batani (fried white peas) and masala peanuts or fried peanuts. Those days are golden days, any way now let's check the recipe......
INGREDIENTS:--
Peanuts  ---   1 cup
Besan (chickpea flour) -- 1/4 cup
Rice flour  ----     1 tab sp
Red chilli powder  ---   1 and half tea sp
Kashmiri red chilli powder  ---  1 tea sp (This is to give a nice red color to the peanuts  so it is optional)
Salt  -----    1/2 tea sp
Garlic  ---  3 cloves
Poppy seeds ----  1 tea sp
Cumin seeds  ---  1 tea sp
Water  ---   3 tab sp
Oil for deep frying.
METHOD:----
1. In a frying pan roast peanuts till they split. remove from heat and spread peanuts in a plate to cool.
2. Roast poppy seeds and cumin seeds for two minutes and grind in to a fine powder.
3. Then add garlic cloves to the poppy seed and cumin powder add a tab sp water and grind in to a fine paste.
4. In a mixing bowl take roasted peanuts, ground masala, red chilli powder, kashmiri red chilli powder, salt, besan, rice flour mix well.
5. Sprinkle little water and gently mix with your fingers to coat the masala on peanuts well.
6. Heat oil in a deep frying pan and drop this masala coated peanuts like how we drop pakodis slowly in to the hot oil.
7. Fry in a medium heat till golden, remove from oil and transfer to an absorbent paper.
Enjoy with a cup of tea...                                        

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Pattanam Pakoda

Pattanam pakoda Yes I heard this word in my early age that my grandfather used to say. And that was his favorite snack. My grandmother makes this pakodas very well.  I got the recipe from my grandmother. I don't know why the name came pattanam pakoda, but the taste and texture is very different from normal pakodas. This is a old recipe, which is not very popular like other pakoda recipes.
 I had this recipe in my draft from long time but did not get the time to post. Here I would like to remember my dear grandmother. She is a great cook, and specialist in making recipes like Mysorepak, Badam puri, pulibongaralu( uraddal and rice flour fritters), Pindi miriyam and the list will be going on like this. She likes cooking very much, she used to watch each and every cookery show in TV. Then she used to give instruction to me how to make the recipe. That's how I got interest in cooking I think. Ok now let's check the recipe. This pattanam pakoda recipe is our challenge for this month ICC.

INGREDIENTS:---
Rice flour  --- 1 cup
Fried gram( putnalu, daliya, pottukadalai) powder --- 1/4 cup
Bengal gram flour (besan, senaga pindi, kadala mavu) -- 1 tab sp
Ghee  ----  6 tea sps
Cooking soda  --  1 tea sp
Cumin seeds --  1 tea sp
Finely chopped onions ---  1/4 cup (optional)
Finely chopped ginger  --- 1 tea sp (optional)
Finely chopped cashewnuts --- 1 tab sp
Finely chopped curry leaves  --- 1 tab sp
Finely chopped green chilies  ----  2
Salt ---   1/2 tea sp
Red chilli powder  --- 1/2 tea sp
Oil for deep frying
METHOD:---
1. Take ghee in a mixing bowl add cooking soda and rub with hand till it turn in to frothy.
2. Mix flours, cumin seeds, red chilli powder, salt mix well to combine every thing.
3. Now add finely choped onion, ginger, green chilies, curry leaves, cashew nuts.
4. Sprinkle little water and make a dough to make balls, make balls and set a side
5. In the mean while heat oil in a deep frying pan.
6. Drop the pakodas slowly and fry in a medium heat till they turn in to golden .
Remove from oil and serve hot with coconut chuthey or onion chutney.
Instead of making balls you can make them like normal pakodas
Fry this pakodas in a medium heat only other wise they remain raw in side.

Apple Fritters

Now my second recipe in this fritters theme is a fruit fritter. First thing is we don't cook any fruit at home because no body like to eat cooked fruit. I am the only person in the family who likes fruits in baking or as deep fried snack. Specially Apple pie, apple cakes are my all time favorites, even I can enjoy pazlam pori (battered and deep fried banana in Kerala cuisine). when I was searching recipes for this theme. I suddenly remember that I have book marked this recipe long back. Actually this fruit fritters are served as an accompaniment with fish and chips in England. These fruit fritters are generally made with apples, pineapples and bananas. But to day I made it only with apple, because apple is my all time favorite fruit..
So let's check the recipe...   
INGREDIENTS:--
All purpose flour  --- 3/4 cup
Custard powder  --  5 tab sp (you can use cornflour also)
Baking powder  ---  1/2 tea sp
Salt a pinch
Sugar   ---    1 tab sp
Apples  ---  2
Lemon juice  --  1 tab sp
Oil for deep frying
Milk for mixing the batter
Cinnamon sugar  ---  1 tab sp for topping.
METHOD:--
1. Peel, core and cut the apples in to 1cm thick rings, toss with lemon juice and little flour set a side.
2. Take flour, custard powder, sugar, salt, baking powder mix well to combine them add milk and make batter. This batter should be little thin then bajji batter, set aside for 15 minutes.
3. Heat oil in a deep frying pan, dip the apple rounds in the batter and drop in to the hot oil, fry till golden.
4. Remove from the oil and drain on an absorbent paper.
5. Sprinkle with cinnamon sugar serve immediately.
Can serve this Apple fritters with ice cream as a dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Onion And Cashew Pakodi

The second week of this month Blogging Marathon and my theme for this week is fritters. First recipe I have decided for this theme is pakodis. All time favorite for every one, I make a few varieties of pakodis with mixed vegetables or just with sliced onion. When ever I didn't find any side dish for rice and sambar or rice and rasam or with any gravy I make pakodis. I don't know some how making pakodis is a very easy for me and pakodis are a favorite at home.. 
Valli and Veena This recipe is specially for you both
Let's check the recipe 
INGRIDENTS:---

Cashew nuts --- 100 gms

Onion  --  1 big sliced

Chick pea flour --- 1 cup

Rice flour --- 1 tab sp

Green chilies -- 6

Coriander seeds -- 1 tab sp

Cumin seeds -- 1 tea sp

Ginger --- 1 inch piece
Curry leaves  ---  2 springs chopped

Salt to taste

Ghee -- 1 tab sp

Oil for deep frying

METHOD:----

1. Grind green chilies, ginger, coriander and cumin seeds in to a coarse paste.

2.  Broke cashew nuts (if you are using full) and take them into a mixing bowl and add sliced onion ground paste,chopped curry leaves and salt mix well with your hand.

3. Now add chick pea flour, rice flour again mix well,heat  ghee till it smokes and add this to cashew and flour mixture and mix with a spoon (because ghee is very hot). 

4. Now add water little by little and mix like a pakodi batter(like dumplings) .This batter should be little thick then normal pakodi batter means just sprinkle water and make the dough till it holds.

5. Heat oil in adeep frying pan and droop this pakodi mixture with hand in to hot oil and fry till light golden color.

Serve hot with a cup of tea or coffee...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Punugulu (with dosa batter)

Next recipe for my brunch theme is a one pot meal with a snack. In this brunch I served Arisi paruppu sadam which is one pot meal from Tamilnadu cuisine. Usually we serve this rice with yogurt. But here I made some curd rice and punugulu to make this meal little heavy, because this is brunch. Punugulu is a favorite snack in Andhra pradesh, we make this with different ingredients. But originally punugulu is made with urad dal with a small amount of rice . We make this snack with left over dosa batter also. Usually we mix maida (all purpose flour) to dosa batter to bring the consistency. But here I gave a twist to that, I added pancake mix in the place of maida. Now they turned out soft spongey delicious.. this batter consistency should be like pakodi batter. These punugulu is a best combination with rasam rice, pulihora. They tasted wonderful with arisi paruppu sadam also..
Let's check the recipe.... 
INGREDIENTS:---
Dosa batter  ---  1 cup
Pancake mix  ---  1/4 cup
Onion  ---  1 big chopped
Green chillies   ----  2 chopped
Ginger  ----  1 tea sp chopped
Salt to taste
Oil for deep frying
                                                                

METHOD:---
1. Heat oil in a deep frying pan.
2. Mix all other ingredients in a mixing bowl (don't add any water)
3. Make golf ball size balls out of this batter and drop them in to hot oil slowly.

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

Serve hot with coconut chutney or as a side for any one pot meal....

Let's check Blogging Marathon page

Vamu Poosa

My second recipe under Festival Special for this week is Vam Poosa. Vam poosa is version of sev  in Andhra pradesh. This version of sev is little different then normal sev what we use in chat. sev is made with only besan and make with small holes. Vam poosa is made with a mixture of besan and rice flour and flavored with vamu (ajwain). These are little thick then sev and can not use in chat. We don't use red chilli powder in this recipe, in the place of red chilli powder we use crushed black pepper and lot's of vamu so that the name came to this as vam poosa..

Let's check the recipe...

INGREDIENTS:---

Chick pea flour (besan, gram flour)  ----  2 cups

Rice flour  ----   1 cup

Oil   -----  2 tab sp

Salt   ----  1 and half tea sp

Vamu (ajwain)  ---   2 tea sp(course ground)

Black pepper  ----  1 tea sp  (course ground)

Water  ----  1 and half cup

Oil for deep frying

METHOD:---

1. Take gram flour, rice flour, salt, ground ajwain, ground black pepper mix well.

2. Heat 2 tab sp oil in a pan till smoking point, add this hot oil to flour mixture and mix with a spoon to combine well.Take care don't use your hand because oil in very hot.

3. Now add water little by little and make a soft dough. Now mix well with your hand to make a soft dough, don't over mix just mix till you can make a soft dough.

4. Set a muruku press with round medium holes plate in muruku press. in the same time heat oil in adeep frying pan to fry vam poosa

5. Place the dough in muruku press and press the dough in to hot oil to form circles.

6. Fry in a medium heat till golden remove from oil , drain the oil and let them cool.

Store in a airtight container.

Vam poosa is abest combination with coffee or tea and also with sambar rice and rasam rice...

 Let's check Blogging Marathon page

Butter Muruku

This year deepavali I didn't make any sweets like Ariselu (athirasam ) or burfi's or any other special sweets. But made a very little quantity of kheer and poornalu for prasad. No body is there at home that who like to have sweets. I am the only one who can enjoy sweets at home rest of them are diabetic people. I made a very little amount of kheer and poornalu, with this little amount itself I am scared of these people(my dad and my husband). I made some snacks like Butter muruku, Vamposa and nippattu for this Deepavali.

So let's check my first recipe Butter Muruku...

INGREDIENTS:---
Rice flour ---- 2 cups
Fried chick pea flour (putnalu, porikadalai, hurigadala.daliya, chutney dal, veyinchina senagapappu) - 1/2 cup (dry roast fried chick peas till little warm and grind them in to a fine powder)
Chick pea flour (besan, senagapindi, kadala mavu) --- 1/2 cup
Salt to taste
Butter – 1 tab sp
Red chili powder --- 1 1/2 tea sp (according to your taste)
Seasame seeds – 2 tab sp
Cumin seeds  ---  1 tea sp
Oil for frying
METHOD:-----
1. In a big bowl mix 3 flours, salt to taste, Red chili powder, and seasame seeds, cumin seeds mix well. 
2. Now add 1tab sp butter and rub with your hand and mix well.
3. Add enough water and knead in to a soft dough 
4. In the same time heat oil in a deep frying pan for deep frying the muruku. 
5. Fix the disc with star hole in the muruku maker and press on top of a polythene sheet. 
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a medium heat. 

7. Remove from oil and place then on a kitchen towel, let them cool for a while and break then in to two inch pieces.

Store in a airtight container .Note:-- 

1.  Make sure that your fried gram flour is a fine powder(grind it in to a very fine powder other wise your muruku will split as soon as you drop them in the oil. Use the quantaty what we give in the ingredients list, that is for 2 cups rice flour 1/2 cup fried gram powder, if you add more then this your muruku will drink the oil and they turned out oily.

2. Same thing with butter if you add more then 1 tab sp butter final product will turn out oily.

3. Chilli powder is optional you can remove it or can use crushed black pepper.

4. Make sure that oil for deep frying is hot enough,if the oil is not hot enough muruku will turn oily.

To check the oil is hot enough drop a pinch of dough in to the oil if the dough raises immediately then oil is ready for frying the muruku..

Let's check Blogging Marathon page

  

Piroshki from Russia for R

Today's my recipe is from one of the largest country in the world. Russian cuisine is a collection of different regional cooking traditions. Russian cuisine is depend on peasant food of the rural population, with a combination of  poultry, mushrooms, fish, berries and honey. They use a lot of millet's, wheat, barley, rye, rye bread is most popular one. Slowly they started using fresh vegetables, green vegetables. Russians make a huge variety of hot and cold soups and salads. Russian salads are very much popular all over the world. Meat dishes will take first place in the main course, and also include root vegetables, pickled vegetables. There are many types of stuffed recipes in Russian cuisine like Piroshki. 
                                                                                     Piroshki is a small stuffed bread which is normally shallow fried or deep fried. These are stuffed with minced meat and onions or rice and boiled eggs or fish and fried onions,also a vegetarian version is with mashed boiled potato with cheese, dill and green onion or with sauteed cabbage or mushrooms. 
So let's check the recipe... 
INGREDIENTS:--

All purpose flour  ---- 4 cups

Yeast  ---  1 packet active dry yeast

Sugar   ----  2 tab sp

Warm water  --  1/4 cup

Milk  ---  1 cup

Eggs  ---  3 (I used 3 tea sp of egg replacer )

Salt  ---  1 tea sp

Oil  --  1/2 cup
                                                               

METHOD:---

1. Dissolve yeast and sugar in 1/4 cup warn water keep it in a warm place till frothy, it took 15 minutes for me.

2. In a pan heat milk till warm add egg,(egg replacer), oil, remaining sugar,and salt whisk well and remove from heat.

3. In a big mixing bowl take half flour add egg and milk mixture, yeast mixture mix well and add remaining flour little by little and knead well to make a soft dough that should not be sticky if need add little more flour to make a non sticky dough.

4. Cover the dough bowl with a clean cloth, keep it in a warm place till rise in to double.

FOR FILLING:--

Potatoes  ---  1/2 kg

Cabbage  ---  1 cup chopped

Onion  ---  1 medium chopped

Caraway seed  -- 2 tab sp

Paprika  ---  1 tab sp

Salt and pepper to taste

Feta cheese  ---  1 cup crumbles

I have feta cheese with me so I used it you can use any other cheese like farmers cheese or mozzarella if you like. using cheese for filling will make lot's of difference in the taste.

Boil potatoes, peel and mash well and set a side.

Heat 1 tea sp oil in a pan add chopped onion and saute for a while then add chopped cabbage, mashed potato, caraway seeds, paprika, salt and pepper mix well and remove from heat, add cheese mix well to combine every thing.

Now filling is ready.

NOW LET'S MAKE THE PIROSHKI:--

1. Take out the dough from bowl and divide in to golf ball size portions.

2. Roll each ball in to 4 inch disk's and place the filling in the middle.

3. Close in to half to enclose, pinch the edges together to seal the filling.

4. Now deep fry piroshki in hot oil till golden or you can bake them in a ore heated oven at 200 degree C for 20 minutes or till golden.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Oliebolen Dutch Fried Doughnut From Netherlands

Oliebolen  interesting name isn't it? Oliebolen is a Dutch doughnut kind of pastry which is a deep fried pastry. This deep fried pastry is filled with raisins, dried currents and peeled and chopped apple and served with powder sugar on top. This a traditional  dutch pastry well known as Oliebolen in Netherlands.these deep fried doughnut are specially eaten on New Year's Eve 

                                                                    Netherlands cuisine is well known as Dutch cuisine. For today we have to post a recipe for alphabet N. My choice for N is Netherlands, this cuisine is developed by dutch people. Dutch cuisine consists of the cooking traditions and practices from the Netherlands cuisine. Traditional dutch cuisine is simple and straightforward with lots of vegetables, specially potatoes. Potatoes are eaten with every meal if they are simply boiled or mashed potatoes. Holidays are celebrate with special food and this doughnut recipe is a holiday food recipe but now it is available every day. So lets check the traditional recipe from Netherland.

INGREDIENTS:---

All purpose flour  ---  2 1/4 cups

Warm milk   ----  1 cup

Salt  ---  1 and half tea sp

Egg  ---- 1

Dried currants  ---  3/4 cup

Raisins   ----   3/4 cup

Apple  ---  1 peeled and chopped

Oil for deep frying

Confectioners sugar   ---- 1 cup

METHOD:--

1. Add yeast to warm milk mix well and let it stand for 10 minutes.

2. Take flour and salt in to a big bowl stir well.

3. Add egg, yeast to flour and make a smooth batter

4. Stir in the currants, raisins, chopped apple  mix well once cover and leave it in a warm place for one hour.

5. Heat oil in a deep frying pan.

6. Take the batter with a spoon to give the doughnuts a scoop shape and slowly drop the batter in to the hot oil .

7. Fry this doughnuts till golden brown, remove from oil and drain on a kitchen towel .

8. Dust with confectioners sugar and serve hot. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Quesadilla From Mexico For M

We have started another week of our trip to around the world in 30 days. Today we reached Mexico for letter M. I wanted to post a Moroccan recipe for today but most of the recipes I have posted last two weeks are from Asian and African cuisines. I wanted to change so that my choice for M is Mexican cuisine.

                                                        Mexican cuisine is one of the most popular and authentic cuisine. Basic Mexican cuisine remain it's staples native foods like corn, beans, chilli peppers. Later Europeans introduce a large number of meats, dairy products, herbs and spices. But still the techniques and traditions of Mexican cuisine didn't change. Like Mexican cuisine has been considered to be very spicy, and ingredients what they use are specially Mexican. There are many wonderful dishes dishes in this cuisine Like tacos, burritos, fajitas, and many more like this.

Today I am going to post a delicious recipe from Mexican cuisine that is Quesadilla.

                                                        Quesadilla is a Mexican street food which contain a tortilla whether it is a corn or wheat tortilla filled with a savory mixture. The mixture for the quesadilla contain cheese, vegetables and meat and fold in to half moon shape and toasted. This quesadillas are normally served with guacamole, chopped onion, tomato or with salsa

So let's check the recipe...

recipe adopted from HERE

INGREDIENTS:---

Spring onions  --- 5 Finely chopped 

Tomatoes   ---  1 big diced

Green bell pepper  ---  1 medium diced

Red bell pepper   ----  1/2 diced

Mushroom   ----  200 gms diced

Corn fresh or frozen ---  1 and half cup

Garlic   ----  5 cloves finely chopped

Red chilli flakes --- 1 tea sp

Jalapeno pepper  --- 1 chopped or pickled pepper 5 to 6 pieces chopped

Salt to taste

Oil   --  1 tab sp

Tortillas   ---  4

Mild Cheddar cheese   ----   1 and half cup grated

Olive oil for roasting --- 1 tab sp

METHOD:---

1.  Heat oil in a pan add chopped garlic, onion (white part) and saute for a while and add mushroom, fry for 5 minutes.

2. Now add bell peppers and cook for 3 more minutes

3. Add tomato, corn, jalapeno pepper, red chilli flakes, salt to taste stir well and cook till vegetables are half way cooked.

4. Add spring onion green part mix well and remove from fire and set a side.

Now the quesadilla filling is ready.

5. Now heat a pan(flat pan/ dosa pan) roast the tortilla one side till brown.

6. Remove from pan and sprinkle some cheese on the roasted side half of the tortilla and place the vegetable mixture on top of cheese.

7. Now fold the quesadilla in to half to make a semi circle.

8. Sprinkle a little bit olive oil on the pan and place the quesadilla and roast on a medium heat till it turn in to nice golden color.

9. Flip the other side and fry till golden remove from the pan and cut in to triangle

Serve with  Guacamole or tomato salsa.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Ableskiver - Danish Pancake Balls for D

For the forth day I have reached Denmark. Denmark is a geographical and cultural region in  North Europe, Bordered by Sweden and Norway. Danish Cuisine is originating  from the farmer population's own local produce,was enhance by cooking. Later in 19th century they have developed their cooking techniques with the availability of goods. It was based on the need to make of natural products available in the family form. Ray bread and potatoes, salted pork were eaten everywhere. After the Industrial Revolution cooking techniques have changed a lot and new dishes were invented. After This revolution the started using milk and vegetables in their cooking.
Most of the Danish people have their regular meals a day. That is dinner, they call breakfast and lunch as cold meals and the dinner is hot meal. Breakfast will be a bread, cheese and jam with a juice. Lunch should be a open bread sandwich specially with ray- bread. Dinner usually consists of just one main course that will be a meat dish with potatoes and a vegetable or with a salad, If there is a dessert it will be ice cream or a fruit dish.
Today my recipe is Danish Pancake balls. when I saw this I am really surprised, they looks like our paniyaram not only that the recipe also very near to our sweet wheat paniyaram. This is called as Aebleskiver or Danish pancake balls. For this they use a special pan that is called Danish cake pan or Aebleskiver pan. Danish people make them plain or stuffed with chocolate or apples or with jam and flavor with cinnamon or nutmeg or simply dust with powder sugar.
INGREDIENTS:---
All-purpose flour   --  11/4 cup
Sugar  ---  3 tab sp
Baking powder  --- 2 tea sp
Ground cinnamon  ---  1/4 tea sp
Salt -- 1/4 tea sp
Egg  --- 1 ( you can use 1 tab sp of egg re-placer)
Milk  --- 1 cup
Melted butter  --  2 tab sp
METHOD:--
1. Ina mixing bowl add sugar, flour, baking powder, cinnamon powder and salt and mix well to combine every thing.
2. In a small bowl beat egg well add milk and melted butter and blend well.
3. Add milk and egg mixture to dry ingredients mix well to make even batter without any lumps.
4. Now place the pancake pan over a medium heat, brush with little melted butter fill each cup to slightly below the rim with the batter. 
5. Cook for 1 and half minute  turn the other side and cook keep on turning till you get the nice brown color remove from pan and do the same with the remaining batter.
Serve with jam I enjoyed them with my coffee with out jam yummm...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up