Kandi Kattu -- Kattu Rasam

Kandi kattu is a light rasam which is made with toordal and seasoned with ghee.This is a traditional rasam recipe form Andhra Cuisine. Can serve this with steamed rice and side dish, pappad.No tamarind or lemon is used in this rasam recipe if you like tangy taste you can add little lemon juice but in traditional recipe we don't add any of them. You can serve this as a lentil soup and this as a soup will give you good energy after a fast and also a best choice for white loss.. here is the recipe.

INGREDIENTS:---

Toor dal  --- 1/2 cup
Turmeric powder  --- a pinch
Salt -- 1/2 tea sp or according to your taste
Green chillies  --- 3 chopped
Curry leaves   ---- 2 springs
Garlic cloves  --- 5 cloves crushed
Ghee or oil  --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Cumin seeds  --- 1/2 tea sp
Dry red chillies ---1 broken
Asafoetida  --- 1/4 tea sp
METHOD:---
1. Cook toor dal till soft with enough water and mash well.
2. Add crushed garlic,  chopped green chillies,  curry leaves,  salt,  turmeric powder,  3 cups of water and boil for ten minutes in a very low heat.
3. Heat ghee or oil in a pan add mustard seeds, cumin seeds,  broken dry red chillies,  asafoetida  fry for a while and ass this to kattu rasam mix well and bring to a full boil, switch off the heat.
Serve hot with rice and any stir fry vegetable and pappad.
If you like to have this little sour taste squeeze lemon juice ans enjoy.
Let's check the Marathon Page

Nimmakaya Charu -- Lemon Rasam

I am here with one more edition of Blogging Marathon 13 th edition. In this edition I have chosen Rasam recipe s for  seven days in the first week. To days  my recipe is Lemon Rasam - Nimmakaya charu. This recipe is a variation to normal rasam  and very easy to make. In one way we can say this is an instent rasam. Again this recipe is from my mother she never use dal in her rasam  recipes except kattu rasam (kandi kattu) and rasam is less tangy and more spicy. Here is the recipe for Lemon Rasam - Nimmakaya charu

INGREDIENTS:---
Water ---- 3 cups
Rasam powder  --- 1 tea sp
Salt -- 1 tea sp or according to your taste
Lemon juice  ----  juice of one lemon
Oil  ---  1 tea sp
Mustard seeds  --- 1/4 tea sp
Cumin seeds  ---  1/4 tea sp
Curry leaves  --- 2 springs
Asafoetida   ---- 1/4 tea sp
Coriander leaves  --  1 tab sp chopped
Turmeric powder  -- a pinch
Red chilli powder  ---- 1/4 tea sp
METHOD:---
1. Heat three cups of water in a pan bring to full boil, add salt, turmeric powder, red chilli powder continue boiling for 3 minutes.
2. Add rasam powder, chopped coriander leaves, curry leaves keep boiling in a low heat for 5 more minutes then add lemon juice and bring to full boil by the time you get good lemon aroma.
3. In a other pan heat oil add mustard seeds let them pop up then add cumin seeds and asafoetida fry for a while and add this to lemon rasam mix well and switch off the heat.
Serve hot with steamed rice and pappad
This lemon rasam is a best home remedy for cold and throat infection
Now let's check the Marathon Page

Chocolate Tea

Chocolate tea yes I know this is a little unusual combination, but some people like me who likes to eat a chocolate or chocolate cookies with tea for them this hot chocolate tea should be a great choice. Actually I first tasted this chocolate flavoured tea in Hyderabad. In hyderabad we get Lassa lamsa chocolate flavored tea and after that I did not find that product any were in India. I got this recipe from one of my friend Suma, she knows how I am mad with chocolate flavors and chocolate.Once Suma made this for me at her place and this taste likes chololate and smells like chocolate may be because of this I like this insted of making with chocolate flvored tea powder. So hope chocolate lovers will sure like this tea like me.here is the recipe..

This recipe is for 2 cups of chocolate tea.
Cocoa powder --- 2 tea sp
Tea powder  -- --  1&1/2 tea sp or 6 tea bags
Sugar  ---   3 tab sp or sugar free or you can have with out sugar
Milk  --     1&1/2 cup
Water  -- 1/2 cup
Mocha syrup or chocolate syrup  --- 1 tea sp (optional)
1. Prepare tea by boiling water with tea powder strain and dissolve cocoa powder, mocha or chocolate syrup, sugar (if using).
2. In same time boil milk, bring to  a full boil and add this hot milk to tea and chocolate mixture mix well.
Pour this flavor full chocolate tea into serving cups and serve hot.
This is my entry for Valli s chocolate Mela

Cauliflower pickle

Tangy, hot spicy  pickle with hot parathas or child curd rice yummm mouth watering isn't it. Most of the Indians will start their meal with pickle specialy in Andhra. In Andhra we make a large variety of pickles with almost all vegetables of course with non-vegetarian too. I first tasted this pickle in my Aunts place. From long time this recipe was in my draft almost from 2 years but the picture is new:). This pickle will not stay for long out side hardly it will stay for 1 week  so you have to keep this in the fridge.

INGREDIENTS:--
Cauliflower --- 1 medium size flower
Red chilli powder --- 3/4 cup
Garlic paste  --- 1 tea sp
Garlic cloves  --- 10 to 15
Salt --  - 1/3 cup
Mustard seeds --- 1/4 cup
Fenugreek seeds --- 1 tea sp
Turmeric powder  -- 1/2 tea sp
Oil    ----- 1 cup that is nearly 120ml.
Mustard seeds  ----- 1 tea sp
METHOD:--
1. Break cauliflower in to small florets.Dip them in warm water for two minutes, drain and pat them with a clean kitchen towel and spread florets to dry.Make sure that there is no moisture in the florets.
2. Dry roast 1/4 cup mustard seeds, one tea sp of fenugreek seed, grind them in to a fine powder set a side.
3.Take 3/4 cup red chilli powder, turmeric powder,  mustard and fenugreek powder, garlic paste, garlic cloves, salt 1/3 cup, mix well to combine every thing.
4.  Add cauliflorets to this spice mixture and mix well to cost the spice mixture on the florets.
5. Add 1 cup lemon juice mix well and set a side.
6. Heat oil in a pan add mustard seeds let them splutter then add this to cauliflower mixture mix well.
Pour this cauliflower pickle in to a dry, clean jar and seal the jar, leave the pickle for over night or eight hours.
Serve this spicy pickle with parathas, rice, idli, dosa or any thing you like
 

Sunnundalu - urad dal laddu

Sunnundalu - urad dal laddu is one of the old and very traditional sweet in Andhra cuisine.Which is traditionally made on festival s, marriage s, baby showers . this laddu s are consider as a healthy and energy giving sweet. here is the recipe for this delicious sweet. If you like can use grated jaggery instead of sugar but sugar gives a great taste. 

INGREDIENTS:--
Urad dal ---- 2 cups
Sugar  ---- 1&1/2 cup
Cardamom  --- 3
Ghee --- 1 cup clarified butter
METHOD:--
1. Heat a heavy bottom pan and fry urad dal till they turn in to golden in a medium low flame by stirring continuously.
2. Take seeds from cardamom add to sugar and grind in to a fine powder and set a side.
3. Grind fried urad dal in to a coarse powder this shuold be like a sand like consistency.
4. Remove and mix with sugar and cardamom mixture mix well to combine every thing.
5. Heat ghee in a pan add little by little to dal and sugar mixture and make laddus.
Store in a airtight container this laddus will stay for months.
This is my last recipe for Blogging Marathon 12 th edition group 2 in the theme of delicious dals lets check the Marathon page

Masoor dal pakodi

Chilled winter evening with a cup of tea and pakodi ohh wonder full isn't it. I know most of you will agree with me . For me pakodi s sre the best combination with tea or coffee and rasam rice umm yumm. Normally I make pakodis with chick pea flour and sliced onion s or any other vegetables like cabbage, spinach. This recipe is different from normal pakodi recipe freshly ground dal paste gives a great aroma to this pakodis. Lets check how I made them.


INGREDIENTS:---
Masoor dal --- 1 cup
Chana dal --- 1/4 cup
Rice flour --- 1 tab sp
Onion  ---- 1/2 cup chopped
Green chillies -- 3 chopped
Ginger  --- 1 tea sp chopped
Coriander leaves --- 1/4 cup chopped
Mint leaves  ---- 1 tab sp chopped
cumin seeds  ---- 1 tea sp
Salt to taste
Oil for deep frying
METHOD:---
1. Wash and soak both dals in enough water for 4 hours.
2. Drain water (set this water a side so that we can use little water while grinding rest of the water you can use in making of rasam or any other curries) and grind in to a fine paste by adding little water.
3. Add all other ingredients mix well to combine every thing.
4. Heat oil in a deep frying pan.Once oil turns hot reduce the flame to medium.
5. Drop small portions of dal mixture in to hot oil and  fry till they turn in to golden.
6. Remove from oil and drain the oil on a kitchen towel.
Serve hot with green chutney and cup of tea.
This my recipe for day 6 in Blogging Marathon 12th edition group 2 lets check the Marathon page.

Pappula Podi

We South Indians podi freaks. We love to have this spice powders with hot steamed rice and a dash of ghee or with Idli or dosa. In my kitchen I always have four to five verities of podi s. Some times they spares those extra few minutes of grinding chutney to go with dosa and idlis. And this podi s (spice powders) are good appetizer s too. Today's my recipe is pappula podi - dal spice powder.

INGREDIENTS:---

Chana dal --- 1/2 cup

Urad dal --- 1 cup

Pea nuts --- 1/4 cup

Coriander seeds --- 1 &1/4 cup

Cumin seeds -- 1/2 cup

Dry red chillies -- 15

Tamarind --- 2 inch piece

Garlic cloves --- 10

Curry leaves --- 5 springs

Salt to taste

METHOD:--

1.Dry roast both dals in a low flame till they turn in to light golden.

2. Dry roast peanuts, coriander, cumin seeds one by one.

3. Fry red chillies and curry leaves also and combine every thing.

4.Add tamarind, garlic, salt to taste and grind them in to a fine powder.

Remove and store in a airtight container.

Serve with Hot steamed rice or idli or dosa with a dash of ghee or gingelly oil.

This is my 5ht post for delicious dal s theme in blogging marathon 12 edition group 2 lets check Marathon page.

Spicy Khichdi

Khichdi is one of the comfort and healthy one bowl meal which normally made by rice and dal and no other spices. I changed that mild tasted khichdi in to a spicy version. Which turned in to a whole meal by itself. Best combination for this spicy khichdi is just plain curd so here is the recipe..

INGREDIENTS:---

Rice --- 1&1/2 cup (I used basmathi rice you can use any other rice)

Whole moong dal (whole green gram with skin) --- 1/4 cup

Split green gram ( moong dal) --- 1/4 cup

Fresh green peas -- 1/4 cup

Carrot --- 1 big cut in to small cubes

Potato --- 1 medium cut in to cubes

Onion -- 1 medium sliced

Cumin seeds -- 1 tea sp

Ghee or oil --- 1 tab sp

Salt to taste

Turmeric powder -- 1/2 tea sp

For Masala :--

Green chillies --- 4

Fresh coriander leaves -- 1/2 cup

Fresh mint leaves --- 1/4 cup

Garlic cloves --- 9 cloves

Ginger --- 2 inch pieces cut in to small pieces

Grated fresh coconut -- 1 tab sp

Cinamon --- 1 inch piece

Cloves --- 5

Grind all above ingredients with little water in to a fine paste and set a side.

Method:--

1. Wash and soak both dals in enough water for 1 hour.

2. Wash and soak rice for 10 minutes

3. Heat ghee or oil in a pan add cumin seeds let them fry for a while then add sliced onion, fry till onion turn in to transparent.

4. Then add potato cubes cook for five minutes then add carrot, green peas Turmeric powder, Salt to taste cover and cook for seven minutes.

5. Now add soaked dal give a good stir cover and cook till all the water disappears.

6. In the mean while drain the water from rice and set a side.

7. Add ground masala, rice to the vegetables give a good stir then add three and half cups of water mix well cover and cook till done.

If you want to make this khichdi in a pressure cooker then cook for 2 whistles.

Serve with plain yogurt or raita

This is my recipe for day 4 in Blogging Marathon 12th edition group 2 lets check the Marathon page .

Dal paratha

Hot paratha s with pickle and raita yummm this is my all time favorite meal. I have a friend Sweatha she is from Bihar Whenever I go to her place she used to make hot hot parathas for me. I can manage but cannot make paratha s like her. She used to make lot of variations in filling. Missing you sweatha.:(.. This dal paratha is inspired by her dal paratha but I made some changes to her recipe, will post the original recipe soon. Here I go with the recipe.

For filling:---

Chana dal --- 1 cup

Chopped green chillies --- 2

Onion --- 1 medium chopped

Fresh coriander leaves --- 1 tab sp chopped

Lemon rind --- 1 tab sp

Cumin seeds --- 1 tea sp roasted and lightly crushed

Salt to taste

For dough:---

Whole wheat flour --- 1&1/2 cup

Salt to taste

Oil -- 1 tab sp

Oil for frying.

Method:---

1. Wash and soak chana dal for 1/2 hour and cook till dal become soft.

2. Remove from heat and drain if any water and spread dal on a plate to remove extra moisture.

3. Mash dal well and add all other filling ingredients mix well to combine every thing and make golf size balls out of this dal mixture and set a side.

4.In a other bowl take whole wheat flour, salt add enough water to make a soft dough and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes.

5. Make small balls out of this dough and press in to small puri keep the dal mixture ball in the center of the puri and close from all sides to cover the filling.

6. Press this stuffed ball s in to round thick chapathis.

7. Heat a tawa (griddle) srinkle little oil and fry this dall paratha both sides till it turn in to nice golden.

8. Remove from pan and serve hot with pickle and raita. I served this with cauliflower pickle and boondi raita. boondi rita is the best combition for this dal parathas.

This is my third recipe for the theme delicious dal s in Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Carrot Pesarapappu Kura (Carrot and Moong Dal curry)

I know my yesterdays recipe Munakkaya pappu had a long list of ingredients and little long process too. Today's recipe is simple and easy to make and you can say this is a healthy recipe too. This recipe is fro my grand mother (fathers mother). she used to make the same recipe with cabbage to and with a combination of rice and rasam or with pulusu. Here is the recipe..

INGREDIENTS:--

Carrot -- 1/2 kg

Moong dal -- 1 cup

Green chillies --- 4

Onion --- 1

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 2 tea sp

Mustard seeds --- 1/2 tea sp

cumin seeds -- 1/2 tea sp

Curry leaves --- 2 springs

METHOD:---

1. Cut carrot in to small pieces ( means chopped carrot, I used my onion chopper to chop carrot).

2. Finely chop onion and green chillies too

3. Wash and soak moong dal in enough water for 1/2 hour.

4.Now heat oil in a pan add mustard seeds, cumin seeds, curry leaves fry for a while then add chopped onion and green chillies fry for 2 minutes in a low flame, add soaked dall and cook in a medium flame.

5. when the dall is 1/4 cooked add chopped carrot, salt, turmeric powder cook in a medium flame till carrot is cooked and dall is half cooked and all the water is evaporated.

6. Now keep the flame in high and stir for 2 minutes or till the curry become dry. There should not be moisture in this curry and carrot and dall are half done not over cooked.

Serve hot with rasam and rice or with roti..

Here is my one more recipe for delicious dall s theme in Blogging marathon 12 th edition at Vallis spice your life lets check the Marathon page

Munakkaya Pappu (Drumstick dall)

Again I am here with blogging marathon 12 th edition group 2. This time I have chosen delicious dalls as my theme for seven days. Munakkaya pappu(drumstick dall) I got this recipe from my amma(mother). This is a good combination with rice and dosa and even with chapathi. Here I go with the recipe.

INGREDIENTS:--

Tour dal --- 1 cup

Chana dal (split chick peas) -- 1/4 cup

Drumstick -- 2 cut in to 2 inch pieces

Onion -- cut in to big pieces

Tomato -- 1 big cut in to big pieces

Green chillies -- 2 slit

Salt to taste

Red chilli powder -- 1/2 tea sp

Turmeric powder -- 1/2 tea sp

Tamarind -- golf ball size ball soak in warm water

Jaggery -- a small piece or 1 tab sp grated

Oil --- 1 tab sp

Mustard seeds -- 1/2 tea sp

Cumin seeds -- 1/2 tea sp

Dry red chillies -- 2 broken

Curry leaves -- 1 spring

Asafoetida --- 1/4 tea sp

For Masala:---

Chana dal -- 1 tea sp

Urad dal --- 1 tea sp

Coriander seeds -- 1&1/2 tea sp

Cumin seeds -- 1 tea sp

Mustard seeds -- 1/4 tea sp

Fenugreek seeds -- 5 seeds

Black pepper seeds -- 1 tea sp

Dry red chillies -- 5 or according to your taste

Asafoetida --- 1/4 tea sp

METHOD:---

1.Mix both tour and chana dal wash and soak in 2 cups of water for 1/2 hour.

2. Fry all masala ingredients except asafoetida one by one till they turn in to light golden and starts giving a nice aroma.

3.Add asafoetida and set a side to cool then grind in to fine powder,set a side.

4.extract thick pulp from soaked tamarind and set a side.

5Now start cooking dall when dall fully cooked add drumstick pieces (we are not going to mash this dall so keep on cooking by adding all other ingredients one by one)

6. When drumstick pieces are half cooked add tamarind pulp, turmeric powder, red chilli powder, salt to taste. Hear If need you can add 1/2 cup water and keep on stirring but gently, take care that drunstick pieces should not break.

7. Cook for 5 more minutes then add onion and tomato pieces, slit green chillies give a good stir and cook for 5 minutes.

8. Now add curry leaves, ground masala, jaggery mix well cook for 2 minutes.

9.Heat oil add mustard seeds, cumin seeds, dry red chillies, asafoetida and add this tadka to munakkaya pappu(drumstick dall).

Serve with hot steamed rice, Ghee and pappad.

This is my first entry for Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Paneer Koftas in Lasuni Dhaniya Gravy

My 7th recipe with paneer in Blogging marathon. the combination of paneer and capsicum go very well that is my favorite too but this gravy with coriander and garlic flavor is just simply superb. Actually My plan for the last recipe with paneer in this marathon is a sweet. When I saw some crumbled paneer left in the fridge which I made for parathas. I already add salt and garam masala to this crumbled paneer so I cannot make any sweet with this. Then I decided to make koftas and I wanted to try them with a different flavored gravy so here is the recipe...

INGREDIENTS:---

Paneer --- 1 cup crumbled or grated

Green chillies --- 2 chopped

Salt to taste

Garam masala --- 1/2 tea sp

Bread slices -- 2

Oil for deep frying.

For gravy :---

Chopped coriander --- 1 cup

Garlic cloves --- 9

Green chillies --- 3

Onion -- 1 small chopped

Lemon juice --- from 1 lemon

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 1 tea sp

METHOD:--

1.Take chopped coriander leaves, Garlic, Green chillies, chopped onion and grind them in to a fine paste.

2. Add salt, lemon juice mix well and set a side.

3. Break bread slices in to small pieces, add paneer, green chillies Add salt to taste, garam masal mix well with your hands to make smooth dough.

4. Make small balls out of this paneer dough and deep fry in hot oil till they turn in to golden remove and set a side.

5. Heat one tea sp oil in a other pan add coriander and garlic paste, turmeric powder, salt to taste give a good stir and cook for 2 minutes.

6. A paneer koftas to coriander and garlic mixture mix well serve hot with roti or rice.

This is my last recipe in the theme of paneer for Blogging Marathon 12 th edition at Valli s spice your life lets check the Marathon Page

Paneer Bread Rolls

Bread rolls are my all time favorite snack.My mother used to make them in a round shape with potato filling and she use to call the bread bonda. Paneer filling gives a different taste and flavor to this rolls. You can add any other vegetables like chopped carrot, beans, green peas, sweet corn but vegetables dominate paneer flavor and taste. Here I go with the recipe..

INGREDIENTS:--

Paneer --- 1 cup crumbled

Capsicum -- 1/2 cup chopped

Onion --- 1 small chopped

Green chillies --- 1 tab sp chopped

Ginger garlic paste --- 1 tea sp

Salt to taste

Garam masala powder --- 1,2 tea sp

Fennel seeds --- 1 tea sp

Oil --- 1 tab sp

Bread slices --- 9

Milk --- 1/4 cup

Oil for deep frying.

METHOD:--

1.Heat oil in a fry pan, crush fennel seeds and add to oil then chopped onion fry for a while.

2. Now add chopped green chillies, chopped capsicum, ginger garlic paste give a good stir.

3.Then add crumbled paneer, garam masala, stir well and fry for 2 minutes.

4.Remove from heat and set a side.

5.Cut the edges of bread slices, sprinkle little milk over the bread slices to wet them.

6.Squeeze extra milk from bread slices place a spoon full of paneer mixture in one side of the bread slice and close from the other side.

7.Seal tightly so that the filling wont come out when you deep fry the rolls.

8.Heat oil for deep frying and drop prepared rolls in to the hot oil and fry till they turn in to golden.

Serve hot with green chutney and tomato sauce..

This is my post of the day 6 for Blogging Marathon 12 th edition at Vallis spice your life lets check the Marathon page

Cabbage And Paneer Paratha

I am a big fan of stuffed parathas and like them hot and crisp with curd and pickle.When ever I make paneer paratha s with only paneer they become soft with in few minutes. Then one fine day I saw this cabbage and paneer paratha in Taraladalas book. I really enjoy this parathas every time. Crunchiness of the cabbage and mild flavor of the paneer makes this parathas more interesting. Here I go with the recipe.....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Salt --- 1/4 tea sp

Oil --- 1 tab sp

For Stuffing:---

Cabbage --- 1/2 cup grated

Paneer --- 1 cup crumbled

Fresh coriander leaves --- 2 tab sp chopped

Green chillies --- 3 finely chopped

Salt to taste

METHOD:---

1.Sprinkle little salt over cabbage mix well and set a side for ten minutes.

2.Add salt and oil to the whole wheat flour sprinkle enough water, knead a soft dough,knead well for 5 minutes.

3.Now squeeze out the extra water from cabbage take it in a bowl and add chopped green chillies, crumbled paneer, chopped coriander leaves, little salt mix well to combine every thing.

4. Divide the dough in to equal portions, make small puris out of this dough and place the paneer mixture in the center of the puri cover from all sides to cover the paneer mixture and press this in to a thick round chapathi.

5. Cook the paneer stuffed chapathi on a hot tawa (griddle).

6.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

This is my 5th recipe with the theme paneer for blogging marathon 12 th edition At Vallis spice your life lets check blogging marathon page.

Paneer Tikka Kathi Roll

Kathi roll is one of the most popular food in fast food centers in India.Most of the rolls what we get in this fast food centers they make the roti with wight flour(maida).But we can use whole wheat flour rotis at home, which is a good source of fiber.The paneer and vegetable filling gives a good source of vitamins, calcium, the masalas and marination will give a typical Indian flavor.Totally these are the healthy and complete meal by themselves and a great choice for packed lunch.. Here how I made them....

INGREDIENTS:--

Paneer --- 100gms

Tomato -- 1 big

Capsicum -- 1 big

Oil ---- 1 tab sp

For Marination:---

Curd -- 1/4 cup

Ginger garlic paste -- 1 tea sp

chat masala -- 1/2 tea sp

Garam masala -- 1/2 tea sp

Red chilli powder --- 1 tea sp

Dried fenugreek leaves (kasuri methi) ---1 tea sp

Salt --- 1 tea sp or according to your taste

For rotis:--

Whole wheat flour ---- 1 cup

Fresh curd ---1 tab sp

Water for kneading the dough

Salt to taste

Cabbage --- 1/2 cup cut in to long strips

Onion -- 1/2 cup cut in to thin slices

Tomato sauce -- 1 /4 cup

1. Cut paneer, tomato, capsicum in to one inch cubes.

2.Take a bowl and add all marination ingredients mix well to combine everything then add paneer, tomato, capsicum pieces toss lightly and set a side to marinate for ten minutes.

3. In the mean time take whole wheat flour, salt,1 tab sp curd, and sprinkle enough water and knead a smooth dough.

4. Divide the dough in to equal potions and roll them in to thin rotis.

5.Cook the roti on a hot tawa(griddle), cook both sides remove and set a side.

6. Now heat oil in a non-stick pan add marinated paneer and vegetable pieces give a good stir.

7. Cook this mixture till all the masala coats over the pieces stir in between and cook in a high flame for five to seven minutes.

8.Now spread 1 tab sp of tomato sauce on each roti, sprinkle some cabbage strips and onion slices in the center of the roti .

10. Then spread good portion of paneer tikka filling and roll up tightly.

Serve hot with tomato sauce

this is my 4th recipe for Blogging Marathon 12 th edition by valli at spice your life let's check Marathon page what others were cooking to day

Kadai Paneer

Paneer and capsicum is one of the best combination in food.If it is a paneer tikka or any other curry these two ingredients go very well both together.Kadai paneer is a popular dish in paneer recipes.This one is a good combination for rotis, pulao.My recipe is little different then the original recipe. I like to marinate paneer before 1/2 hour whatever curry I am making with paneer, because Paneer did not have any taste.

So like this I made my Kadai paneer.....

INGREDIENTS:---

Paneer --- 100gms.

Capsicum --- 1 big

Tomato --- 1 big

Onion --- 1 big

Ginger, garlic paste --- 1 tab sp

Green chutney --- 2 tab sp

Coriander powder --- 1/2 tea sp

Cumin powder --- 1 tea sp

Garam masala --- 1/2 tea sp

Red chilli powder --- 1/2 tea sp

Dry mango powder --- 1/2 tea sp

Salt --- 1 tea sp or according to your taste

Oil --- 1 tab sp

METHOD:--

1.Cut paneer in to 1 inch cubes.

2.Take green chutney and ginger, garlic paste in to a bowl add paneer pieces mix well to coat paneer pieces, set a side for 1/2 hour.

3.Cut capsicum in to 1 inch strips, onion, tomato in to slices

4.After 1/2 hour heat oil in a deep frying pan add paneer pieces(add only paneer not the masala) fry till they turn in to golden.

5. Then add capsicum strips, sliced onion, coriander powder, cumin powder, dry mango powder, red chilli powder, salt to taste, left over masala which we marinate the paneer pieces stir well to combine everything.

6.Fry this till onion turns in to transparent then add sliced tomato keep stirring.

7. Cook for 5 minutes then sprinkle garam masala powder give a good stir and switch off the heat.

Serve hot with roti, chapati, pulao or simply with steamed rice..

This is my third recipe for blogging marathon 12 th edition at Valli s spice your life lets check the Marathon page what other marathoners were cooking.

Paneer and Cashew Chutney Pulao

Here is my second recipe with paneer for Blogging Marathon.Paneer is one of the best protein source for vegetarians. Paneer is an Indian cheese originated from eastern part of India commonly known as chhena. Now a days paneer dishes are getting popular in South India also.So most of the recipes with paneer will be in north Indian flavors.Todays my recipe with paneer is a chutney flavored rice with paneer and cashew nut let's check how I made it....

For chutney:--

Fresh mint leaves -- 1/2 cup

Fresh coriander leaves --- 1 cup

Green chillies ---- 4

Garlic ---- 4 flakes

Salt --- 1/4 tea sp

Lemon juice ---- 2 tea sp

Roughly chop mint,coriander leaves,garlic,green chillies take them in to a mixer jar, add lemon juice, salt and grind to a fine paste with out adding water.

Remove from mixer jar set a side.

Other Ingredients:---

Basmati rice --- 1 1/2 cup

Paneer -- 100gms.

Cashew nuts --- 15

Curd ---- 1 tabsp

Oil --- 1 tab sp

Cumin seeds --- 1 tea sp

Salt to taste

1.Cut paneer in to 1/2 inch cubes.

2. Take 1 tab sp green chutney,curd,paneer pieces mix well to coat paneer pieces and set a side for 1/2 hour.

3.In the same time soak rice for 15 minutes.

4. Heat a tawa(dosa pan) sprinkle 1 tea sp oil arrange paneer pieces(if any curd and chutney mixture left in the bowl set a side)

5. Fry paneer pieces till they turn in to nice golden color and set a side.

6.Heat oil in a fry pan add cashew nuts fry till golden remove and set a side.

7.Now add cumin seeds to the oil then add soaked rice with 3 tab sp green chutney and 3cups of water, salt,paneer pieces,left over curd and chutney mixture stir and cover.

8.Let it cook till the rice become soft and completely cooked.

9. Now add fried cashew nuts.

Serve hot with onion raita

This is my 2nd recipe for blogging marathon 12 edition day 2 at valli's spice your life

Paneer and Egg Grilled Sandwich

First Happy New Year and Happy Pongal to all my friends and readers of my blog. At last I am back to Blogging after a long break. I know this time my break is too long but it's ok some times it happens.Now will try to post my recipes like before.This time I am back with blogging marathon 12 th edition and my theme for this week is Paneer.Paneer is one of my very favorite ingredient here I go with my first recipe for this marathon Paneer and egg grilled sandwich

INGREDIENTS:---

Paneer --- 200gms.

Eggs -- 4

Green chillies --- 2 chopped

Onion ---- 1 big chopped

Coriander leaves --- 1/2 cup chopped

Capsicum(green bell pepper) -- 1 chopped

Fennel seeds --1 tea sp crushed

Oil --- 1 tab sp

salt -- 1/2 tea sp or according to your taste

Turmeric powder --- 1/4 tea sp

Green chutney ---- 2 tab sp

Milk ---- 2 tab sp

Bread slices --- 6

butter -- 1 tab sp

METHOD:---

1.Crumble the paneer and set a side.

2. Heat a fry pan add oil and crushed fennel seeds, chopped onion, green chillies, fry till onion become transparent.

3. Add crumbled paneer and fry till paneer turns in to light golden.

4. Now add chopped capsicum(green bell pepper),turmeric powder fry for a while

5.Take eggs and green chutney in a bowl beat well and add this egg mixture to onion, capsicum and paneer.

6.Sprinkle milk, salt mix well to make a burji consistence.

7.Sprinkle chopped coriander leaves on top mix well and remove the pan from heat.

8. Spread butter on the both sides of bread slice, place egg and paneer burji on one bread slice cover with the other bread slice then toast it on a hot grill or in a hot oven till it turns in to nice golden...

Enjoy this paneer and egg grilled sandwich with tomato sauce and a cup of tea or coffee.

This is my first recipe for blogging marathon by Valli at spice your life and lets check the blogging marathon page

Happy Vinayaka chathurthi to all

HAPPY VINAYAKA CHATHURTHI TO ALL MY FRIENDS AND READERS

Pidi Kozhukattai

This week I am paired with Vardhini for my 7 th recipe for Blogging Marathon#6 group 2. I have chosen this Pidi Kozhukattai from her space for my mini bite theme. A very healthy snack We also make this in Andhra as uppu undrallu. this is a special dish for vinayaka chaviti at my place.I made a small change to Vardhini's recipe. In her recipe she gave 3 tab sp toor dal I didn't use

that other then that I

didn't change any thing.Here I go with the recipe....

INGREDIENTS:---

Rice ---- 1&1/2 cup

Toor dal(split pegion peas) --- 3 tab sp(optional)

Cumin seeds --- 1 tea sp

Mustard seeds --- 1/2 tea sp

Uread dal --- 1 tea sp

Channa dal --- 1 tea sp

Dry red chilli s ---3 broken

Asafoetida --- one pinch

curry leaves --- 1 spring

Salt ---- 1 tea sp

Coconut --- 1 tab sp grated

Water ---3 cups

METHOD:----

1.Wash rice and dal(if using dal I didn't use dal) separately drain the water and dry on a cloth in the shade for 1 hour.

2.Grind rice and dal coarsely like upma rava(semolina).

If you like to use toor dal then first grind dal and cumin seeds. I didn't use dal so I added cumin seeds in the seasoning(tadka).

3.Heat oil in a thick bottom pan add mustard seed let them popup then add urad dal,channa dal,broken dry red chillis,curry leaves,asafoetida and fry for a while and add 3 cups of water.

4.Add grated coconut, salt keep the heat in high and bring to a full boil.

5.Now reduce the heat to low, slowly add rice rava and dal rava(if using)keep stirring till the mixture thickens and looks like half cooked upma.

6.Remove from the heat and let it cool till you can hold the mixture in your hands.

7.Now wet you hands, take a small portion from the mixture and shape it in to Kozhukattai or you can give a round shape like me.

8.spread this balls in a cooker vessel,cook in steem

for 15 minutes.

Serve with coconut chutney I can have them with out any side dish or chutney.

You can check beautiful step by step pictures in vardhiniskitchen

Let's check the other Marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Totakura-Ragi Vadalu

This is my 5th recipe for Blogging Marathon#6 group 2

INGREDIENTS:---

Ragi flour ---- 1 cup

Rice flour ---- 1 tab sp

Totakura(amaranth leaves) --- 1/2 cup finely chopped

Coriander leaves ---- 1/4 cup finely chopped

Onion --- 1 medium finely chopped

Green chillis --- 3 finely chopped

Cumin seeds ----- 1 tea sp

Salt ---- 1/2 tea sp

Oil for deep frying

channa dal(split chick peas) --- 1/4 cup wash and soak for 1 hour

METHOD:---

1. Take ragi flour, rice flour,chopped amaranth leaves, chopped coriander leaves,cumin seeds,Channa dal(drain the water crush in a blender),chopped onion,chopped green chillis,salt mix well to combine every thing.

2. Sprinkle 1 table spoon water and make a dough like puri dough. If you make a ball with this dough that should not break so add little water mix and see if require sprinkle some more water.Don't add too much water so take care other wise your vadas will drink oil when you fry them.

3.Heat oil in a deep frying pan.

4.Take a golf ball size dough and press it on a banana leaf in to rounds and make hole in the middle.

5. Drop this vadas in to hot oil fry in a high flame till vadas turn in to dark brown color.

Remove vadas from hot oil in to a kitchen towel.

Serve hot with coriander chutney or coconut chutney.

Lets check the other Marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Oat And Nut Cookies

Now a days I trying oats recipes.I have them as a porridge but my husband doesn't like oats as a break fast. As every body knows oats are generally considered as a healthy food.Its consumption is believed to lower bad cholesterol and reduce the risk of heart disease.It contain soluble fiber this type of fiber helps to reduce the bad cholesterol.In India people are accepting this in there meal.Few years back only Quaker oats is there in Indian market but now there are some Indian brands also and nothing different between both products any way. in my oats recipes list I tried this cookies with some nutty flavor hope you all like this check it here..........

This is my 4th recipe for blogging marathon#6 group 2

INGREDIENTS:---

Whole wheat flour --- 250g

Oats --- 100g

Baking powder --- 1/2 tea sp

Sugar ---- 30 g

Butter ---- 50g

Almond ----- 10

Cashew nuts --- 1 tab sp (for topping)

Cardamom ---- 4

Milk ----- 1 tab sp if required

METHOD:----

1. For almond powder take 10 almonds and dry roast then for few seconds, grind in to a coarse powder and set a side.

2. Take sugar and cardamom seeds and grind in to a fine powder.

3.In a mixing bowl take wheat flour,oats,baking powder,1/2 tab sp cashew nuts mix well to combine every thing, set a side.

4. In a other mixing bowl take butter and sugar powder,beat this two ingredients till they turn in to a creamy texture.

5.Now add wheat flour and oat mixture mix well to make a stiff dough.

6. In this stage you feel that the dough is stiff then add 1 tbsp milk and mix well.

7. In the mean while preheat the oven at 200C for 10 minutes.

8.Roll the dough in to 1/4 in thick circle and cut with cookie cutter

9.Place them on the greased baking tray and bake for 15 minutes at 170 c
Remove from oven and cool on a wire rack.Transfer this crisp nutty flavored cookies in a air tight container.

Let's check the other marathoners

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

here

Bonda

A favorite tea time bite in Vijayawada,Along with mirapakaya bajjilu, punugulu This one is a very popular snack in tea shops.There is a tea shop near by my house there they start making mirchi bajji and this bonda 4 o clock in the evening,every thing will be finish by evening 6 o clock.I was watching this process almost from 20 year s. Here I gave the recipe for small quantity but in the shops they make a dry powder with rice,urad dal and sago in a large quantity and mix this powder with curds.You can make this powder at home by soaking 1kg rice for over night drain the water and dry the rice in a hot sun till the rice become totally dry. Fry 200 gm urad dal till nice aroma comes out,Add fried urad dal and sago to the rice and make a powder in the mill.this powder will stay for 3-4 months,when ever you want take 1 cup powder add 1 cup sour curd and make bondas.Or you can do like this also.....

This is my 3rd recipe for Blogging marathon#6-group 2

INGREDIENTS:---

Rice ---- 1 cup

Urad dal --- 1 tab sp

Pearl sago -- 1/4 cup

Sour curd --- 1/2 cup

Salt --- 1 tea sp

Soda bi carbonate -- 1/4 tea sp

Oil for deep frying

METHOD:-----

1.Wash and soak rice, urad dal,sago in enough water for 4 hours.

2.After 4 hours drain the water and grind with curds in to a fine past.If require you can add little water but this batter should be like vada batter so don't add extra water.

3. Remove the batter from grinder add salt and soda bi carbonate mix well to combine every thing.

4. In the mean while heat oil in a deep frying pan.

5.Make golf ball size balls out of this batter and drop them in to hot oil slowly.

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

Serve hot with coconut chutney and tea

Lets check the other marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Oats Ponganalu - Oats Paniyaram

In my child hood we don't know what oats is. But now a days oats became quite common in every body's kitchen.People started having oats as their break fast and also making many delicious dishes also with oats.I always try to make a dish with less oil and in a healthy way. I don't want to use maida(all purpose flour) in this batter so I used rice flour and chick pea flour and the curd should be sour.I used 5 green chillies so that no need of any chutney(I realy want to avoid coconut chutney) adding chillies is totally depending on your taste according to you taste you can reduce or increase them.So lets check the recipe....

This is my 2 nd recipe for the theme Mini Bites in Blogging Marathon #6 group 2

INGREDIENTS:----

Oats --- 1 cup

Soar curd --- 1 cup

Chick pea flour --- 2 tab sp

Rice flour --- 2 tab sp

Onion ---- 1 big chopped

Green chillies ---- 3 finely chopped

Cumin seeds --- 1 tea sp

Salt ---- 1 tea sp

Fresh coriander leaves --- 1/4 cup finely chopped

Oil ------ 2 tab sp

METHOD:---

1.Take oats and curd in a mixing bowl mix well and soak oats for 10 minutes.

2.Add chick pea flour,rice flour,chopped onion,chopped green chillies,cumin seeds,salt,coriander leaves mix well to combine every thing

3.Now add a 1/4 cup water and make a batter.This batter should be like a thick idli batter consistency hummm what else I can give an example yes this consistency like tined condensed milk consistency.

4.Heat ponganalu pan in a mediun heat, add a few drops of oil to each impression.

5. Pour a tab sp full batter in each impression,cover the pan with a lid,cook in a medium flame for minutes.

6.After 5 minutes remove the lid gently turn the other side and cook for 5 minutes or they turn in to nice golden color.

7.Remove from pan and repeat the process with the remaining batter.

8. Serve hot with coconut chutney or chutney pody(karam podi) and a cup of tea.

Let's check what our fellow marathoners were cooking to day.

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Sorakaya vadalu --- Bottle Gourd Vada

Again one more week of Blogging Marathon. I enjoyed doing first week with regional recipes and this week I have chosen Mini Bites as my theme.To days my recipe is Sorakaya vadalu(bottle gourd vada). Bottle gourd vada is made with rice flour, grated bottle gourd and spices.usually we make rice flour vadas with grated coconut or finely chopped spring onion.I planed spring onion vadas,but when I saw a bottle gourd in my garden,I got this idea instead of spring onion. Garden fresh bottle gourd will give a better and different taste right? so the recipe was born.

So this is my first recipe for the Blogging Marathon # 6 group 2. Hope you all enjoy this recipe.

INGREDIENTS:---

Rice flour --- 1 cup

Channa dal (split chick peas) -- 1 tab sp soak for half an hour

Bottle gourd -- 1/2 cup(peal the green skin and great the bottle gourd)

Green chilies --- 3

Ginger -- 1/2 inch piece

Cumin seeds --- 1/2 tea sp

Oil --- 1 tab sp

Salt --- 1/2 tea sp

Oil for deep frying

A small piece of plastic sheet or a butter paper for making vadas or you can use a banana leaf also.

METHOD:--

1.Peal and cut ginger in to small pieces add green chllies,soaked channa dal,cumin seeds and grind all these ingredients in to a coarse paste

2. Take rice flour,grated bottle gourd, ginger and green chilli paste, salt in to a mixing bowl.

3. Heat 1 tab sp oil till smoking stage add this hot oil to rice flour and bottle gourd mixture, mix with a spoon to combine every thing.

4.Sprinkle 1 table spoon water and make a dough like puri dough. If you make a ball with this dough that should not break so add little water mix and see if require sprinkle some more water.Don't add too much water so take care other wise your vadas will drink oil when you fry them.

5. Heat oil in a deep frying pan.

6.Take a golf ball size dough and press it on a banana leaf in to rounds like small puries and make hole in the middle.

7. Drop this vadas in to hot oil fry in a high flame till vadas turn in to nice golden color.

Remove the bottle gourd vadas from hot oil in to a kitchen towel.

Serve hot with Aam ras or tomato ketchep but Aam ras is the best combination for this Bottle gourd vadas or you can serve them with coconut chutney also.

Let's check the other marathoners here

I am sending this to Kid's delight- Mini bites event at Champa s

Versatile Vegetarian Kitchen event started by Sri Valli .

Pyaz Ki Kachori (Rajasthani)

OMG it's already the last day for this week blogging marathon.I can not be leave This I have posted 7 Rajasthani recipes for my theme regional recipes.I am realy enjoying this Marathon, for that thanks to Valli.This month Valli made a change in each group she made pairs of each 2 marathoners in that list I am paired with Priya of Priya's Easy N Tasty Recipes a good friend friend of mine and a great cook. I have chosen this Pyaz Ki Kachori for my theme Regional recipes-Rajasthan from Priya's place. This pyaz Ki Kachori is very popular in Rajasthan. This is my 7th recipe for Blogging Marathon#6 here I go with the recipe and thank you so much for the delicious recipe Priya We enjoyed it a lot...

INGREDIENTS:---

Maida(all purpose flour) --- 2 cups

Ghee --- 1/4 cup

Salt ---- 1/2 tea sp

Oil for deep frying

For filling:---

Onions ---- 2 cups chopped

Nigella seeds(kalonji) --- 1 tea sp

Fennel seeds -- 2 tea sp

Bay leaves ----2

Green chillies --- 1 chopped

Chick pea flour --- 2 tab sp

Coriander powder --- 2 tab sp

Red chilli powder --- 1 tea sp

Garam masala -- 1 tea sp

Fresh coriander leaves --- 2 tab sp chopped

Oil ---- 2 tab sp

Salt ---- 1/2 tea sp

METHOD:---

1.Mix flour,salt,ghee mix well to combine every thing and turn like bread crumbs.

2.Add little by little water and make a stiff dough,knead well till soft set a side at least for half an hour.

3.Heat oil in a pan add nigella seeds,fennel seeds,bay leaves, chopped green chillies,chopped onions and fry till onion turns in to light brown

4. Then add chick pea flour,coriander powder,red chilli powder,garam masala,salt and fry for 3 minutes.

5. Now add chopped coriander leaves mix well and discard the bay leaves and remove from heat and let it cool completely.

6.Divide the dough in to equal portions

7.Now moisten palms with little oil and take one wheat flour ball and give it a cup shape with your fingers (or you can press these balls in to small puri )

Keep 1 tea sp full onion mixture in the middle of the puri and close from all sides and pinch to close.

8.Now again press them to flatten in to small puri s with hand, repeat with the remaining dough.

9.Heat oil in a deep frying pan and keep the heat in low flame and droop this puri s in to hot oil and fry till golden color.(you have to heat oil till smoking stage switch off the flame for few sec. and then keep it in a low flame and then add puri s and fry them)

Serve with green chutney or mithi chutney and tea.

Let check the other marathoners here

Rajasthani Gatta Curry

Rajasthani Gatta Curry is again a chick pea flour based curry from Rajasthan.with out Gatta curry rajasthani meal is incomplete. This recipe I have noted from a small hotel cook in Jaipur.Two years back we visited Jaipur in our vacation and I ask my guide I need to have a traditional rajasthani meal.so My guide took me to a small hotel,where I had a rajasthani thali with dal-baati-churma, gatta curry, bajara roti,some beans curry,aloo bartha and lots of sweets.Realy that was a huge lunch that day, I could't walk back to my hotel.So that time I took the recipe from the cook and Today here I am with the recipe. This is the 6th recipe from my regional recipes theme for Blogging Marathon#6

INGREDIENTS:----

For Gatta s ---

Besan (chick pea flour) --- 1 cup

Turmeric powder -- 1/4 tea sp

Red chilli powder --- 3/4 tea sp

Coriander powder --- 12 tea sp

Fennel seeds --- 1/2 tea sp crushed

Carom seeds(ajwain)-- 1/2 tea sp crushed

Salt ----- 1/2 tea sp

curd(yogurt) --- 2 tab sp

For Gravy:----

Ghee --- 2 tab sp

Onion seeds(kalonji) --- 1/2 tea sp

Cumin seeds ----- 1 tea sp

Curry leaves --- 10 leaves

Curd --- 2 cups

Chick pea flour --- 2 tab sp

Turmeric powder --- 1/2 tea sp

Red chilli powder --- 1 tea sp

Coriander powder --- 1/2 tea sp

Salt -- 1tea sp or according to your taste

METHOD:--

For making Gattas:

1.Mix chick pea flour,crushed fennel and carom seeds,turmeric powder,red chilli powder,salt,curd mix well and make a stiff dough.

2.Roll this chick pea flour dough in to long strips(like sausage strips)

3.Boil water in a pan and drop this strips in to the boiling water, cook for 5 minutes.

4.Remove from heat and drain water, cut Gattas in to small pieces and set a side.

5.Take curd in to a mixing bowl add red chilli powder,turmeric powder,coriander powder,salt, chick pea flour and whisk well to combine every thing

6.Heat ghee in a thick bottom pan add cumin seeds, onion seeds and curry leaves fry for a while.

7.Now add the curd mixture and bring to a full boil, stir continuously to avoide to curdle the yogurt mixture

8.Reduce the flame add Gatta pieces and cook till the gravy comes in to medium thick consistency.

Remove from heat and serve hot with bajre ki roti or with steamed rice.

Lets check what our fello runners were cooking to day

Rajasthani Bhindi

Rajasthani Bhindi is a stir fry recipe which goes very well with Dal-Chawal(my favorite).when I started cooking this Rajasthani recipes in this Blogging Marothan I realize that most of the recipe's they cook in a healthy way of course they use ghee a lot and one more ingredient in there cuisine is Besan.In almost all recipes I think Besan is one of the Impartent ingredient.In that array This is one recipe From Rahasthan, Rajasthani Bhindi. This is the 5th recipe for Blogging Marothan#6 in my theme Regional recipes.Here I go.....

INGREDIENTS:---

Bhindi(okra) ---- 250g

Check peaflour(besan) ---- 3 tab sp

Red chilli powder --- 1/2 tea sp

Coriander powder --- 1 tea sp

Cumin powder ---- 1 tea sp

Dry mango powder(amchur)-- 1 tea sp

Turmeric powder -- 1/2 tea sp

Garam masala powder --1 tea sp

Salt ---- 1 tea sp or according to your taste

Kalonji(onion seeds) ---- 1/2 tea sp

Saunf(fennel seeds)---- 1tea sp

Cumin seeds (jeera) --- 1/2 tea sp

METHOD:----

1.Wash and wipe okra(bhindi) set a side to dry for 5 minutes.

2.Cut the ends and make a slit one side.

3.In a mixing bowl take chick pea flour,red chilli powder,cumin powder,coriander powder,turmeric powder,dry mango powder,garam masala powder,salt,1 tab. sp. oil mix well to combine every thing.

4.Now fill this masala in to the okra and set a side.

5.Heat oil in a fry pan or kadai(deep frying pan)add fennel, onion and cumin seeds, fry for a minute then add the stuffed okras cover and cook for 10 minutes

6.After 10 minutes remove the lid and mix gently and stir fry till okras turn in ti nice golden color this will take another 10 - 15 minutes.

Remove from heat and serve hot with Dal-Chawal or with roti.

Lets check what our other blogger friend were cooking to day.

Chane Jaisalmer Ke

Jaisalmer- Jaysalmer The city of sands the city of forts.this beautiful Golden city lies in the middle of the desert so that it is surrounded by sands.The city of jaisalmer has it's own distinct food culture and cuisine which is little different from other Indian cuisine.There are so many special dishes from this area few are like Ker sangri, Kadhi pakode, banon aloo and this Chane ki sabji from jaisalmer I have chosen for today s Rajasthani recipe for Blogging Marathon#6.

INGREDIENTS:---

Kala chana (black chick peas) ---- 1 cup

Yogurt ----- 1 1/2 cup

Besan (chick pea flour) --- 1 tab sp

Turmeric ---- 1 te asp

Salt ---- 11/2 te asp

Asafoetida ---- 1/2 tea sp

Green chillies -- 4 slit

Red chilli powder --- 1 tea sp

Coriander powder --- 1 te asp

Garam masala powder -- 1/2 tea sp

Chat masala ---- 3/4 tea sp

Cinnamon -- 1 inch stick

Cloves --- 4

Green cardamom --- 3

Cumin seeds -- 1 tea sp

Ghee --- 2 tab sp

Sliced onion -- 1 tab sp

Chopped coriander leaves --- 1 tab sp

METHOD:----

1. Wash and soak chane for over night in enough water.

2.Pressure cook chane for 3 whistles in the same water.

3. Mash chane lightly and set a side.

4.Take yogurt in a mixing bowl whisk well to give smooth texture.

5.Add chick pea flour,red chillie powder,turmeric powder,garam masala powder,chat masala powder,coriander powder and again whisk well that no lumps form.Add green chillies Asafotieda and mix well.

6.Heat ghee in a pan add cinnamon.cloves,cardamom and cumin seeds when they begin to change the color add yogurt mixture, salt mix well.

7.Now add chane and 1/2 cup water if required,mix well and bring to a full boil and cook for 5 more minutes.

Remove from heat,garnish with coriander leave and sliced onion.

Serve hot with puri...

Lets check what our friends were cooking today.

Rajasthani Dal - Baati

Dal-baati-churma these three are the most popular and traditional dishes From the beautiful and color full state Rajasthan.These three dishes are commonly eaten on the special occasions like wedding ceremonies and also some religious occasions. Baati is a hard, unleavened bread which is made by whole wheat flour and cooked on coals and then served with ghee and dal. It is considered as a long shelf life and nutritional food.When you cook them on the coals they turns heard from out side but soft and sponge from in side.Break cooked hot baati with your hand pour lots of dal and ghee over it and enjoy it hot.

Dal-Baati is my 3rd dish from Rajasthan for Blogging Marathon-6

I didn't cook the baatis on coals,I baked them in the oven at 220C for 45 minutes.

let's check how I made them....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Suji ----- 1 tab sp

Salt ---- 1/2 tea sp

Saunf -- 2 teasp

Ajwain --- 2 tea sp

Water to make a soft dough

METHOD:---

1.Take flour,suji, saunf, ajwain,salt in to a mixing bowl add enough water and knead in to a soft dough cover and leave a side for 1 hour.

2. Take the dough and roll in to small lemon size balls and leave a side for few minutes.

3. Cook this wheat dalls on hot coals till they puffed up and golden in color.

4. if you would like to bake them in the oven then preheat the oven at 200 C for 10 minutes.

5. Place the wheat balls on a baking try and brush with ghee and bake them at 220C for 45 - 50 min.Here the baking time depends on your oven heat my oven took 45 min so check in between and turn off the heat

Serve hot Batti s with lots of dal and ghee enjoy.

Check my Dal recipe here

Lets check what my other friend were cooking today

Rajasthani Panchmel Dal

Panchmel dal a perfect blend of 5 different lentils cooked in fragrant spices and thempered with asafotida,cumin and coriander powder.when you serve this dal with roti and a subji that will be a protein packed full meal.when first I read this recipe I thought ok we are using 5 lentils and which flavour we get in this dal.But really it is delicious .it goes very well with any roti and even with rice.We enjoyed this with palak and cabbage parathas, pickle. To day is the second day of Blogging Marathon 6,this is my second recipe for regional recipes from Rajasthan. Hope you all enjoy my recipes..
Recipe source from Priya of Mharo Rajasthan's Recipes....

INGREDIENTS:-----
Toor dal(split pigeon peas) --- 1/4 cup
Moong dal (split mung bean or green bean)--- 1/4 cup
Chana dal(split chick peas or garbanzo beans) -- 1/4 cup
Masoor dal(split red lentils) ---- 1/4 cup
Green hole moongdal(hole green mung beans)---- 1/4 cup Wash and soak this green mung beans in enough water for 8 hours.
Soak all other dals for 10 minutes.
Onion ---- 1 finely chopped
Tomato --- 1 big finely chopped
Red chilli powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder -- 1 tea sp
Cumin powder --- 1 tea sp
Garam masala 1/2 tea sp
Salt ---- 2 tea sps or according to your taste.
Oil -- 1 tea sp

FOR SEASONING:---
Mustared seeds -- 1 tea sp
Cumin seeds --- 1 te asp
Green chillies --- 2 finely chopped
Onion --- 1/2 cup finely chopped
Ginger --- 1 inch piece very finely chopped or crushed
Garlic ---- 6 cloves finely chopped or crushed
Ghee --- 2 tea sp
Fresh coriander leaves --- 1/2 cup finely chopped.
METHOD:---
1.Heat oil in a thick bottom pan add 1 chopped onion and fry till translucent then add chopped tomato and cook for few minutes.
2.No add red chilli powder,coriander powder,cuminpowder,salt and fry for 2 minutes.
3.drain dal's from water(drain water in to othe bowl sothat you can use the same waster for cooking the dal)and add ths dals to onion and tomato mixture,fru for 3 minutes.
4. Then add enough water to cook dal, cook till they are done(if you like to cook dal in apresure cooker then cook for 2 whistles.)
5.Add more water to bring a desire consistency,add garam masala powder bring to a boil.
6. In the meanwhile heat ghee in a other pan add mustard seeds let them popup then add cumin seeds,chopped green chillies,ginger,garlic,onion and fry till nice arom comes out.
7. Add this seasoning and chopped coriander leaves to cooked dal mix well.
Serve hot with roties or plain steamed rice.
Let's check what our other friens were cooking to day

Lapsi

I again joined in Blogging Marathon. I don't want to miss this marathon because I learnt a lot from this.Last month I missed this but this month again I am in the marathon
Rajasthan the land of King's, palaces and Desert. Rajasthani cuisine is very much influenced by life style and availability of ingredients. Most of the Rajasthani recipes they could last for several days and could be eaten with out heating. So for this month's marathon I have choosen my theme Regional Recipes from Rajasthan.
Sweet dishes are never referred as a dessert in Rajasthani cuisine, because Rajasthani sweets are had before, during and after the meal. There are a wide range of sweet dishes in Rajasthani cuisine, Sweets are relished as much as the spicy curries.Sweet dishes have an importent place in Rajasthani meal. In that list Lapsi is one of the famous and traditional sweet dish in Rajasthan.Let's check how to make Lapsi in Rajasthani style.......

INGREDIENTS:---
Lapssi (broken weat) --- 1 cup
Sugar ----- 1 cup or you can use 3/4 cup grated jaggery
Hot water --- 2 1/2 cups
Almonds -- 2 chopped (I used 10 cashew nuts)
Raisins ---- 10 no.
Ghee --- 3/4 cup

METHOD:---
1.Heat ghee in a thick bottom pan and add broken weat to ghee, fry till it turns in to pinkish color.
2. Add 2 cups of hot water mix well, cover and cook in alow flame till all the water evaporated and lapsi is almost done.
3. Add sugar mix well add remaining 1/2 cup water mix well.
4. Now place a tawa under the pan, reduce the heat to low and cook for 8-10 minutes, mix in between when ghee starts oozing from the sides of the pan remove from heat.
5. Garnish with blanched almonds or fried cashew nuts and risins and serve hot.

Lets check what the othe marathoners are blogging to day

Iyengar Bakery Khara Biscuits For ICC

I am back with ICC recipe. I could'nt post my recipes from last 2 months and I missed last months ICC too. This month I don't want to miss the challenge because it's my all time favorite. Thanks to Champa for this mouth watering recipe.I just love those Iyengar bakerys benne biscuit,masale toast and khara bun.I enjoyed baking this flavour full biscuits. Thanks to Valli for choosing this recipe.

INGREDIENTS:----
All purpose flour(maida) --- 2 cups (250 g.)
Butter ----- 1/3 cup (50g.)
Sugar ---- 4 tsp (20g.)
Salt ---- 1 tsp (5 g.)
Green chillies ---- 2
Coriander leaves --- 1 tab sp chopped
Yogurt or Curd ---- 2 tab sp

METHOD:----
1. Pre heat the oven at 170 c.
2. Grease the baking tray with little butter or oil and leave a side.
3.Shift flour,salt in to a mixing bowl and set aside
4. Take butter(make sure your butter should be at room temperature) and sugar in a other bowl, beat well till sugar and butter turns creamy.
5. Add curd to butter and sugar mixture continue to beat.
6. Now add flour and salt, mix slowly with your hands mixwell
7.Mix well to combine every thing. In this stage you feel that the dough is stiff then add 1 more tbsp cured and mix well
8.Add chopped green chillies and coriandr leaves to the dough and mix well to combine every thing.
9.Roll the dough in to 1/4 in thick circle and cut with cookie cutter
10.Place them on the greased baking tray and bake for 15 minutes at 170 c
Remove from oven and cool on a wire rack.Transfer this crisp spicy biscuits in a air tight container.
We enjoyed this yummy biscuits with Mango juice

Happy Ugadi

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HAPPY UGADI TO ALL