Carrot And Pesarapappu Dosa- Carror And Moong Dal Dosa

Carrot and Pesara pappu dosa, this is not Andra pesrttu. This dosas are made with split moong dal (pesarapappu). No need of fermentation because we are mixing this dal batter with already fermented dosa batter. Just soak dal for 2 hours grind and mix with dosa batter this process will take only two and half hours time. If you dont have dosa batter then mix 1/4 cup rice flour to dal batter and add 1/2 tea sp of cooking soda or 1 tea sp or 1 small pack of eno mix to combine every thing (don't over mix after you add eno)  you carrot and moong dal dosa batter is ready. Even you don't have any of this ingredients grind dal with carrot by adding thin lightly sour butter milk then add 1/4 cup of pan cake mix and mix well and this variation also makes a soft delicious carrot and moong dal dosas. Hope you all like this recipe.
INGREDIENTS:---
Moong dal -- 1 cup soaked in water for 2 hours
Dosa batter  ---- 1/2 cup
Carrot  ---- 1 big chopped
Green chillies --- 2 chopped
Ginger  --- 1/2 in ch piece pealed and chopped
Salt to taste
Oil for frying dosa s
Grated carrot  --- 1/4 cup optional for topping ( you can top this dosas with chopped onion and chopped palak, methi leaves or any other vegetable. but adding other vegetables give a different flavor, they dominates carrot flavor so adding other vegetables is totally your choice.).
METHOD:---
1. Drain water in to other bowl from moong dal ( so that we can use the same water for grinding the dal. So before you soak dal wash the dal well for 2 times and soak it in the fresh water.) and grind dal with ginger, green chilli, carrot, salt in to a fine paste.
2. Take the ground dal in to a mixing bowl and add dosa batter mix well to combine every thing.
3. Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges, sprinkle some grated carrot on top and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. Serve hot with coriander chutney or onion chutney (spicy chutney s will be the best choice for this dosas.).
This is my fourth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes.. 

Karam Dosa

The next two recipes in this week I have taken is Dosa for Blogging marathon 14th edition in the theme of combo themes of 3. This karam dosa recipe is a mix of 2 dosa recipes which is Pullatlu and pulibongaralu.Pulibongaralu is one of the dosa veriety which we make with left over sour dosa batter in this we add onion and green chilli paste to make the sour batter to spicy . Will post pulibongaralu recipe soon.Now lets check the recipe for Karam dosa.
INGREDIENTS:---
Dosa batter  --- 1 cup
Curd  ---   1/2 cup
Ragi flour  --- 2 tab sp
Maida  ----  2 tab sp
Onion --- 1 medium chopped
Green chillies  --- 4 or according to your taste
Salt  --- 1/2 tea sp
Cumin seeds --- 1 tab sp
Oil for frying dosas
METHOD:---
1. Grind onion, green chillies in to a coarse paste.
2. Beat curd and add dosa batter,  onion, green chilli paste, salt to taste, maida, ragi flour, cuminseeds mix well to combine every thing. Can add little water if required.
This batter should be like othappam batter.
3.Heat a skillet or a dosa pan in a medium heat and pour 1 ladle batter on hot pan, spread it in to a circle drizzle a little oil along with edges and let it cook for 1 minute.
4. Then flip the dosa other side, cook for one more second.
5. This dosas will be very soft so be care full when you are flipping the dosa and make little thick then normal dosa.
Serve this dosas with coconut chutney or pappulapodi.
Actualy no need of any chutney for this dosa we have already added green chilli and onion paste, this paste will give a chutney flavor and spicy taste to this dosas.
So serving with chutney is totally your choice.
This is my third recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..
 

Oats And Corn Khichdi

I am a person who like to have porridge in breakfast.This I have started 2 years back I normaly have porridge for my dreakfast with any cereals like oats, wheat, ragi . Normaly I used to take them with milk, honey and fruits. Being a spicy food lover I get bored with this sweet poridge and I tried to mix my cereals with Dal or sambar then I got this Idea of making upma and kichdi with my cereals and I like that taste.So that I change my breakfast some days spicy and some days sweet. In that arry of spicy poridge recipes this Spicy Oats And Corn Khichdi is my favorite breakfast. Hope you also like this version.
INGREDIENTS:---
Oats  ---   1 & 1/2 cup
Split moong dal  --- 1/2 sup
Sweet corn kernels  --  1/4 cup
Green peas  ---  1 tab sp
Onion  ---- 1 medium size chopped
Ginger, Green chilli paste  --- 1/2 tea sp
Kasuri methi ---- 1 tea sp crushed (you can use fresh methi leaves also)
Cumin seeds  ----- 1/2 tea sp
Oil   ----- 1/2 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
You can add any other vegetables like choped carrot, beans, spinach, cauliflower and curry leaves. I have only peas in my fridge so I didn't add any other vegetables.
METHOD:--
1. Wash and add 1 cup water to moong dal, start cooking in medium heat till dal splits.
2. Now add turmeric powder, green peas, chopped onion, sweet corn and cook till dal become soft and vegetables are cooked ( If you would like to cook this in a preasure cooker then cook for 1 whistle).
3. Take an other pan and dry roast oats for few seconds switch off the heat and set a side
4. Add ginger green chilli paste, oats, kasuri methi, salt to taste, 1/2 cup more water to dal mixture mix well and cook for 5 minutes, switch off the heat.
If you like to make your khichdi in a thin consistency the add some more water, bring to a full boil and then add tadka.
5. In a small pan heat oil add cumin seeds fry for a while and add this to oats and corn khichdi mix well adjust the taste and serve hot with pickle or as it is.
This is my second recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

Ragi Java -- Ragi Kuzhu

Yet another week of Blogging Marathon. This week I have chosen the theme of  combo themes of 3. In this theme we have to cook 2 recipes from any 3 themes. So first two I am goikg to cook with whole grains. In this whole grains my first choice is Ragi - Finger millet. My recipe for to day is Ragi java aka Ragi Kuzhu means Finger Millet Porridge with butter milk.This Ragi java is a perfect break fast for summer. One portion of porridge will keep you cool and full for long time.For kids you can make this with milk and sugar or jaggery. And here is the recipe...

INGREDIENTS:---

These ingredients make 2 glaces of ragi java.
Ragi flour  ---- 1/2 cup
Butter milk  ---- 1& 1/2 cup
Salt to taste
Water  --- 1& 1/2 cup
sliced onion -- 1tab sp
chopped coriander  --- 1 tab sp
chopped green chilli   -- 1 tea sp optional
If you like can add 1/2 cup of broken rice Biyyapu rava again that will increas calories so I didn't use in mine. And can use cooked wheat rava also.. that is totally your choice. You would like to add any of this rava first cook rava and then add ragi flour to cooked rava then cook again till it become like a porridge
METHOD:--
 1.  Dilute ragi flour with 1/2 cup water and set a side for over night. means you are going to ferment the ragi flour
2. After 8 hours or next day morning in a heavy bottom pan boil 1 cup water, bring to a full boil then add fermented ragi flour batter and cook in a medium heat, stir continously.
3. Add little salt and stir and cook for 10 minutes in a medium low heat.to check whether it is cooked or not dip your finger in cold water, touch the ragi mixture, If it is not sticking to your finger then it is cooked.
4.Switch off the heat and set a side to cool. After some time Ragi poridge will become thick.
5. Now add butter milk, sliced onion,chopped coriander and green chillies mix well to combine every thing and enjoy this healthy breakfast with a pickle or just like that.
My choice is with a piece of lemon pickle or just coriander and cumin power (dhaniya jeera powder).
After adding butter milk you fell still it is thick the add some more water or butter milk adjust the salt. I like my java little thick..
This is my first recipe for Blogging  Marathon 14 th edition in the theme of combo theme of 3 let s check the marathon page for the other recipes.

Dates And Oats Bobbatlu

To day is the last day of this week marathon. This is my final recipe for this Festival food- quick and easy Mithai theme. I wanted to post a bobbatu recipe for this last day because tomarrow is ugadi. Bobbatu is the special dish for this Ugadi feast . Again I tried a different filling for bobbatu. This time I want to make a healthy and insted of sugar or jaggery I want to use some thing else. The Dates came to my thought and some  thing I want to mix with dates . I have already posted a recipe with dry fruits and dates so not dry fruits. My next choice is oats Yes it is a different combination for bobbatu filling. So here came the recipe.
INGREDIENTS: ---
Wheat flour --- 1 cup
Water  --- 1/2 cup
Salt a pinch
Oil or ghee for frying
Mix salt and wheat flour add water and make a soft dough cover and set a side.
FOR FILLING:--
Dates  ---- 100 gms
Oats   ---- 1/2 cup Powder
Milk  --- 1 tab sp
Cardamom powder  --- 1/2 tea sp
1. Remove seeds and chop dates add milk to dates and cook,keep on stirring on a low flame till the dates melts and become like a paste.
2. Now add oats powder, cardamom powder mix well to combine every thing with in few seconds it will become like a lump switch off the heat and let it cool.
3. Make small balls out of this dates and oats mixture and set a side.
4.  Make small balls out of  dough and press in to small puri keep the Dates and oats mixture ball in the center of the puri and close from all sides to cover the filling.
5. Press this stuffed ball s in to round thick chapathis.
6. Heat a tawa (griddle) sprinkle little ghee and fry this Dates and oats bobbatlu both sides till it turn in to nice golden.
Serve with ghee in Ugadi thali or thick condenced milk or rabdi  is the perfect choice for this Dates and oats bobbatlu.
Enjoy your festival meal with this delicious Dates and oats Bobbatlu.
This is my 7th recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai, lets check the marathon page for other recipes.
My other Bobbatlu recipes...
Bobbatlu
Kova bobbatlu
Protein roti

Ragi Halwa

Todays my recipe for blogging marathon is Ragi Halwa. I started using Ragi in my food almost 15 years back. I use this millet in many way like ragi jawa with butter milk is must in summer. That gives a good energy and keep your body cool and I add 1 tab sp of ragi flour in may every day chapathi dough.Because this finger millet is rich in fiber, calcium and protein so here is the recipe..

INGREDIENTS:--
Ragi flour  --- 1 cup
Wheat flour  --- 1/4 cup
Sugar  --- 1/2 cup or according to your taste
Milk ---- 1 cup
water 1& 1/2 cup
Cardamom powder  --- 1 tea sp
Cashew nuts  --- 10 broken
Raisins  -- -  10
Ghee   --- 1/4 cup
METHOD:---
1. Heat 1 tab sp off ghee in a non-stick pan add wheat flour and fry till nice aroma comes out and add this wheat flour to ragi flour.
2. Take both flours in a bowl and mix well, add milk  and water to this flour mixture mix well and make sure that no lumps in this mixture, sat a side for 10 minutes.
3. Heat the remaining ghee and fry cashew and raisins remove from ghee set a side, set the ghee also aside this we are going to use in the next step.
4. Now pour the flour and milk mixture in to a non-stick pan add sugar and start cooking in a medium heat.
5. Keep stirring till the mixture becomes thick this will take 3 to 4 minutes when it starts thickening add 1/2 ghee and stir well and keep on stirring.
6.With in few minutes the halwa will absorb all the ghee then add the remaining ghee and keep stirring.
7. In this stage add cardamom powder,fried cashew and raisins mix well and cook for few more minutes.
8. By the time you will see the halwa leaves the sides of the pan and ghee will start s comming out.
9. At this time grease a plate with little ghee and pour this ragi halwa in the greased plat and flaten with a spoon or knife, Cut in to desire shapes or you can serve it in the bowls also.
Inted of milk you can use all 2 & 1/2 cups of water  and can add grated coconut this will increase the taste.
This is my 6th recipe for blogging marathon 14 th edition in the theme of  Festival food - quick and easy mithai, lets check the marathon page for other recipes.
My other Halwa recipes...
Maida Halwa
Dry fruit Halwa 
Water melon halwa 
Gajar Halwa 
Weat Halwa 
Rava kesari

Appalu

To days recipe is one more traditional sweet recipe from andhra cuisine. This sweet is specially made on the day of Hanuman jayanthi or on stardays and tuesdays in Hanuman temple in my home town to offer god as prasadam. And the recipe is Appalu which is made by wheat flour and jaggery. this recipe is my 5 th recipe for blogging marathon and here I go with the recipe.
INGREDIENTS:--
Wheat flour  -- 1 cup
Rice flour   --- 1 tab sp
Grated jaggery  -- 3/4 cup (you can use sugar also)
Cardamom powder  --- 1 tea sp
Ghee  ---- 2 tea sp
Water  --- 1/2 cup
Oil for deep frying

METHOD:---

1. Take grated jaggery and water in thick bottom pan and cook it till jaggery melts no need of making any consistency just cook till the jaggery melts.
2. Now add ghee and cardamom powder and bring to a full boil.
3. Switch off the heat and add flour s slowly mix well to make a soft dough.
4. This dough shoul be like athirasam(arselu) or nippattu dough consistency that you can make small ball and press with your hand.
5. Set a side and let it cool.
6. Make small balls (golf ball size) out of this dough.
7. Now grease a plastic cover or you can greas your palms  and take this dough ball and press gently in to round shape (like masala vada).
8. Heat oil for deep frying, Slowly drop this Appalu in to the hot oil, fry in a medium heat.
9. Fry till they turn in to dark brown color remove from oil and press in between two laddels to remove extra oil ( normaly this appalu dont drink oil much so ne need to press them to remove extra oil. If you feel  that they drunk oil the do this pressing process).
10. Now Appalu is ready to serve.
Take care when you mixing the dough that shoud be in right consistency, if the dough is too hard then your Appalu will become hard. If the dough is too watery the Appalu will absord a lot of oil so take care when you mix the dough.
This is my fifth recipe for blogging marathon 14 th edition in the theme of Festival Food - quick and easy Mithai lets check the marathon page for other recipes

Timmanam A Traditional sweet from Andhra

After all my Laddu and burfi recipes to day I am going to post a traditional Andhra recipe Timmanam - Kobbari payasam . Timmanam is a sweet made by coconut and rice flour so that in some places of  Andhra people call this as Kobbari payasam. This sweet is very famous in Konasema is a delta located in the East Godavari District of Andhra Pradesh. This place is well known after its coconut production  because of that like in kerala people use coconut a lot in there cuisine here. Timmanam - Kobbari (kobbari means coconut in telugu) payasam is very famous in this region. This payasam is specialy made on the day of Atla - Thadiya This festival will fall in the month of september. On that day married women fast for the whole day,  do puja in the evening.Pray god for the long life of there husband, offer Dosa, coconut chutney and timmanam and distribute this prasadam among the neighbour married women. So this is the tradition and here I go with this traditional Timmanam - Kobbari payasam for blogging marathon.
INGREDIENTS:--
Milk  -- 1 cup
Thick coconut milk  -- 2 cups
Rice  --- 1/4 cup soaked in water for over night
Grated coconut ---- 1/2 cup
Grated jaggery  --- 1/2 cup or you can use sugar also insted of jaggery but my choice is jaggery.
Cardamom powder  --- 1 tea sp
Cashew --- 10 broken
Raisins  --- 10
Ghee  --- 1 tea sp
METHOD:--
1. Remove rice from water and grind with grated coconut in to a fine paste and set a side.
2. Boil milk in a thick bottom pan, bring to a full boil and add coconut milk again being to a full boil and reduce the heat add ground paste and stir continuously to avoid lumps, with in few minutes the mixture become thick.
3. When the mixture starts to become thick add grate djaggery or sugar, cardamom powder give a good stir and cook for 2 more minutes and switch off the heat.
4. In a other small pan heat ghee fry cashew and raisins add this fried dry fruits to payasam
The consistancy of this payasam should be like a very thick soup or like firni.
Now Timmanam - kobbari payasam is ready to serve
This my fourth recipe for blogging marathon day 4 in the theme of Festival Food - quick and easy mithai and lets check the marathon page for other recipes for to day.

Bournavita fudge - Bornavita Sukdi

I wanted to do some thing different in burfi for this festival time. And I wanted to make with wheat flour, then thought of sukdi a famous sweet from Gujarathi cuisine but wanted to do some thing different with that. when I was checking my pantry I saw small pack of  Bournavita which was laying from few months. The I got this Idea of Bournavita fudge with wheat flour in the way of sukdi . Hope you all like this recipe and here it is......
INGREDIENTS:---
Whole wheat flour --- 1 cup
Bournavita  --- 50 gms meand nearly 1/2 cup
Sugar  --- 3/4 cup
Poppy seeds  --- 1 tea sp
Seasame seeds -- 1 tea sp
Cashew nuts --- 1/4 cup broken in to small pieces
Ghee  --- 1 cup
METHOD:--
1. Dry roast poppy seeds, seasame seeds in a pan and set a side.
2. In the same pan take a tea sp of ghee and fry cashew pieces and set a side.
3. Grease a plate with little ghee and sprinkle fried poppy seeds, seasame seeds, cashew pieces ste a side.
4. Now in a thick bottom pan heat rest of the ghee and add wheat flour and keep on stirring till raw smell goes and flour turn in to pink color.
5. Add bournavita mix well and switch off the heat add sugar immediatly mix well to combine every thing.
6. Pour this mixture in to the greased plate and flatten with a spatula. This work you have to do very quick other wise the burfi mixture will get set.
7. Make marks in wich shape you want.
This is my third post for blogging marathon 14th edition in the theme of Festival food -  quick and easy mithai lets check the marathon page for other recipes.

FriedChannaDal & Oats Laddu - Putnalu - Oats Laddu

Fried channa dal (Putnalu, veyinchina senagapappu) and oats laddu Yes normaly we make Putnala laddu with only Putnalu and jaggery. This time I wanted to make it little different mixing some other ingredient to Putnalu. First I thought of mixing dry fruitd like powdered cashew and badam. Then I thought already I am making laddu with Putnalu that is very rich in protein high in calories so what else we can add. Then suddenly oats came to my mind yes good choice isn't it?. Like that this recipe born. The recipe is very easy to make and laddus's taste so delicious hope you all like this recipe.
Today is the second day of blogging marathon and this recipe is the better choice for my theme Festival Food - quick and easy mithai. So let's check the recipe..
INGREDIENTS:---
Putnalu (Roasted channadal, Dhaliya) --- 1 cup
Oats  ----  1/2 cup
Grated jaggery  ---- 1 cup (you can adjust according to your taste)
Cardamom Powder  -- 1/2 tea sp
Ghee (clarified butter)  --- 1/2 cup 
Camphor(pachi karpooram)  --- a very small piece
If you do not like to add full ghee then reduce ghee to 1/4 cup and add 2 tab sp s of hot milk when to making laddus.
METHOD:---
1. Roast putnalu till the raw smell goes.
2. Grind Putnalu  and oats in to fine powder (If you do not have cardamom powder then add cardamom seeds to putnaalu and grind in to fine powder)
3. Melt ghee and set a side.
4. Take Putnalu powder, oats powder, Grated jaggery, cardamom powder, camphor and mix with your hand to combine well every thing.
5. Now add melted ghee little by little at a time and make laddus.
This laddus will stay for one month out side no need to keep in the fridge, store in a air thight container , If you add milk to make laddus then they will stay for 2days out side and for 1 week in the fridge.
This is my second recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai let's check the marathon page

Shondesh

One more Sweet recipe for this festival season. This recipe is very easy to make in very less time. No need of making syrup and no deep frying and grinding. Only thing you have to do is curdle the milk means, you have to make fresh paneer. Yes the recipe is Shondesh as traditionally Bengalis call this sweet but rest of us known it as Sandesh. Freshly made paneer with little sweet taste and nice flavor of cardamom or any other flavor like saffron.
To day another edition of blogging marathon started  and I have chosen Festival food easy mithai for 7 days. For this  seven days I am going to post easy mithai recipes. In those this Delicious Bengali delight Shondesh is the first recipe and here I go with the recipe
Recipe source from eCurry
INGREDIENTS:--
Milk  --- 1 lit.(whole milk)
Lemon juice or vinegar --- 1/2 cup (I used 1/2 cup of curd)
Sugar --- 1/2 cup (check the sweet and adjust)
Cardamom powder  -- 1/2 tea sp
Cashew powder --- 3 tab sp
METHOD:---
1. Boil milk in a medium heat and bring to a full boil, keep stirring.
2. Add Lemon juice stir well, increase the heat little bit. The milk will curdle in few minutes, When the milk start curdling you can see the clean water from the sides. When you see this way water switch off the heat and do not over cook. over cook makes your paneer hard.
3.Tranfer the paneer though a sieve or cheesecloth, pour some cold water over paneer and let it drain all the water for 1 hour.
4. Take paneer in to a mixing bowl. Here you can do the process in a food processor but traditionaly Shondesh is made with hand. So mash the paneer with your hand and knead for about seven minutes.
5. Then add sugar, cashew powder, cardamom powder and knead for 3 more minutes by the time you can fell your hands will becoming oily and paneer will become smooth.
6. Take a small portion from the smooth paneer mixture and roll it in to rounds.
This should be soft out side If you take off the paneer from heat in right time then you get a soft Shondesh. If you over cook the paneer it will become hard and you get cracks out side so take care when you are making paneer.
This is my first recipe for Blogging Marathon 14 th edition in the theme of Festival food - quick and easy mithai and lets check the Marathon page.

Sarva Pindi - Ginnappa - Tapala Chekka for ICC

Sarva Pindi - ginnappa or tapala chekka these are the names for this mouth watering snack in Andhra Pradesh. The name is different but the recipe is almost same, and the main ingredient is rice flour.In my mother's place we used to call this as tapala chekka. Her version  of this recipe is with grated bottle gourd, ginger green chilli paste and soaked chana dal. she never add onions to this recipe.After marriage my MIL's recipe is with onion, spring onion , ginger garlic paste and peanuts. And my MIL used to call this as Ginnappa or karam appalu.What ever the name is the recipe is little similar to Akki roti which is a very famous snack in Karnataka.
You can make many variations to this recipe with adding grated bottle gourd, chopped greens like menthileaves, palak and totakura. Sarva pindi - Tapala chekka is the recipe which Valli has chosen for this month ICC. And here I used the great old version of Serva pindi given by Usha. Only thing I added to this recipe is grated bottle gourd. Now here is the recipe.
INGREDIENTS:---
Rice flour -- 1 cup
Sesame seeds -- 1/4 cup
Soaked chana dal - 1 tab sp (optional, remove from water and add to the flour)
 Peanuts -- 2 tab sp (roaste and remove the skin,crush then little bit)
Cumin seeds --- 1 tea sp
Green onion chopped -- 1 tab sp
Curry leaves -- 1 spring chopped
Salt  -- 1/2 tea sp or according to your taste
Oil -- for frying the appalu (rice pancakes)
Bottle gourd  --- 1/2 cup grated
For paste:--
Green chillies --- 5
Garlic -- 3 cloves
Onion --- 1 small chopped
Coriander leaves -- 1/2 cup chopped
Grind all above ingredients in to a coarse paste.
METHOD:----
1. Take rice flour in a mixing bowl  add  crushed peanuts (soaked chana dal if using), sesame seeds, cumin seeds, chopped green onion, ground paste, salt, chopped curry leaves.
2, Squeeze the water from grated bottle gourd and add this to flour mix well to combine every thing well.
3.Now add 1/2 cup warm water to the flour mixture and make a soft dough this dough should be like a soft chapati dough.
4. Divide the dough in to equal portions.
5. Spread little oil on the frying pan or a wide vesal (ginne or tapala).
6. Take one portion of the dough and press it with your hand like a flat cake and make holes in the middle of the cake with your finger.
7. Sprinkle little oil on top of the appa and drop little oil in the holes.
8. Keep the flame in mediun heat, cover the pan and cook for 5 minutes.
9. Remove the cover, reduce the heat to low and cook for 10 to 15 more minutes or till the cake turnes in to golden brown.
10 Then flip the cake other side and cook for 2 minutes remove from cake from pan and serve hot.
Serve with coconut chutney ot simply with tomato sauce and my choice is
Take 1 tab sp of chopped onion and 1 tab sp of chopped tomato, 1 tab sp of coriander add a pinch of salt and 1/4 teap of coriander and cumin powder(dhaniya jeera powder) mix well to combine every thing
Sprinkle this onion and tomato mixture on the top of appa sqeeze a little lemon juice and and enjoy yummmmmmmyyyyy...

Paneer - Atta Laddu With Ugadi Lunch Menu Idea - 1

In the array of my festival recipes this Paneer atta laddu is one different and quick recipe. Normally I use ghee or milk to make this type of flour laddu s. This time I want to make atta laddu in a different way so that I used mashed paneer insted of ghee.I think Paneer is better then ghee in Fat content.You can use store brought paneer also for this recipe but freshly home made paneer gives a better taste.
With this atta laddu here is a menu Idea for Ugadi lunch Hope you all like this...
INGREDIENTS:--
Atta --- 250 gms
Paneer ---- 150 gms
Ghee --- 50 gms
Sugar --- 200 gms (powder)
Cardamom powder --- 1 tea sp
Cashew nuts --- 25 gms ground in to coarse powder
Cashew nuts --- 20 no.
METHOD:--
1. Mash paneer well, to make a smooth dough ( like what we do for rasgullas)
2. Heat ghee in a frying pan, fry cashew nuts till golden remove and set a side.
3. Now add wheat flour to the same ghee and fry till it gives a nice aroma.
4. Add sugar powder, cardamom powder, cashew nut powder give a quick stir and switch off the heat and set a side to cool.
5. After few minutes check the flour and sugar mixture if you can hold the mixture to make laddus then add mashed paneer, mix well to combine every thing.
6. Make small balls out of this wheat paneer mixture, keep each fried cashew on each laddu and give a nice round shape.
You can use grated jaggery in the place of sugar but sugar is the best combination with paneer (thats my choice).
This laddus will stay for 2 days out side because of paneer will stay for 1 week in the fridge

1. Bendakaya Pulusu.

2. Mudda Pappu.

3. Bangala dumpa Batani kura (Potato and green pea curry)

4.Masala Majjiga.

5.Semiya Kesari.

6. Paneer Atta Laddu.

7. Beerakaya Bajjilu.

8. Salt.

9.Dosakaya chintakaya Pachadi (dosakaya mukkalapachadi).  (Dosakaya chintakaya pachadi recipe is comingup)

10. Rice.

11. Pulihora (tamarind rice)

12. Bendakaya Kura.

13. Cabbage pappu kura.

14.Perugu (yogurt)

15. Ghee.

This is what I made for this lunch Idea you can increase or decrease the items in the menu and you can change them also that is your choice. Means you can make rava kesari in  the place of semiya kesari and you can change the curries too even you can change bendakaya pulusu to Mukkla pulusu. But when you plan for Pulusu, mudda pappu is a combination then no need to make sambar .

And can add rasam also in this menu which I for got to keep that in the thali, I made tomato rasam also for this.  This is just an Idea you can change the menu as you like. And ohh yes you can make bobbatlu also which I didn't make. Hope this is helpfull for you in this festival time.

Kova bobbatlu

The days are flying, it's already March.The sun God started doing his job, After ten o clock can not go out because of hot weather. March is like a festival time with Holi and Ugadi (Telugu New Year). Slowly small mangoes are coming in to the market for Ugadi and Jasmines are spreading there sweet fragrance all over.In this month we have two festivals Holi is on eighth March, of course women's day also and Ugadi the Telugu New Year is on 23 rd March. For us Ugadi means get up early in the morning take a oil bath, go to the temple and pray God for a great year a head. Having Ugadi pachadi and a elaborate lunch with Bobbatlu, Garelu and pulihora Wow yumm isn't it.. Every year we make bobbatlu with Dal and jaggery let's try this year with a different filling. and I came up with this KOVA BOBBATLU. For this you can use Home made kova or a store brought kova too But fresh home made kova gives a superb taste and aroma. I tried with both home made kova and store brought also I like the home made one. check my kova recipe here. Normally we use All purpose flour(maida) for Bobbatlu but in this recipe I used atta I feel instead of maida atta gives a unique taste to this so that is totally your choice can use maida also. I prefer less sweet so adding sugar also is your choice I gave the measurement for normal sweet tooth you can increase or decrease the sugar. So here is the recipe..
INGREDIENTS:--
Kova --- 100 gms
Sugar  --  50gms
Cardamom  --- 4 no.
Cashew -- 10
Almonds  -- 10
Atta  -- 1 and 1/2 cup
Salt  ---  a pinch
Water for mixing the dough
Ghee  --- 1/4 cup ( you can fry this bobbatlu with oil also but tastes better with ghee)
METHOD:--
1. Take atta in a mixing bowl add salt and enough water to keand a soft dough. Keand the dough well for ten minutes, cover and leave a side for 1 hour.
2. Make a course powder of cashew and almonds.
3. Make sugar and cardamom in to a fine powder.
4. Take kova in to a bowl add cashew, almond powder,sugar and cardamom powder mix well to combine every thing
5. Heat 1 tea sp of ghee in a non-stick fry pan add this kova mixture and fry for few minutes.
( This process helps you remove the moisture in the kova mixture. when we add sugar to kova that leaves some moisture because of that you can not  make balls out of the kova mixture.If there is moisture in your filling, that will come out when you press the bobbatlu). Swetch off the heat and set a side
6. Make small balls out of this kova mixture.
7. Make small balls out of this dough and press in to small puri keep the kova mixture ball in the center of the puri and close from all sides to cover the filling.
8. Press this stuffed ball s in to round thick chapathis.
9. Heat a tawa (griddle) sprinkle little ghee and fry this kova bobbatlu both sides till it turn in to nice golden.
Serve with ghee in Ugadi thali or  thick mango juice  is the perfect choice for this kova bobbatlu.
Enjoy your festival meal with this delicious Kova Bobbatlu.
Check out my Bobbatlu recipe here 
Check out the festival recipes here

Allam Charu - Ginger rasam

After a small break I am back with this spicy rasam recipe. Actually this recipe I wanted to post in Blogging marathon but because of my health problems I couldn't post at that time. Ginger is a fresh herb which we use a lot in our Indian cooking. This aromatic root vegetable is a best home remedy to enhance digestion and controls airsickness. Two small pieces of ginger every day before meal is very beneficial for digestion,  and ginger is a good remedy for joint pains too. So here is the recipe for Allam charu.

INGREDIENTS FOR CHARU (RASAM )MASALA:---

Allam (ginger) -- 1 inch piece
Black pepper seeds  ---  1 tea sp (miriyalu)
coriander seeds   ---  1 tea sp(dhaniyalu)
Coconut  --- 1/2 inch piece (dry or fresh)
Dry red chillies  --- 4-5 according to your taste
Add little water to above ingredients and make a paste and set a side.
OTHER INGREDIENTS:--
Tamarind  ---- index finger size pieces 2 soaked in warm water for ten minutes.
Toor dal   --- 3 tab sp soaked and cooked till very soft, mash well.
Oil   --- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Cumin seeds  ---- 1/2 tea sp
Green chillies  --- 3
Salt    --- 1 tea sp or according to your taste
Water   --- 2 cups+ 1 cup to make tamarind juice
chopped coriander leaves -- 1 tab sp
Few curry leaves.
METHOD:---
1. Heat 2 cups water in a heavy bottom pan bring to afull boil.
2. squeeze tamarind juice and dilute with 1 cup water and add this tamarind juice to boiling water.
3.Add mashed toor dal and cover with alid, continue boiling in a low heat for five minutes.
4.After five minutes add ground rasam masala paste give a good stir, boil for five more minutes.
5. Heat oil in a other pan add mustard seeds, cumin seeds, green chillies fry for a while and add this to boiling ginger rasam, switch off the heat.
Garnish with chopped coriander leaves and curry leaves.
Serve hot with steamed rice and bringal stir fry (vankaya kura) or potato sitir fry ( bangala dumpavepudu) and enjoy your meal.

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