Cheese Cauliflower Kofta Curry

I don't like kofta curry but like to have fried koftas.When ever I make kofta curry I add koftas just before I serve so that koftas will stay crisp.Generally i make kofta's with bottle gourd or potato. I saw this cheese cauliflower koftas in Raks Kitchen book marked but didn't get time to make them.When jaya announced bloggers marathon for Rak's kitchen then I decided to make this delicious cheese cauliflower koftas for her event. They are realy just melting in the mouth. Raji of raks kitchen is one of my buddy blogger who is alway attracts me with her beautiful and bright pictures and her traditional tamilnadu recipes. Thank you so much Raji for this mouth melting kofta recipe we just enjoyed it.I fallowed the recipe with very little changes here I go..

For Koftas:--

• Cauliflower --- 2 cups grated
• Potatoes -- 3 medium size boiled and mashed
• Cornflour --- 1&1/2 tab sp
• Garam masala --- 1/4 teea sp
• Chat masala -- 1/4 tea sp
• Pepper powder -- 1/4 tea sp
• Baking powder --- 1 pinch
• Salt -- 3/4 tea sp
• Oil -- for deep frying
• Cheese stick --- 1 cut in to 8 pieces.

Method:--
1. Boil potatoes I boiled them in Microwave, peel the skin and mash them well make sure there is no water in potato mash.
2.Heat 1 tea sp oil in a pan add grated cauliflower and cover and cook in a low flame for 5 minutes.
3.Mix mashed potatoes,cauliflower,corn flour,pepper powder,salt,garam masala,chat masala,baking powder mix well with your hands.
4. Make small ball and make a depression in the middle keep the cheese piece and close give a ball shape again.
5.Heat oil in a deep frying pan and drop the balls slowly, deep fry the balls till nice golden brown color.
6. Remove the deep fried balls from oil and place them on a kitchen tissue and leave a side.

ForGravy:--

• Tomato puree -- 1 cup
• Oil ---- 2 tea sp
• Cumin seeds --- 1 tea sp
• Ginger --- 1 tea sp chopped
• Ginger paste --- 1 tea sp
• Garam masala powder --- 1/2 te asp
• Red chilli powder --- 1/2 te asp
• Coriander powder --- 1 te asp
• Milk --- 1 cup
• Cream --- 1/4 cup
• Coriander leaves --- 4 tab sp chopped

Method:---
1.Heat oil in a pan add cumin seeds let them popup then add chopped ginger and ginger paste fry for a while.
2. Add tomato puree give a nice stir,then add red chilli powder,coriander powder,garam masala powder salt mix well and cook till the moisture evaporates and masala leaves the oil from sides.
3. now add 1 cup water mix well and cook till you can see the oil on top, cook in a low flame, this will take 5 minutes.
4. Add chopped coriander leaves, keep the flame in low heat add milk and cream mix well.
5. Add koftas switch off the flame and serve hot
Serve hot with roti or rice.

We enjoyed this delicious curry with rice and puri.

Source: Plantain leaf

Eggplant Tomato Dal

Vankaya Tomato Pappu.

Oil is tempered with South Indian style spices. Indian eggplants / brinjals are chopped up and cooked in tempered oil along with tomato and tamarind. Then the cooked masoor dal is added to the eggplants and boiled for few minutes before serving eggplant tomato dal with steamed rice or with roti or chapati.
Makes: around 3 Servings of Eggplant Tomato Dal.

Ingredients:

• Red Lentils Split / Masoor Dal 1 Cup
• Baby Eggplants 3
• Tomato 1 Large
• Green Chiles 3 – 4
• Tamarind 1 inch Piece
• Turmeric Powder a big pinch
• Red Chile Powder 1/4 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Garlic 1 Clove
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash masoor dal under fresh water to remove any dirt.
Boil masoor dal in 2 cups of water and turmeric powder for around 15 – 20 minutes or until masoor dal is cooked and is transparent.

Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and slice the garlic.
Soak tamarind in quarter cup of water and extract all the juice.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, red chile powder and salt.
Fry briefly and stir in chopped tomato and tamarind extract.
Cook till tomato and eggplant is soft.
Then stir in cooked masoor dal and adjust the salt if necessary.
Cook on low flame for around 5 minutes to let all the flavors develop.
Serve eggplant tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Source: Talimpu

Foolish Bread

I got this foolish bread recipe through British Food which i wanted to try out immediately and prepared making this bread friday, this bread goes for a starter dough which u have to make before a day, this bread turned out super prefect,very much like a bakery bread we get here..This foolish bread turned out dense, slightly chewy with a prefect crust...This bread slices suites awesome to serve along with sounds, ideal for making sandwiches and y not a for a toast..We guys enjoyed having this bread for our breakfast with butter and jam along with a cup of coffee and for snacks with nutella spread..This bread is quite easy to prepare if u have prepared ur starter dough before a day..Also the original recipe says that no one seems to know y this bread is called as Foolish Bread, even i dont care coz we loved this bread, no matter about the name at all na..Sending to AWED-British guest hosted by Reva, event by DK and BBD#37 - Bread With Sponge/Pre-frement guest hosted by Champa..

Starter:

• 1+1/2cups White flour
• 1/2tsp Dry yeast
• 2/3cup Warm water

Bread:

• 2cups White flour
• 1/2cup Luke warm water
• 1 +1/4 tsps Dry yeast
• 2tsp Salt

Method:

Place the flour and yeast into a large mixing bowl, add the water, stirring until a wet dough is formed. Cover with a lid and leave overnight...

Next day,place the flour in a large mixing bowl..Add the water and yeast and sprinkle the salt around the edge of the flour.Add the starter dough. Stir well all the ingredients until they turns as little bit sticky dough.

Once the kneading is complete,arrange the dough in greased bowl and cover with a towel and leave in a warm place for one hour .Remove the dough from the bowl and shape into a round, flat disc. Place on a greased baking sheet. Cover with a cloth and leave in a warm, but not hot place for another hour. The dough should have doubled in size.

Preheat the oven to 450F..Once the dough is doubled, take a very sharp knife and lightly slash the surface of the dough two or three times diagonally make sure you only slash the surface, not cutting down into the dough. Bake for 15 minutes. Turn the oven down to 425°F and bake for 25 minutes until the crust turns golden brown. The bread is ready when it sounds hollow when tapped on the base.

Source: Priya's Easy N Tasty Recipes

Shahjeera Baby Potato Roast

Baby potatoes roast prepared simply with onions and usual spice powder which i tempered with shah jeera, needless to say the addition of shahjeera give a fabulous flavour to this roast and this baby potato roast goes fabulous along with any sort of rice dishes...This delicious roast goes for a simple preparation and tastes sooo delicious..This shah jeera baby potato roast goes to my event CWS-Caraways Seeds..

Ingredients:

• 20nos Baby potatoes (cooked & peeled)
• 2nos Onions (chopped)
• 1tsp Shahjeera
• 1tsp Red chilly powder
• 1tbsp Coriander powder
• 1tsp Fennel seed powder
• Salt
• Oil
• Few curry leaves

Method:
Heat enough oil, fry the shahjeera and curry leaves, add immediately the chopped onions,salt and sauté until the onions turns transculent..add the already cooked potatoes,sauté for few minutes..Add all the spice powder,cook everything in simmer until the potatoes get well coated and the oil gets separates..

Enjoy warm as side dish..

Source: Priya's Easy N Tasty Recipes

Best Recipes I Have Blogged in 2010

Am almost to hit my 1,500 posts soon and its definitely hard to choose coz almost all the recipes i posted here are definitely tasted and approved by my family and by my near relatives..Anyhow i wanted to choose best among the best recipes for sending to Smitha's wonderful event calling Best Recipes I Blogged or Blog about in 2010 for her first blog anniversary...Thanks a ton to Smitha for this unique event,as we food bloggers have to choose our best recipe out of all the recipes we have posted or tasted in 2010..I have choosed my most favourite 3 recipes to send and here comes..

Rosogollar Payesh:

An elegant dessert prepared with rasgullas, a Bengali delicacy..I rarely heard people saying no to Bengali sweets which is quite often prepared by using paneer or milk based..Enjoying this delicious sweet when they were still warm was absolutely marvellous and i never forget how tasty these rosogollar payesh were..

Chicken Kofta Kurma:

If u are a meat lovers that too chicken meat lovers, this kurma is definitely a real feast for u..This delicious kurma goes tremendously as side dish with anything,even with a toasted bread..Its a excellent versatile side dish to enjoy anytime of the day..

Chandrakala:

I prepared this half moon shaped sweets thats y they are called as chandhrakala for a deepavali festival, its quite a famous and a delightful sweets which rarely peoples makes coz these sweets needs loads of time to get ready,with a rich filling usually prepared with khoya and nuts, needless to say how fabulous they were ..These sweets turned out super prefect for me, whenever i saw this click my sweet tooth craves for this delicious sweets..

Hope these best recipes are definitely a real feast to ur eyes friends..

Source: Priya's Easy N Tasty Recipes

Cabbage Potato Curry

I have bookmarked this unique combination of curry which sounds very interesting at Harini&Jaya's Tamalapaku quite a long back, needless to say that i never tried combining cabbage and potatoes together in curry..This curry goes for a simple preparation and with a mild gingery flavour this curry tastes truly fabulous when served along with rotis or rice..i loved making sandwiches using this curry sterday for our dinner, yep we had this curry for lunch along with sambhar and for dinner we enjoyed the left over curry along with toasted bread slices as sandwich..Thanks to Harini for sharing this simple,quick,delicious and beautiful curry..

Do check my blogger buddies Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena for their delicious recipes as we guys are running blogging marathon..

Ingredients:

• 2cups Cabbage
• 1cup Potatoes (cubed)
• 1/4tsp Turmeric powder
• 1tbsp Ginger (chopped)
• 2tbsp Grated coconut
• 3nos Green chillies
• 1tsp Cumin seeds
• Few coriander leaves
• Salt
• Oil
• 1tbsp Mustard seeds, urad dal,channadal

Method:
Heat enough oil and let splutters the mustard seeds,urad dal and channa dal, add immediately the chopped potatoes and salt,cook for few minutes,meanwhile grind the ginger,coconut,green chillies, cumin seeds and coriander leaves as bit coarse paste..

Now add the chopped cabbage, turmeric powder to the cooking potatoes,sauté everything for few minutes, add now the grounded paste, stir for few seconds, springle some water and cook until the veggies gets well cooked..

Enjoy hot with rotis or rice dishes..

Source: Priya's Easy N Tasty Recipes

Masala Puri

Haaa... Today is the second day of blogging marathon. I made masala puri today for the street food category and it came out so yummy. Thankfully, i bought a pack of puri's during my grocery shopping to satisfy my H's thirst for chaat items and it really helped me save some time as my baby had already started getting cranky..I've so many things to type ,so ,with no further delay ,lemme start my work.. Njoy guys !!!

To make Masala Puri :

• Ragda
• Puri's ( I used store bought -- will give the recipe later)
• Boiled potatoes
• Green Chutney
• Tamarind Chutney
• Chopped coriander leaves
• Chopped tomatoes
• Chopped onions
• Beaten yoghurt / curd
• Sev
  

Boil 2 potatoes for a whistle and peel the skin. Crush the potatoes and keep it ready

To make Ragda :

Ingredients :

• Cooked peas -- 1 cup
• Onions -- Finely chopped -- 1 cup
• Tomato -- finely chopped -- 1 cup
• Cumin seeds -- 1 tsp
• Turmeric powder -- a pinch
• Red chilli powder -- 1/2 tsp (add acc to taste)
• Coriander powder -- 1 tsp
• Cumin powder -- 1/2 tsp
• Garam masala powder -- 1/4 tsp
• GG paste -- 1/2 tsp
• Tamarind pulp -- 1 tbsp
• Salt -- to taste
• Coriander leaves -- a handful
• Oil -- 1 tbsp
  

Method :

Take a karahi and pour the oil. Fry the cumin seeds when the oil is hot and then add the onions . Sacld well for a minute until it starts changing colour. Now add the tomatoes and cook well until it's totally disintegrated. Add salt while sauteing the onions. Add all the dry powders (turmeric,red chilli,coriander and garam masala )I like to add garam masala now. (if u don like it, u may add it when u r abt to finish the gravy) Saute the dry powders well in the masala for few minutes. Finally dump the cooked peas along with the water used for cooking and mix it. Pour in the tamarind pulp and combine well. Close the karahi and let it cook until it reaches the desired consistency. This might take 5 to 7 minutes. Once it's done add the coriander leaves and switch off.

Now comes the part of making Green chutney :

Ingredients :

• Coriander leaves -- 1/2 cup
• Mint leaves -- 1/4 cup
• Green chillies -- 1 or 2
• Lemon juice -- 1/2 tsp
• Sugar -- 1/2 tsp
• Salt -- to taste

Method :

Clean the leaves and add all the ingredients in the mixer /blender and grind it finely. Use very little water while grinding. Transfer to a bowl and keep it ready.

Tamarind chutney :

• Tamarind -- small pebble sized
• Red chilli powder -- 1/4 tsp
• Cumin powder (roasted ) -- 1/4 tsp
• Fennel seed powder -- 2 pinches
• Jaggery -- 1 tbsp
• Water -- 1 cup
• Salt -- 2 pinches
  

Method :

Pour the hot water in the tamarind and soak it for few minutes. Then squeeze out the pulp and add in the sauce pan. Boil this tamarind pulp for a minute. Now add the jaggery and dissolve it. Then ad dthe red chilli powder,roasted cumin powder and the fennel seed powder. Mix well and cook for 5 to 7 minutes. By then, the water content will be reduced and the chutney will be thick. Once it reach the spreadable consistency ,take it off from the stove and transfer to a bowl.

Note :
U may also add a tbsp of dates syrup or dates ( one or two ). Just soak the dates ,grind and mix with the tamarind pulp and boil. U may follow the remaining steps given above.

Layering the Masala Puri :

Crush the puri's on the plate ( u may take about 6 to 9nos. -- we love to have more ). Just make a bed for the layering with the crushed puri's. Add the crushed boiled potatoes as the second layer. Followed by warm ragda as the next layer. Top it off with chopped taomtoes,onions and coriander leaves. Sprinkle the tamarind chutney,green chutney, beaten curd on top . Add the sev as the top most layer and serve warm...

Note : I din't add curd as my H has severe cold..

Sending this to Kid's Delight themed on Street Food and to PJ's Flavors of Maharasthtra started by Naina

Check out my other blogging marathon friends ...

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Srivalli , Smitha, Sowmya, Suma, Usha, Veena

Happy eating guys !!!

Source: Kitchen Secrets

Spiced Peanuts

Spiced Peanuts .

A batter is prepared with besan and spices. Raw peanuts are coated with freshly prepared batter. They are then deep fried in hot oil till peanuts turn golden brown in color. Serve spiced peanuts as a tea time snack.
Makes: 1 Cup of Spiced Peanuts .

Ingredients:

• Raw Peanuts 2 Cups
• Besan 2 Tbsps
  
• Rice Flour 1 Tbsp
• Red Chili Powder 1/2 – 1 tsp
• Cumin Powder a Pinch
• Garam Masala a Pinch
• Turmeric Powder a Pinch
• Soda bi Carb a Small Pinch
• Salt to taste
• Oil for Deep Frying

Method of preparation:

In a mixing bowl, whisk together besan, rice flour, red chile powder, garam masala, turmeric powder, soda bi carb and salt into thick batter with little water.
Pour the whisked besan batter on to the peanuts and mix well to coat the peanuts with the batter.

Heat oil in a deep pan on medium heat.
When oil gets hot, slowly drop the peanuts into oil.
Deep fry the peanuts till they turn golden brown in color on all sides.
Remove the peanuts onto absorbent paper.
Once peanuts cool down, store them in a tight jar and they stay good for couple of weeks.
Serve spiced peanuts as a snack.
Notes: Make sure to roast the peanuts well.

Source: Talimpu

Kalkandu Sadam

Today's 'Special Choice' post - From any other blog.

When I saw Srivalli's Kalkandu Sadam recipe more than a year ago, I was bowled over even though it was just a simple one. I think the color of the finished product and the usage of the candy / rock sugar in a recipe got me. However, I didn't have enough candy sugar at home then and could not find it locally. I had to wait till I got some from India and this remained in 'must to do' folder of my brain. I could not prepare it till today even though I got the rock sugar later.
I think no Indian needs introduction to the rock sugar or the candy sugar. Everyone in their childhood must have enjoyed this treat. My grandfather always used to carry a pack of tiny white ones in his pocket. Whenever he had sugar cravings, he would pop some into his mouth or share with us, his grandkids. For the uninitiated, this rock sugar is sweeter as the regular sugar but with a better taste. Tiny white cubes are also available but the large rock kinds are yummier. If they are not small enough to pop into your mouth, break them using a hammer or a real rock. :) The most common shades that I have seen in India are deep orange and white ones.

Rock Sugar / Candy Sugar / Kalakanda / Kallu sakkare

This recipe uses the orange shaded one and if you have white colored rock candy, you can go ahead. You will end up with an equally yummy dish, only with out the color or add some orange food color if you are particular about the hue.
Today at my home, Gods had these yummy, creamy kalakanda pongali/ paramannam as neivedyam. If you love chakkera pongali, then this fabulous dish is for you. Replacing sugar / jaggery with rock candy in the traditional sweet pongal recipe really rocks.

Ingredients for about 6 servings:

• 1 cup rice
• 2.5 cup milk (I used full fat milk for a rich pongal)
• 2 cups rock / candy sugar
• 1 tsp cardamom powder
• 1 Tbsp each - ghee, cashews & raisins
• A little orange / kesari food color (very optional)

Note:
1. This time I didn't use the standard American size cup but went along with a small cup I had which is a little smaller than a standard 1/2 cup size. I used the same cup for all the measurements here.
2. I used extra long grain rice instead of sona masuri. I prefer ELG rice for making pongals & bisibelebhaths for it's creamy texture. I cook it in a pressure cooker adding 1.5 cups water for each cup of rice used. Also today instead of three whistles, I let it to go till 7 -8 whistles so that the cooked rice was automatically mushy.

Method:
* Wash the rice and add 1.5 cups of milk to it and cook it in the pressure cooker till done. Or it can be done on stove top as well. If using sona masuri kind, increase the quantity of the liquid by 1/2 cup more. Half quantity of the milk can be replaced with water.
* After the valve pressure is gone, remove the rice and just mash with a ladle. It would be soft. Add a cup of more milk and combine well.
* Meanwhile, add a few Tbsp of water and the rock sugar to a sauce pan. Turn on the heat and let the rock sugar melt. To make the process faster, powdered rock sugar can be added. Melting is a lot easier than powdering it and cleaning up after the mess. :) The rock sugar batch I had was clean and so there was need to strain any impurities. Do strain if there is a need. When it starts to bubble, add the food color if using and the cardamom powder. Now combine the cooked rice and the rock sugar syrup and mix well.
* Garnish with the ghee toasted cashews and raisins. I added some pistachios and coconut as well.

Check out what the other marathoners are up to!
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Minu, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Usha, Veena

Source: Veggie Platter

English Pancakes

English Pancakes are similar to french crepes but not lacy in appearance, this pancakes goes for three ingredients and the batter will be runny and forms a thin layer on the bottom of the pan when the pan is tilted..It forms some bubbles during cooking which results to a pale colour pancakes, they are usually served with lemon juice and sugar drizzled with golden syrup or with savoury stuffing and eaten as main course...I tried out this easy pancakes sterday for our breakfast which is served with lemon juice,sugar and golden syrup..A few days back i picked this golden syrup from Indian stores without any knowledge, now i know how to use and make dishes with this golden syrup..Needless to say this pancakes goes to AWED-British guest hosted by Reva, event by DK..

Ingredients:

• 1cup All purpose flour
• 2nos Eggs
• 2cups Milk
• Pinch of Salt
• Oil for cooking
• Lemon juice as per need
• Sugar as per need
• Golden syrup

Method:
Mix the all purpose flour, eggs and milk with salt as a thin batter, heat few drops of oil in a pan, pour a laddle of this pancake batter,tilt the pan to form pancakes..cook until the pancake turns lightly golden and cook another side for few minutes..

Drizzle the lemon juice, sprinkle the sugar, roll the pancakes and drizzle the golden syrup while serving..

Source: Priya's Easy N Tasty Recipes

Tawa Paneer Pulao

Tawa paneer pulao,the name itself makes me hungry, i have bookmarked this simple,delicious,super tempting pulao at Padma's Plantain Leaf before a year, u know some blogger buddies are truly close to ur heart eventhough we never ever met them personally, one among those buddy is Padma, she never failed to encourage me with her beautiful comments and i love going through her space coz of her versatile cooking..As i told before its time to cook and taste many of my bookmarked recipes which were sitting since a long in my draft, i have to say a big thanks to Padma for sharing this wonderful one pot meal..We enjoyed having this tempting pulao sterday for our lunch, we guys are paneer lovers so anything with paneer goes directly to our favourite list, our new addition to that favourite list is this Tawa Paneer Pulao..

Do check my fellow bloggers Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena,wat they are cooking for 7 days blogging marathon.

Ingredients:

• 1cup Paneer (cubed)
• 1cup Green capsicum (cubed)
• 1no Onion (chopped)
• 2nos Tomatoes (chopped)
• 1tsp Ginger garlic paste
• 1tsp Red chilly powder
• 2tsp Dry methi leaves
• 2cups Cooked Basmati Rice
• 1/2tsp Garam masala powder
• 1/4tsp Turmeric powder
• 2nos Whole spices (bay leaves,cloves,cardamom & cinnamon stick)
• Oil
• Salt
• Few curry leaves

To Roast & Grind:

• 1tbsp Coriander seeds
• 1tsp Cumin seeds

Method:
Dry roast the coriander seeds and cumin seeds and grind as powder..;Heat enough oil in a large kadai, fry the whole spices,curry leaves..add immediately the chopped onions,ginger garlic paste and sauté until the onions turns transculent, add immediately chopped tomatoes,cook until the turns mushy..now add the cubed capsicum along with red chilly powder, garam masala powder,turmeric powder and dry methi leaves, cook for few minutes, now add the cubed paneer to the cook veggies..Stir for few minutes until the oil get separates..

Immediately add the cooked rice, grounded powder and toss gently until everything get well mixed..Enjoy warm with any sort of side dish or raitas..

Source: Priya's Easy N Tasty Recipes

CUCUMBER TEA TIME SANDWICH

Drinking tea is a custom in England,They didn't finish there tea time with just a cuppa. There has to be something with tea like biscuts, crumpets, scones, sandwiches, buns. Afternoon tea is a light meal generaly eaten in between 3-5pm and traditionaly tea is served with sugar and milk.Afternoon tea is first served with sandwiches then cake and scone or buns.cucumber sandwiches are most often served for afternoon tea in Britan as a finger food.So the simple cucumber sandwiches are originated from British. To days my recipe for British is Cucumber tea time sandwich.

Before I start my recipe let's check what our friend are doing in the blogging marathon.To day is the 4th day of blogging marathon let's check...
Srivalli, Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena

INGREDIENTS:--

• Dil leaves -- 1/4 cup fresh,finely chopped
• Unsalted butter -- 2 tab sp
• Cream cheese --- 2 tab sp
• Cucumber --- 1 medium very thinly sliced
• Bread --- 6 slices
• Salt --- a pinch
• Pepper powder ---- a pinch optional

METHOD:---
1.Take butter,cream cheese,chopped dil leaves,salt and pepper powder in a bowl and mix well to combine every thing.
2.Cut the crust from the sides of the bread slices and apply the butter and cream cheese mixture.
3. Now place the thinly sliced cucumber pieces and cover with the other slice cut the sandwich in to rectangles or triangles and serve with tea..
I used dil leaves you can use ant other herbs u like.

Source: Plantain leaf

CRUMPET - NOT PAN CAKE

Crumpet s are pan fried English muffin like tea time bread. These crumpets look like pan cakes but recipe is different and the texture too. Crumpets have a little chewy and spongy texture with many holes on top and a flat top.Crumpets are generally eaten hot with butter, marmalade,peanut butter or with cheese melted on top.There is difference between English muffins and crumpets.English muffins are baked and eaten as a break fast,Crumpets are pan fried and served at tea time.There is a difference between pan cake and crumpet, pan cakes are made with flour, eggs, baking powder and crumpets are made with flour,milk and yeast

To day is 3 rd day of blogging marathon and I am little late to post to days post for marathon.to day is friday the only day I get for shoping for vegetables so I went for my week end shopping. Brought some butter beans,mushrooms orange and red capsicum... any way let's see what our friends are doing to day......
Srivalli,
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena
For this crumpets you need 1 inch deep.3 &1/2 inch round crumpet rings if you don't have this rings can use scone or pastry cutters. I don't have both of them so i didn't get the shape, but the texture and taste of my crumpets are same I think:)

INGREDIENTS:---

• Flour --- 3 cups
• Active dry yeast --- 2 tea sp
• Warm water -- 2&3/4 cup
• Sugar ----- 1 tea sp
• Salt --- 1&1/2 tea sp
• Milk powder --- 2 tab sp
• Bicarbonate of soda --- 1 tea sp
• Warm water --- 2 tab sp

METHOD:---
1.Combine yeast, sugar and one cup warm water in a mixing bowl mix well,cover with aplastic wrap and leave it in a warm place for 10 minutes.
2. Shift flour, milk powder,salt in to a mixing bowl, make a well in the center add yeast water,remaining warm water and mix in to a thick batter again cover, leave it in a warm place till risen and bubbly this will take 1 hour.
3.Mix soda and 2 tab sp of water, add this soda mixture to dough mix wll to combine every thing cover and leave in a warm place for 15 minutes.
4.Heat a heavy bottom pan in a low flame,spray little oil coat the crumpet rings and place then on the pan.

5. Pour the batter in to the rings till 3/4 of the ring cook in a very low heat for 5 minutes by the time you can see the holes on top of the crumpets and the dough appears dry.
6. Remove the ring slowely, turn the crumpet over and cook for few seconds to drown the top and remove from heat and cool on a rack.
Make sure thet your heat should be very slow other wise the bottom of the crumpet will turn in to dark
Generally crumpets are soft and nice golden brown color base and characteristic holes all over the surface.
So be care full with the heat.
Enjoy the crumpets with tea...
This is my one more entry for A.W.E.D-BRITISH at Reva s Kaarasaaram event by DK


Source: Plantain leaf

Aksha's "Fav-uh-ret" Macaroni and Cheese

Today's "Special Choice" for the marathon - Kid Friendly Dishes

After the regular rice- dal fare, Mac n cheese is the dish that I cook that frequently in my kitchen. I probably have cooked it hundreds of times over the years after my daughter started taking lunch box to the school. I don't remember how or when it started, it remains her favorite lunch box item from years now. There have been days when she had eaten this favorite dish of hers' for her breakfast and lunch over weeks. I sometimes have my suspicions over what her lunch mom's thoughts are about my cooking skills or our financial situation. :)
My daughter also has a preference how it needs to be done. She can give you the recipe with hers eyes closed since her Kindergarten days. No addition of vegetables / spices and it has to be served with only ketchup. If you forget to drizzle ketchup, the lunch box comes back uneaten. She is petite and eats so less that I am tempted to make it once or twice in a week just to see that her lunch box is finished.
Though packaged version seems to be more convenient to busy moms, preparing it freshly is not that tiresome or time taking. Addition of vegetables would make it more wholesome for kids.
And here is how I make her fav-uh-ret and America's beloved 'Mac n Cheese'.

Ingredients needed for 4 generous servings:

• 2 cups elbow pasta or any tiny tubular ones
• 1.5 cups grated cheddar cheese
• 2 cups milk
• 2 Tbsp butter
• 3 Tbsp unbleached flour
• Salt to taste

Cooking part:
* Bring 3 - 4 quarts of water to a rapid boil and add macaroni to it. Cook uncovered until al dente and drain.
* While the macaroni is cooking, prepare the sauce. Mix the flour in about 1/2 cup of milk until lump free. Add this flour mix, remaining milk, butter and cheese to a saucepan. On low flame, bring to a simmer and keep stirring often. Cook until a smooth, thick sauce is formed and then turn off the stove.
* Combine the cooked macaroni and sauce. Season with salt and serve.

My kids love Mac & cheese with tomato ketchup.

Source: Veggie Platter

Menthya Bhath

Menthya Soppu - Fenugreek greens in Kannada, Bhath - Rice

My 'Special Choice' for marathon today - Rice Dish

Here is one more palate pleasing rice dish from Karnataka that happens to be a family favorite and appears frequently at our lunch table. Menthya bhath aka menthya soppina bhath is a very popular one around Bangalore region, especially in vegetarian homes. The strong flavored fenugreek greens happen to be the star of this dish and hence the name. Lightly sautéed flavorful fenugreek greens with the fresh peas and the filling potatoes combined with perfectly done rice and the aromatic, flavorful spices makes a filling dish on it's own. This is not to be confused with the methi pulao recipe and I personally feel this menthya bhath tastes way better than the pulao.

Ingredients for about 6 servings:

• 1.5 cups rice (preferably sona masuri kind)
• 3 potatoes (peeled and chopped into cubes, about 2 cups)
• 2 cups washed and roughly chopped methi leaves / fenugreek greens
• 1/4 cup fresh / frozen green peas
• Salt to taste

For tadka: 2 -3 Tbsp oil, 1 Tbsp chanadal, 1 tsp mustard seeds and 2 Tbsp cashews

Ingredients for the vangibhath powder:

• 1/4 cup chana dal
• 1 Tbsp coriander seeds
• 4 cloves
• 8 one inch cinnamon pieces
• 2 -3 Tbsp dry coconut / copra

(Dry toast the chanadal till it starts to turn reddish. Then add the coriander seeds, cloves and cinnamon and sauté for a few seconds. Remove from heat and cool them. Grind them along with the coconut to a fine powder.)

Method:
* Add 3 cups of water to the rice and cook in a pressure cooker or electric cooker. Let it cool a bit.
* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside. Add chanadal and mustard seeds to the same oil and sauté till the dal turns reddish.
* Add then the potato cubes, stir them once and cook till they are done, covered. The potatoes must be done but still hold their shape and not turn mushy. Alternatively, you can cook them in a microwave with little water, drain and add to the tadka. When the potatoes are almost done, add the peas and the fenugreek greens. Stir them and sauté till the leaves are wilted and appears done, about 5 minutes.
* Add the vangibhath powder and salt to the pan and mix properly so that the vegetables are well coated. Then add the cooked rice and mix well. Taste and adjust the seasonings if needed. Garnish with the toasted cashews.
* Serve with some yogurt to make it a wholesome meal. Or with some papads / chips.

Note:
1. I make a large batch of vangibhath powder and refrigerate it for later use. I usually use all (or 2 Tbsp less) the powder that I get from the above mentioned measurements since we prefer it spicier. If you like it mild, reduce the quantity of the vangibhath powder. Taste the rice and adjust accordingly. Or store bought MTR brand powder works well too.
2. This recipe doesn't need lime / lemon juice.

Source: Veggie Platter