On Vacation Break !

Dear all readers / friends  i am going on vaction for 2 months. I am posting all Deepavali treats and others for events.

I am sure, that I will  miss blogging....till that time You all have a wonderful time..Happy Blogging !

Shega/ Peanut Holige

Jalebi

Conflakes / Cereal chiwda/ chivada

Poha/ Avalkki Chiwda

Bellad Bele(split check pea paysa)

Wish you all a very Happy Vijayadashmi / Dasara. 

My Nevedya  Puri  , Potaot sabji, Plain Rice , Kattin Saru ,and Bellad bele ,Sandgi, Tumbida mensinkai.

Ingredients:

• 3/4 cup Check pea ( Chana dal ,Kadle bele)
• 1/2 cup Jaggery
• 1/4 cup Coconut (fresh / dry)
• 1/4 tsp Cardamom powder
• A pinch Nutmeg powder
• Few dry Fruits (used cahewnut, raisins)
• Ghee / Tup

Method:  

     Pressure cook the chana dal till theny are tender. Heat the pan, add coconut and rost till it turn very light brown. Add dry fruits and fry for 1 to 2 minutes. Add cooked chana dal, jaggery , nutmeg powder, cardamom powder, and 1/4 cup water. Let it come to boil, cook till desired consistency.

Serve hot with Ghee.

Note: 

• Add little oil into chana dal before pressure cook. Oil helps chana dal to become soft.
• Adjust the sweet according to your taste. 

Gulab Jamun

Ingredients:

• 1 cup nonfat Milk Powder
• 1/4 cup All Purpose flour
• 1/4 cup Milk ( @ room temperature)
• 3 Tbsp unsalted Butter(@ room temperature)
• 1 tsp Cardamom Powder
• Pinch of baking soda
• Oil for deep-frying

For Syrup

• 1 3/4 cup sugar
• 1 1/2 cup water

Method:

In a bowl, mix milk powder, flour and baking soda. Add the butter little by little and mix well.
Now add milk to make soft dough. The dough will be sticky.
Let the dough sit for a few minutes. (Grease your hands with butter before working with the dough )and knead it well for 3-5 minutes.
Divide the dough into about 15-20 equal portions and roll them into round balls.
Heat the oil in a frying pan on medium heat. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. Place the gulab Jamuns in the frying pan.


Gulab jamuns will expand in volume, so make small batchs for frying and it will take 6-8 minutes. Fry them till brown and let them cool off for a few minutes before placing in the hot syrup.


Syrup

In a large pan, add water, sugar, and ground cardamom powder. Stir the syrup until the sugar is dissolved and bring it to a boil. Turn off the heat and put all gulab jamun in the syrup.

 Serve hot / cold  and also it taste good with vanilla ice cream.

Note: If the dough is dry, add more milk, as the dough should be soft. While frying keep rolling the gulab jamuns around so they are evenly browned.

Chakali

Ingredients:

• 1 cup Gram flour 
• ½ cup Rice Flour
• 1/2 tsp Asafoetida
• 1/4 tsp Termeric powder
• ½ tsp Black papper powder
• ½ tsp Ajwan (carom seeds)
• 1 tbsp Sesame seeds / Til seeds
• 2 tbsp Oil/ butter (hot)
• 3 tsp Chili powder (more or less as per taste)
• Salt to taste
• Oil for deep fry.

Method:
Combine gram flour and rice flour with asafoetida, termeric powder, chili powder, black pepper powder ,salt. Add 2 tsp hot oil/ butter. Add washed sesame seeds/ white  til  ajwan to the flour mix. Knead the dough with little water, make soft dough. With the help of chakali maker/ cookie maker deep fry the chakali into hot oil till crispy and brown.
Let them cool and can storage in the air tight container for long lasting.


Note: By adding Hot oil/ butter to the flour to get CRUNCHY chaklies.

I have received these awards from Padma. Thank you so much dear. Its really encouraging.

I would like to share with  Sushma, Preeti,, Purva, Parita,  Shanti, Priya, Priyaraj, Chaitra, Pavitra

Chiroti/ Chirote

This is very famous sweet in Karnataka. This we prepare at festivals ,marriages. This is one the sweet in panch pakwan (shivngi paysa, holige, sheeraa, modak & chirote).....

The original recipe is made with chiroti rava (spl rava we get normally in india). Chirote Rava 1 cup, rice flour -1/2 , dadla or ghee for frying. Follow the same procedure.

But as i don't have chiroti rava, so i have tried with Maida and followed the same method as my mother use to do.

Ingredients: (makes 35-40 chiroti)

• ½ cup All purpose Flour
• ½ cup Rava (very fine rava)
• 3 Tbsp Oil
• Butter (unsalted and at room temperature)
• Rice flour (for dusting)
• Oil/Ghee for frying

For Syrup:

• 1 ½ cup Sugar1 cup water
• 3 tsp lemon juice
• Saffron strands (optional)
• 1 tsp Cardamom

Method:
In a bowl mix rava, semolina, oil and mix together. Mix it well till the mixture becomes crumbly. Add water and make a soft dough. (like chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some rice flour for an 5-6 inc diameter (more or less). (in 1 chapti size dough we make 3 chaptis). Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other. As shown in the pics.

On first layer (first chapati) brush some butter, sprinkle some rice flour, layer another chapti over it. Repeat the same process applying butter/ ghee and rice flour.

Once they are ready, roll completely. Cut into small sizes as shown in pics. Repeat the same process with rest dough.

Roll them gently without much pressure.

Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.

When they are warm dip in sugar syrup and remove excess sugar syrup.

Once they are at room temperature store in air container. (These will last for 7-8 days)

Sugar Syrup:

Heat the pan , add water and sugar and cook till it sticky consistency. Turn off the heat add saffron, lemon juice and keep it a side. Do this syrup when you are ready to fry chiroti.

Sever with Badam Milk or it nice to eat it like that…:)

Note:Once they are at room temperature store in air container. (These will last for 7-8 days)

Red Chili and Grlic/Ballolli/ Lasun Chutney.

Ingredients:

• 1 cup dry Red chilies (byadagi mensenkai)
• 4-5 Garlic gloves
• 1 tsp Cumin seeds
• 1 lemon size Tamarind or ½ cup Pure Tamarind pulp
• ½ cup Jaggery (more or less as per taste)
• Curry Leaves
• Salt to taste.

Method:

Heat the pan and roast the dry red chilies for 2-4 minutes (without oil just dry roasting). In a grinder add these roasted chilies, garlic cloves, cumin seeds, curry leaves, tamarind, jaggery and salt and make a smooth paste.

Serve with Rotti/ Chapti/ Rice.


Note: if required add some water to make paste. This can be used for 10-12 days.Keep Refrigerated.

Variation: Add , oil fried Onion and Coriander seeds to the same ingredients and make the smooth paste. But this can be used only for a week. Keep refrigerated.

3 course Meal

Here are the links for the Recipes:

• Spinach Soup
• Split Moong dal Rice / Hesuru bele Anna
• Raita
• Nutty Banana with Chocolate sauce.

Samosa

Ingredients:

For Stuffing:

• 2 Potatoes (boiled and mashed)
• 1/4 cup green Peas
• 2 Green chilies (chopped)
• 1/2 tsp Cumin seeds
• 1/4 tsp Funnel seeds (sauf)
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala powder
• 1/2 tsp dry Mango powder (amchur powder) or Lime juice.
• 1/4 tsp Termeric powder
• 1 tsp Red chili powder
• 1 1/2 Tbsp Oil
• Salt to taste
• Oil for deep fry.

For Covering:

• 1/2 cup All purpose flour
• 1/2 cup Rava
• 1/4 tsp Salt
• Water to knead the dough.

Method:

In a bowl mix flour rava, oil, sat and make a soft dough by using water. Let the dough rest for 1/2 hr.

Heat the pan with oil, add cumin seeds, funnel seeds , green chilies and allow them to splutter. Add peas and fry till they become bit tender. Add potatoes, red chilies, garam masala, coriander powder and leaves, salt , mango powder and mix it well. Stir for 2 minutes and cool it completely.

Take the dough and make 4-5 cm diameter circle and cut into half. Apply water to the edges and make a cone (like ice cream cone). Press the egdge. Place the 1 to 2 tsp of filling. Close the 3ed side edge and press it properly(so it doesn't open while frying). Continue the same with rest of the dough.

Heat the pan with oil on medium heat. Fry the samosa both the side till they turn light brown.

Serve hot with Ketchup / Tamrind/ Green chutney.

Nutty Banana with Chocolate sauce

For chocolate lovers..... Its very easy and fast to make..

Ingredients:

• 2 ripe Bananas (sliced in oval shape)
• 1 cup Whip Cream (used low fat)
• Nuts (used Walt nuts, Pecan, Almond, Macadamia nuts) (chopped)

For Chocolate Sauce:

• 1/2 cup chocolate chips
• 1 to 2 Tbsp milk

Method:

On the Double boiler melt the chocolate chips with milk till it become very fine sauce. (let it cool a bit).

Chop the bananas and place them on serving plate. Dollop whip cream. Sprinkle the all chopped nuts. Drizzle chocolate sauce all over the bananas and cream.

Serve immediately with some more chocolate sauce to dip.:D

Note: You can add more fruits like strawberry, kiwi fruit.

Spinach / Palak Soup

Ingredients:

• 1 bunch Spinach / Palak (chopped)
• 1 Onion (chopped)
• 2 Garlic cloves
• 1 Tbsp Oil
• 1/2 cup Milk
• 1tsp Butter
• 1/4 tsp Cinnamon powder (less or more) (optional)
• A pinch of Nutmeg powder (optional)
• 2-3 dollop Whip cream
• 2 tsp Bread Chunks (used whole wheat)
• Salt to taste.

Method:

Heat the pan with oil add garlic and onion and fry till they turn light brown. Add chopped spinach leaves and fry for 2-3 minutes or till spinach become tender. Grind this spinach with milk and little water like smooth juice. (if u like very fine juice the strain it).

In the same pan heat the butter, add cinnamon powder, nutmeg powder and stir for minute or so (don't burn it). Add spinach juice to it and reheat it.

Serve warm with dollop of cream in the centre and roasted bread chunks.

Note: Used low fat whip cream. If you don't like cream them omit that step.Add Water / Milk as per desired consistency.

This goes to Sireesha's Soup N Juice Event.

Stuffed Ridge Ground (Herekai /tori/ turali)

Ingredients:

• 2 Ridge ground (cut into small pieces and slit in 4)
• ¼ cup peanut (roasted peanuts)
• ½ tsp cumin seeds
• 1 string Curry leaves
• 1 onion (finely chopped)
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• ¼ tsp Jaggery
• 1 Tbsp Oil
• Salt to taste
• Coriander leave s (chopped)

Method:

Cut the ridge ground and keep then in water. Mean while Heat the pan with oil add cumin seed, curry leaves allow to splutter. Add onion and fry till it turns brown. Add roasted peanuts (with or without skin) , red chili powder, turmeric powder, salt, jaggery and mix everything well. In a mixie/ grander put this masala , coriander leaves, add very little water and make paste(not thin watery) just a thick paste which can be stuffed into ridge grounds.

Stuff the ridge ground with grinded masala (as shown in the pic) Heat the pan with oil, add ridge grounds. Keep on low heat.( If required sprinkle some water). Close the pan with lid and cook for 10-15 minutes or till they get tender.

Serve with Chapti / Rotti.

Lovely Awards!

I got Yum-Yum Bog award, 360 degree Foodie Award & A Giant bear Hug Award

from Priya raj. Thank you so much for passing to me dear. Getting these kinds of awards, it really boost my confidence a lot.

This is Given by Shanthi for participating in her State Event. Thank you so much Shanthi.

I would like to pass these to my Blogger friends Padma, Preeti, Sushma, Divya, Shanti, Purva, Parita, Rekha, Saraswathi, Priya.

Mini Idli & Sambar

Idli rava also know as cream of rice. Normally we soak the rice or use parboiled rice but this is shortcut for that lengthy process. These idli also taste good....

Ingredient:

• 1 cup Idli Rava (cream of rice)
• 1/4 cup Urad dal
• Pinch of soda bi-crab
• Salt to taste.

Method:

Soak the urad dal for 4-5 hrs. Wash the idli rava and soak for 1 to 1/2 hrs. Grind the soaked urad dal till its soft paste. Mix the urad dal paste to idli rava. Mix it well. Let it ferment overnight. (make sure there is no water in the batter).

After fermentation the batter double in size. Add salt, soda bi carb and gently mix it well.

Grease the idli mould with oil, pour the batter. cook for 10-15 minutes.

Serve hot with Sambar.

Methi Matar Malai & Award

Ingredients:

• 1 bunch Methi / Fenegreek Leaves (chopped)
• 1 cup Green Peas (used frozen)
• 1/2 cup Malai / Cream
• 2-3 Tbsp Ghee/ butter
• 1/2 tsp Cumin seeds
• 1/2 tsp Cinnamon powder
• 1 Cardamom (powder)
• 2-3 Cloves (powder)

For Garvy / Masala / Paste

• 1-2 tsp Cashew nuts
• 1 Onion
• 3-4 Green chilies
• 1/2 tsp Ginger
• 1 Tbsp Curd
• 1 Tbsp Khus Khus (poppy seeds)
• 1/2 tsp Sugar

Method:

In boiling water add salt and methi for 5-6 minutes. Drain in the colander with running water and remove excess water.

Heat the pan with ghee/ butter add cumin seeds, let them splutter. Add the above made masala / paste and fry fro 3-4 minutes. (you can smell the nice aroma). Add cardamom powder, Cinnamon power, clove powder and cook fro 2 minutes. Add peas, methi leaves and malai and salt.Cook until everything is mixed well and gravy thickens.

Serve hot with Naan/ Roti.

Notes:

• If the gravy is become thin / bit watery then sprinkle some all purpose flour / maida. This will helps to thicken the gravy.
• If the gravy is too thick then add milk .

I am really very happy to receive Honest Scrap Award From Padma. Thank you so much. Its really encouraging & Motivating.

I would like to pass this award to:

• Priya Raj
• Preeti
• Purva
• Saraswathi
• Parita
• Shanti
• Deesha
• Sushma
• Rekha's
• Sum's

Naan (Garlic flavour)

These Naan are Yeast free and made on normal Tava.....

Ingredients:

• 3 cups All purpose Flour / Maida
• 1/2 cup Curd
• 1 Tbsp Oil
• 1/2 tsp Baking soda (soda Bicarb)
• 2 Tbsp Butter / Ghee
• Warm milk (for kneading the dough)
• 3 Cloves Garlic (chopped)
• 1/4 cup Coriander (chopped)
• Butter or Ghee to roast
• Salt to taste.

Method:

In a blow add flour, salt, butter, oil,curd and with finger crumble like crumbs. Knead the dough w by adding little warm milk and make soft pliable dough. Cover with wet cloth and set it aside for 6 hrs.

Once the dough is ready make small balls and roll triangle with flour. Once it half rolled spread the garlic, coriander over on it and roll them as desired size.

Pre heat the tava, place the naan. Apply water on top and roast it from both the side with butter.

Serve hot with methi mutter malai/ dum aloo / Cabbage kofta Curry.

Note:

If you don't use garlic then omit that step.

Veg Bean Tacos

These are Veg Beans Taco... A Healthy way !

Ingredients:

• 4 Hard Taco Shells (used corn shells)
• 4 Soft Tortillas (used flour tortillas)
• 1 Packet Seasoning (35g) (used Mccormick)
• 1 Can Kidney beans
• 1 Onion (chopped)
• 1-2 Garlic (chopped)
• 1-2 Tsp Oil
• 1/4 cup Water
• Salt to taste.

For Topping:

• 1 cup Cucumber (chopped)
• 1 Cup tomatoes (chopped)
• 1/2 cup Coriander leaves (chopped)
• 1/4 cup Spring Onion (chopped)
• 1-2 Red chilies (optional)
• 1/4 cup Cheese (optional)
• Lemon wages.

Method:

Heat the Pan with Oil, add onion, garlic and fry till they turn light brown. Add beans and season mix. Mix everything well. Add salt and water and mash the beans a bit (like mushy beans)

Take off from the heat.

Take the soft / Hard tortilla, first place the bean mixture, then place the topping and garnish with cheese.

This recipes goes to My legume love affair which was started by  Susan's  and hosted by Ruchi. 
And also to Jagruti's Joyful Eating Whilst Traveling Event.