Do you like Beetroot? I didn't for a greater part of my life. Amma had never somehow prepared this much at home. Well I have actually never asked the reasons. But since I never eat this growing up, continued so when I had my own kitchen.After Konda came into picture, we have been trying to include most of the vegetables. Though this again played no part in our list. All those were the days, before Athamma came to live with us.
One day, when I couldn't get back home early to cook the dinner, she said she will prepare something. I didn't really ask what she had in mind.When I reached home, I was quite curious to know what she had prepared. On starting at the bowl, I was shocked to find something RED, staring back at me. Now I can't actually shout my top out to ask why she made it right. So very coolly asked her, what's in the bowl. Well she is a cool lady you know, so she said since she couldn't find anything interesting in fridge for dinner, she got Beetroot. So she decided to make Beetroot Kurma. Since then, it followed us for many days. Whenever Athamma got a chance to cook, it was Beetroot kurma. Gosh, maybe I have come to like it too, but I wont' accept it, Ok!
Then followed with kurma, we even got ourselves drink beetroot juice, poriyals, salads. We have come a long way, I guess. Anyway kurma was what I prepared couple of days back, when we had a tough choice on deciding which vegetable to cook, thinking on Beetroot was simplest!
Ingredients Needed:
Beetroot - 1 big Onions - 1 medium Tomatoes - 1 medium Ginger Garlic paste - 1/2 tsp Chili powder - 1 tsp Coriander powder - 1 tsp Coconut paste - 2 tbsp Clove - 1 Cinnamon - 1" Curry leaves Coriander leaves Salt to taste Oil -1 tsp
Method to prepare:
Peel and cube the beetroot. Pressure cook it till soft. Keep it aside.
Then add the chopped tomatoes, fry well. Add turmeric, salt, chili powder, coriander powder. Simmer till the tomatoes are soft. then add the cooked beetroot.
Simmer for 5 mins. Then add the coconut paste along with 1 cup water. Bring to boil and simmer till it thickens.
I know you would be interested to check out the new category called Others. I have added it just today, to the Food Blog List. Well though I had wanted to categorize them as such, I was promted more by the bloggers themselves. So check out!
Sending this to Sunshinemom who is hosting an event on Food Colour, this month being RED And to EC, who is hosting WYF event, which is Food colour this month. Thanks ladies for coming up with such ideas!
Our neighbors on one side have a big garden of Plantain trees, along with other plants. When we step out of our home, its like stepping into a garden. Ever since moving into this home, I have always loved the view and the feeling it evokes. It hides the fact of city dwelling and gives a sense of being in a farm land. I can still remember the many mornings, during our early years, spent dining in our makeshift table, looking out of the window, to see lush greens welcoming our eyes. And those many mornings spent sipping coffee, right under its shelter, and those nights eating out in the open, while the trees and the cars shielded us from the stark crowded place!
Every morning, there was even a crow calling kaau kaau everyday. Hubby dear would say Kha Kha, go away konda is sleeping. This continued for many years. Konda used to be very happy that a Kha Kha was waiting for her. The crow, surprising stopped visiting us after Konda started school. And a crow started coming now, it waits everyday at almost the same time. Peddu would come running to see it. He was so fond of it and hubby dear again says the same thing now. If Peddu is sleeping, he tells Chinnu to tell the Kha Kha, that Peddu is sleeping. Its all so much fun. You may think its strange but its true!
You may wonder why I am talking about the Plantain trees now. Its because I came to know that the neighbours were planning to clear off the garden to construct a building. When I asked the lady, and expressed how lovely the garden looks, she just shrugged and left. Not sure of her memories and bond, but mine were cartful. I hoped it wouldn't happen, but it finally came true. The garden got cleared two days ago. While returning home from work, I suddenly realized that I never really captured that garden, always thinking it would be like that forever! I was so heartbroken to find all the Plantain trees already chopped down.
When Anu made Spicy Banana Blossoms, I was thinking why Vazhapoo Vadai never struck me. I was thinking it was anyway too late now to get one and make it. But I was really surprised to see the flower at home. I guess this will be last way of enjoying the garden's bounty. It depresses me to think I may never have those captured moments of beauty, they will only forever be in memories. My lost garden, though the garden was hardly mine!
Amma makes the best Vazhapoo Vada, that I have ever tasted. Everybody at home simply love this. Though hubby dear never likes fried foods, this is one exception for the rule.So this dish is not only about lost flavours, lost love, this is going to one last love from a lost garden! I know I am getting soppy!
Ingredients Needed:
Banana Blossom - peeled and chopped Bengal Gram - 1 cup (200 gms) Onion - 1 big, finely chopped Red chillies - 2-3 Green Chilies - 2 Salt to taste Fennel Seeds - 1/2 tsp Curry leaves - handful Coriander Leaves - handful chopped. Oil for frying
Buttermilk - 1 cup (optional)
Method to prepare:
For the batter
Wash and soak Bengal Gram for 3 hours. Once they are soaked well and soft, drain completely from water. Take it along with Red chilies, grind to a coarse batter. Save a teaspoon of Bengal gram to be mixed as whole.
Chop onions, chillis to fine pieces.
Preparing the Banana Blossoms
The Banana flower has big pinkish red petals enclosing the flowers. The flowers within are about 20 or so, clubbed together. It has a long stack with a head to it, one long outer cover and a shorter cover. We got to remove the thick stack and the shorter cover as shown in the picture.
Repeat for all the flowers, as you go in, you will find very small flowers, in which the long thick stack is not developed. These are used as such. Once all the flowers are done, wash them well and drain.
Normally there are chopped and soaked in the buttermilk to ensure they don't turn dark with exposure to air. But they turn dark anyways. Buttermilk is made using curds, water and salt.
Boil a pan with 1 cup water, when the water starts boiling, add the chopped blossoms and cook for 2 - 3 mins. Drain it in a colander and when its cool, squeeze of the water completely. It should be a dry, when you add this to the batter. Below is the boiled and squeezed plantain flowers.
In a bowl, take the batter along with Onions, green chilies, Curry leaves, Fennel seeds, Coriander leaves and the cooked Banana Blossoms. Mix well. The batter should hold the Vada shape when you take a ball and flatten.
Heat a kadai with oil for deep frying. Divide the batter into required size. Take the batter ball, using your left palm, flatten them into disc of 1 inch thickness. When the oil is hot, sim and gently slides these into the oil.
When it turns golden on one side, turn to other and cook in batches. Drain them on to a kitchen Towel.
Check out Anu's post on Spicy Banana Blossoms, she has more pretty pictures and better explanation on cleaning the Banana Blossoms.
Preparation is same as Masala Vada, only we add the Banana Blossoms in this version.
Sending this to Rachna @ Soul Food for this month's JFI - Flower Power. JFI was originally started by Indira of Mahanandi.
From our many vacations spent in Kerala, the most prominent things that come to mind, are the Idiappam, Appams, Istew and Pazham Pori. I can't decide in which order I like them. I simply love them all. When we visit those places, we always had the honour of getting royal treatments from Dad's assistants. Starting from breakfast till dinner, it used to be an indulgence to heart's content. Though we have brought back those flavors to home, nothing like enjoying them in its homeland.
We must've visited Erranakulam some 5-6 times now. The hospitality of the people, the beauty of the land, are some of the things that always comes to mind, apart from the lovely cuisine. From the railway station to the guest house, it used to be one long walk and it was always reviving by the time we reached the rooms. Then a visit to Guruvayur Temple in the morning and back to guest house by evening, we used to be all ready for a Pazham Pori treat. Uncle S, who is posted in Erranakulam, knew our likes. So he will have these ready when we get back. Those lovely Pazham Poris can't be matched, I tell you! Yeah back home, we have made these many times, they always are enjoyable. Yet those that we used to eat in Errnakulam, used to be of a different class of its own. Ah, and those many appams and stews. I can only salivate thinking of those days!
Hubby dear is somehow not so very fond of Stew, unfortunately. He will eat stew, but prefers Tomato Kurma for Appams. Maybe thats because we introduced Appam to him along with Tomato Kurma to him. This weekend, yes I finally got myself make the stew in Microwave. It was so simple, I wonder why I never attempted this in MW before. It was ready in less than flat 10 mins, and it was good. It brought back memories of eating it in Errnakulam, where Uncle S, daughter, who was then in 12 std, made it for us, which was lip Smacking! Imagine a 17 year old making a classic Stew!
Cooking Time : 7 mins Serves - 2-3 servings Cuisine : Kerala Mode of Cooking : Microwave
Ingredients Needed:
Potatoes - 2 Carrot - 1 (I didn't add this time) Onion - 1 small Coconut grated - 1 cup Ginger - 1" Green Chillis - 2 Turmeric powder - a pinch Curry Leaves few leaves Cloves - 2 Cinnamon - 1 Salt to taste Oil - 1 tsp
Method to prepare:
Wash and peel the potato. In a Mw safe bowl, take the potatoes with 1/2 cup water. Micro for 2-3 mins. Remove and keep it aside.
Add oil, cloves, cinnamon, curry leaves and micro for 30 sec. Then add grated ginger, chopped green chilies, finely chopped onions, turmeric powder and micro for 1 - 2 mins. Ensure the onions are brown.
Meanwhile, take the grated coconut, add 1/2 cup water and run in the mixer. Extract the thick coconut milk by passing it through sieve. Keep it aside
Add another 1 cup of water to the coconut again and run it to get a thinner coconut milk. When the onions in the mw is browned, add the thin coconut milk and micro for 2 mins. Add the cooked potatoes and micro for another 2 mins.
Finally add the thick coconut milk and micro for 1 min. The stew is ready to be served with Appam!
I guess the turmeric was not enough, the stew still came out white!
This is my entry for Microwave Easy Cooking event, themed on Soups or Stews this month.
Hope you have your entries ready and do remember to send them to me by 31st July!
Change is the only consistent thing in this life! One can't escape what changes life brings to one, happiness is when when one can adapt to those changes. I guess in general, life sounds exciting when you have a new overlook or a new thing happening to us. But if you ask me, I am more of a routine, mundane person, though I don't mind the changes, life has brought to me, if its something related and within my scope, I never get bored with the same thing. But hey colours bring in lot of happiness right. Few friends have been telling me, that I got to change the template atleast. I looked through few but was always coming back to this one. I like white background, so best would be to change the header!
How do you like the new header? I thought this suited my theme and title! With the four seasons and four seasonal cooking style. I somehow loved that Boar getting BBQ! It took me back to those wonderful childhood dreams, spent reading Asterix, the gaul. I even imagined wild boars will be available in India and all I had to do, was to visit a forest and lo I will find Obelix running behind one! Anyway childhood is the wonderful period in one's life, and those dreams are what we sail our life on! Do let me know if you face any issues with the imagine loading and viewing. I will be very glad to know your feedback.
Yesterday being Aadi Krithigai, we cooked vegetarian for lunch. The temples all over the area, were crowded and hustling busily with all the abhishekams and other poojas. And I finally got a chance to make Vangi Bath. Vangi Bath is something, that I had always wanted to make but the timing was never right. Yeah a vegetarian Sunday lunch was what I was looking for. There is really no fun in cooking for myself alone right! I remember the flavoursome, Vangi Bath from the days when Amma used to make. At parents home, Saturday was always dedicated to a Vegetarian feast, so we have lot of choices and Amma always indulges us.
Finally, here comes the Vangi Bath, the best way to enjoy Brinjal. I do think, if you are a person who hates Egg plant, this is the best way to start liking it!
Wash and soak rice for 10 - 15 mins. Pressure cook it and keep it aside.
The ingredients for the ground masala, need to be roasted in oil. So heat a pan, and roast each of them one by one. Allow it to cool, then grind to a fine powder. If Maretti Moggu is not available, use clove. And even fresh coconut can be used.
Trim the Brinjal ends and chop them to long pieces. Soak them in water. else they turn brown.
Then add the cooked rice and mix well. Adjust the spice and salt. I retained some masala, so added little more based on the taste. Add ghee and mix well and let it rest in sim for 5 mins for rice to get the masala.
Since this tends to be spicy, the cool cucumber raitha goes well.
Cucumber Raitha
Cucumber - 100 gms Curds - 50 gms Salt to taste Pepper - 1/2 tsp
Method to prepare
Wash, peel and grate the cucumber. Since it has lot of water, just beat the curds and add to this. Add the salt and pepper and serve with Vangi Bath.
Ragi Papad
These are traditional papad made with Ragi flour. We have a marwari family for neighbours and one day I saw the aunties tolling over big vessels full of ragi grains. Out of curiosity, asked what they are going to make. I was really surprised when I was told they were preparing papads with Ragi. They also made with Rice flour. If you ask me now for the recipe, I must confess it sounded so very complex to me what they accounted. It sounded so laborious and difficult. So they made these and so sweetly gave some for us to taste, I am more than happy to enjoy the result. They said they store these for a year. The papad tasted so yummy, we really couldn't believe. Konda just snacks on these. One day I think I will muster the courage to ask for the process again and prepare it myself. For now, enjoy the pictures! I googled on this but couldn't find anything related to this recipe. So I know how traditional this must be!
The twins for a change indulged us by taking an afternoon nap, with a heavy tummy that was god's gift! And the evening was so pleasant with showers! How was your weekend?
And before I forget, I have finally managed to update most of the Food Blog List - By Cuisine, do check and get back to me if any issues! Will try to complete it by today!
Now who wouldn't love Paneer! Yeah there could be some, but mostly they would be non vegetarians. But Konda, even if she eats chicken, can easily give up for a Paneer treat. As I have mentioned many times, she wants to be served Paneer Butter Masala every week, if not once in 10 days. Now that's too much of calories for the adults at home. Though I don't mind one or two serving myself, I feel I could easily avoid that extra buttery stuffing it does to our waistline!
When she likes Paneer as such, why go to the extent of cooking it in lots of butter, nuts, and cream. So Paneer 65, is the best alternative, she has the Paneer craving attacks. Very simple to make, yet no compromise on the taste of eating just Paneer! Since we have the habit of making Paneer whenever there is some extra milk at home, Paneer gets stored through the week. When I saw a big stab of Paneer lying around begging for attention, all I had to do is ask Konda if she wants some Paneer. And you can see excitement simmering in her eyes!
Having confirmed, I marched to the kitchen with all things, and what do I see following me! The ducklings follow me in line. Yep, my three ducklings. Konda was gifted a toy duck with three ducklings on her first birthday. Hubby dear always teased me saying I am the mother duck, with one duckling. When the twins were born, he was more than happy on his words coming true. When I was hurrying up making these Paneer 65, my three little ducklings were eagerly waited to be fed! Believe me, Paneer got vanished in flat 5 mins, seriously!
Before I get on, just wanted tell you know that my sister in law, Pavani has a blog on her own now! Do drop in her blog, Food Lovers and check out what's gets cooked there!
Ingredients Needed:
Paneer / Indian Cottage Cheese - 400 gms, cubed into big pieces. Ginger Garlic paste - 1 tsp Chili powder - 1 tsp Cumin Powder - 1/2 tsp Garam Masala - 1/2 tsp Corn Flour - 1 tbsp Besan / Gram Flour - 1 tsp Salt to taste Lime juice - 1 medium All purpose flour / Maida - 1 tbsp
Oil for frying Method to prepare:
Cube the paneer into a 5 inch squares. In a bowl, take the paneer, add the salt, ginger garlic paste, chili powder, Cumin powder, Garam masala along with Corn Flour and Besan. It should coat the Paneer well.
Then squeeze out the seeds and add the lemon juice to the Paneer cubes. Let it rest for 5 - 10 mins.
Make a thick batter of the all purpose flour with little water.
Heat oil in a pan. Once its hot, simmer. dip the paneer cubes in the maida batter, and gently drop into the hot oil.
Since Paneer is tender, it gets cooked very fast, so turn it immediately and cook on both sides till they are golden brown.
Remove on a kitchen towel and serve hot!
Happy eating and happy weekend!
Just 5 days more for the Soups and Stews to get simmered in Microwave for MEC, hope you are getting them ready! I am planning to make some this weekend, hopefully!
The morning was quite chill and it only had me snuggling against the twins again. I was already late and I had to get things ready for Konda. She was leaving early to school as she is participating in a program, where is the angel. Amma bought her a grown more than a year back, which looks more like a bridal dress, but if we remove the head gear, it can looks like an angel dress. Which lead Konda complaining that the wings were not there to make it a perfect angel get up. Whoever said angels should have wings! I told my little one that all angels need not have wings, they come in different forms. And to top all, her teacher asked her to get a magic wand and a crown.
Seriously, I wouldn't know where all these things might be sold. When we had visited Calcutta, she had got a crown, two wands. Both the wands had long disappeared. This crown somehow stood the test of time. And that got broken just yesterday when she had it in her bag. So we spent some time late night trying to stick with glue. Konda went to bed only after she knew, her crown was mended. And she was up and ready in short time and went early to school.
The climate was still chill when I started and was beautiful. The city takes a look of hill station aftermath of shower! Imagine riding a bike with the cool breeze hitting your face, and all you want, is to feel the air! With the season being filled with flame of forest, bloomed all over the city, this is the best time to visit! Rain kissed leaves, slowly sway and dew drops fall down as you get under them! Its heaven to travel during this time. Well the thoughts of work or other things, are the last things on mind!
Coming back to the gravy that I prepare lasted night, its a new one that uses raw banana mashed and deep fried. It was so yummy, that even my twins eat it as such. We tried to save some for the gravy!
Ingredients Needed:
For the Koftas
Raw Banana - 1 Corn Flour - 1 tbsp Gram Flour / Besan- 1 tbsp Ginger Garlic paste - 1/2 Cumin powder - 1/2 tsp Chili powder - 1/2 tsp Salt to taste All purpose flour/ Maida - 2 tbsp
For the gravy
Onions - 2 medium Tomatoes - 3 medium Ginger Garlic paste - 1 tsp Chilli powder - 1 tsp Cumin powder - 1 tsp Cloves - Cinnamon powder - 1/2 tsp Coriander leaves for garnish Salt to taste Oil - 2 tbsp Cream - 2 tbsp (I used milk)
Oil for deep frying - 3 tbsp
Method to prepare:
For Koftas
Wash and trim the banana. Pressure cook for 1 whistle, or till its soft. Peel the skin and using a masher, mash it well. Don't run in a mixer to make it a paste. It won't taste that well. You need to have little bit of pieces of banana in the koftas.
Take the mashed banana in a bowl, mix in the chili powder, cumin powder, salt, ginger garlic paste. Using your hands, mix them well together. Then slowly add the corn flour and Gram flour. don't add any water. With the water content that's present in the banana, there is no need for adding water and more over, it won't absorb so much oil when you deep fry it. Divide the dough into small equal sized balls.
Make a lump free batter of Maida with little water and salt. Heat the oil and let it get really hot, before you could dip each ball into the maida batter and deep fry. Let it get cooked on both sides and drain on a kitchen towel.
If you want to avoid the deep frying, you can even shallow fry these in the muffin pan or if you have Kulipaniyaram pan with you. You can drop a tsp of oil in each groove and place the balls and shallow fry these. I haven't tried baking, but that also should be equally good.
For the Gravy:
Make a paste of Onions, Tomatoes separately. Heat a pan with oil, cook the onion paste till the raw smell leaves, then add the ginger garlic paste.Cook for 2 mins. Then add the tomato puree. Simmer and cook it covered for 5 - 10 mins. Actually I might've used less oil than 2 tbsp, but I added little by little so I think it can come up to 2 tbsp.Just check make sure it doesn't get burnt.
Then add the dry spices. Mix well and simmer again.Adjust salt and spices based on your taste. Finally add the milk In most cases, when cream is called, I replace with 1/2 glass of milk. It mostly works out well. If you want more taste, add two drops of butter or ghee. While adding the milk, have the flame in sim, else it might get curdled. Then once its mixed well, slowly add water based on the gravy you want. I added about a 3 quarter of cup. Bring to boil. And simmer till it cooks to a thick gravy. Finally garnish with coriander leaves.
Add the Koftas to the gravy just before you serve, else it might absorb the gravy and become very soggy.
Best is to make the koftas just before serving so that they are still hot and crunchy when you bite on them while you eat the gravy with Chapati.
I must say, though this is the first time I am cooking banana in a gravy, it was really yummy and the recipe is a sure keeper.
Let me say I have been preoccupied with something since yesterday! And like as with everybody else, I am more interested in finishing that job before I could think of a blog post right now. But I really didn't want to miss out a post for various reasons. First being, few dear friends have said they log on to read me, the first thing they get connected and when they don't see anything new, they get disappointed. Now I can't disappoint friends, can I? And second being, I can't really be away from posting, even if its a simple chutney that I am going to blog about. I won't say I am so addicted, maybe a wee bit.
Anyway, Amma said a couple of days back, that Peddu can now repeat till 'F' and she especially love the way he says F. Now I wanted to see how he says. And I really had a gala time laughing at the way he twists his tongue and says "Fiii", not sure if he designed the word himself. Thinking of which, I remember the time this weekend, when I was asking him to put off the feeding bottle he had. He has this habit of sipping on one, he is feeling sleepy. However much I tried, I couldn't get him put it down. I told that his teeth will all come out protruded. He didn't bother, then something promoted me to say, 'Peddu, if you have protruding teeth, you will not have any girlfriend.' Now that had him throwing the bottle down. Well I am sure he won't have understood what I said, but his action got me rolling down laughing!
Coming to this simple Chutney or rather pickle, as ingredients used are normally used for a pickle, its more of a touch and feel one, than a typical recipe with correct proportion. Though in all my recipes, I only give app. of what's gone in, cooking afterall is about your senses. This one is more on the abstract, where a particular item was added after tasting. So do use your judgment!
Ingredients Needed:
Grated Cabbage - 1 cup Fenugreek / Methi Powder - 1 tsp Mustard Powder - 1 - 2 tsp Chili powder - 1 tsp Salt to taste Tamarind - marble size
Seasoning Red chillis - 3 Curry leaves few Mustard Seeds + Urad dal - 1/4 tsp Oil - 3 tsp
Method to prepare:
Wash and pat dry the cabbage leaves. Then chop them finely.
Heat a pan with 1 tsp of oil, simmer and fry the cabbage well. It should be really dry but not burnt. Then add the methi powder and mustard powder. Fry for another 5 mins under sim. Since oil is less, it might tend to get burnt. so take care.
Then finally when its all fried well, add the chili powder and salt. Adjust all the spices. And allow to get fried for another 2 mins. Then remove and allow it to cool.
Meanwhile, soak the tamarind in water. When the cabbaged is cooled, grind the cabbage mix with the soaked tamarind to a coarse mixture. Ensure you don't get it into a paste. You will have to retain the cabbage pieces
When its done, heat the pan again with remaining oil. Season with mustard, urad, red chillies, curry leaves. Once they are done, add the cabbage mix. Let it cook in sim for 2 - 3 mins till its done.
Remove and store in a dry bottle or vessel. This stayed good for 4-5 days.
Enjoy with chapati or along with Rice and dal!
Thanks for the terrific response to the Food Blog List by Cuisine, I am working on the list and will soon update all the blogs. I am really glad that it got your interest!
It was a sunny Sunday morning. I was up all early and not sure what to do. Of course, I have a dear space where I can relax and talk about what goes in our parts of the wood. But somehow I wasn't up to staring at the screen so early. So sat out with a cuppa of coffee and wondering how the day is going to pass. With Hubby dear not around, we don't usually plan for cooking anything. Kids were still sleeping and I remembered that I didn't remember to soak the channa for the poori, which is our customary Sunday breakfast.
When I got inside, I saw Athamma all ready and up. Yeah, she has the task of making Sunday Neivethyam, so she was all bathed and had things cooking on the stove! When asked what's cooking, she said she had the Moong Dal in cooker. I feel sorry for her, gone are those days when she used to relax on Sundays. Now since they got into the habit of pooja on Sunday morning, she has to be all ready early morning and on top, decide what to prepare for Neivethyam. Since sweet of any kind never gets consumed at home, she has to think of different dishes. And off late, she decided on Pooris. That's when I told her that in Bengal, they offer Luchis for Kali Maata. She was so happy knowing that. Of course, I knew the reason few weeks later!
I always feel so bad for the Gods, because tradition says we shouldn't taste anything that's to be offered to God. Imagine, if you are somebody who can't decide on salt or spice without tasting, then poor God gets to eat like that! Athamma, who normally never goes wrong in her salt or spice, always has this doubt while she offers. So I tell her to taste and then do the pooja. Of course, this is such a taboo, if I have to confess, I have tasted few times and then offered. I always think what's the point in offering something tasteless!
Anyway this Moong Dal curry is what we decided to make for the poori. The twins were very happy on being given the plate to themselves, and on top they wanted the gravy too. We gave them unsauteed Moong and they won't have anything with it. So finally they dipped in the gravy and enjoyed.
Moong Dal Curry
Whole Moong Dal - 1 cup Onion - 1 medium Ginger Garlic paste - 1/2 tsp Bay leaf - 1 Clove - 1 Cinnamon - 1" Tomato - 1 medium Turmeric powder a pinch Chili powder - 3/4 tsp Coriander powder - 1/2 tsp Garam Masala - 1/2 tsp Salt to taste Oil - 1 -2 tsp Water - 1 cup
Method to prepare:
Wash and soak whole moong dal overnight.
Wash and add 1 cup of water and pressure cook the moong dal for 1 whistle. It should not be overcooked, but just right.
Then add the finely chopped tomatoes. Simmer for 5 mins, till the tomatoes are nicely mashed.
Add salt, turmeric, chili powder, coriander powder and garam masala. Mix well and simmer for 5 mins.
Then add the cooked Moong dal along with the water and simmer again for 5 mins.
The gravy shouldn't be dry and at the same time not too watery.
Moong Dal curry was excellent with the Batura I made.
Whoever thought this will be so yummy! But believe me, when I was preparing it was wondering how this might taste with poori, but one bite and I was impressed. This is for sure a keeper.
And since this was only experiment while hubby dear was not around, next week will surely prepare again for him and enjoy it all over again!
This goes for the Curry Mela hosted by yours truly!
Everyday seems to come with a new challenge and I am determined that I meet them all. The latest one on the breakfasts and another one given by hubby dear are top of my mind. Hubby dear has given me the mission of cooking all that I posted a year ago. Want to know the reason why? Well he feels those pictures have to be replaced with new ones. So here I am with the first in that attempt. Nawabi Biryani is the first of the posts I did and it holds very dear to heart as its the most delicious one I can remember eating when I used to eat meat some 2 decades back. And now its a favorite with hubby dear and is prepared quite often. But only this time I had a mission of clicking it away. I also wanted to try some dry roast that will go well with this biryani.
Last night when hubby dear called from the station before starting home, Peddu pulled the phone from me and said 'Dada Da Da" meaning Daddy come come, well I was sure that would have put the Daddy dear in one spot. This morning when he landed, Chinnu won't talk to him, and was sulking. While Peddu when he saw his father, he climbed up and won't get down. So today he got his father also joined in giving him bath, and then feeding. All the while, he was looking at his father and went on saying dada dada. He was occupying his father so much that Chino didn't get to be with his dad. So finally hubby dear sat down with both of them and was telling them that he missed them the first day itself. So no more traveling alone. Good thing!
For Marinade Chicken Breast pieces - 250 gms Onion - 1 small Ginger Garlic - 3/4 tsp Green Chillies - 2 small Salt to taste Turmeric powder a pinch
For Frying Onion - 1 small Tomato - 1 small Ginger Garlic paste - 1/4 tsp Chili powder - 1 tsp Coriander powder - 1/2 tsp Bay leaf - 1 Clove + Cinnamon powder - 1/2 tsp Coriander leaves for garnish. Oil - 2 tsp
Method to prepare:
Cut Chicken pieces to medium pieces. Make a paste of onions, ginger garlic, chillies to a smooth paste. Marinade the chicken pieces with the paste, salt and turmeric for 30 mins.
Then add the marinade along with the chicken. Cook on high flame for 5 mins, while you are stirring. Water starts coming out. Simmer for 5 mins. Then add all the dry spice powders and mix well. Simmer under cover for another 5 mins.
Then add the chopped tomatoes. And cook covered for 10 mins. By then the tomatoes are mashed and blended well.
Adjust salt and spice. Since I added two chilies, and chili powder, this tends to be little on the spicy side, so adjust according to taste.
Cook high flame while stirring so that it becomes dry. This takes about 5 - 7 mins. Check if the chicken is cooked, since no water is added and basically its cooked with its own steam.
Finally add the chopped coriander. Mix well.
Optionally put this back to micro for 5 mins, the chicken gets well done in roasting.
Hubby dear has gone for a family reunion at his native place. He has gone visiting his sisters and all of them have gathered at one place for a typical family gathering. I can only imagine the reunion song they might sing together. Maybe like 'Yaadon Ki Baaraat' title song? Well they might sing a telugu one that I don't get right now. Visualize each of them singing a line running in slow motion, calling in between 'Anna', 'Akka'... Well Athamma is all so restless being left along, while all her children have gathered with their whole family. I too would've loved being there, only with the kids, it becomes too hectic. They have plans for a film outing and elaborate cooking. The sisters ensure they stuff their brother with all his favorite dishes. I can expect a long list of stories when he is back.
Coming back to the goal I am talking about, I happened upon a beautiful blog called 80-Breakfasts, where the author ChichaJo writes about beautiful breakfasts. She says in real life we might have reached 80 and more breakfast items. That prompted me to check how many I have blogged and was depressed to see only 48, now I have got on myself to reach 80, if not 100. Let me see how it goes! Of course, I can't expect to get my so beautifully appealing as ChichaJo, all her pictures are mouth watering and out of the world!
And finally I have been able to update my other blog with something today! Those are my recollections at odd times. Hope you drop in and see what you can get out of it.
Coming to these prawns, these are not made by me, all I did was just click the picture. Amma made these when we visited them for dinner. One mouth and hubby dear was praising its taste. So I had to click it and take note of the recipe. I have not cooked prawns till now. But noting the recipe is all important. And I thought I will share it with you.
Ingredients Needed:
Prawns - 500 gms Onion - 1 medium Tomatoe - 1 medium Ginger Garlic paste - 1/2 tsp Chili powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Cumin seeds - 1/2 tsp Clove - 1 Cinnamom - 1" Salt to taste Oil - 3 tsps Ghee - 1 tsp Coriander leaves for garnish Water - 1 cup
Method to prepare:
Clean and wash the prawns. Chop Onion and Tomatoes finely.
Heat a pan with oil. Saute Cumin seeds, then add the onions. Add the clove and cinnamom. Then add the ginger garlic paste. Fry well. Then add the tomatoes. Simmer till its mashed well. Add the salt, chili powder, coriander powder and turmeric. Fry till the oil comes out.
Then add the prawns and fry till its well cooked and dry. Add a cup of water and bring to boil. Then simmer and fry it becomes dry. The whole cooking takes about 20 - 30 mins.
Finally add a tsp of ghee and fry it dry. Before removing garnish with coriander leaves.
The small size prawns suit these best. The prawns have to be really dry.
I had the most wonderful feeling when I finally came up with a new logo for Microwave event. Next month marks the first anniversary of this wonderful event. When I had thought of the event, it was all spur of the moment and I didn't' have time to even think of something for the logo. And its been a year now, and I finally thought I should spend some time on this and get a new one out!
This took just about 5 minutes to complete but a year to come into existence. So do check out the new logo for Microwave Easy Cooking and please use this going forward. I hope this month's theme is simmering in all your minds with soups and stews!
Ok while all of you get your simmering soups out, let me talk about this simple snack that can be every kid's favorite one. It was mine and it is my daughter! When we thought what to make for the pooja in a jiffy, this is what came out. When you have the dough ready, it takes about 15 mins to get everything in place. Konda was really happy seeing this and wanted it for the snacks next day. I made about a medium tiffin box full, by time I completed making all the batch, it was half empty! Remember the salt version? Both have been my favorites during my childhood.
I can only look forward eagerly to the time when my twins grow up to ask for these. Actually I did give them some to eat, but didn't want to overdo their first intake.
Ingredients Needed:
All purpose flour / Maida - 1 cup Salt to taste Ghee - 2 tsp Water to knead Flour for dusting
For Syrup
Sugar - 1/2 cup Water - 1 cup
Oil for frying
Method to prepare:
Take the flour, salt in a bowl. Knead to a stiff dough. Let it rest for 10 mins.
Then divide into equal balls. Take a ball and flatten on the rolling board using a rolling pin. The dough has to be of thickness of 1 inch. Then using a knife cut them into strips of 2 inchs sizes and do a cross cut. Each one will be like a diamond.
Meanwhile, take the sugar in a pan filled with water. And cook over sim flame for the sugar to melt. Remove any scum if any. Then keep on stirring it to get a cystylation of 1 thread consistency.
Heat a kadai with oil. Once the dough is cut as small diamonds, gently drop them into hot oil. Cook on both sides.
When its cooked on both sides, drop these into the sugar syrup. let it coat on all sides. And remove.
If you find sugar is not enough, you can add more and make more syrup.
Store them in air tight container. These can stay crispy for couple of days, provided they are left behind.
Hope you enjoyed these small treats from my childhood.
******************************************************* Now coming to the part I had been meaning to post, since I came upon them. Blogging has brought about many pleasant things into life, one of the most important being the many friends. Its been my pleasure to know and interact with some, more closely than others. I have enjoyed the email conversations and chats. One such wonderful person is Kamala. When she had hesitantly mailed me, some many many months ago, were the beginning of a wonderful friendship. She is very sweet and too kind! I have enjoyed her mails and innocent approach to things. I was happy when she finally started her own blog, for she has many unique and excellent ones, blogged at her place.
And she was so sweet enough to send this beautiful gift for Konda. I came to know that these were her sister's own piece of work. I was speechless at the beauty. Its been a real pleasure receiving these gifts. And to pamper more, two really huge chocolate bars came along, which I have resisted much to avoid. If you want to know more about Kamala's sister's varied talents, drop in her place and check out. Those creations really left me at awe!
Kamala, please do convey my heartfelt thanks and appreciation to your family for this lovely gesture and my daughter was very happy getting these gifts.
I had been waiting for many months to actually bake these brownies. Almost since I got to eat what Lak had made for us. I got hold of two chocolate bars immediately, in hopes of baking these. But time just flew and these bars had only each other for company, in the cold compartments of the freezer. Well there was this tin of peaches, of course! Not being satisfied, she had to ruffle the devil, Lak again made some more to tease us. And thats it, I had to make it. One Sunday evening found me in great need to baking these, plus the sight of two lone overly ripen banana, didn't help much! Just to confirm on the proportion, called up Lak. Well what followed were series of calls and messages between us, because I add too much of butter and the whole thing looked like a big mass of chocolate floating in the dish with butter sparkling!
Lak was very sure that whatever may go wrongs, brownies will save themselves. I kind of liked her consolation, for I had dropped in quite a lot of stuffs in it and I didn't want it to go waste. Of course, I could always lick it away. And Chinnu, who was seeing me through the whole process, had already tasted the batter and wanted more. So he would've been happy to nod again. After a hasty span of 10 mins, I was in a hurry to remove and taste. Wow, it was too sweet and buttery. But how is complaining. I simply loved every bite. To top it, I had added roasted nuts. Can you imagine the divine taste the whole thing had?
You won't believe, I enjoyed every bite of it and was glad everybody simply loved it. It is indeed a great pleasure knowing what was doomed to be a disaster turned out so well. Next time, I will come up with a better doomed one!
Ingredients Needed:
All purpose flour / Maida - 1 cup Butter - 100 gms (should've added little less) Dark Chocolate - 125 gms Milk Chocolate - 115 gms Ripe Banana - 2 big Sugar - 1/2 cup and then powdered Cinnamon powder - 1/4 tsp Baking Soda - 1/4 tsp Cooking Soda - a pinch Chopped nuts - 1/2 cup
Method to prepare:
Melt the chocolates in microwave for 2 mins. Then add butter and put it back for another 2 min. You will have a real blended chocolate and butter.
Pulse the banana with a tsp of milk to get a puree. Add another tsp if needed.
In a bowl, take the AP flour and mix the dry ingredients. then add the powdered sugar and then melted butter and chocolate bars. Mix well. Finally add in the pulsed banana and chopped nuts and mix well. You should not beat it but gently mix it.
Grease a microwave bowl with butter and dust it with AP flour. Then pour in the batter and microwave for 7 mins. Normally a quarter kg of cake or brownie takes about 4 mins in micro, since this comes to about 750 gms, it will take about 7 mins.
But be sure to check in between by inserting a clean knife in the middle. If it comes out clean, its done. Of course its only after 7 mins.
Now talk about same ingredients taking form as different dishes! The grated carrot and coconut finds its way in yet another form, now the famous Vadas! We had this recipe bookmarked for a long time but since this involves deep frying I had been avoiding it and saying no to Athamma whenever she asked for this. Finally Athamma decided she will do it herself and not wait for me. Well not that I say no to any deep fried loves. But it does sound good right when you say you don't want to eat fried stuff!. She got all the things ready and said there is no going back now. So what else to do but to fry these lovely ones!
Hubby dear won't have anything to do with these. Well its his loss we thought and enjoyed dipping them hot in tomato sauce. We packed some for parents too and they too really liked it. Its really hard to make Konda eat any of these, so didn't even bother forcing her to taste. While Peddu was more interested in licking the sauce. Kids, I tell you, they are least interested in things you want them to be.
Konda's teacher wanted her to find out about her blood group. Since off late she's got scared of injections, we have never taken a test, so we have been postponing. Finally last evening, she insisted it be done. Though I knew she will have same as mine, hubby dear took her for test this morning. Should I say I was very glad it was same! Well small pleasures I guess. Anyway we were upset in sending Peddu alone to play school. Chinnu was feeling low, so sent Peddu alone. I called up to know how Peddu is, I was told that he cried for sometime and went searching the rooms for his brother. Then he cooled and settled down playing. I was choking down imaging how lonely he must've felt. Anyway life teaches you many things. Trying to face adversaries is the most important one. I can't think of a more adverse situation for a kid of his age.
Well before I go all soppy, here is how we made the vada.
Makes about 10 medium sized Vadas
Ingredients Needed:
Grated Carrot - 1 cup Grated Coconut - 1 cup Gram Flour / Besan - 2 tsp Rice Flour - 2 tsp Urad Dal - 1 tsp - 4 hrs soaked Onion - 1 medium Ginger - 1" grated Coriander leaves - few springs Green chilli - 1 finely chopped Chili powder - 1/2 tsp Cloves-Cinnamon powder - 1/4 tsp Cumin seeds - 1/2 tsp Salt to taste Oil for frying
Method to prepare:
Wash and soak the urad dal for about 4 hrs. Its got to be soft.
Grate Carrot and coconut. Chop the Onions, Chillis, Coriander leaves.
In a bowl, take the besan and rice flour along with all other ingredients. Mix well. Add more besan if needed to get a batter that holds shape. Add very little water to bind.
Using your left palm, take little of the batter the size of a ball and pat them down. Make a hole in middle for it to get fried well.
Heat a pan with oil. Once its hot, gently drop these shaped vadas and cook on both sides.
Once done, drain on over kitchen towel.
Serve hot with tomato sauce. I think this tastes great when hot, but no harm trying it warm if you want!
And yes the Urad dal is not ground but added as whole, that's why you got to ensure its well soaked. When you bite into the vada you can sense the different taste and this was one thing where the bite on the ginger was appealing to me!
Idlis have always been my favorite. Not sure if I liked it more because my brother didn't like it. Well that's a thing of childhood. While we were young, it was always a case of me not liking what my brother liked to eat. How else do you think, I kept my Amma busy? If Sree likes Pongal, I don't like it. Sree hates idlis, I simply loved it. And he still hates it! I guess I made sure of this likes and dislikes till I was 10 to 12 years old. This was extended to even vegetables.The ones he ate, I made it a point never to even touch. I do remember saying its very difficult to ruffle his anger, so these were some of the antics I resorted to get him fight with me. Well nothing worked out, expect Amma getting wild at my behavior!
Having crossed that age and having kids of my own, I understand what a challenge it must've been to my parents. I was always saying they loved my brother more than me. Now I know how much that must've hurt them, cos my Konda says the same now. She feels I give more attention and kisses to her little brothers than her. I find history repeating itself! I try explaining, but as I know, it will not get registered in her mind. Hubby dear makes sure he spends every second he gets with her, but I guess she will forever think I am ignoring her. Well I hope time will heal that and make her understand that a mother's heart is big enough for all her kids and some more too!
Thinking of this, reminds me of those Idlis that Amma used to make. She wanted to try a different one in hope that Sree will like it. Whether he liked it or not, I remember lovely every bite. She used to stuff Potato Masala in the Idli batter and steam them. It used to be so spicy and tasty. Well that promoted the preparation of these masala idlis mixed with Carrot and Coconut. They make a great evening snack. Well not to mention a great ones for the early start of the day too.
This time we used the idli rava that's readily available. This cream of Rice is not mostly used in Tamil Nadu, and more common in Andhra. Athamma had got a packet from her place and this masala suited the idli texture very well.
Preparation Time : 10 mins Steaming Time : 10 - 15 mins Soaking Time : 4-5 hrs Fermenting Time : Overnight or 6-7 hrs Cuisine : Andhra Makes - 4 Idis
Ingredients Needed:
Idli Rava (cream of rice) - 1 cup Urad Dal - 1/4 cup Salt to taste Soda a pinch
For Filling:
Grated Carrot - 1/2 cup Grated Coconut - 1/2 cup Salt to taste (Since idli batter has, adjust the salt) Green Chilies - 1 finely chopped
Method to prepare:
Wash and soak Idli Rava for 1 hr Soak Urad dal separately for 4-5 hrs. After soaking, drain the water from the Urad dal and grind till soft and fluffy and mix with the idli rava. Mix well.. Let it ferment overnight. Remember there should not be any water in the Idli Rava.
After fermentation, the batter will rise to double.Before pouring them into the molds, add salt and pinch of soda bi carbonate. Then mix in the grated chillies, Carrot and Coconut.
Grease the Idli molds and pour a ladle ful of batter into the molds. Steam them for 10 - 15 mins or till they are cooked. Cool for few mins, then remove each idli carefully with a spatula.
Idli Rava is sold separately in most stores. Its the called the cream of Rice. And can be used to make instant idlis this way. The usual process of grinding the idli rice takes practice.
Also I have noticed that these idlis are little porous than the ones that we usually make. I haven't experimented a lot with this, so I am not sure if they really come out as soft as our regular Idlis made with Parboiled Rice. But these tasted great.
For making regular idlis check this post. See in that post too its the same story about my liking for Idli!
The addition of vegetables to the Idlis make it a great thing to have for the breakfast!
And hubby dear was so happy seeing this, as he is so used to eating these idlis during his growing up. So next time we visit our place, I will have to get more to stock.
Enjoy your Carrot Coconut idli with Groundnut or Coconut chutney!
You know during the Roti Mela, I wanted to make many varieties and learn more but unfortunately only 25 found its way to the Mela. But one most predominantly missing entry that was quite common at home, was this Ragi Roti. The other day I was looking at the previous posts and the archives I have, something struck me very strange. Yea the fact that there wasn't a post on Ragi Roti. Ragi flour is something that's always stocked at home and we make dosas, Sangati, and Rotis with it. So its really funny that the Roti never got featured. Ragi is always preferred over other grains for its health contents. My parents always preferred Ragi Sangati. And not to mention my in-laws. Every chance they get, Athamma prefers to make Sangati or make dosa for herself while we have regular dosa.
I remembered my grandparents cultivating this crop, so we were never short of this at home. Now with the fast pace life style and other food habits, these healthy alternatives are overlooked. But hubby dear and Athamma always preferred Ragi Sangati, so I have to make this quite frequently. Good part being that Konda also likes to eat Sangati. But for a change, I thought Roti will be better. These rotis can be had for breakfast, lunch or for evening snacks or dinner. These can make a lovely meal for anytime of the day!
Peddu and Chinnu spot two pigtails now, since their hair has grown long and we are yet to give them a much needed make over. But they dislike it so much that they run the moment I take a comb. While on the other hand, Konda complains that she wants a pigtail but I do it. Well its always this way right! So while I was busy with this work, Athamma said she will make it. And all I did was to click the pictures and then enjoy them! And during this time, we have Spring Onions and Capsicum in abundance at market place. So those found its way into this Roti and in the process made it even more healthy.
Ingredients Needed:
Ragi / Millet Four - 1 cup Salt to taste Water
Optional Ingredients: (you can use whichever vegetable you have on hand)
Spring Onions - 1/2 bunch Capsicum - 1/2 half Green Chilies - 2 long.
Method to prepare:
Chop all the vegetables very finely.
In a bowl, take the ragi flour, salt and all the chopped vegetables. Mix well. Then slowly add water to knead to a dough. It should not be runny but still soft.
Spread wet muslin cloth over the roti rolling board. Divide the dough into equal balls. Flatten the balls, by dipping your fingers in water and patting the ball down to form a disc of 6 diameter or a small roti size. Pat them slowly as the chopped vegetables tend to fall out.
Heat a tawa and spread oil, then slowly take the cloth near to the pan, gently remove and place on the hot tawa. Sprinkle oil on the sides and let it cook. It takes about 1-2 mins on sim to get evenly cooked. Turn to the other side and cook well.
This can be eaten as such but can be served with Ground nut chutney for a healthy brunch.
This goes off to Sia who is hosting the WBB event, themed on Summer Feast. My dish features Spring Onions and Capsicum which available right now in our parts of the woods. WBB, is an event started by the lovely doctor, Nandita from Saffron Trail.
Since this is also a very healthy dish made with Ragi and vegetables, I am sending this to Mansi who is hosting an event on Healthy Cooking!
Festivals are always something that will remain forever fresh in our mind. Celebrations in way of sharing good times, comes more with sharing food among other things. And I can still remember each and every occasion that has gone by. Mostly of course. Till I started working, every festival was eagerly awaited and enjoyed, a we sure will have a day off. While at school and college, these festival days are something that's discussed at great lengths. Everybody used to be so obsessed about new cloths, new things and they could go on and on for ages. I think its all a fancy of childhood and as we grow older, these things loose they appeal. Thinking back on those days, I really wonder if I was like that. But then that's what makes our childhood such a cherished period of our lives!
Especially the food that Amma used to make for each and every festival used to be highlight. And there are also few items which don't get made on other days, so those festivals are more wanted mainly for the special food that gets prepared. Though I used to help Amma in most preparations, except for few, I hadn't learnt much during the early years of marriage. Since Poli was the only thing I loved and it also happened to be the dish that's prepared most at my in-laws place, it got done on all festivals. But there are other wonderful dishes like Boorelu, Kudaalu, which Amma never prepared much. And that's when I came to know from Athamma that she used to prepare these a lot. These are the Purnam Boorelu or Poornam Boorelu.
Then there were the other Suguntullu, that I used to get treated specially when we visited our ammamma's place. For many years, this used to be the special sweet that my Aunt used to prepare for me. Making these have been on my list for a long time and this weekend, Athamma said we have. So early morning saw us cooking these and Athamma had a fun time making the dough. As she always gets the filling little runny, its my task to get them solidified. We made Boorelu, Garrelu, Kudaalu. Well maybe this festival time, I may not have any post to do since all the sweets got featured now!
Boorelu ~ Sweet filling dipped in savory batter!
Preparation Time : 15 min Cooking Time : 30 mins Soaking Time : 4- 5 hrs Cuisine : Andhra
Ingredients Needed:
Black gram dal/ Urad dal - 50 gms
For the Filling
Bengal gram/Channa dal - 1 cup Grated Jaggery - 1 cup Fresh grated Coconut - 1/4 cup (opt) Cardamom powder - 3/4 tsp salt to taste
oil for deep frying
Method to prepare:
Wash and soak Urad dal for 4-5 hrs. Place in a big vessel as it will expand after soaking.
Then drain water from the Urad dal and grind to fine paste adding very little water. Infact just about a teaspoon of water should be enough. The batter is almost like the thick dosa batter before you make dosas. Add salt and leave it aside covered.
For the filling, pressure cook the channa dal with just enough water to cover it. Even if excess water is there, you can always use the water for chaaru. But less water is better.
Cook the jaggary to remove any scum. Then once the dal is well cooked, drain and cook it along with the jaggary. It should become very soft enough for you to mash well.
You can either grind it to a smooth paste or mash it with the lentil masher. If you find the purnam is very loose, you can cook this in sim to get a thick paste. Add Cardamom powder and grated coconut. You will know its done when the dal starts to leave the sides.
Remove and cool. Divide them into equal balls.
Heat a thick bottom kadai for frying. Once the oil is hot, turn to sim. Then dip each ball in the Urad dal batter. ensure its coated on all sides. Then gently drop them into the hot oil. Turn and cook on all sides. Since the filling is dal based, it tends to steep into the oil. That's why you will see dark spots on the sweets. Once couple of batches are done, strain the oil to remove the scum.
It hardly takes more than 2-3 mins to get cooked. Drain them on to a kitchen towel.
Since the batter used is of Urad dal, we can also make savory doughnut or the Medhu Vada. Add onions and other spices and deep fry them as regular vadas.
Kudaalu
Ingredients Needed:
For filling as above
For outer layer, you can use a stiff dough made with maida as you make for puri.
Method to prepare:
Knead a stiff dough using maida, salt and water. Divide into small balls of equal size. Roll them out and place the sweet filling in middle and cover as shown in the Kajjikayalu.
We had a gala time enjoying the sweets that are mostly prepared during festivals. I guess I have to complain RCI Hostess for this! Because Vani chose Andhra Festival Food and how can I not make them!
The weekend has been one swing of cooking and I finally prepare many that were pending for a long time. This dish, though I had read about it a long time ago, didn't know what its called and whose specialty it is. When I had read this in my cookbook, I was curious to know how it tasted, though I knew it must be yummy. Because it has besan or the Gram flour added to the leaves. This one typically calls for the greens, more in particularly something which we couldn't place tamil name for. So decided will make it with spinach as its more readily available.
This sounds more like the parupu usili thats famous in Tamil Nadu, though how you can it is quite different. But of the same types, I can say. If you find you have some leftover greens, and it won't be enough for a full side dish, then I guess this is the easy way to make use of that greens. Even otherwise, I find that this will go very well with chapatis.
So heres how I think I am going to make my palak more often. I finally found out that this is called the Jhunka or Junka, this is famous in Karnataka and they use green chillis. Instead I used Chilli powder and to spice it up, used ginger garlic paste and spice powder.
Ingredients Needed:
Spinach Leaves - 1/2 cup Onions - 1 small Cumin Seeds - 1/2 tsp Chilli powder - 1 tsp Ginger Garlic paste - 1/2 tsp Spices powder (Cloves+ Cinnamon) - a pinch Salt to taste Oil - 1 tsp Gram Flour / Besan - 3 tsp
Method to prepare:
Wash the leaves and drain. Chop the onions and keep it aside
Heat a kadai with oil. Then temper with cumin seeds. Once its done, saute the onions till they are brown. Then add the ginger garlic paste, fry well.
Add the Spinach leaves and simmer for 2 mins, add the chilli powder, Salt, Spice powder. Mix well. Cover and keep it for 5 mins.
Remove cover and add the gram flour, mix well. You can sprinkle some water for it to get cooked. And by covering again, the flour gets cooked by the steam.
This is done in 10 - 15 mins time. Serve well with chapatis.
I think Paneer chilli is the best example of how we can do a change over to our most favorite item into another and still love it more. Paneer, of course has caught everybody's fantasy and has been a ruling ingredients in every home. I haven't come across a kid who doesn't adore this. And my love for this started the moment I was introduced to it. Maybe it was increased more by the fact that I was the only Vegetarian in most gathering and Paneer was the only dish offered as the equivalent to a tantalizing chicken or meat! Well I never missed those much. Instead always looked forward to these treats.
Then came the introduction to Indo Chinese food and it was also embraced with equal aplomb. What followed were series of dishes being transformed into a Chinese one by adding its signature ingredients and making them into a chinese dish. Really do you think a Chinese would know what a Paneer Chilli mean or even taste like? I don't' think so. But really taste is something very subjective and when you like something, you add it in many others and see if it comes out well. I guess thats how this dish came into existence!
I have had this sleek handbook, rather a cookbook titled Favorite Chinese Dishes, with me for over a decade. Believe me, I have taken that book many a time, thinking I should prepare something from it. The dishes featured aren't anything different though. Most of them are the usual fare of the Indo Chinese Cuisine. Still it was a mystery unsolved. The book has about 25 dishes, all beautiful explained, of course no pictures. Still I could imagine each of it being prepared and enjoyed. As I have mentioned, hubby dear is not very fond of typical Chinese food, so whatever I prepare has to be more of a spicy flavored.
Finally I thought I will be able to prepare something from this, when Dhivi announced her AWED themed on Chinese. What better time than this to try out something from this dear little book of mine. And of course, it had to be Paneer Chilli for my love for Paneer!
I modified and changed few for our taste.
Ingredients Needed:
Paneer or Indian Cottage Cheese - 2 cups (squares and deep fried to a golden colour) Onions - 1 small chopped squares Spring Onions - 5 bulbs and the greens Coriander leaves - 5 springs Capsicum - quarter piece, chopped as squares Green Chillies - 2 slit and trimmed Garlic - 2 big pods, finely chopped Tomato Sauce - 4 tsp Soy Sauce - 2 tsp Ajinomoto - a pinch Salt to taste Oil - 2 tsp Ghee for frying paneer
Garlic crushed was used, which I didn't. The recipe didn't call for capsicum, but I added.
Method to prepare:
Wash and cube the paneer. Fry the paneer cubes in ghee and drain them once they turn golden.
Once you have all the onions, capsicum, spring onions all chopped and ready, heat a pan with oil.
Once its hot, saute the onions well, then add the capsicum and simmer for 5 mins for it to get soften. Then add the roasted paneer, tomato sauce, soy sauce, salt and ajinomoto. Mix well and simmer.
After 5 mins, sprinkle the spring onion tops and serve!
Your tempting Paneer chilli is ready to devoured!
Thank you Dhivi for finally making me cook from this little book of mine, we loved it and so I am sure you will too!
Since Paneer is a rich source of Protein, sending this to Sangeeth at Art of Cooking Indian Food, who is hosting an event on Eat Healthy - Protein Rich.
Paneer is said to be the primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets. It gives about 15% of protein.
Well this is not about how the English think about Indian Curry. I rather liked the term Curry, so thought of having it as the name of this Edition. I have always wondered what to make to accompany Dosa, Idli, Chapati or even at times Rice. When dal is not the preferred item to include, you are left with no choice much. At least our south Indian cuisine to certain extent. Its always either Sambar or Coconut chutney for Dosa or Idli. Or some dal for Chapatis. Or sambar for Rice
So here is an event, where you can showcase what different gravies you prepare for the different meal of the day. The gravy should be Non Lentil based. It can include legumes, dal, vegetables. But the base should not be thick dal, like in Sambar.
The Gravy cannot of the following Chutneys, Podis, Sambars, Lentil Based or Dry Veggies (Stir fries, poriyals)
What is accepted:
The gravy base has to be liquid made with something other than Dal. It can be Coconut Based, Tamarind Based. And it can have dal in it as in Kootu.
The entries can be side dishes served for Dosas, Idlis, Pooris, Rotis (all variants), Rice. I guess that covers everything! It can be both Veg and Non-Veg. And from any Indian Cuisine.
Send in as many as you like from now till August 20th 2008. Email your entries to cooking4allseasons@gmail.com To participate in this event, please have these in mind!
1. Cook anything thats a gravy served with other main course and post it on your blog from now till August 20th 2008. Can send in as many entries are you can!
2. Add a link back to this event announcement, would be nice if you can include the logo!
3. Please send me an e-mail to cooking4allseasons@gmail.com with the following info.
Subject : Curry mela for Dosa (or if its for Idli or Roti or Rice, please mention that) Your preferred Name Dish Name Your post URL A picture of the gravy alone is fine, but will be great if you can include the accompanying dish like the Dosa, Roti etc Don't worry about the size.
4. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.
5. If you feel you want to participate but can't find time enough, I will accept already posted entry, if you create a NEW POST linked to this announcement. But it will be really fun to create a new dish!
Looking forward to all your enthusiastic participation!
We always love the kurma that served with the Parotta in our places. Any place down south you visit, this sure is present. It looks that whitest creamy kurma, which somehow makes it very difficult to guess, what's went in! For many years, Amma and I had only discussed about it and at times attempted to look out. At one point, I even thought I would ask a person we knew, who was into catering. Well we didn't for the obvious reasons, most people refuse to share their secret recipes. The search continued albeit, many attempts still unsuccessful!
The other day, Amma was telling me that she tried out a new dish with Bottle gourd aka the Sorakkai or the Sorakaya. She happened to see this in a TV show and since she had bottle gourd on hand, prepared it for dinner. The resultant kurma was much appreciated. Since then, she had been telling me to prepare it. Finally we got the Sorrakai, but had to wait almost two whole days, before this actually found its way into the kurma! Meanwhile, it was much enjoyed as a gada by Peddu. Infact I made him pose standing with this huge Bottle gourd over his shoulders. He was all merry, being told to carry it over his shoulders, though he struggled to lift with his tiny little hands. And I happily clicked away! Well after two sundry of loitering from the fridge to the dining table and finally made it to the kitchen slab, it was ultimately halved and downed into the kurma!
After having prepared and a bite later, I had this sense of Eureka! I was all elated, I could only nod at the confirmation that this is the same korma that gets served along with parotta in many places down south. No tomato, no turmeric, it was indeed a different kurma that I have ever tried. But most definitely a keeper! From the name, I can say this is from the famous Chettinadu cuisine, so I am all happy having landed with this finally!
Ingredients Needed:
Bottle Gourd / Sorakkai / Sorakaya - 250 gms Cumin Seeds / Jeera - 1/2 tsp Onion - 1 medium Ginger Garlic paste - 1/2 tsp Green Chillsi - 2 no Garam Masala - 3/4 tsp Coriander powder - 1 tsp Salt to taste Oil - 2 tsp
Peel and chop the bottle gourd to 1 inch cubes. Make a paste of Dry coconut along with the Sesame seeds. if Copra or the dry coconut is not available, you can use the fresh one too.
Then add the ginger garlic paste and fry till the raw aroma leaves. Then add the chopped bottle gourd and simmer for 2 mins. When you find its well mixed, add 1 cup of water. and cooked it covered for 5 mins.
Then add the salt, coriander powder, garam masala. Cook for another 5 mins. Then add the ground paste of coconut and sesame seeds. cover and simmer till its cooked.
This takes about 10 more mins, Remove and garnish with chopped coriander leaves.
Goes very well with chapatis or parottas.
Sending this to Pooja's VOW event, which is focusing on Bottle Gourd.
I know my mind is still thinking of Rotis, but here comes a dosa for a change. Of course, the availability of this grain is quite limited. Still its an excellent replacement for regular rice. As I have already posted couple of dishes made from this Korra Biyam or the Fox Millet as it might be called, I thought this dosa made from it would be the most apt one to make on a regular basis.
Since Korra Biyam is known for its goodness, its mostly consumed by people who have diabetics. And it has great taste. We had been planning for this quite sometime, and then finally when we made it, I was really in a hurry to leave and completely forgot to click the pictures. After preparing it and getting busy packing everything, I forgot about clicking for once and Athamma promptly reminded me that I am yet to do. So those are some hurried pictures!
The other Sunday, hubby dear took the twins to park. Of course, not together. Peddu, I believe hesitated for a minute, before he ran to climb the building block. They spent some half hour playing and returned back. Then Chinnu went and hubby dear was shocked to find that he didn't even wait for a second to think. The moment Chinnu saw the block, he climbed up and next moment he was on top! Now Chinnu .climbs over the TV in the living room and roars like a Tarzan! Amma was more scared than anybody else. All we could do is only laugh at their antics when she was telling us about that.
Yeah coming to this dosa, Chinnu also had a bite and looked like he liked it. Though I didn't give him more.
Preparation Time : 10 mins Soaking Time : 5-6 hrs Fermentation : Over night or 6-7 hrs Cuisine : Andhra
Ingredients Needed
Fox Millet / Korra Biyam - 1 cup Urad Dal - 1/4 cup Salt
Method to prepare:
This is prepared as the regular dosa batter. So wash and soak the Fox Millet for about 6 hrs, along with Urad dal.
Then grind to a smooth batter in a mixer, using enough water. This is ground as the regular dosa batter.
Allow it to get fermented overnight. The batter is all ready for breakfast.
I made Carrot Kurma as the side dish, it tasted great!
We come to the final part of the Round up. If you are still here reading this post, then thank you for your patience. I seem to have ended up making a big post of this round up! Next time I promise, I will make a short and sweet post and not make people wait like this!
Update: There are now 269 entries!!
Lets get on with the Specialty rotis that are made in different parts of India!
********************************************** First on list is the Fusion creation!
Aartee comes in with two fusion dishes. First one is Chili Parotta..yey yey I know this should go under parotta! But seeing the name, I thought this is the Chinese version with soy sauce! But she has made it our way, the spicy way. And her picture is so vibrant that you get excited to have it right away!
Next comes the Fajita. Fajita is a generic term used in Mexican Cuisine, referring to grilled meat served on a flour or corn tortilla. I find this resembling out roti so much!
Arul then comes to the mela with a flavour of Mexican Enchiladas. Now who says we Indian won't love this! And what to way to enjoy these!
Bhags first made these and then said this will not suit my theme. Guess she is wrong! I simply loved reading about Matzoh and how its prepare. Aren't we Indians known to adapt and adopt many cultures and cuisine and end up making those ours.
Madhavi comes in with two dishes. First she makes a marriage of two cuisines by combining Indian with Italian! She makes Indian paratha stuffed with Italian flavour! Now this is what I call globalization!
Then for a change, she tries out an indo Chinese style and just loves it. So the dish is called Paneer Chilli paratha. And since they are in small size, they are also Mini!
Radhika could make an paratha lover more happy by dishing out this innovative paratha in Chinese style. She says this is the best way to make use of left over veggies! Gosh her picture makes me hungry all over again!
Smita finds herself feeling very ambitious, it being a Friday evening! Well what do you think is the reason could be when she is a foodie! One thing led to another and she planned for a full meal with Matzo. Thus came into being the Indian Matzo!
Uma dishes out some innovative rotis using leftover pasta. Well her picture speaks volume! So the next time you find you have some left overs, you know what to do!
********************************************** Missy Roti??..Nay these can be made by all ~ Missi Roti
JZ wants to try her hand at different Indian breads. And browsing through a book, she comes across this simple missi roti and gets hooked to them! They can make a good change for the regular chapatis!
Karuna comes out with a Paushtik roti. Wondering what it means, well its simply means healthy. And she attempts to make a healthy Missi roti.
Neha makes yet another Missi Roti and enjoys it with Pickle onions and papad. Well that makes one full meal on itself!
The want to explore different Indian cuisines, leads Sangeetha trying out this yummy Missi Roti. Well one wonders at the vastness of our culture and food habits. It gets more when we actually prepare something from different part and make it ours.
I had always wanted to try my hand at this Missi Roti. Finally RCI gave me the perfect time for enjoying these yummy rotis. Yes it may sound difficult but once you get the hang of it, they are quite easy not to mention very tasty!
********************************************** Other Specialty Rotis
From the Sindhi Rasoi, comes a specialty! This time its Koki! Alka brings back memories and wonders of this simple flatbread that is made by the Sindhis. Wow what a bread it looks!..Thanks Alka for your Sindi recipes!
Ani Sheetu makes a savoury pancakes with wheat and gram flour! And when you add some spices you get up a spicy pancake. Thank you Ani!
Arundati sends in two dishes. First, well for a time to lazy around, what else can be best. Like the case when you even feel lazy to cut the rotis and eat with dal! Well kidding, Arundati makes this specialty dish of Rajasthan and I had hard time deciding which picture to take!
Then she sent a mail saying she tried and tried her best but the clock wouldn't stand still for her! It struck 12 before she could click the send button in her mail box! I tell you, this lady is just too sweet! And crazy too if she thought I won't take in her beautiful looking Besan Roti!
Asha makes a Dosti Roti, as she was wondering what new to make for the Mela. She has a small mega mela going at her place with so many rotis already posted. I am glad she came out with something new!
Bharti comes out with a Sindhi specialty called Seyel Maani, which is a phulka cooked in a green cilantro chutney sauce! I am sure it makes a great breakfast dish!
Ok HC knows Asha has lots in store for her to try. Since she mostly makes regular chapathis, she wanted to make something different for the mela. I am very glad. She tried out Asha's Bengali paratha and enjoyed the maximum.
The jungalbandits from the Jungalbandi comes with another looker and show catcher! This time its a paratha made with sourdough and stuffed with my favorites, the paneer and the mint! Most times they give you a botany class, besides many things!
Until Nidhi blogged about it, I never knew there was something called Paronthi. She has an interesting twist on its relationship with Paratha. And to make things more interesting, she fills with Peethi. Now this is a dal filling! All together one lovely dish!
Priya adds another flovour to the makki ki atta and turns them into Mooli stuffed ones. I am sure the addition has done a great thing to the makki ki roti. with the mooli stuffed, you don't really need to look for another dish to go with! And priya's picture adds more to your imagination!
Next three dishes comes from Priyanka. The urge for a Dhaba kana, makes Priyanka makes these at home! She says it had her craving for more! Should we ask more, when those pictures are sure enough!
On a drop dead hectic day, Priyanka gets busy with a hectic menu which included Khasta Roti among other wonderful dishes! I really wonder how much energy this lady has for dishing out this menu after such a tiring day!
Priyanka makes sattu ka parantha, which is actually made with gram flour. And on top she adds more spices to make it exciting. Very interesting!
Priya comes out with “Tikkar”! Well its been a time for learning for some, and its the same with Priya, trying to explain a roti to a friend, she calls Flatbread! Well that's exactly why I called this event so!
For RCI, Raaga goes in search for a recipe that could well fit in with her rules. But she finds its real fun to go in search for recipes as most times, she was clueless! Finally this comes to her rescue! Find out how she modifies to suit it to her taste!
Sharmila makes a easy and chewy roti with sooji. This is very easy to digest as its cooked twice! And don't forget to check on the yummy looking subji too!
Shifa comes out with a Malabar specialty of Gothamb Pathiti, which is famed by the Muslims! You should see the way Shifa folds to cook this, just too good!
Shuba makes a roti with oats with lots of masala. I guess its more like a dosa batter, but it will do as it can be thought as a thick roti too. Anyway the oats and other things in this makes it very interesting to note!
Siri takes a virtual trip to Rajasthan and cooks up these yummy Bedmi Roti. She says it is said it might take centuries to perfect the authentic delicacies, but she has done it with such ease!
Sita of Andhra Flavors brings in a flavourful dish that looks so tempting. She makes the Indian roti into a kebabs, which actually have some curry stuffing in it. It really looks very delicious!
Chance meeting a Sindhi couple, our dear Sunshinemom was introduced to Koki, a sindhi delicacy! But being calorie conscious, she denied herself this for a long time. But there is something called temptation right, I always say, best thing to do is to yield to temptation. She did just that and see how wonderful they have turned out to be!
Swati now brings in Sattu ka paratha. Now how many of you know what Sattu is? Well I didn't know much about it, until I read what she has to say, so head on to her place to read more about Sattu and its Values!
Next we have exciting rotis coming from The Yum Blog! Lak does a mini roti mela at her place and brings in few of the entries she had promised. And she says her round up post was truly Ashafied. Well you can also check Asha's reaction in the comment section!..hilarious!.Anyway this Bhakhri comes all the way from the Yummy blog!
Lathamma prepares an authentic kannadiga recipe that her friend shared with her. Not just that, the roti is accompanied with Niger seeds and Horsegram. Talking about an healthy roti, nothing can become more than this!
We have always been very much into ragi and have always been doing many dishes with this. So I was really happy seeing this from Lathamma when she made this for RCI Karnataka!
Well Lak is known for her witty talk, we have exchanged many a mails, where I had to seriously control my posture than RODFLE...well you can spend some other time trying to understand what that means, but go ahead read what Lak has to say about her most favorite dish of all, The Tawa Bread..so ladies and if any gentleman is reading this, pls check on the post to know all!
Finally from me, our very own Jonna Roti and Sada Roti. Athamma is a specialist in rolling out Jonna Roti in the traditional way.
And Sada Roti reminds me of the many evenings, I have spent waiting for Amma to pat these away! Well its obviously my favorite!
********************************************** Next on the plate are the revelling Rice Rotis!
Passing away of Summer gets Alka into reminiscing about the wonders of food that one gets doing during the sultry summer afternoons. This sets way to Dodo which is a roti made with rice four accompanied by flavoured masala buttermilk. And this Dodo calls for a special rice, of course for the people of north, our famous sona masuri!....Imagine eating these crispy biyam rotti in the hot summer afternoon!
Bindiya during her daily ritual stumbles on my blog and happens on this Roti Mela. Well I thought only I was so excited, but she is too and wanted to share her lovely Akki Roti. Not just that, it has lots of veggies added.! Wow
Lakshmi makes this yummy combi with veggies and rice flour! The specialty of this roti is that is made on a thin tawa that's specially made for this!..Now which is for what? Whatever, the roti looks ready to eat!!
Shifa brings in a Malabari specialty! Neriya Pathiri is made with rice atta and is very popular. Though it may sound familiar, the way they make is different! Thanks Shifa for the authentic dish!
Lak comes out with Akki roti plain and says though there are many ways to prepare this in a spicy pancakes, nothing can be more exciting than the plain one! Now who ever said Plain Jane looked dull??
Trupti brings in another authentic dish called Tandlache Thalipeeth which is also known as Rice Flour Roti. Any type of roti can be used to make this and you can also make it lot more healthy by adding veggies. Trupti, thank you very much, I had learnt few things from your posts!
Usha from Creativitch makes this roti that she calls twice baked. Well it does look very nice baked. And they she serves it with Stuffed Eggplant! Now I am partial to anything that's served with that gravy!
When she wants to get a breakfast in jiffy, this is what Veda turns too. And it can be added with any veggie, so its all the more healthy. This time Veda comes out with a different filling!
I have always been a great lover of rotis made with other flours. And when you add onions and spices to rice flour, it takes you to a different level!
********************************************** From Maharashtra, comes their popular delicacy called the Thalipeeth.
As I told you, Bhags has a way with words, and she surely make to hooked to her posts. I have had read many and forgot what the recipe was all about. And this time it was about Kandyache Thallipeeth and I have forgotten how she says you got to cook!
Bhagyashri shares with us the Thalipeeth. She is so fond of Thalipeeth, that she would easily devour 1 2 many, only to be reminded by her mom that she might end up having a stomachache. Looking at her picture, I am sorely tempted too. If only she makes it for me!
Shubha gets all excited when she comes across a Sabudana Thalipeeth and was eager to make it out. So she makes it the first chance she gets! I must say it looks really very yummy!
Sireesha shares her mom's recipe which is her most favorite. She says she can have it any time of the day. I must say these Thalipeeth are looking very yummy!
Sunshinemom gets hooked to Thalipeeth, when her friend got some for her. One thing led to another and we find that she has gone through the entire process of grinding the flour! Now that's called love for food right!...
Trupti comes out with her version of thalipeeth made of bhajani flour. I can't wait to try out these yummy rotis, only I wish I know if these are available here!
********************************************** From the land of Gujarati comes their famous Theplas!
Ani Sheetal coming to the Mela with her version of Theplas. I don't think I will ever get tired of eating thepla, cos when I think of them, I recollect fond memories!
Anjali does a 10 picture meme along with a healthy methi thepla. Well those 10 pictures look great and tempting, not to mention abt the methi thepla!
HC gets nostalgic talking about train journey and how theplas are associated with them! I guess we remember more of our journey through life all linked with Food! How wonderful! Check out HC's lovely theplas that she has made with methi and elevated it to another level!
Jan tries her hand with Thepla. And feels happy that they came out well. To make it more interesting she adds coriander and Fenugreek into it!
Well looking around for a dish that Jayashree could make, using what she has on hand, she was happy she could cook that fresh methi dying to be picked up! Well this led to Methi Theplas!
Priyanka tried out the thepla for the first time and is impressed with its taste! Not that, she has her sister glued to it! Well we now know how well blog is being made use of!
The Delhi belle is doing a balle balle!..oops its theplas right. After many hits and tries, she finally lands on the correct formula. Now she is jubilant! So am I! Not just that she makes it more healthy by adding the mooli!
Roma sings praises of Thepla and this is what she made when she was on the move. Thepla, which can stay good for a week, was the ideal dish that she could prepare, and be assured that she need not look out for unhealthy food on the move! Wow, and I must say all roma's picture comes out very tempting!
Sia finds cooking very therapeutic and she reaches out to her kitchen when she is drained out. Wish I live somewhere close by, so that every time she gets drained, she's ought to cook some fab food like this and of course being a dear friend will share with me!.
********************************************** Finally for a sweet taste!
The undaunted Puran Poli
Anisheetu brings in another sweet dish, this time its Puran Poli! This traditional dish gets prepared so many times and everything one looks as beautiful as the other! This one no less!
Divya confesses that sweets make her go in her knees. She resisted so hard and waited just for a wee bit of a push. And you find she devoured most of those delicious looking polis!
Jan makes an yummy puran poli but with atta. I remember my aunt making this way to avoid using maida and those used to taste yummy. So I am sure Jan enjoyed it a lot
Pallavi makes Bakshalu which is also called the Poli. They are used to making these for the Ugadi festival and she is happy that she is continuing the tradition!
Radhika is all elated that she finally prepare the Puran Poli all by herself without any help! I can understand the feeling. Though its very much any stuffed poli, if you have eaten a real good one, you know the difference!.Thanks Radhika for the lovely polis!
Santhi seems to have a way with words! What else can you say, when you leads you to believe that she is least qualified to talk about food, when her pictures look so beautiful! Well inspiration led her to cook these. I am glad that she was!
Trupti brings a blast from past by talking about her Puran Poli she make some months back! And yeah that picture is just too yummy to be missed! I am really wondering how many ways you can cook the same Poli? Looks like a lot!
Vandana after attending a party featuring maharashtrain, she gets an urge to make these at home! But she always thought they must be so difficult to make until she got around making them. And those pictures look tempting enough!
Another sweet dish from the rocking ladies are this Boli! Well its the poli but stuffed as in a stuffed chapathi. Well Lak did say she doesn't like chapaku chapaku way of making it on the oiled leaf!
And finally from me, the version I learnt from my mom! Ugadi has always been memorable because Amma used to make Poli on the day. And now I make them for all festivals!.
**********************************************
You eat Sugar as such or in a Roti?..Well some Sugar Rotis then!
Lakshmi from Taste of Mysore brings us a dish, that's quite popular all over the place not just Mysore, I guess. Well who does not like sugar in their rotis. I am sure this is every kid's choice!
Medhaa comes with Khand Jo Phulko, which is nothing but Paratha stuffed with Sugar. Isn't it an exciting way to make a kid eat? Well some adults too!
Next she makes the Meetho Lolo which is usually made during a festival called Thadri. Check out her space to read the story behind the festival!
Mythreyee was always treated yummy lolos by her sindhi neighbor. She even sends them across on visits. Now isn't it wonderful of Mythreyee to share such an awesome dish with us!
********************************************** Still can take Other Sweet Rotis!
Aditi gets down to mixing dates and badam into the paratha and comes out with one energy packed roti!..they are so divine looking and can be had as a dessert too!
Ani sheetu ends up making a poli with carrot stuffing. Well it does look very tempting by all orange colour it has!
I was hoping somebody will send me these. And I was really glad that Divya was able to send these for the Mela. Just knowing more about these, makes me want to try these out!
Divya comes out with a yummy stuffing for a poori. Yes I first thought she had dipped it in sugar, only to realize she has fried it. Gosh they look very nice. Imagine the taste of coconut after its been fried!
Maybelle's Mom is got to be innovative. After all Maybelle must be keeping her on her toes to get the right stuff to eat. So its no wonder mom has come out with such yummy dishes!
Priya comes out with an innovative dish. They make a sweet potato dish for offering on Shivrathri and since her hubby didn't like it. She stuffed it into roti to make a poli! I must say this is the first time I am hearing this!
When I saw this wonderful roti made with jackfruit, I had to ask Shilpa send this to me. Well Shilpa is known to dish out authentic dishes and this is one such thing.
Sowmya makes a dish to satisfy couple of events. Now this is a real challenge! She comes out with this dish after much research! In the process, she gets her hubby mightily upset. Yeah he was upset that she made just few! Well all the more reason for more events!
Srimathi aka Foody Guru is never out of Ideas. Some of the things that she comes out with are so amazing, that I wonder why I never thought it myself! Well gurus are meant to be like that right! And this time, with left kesari on hand, she turns it to be a poli, all stuffed within a Roti!
Another authentic Poli from the lands of Karnataka comes to us from The Yum Blog. Lathamma does a great job in dishing out so many kannadiga dishes! And this poli using the ground nut is something you shouldn't miss out!
Trupti makes an yummy poli with Gur and Coconut with peanut. I am sure all those lovely ingredients must've given lot of taste to the poli!
This is the second time I am seeing a poli with Sweet Potato. I must say, had it not been for the mela, I would never have known you can make it this too!..And yes, its another wonderful way to eat the Sweet Potato!
You are worried about calories when you indulge in sweets? Usha comes out with a recipe that takes care of your worries. She makes a sweet roti with jaggery which sure take the cake!
Finally two sweet dishes from me. These two were what I learnt from Athamma. The Coconut poli was so very different from the usual puran poli that I make. Well it always something we make when coconut is dying for attention.
Last but not the least, a Pal Puri, which was just too good with the coconut and poppy seeds in it. This isn't the regular pal puri that one makes.
**********************************************
Though I had planned for trying out many more recipes for the mela, I was glad that I could contribute about 25 of them. But more than happy with all the different entries that made their way to the Mela.
Thank you everybody for your enthusiastic participation. Do let me know if I have missed out any entry. I will update immediately.
Life brings in many tricks. One such would be to give you things when you least expect it! I had planned to post the Roti Mela round up in parts, basically because I enjoyed reading all of them and trying to give an intro to each. I know its hard work, because it takes time. Still I am all for it and I have done all the work. But when I expected to post in series, that's when I was wrong. I never expected my net connection to give up on me. And I went and enrolled for Nablopomo. Imagine that! I was thinking how really funny it would be. When I enroll to post without fail, I couldn't. But I was touched beyond words by mails I got from readers and friends, asking me if I was all ok, because they didn't find a post for the last two days. Well atleast for their expectations, I will try to ensure I don't miss out a day!
Ok, now for the part2 round up! We now come to the part where you really don't have to worry if your stuffing is going to stay in place or not. Just whip them and blend them. Roll and cook. Your paratha is ready!
Lets move on to see the exciting stuffs that can be blended within a dough.
********************************************** Parathas with Dazzling Dals!
From the queen of yummy desserts, Deeba comes another hitter! Well its not cakes or desserts my friends. This time, she presents a Dal paratha! Why you ask, well she can't send one of those yummy cakes she bakes all the time right and on top she can only cheat her son eat lentils this way!
Madhuram changes a disaster into a success story. When a batch of peas got overcooked, it found its way back as Roti. Yes blended in a Roti, it made it soft and fragrant!
Meera's guidya enjoyed a paratha with rajma and she decided this is the right time to make her eat something else too. so this time she tucks it in with black bean!
Who wouldn't like dal paratha! so its no wonder Raaga does too. And lucky girl gets to have these from her friend's mom. And because they are quick, she makes these every other chance she gets, which keeps her going till the lunch time!
Next comes from Swati who calls herself Leftover cooking Queen! Well I must say whatever it is, those parathas really look so yummy!..lucky G!
Finally, Supriya a non blogger, sends in her lovely recipe for Dal paratha. She even sent the pictures. They for sure look so yummy! Dal Palak Roti has the goodness of lentils and spinach. This is a sure way to make our everyday roti more flovorful!
Recipe in her own words!
1 cup whole wheat flour, 1/2 cup pressure-cooked moong & tur dals, 1/2 cup palak puree, salt, 1 tsp dhana-jira pwd, 1/4 tsp red chilli pwd, 1/4 tsp amchoor pwd.
Spices can ofcourse be adjusted to taste.
No/very little water is needed to form the dough.
Then I rolled out the rotis and roasted on the skillet with a drop of oil on each side.
This made 7 rotis. I served this with chanya-chi-amti (brown chana curry).
********************************************** For all those who say Greens are great to have in food, here comes Parathas with Greens!
From our dear daring baker, now comes a roti! And what a recipe it is, it has methi, banana, besan and onions. Now that's what I call a mixture of flavours. And Aparna also says the dough can be made a day before and stored. All so helpful when you are in a hurry!
Divya always comes back with the same question, what to make for dinner! Well I guess this is something that plagues everybody. To make the everyday affair something different, she plans for a new dish and to accompany it, she thought of adding kasuri methi to perk up the chapathis!
Hetal loves to experiment and try out new recipes. And when she heard about the mela, she wanted to send in a new roti! I am glad, so the dish she has sent is all green and lovely!
Next three rotis come from our Kalai, who is never short of Ideas.
Since Kalai never liked the texture of akki roti, she devises a way to change it by adding lots of veggies and aromatic by adding fresh dill! Well you have a meal and it can be had all by itself!
Being in a corny mood, takes Kalai to try out some rotis with corn flour! Not to be left out, she added some spinach she had on hand. Well this is surely some experiment! Kalai is always seen coming out with such exceptional dishes, so this is no less!
Finally Kalai brings in the favorite methi roti. Its something that she has always been making along with her mom. And its also something you can think of when you are bored of the regular ones. But this is different, cos she uses tomatoes!
Kittie has a phobia when she thinks she has to make a roti. But she did when she took up the task to make coconut roti and then to layered paratha. Now for a lady who made these, making another is no big task. And yes she ends up with a lovely brightly coloured spicy Roti!
Laksh makes a change to the regular roti. She pulls out a cookbook for guidance and comes out with an exciting one! My interaction with Laksh was very interesting. I landed on her cooking blog, then on her personal blog which she keeps updating so beautifully, without even knowing about it!
Nanditha talks about a journey she made in train and those memories that always linger on! But this journey was very special for her! Click on to read more about it! In the process don't forget to enjoy that methi rotis that are stacked up!
Well Neha has to come out with exciting rotis that can be fed to picky kids. And the colourful rotis will surely make the kid want to eat them!
Rekha makes a roti with green chutney. This works out easy if you have the chutney ready on hand!
Sireesha makes these palak paratha as way to make her lil one eat greens. I know its not just kids, some adults too who don't like greens can find this the best way!
Sukanya comes out with a super duper healthy recipe made with Mustard greens. She says she found it very helpful in addressing many health facts. But more than that, it sounds wonderful, so that alone is enough to make us try this out!
From the enthusiastic cooker comes a new variety of greens, all stuffed within a roti!. She says, they get introduced to a new vegetable and the best way to experiment is either with dal or paratha. I am glad she choose paratha! I got to know a new one now! And the pictures are simply great!
Next two rotis comes from Lak of The Yum Blog.
Lak makes her favorite way of blend herbs into the atta to make it more interesting! Yes, for blending and kneading an atta, there are million possibilities. But be sure to check out one of them as given by Lak...the Mint Rotis, blending the goodness of minty aroma to an atta!
Next herb blended Roti on the plate is coriander leaves blended well with atta! I think I will have another stack of them right now!
Vanamala makes a beautiful green rotis with palak. Palak is everybody's choice and when its blended into dough, it just changes the taste and makes it yummy to eat!
Veda makes a lacha paratha mixed with mint. They do a good change to the regular ones and its all spiced. They look so yummy in green and all layered!
********************************************** Next on the plate are the One and Only Onions!
Nirmala finally gets a chance to prepare this cheese onion paratha that she bookmarked. It was an instant hit and she says the pepper, cheese and onions take these to a different level. I can almost imagine the taste!
Renuka brings in a roti thats filled with onions and other spices. I can see this is very special, as this is what her mom used to make for her! I can have an onion chapati anytime of the day!
Sangeeth wants to make a difference to the regular roti that she was making and thus came about an onion roti. Well I am great fan of Onion roti, so its a pleasure seeing another entry on this!
Siri comes out with a wonderful Bhakri made with Onions! What can say after taking a look at the picture! Siri I want you to make these next time!
Spring Onion Paratha comes to Sumi's rescue for a late night dinner. Well I don't mind an endless saga of dosa myself, but then one does need a change right. so though she is fond of dosa, she reaches out these lovely rotis for a change!
And finally from me, my version of Onion Chapati. Those this is a simple straight forward roit, wonder how many memories are linked to it! ********************************************** Want some Spice to your Roti!
From the queen of Puzzles comes a puzzle, wanna take a shot at guessing what all went into this roti? Well you might fail. Because DK has put the most unexpected spices into it and says she prefers this channa masala! Oh Gawd, is this the secret for her intelligence!
Rakha makes another paratha very interesting by adding all the spices and fried gram dal into it. Very healthy one to have!
Next two dishes from Priyanka are very interesting as first she makes a simple roti more attractive by adding ajwain and spices.
Then she gets this roti all the way from Kashmiri, which is blended with all spices and aromatic ingredients. Makes it a great change from everything rotis!
Sheela makes a roti with egg and other spices. Makes a great combi for non veg, I am sure.
********************************************** Veggies blended into all!
Aditi makes a mix and match parathas by adding in gajar and purple cabbage. They do look so colourful! and not to mention the goodness!
Sheetal makes a paratha with Pumpkin and Spinach. I am sure the spinach added a great flavour!
From Anjali comes a Doodhi Paratha. I have never attempted to make it this way and seeing this, sure makes me want too!
Deepthi talks of the passion everybody seems to have for stuffed parathas. Though the famous ones are tried and tasted by all, she comes out with these carrot and makes the best use of the left over rice! She was too excited that they came out super soft and tasty!
Divya doesn't like mooli ki smell! But then it all changed into a love story, when she happened to eat the Mooli ka paratha that her MIL made for her! And to make it even better, she adds carrot. Now we have one healthy roti on hand! I guess this panicky statement hits all! So we find Kalai in that mood and suddenly hope comes through when she remembers avocado lying around and with her passion for garlic, she turns it into an avocado garlicky affair! I must say these saved her from venturing out in cold!
Rekha makes Gobi Paratha with a twist. Yeah she uses raw cauliflower and found it to very tasty!
Pallavi had an urge to eat mooli ka paratha. But since there wasn't enough on hand, she added some cabbage. Thus came into existence Cabbage Radish Paratha. This does prove necessity is the ....Well you can complete it while you are enjoying her beautiful picture!
Prajusha wanted to make something special. And gave up with this idea of mixing coconut into the flour. I for a moment thought it to be a sweet dish, only to get excited with her ingredients. She uses Sambar powder and blends into the flour!..How very lovely!
To go with the yummy dish she made, Ranji wanted to make the paratha evern better by mixing the mooli in it!. I must say I never had mooli paratha with anything else, but this does make you change!
Shifa finds innovative ways to make her son eat vegetables. And he eats because there is the ketchup that accompanies. It sounds so much like my own affair! So Lauki Paratha is something Shifa comes out to entice her son!
Shri makes these great looking vegetable chapati, which are simple to make, yet very tasty! Vegetable Chappathi
Sunita's space is another one of those which leaves you breathless! Yeah I am talking about her pictures and the many innovative dishes she makes for her happy family! Her tales of her kids and her time in kitchen plus the beautiful pictures, makes Sunita's world, one wonderful place to be! So I was only too glad that she sent in her soya blended rotis!
Sushma comes in with a celebration! Its her blog's first anniversary and though she planned for many things, unfortunately time didn't meet her needs. So she thinks she will make these Masala paratha for her special day!. Well congrats once again Sus and thank you for the yummy dish!
Usha says she can't be without Roti for long, so she is always looking out ways to make different varieties. And it got to be healthy too, so what else can be more healthy than blending in carrot in them!
For a very long time, I never had beet root. Then I got used to eating it as kurma. But this is ultimate. as a paratha. But Veda says, this is how her kid loves it. So when a kid can like it, it sure must be real tasty!
Next two are from me. Mooli Ka Paratha is what I like when its prepare by mom and she makes the best onion chutney to go with it. Then there is this experiment we did with Pumpkin and Foxmillet. Resultant Roti was just awesome!
********************************************** Other interesting ways to blend!
Divya comes out with a healthy chapati, making it with Oats. She is happy that she makes her dinner very healthy by including these in her roti flour! What an idea!
I know you know that we got make the fullest usage of seasonal fruits. But this???..Well Indo taught me a new filling by making out a paratha with Raw Mango stuffing. That's taking a fancy to heights, I would say. But you can't stop Indo, she has got a fan fare behind, so I thought "you better keep mum and try this out yourself!..so this has got into my to do list of stuffs..now don't ask me which stuffs!
Ok, now Meera asks you a difficult question! What will you do if you find some handful of stuff that it can't be made anything whole with it. So she heads straight ahead and comes out with a recipe that's asked for all the things she had on hand.
Here comes another roti with leftover rice, this time from Priti. I think its very innovative to use up your rice like this and in the process enjoy yummy Rotis!
Next from Supriya, non-blogger, comes the Tofu Roti. She got this idea from her friend who used to make these. It sure makes a difference to the roti!
Made a soft pliable dough (again - no/very less water in required).
Rolled out and roasted the rotis with a drop of oil on each side. This was served with red chard & potato subji and cucumber-onion-tomato raita.
Vandana finds that best way to include protein to her rotis were by adding tofu. And they also tend to make the rotis much better in terms of softness and taste! So why not!
And finally from me a paratha from Left over rice. I normally don't use left over stuffs. But this idea was given by a colleague, so I just used the rice to make the rice. So its always better to have some idea to deal when you have left over rice!
********************************************** Now comes the stuffed parathas with so many exciting fillings!
With Dal!
Jan brings in two dal stuffed parathas! This is why I like innovative cooking. And what's better if it turns out yummy! Jan did just that with her plain rice and dal to combine all into an exciting Stuffed paratha! Way to go Jan!
Next she comes out with a roti that's easy to carry when you are on the move! I am simply drooling over her yummy picture!
Medhaa bring in this traditional dal Jo lolo, which is usually prepare during Thadri. It is believed that worshiping during this festival gives them healthy. Well its also good to eat such delicacies!
Nandita makes a stuffing with moong dal inside a chapathi. She also gives notes on why eating whole wheat flour is good for health! Well I don't mind been advocated on that, cos I love it!
Priya's love in life was rotis once upon a time. When kids do lot of mischievous things, she and her sisters indulged in cooking up rotis! Now that's a pastime I might have gladly spent in their midst, for my passion with stuffed parathas! This Biraiee roti, tops her favorite, I know why!
This lady thinks aloo Paratha and Mooli paratha are everyday affair!ehh..could be she being a punju. So she thinks what her mom will consider as special! well I am so happy that she banged on the right one. I simply love Chana dal parathas! Now I wish she would stop the torturing with her pictures!
Sowmya wanted to make something special from Gujarat and what else is more special than these Dal paratha!..yeah those look so beautiful!
Finally from me, a dal paratha that I had always wanted to make after I had tasted it once during a food festival. Well I was happy it came out well!
********************************************** Stuffed with the phool..I mean Gobi
Anisheetu ends up trying a gobi paratha from pritu and they all liked it very much. Yeah stuffing in a paratha is the best way to eat when you don't like gobi! And see even before these made to the round up, they are made and appreciated
Well I can't get more happy than this. Karuna made this gobi paratha just to send this to the Mela. How sweet. And going by the looks of the paratha, I am sure they enjoyed in the process too!
Meera got hooked to the Broccoli and tries to make use of it in many ways. And one of the wonderful way is stuffing them in paratha. Just as you do the Gobhi wala!...check out her yummy pictures with all step by step pictures...
Priti sends in her first post, which was gobi paratha and I am very glad that it comes to the Mela! And kudos to her nephew for helping out taking so lovely pictures! Priti wishing you many blogging years!
Sia had a love hate relationship with the phool, I mean the gobi. From her rambling, I find she didn't eat most! But her mom ensured she sneaks all these somehow. One day, it so happened..ok you can read rest of the lovely tale at her place. But the end of the story, she's got hooked to Cauliflower Parathas!
You got to read this interesting post from Lathamma. When she had posted it way back, I was so happy reading it. And when Lak did a mini round up of their roti gallery, I ended up enjoying reading all these again!..You will have an eyeful seeing lathamma's beautiful stuffed paratha with gobi!
********************************************** Stuffed with Greens
Jan has always been making a methi wali paratha by mixing it with the flour. But she gets to know of this from her mil and gets hooked to it!
Jayashree, true to her blog name, makes an experiment with Red spinach in roti! And says its too good to be matched.
Suma says that an ordinary roti is all made interesting by adding or stuffing veggies or other ingredients. And to make it even more healthier she replaces water with fat free milk! Now what can one ask for than this.
Suma Rajesh comes out with an interesting paratha stuffed with Spinach and Aloo. Goodness of palak gets added to the paratha to make it more healthy!
********************************************** Stuffing with Other exciting things!
Now Anjali is one person who comes out with the most innovative and unexpected recipes. But nothing can beat a paratha with Bisi Bele Bhaat! Well the picture looks great and she says it was very yummy. so the next time you fin BBB excess on hand, than this should handy!
Next from Anjali is a paratha stuffed with Rice flour and spices into a paratha. Now that's really something! Ever wonder if such things can also be done. Well she says it tastes great!
Arundati was as usual in a different world. Its very fun reading what she has to say and this time when I buzzed her, she asked if the mela is done with. I was thinking @#$#$..anyway I didn't say that to her..:)...she said she has one more for me. Yey Yey, I can never be satisfied with all the entries...so I said send it on! But one look at the picture, I was doomed..
Dee talks about how Tofu entered her life and how it become her best buddy. check out her yummy looking Tofu stuffed paratha!..They for sure can convert a non tofu lover!
I am always delighted with Paneer, more so when an entry comes with it. And even more so when the picture is out right calling to you!..I should say for a first time, Divya has come with one yummy dish!
Jayasree makes an exciting paratha with cooked rice and spices. Her busy schedule kept her from cooking many new varieties, which I think is very sad! But still I am happy to have learnt another chawal ka paratha!
Neema makes an excellent paratha with Mughlai stuffing. Now this is what I call royal dealings! The picture has turned out prefect!
Padma comes out with a protein rich roti by adding lots of nuts. These are not only good, but can stay for a week. So why wait, go ahead and make these
Sheetal has a quick answer if you are running out ideas or feeling lazy or just about anything. Make these awesome papad paratha that's a solution to all queries!
And then from me, my favorite Paneer stuffed paratha! This used to special for me when I used to do things for family.
Finally from Shuba, I asked for some but Shubha made a bunch! All in a days time, imagine that and they were only eating these through the day. Yeah I might have also enjoyed that company. And the varieties she has come out with are just too much!
Check out her beautiful Roti ki Tokri! Which means, a basket with varieties of rotis..how lovely!
So check out her Roti ki Tokri which has Butter Paratha, Raw Banana Roti, Stuffed Rice Roti, Chow-Chow Roti, Masala Aloo Roti, Brocolli Paratha. Thank you Shuba for so many exciting varities!
Then Shuba comes across this amazing stuffing that asks for papad. Yes you heard right. The filling has crushed papad, besides many other flavour some ingredients and it makes one tempting roti!
********************************************** Some with Non Veg stuffing!
Ah I was in love with this picture. It was so very beautifully taken and when I started reading what MCF had to say about this dish and when its prepared, I could envisage myself in that place. Now folks all the way from Malabar, this specialty comes to us with a lovely tale and a beautiful Picture!
Priyanka makes a lovely egg paratha stuffed with veggies to make it even more yummy!
Sheetal makes a paratha with chicken keema as the stuffing. Well what else chicken fan can ask for!!! And that picture does not do any less of tempting!
Swapna makes an yummy stuffing for paratha with keema. I am sure my hubby would be so glad if I make it for him. So this is surely on my list!
********************************************** Finally with Vegetables!
Well as I said Anu was saying she can't make paratha. When I asked her what she can make she said she has made only with Aloo and Mooli! Now what else can one ask for more..esp with those parathas looking so nice!
EC comes out with some exciting Carrot and Peas Paratha! Anytime this should be enough I would be enough!
Jan next comes with a Onion Stir Fry Paratha thats quick and easy! Since its not raw, it can be stored and used.
Madhavi comes out with a vegetable paratha which she says is oil less or ghee less. You are asking how its possible? Well go and check it out yourself!
Nupur makes these lovely parathas stuffed with Mooli and says its their family favorite! Simple and easy to make, they can satisfy one anytime!
Roopa tried out this yummy paratha by mixing it with peas and carrot. The result was one great looking parathas!
Sia can spin a story and get you lost in it. Well not just that, to accompany her stories, she has beautiful pictures too. How less do you explain how Zucchini becomes Miss Slender and wants to escape the cold storage!
Ok, same story with Mooli all over the place! Too much for Sambar, turns into a paratha! Sunshinemom says the best mooli ka paratha was made by her neighbour and she has been making it the same since a long time now.
********************************************** Phew!..done for today...next in next Edition, the final one!
Before I proceed, let me thank all the bloggers who have taken time to contribute to this Mega Mela! I tried my best to comment on all posts, but somehow couldn't do it on all posts. But believe me, I have read each and every entry in detail! Each one was more exciting than the other. In the end, I really couldn't say which one was the best, because everything was different!
Now coming to entries, I have tried categorizing them as much as possible. Before I get on to the entries, the stats first. For the Mela, we had 117 participants, sending a total of 266 entries(updated). Many bloggers have been kind enough to send multiple entries. Special mention goes to the lovely ladies at the Yummy Blog, Lathamma and Lakshmi, who have sent 12 entries, followed by Priyanka of Asankhana, who has sent 11 entries. And there are many bloggers who have been sweet enough to send in multiple entries.
This is going to be a round up in parts. And to the best of my knowledge, I have not missed out any entry, but do please let me know if its so. Though I have been always been very relaxed on this rule in the past, please ensure your entry is linked to the Event announcement. The only exception has been with bloggers, who have sent all their old entries. I know its not possible to repost all of them, but a link back will be appreciated, though I have overlooked in few cases. I know this may sound off, but the basic idea is for many to know about this event and to learn from it.
Before we see the lovely entries, some basics the Indian Flatbread. We have both Leavened and Unleavened breads. Leavened breads are normally activated by either yeast or baking powder. They are mostly cooked in Tandoori oven, except for Bhatura, which is deep fried. Many flatbreads are unleavened, made without yeast or sourdough culture. We have many varieties and variations in making a flatbread.
I don't really find much difference between Roti and Paratha. Maybe in the way its cooked and referred could change. But its also mentioned that when butter or ghee is added and cooked, its referred as Paratha Roti. So I conclude that plain whole wheat flour made with or without oil is called Roti. When ghee or butter is added, is referred to Paratha. Paratha again can be Round, Square or triangular. Mostly paratha has stuffing with it. And when its round, the stuffing is mostly mixed with the flour and rolled out as a Roti. When its either Square or Triangular, the stuffing is placed and enclosed over it and rolled out again to be cooked.
We also have the chapati, which is same as Roti. using whole wheat flour. But when its cooked directly over the flame, it becomes Pulka. While Chapati or Roti are normally prepare with whole wheat flour, paratha can also be made using half maida or all purpose flour or white flour.
A slightly different version to the paratha, is the South Indian Parotta made fully with Maida. This is more flaky and layered. We also have many layered paratha, that comes in 5 or 7 layers. Lacha Paratha is plain paratha that is layered. All Roti, Paratha, Chapati are cooked over tawa or griddle, with oil, ghee, butter or even plain.
Deep fried variety of the same is called Poori (Wheat flour), Luchi (White flour). The choice to style of layering, shapes and stuffing can be many. If I am list them all, its not even possible.
When we talk about Leavened bread, we have Naan, Kulcha, Bhatura, Bhatura is the only leavened bread that's deep fried. Naan, Kulcha are both cooked in a oven called Tandoori Oven. The dough is made using yeast, Baking powder or Curds/ Yoghurt. Naan is always mostly done using active yeast and then cooked in Tandoori oven. The sudden exposure to the high temperature, causes it to get cooked rapidly. This is the cause for its softness. Also, this is shaped as a tear drop.
Kulchas are mostly made using either curds or baking powder. And its round in shape. We have both Naan and Kulchas stuffed with different choice. But these days, we even tend to cook both Naan and Kulcha on the stove top. I didn't find any difference in the texture.
Disclaimer: All the above is gathered based on my knowledge, assisted greatly by the Wikipedia. If you find any discrepancy, do let me know. I will verify and update.
Ok now for the entries!
**********************************************
On the General Ones!
Want to know how many types of leavened breads are there in Indian? check out the details Ramki has collected!
Now Sunshinemom has come with a PJ question for you all! check it out and come out with the answer, she said she has some exciting prizes for that correct one!..what what H??..oh you never said anything about the prize!!..oops...sorry friend..:)
**********************************************
Basic fundas in Action!
Lets start with how basically a roti is prepared and in what styles and shapes!
I have always wondered how Lachha Paranthas are made. But never knew its referred to the same thing that we make at home. Its a basic paratha that's gets layers into it. Of course, it requires some expertise to roll out these. Sheetal comes out with beautifully make ones specially for the Mela. I am so glad in getting this entry!
Arfi with her obsession with Naan, wants to try out Roti this time. And she makes these white looking goodies to go beautifully with her lentil and spinach curry! Arfi's pictures makes you breathless and keeps you hooked on the screen!
Lavi brings in a tandoori roti made with a Pressure cooker. Now you don't have to worry that you don't own a oven, you can easily make this right with your cooker for Lavi says, it came out like the ones in the restaurant!
Satpuro means 7 layered paratha in Sindhi. Its flaky and very tasty as its mostly done with lot of ghee. Check out Medhaa's different styles in which these layered parantha are made traditional. And she says she just started cooking. Unbelievable!
Well I expected lot of things to happened, but never imagined this! And its not a thing to be afraid of! For the mad scientist comes to life in MS and gets us the most Healthiest Chapati! Well she has given a declaimer in the very beginning. But who cares, the picture speaks for its yummy ness and I am all for it!
Nidhi finds that all fancy and high fundda rotis making way to the mela and was really concerned that the basic one be least looked over. So she hurriedly recalls her plain Rotis to come and take the center stage!
Suganya has a beautiful blog. Yeah all of us know. Most times I am left speechless drooling over her fantastic pictures. And on top she takes pain to come out with some excellent dishes. This Gehun phulka is one such dish! She grinds fresh flour to make these. I am so trilled!
Now Sunshinemom makes with her version of the basic roti, or the pulka. And in the process gives a detailed steps to follow!
Swati comes out with a Tutorial showing how different shapes can be made in paratha. For nothing is she called endearingly as Paratha Queen!
Next three entries are from me. We have the basic chapati that's gets done. Then I finally had the Pulka rising. Not to mention about the roti that has to be cooked in a tandoori but I made use of the pan!
********************************************** Fried Fantasy
These are deep fried loves and nobody can say no to them, though most try very hard. And each and every entry looks so very tempting!
Archana makes a twist to the traditional Bhatura by adding in yeast! Well why should we stick to ceremonies when they turned out so exceptionally well! This sure makes me want to reach out!
Imagine Asha going out of ideas to cook! Well I didn't believe but she says so. And to compensate she comes out with another recipe for making Chole Bhature! Ok I am happy that she has run out of ideas, if these are something she can come out during this time!
Radhika reminisce on her first time eating batura. I guess that's indeed a great thing that could happen. I too vividly remember min. And I am glad that this event got her to remember all those lovely memories!
Swait sweats out in passion reading my chole bhature and starts craving for it. That takes her back to those days she spent eating these in Delhi! And she sings praises to Chacha ke Chole Bhature!. Well its not Chacha Choudhary!
Finally from me, Batura has always caught my fancies since the morning my mom made it for us. It has many memories associated and with each one emerging I can tell a tale!
When baturas have gone, will pooris be long to come!
Aditi comes up with her own innovative way of making pooris more interesting by adding carrots and spices. They sure look colourful!
I guess Jayashree is watching lot of kids program along with her kid. What else would you say, when she quotes Oswald and relates that to Food?? Well I don't mind if that gets her to make these for the mela. Her Masala Puris look way too good!
JZ comes out with a wonderful plate of Luchis. Pooir masala is favorite at her place and always looks forward to it. So when she makes a change with making Luchi, its more than welcomed!
Priti indulges in her childhood fancy food, the Palak Puri. How true, even my mom used to make these for special occasion and whenever we feel there is something special! I guess its got to do with the colour, and Priti's looks so vibrant!
After seeing this poori from Priyanka, I am seriously tempted. Well what can you expect. This puri has aniseeds and saffron. Well its really a wonderful way to eat the poori!
Roghni roti is another something that Priyanka makes, which is like Kashmiri roti!. Its fried in oil, which makes it more appealing!
Kachodi takes Priyanka back to her school days, when she had spent eating these yummy fried things. Well she has made these more like a roti, served with curry!
Purnima knows the sure way to get the spinach magic into her kids tummy. And that's my making them hide in the poor. Of course, the vibrant colour gives away the secret, but kids love colourful pooris right!!
Shruthi loves poori anytime of the day. But getting bored with plain, she scours her fridge and she eyes the palak cubes that were lying around. Know what they emerged as Palak poori. I know these look so lovely green unlike mine...:)..Yummy 4 Tummy is a beautiful place to lose yourself!
Uma makes another interesting dish, this time using rava to make puris. I have never really used it for pori, though have made the puris for pani puri. But this sounds simply great!
Finally from me, the basic Poori that we make with channa. Then I tried recreating those days when Amma used to make us green puris by adding palak.
And in our gujarathi food fest, I happened to taste Masala Puri and was hooked to it! Not to mention the Luchis, that were so so tempting with Alur Dhom!
Finally revisiting a childhood memory, tried out Coconut Puri which was equally tantalizing!
********************************************** Next on parade are the Patronizing Parottas!
Well these don't come so mean, it takes a mean hand to get these in shape. But hey each one looks so classically done! Check out the pros in action!
First we have Cham coming out with this beautiful layered Parotta. She has taken great pains in giving all step by step pictures, that even if you are a beginner trying to make these complicated ones, will be a breeze. Thanks cham, yeah I have said before, no harm in repeating, parottas are my favorite!
JZ takes a trip down her memory lane, thinking of that lovely combo she used to have at her cafeteria. Well I must say parottas do make a lovely memory and all the more when you make them and enjoy
Now you got to see to believe, we have a pro amidst us! The Parotta Queen, Kamala may sound very docile, but she comes with a bang, not one type but three for you!
I have always wanted to eat Ceylon egg parotta when I was still eating egg. Then when I stopped, I have always missing tasting this yummy roti. And I have always wondered how they make it! Kamala is one excellent cook and she comes out with such difficult dishes and yet makes them sound so simple!
Next on Kamala's list is the classic Tamil Nadu style parotta. By now my passion for this must be most obvious. So I was trilled getting this entry.
Finally just for this Mela, Kamala makes the famous Veechu parota. Well thank you very Kamala, I am really honored by your friendship and support!
Priyanka tries out parotta for the first time and that too with egg. And she was really excited with the result.
Maheswari makes this awesome kothu parotta from her favorite one from Paati. Not only she enjoyed but her whole family is hooked. So now we can expect her to be making these often!
Ranji's favorite flat bread is Parotta. But few attempts she made, failed and finally we have a graduate in our midsts!..Check out her beautiful pictures which stands to talk about its own beauty!
********************************************** Killer Kulchas and Naans!
Now if you remember, I had a mission to do when I announced the Roti Mela. That is to make Kulchas. But as its destined, I never came around having time for them. So when Prema sent in her Kulcha, there won't have been a more happier person than me! And that too with such a tempting picture!
Trying out Naan and its cousins, ended up in a disastrous affair for Jayashree. And yeah all these years she has been taking the easy way out by eating out. But how long do you think this lady who is fond of experimenting with her food, is going to shy away! Finally here comes the perfect Kulchas, that tasted great!
Next one comes from the Yummy Blog. Ok Lak asks the same question as I did. Though she does come out with a yummy dish no matter how much she was confused. I am sure her hubby would've asked her not to bother, as long as she is able to feed him these lovely Onion kulchas!
Finally Asha lands in the perfect Naans as made in Dhabas. Now everybody knows how wonderful Asha's posts are! I almost look forward to the days she posts. And no post has ever left me disappointed! And this one was just superb! You can check it yourself, if you haven't already that is!
Dee from Choos and Chews, what a beautiful name for a blog, comes with a Naan. She loves Indian food, though she hardly cooks it. Since she always gets to eat the Indian stuff just a glance away, she doesn't want to compete. But the mela gets her cooking. I am trilled. 'Cos she tries Naan and it comes out to their liking.
Becoming a pro, comes with its own problem. And this is what Sunshinemom realizes, she is expected to get some classic dishes out in a jiffy every Sunday! Well I don't think she finds it so difficult, as she does with breeze! What can I say for Garlic Naan!
What can I say about these! When Lathamma had posted this, I said I wanted to have these and that's just what she made for me when I met her! It was toooo yummy!
I was very glad when I got a mail from Y.
Y wanted to make sure she sends in an entry for Roti mela, having a passion for Indian breads. Now this is what I call inspiration! And the very fact that an event inspires people to try new things, is the best part of hosting one! Thanks Y, your Naan looks yummy!
Finally from me, my version of Naan. Yeah I have a great passion for Naan too. You ask what else?? Well who can say no to these lovely ones. And since I don't have a tandoori oven at home, I made these over inverted pan and nobody complained!
Next we are going to get on with Stuffing business. And first thing that comes to mind is the How to stuff an Aloo! No worries, you have many to show you in different flavours!
Aartee sends in her hubby's favorite Aloo Paratha. What I found in this recipe so interesting is that she mixes the stuffing in the flour! No worry to see if you are stuffing well or not..just blend and roll!
Anita finally gets this post out! Yes its her hubby's signature dish in making and she convinced him to make these on her birthday. Now who wants to cook a special meal on their own birthdays, but not everybody is like Mr. Anita to dish out such yummy looking Aloo Paratha!
Anjali adds a flovour to regular Aloo paratha by mixing the dough with palak. Isn't that a great idea. You can have an healthy version and the yummy one too!
Well for the modesty that Anu shows, her parathas are one lookers! And having said, she will try her level best to come with one entry, she has excelled herself. Check out her tempting Aloo Paratha!
Well what can I say about Bhags, she is a bundle of many things. When you least expect, she comes out with something different. This is exactly what happens. I am always glued to her space, reading avidly what she did and what happened Mr. Kanth, yeah the Bond types! This time, she happily makes these versatile roti to please!
These Aloo Parathas are served with a killer combinations with Mutter Paneer. And Cham ensures she makes a tempting one of the Parathas with Aloo!
Jan makes these Aloo Paratha as its her favorite too. But as we know each one makes it different. And this is very different because it only has potato and spices. well its tempting and quick to make!
Kalva's hubby is fond of Aloo Parathas. And is most happy when he sees a plate of yummy aloo paratha served for meal. But Kalva adds mint and methi to make it more exciting. The pictures are so so tempting, am sure her hubby was really trilled!
Laavanya recollects how she used to take long walks to eat these yummy aloo parthas while she was still a student! She tries recreating the magic at home. After many attempts to get the perfect one, she gets help from a friend and finally lands on the perfect one!..wow..that puffed one looks too good!
Madhu makes an amazing tasting aloo paratha by mixing with the mint leaves, that were lying around in excess. The inclusion of mint in the stuffing takes her taste buds to another level!
Sharmila makes Aloo paratha for their guest. And converted him to an aloo paratha lover! I can imagine that by looking at her pictures!
Well it needed a call from the yonder for this beautiful paratha to find its way to Sunshinemoms place! But I am glad that it did, cos who will want to miss out this beautiful one for a meal!
Check out Swati's exciting Aloo parathe with double dose of Onions. I always love my aloo with lots of onions in it. Her mom is a master in making parathas. So you can be sure what to expect from this kutty!
Ujawal used to refer these Masala Chapathi as she calls, thinking its same as Aloo Paratha. Once having tasted Aloo paratha at a friends place, she knows they are different. Yet it never stopped her from making them again, and enjoys both! Well I must say this is south indian aloo paratha!
Vandy shares her version of aloo paratha and says what her mom used to pack for her, used to always get disappeared the moment she takes it out. Yea looking at those pictures surely makes us reach out!
Now I don't have to say much about Viji. She has a cult following her. Her blog is a place to loss yourself and yet you will be breathless for more! I have always had her recipes and her schedule very motivating and her recipes awesome! Since her blog is private, if you want the recipe you can mail her!
And finally from yours truly. My simple way of making aloo paratha! These have come to rescue many a day winter days! And Summer days too. And in Madras we don't have any other season!
********************************************** That's all folks, come back for next edition!
Have you ever heard of a halwa made with Potato? Well I haven't, not till I heard Athamma telling me about it. She came back from her trip and was recollecting all the cooking shows that she happened to watch on the TV. We don't watch TV at home, and even if its on, its mostly pogo or any of the other kids channel that gets to have the privilege. So Athamma was pretty excited that she got to see so many cooking shows. She likes to watch these, infact I do too! And you should see her going on and on about the strange combinations that's cooked and showed. One actually wonders if they will be edible. But then of course, it has to be tested!
We went for shopping last evening for the twins. Its been a while since we did any shopping for them. We managed to get back early and rush to T.Nagar. Well I am going to that place after quite sometime and in the rush hour, expected it to be really crowded. But it was manageable. It was really exciting to pick up so many stuffs. When we got back, and showed them to the twins, it was surprising that they knew those were new dresses. Peddu was quite happy to keep all of them to himself, while Chinnu was giving him stares. Konda was saying that she wanted to see them. But Peddu won't budge. We had to finally distract them from getting into a dispute!
This Potato Halwa was one such thing that got the fancy of Athamma and she was hell bent to get the correct ingredients. It so happened that she couldn't watch the show fully. So she was going on telling me how bad she missed watching the show fully. I asked her what all she remembered and she said this, that and what else can go? I said obviously milk has to be a part! Then she was excited that we finally hit upon all the ingredients. We got our act together and conspired when to cook this. Then we infact had the potato, all boiled early morning, hoping to get this done before the kids wake up. But things didn't work out our way. So finally this was done, after I got back from office in the evening. But believe me, I was one happy person, tasting that once it was done. Infact I offered this as neivedhyam and couldn't wait for the pooja to get done, like a kid. And gosj, I just couldn't identify potato in it! And it was simply superb!
Measurement is all approximation as we just wanted to experiment. You can increase the sugar and ghee as per your taste!
Ingredients Needed:
Potato - 1 medium Sugar - 50 gms Milk - 75 gms Ghee - 25 gms Coconut grated - 3 tbsp Cashew nuts and Almond - few
Method to prepare:
Peel and Pressure cook Potatoes, till its soft. Mash well. Keep aside.
Grate coconut and fry in ghee. Once they turn golden, remove and keep aside.
Heat a pan and place the sugar and milk together. Bring it to boil. Simmer and add the mashed potatoes. Let it get well blended.
Add the roasted coconut slowly and mix well. Then add the ghee and cook in sim for 5 - 10 mins.
Finally garnish with roasted nuts.
The taste was simply out of the world. Had I not made, I would never have thought this was potato and you can't even get the potato taste!
This will be one great dish for potato lovers and to those who don't like it, then this will surely make them love it!
We were getting bored with the same vegetables for dinner. And Athamma was trying her level best to get back Cluster Beans back on menu. I was opposing quite strongly for a while, but I can't always hold back on this right. Cluster beans is called Gorchikudukaya or Mattikaya in Telugu and Kothavarangai in Tamil. Well I must say this beans is quite loved at home. Guess I have already said enough about this in Cluster Beans Curry ~ Mattikaya Kura!
Finally Athamma persuaded me to make this again. I believe this variety is her mom's specialty dish that's made along with Jonna Roti. So you can imagine the reaction from hubby dear. He started reminiscing about the wonders of his grandma's cooking. The rustic and traditional way of cooking, which is no more followed by us, well we can't still be expected to flex our muscles, trying to grind the masalas in Pestle and mortal, when we have the convenience of the food processor!
Anyway this beans is supposed to be very healthy and this variety sound most interesting, more like Usili, so I went ahead
Preparation Time : 10 - 15 mins Cooking Time : 15 mins Cuisine : Andhra
Ingredients Needed:
Cluster Beans - 250 gms Tur dal - 100 gms Onion - 1 medium Coconut - 2 tbsp Garlic - 4 pods Mustard Seeds + Urad - 1/4 tsp Chili powder - 1 tsp Curry leaves few Salt to taste Oil - 1 tsp
Method to prepare:
Wash and trim the ends of the cluster beans. Since at times, these beans tend to be bitter, these have to be cooked separately and the water discarded.
Pressure cook the Tur dal with water for 2-3 whistles or till its cooked.
Then add the cooked dal and mix well. Simmer for 5 mins for the dal and beans to get well blended.
This is ready within 15 mins or so, if you are using pressure cookers for cooking the beans and dal.
Serve with Chapati. Traditionally this is served with Jonna Roti, Sada Roti
I was told that the water from the dal, is used to make Charu, which is Andhra's Sambar. So steaming Rice with Muttikaya Vepudu and Charu makes an ideal meal!
Sending this dish to Pam from Sidewalk Shoes, who is hosting the Weekend Herb Blogging. WHB is an event started by Kalyn.
Ok, I have gone and enrolled for a NaBloPoMo challenge. What's that you ask me? Well its National Blog Posting Month, where the members who sign up for this challenge, has to post every day. I thought I might be up to the challenge, but hey I can't duck now , even if I want too. So you get to read me non stop for the next 31 days, whether you like it or not. I do hope you will like it. Because the theme is Food, and I can chatter away on Food non stop for how many ever days you may want me too!
Fine, lets get down to business. This month its been some crystalline pleasure for me, gazing at the entries. We have two wonderful bloggers joining us new this month, Vandy and Sumi! I do hope I don't scare them off with this month's theme! Rest of the entries are from my loyal MW buddies! What do I do without you guys, thank you!
I know all the entries were all nicely bottled and sent. But before that, lets see what we got to do during the month of July! I know I am going in reverse, but lets do soups and stews! So all July lets dish out Soups /Stews, out of Microwave! But please, the cooking process has to be done in MW. You may use food processor to blend or do other things, but cooking has to be done in Microwave! Send in as many ever you want, by 31st July, 2008, with Subject line MEC: Soups / Stews! Check out here for more details.
Now lets see the how wonderful these bottled dishes look! ********************************************** When I announced bottled, I was wondering if any entry will come. I was again proved wrong.
Asha sent in this beautiful and colourful looking pickles. I was not able to take my eyes off it!
**********************************************
Uma refers to sikkam cuisine to come up with this beautiful achar! All red and green, this pickle is a pleaser to eye!
Uma always comes out with some apple, so I was expecting an apple based one! She really surprised me this time!
**********************************************
Jayashree comes again with Mango Thokku. Mango being in season, gets cooked in many ways.
And this I must say is the best way!
**********************************************
Vandy is obsessed with tamarind chutney and always has this ready! And this one made from Applesauce, was something she learnt from a relative!
Well a Tamarind chutney without any Tamarind in it!
********************************************** Sumi was excited seeing this month's theme as she wanted to prepare this chutney that she is fond of.
Her mom used to make it very spicy, but it was worth every chilli!...Thank you Sumi for your mom's Tomato Chutney!
**********************************************
Kamala is a lady with many secrets! What else should I say, when she whips out some yummy dishes and on top, this gleaming jam!
I only wonder how excellent how mom must be, when kamala can materialize such wonders!
**********************************************
DK on her journey gets enchanted by the luscious fruits and ends up with a load more than what she can manage. So what's the best way to make the best of them? Well Jam them! Literally guys.
Look at that awesome colour that Jam has and one great shot!
********************************************** Divya got her long lasting wish fulfilled when she finally ended up making her first ever jam.
I must say it sounds so simple that I am tempted to make it myself!
**********************************************
Well Siri was jubilant when she made her first bread. I was too, I even dreamt of mine own.
Anyway to make her first bread even better, she made this simple dip. Wow when its spread on the bread, it looks so yummy!
********************************************** For all this lady complains about having a fear to cook in MW, she does whip out some yummy ones. And this time Anu comes out with a quick Mango Jam tossed with some whole cumin seeds.
Says she likes that cumin seeds popping in suddenly! Well I am glad whatever may be reason be!
**********************************************
EC comes out with an easy recipe for Meetha Chutney. All with tamarind and dates.
Now you can't complain that you weren't able to find an easy one for a chutney right!
**********************************************
Cham is one of those extremely nice people, who never say no and try and make me a dish, whatever may the theme be.
So its more encouraging when I actually see their entries! This time she makes this preserve with Apricot and it looks divine!..
********************************************** Hit by the Mango madness, Aparna says they have consumed Mangoes in all possible ways, except maybe not deep frying it! Now thats quite an idea right!
Well anything its not gone that far, but to preserve the goodness of mangoes, she preserves it this time!
********************************************** Finally from me, this quick Mango Chunda. I was taken to this, when I had first tasted it.
So when I finally made it, I was surprised at the short cooking time!
**********************************************
My apologies if I have missed out any entry, but do let me know!
Its been a great pleasure rounding up all these lovely dishes in one place!
If you are considering opening a restaurant, be sure you know how to run your business. Do this easily with one of the many online degrees in business management
Method to prepare:
