Dahi Bhendi and Dosa

Ingredients

Ladiesfinger
4 tbsp bengalgram flour
Salt to taste
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Oil
1 cup curd

Wash and cut the ladiesfinger into long pieces. Make a small slit in each of them. Mix well with gram flour, salt, red chilli powder and garam masala powder and cook them on a tava with about 2 tsp oil. Cook on low flame till it is soft.

Heat oil in a kadai, add this cooked ladiesfinger, curd and more salt if required. Cook covered till all of them blend together and it becomes thick.

This is mainly a side dish for chapatis/puris. However we tried it with dosas and it went very well with it. It was a nice change from the usual chutneys/sambar for dosas.



So, this also goes to Srivalli's Dosa Mela.

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Stuffed Bread Vada

This recipe of stuffed bread vada was contributed by Sagari of Indian Cooking blog for the Powerless Cooking Event.

Ingredients

Bread slices
Salt to taste
Boiled and mashed potatoes
1/4 tsp turmeric powder
1 tsp cumin seeds
2 tsp oil and more to fry
1 tsp garam masala powder
Finely chopped green chillies

Heat oil, add cumin seeds, garam masala powder, potatoes,turmeric, salt and green chillies. Mix well. Make small balls of it.

Dip the bread slices in water and squeeze out all the water. Place the potato balls in the center and cover it well with the bread. Repeat for rest of the balls.

Heat oil and deep fry these vadas on low flame till golden brown.

Serve hot with sauce.
how to make stuffed bread vadai, evening snack recipes

Vegetable Carvings

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Puran Poli/Boli

Ingredients

1 cup all purpose flour
A pinch of salt
A bit of turmeric powder
4 tsp Oil

For filling -

1 cup greengram dal / bengalgram dal ( The healthier version is of greengram dal, but with regards to taste, bengalgram dal is best)
1 cup Jaggery

2 tsp grated coconut
1/4 tsp cardamom powder

Soak the dal for about 2 hrs. Cook the same for 5 minutes and drain out the water and grind it to a smooth paste. Add the jaggery, coconut and grind again. Add cardamom powder and make medium sized balls of it. (In case it is watery, cook on low heat for five minutes or until thick)

Add turmeric and salt to the all purpose flour and form a soft dough with water. Add the oil and mix well. Keep covered for about 2 hrs. Make small balls of these.

Take two plastic sheets and grease them with little oil. Place the all purpose flour balls on one sheet, cover with another and roll out into a small round with thin edges. Now place the filling balls in the center and cover it well with the dough. Dip in little maida and again roll it out into thin chapatis.

Heat tava and cook these thin bolis on low heat. Add ghee to the sides and when both the sides start getting brown spots, the bolis are done.

While serving, add a bit of ghee to it.

My contribution to Sweet series: Puran Polis event hosted by Mythreyee of Paajaka Recipes

how to make poli, puran poli recipe, obattu

Clay Babies

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Set Dosa

I followed Sailu's proportions of Set dosa and came up with this delicious and soft set dosas.

Ingredients

2 cups raw rice
1 cup boiled rice
3/4 cup poha/aval/beaten rice/rice flakes
3/4 cup blackgram dal
1 tsp methi seeds
Salt to taste

Soak the raw rice, boiled rice, blackgram dal and methi seeds for atleast 5 hrs and poha seperately for 2 hrs.

Grind all of them to a smooth batter and add salt. Allow it to ferment overnight.

To make dosas, heat tava and pour in a big ladle of the batter on it..dont spread it. Spread a little oil in the sides and allow it to cook. Turn and cook on other side also.

Serve hot with chutney/sambar/saagu

This type of dosa is another contribution of mine to Srivalli's Dosa Mela

how to make set dosai, proportions for set dosa, easy dosa recipe

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Fun 'n' Sun Event Announcement

Fun 'n' Sun event roundup

Summer is around the corner and with this we all are getting out our caps, sun glasses, heading to beaches and trying to eat something that would keep us active and energetic. So, why not share all that you do to keep the sun at bay..Announcing the Fun 'n' Sun event all throughout the month of April. Send me your drinks and food recipes which would keep you cool during summers. You could also send me ideas to beat the heat and I would feature them all in the roundup of the event in the first week of May.

Please note the following points regarding the event-

1) Post a link back to the event details and feel free to use the logo.

2) Post a recipe on your blog related to the event before the 3oth of April. If you have some post already on your blog and wish to send that to the event, just add the link back to the event and if possible the logo. Non-bloggers can mail me their recipe and photo of the dish.

3) Only vegetarian recipes please, This is a vegetarian blog...(I don't consider eggs as vegetarian..so please consider that too.)

4) Once you are done with your posting on the blog, mail me at easycrafts@gmail.com the following details - your Name, Blog Name, Name of the Recipe and Link to the recipe. Sending in the snap of the recipe is optional as I will pick it up from the blog itself. But if you have posted more than one photo, its better you attach the one which you would like to see in the roundup.

Maida Halwa-200th Post

This is the 200th post on my blog and in celebration of that, here is a simple and very tasty maida halwa recipe...

Ingredients

1 cup Maida
Sugar
A pinch of Red orange colour
1/2 tsp cardamom powder
Few roasted cashews
Ghee

Make a very thin batter of Maida adding lots of water. It should be very watery. Now, leave it covered for atleast 2 hrs. All the water would come up by this time. Now drain out the water slowly ensuring that the maida doesnt get drained out.

Measure the maida now and make a sticky syrup of equal quantity of sugar and some water. Add the maida paste to the syrup and keep stirring well. Add the color to it. After a few minutes, it would get very thick. At this point, start adding ghee to it. The halwa would absorb any quantity of ghee and so its completely one's choice with respect to the quantity of ghee required in the halwa. Keep stirring for a while and when it starts leaving the sides of the vessel, transfer it to a greased plate and use the spatula to make it even and flat. Leave it for about five minutes and then use a greased knife to cut the halwa into pieces. Garnish with roasted cashews.

If you are going to make in larger quantities and store it for a few days, you would have to refrigerate the same.

How to make maida halwa, halwa recipe, simple halwa, easy to make halwa

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Cheese Paratha

Ingredients

1 cup wheat flour
Salt to taste
Grated Cheese (the more the tastier)
Oil
Ghee

Make a soft dough of wheat flour and salt with water and keep it covered for 15 minutes. Since cheese already has salt, no need to add more to it.

Take a medium sized ball and roll it out in a thick chapati. Bind the grated cheese well into a ball and place it in the center of the chapati. Close from all sides and roll it out into thick parathas.

Cook them on hot tava till both sides start getting brown spots. Add ghee and oil as per taste.

Serve immediately.

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how to make cheese paratha, parota recipe, parata recipe

Bengali Dal

Ingredients

2 cups bengalgram dal
1/2 tsp turmeric powder
2 Red chillies
1 bay leaf
A small piece of cinnamon
1 tsp cumin seeds
2 cardamoms
1/2 ginger paste
Green chillies (optional)
A bit of jaggery
1 tsp mustard seeds
Salt to taste
2 tsp oil

Heat oil and add cloves, cinnamon, cumin seeds, red chillies, cardamom and bay leaves. Mix well for a minute and then add the remaining ingredients and fry for another two minutes. Finally add about 3 1/2 cups of water and pressure cook it. Temper with little ghee and mustard seeds.

Recipe Source- Hare Krsna Recipes

This dal goes to Sandeepa for the RCI : Bengal event.

Bengali dhal recipe, how to make dal, Bengali cuisine

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Cheese Dosa

I love dosas and I love cheese too...So how long will it take for me to try Srivalli's Cheese dosa idea. Although I have Cheese dosas at restaurants, this is my first attempt at home.

Ingredients

Dosa Batter
Grated cheese
Oil

Spread out dosa batter on a hot tava in circular manner to make a dosa. Spread out a little oil on the sides and the grated cheese all over the dosa. Cook on very low flame. When one side turns golden brown, turn and cook on the other side that has cheese, but cook for hardly a minute. It is enough if the cheese starts melting since cooking on low flame would have ensured that the dosa batter is cooked well on both sides.

Serve hot with chutneys or sambhar or just like that.

Here's one last look at it....



Sending this across to WBB-Balanced Breakfast event hosted by Mansi of Fun and Food blog and also to Srivalli's Dosa Mela.

How to make cheese dosa, dosai varieties, dosa recipes

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Cardamom Flavoured Lime Ginger Juice

The strong flavors of Ginger and Cardamom in the very refreshing Lime Juice was an instant hit for me. The credit to this drink goes to Seena of Simple and Delicious and the drink is my entry to the MBP-Mixed Drinks event hosted by Sig. MBP is the brainchild of Coffee from The Spice Cafe.

I followed Seena's second method of using lemon syrup, but added a bit of salt also to it.

Ingredients

Syrup extracted from 1 Lime
Sugar as per taste (3-6 tsp)
A pinch of salt
1/4 tsp ginger paste
1 Cardamom
1 Big glass of water

Blend all the ingredients together for 2 minutes and transfer to the serving glass. You could even add cold water or ice cubes to it.

Summer recipes, lemon juice

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Greengram dal Dosa

Ingredients

1/2 cup greengram dal
1 cup boiled rice
Salt to taste
1/2 tsp ginger paste
1 Green chilli
1 tsp fenugreek seeds
1 tbsp buttermilk

Soak the rice, dal and fenugreek seeds in sufficient water for atleast 2 hrs. Grind it to a coarse batter. Add the rest of the ingredients and mix well.

Make dosas the usual way. This dosa variety doesnt require fermentation. However, you can not store the batter like the normal ones in refrigerator.

Serve hot with chutneys and sambar.
This dosa variety also goes to Srivalli's Dosa Mela

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French Fries

Ingredients

Potatoes
Salt to taste
2 tsp rice flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Oil to fry

Cut potatoes into long slices and soak in cold water for 1/2 hr. Drain out the water and wipe the potato slices with a clean cloth. Mix all other ingredients except oil.

Deep fry the potato pieces in hot oil till golden brown.

Serve with sauce or chat masala.

How to make french fries, quick snack, easy evening snacks

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Peas Masala Dosa

Ingredients

1 cup boiled peas (frozen, fresh or dried-anything would do)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp chat masala (optional)
Finely chopped coriander leaves
2 tsp oil
1/2 tsp cumin seeds
Dosa Batter

Heat oil, add cumin seeds. Add the rest of the ingredients except dosa batter and cook for 2 minutes till mixture is dry.

Heat tava and make dosas the usual way and stuff the peas masala before folding it.

Serve hot with chutney or sambars or just like that.
How to make dosa, filling for dosa, dosa varieties recipe
Sending this across to Srivalli's Dosa Mela

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Masala Puri

Masala Magic posted this recipe of Masala puri just some time back and it was so tempting that I had to make it for myself. Here is my version of the same..

Ingredients

Few Papdis
Dry green peas (soaked overnight and pressure cooked)
Sweet Chutney
Green Chutney
Nylon Sev
Salt to taste
Finely chopped coriander leaves
1/2 tsp Chaat masala
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tsp cumin seeds
2 tsp oil
Curds

Heat oil, add cumin seeds. Add the cooked peas, turmeric powder, garam masala powder, red chilli powder. Cook for 5 minutes to get a thick gravy.

To serve-

Crush the papdis on the serving plate. Spread out the cooked peas generously. Then spread some green chutney, sweet chutney, salt, chaat masala, curds and finally sev. Garnish with finely chopped coriander leaves.

how to make masala poori, chaat recipe

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Vangi Bhath Powder

Ingredients

4 tbsp coriander seeds
2 tbsp blackgram dal
2 tbsp bengalgram dal
5 to 6 red chillies depending on taste
1 inch piece of cinnamon
Bit of asafoetida



Dry roast the ingredients and grind to a coarse powder after it cools down. You could store this for more than a month.

Add this powder to get a delicious mixed rice variety.

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Samosa- An all time favourite snack

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

4 big boiled potatoes
1/2 cup boiled peas
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp chat masala powder
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
Salt to taste
Few cashews
1/4 tsp lime juice
Finely chopped coriander leaves
1/2 tsp ginger paste
1/2 tsp cumin seeds

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat oil, add cumin seeds, dry masala powders, cashews, ginger paste, salt, potatoes and peas. Mix well and cook for 2 to 3 minutes. Add finely chopped coriander leaves and lime juice.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the potato peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

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Click-Metal

This month's theme for the Click event is Metal..Here is my entry to it- Apple cutter.

Coriander Dosa

Ingredients

Dosa Batter
Finely chopped fresh coriander leaves

Spread a ladle full of dosa batter on hot tava. Dont make it very thin. Now spread the finely chopped fresh coriander leaves all over and cook on very low flame so that the other side can be cooked for a lesser time ( coriander will taste bitter if cooked for longer time). Spread out a little oil on the sides.

Turn and cook on the other side for just a minute and serve hot with chutney of your choice and sambhar.

So, this also goes to Srivalli's Dosa Mela

how to make dhania dosa, kothamalli dosai recipe

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Peas Uttappam with Wheat flour

Peas uttappam is usually done with the normal dosa batter. But for a change I tried it out with wheat flour and it worked out well. Here is how i made it...

Ingredients

1 cup wheat flour
1/4 cup rice flour
Salt to taste
Oil
1/2 cup cooked peas

Make a thick batter of wheat flour, rice flour and salt and leave it aside for 15 minutes.

Heat tava and make a thick dosa like uttappam and spread out some cooked peas over it. Press the peas into the uttappam so that it doesnt fall out when turned. Spread a little oil in the sides and let it cook well. Turn and cooked on the other side as well.

Serve hot with chutney of your choice or sambar.

Sending this dosa to Srivalli's Dosa Mela
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Jhangri

I have made jalebis but never jhangri...When Dhivya of Dhivya's Kitchen blog posted this recipe, i was very much tempted to try it out and it came out well. I didnt make any changes to the recipe.

Ingredients

1 cup blackgram dal
1 tsp rice flour
A bit of saffron colour
Oil to fry
1 cup sugar
2 cups water
1/2 tsp lemon juice

Soak the dal for about 3 to 4 hours. Grind it to a smooth paste without adding much water. Mix the colour and rice flour to it.

Make a sugar syrup and add the lemon juice to it to avoid formation of lumps.

I had a plastic bottle which my mom had got with a jalebi mix pack several years ago. In case you dont have one, you can use the ziploc method suggested by Dhivya.

Pour the batter into it and make jhangri in medium hot oil. When cooked on both sides, dip it in the sugar syrup for a minute and transfer to serving plate.

how to make jangri, imarti recipe

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Katrikaai (brinjal) Rice

Ingredients

1 Brinjal (Can use any variety)
2 cups cooked rice
Salt to taste
2 tsp vangi bhath powder
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
3 tsp oil

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add brinjal cut into small pieces and cook for some time by adding little water. Add vangi bath powder and salt. Add the cooked rice and mix well.

Serve with some raita or chips.

You could make katrikaai gojju and store in the fridge for 2 to 3 days. Just skip mixing rice in the above recipe for it.

katrikai saadam, eggplant recipe, how to make brinjal sadam

Sending this over to Pooja for the VOW-Brinjal event

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Nonbu Kozhakattai

This is a special dish made in tamil brahmin households on the day of Kardiyaan nonbu (that falls today this year). It is a festival among married women to pray for the long life of their husbands and among unmarried girls to get a good husband.

Ingredients

2 cups rice
1 cup grated jaggery
1/2 tsp cardamom powder
Some coconut pieces
2 tsp ghee
Half cooked lentil beans- a few

Fry the rice well without any oil/ghee and cool. Grind it into fine powder. You could also use readymade rice flour, but remember to roast the flour before using.

Add some water to the jaggery and heat it till the jaggery dissolves. Now add the cardamom powder, coconut pieces, lentil beans and the rice flour and mix well without any lumps.

Make small balls of it and flatten it. Steam in the idli cooker after greasing the plates with a little ghee. Serve hot with unsalted butter.

how to make sweet kozhakatai, nombu adai recipe

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Aloo Tikki Chole Chaat

Some days back when Pravs of Simply Spicy blog posted Aloo tikki chole chaat, i couldnt stop myself from making it. So here is the modified version of the chaat as per my taste requirements.

Ingredients for the tikki

1/2 kg boiled and mashed potatoes
2 tbsp bread crumbs to mix with potatoes and more to dip the tikkis
1 finely cut green chilly
Finely chopped coriander leaves
Salt as per taste
4 tbsp Bengal gram dal- soaked and cooked
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp roasted cumin seeds powder
1/2 tsp coriander seeds powder
1/2 tsp amchoor powder

Mix some salt with the bengalgram dal and keep ready for stuffing. Mix all the other ingredients well and make medium sized tikkis of it with the bengalgram dal stuffing. Dip them in bread crumbs and shallow fry with less oil till golden brown.

Chole recipe was posted earlier...here is the link to it

Other ingredients

Beaten curd
Sweet chutney
Chat masala
Grated carrot
Finely chopped coriander leaves
Green chutney

To serve, place the tikkis on the plate, add some chole over it, then the rest of the ingredients and serve immediately.

Also sending this over to Pallavi for the Sunday Snacks:Hot and Spicy event and Trupti's Winter Treat event

how to make chat, chaat recipes, potato tiki recipe, channa gravy

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Cucumber Pachadi and A MeMe

Cucumber pachadi is a quick to make instant side dish for all kinds of mixed rice.

Ingredients

1 Medium sized grated cucumber (any variety would do)
Salt as per taste
1 big cup of curd
Finely chopped coriander leaves
Bit of asafoetida
To temper:
1 tsp oil
1/2 tsp mustard seeds

Just mix all the ingredients together and temper with mustard seeds.

And now for the MeMe

Anu of Chandrabhaga blog tagged me for the first MeMe

Here are the rules for the Meme..

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them)
4. Let them know they've been tagged by leaving a comment at their blogs.

1) I love all kind of crafts and always am keen on learning new techniques and forms of arts.

2) I am a restless person...I cannt sit idle for a while and need to keep doing something

3) I am impatient too..Once i start doing some handwork, I dont move around and my mind doesnt work on anything else until I complete it.

4) I think several times before spending money on anything for myself, but at the same time, dont mind spending for others.

5) I keep missing my family members although we visit them very often.
velarika pachadi, vellareeka raita recipe, quick raitha recipe
I wish to pass on the tag to
Priya of 365 days of pure vegetarian blog
Divya of Dil se blog
Ramya of Mane Adige blog
Raks of Raks Kitchen
Mythreyee of Paajaka Recipes

Paneer Paratha

Ingredients

1 cup wheat flour
Salt to taste
200 grams grated paneer
1/2 tsp garam masala
1/2 tsp red chilli powder
Finely chopped coriander leaves

Make a soft dough of wheat flour and salt with water. Keep it covered for 15 minutes.

Add salt, red chilli powder, garam masala powder, coriander leaves to grated paneer and mix well. Make medium sized balls of it.

Roll out a ball of the dough to make a thick chapati. Place the paneer ball in the center and cover it with the dough in the sides. Dip in some wheat flour and roll out again to thick parathas.

Heat tava and cook the parathas with little oil until brown spots appear on both sides.

Serve hot with pickles and curd.

How to make paratha, parota, paner parata recipe

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Hot Crispy Bajji

Ingredients

1 cup gram flour
4 tsp rice flour
Salt to taste
1/2 tsp red chilli powder
1/4 tsp asafoetida
A pinch of cooking soda
Vegetables like potatoes or onions or raw plantain
Oil to fry

Mix everything with water except oil and vegetables to get a thick batter. Cut the vegetable into round slices and keep ready.

When the oil is hot, dip the slices in the batter and deep fry them till golden brown on both sides.

Serve hot with chutney or sauce.

how to make bajiya, baji recipe, potato bajji, plantain bajji, onion bajji

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Dahi Bhalla

Ingredients

1 cup blackgram dal (soaked for 2 hrs)
Salt to taste
1 Green chilly
1/2 tsp ginger paste
Oil to fry
2 cups curd
2 tsp sugar
Sweet chutney
Chat masala
1/2 tsp roasted cumin seeds powder
1 tsp green chutney

Grind the blackgram dal with salt, green chilly and ginger paste with very less water to get a smooth batter. Heat oil and fry small balls of the batter till golden brown. Immediately put them in a bowl of water and let it soak for five minutes.

Squeeze out the excess water and keep ready. Mix sugar to the curds in a bowl.

To serve:

In a plate spread some vadas, pour a lot of curds over it, then some green chutney, sweet chutney and sprinkle some chat masala and roasted cumin seeds powder over it.


how to make dahi balla, chaat recipe,

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Manoharam

Ingredients (Translation)

2 cups rice flour
1/2 cup blackgram dal flour
1 ladle greengram dal flour
Pinch of salt
Oil to fry
1 cup grated jaggery
1/2 tsp cardamom powder

Make a soft dough of the flours and salt with water. Divide into four pieces and one by one put them in the pressing machine used for making idiappam, but with bigger holes. Press directly on hot oil and cook till the hissing sound stops. Ensure that both sides are cooked. Drain the excess oil on a tissue paper. Repeat for all the rest of the dough. Break them into smaller pieces.

Heat the jaggery with little water. To check the required consistency, drop a bit of jaggery syrup in plain water in a cup and try to form a soft ball of it. If you can do that, the consistency is perfect. Immediately add the cardamom powder and the fried item and mix well.

Grease hands with little ghee and rice flour. Make balls of the mixture while hot.

P.S : Make the dough in smaller quantities as after some time, it will turn brown when fried.

This is a very famous sweet of Tamilnadu and prepared mostly in marriages. However, nothing can beat the taste of manoharam prasadam prepared in the Melkote Temple of Karnataka that is close to Bangalore where this is the specialty.

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Gujarati Dal

This tasty dal belongs to Archana's who blogs at Archana's Kitchen

Ingredients

1 cup cooked red gram dal
1 medium size tomato chopped into small pieces
1 green chilli
1 tsp ginger paste
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp asafoetida
1 tsp skinned groundnuts
2 tsp lemon juice
A bit of jaggery

To temper
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A piece of cinnamon
Few curry leaves

To garnish
Finely chopped coriander leaves


Heat oil, add the tempering and when it splutters add the turmeric powder, tomato, red chilli powder, asafoetida and cook till tomato is soft.

Add the cooked and mashed dal,green chilli, ginger paste, salt, jaggery, peanuts and some water and cook for five minutes. Add the lemon juice and mix well.

Garnish with finely chopped coriander leaves and serve with hot rotis or rice.


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Travel Food Festival - Round up

All of us travel, some short distance by road, some long distances by trains and flights. During travel and picnics, we always feel like snacking on something and also having a home cooked meal. So the next time you plan your travel, dont forget to plan what you will carry with yourselves. Here are some great ideas for it...

Asha from AromaHope shares with us the tasty and very popular snack of Karnataka state in India, Kodubale.