Baby corn manchurian

Ingredients

Baby corn
1/2 cup maida
1/2 cup corn flour
Salt to taste
1/2 tsp red chilli paste
1 tsp soya sauce
1/2 tsp green chilli sauce
1 tsp tomato sauce
1/2 cup chopped capsicum
Finely chopped coriander leaves
Oil

Cut the baby corn into half lengthwise and again into half. Make a thick batter of corn flour, maida, salt and red chilli paste. Dip the baby corn in it and deep fry till golden brown.

Heat 1 tsp oil, add capsicum and cook for a minute. Add the soya sauce, green chilli sauce and tomato sauce to it. Add a bit of salt and baby corn to it. Toss it to mix the sauce well with the baby corn.

Garnish with coriander leaves and serve immediately.
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Tomato Uttappam

Ingredients

Dosa batter
2 finely chopped tomatoes
Finely chopped coriander leaves
1/2 tsp green chilli paste
Bit of ginger paste

Mix tomatoes, coriander leaves, ginger paste and green chilli paste together.

Heat tava and pour a ladle full of batter in the centre. Spread it to a thick round. Spread the tomato mix evenly and press it a bit. Add a little oil in the sides and cook till brown on the lower side of the uttappam. Slowly turn it over and cook on other side as well.

Serve hot with chutney/sambar.

Sending it over to Sanghi for her FIL:Tomato event

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Malpua

Ingredients

1 cup all purpose flour (maida)
Milk
1 cup sugar
1 tsp cardamom powder
Ghee/Oil

Make a batter of maida and milk and keep covered for 1 hour. Heat ghee/oil in a pan and pour a ladle of batter in it like a poori. Fry on low heat till crisp and light brown. Meanwhile heat sugar and water to get a two string consistency. Dip the fried malpua for a minute to cover it with sugar syrup. Repeat for rest of the batter.

Traditionally served with radbi. Garnish with chopped nuts/khoya.

This is my last entry to RCI:Haryana that ends in two days..Please rush in your entries for the event.

Eggless masala french toast

This recipe is adapted from Coffee's version at The spice cafe . Supriya from Queen of my kitchen had sent over this for the MBP:Easy breezy breakfast event.

Ingredients

Bread slices
1/2 cup thick curds
1/2 cup roasted rava
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 onion (chopped finely)
Salt to taste
Finely chopped coriander leaves
Oil

Make a thick batter of all ingredients except bread and oil. Dip the bread slices in it, coat it and cook it on a tava after spreading a bit of oil. Cook on both sides till done.

Serve hot immediately with sauce.
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Milagu Kuzhambu (Pepper sambar)

Ingredients

Small lemon sized tamarind soaked in water
Salt to taste
Bit of asafoetida
Few curry leaves
1 tsp oil
1 tsp mustard seeds

Roast and grind

2 tsp pepper
2 tsp redgram dal
2 tsp blackgram dal
3-4 red chillies

Heat oil, add mustard seeds. When it splutters, add curry leaves and tamarind extract. Allow it to come to a boil. Add salt, asafoetida and ground masala powder. Cook till it thickens. If required add a paste of rice flour and water to make it thick.

Serve with plain rice.
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Paneer do pyaza

Ingredients

200 gms paneer cut into long pieces
2 onions cut lengthwise + 2 for gravy
1 medium sized tomato cut lengthwise
2 tsp oil
1/2 tsp ginger paste
1/2 tsp green chilli paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
2 tbsp tomato paste
1/2 cup beaten curd

Fry the onions for gravy in a drop of oil and grind it to a paste.

Heat oil, add sliced onions and fry for a minute. Add tomatoes and fry for another minute. Sprinkle some water to cook. Add the turmeric powder, red chilli powder, garam masala powder, ginger paste, green chilli paste, tomato paste and salt. Mix well and add curds. Cook for 2 minutes till thick. Finally add paneer pieces, toss well and garnish with coriander leaves.

Serve hot with rotis/poori/jeera rice.

Paneer do pyaza is another entry to the RCI:Haryana event..

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Idli Manchurian

Ingredients

4 Idlis (batter recipe)
1 onion chopped lengthwise
1/2 capsicum chopped lengthwise
2 tsp oil
2 tsp tomato sauce
1/2 tsp red chilli sauce
1 tsp soya sauce
Finely chopped coriander leaves

If not diet consicious, deep fry the idlis till crispy brown. Else, roast them on a tava with a tsp of oil.

Heat a tsp of oil, add onions and capsicum. Fry for a minute and add the sauces to it. Since idlis already have required salt, no need to add more. Finally add idlis cut into small pieces and toss well.

Garnish with finely chopped coriander leaves and serve hot.

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Rava Pongal

Ingredients

1 cup roasted sooji
2 tbsp greengram dal (dry roast)
2 1/4 cups water
Salt to taste
2 tsp ghee
1 tsp cumin seeds
1 tsp black pepper
1/2 tsp ginger paste
Few roasted cashews
Curry leaves

Pressure cook the sooji, dal and water together.

Heat ghee, add pepper, cumin seeds, curry leaves and ginger. Pour this over the pongal. Add salt and cashews to it. Mix well.

Serve hot with sambar/chutney

Sending it over to the Garnishing event hosted by Food fanatic
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Mini Idli with sambar

Ingredients

2 1/2 cups boiled rice
3/4 cup raw rice
1 cup blackgram dal
Salt to taste

Soak the rice and dal seperately for 5-6 hours.

Grind it to a fine batter and add salt to it. Allow it to ferment for 7-8 hours.

Grease the mini idli plates with a drop of ghee. Pour the batter using a spoon. Steam it for 8-10 minutes. Pierce an idli with a spoon or knife to check if the batter is well cooked.

Cool for a minute and transfer the idlis to a bowl. Pour hot sambar (recipe) over it and serve immediately.

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Aloo Gobi masala

Ingredients

2 big boiled potatoes
1 small cauliflower (cleaned florets)
1 tsp oil
1 tsp cumin seeds
1 medium tomato (paste)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp crushed kasoori methi
Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add tomato paste, turmeric powder, red chilli powder, garam masala powder, kasuri methi and salt. Cook till oil seperates and add little water for gravy. Add cauliflower florets and potato cut into cubes. Allow it to boil and get thick.

Garnish with coriander leaves and serve hot with rotis/jeera rice.

Off these go to two events, RCI:Haryana hosted by me and to JFI event started by Indira of Mahanandi and guest hosted by Mythreyee with theme Cauliflower.

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Coconut sevai

Ingredients

Mtr sevai mix
Bit of oil
Little mustard seeds, blackgram dal and bengalgram dal
Green chillies slit
Some grated coconut
Finely chopped coriander leaves
Curry leaves
Salt to taste
Few roasted cashews

Cook the mtr sevai as directed in the pack. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves. Now add the sevai to it and salt. Mix well and finally add grated coconut.

Garnish with cashews and serve hot.

Since we always prefer something light for dinners, sending this over to Dinner for rest of us event started by Ramki and guest hosted by Siri.

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Baby corn soup

View my 200th craft project at Easycrafts-Explore your creativity

Ingredients

5-6 pieces of baby corn
1 medium size potatoes
2 tsp butter
Salt to taste
Pepper powder
1 cup milk

Pressure cook the baby corn with a mix of water and milk. Grind it along with boiled potatoes.

Heat butter, add mixture, salt and pepper to it. To make the soup thinner, add milk. Allow it to come to a boil.Serve hot with croutons of your choice.

Sending it over to Neha's SWC:Soups event

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Mysurpak

Sending this over to MBP:Kids started by Coffee and guest hosted by Trupti and Cooking for kids with love event hosted by Jigyasa and Pratibha

Its a tribute to my grandma who used to make delicious sweets for me. This recipe is adapted from Srimathi's version at Few Minute Wonders with very small change of replacing olive oil with sunflower oil and reducing the sweetness a bit.

Ingredients

1 cup chickpea/gram flour (besan)
1 1/2 cups of sugar
3/4 cup water
1 1/2 cups of ghee
1/2 cup oil

Heat about 2 tbsp of ghee and add the flour to it. Roast till you get nice aroma of it and it is in the stages of changing colour.

Boil sugar and water in a thick bottom vessel to get one string consistency. Add 5 tsp of ghee to it and slowly add the roasted flour to it. Keep stirring it well and adding ghee in between. Ensure that there are no lumps in the mixture. When it starts frothing and leaving the sides of the vessel, transfer it to a greased plate and leave for a few minutes. Cut into pieces.

Sending over to Sanghi for her FIL: Ghee also

Reposting Carrot Kheer for PJ's Tasty bites for toddlers event

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Kaju Paneer masala

Ingredients

200 grams paneer cut into small cubes
1/2 cup cashews
2 tsp oil
1 tsp cumin seeds
2 small tomatoes
3 onions
1 tsp gasa gasa seeds
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1/4 cup milk (with cream)
Finely chopped coriander leaves

Fry the paneer pieces till golden brown..A low fat version would be to roast them on a tava with a drop of oil. Fry the cashews till golden brown. Fry the onions (2 of them), tomatoes in a drop of oil, cool and grind to paste along with gasagasa seeds.

Heat oil, add onion-tomato paste, red chilli powder, garam masala powder, turmeric and salt. Cook for 2 minutes and add milk to it. Keep mixing it and add little water to get gravy.

Finally add cashews and paneer and garnish with coriander leaves.

Sending this over to FIC:Orange started by Sunshinemom and guest hosted by Aparna and to RCI:Haryana hosted by me.
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Serve hot with rotis/poori

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Onion Thuvaiyal

Ingredients

4 onions chopped
1 tsp oil
2 tbsp redgram dal
Salt to taste
Bit of asafoetida
2 red chillies

Dry roast the redgram dal and red chillies. Heat oil and fry the onions till the colour starts changing. Grind all these together with salt and asafoetida.

Serve with rice or as a sidedish for South Indian breakfast items.
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Idli upma

Ingredients

Leftover idlis (Batter recipe)
1 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies
1/2 tsp turmeric powder
1/2 tsp lemon juice
Finely chopped coriander leaves

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies and turmeric powder to it. Finally add crumbled idlis and very little salt (since idlis already have salt). Mix well and add lemon juice and coriander leaves.

Serve with sambar/chutney
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Chole Batura

Ingredients

2 cups all purpose flour (maida)
2 tbsp sooji/rava
Salt to taste
2 tbsp kasoori methi
2 cups cooked chickpeas
1 tsp oil
1 tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp cumin seeds powder
1/2 tsp tamarind paste
1 medium tomato (paste)
Finely chopped coriander leaves

Make a soft dough of flour, sooji, salt and crushed kasuri methi. Keep covered for 1/2 hr. Make small balls of it and roll it out. Fry them in hot oil.

Heat oil, add cumin seeds. When it splutters add ginger paste, cooked chickpeas, turmeric powder, red chilli powder, salt, garam masala powder, tamarind paste and tomato paste. Cook for five minutes. Garnish with chopped coriander leaves.

Sending over this to Rathna's Made for each other event.
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Also it would feature in RCI:Haryana hosted by this blog

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Arisi upma

Ingredients

1 cup raw rice
2 tbsp redgram dal
2 cups water
Salt to taste
1 tsp pepper
1 tsp cumin seeds
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal

Coarsely powder the rice, redgram dal, pepper and cumin seeds to rice rawa consistency.

Heat water till it boils and add salt to it. Heat oil seperately and add mustard seeds, bengalgram dal and blackgram dal to it. When it splutters, add to the boiling water. Now add the broken rice rava to it and mix well for 3-4 minutes. Now pressure cook this for 2 whistles.

Mix well and serve with chutney/sambar.
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Payatamparuppu (Moong dal) sambar

Ingredients

4 tbsp greengram dal (cooked)
Small lemon sized tamarind soaked in water
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
Bit of asafoetida
1/2 tsp turmeric powder
Salt to taste
Few curry leaves
2 tsp sambar powder
1 chopped tomato

Heat oil, add mustard seeds and fenugreek seeds. When it splutters, add asafoetida, tomato and tamarind juice. Add turmeric powder, salt, curry leaves and sambar powder. Add more water if required. Allow it to boil for five minutes. Finally add cooked greengram dal and mix well.

Tasty and healthy sambar ready..

Sending this over to Susan's My Legume love affair-Eight helping

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Masal vadai

Ingredients

1/2 cup bengalgram dal
1/2 cup redgram dal
1/2 cup blackgram dal
Salt to taste
2 red chillies
2 Finely chopped onion

2 tbsp rice flour
Finely chopped curry and coriander leaves
Bit of asafoetida
Oil to fry

Soak the dals in water for 1 hour. Grind it along with chillies. Add the rest of the ingredients except oil and mix well.

Make small balls of it and flatten them. Fry it in hot oil till golden brown and crisp.Serve with chutney/sambar.

Sending this over to Ashwini for her Lentils Mela

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Rava upma

Ingredients

1 cup roasted sooji/rava
1 3/4 cups water
Salt to taste
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and green chillies. Add water, ginger paste and salt to it. When it boils, add the roasted sooji to it and cook on low flame covered for five minutes till it is cooked.

Add finely chopped coriander leaves and serve with chutney/sambar.

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Pomegranate Raita

Ingredients

1/2 cup pomegranate
1 cup thick curds
Salt to taste
A bit of asafoetida

Mix all ingredients and chill for some time.

Serve with rice.

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Tomato rasam

Ingredients

2 tomatoes (grind to paste)
2 tbsp red gram dal (cooked)
1/2 tsp tamarind paste
Salt to taste
Bit of asafoetida
2 tsp rasam powder
Few curry leaves
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Mix all ingredients except oil, coriander leaves and mustard seeds with 2 cups water and allow it to boil.

When it gets frothy, add the coriander leaves and tempering of mustard seeds.

Serve hot with plain rice or as a soup.

Boiled rice flour ladoos and Broken Wheat kheer are my entries to Mythreyee's Sweet Series:Rice/Wheat sweets event. Also sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Bread kofta in palaak gravy

Ingredients

4 slices bread
2 boiled and mashed potatoes
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp ginger paste
Finely chopped coriander leaves
1 cup finely chopped spinach leaves
1 green chilli
2 tsp oil

Dip the bread slices in water, squeeze out the water. Add mashed potatoes, salt, red chilli powder, bit of turmeric powder, little garam masala powder and coriander leaves. Mix well and make koftas. If you shape them as tikkis, roast them with little oil in tava. For balls, add a drop of oil in paniyaram stone and cook these balls till golden brown and crispy.

Cook the spinach leaves with little water till soft. Cool and grind it to a puree along with green chilli.

Heat the puree with some water to get required gravy. Add a bit of salt, ginger, turmeric powder, bit of garam masala and cook for five minutes. Drop the koftas just before serving.

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Carrot Bajji/Bajjiya

Ingredients

Carrots (cut into long slices)
1 cup besan/gram flour
Salt to taste
2 tbsp rice flour
1 tsp red chilli powder
Bit of asafoetida
Oil to fry

Make a thick batter of all ingredients except onions and oil. Dip the carrot pieces in the batter and deep fry in hot oil till golden brown.

Serve hot with chutney/sauce/chat masala.

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MBP: Easy Breezy Breakfast roundup

Thanks to all those who participated in the event and cooked up delicious and quick breakfast dishes from other blogs specially for this event. Thanks to Coffee for allowing me to guest host the event.

The entries are in the order I received them..

Chitra from Kootucurry blog:

Adai from Simple Indian Food

Pesarattu from My diverse Kitchen

Puttu from My diverse kitchen

Fried Okra with besan

Recipe source: Nags version at Edible Garden

Ingredients

1 cup finely chopped okra
3 tbsp gram flour
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin seeds
2 tbsp oil
A bit of asafoetida

Make a thick batter of gram flour, salt, turmeric, red chilli powder and asafoetida. Add the finely chopped okra to it and mix well.

Heat oil, add cumin seeds and when it splutters, add the okra batter to it. Keep stirring it at very low flame till you get granules from the cooked batter and the okra is also cooked. It does take some time and patience to get the granules, but the taste is definetely worth the efforts.

Serve with rice.
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RCI: Haryana Event announcement

RCI:Haryana event roundup

RCI or Regional Cuisines of India is an event series started by Lakshmi of Veggie Cuisine. This month's theme for RCI is Haryanvi Cuisine.

Haryana means the abode of god in Sanskrit. This state in North India shares its border with India's capital Delhi, Punjab, Himachal Pradesh, Uttar Pradesh, Rajasthan and Uttarkhand states. The state shares its capital Chandigarh with Punjab.

The cuisine of Haryana is usually simple in preparation. The Harayanavis cook a variety of rotis from various flours like bajra, gochini atta, wheat, corn and millet gram. Also moong and bajra kichari with ghee is popular in rural areas. Earlier bajra and bejhar flours used to be the main ingredient in rotis and pooris. However now the usage of these flours has decreased and wheat flour is used more. The Haryanvis are predominantly vegetarian and consume lot of fresh vegetables, milk and curds. Also ghee forms a part of the daily food.

They enjoy kachri ki sabzi, singri ki sabzi, bathua ka raita, kadhi pakora, aloo tikkis, tomato chutney, besan masala roti with butter, bajra aloo roti with butter, bhura roti with ghee, mixed dal made of different pulses cooked on low heat, hara dhania cholia. Among desserts, the popular ones are kheeer, sherbat, rabri, gajar ka halwa, malpua, mitte chawal, while sherbet, lassi, chaas are relished among beverages. (Info source:Google)

1) After posting your recipe on your blog, please link it back to this announcement and add the logo if possible. In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and the logo. No restrictions on the number of entries. Send as many Haryani dishes as you can.

2) Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog. No eggs please. If you are a non-blogger, mail me the recipe and the picture.

3) Mail me the following details - Subject: RCI Haryana, your name, dish name and link to the post to easycrafts@gmail.com by 28th Feb 09. I will pick up the picture from your blog...you neednt send it. The roundup would be published during the first week of March.

Awaiting your delicious Haryana Special dishes..

Carrot Soup

Ingredients

4 medium sized carrot cut into small pieces
1 small tomato
1/2 tsp red chilli sauce
2 tsp cornflour
Salt to taste
Pepper powder
2 tsp butter

Cook the carrot and tomato till tender. Cool and grind it to a fine paste.

Heat butter, add the carrot tomato paste into it. Add required water, salt, pepper, red chilli sauce and cook for a minute. Add cornflour paste and cook for another minute till slightly thick.

Serve hot with toasted bread slices.

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