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  • French Macarons

    A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Thursday, April 17, 2014

  Maharashtrian Chawli Usal


   Today post for mega Blogging Marathon is from Maharashtra State - "Chawli Usal".  Chawli Usal is a spicy coconut based curry made with black eyed beans..The ground masala in this recipes make the curry creamy and gives nice texture to it. All the spice added to the curry, blend well and gives exotic flavor.  
   
        Black-eyed peas / Karamani added to this curry, get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye.  These delicious beans are well known in Southern and Southwestern cooking. Although the black-eyed pea is a plant food, on the Food Guide Pyramid, created by the United States Department of Agriculture, the bean is included in the “Meat and Beans” section because it can be used as a protein source instead of an animal food. In fact, many vegetarians use legumes to substitute for meat when planning meals.  

    Adapted this from here to explore the Maharashtrian Cuisine.   Maharashtrian cuisine is cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form Staples of Maharashtrian diet. Some of the Popular dishes include puran poli, ukdiche Modak, and batata wada. They serve their food in a plate named thali.  Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. Traditionally, the food was consumed using the right hand rather than with any cutlery.  (info source - wiki)

This Dish is also linked to new and interesting event happening at Priya's space with attractive title "Shhhhhhhh cooking secretly".  As its name states,  it is a event where the bloggers are paired and allowed to discuss about the secret ingredients of their choice and cook and share the same on revealing date i.e. 16th, 17th, 18th of every month.  This event not only retain its secret but also gives a chance to know more about the fellow blogger and help to build a healthy friendship between both.. Every month, the new pair is assigned by Priya ji and the fun continuous..

  As per the theme, Snadhya Ramakrishna is my pair for this month and she trilled me with two secrets ingredients. One is Karamani / Black eye Beans which I have share in today's post and I retain the secret with my second ingredient as of now... I thank Divya for creating such a wonderful logo for us....


Preparation  time: 15 minutes
Soaking time: 8 hours or overnight ( If you are using frozen beans, you can cut down this time)
Cooking time: Less than 40 minutes
Serves: 3

Ingredients
1/2 cup chawli or black eyed beans
1 small onion, chopped
1 medium size tomato, chopped

For Spice powder:
1/4 tsp turmeric powder
3/4 ~ 1 tsp red chilli powder
1/2 ~ 1 tsp garam masala or goda masala

To Grind:
1/4 cup fresh grated coconut
1 tbsp copra or desiccate coconut 
1/2 inch ginger
3 garlic pods
1 tbsp fennel seeds 
1/2 tbsp coriander seeds 
2 pearl onion
2 tsp oil

Method: 
1. Wash and Soak the beans for 8 hour or overnight with sufficient amount of water.
2. Drain the water and pressure cook the beans with 2 cups water and salt for one whistle or till  beans become soft. After 5 minutes or pressure drop, remove the lid and allow it to cool. 
3. While beans are cooling, Heat oil in a separate pan, add chopped pearl onions and fry till they become transparent and pink..
4. Throw in ginger and garlic and saute for few minutes, then add coriander seeds and fennel seeds. Fry till they become crisp and lightly browned.
5. Lower the heat and add both the coconuts. Saute continuously, till they change color or for 2 minutes. Turn off the heat and allow the mixture to cool and grind it in to fine paste by adding little water.
6.  Heat oil in a pan, add chopped onion and saute until it become soft and transparent. Then add the ground paste and saute for a minute.
7. Throw in all the masala powders and chopped tomatoes. Fry for few minutes till tomato become soft and oil slightly separates from the mixture.
8. Now add the cooked beans along with the water and bring the mixture to boil for 5 minutes. Do not cover the mixture and add water if needed. When the mixture boils vigorously, Lower the heat, Stir and cook the mixture for another 10 ~ 12 minutes
9. Check and adjust salt and spice to taste. When mixture reduced to required consistency, Turn off the heat and transfer it to serving bowl and enjoy with steamed rice, rotis. 

  Maharashtrian Chawli Usal

Print Here

  Maharashtrian Chawli Usal / Lobia curry  / Black Eyed Peas Curry 

Preparation  time: 15 minutes
Soaking time: 8 hours or overnight ( If you are using frozen beans, you can cut down this time)
Cooking time: Less than 40 minutes
Serves: 3

Ingredients
1/2 cup chawli or black eyed beans
1 small onion, chopped
1 medium size tomato, chopped

For Spice powder:
1/4 tsp turmeric powder
3/4 ~ 1 tsp red chilli powder
1/2 ~ 1 tsp garam masala or goda masala

To Grind:
1/4 cup fresh grated coconut
1 tbsp copra or desiccate coconut
1/2 inch ginger
3 garlic pods
1 tbsp fennel seeds
1/2 tbsp coriander seeds
2 pearl onion
2 tsp oil

Method: 
1. Wash and Soak the beans for 8 hour or overnight with sufficient amount of water.
2. Drain the water and pressure cook the beans with 2 cups water and salt for one whistle or till  beans become soft. After 5 minutes or pressure drop, remove the lid and allow it to cool.
3. While beans are cooling, Heat oil in a separate pan, add chopped pearl onions and fry till they become transparent and pink..
4. Throw in ginger and garlic and saute for few minutes, then add coriander seeds and fennel seeds. Fry till they become crisp and lightly browned.
5. Lower the heat and add both the coconuts. Saute continuously, till they change color or for 2 minutes. Turn off the heat and allow the mixture to cool and grind it in to fine paste by adding little water.
6.  Heat oil in a pan, add chopped onion and saute until it become soft and transparent. Then add the ground paste and saute for a minute.
7. Throw in all the masala powders and chopped tomatoes. Fry for few minutes till tomato become soft and oil slightly separates from the mixture.
8. Now add the cooked beans along with the water and bring the mixture to boil for 5 minutes. Do not cover the mixture and add water if needed. When the mixture boils vigorously, Lower the heat, Stir and cook the mixture for another 10 ~ 12 minutes
9. Check and adjust salt and spice to taste. When mixture reduced to required consistency, Turn off the heat and transfer it to serving bowl and enjoy with steamed rice, rotis.
                                                                                     www.sarasyummybites.com
Sharing this recipe for Mega Blogging Marathon started by Srivalli and for "Shhhh cooking secretly" started by Priya Suresh.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Tuesday, April 15, 2014

Palak Ki Poori / Spinach Poori From Madhya Pradesh

Posted by Saraswathi Tharagaram On 8:30 PM

Palak Ki Poori / Spinach Poori

               Palak ki poori is a colorful and nutritious recipe from Madhya Pradesh, Where blanched spinach is pureed by adding needed spice and added to the flour.  Found this recipe from here and it turned out very well. Lets get into the recipe with short information about MP.

           Madhya Pradesh( MP) state situated in central India and it is also known as the Heart of India. Madhya Pradesh is the second biggest state in India which is bordered by different states - to its northeast lies Uttar Pradesh, to its southeast lies Chhattisgarh , to its south lies Maharashtra, to its west lies Gujarat and to its northwest lies Rajasthan.

     Cuisine of Madhya Pradesh in India is a combination of exquisite taste and essence and its varies from region to region, with the north and west of the state being mainly based around wheat and meat, and the wetter south and east being dominated by rice and fish. Gwalior and Indore abound in milk and milk-based preparations. Bhopal is known for meat and fish dishes such as rogan josh, korma, keema, biryani pilaf and kababs such as shami and seekh.
           A popular dish is the bafla (wheat cakes) dunked in rich ghee which are eaten with daal (a pungent lentil broth). Another popular dish in the Malwa region is poha (flattened rice), served mostly for breakfast.Diet in Chhattisgarh is rice based. Fish and pork constitute a large part of Chhattisgarhi cuisine. Pork forms a major item in their diet and almost every major ceremony starts with the sacrifice of a pig.  (info: Incredibleindia)..  

Preparation time: 10 ~ 15 minutes
Cooking time: 15 minutes minutes
Serves: 5

Ingredients:
2 1/2 cup spinach 
2 1/2 cup whole wheat flour
2 tbsp oil for kneading
1 green chilies
1 inch ginger
1/4 tsp cumin
Pinch of Asafoetida / hing
Salt to taste
Oil for frying

Palak Ki Poori / Spinach Poori

Method:
1. wash and blanch spinach. Cool and grind spinach with green chilli, ginger, cumin, asafoetida to fine paste without adding water.
2. In a mixing bowl, add wheat flour and salt. Mix the flour and add ground spinach paste, oil. Mix well and knead the mixture in to smooth and stiff dough using little water.
3. Divide the dough in to equal no of portions. Meantime heat oil in a pan.
4. Dust the working surface and roll each balls in to 3 ~ 4 inch circle. 
5. When oil is hot, drop each pooris and gently press the pooris with help of the spatula. When poori puffs up, turn it to other side and fry till it change it color.. Once done transfer it to paper towel to drain excess oil. Serve with any gravy or with pickle and raitha.. 

Palak Ki Poori / Spinach Poori

PRINT HERE
Palak Ki Poori / Spinach  Poori
Preparation time: 10 ~ 15 minutes
Cooking time: 15 minutes minutes
Serves: 5

Ingredients:
2 1/2 cup spinach
2 1/2 cup whole wheat flour
2 tbsp oil for kneading
1 green chillie
1 inch ginger
1/4 tsp cumin
Pinch of Asafoetida / hing
Salt to taste
Oil for frying

Method:
1. wash and blanch spinach. Cool and grind spinach with green chilli, ginger, cumin, asafoetida to fine paste without adding water.
2. In a mixing bowl, add wheat flour and salt. Mix the flour and add ground spinach paste, oil. Mix well and knead the mixture in to smooth and stiff dough using little water.
3. Divide the dough in to equal no of portions. Meantime heat oil in a pan.
4. Dust the working surface and roll each balls in to 3 ~ 4 inch circle.
5. When oil is hot, drop each pooris and gently press the pooris with help of the spatula. When poori puffs up, turn it to other side and fry till it change it color.. Once done transfer it to paper towel to drain excess oil. Serve with any gravy or with pickle and raitha..
                                                                                     www.sarasyummybites.com




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39



Payaru Kanji with Thenga Chammanthi

Posted by Saraswathi Tharagaram On 9:30 AM

Payaru Kanji with Theng Chammanthi

          Payaru Kanji is a comforting porridge recipe from Kerala, Which is very easy to make in less than 20 minutes time.  This one pot meal is very nutritious and even served in many church after a long service on Good Friday day.  This Kanji can be prepared in various method according to their family tradition.
         
          Kerala, the "God's Own Country" is among the most favorite and popular tourist spots. Huge number of people from all across the globe comes to pay a visit to this beautiful state of Kerala. Peaceful beaches, composed climate, lush green hill stations, serene stretches of backwaters, and exotic wildlife are the most sought after attractions of this land.

   Kerala is renowned for its cuisine, featuring delicious seafood and coconut flavors.  Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy... Now let see this simple recipe from Kerala Kitchen..

Preparation time: 10 ~ 15 minutes
Soaking time: 1 hour
Cooking time: 20 minutes
Serves: 2

Ingredients:
1/2 cup boiled rice / puzhangal arusi or rose matta rice
1/4 cup whole moong  
1 tsp methi seeds 
1 garlic pods
1/2 cup shredded Coconut for coconut milk
1/2 tsp sukku powder / dry ginger powder 
Few curry leaves 
Salt to taste
Payaru Kanji

Method:
1. Wash and soak rice and moong dhal together for an hour with 3 cups of water. 
2. Transfer the soaked rice and dhal with water to pressure cooker. Add methi seeds and garlic. Cook it for 3 whistle. Turn of the heat. 
3. Grind 1/2 cup of shredded coconut with 1/2 cup of water and squeeze thick milk from the coconut. (Add extra water to extract 2nd milk and 3rd milk for other dishes).
4. When pressure drops, remove the weight and open the lid. Add salt, coconut milk, curry leaves, sukku ginger. Serve hot with thogayal.

  Chammanthi / Thogayal


Payaru Kanji with Theng Chammanthi


Ingredients:
4 red chillies  or to taste
1/2 cup shredded Coconut  
1 tsp tamarind paste
Few curry leaves
Salt to taste

Method:
1. Heat a pan, fry red chillies without oil. Cool and grind red chillies with remaining ingredients to fine paste. Adjust salt to taste.

Payaru Kanji with Theng Chammanthi


Print HERE
Payaru Kanji with Chammanthi 

Preparation time: 10 ~ 15 minutes
Soaking time: 1 hour
Cooking time: 20 minutes
Serves: 3

Ingredients:
1/2 cup boiled rice / puzhangal arusi or rose matta rice
1/4 cup whole moong  
1 tsp methi seeds 
1 garlic pods
1/2 cup shredded Coconut 
1/2 tsp sukku powder / dry ginger powder 
Few curry leaves 
Salt to taste

Method:
1. Wash and soak rice and moong dhal together for an hour with 3 cups  of water.
2. Transfer the soaked rice and dhal with water to pressure cooker. Add methi seeds and garlic. Cook it for 3 whistle. Turn of the heat.
3. Grind 1/2 cup of shredded coconut with 1/2 cup of water and squeeze thick milk from the coconut. (Add extra water to extract 2nd milk and 3rd milk for other dishes.)  
4. When pressure drops, remove the weight and open the lid. Add salt, coconut milk, curry leaves, sukku ginger. Serve hot with thogayal.
  Chammanthi / Thogayal

Ingredients:
4 red chillies  or to taste
1/2 cup shredded Coconut  
1 tsp tamarind paste
Few curry leaves
Salt to taste

Method:
1. Heat a pan, fry red chillies without oil. Cool and grind red chillies with remaining ingredients to fine paste. Adjust salt to taste.                                                                                       www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


Sunday, April 13, 2014

Bangalore Pakoda

Posted by Saraswathi Tharagaram On 9:57 PM
Bangalore Pakoda

    
        This crispy pakoda is very quick to make and retain it crispness for more than 2 ~ 3 hours. I have tasted this recipe in my friends home who is from Bangalore and she said this dish is quite popular there. When I was searching for Karnataka recipes, I came across this recipe from here and though to share this with  you all.  Hope you all like to taste different pokada recipe with out besan flour..Before going into the recipe, Short information about Karnataka.

     Karnataka is the eighth biggest state in India. The capital of Karnataka is Bangalore or Bengaluru which is dubbed as the information technology capital of India.   The state forms a part of the Deccan Plateau. It shares its borders with the Arabian Sea in the west, Maharashtra in the north, Kerala in the southwest, Goa in the northwest, Tamil Nadu to the southeast and Andhra Pradesh to the east. 

       The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine.

Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 4 ~ 5

Ingredients:
1/2 cup rava 
1/2 cup maida 
1/2 cup rice flour
3 medium size onions, chopped finely 
7 green chillies, minced or to taste
1/4 minced cilantro or as needed
Few curry leaves  
2 tbsp broken cashewnuts
2 tbsp crushed peanuts
2 tbsp shredded fresh coconut
Salt to taste
Water as needed
Oil for deep frying

Bangalore Pakoda

Methods:
Preparation time:
1. In a mixing bowl, Throw in chopped onions, green chillies, cilantro and curry leaves. 
2.Add 1 tbsp boiling hot oil to them. Mix and 
rub the veggies with your palms to coat the oil thoroughly.
3. Throw in rest of the ingredients except oil. Mix everything together and add little water and make it into thick batter.

Cooking time:
4. Heat oil in a pan, take small portion of the batter and drop it in hot oil.
5.Deep fry them until they turn golden brown color. Remove and transfer it to paper towel to drain  excess oil. Serve hot with cup of tea.

Bangalore Pakoda


Print Here
Bangalore Pakoda
 Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 4 ~ 5

Ingredients:
1/2 cup rava
1/2 cup maida
1/2 cup rice flour
3 medium size onions, chopped finely
7 green chillies, minced or to taste
1/4 minced cilantro or as needed
Few curry leaves
2 tbsp broken cashewnuts
2 tbsp crushed peanuts
2 tbsp shredded fresh coconut
Salt to taste
Water as needed
Oil for deep frying

Methods:
Preparation time:
1. In a mixing bowl, Throw in chopped onions, green chillies, cilantro and curry leaves.
2. Add 1 tbsp boiling hot oil to them. Mix and rub the veggies with your palms to coat the oil thoroughly.
3. Throw in rest of the ingredients except oil. Mix everything together and add little water and make it into thick batter. .

Cooking time:
4. Heat oil in a pan, take small portion of the batter and drop it in hot oil.
5. Deep fry them until they turn golden brown color. Remove and transfer it to paper towel to drain  excess oil. Serve hot with cup of tea.
            www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Saturday, April 12, 2014

Dhuska ~ Jharkhand Special

Posted by Saraswathi Tharagaram On 1:38 PM
Dhuska ~ Jharkhand Special Breakfast

     Dhuska is traditional recipe from Jharkand, India. This recipe is specially prepared during festival days, Which is very easy to prepare.  When I searched recipe for jharkhand state, this recipe caught my eyes because of its popularity in online world. Various links on internet stated it as signature recipe of Jharkhand state.  I adopted this recipe from here,  and the dish is pretty tasty and filling with tomato chutney.. Traditionally It is served with ghugni( Spicy chickpeas curry).

   According to Wikipedia,  Jharkhand, state of India, located in the northeastern part of the country. Jharkhand is bordered by the states of Bihar to the north, West Bengal to the east, Orissa to the south, Chhattisgarh to the west, and Uttar Pradesh to the northwest. Its capital is Ranchi.

       Jharkhand, one of India’s newest states, was carved out of the southern portion of Bihar in 2000. Statehood was the culmination of a long struggle carried on primarily by the Adivasis, or Scheduled Tribes.  The people of Jharkand have developed the habit of frying the food.. Most of their dishes are deep fried dishes and we are going to see of the dish below..

Preparation time: 15 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5

Ingredients:
1 cup per boiled rice / idly rice
1 cup channa dhal
1/2 cup fresh green peas
1 green chillies. chopped finely
1 tbsp minced cilantro
Water as needed
Salt to taste
Oil for frying

For masala: ( optional)
1 inch ginger
1/4 asafotida/Hing

Dhuska ~ Jharkhand Special Breakfast

Method:
Preparation:

1. Wash and soak rice and channa dhal together in sufficient amount of  water for 8 hours or overnight.
2. Drain the water and grind the soaked dhal with water to idly, dosa batter consistency.
3. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter.

Dhuska ~ Jharkhand Special Breakfast

Cooking:

6. Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle.
7. The mixture automatically spread and puffs up like poori. Deep fry both the sides till it changes it color. Transfer and place it on the paper towel to remove excess oil. Serve hot with tomato chutney or any spicy chutney.

Note:  I prefer adding ginger and hing, You can avoid and stick to original recipe.  Do not over fry your pooris, it will become more crispy. For soft poori/ dhuska, remove when it slightly changes it color.
Dhuska ~ Jharkhand Special Breakfast


Print Here

Dhuska ~ Jharkhand Special
Preparation time: 15 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5

Ingredients:
1 cup per boiled rice / idly rice
1 cup channa dhal
1/2 cup fresh green peas
1 green chillies. chopped finely
1 tbsp minced cilantro
Water as needed
Salt to taste
Oil for frying

For masala: ( optional)
1 inch ginger
1/4 asafotida/Hing

Method:
Preparation:

1. Wash and soak rice and channa dhal together in sufficient amount of  water for 8 hours or overnight.
2. Drain the water and grind the soaked dhal with water to idly, dosa batter consistency.
3. Add fresh green peas, green chillies, cilantro and salt (along with ground masala) to the batter.

Cooking:

6. Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle.
7. The mixture automatically spread and puffs up like poori. Deep fry both the sides till it changes it color. Transfer and place it on the paper towel to remove excess oil. Serve hot with tomato chutney or any spicy chutney.

Note:  I prefer adding ginger and hing, You can avoid and stick to original recipe.  Do not over fry your pooris, it will become more crispy. For soft poori/ dhuska, remove when it slightly changes it color.
            www.sarasyummybites.com




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


Friday, April 11, 2014

Rogan Josh

Posted by Saraswathi Tharagaram On 8:02 PM
    
 Rogan Josh

             Rogan Josh is a authentic mutton gravy prepared in Jammu Kashmir state. This dish is prepared in two ways in kashmir, where Kashmiri Muslims use onions and garlic and Kashmiri hindu avoid using onions and garlic. Traditionally whole red chillies are used in place of chilies powder and give lovely red colour to your gravy.
         Kashmiri cuisine has had the earliest influence on Kashmiri Pandit cuisine. Usually, Pandits do not eat meat, however the Pandits of Kashmir have always eat all meats except beef. Beef is strictly forbidden in Pandit cuisine and in Kashmiri Muslim cuisine. 

Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 3 ~ 4
Adapted from here

Ingredients:
1 lb / 500 grams mutton
1 tsp kashmiri red chilly powder ( I added curry powder, If you add kashmiri chilli powder, it gives nice red color to the gravy)
1/2 tsp garam masala powder 
1/2 tsp ginger powder 
1 tbsp coriander powder 
1/4 tsp turmeric powder 
1/4 cup curd
Salt to taste
Chopped coriander for garnish 

For Seasoning:
3 tbsp oil
1/2 tsp cumin powder 
1/2 tsp black pepper corns 
6 cloves 
3 green cardamom 
2 inch cinnamon stick
Few threads of mace 

Method: 
1. Heat oil in a pressure pan and put all seasoning ingredients. When they start to crackle, add  mutton pieces. Fry for few minutes. Say 5 ~ 7 minutes. Stir in between.
3. Add all the masala powders to the mutton. Mix and fry till the oil separates from the mixture . 
4. Add curd and stir continuously to avoid curdling of the curd. Add water and salt. Cover the pan with lid. Place the weight and cook the meat for 3 ~ 4 whistle or meat becomes tender.     
5.When steam drops, open the lid and cook the gravy to medium or required consistency. Adjust salt and spice to taste. Add cream and stir well and cook for about 5 more minutes. Garnish with cilantro.

 Rogan Josh


Print Here
 Rogan Josh
Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 3 ~ 4
Adapted from here

Ingredients:
1 lb / 500 grams mutton
1 tsp kashmiri red chilly powder( I added normal curry powder)
1/2 tsp garam masala powder 
1/2 tsp ginger powder 
1 tbsp coriander powder 
1/4 tsp turmeric powder 
1/4 cup curd
Salt to taste
Chopped coriander for garnish 
For Seasoning:
3 tbsp oil
1/2 tsp cumin powder 
1/2 tsp black pepper corns 
6 cloves 
3 green cardamom 
2 inch cinnamon stick
Few threads of mace 

Method: 
1. Heat oil in a pressure pan and put all seasoning ingredients. When they start to crackle, add  mutton pieces. Fry for few minutes. Say 5 ~ 7 minutes. Stir in between.
3. Add all the masala powders to the mutton. Mix and fry till the oil separates from the mixture . 
4. Add curd and stir continuously to avoid curdling of the curd. Add water and salt. Cover the pan with lid. Place the weight and cook the meat for 3 ~ 4 whistle or meat becomes tender.     
5.When steam drops, open the lid and cook the gravy to medium or required consistency. Adjust salt and spice to taste. Add cream and stir well and cook for about 5 more minutes. Garnish with cilantro.
            www.sarasyummybites.com




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Thursday, April 10, 2014

Pahari Madra

Posted by Saraswathi Tharagaram On 7:59 PM

Pahari Madra

      Its amazed to see different dishes with same ingredients prepared in different ways in Indian cuisine.  One of the dish is Madra.. Madra is a Himachal Pradesh dish where lentils is cooked in yogurt.  This dish can be prepared using kabuli channa, red kidney beans, black eye peas.     Himachal Pradesh cuisine is referred as Pahari ( MOUNTAIN) Cuisine. So this dish got it name as Pahari Madra. There are many delicious dishes in Pahari cuisine which can be prepared in minimum time like Maahni (urad dal prepared with dried mangoes) or Madra (lentils made with yoghurt) while Indra is a dish prepared of urad dal and bada, bhatooru, marchu and chilra (bread or rotis),  sesame chutney and pickles using eggplant, plum, peaches, tomato, bottle gourd etc. However, non-vegetarian is preferred, due to the weather. The most celebrated non vegetarian cuisine of Himachal Pradesh is  Kullu trout and chicken anaardana.  
  
      The best time to enjoy Pahari Cuisine is during festival time, where the food is prepared only by botis (a particular stream of chefs who are brahmins) and the festival meal is named as Dham. Meal starts with rice, moong dal and a dish of Rajma cooked in yogurt. This is followed by boor ki kari and a dark lentil. This elaborate meals ends with a sweet. I adopted this recipe from here.  Sharing this recipe for Blogging Marathon #39 ..

Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 2 ~ 3

Ingredients:
1 cup boiled black eye peas 
1/2 tsp coriander  powder
1/2 tsp turmeric powder 
1 cup curds
1 tbsp rice  
Salt to taste
1 tbsp chopped cilantro 

For Seasoning:
1 tbsp ghee
1 tbsp oil
2 ~ 3 cardamoms
2 inch cinnamon stick
4 cloves  
1/2 tsp  cumin seeds 
1/4 tsp asafoetida / hing

Method:
1. Soak the rice for at least an hour and grind into a paste.  keep it aside until use. Meantime blend the curd and set aside till use.
2. Heat oil in a pan, add the seasoning ingredients one by one and allow it to splutter.
3. Add turmeric powder and coriander powder. Saute for few seconds. Then add cooked beans and mix it.
4. After 2 minutes, Lower the heat and add yogurt.  Stir continuously for 8 ~ 10 minutes to avoid curdling of the curd.
5. Add the ground rice paste, ghee and salt and cook for another 5 minutes. Now the gravy will become thick an oil separates from the mixture. Turn off the heat and transfer it to serving bowl.
Garnish with cilantro and enjoy with poori or steamed rice. 

Pahari Madra

Print HERE
Pahari Madra 


Preparation time: 10 minutes
Cooking time: Less than 30 minutes
Serves: 2 ~ 3

Ingredients:
1 cup boiled black eye peas 
1/2 tsp coriander  powder
1/2 tsp turmeric powder 
1 cup curds
1 tbsp rice  
Salt to taste
1 tbsp chopped cilantro 

For Seasoning:
1 tbsp ghee
1 tbsp oil
2 ~ 3 cardamoms
2 inch cinnamon stick
4 cloves  
1/2 tsp  cumin seeds 
1/4 tsp asafoetida / hing

Method:
1. Soak the rice for at least an hour and grind into a paste.  keep it aside until use. Meantime blend the curd and set aside till use.
2. Heat oil in a pan, add the seasoning ingredients one by one and allow it to splutter.
3. Add turmeric powder and coriander powder. Saute for few seconds. Then add cooked beans and mix it.
4. After 2 minutes, Lower the heat and add yogurt.  Stir continuously for 8 ~ 10 minutes to avoid curdling of the curd.
5. Add the ground rice paste, ghee and salt and cook for another 5 minutes. Now the gravy will become thick an oil separates from the mixture. Turn off the heat and transfer it to serving bowl. Garnish with cilantro and enjoy with poori or steamed rice.                         www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Wednesday, April 09, 2014

Besan Pinni ~ Haryana Quick sweet

Posted by Saraswathi Tharagaram On 8:20 PM
Besan Pinni ~ Hariyana Quick Dessert

     Pinni is a quick sweet from Haryana which can be done with simple ingredients. This sweet is same as Besan ladoos.   This wealthier state was also known as 'Haritanaka'.  The name Haryana could mean "the Abode of God", derived from the Sanskrit words Hari (the Hindu God Vishnu) and ayana (home).   Hindus constitute the great majority of Haryana’s population. Sikhs and Muslims each form a small but significant minority; there is also a tiny community of Christians. Most of the state’s Sikh population is located in the northeast and northwest, while Muslims are concentrated in the southeastern districts adjoining Delhi.   Sharing this recipe for Haryana state for Mega Blogging Marathon # 39..

Preparation time: 10 minutes
Cooking time: 20 ~ 25 minutes
Serves: 12 ~ 14 ladoos

Ingredients:
1 cup Besan / Kadala mavu
1 cup powdered sugar ( grind the sugar and use it, don't use icing sugar)
1 tsp cardamom powder
4 tbsp ghee
1~ 2 tsp milk
1/4 tsp saffron
1 tbsp broken pistachios / almonds

Method:
1. Heat ghee in a pan,  fry broken pistachios  for few minutes to golden brown color.
2. In same pan, add besan flour and fry them in low heat until it turns slight golden brown colour with nice aroma. This may take 20 ~ 25 minutes.
3. Add powdered sugar, cardamom powder, ghee, saffron and nuts. Mix once and turn off the heat.
4. When mixture is warm, drizzle some milk and mix.  Take small portion of the mixture and shape it in to ladoos. Allow them to cool and store it in air tight container.

Besan Pinni ~ Hariyana Quick Dessert


Print Here
Besan Pinni ~ Haryana Quick Dessert 

Preparation time: 10 minutes 
Cooking time: 20 ~ 25 minutes
Serves: 12 ~ 14 ladoos

Ingredients:
1 cup Besan / Kadala mavu
1 cup powdered sugar
1 tsp cardamom powder
4 tbsp ghee
1~ 2 tsp milk
1/4 tsp saffron
1 tbsp broken pistachios / almonds

Method:
1. Heat ghee in a pan,  fry broken pistachios  for few minutes to golden brown color.
2. In same pan, add besan flour and fry them in low heat until it turns slight golden brown colour with nice aroma. This may take 20 ~ 25 minutes.
3. Add powdered sugar, cardamom powder, ghee, saffron and nuts. Mix once and turn off the heat.
4. When mixture is warm, drizzle some milk and mix.  Take small portion of the mixture and shape it in to ladoos. Allow them to cool and store it in air tight container.
www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

Tuesday, April 08, 2014

Mag Ni Dal Na Dhokla / Green Moong Dhal Dhokla

Posted by Saraswathi Tharagaram On 7:50 PM
Mag Ni Dal Na Dhokla / Green Moong Dhal Dhokla


       Dhokla are Gujarat delicious which is usually prepared with fermented batter derived from rice and chickpeas splits. This dish can be eaten for breakfast, as a main course, as a side dish or a snack.Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with tamarind chutney accompanied with green coriander or mint chutney. Sometimes, coconut chutney is also served along with this snack. It can be made a day earlier and stored in an air-tight container in the refrigerator and can be served to the guests on the following day. 
      Sharing this recipe for Gajarati state for Mega Blogging Marathon # 39.. If you guys like to join in our group to run along with us, then mail Srivalli who is brain child behind this event at  spicingyourlife@gmail.com.  


Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 thali
Adapted from Tarlaldal

Ingredients
1 1/2 cups green moong dal 
4 green chillies
1 tsp oil
2 pinches asafoetida / hing 
2 pinches sugar
1/2 tsp besan / bengal gram flour 
2 tsp curds / dahi
Salt to taste
1 tsp fruit salt 
1/4 tsp oil for greasing

For Seasoning:
2 tsp oil
3/4 tsp mustard seeds
2 tbsp fresh grated coconut

For The Garnish
2 tbsp chopped coriander 

Method
1. Soak the moong dal in enough water for 4 hours. Drain and de-skin the dal.
2. Combine the dal, green chillies and ¼ cup of water and blend in a mixer to a coarse paste.
3. Transfer the mixture into a deep bowl, add the oil, asafoetida, sugar, besan, curds and salt and mix well.

4. Just before steaming, add the fruit salt and mix gently.  
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
7. Cool slightly, brush little oil on it and cut into diamond shaped pieces. Serve hot garnished with cilantro.

Note:
Add the fruit salt just before you put the dhoklas to steam.

Print Here
Mag Ni Dal Na Dhokla / Green Moong Dhal Dhokla 
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 thali
Adapted from Tarlaldal

Ingredients:
1 1/2 cups green moong dal 
4 green chillies
1 tsp oil
2 pinches asafoetida / hing 
2 pinches sugar
1/2 tsp besan / bengal gram flour 
2 tsp curds / dahi
Salt to taste
1 tsp fruit salt 
1/4 tsp oil for greasing

For Seasoning:
2 tsp oil
3/4 tsp mustard seeds
2 tbsp fresh grated coconut

For The Garnish
2 tbsp chopped coriander 

Method
1. Soak the moong dal in enough water for 4 hours. Drain and de-skin the dal.
2. Combine the dal, green chillies and ¼ cup of water and blend in a mixer to a coarse paste.
3. Transfer the mixture into a deep bowl, add the oil, asafoetida, sugar, besan, curds and salt and mix well.
4. Just before steaming, add the fruit salt and mix gently.  
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
7. Cool slightly, brush little oil on it and cut into diamond shaped pieces. Serve hot garnished with cilantro.

Note:
Add the fruit salt just before you put the dhoklas to steam.
www.sarasyummybites.com



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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