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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..

Tuesday, July 29, 2014

Eastern Spicy Company where East meets West

Posted by Saras On 11:29 PM
    

            After a long vacation break, I am here again to share my experience with a Eastern Spice Company.. Before that I must thank my friends and readers who mailed me in person to ask about my silence in my blogging..

                Few months ago, Eastern Spicy company contacted me to review their product and they had send me two samples  Veggie Stir Fry and Chicken curry Masala.. I prepared 2 recipes from their webpage with their samples.  One is Aloo Subzi and another one is Tamatur Murghi.. Both were delicious. The recipe they have listed in their website is foolproof one.  

Click HERE for the recipe
             You can  use eastern spice blends in your own  recipe or you can blindly follow the recipe which they have shared in their webpage to get the feel and taste of authentic Indian food.  Step by step pictorial along with the recipe in their webpage is easier to follow.  Even people who doesn't have previous cooking experience can also prepare exotic dishes with their recipes and masalas.    

Click  HERE for the recipe
          Eastern  Spicy Company is a family company from Hershey, Pennsylvania, USA.  Two Brothers Zainul & Paul join their hands with their Mom to make Eastern Cooking easier in Western Kitchen.  Their pre blend spices are perfect to make authentic Indian food with out compromising it original taste and flavour.  

           Currently they are offering four spices blends Indian Chicken Curry (Tamatur Murghi), Indian Tangy Curry ( Vindaloo Masala), Indian Coconut Curry ( Kaari Chawal),  Indian Vegetable Stir Fry( Aloo subji) for $4 each tin. Which I must say its worth the money and definitely makes a lovely gifts to our loved ones..



          Eatern Spice Company uses fresh and natural ingredients in their masala which grantee you fresh homemade masala. I am rating this ready to go mix  as 4 out of 5 in spicy level and 5 out of 5 in flavour and freshness.  

          Try this Spice blend and share you experience with us.. You can order your masalas with free shipping at  hhttp://www.easternspicecompany.com/store/ or Contact them for any queries at  http://www.easternspicecompany.com/contact/.  

Enjoy your Cooking with Eastern Spices co..  :) :)


Friday, May 02, 2014

Bengali Mustard Fish Curry

Posted by Saraswathi Tharagaram On 7:15 AM

Bengali Mustard Fish Curry

   Our Journey for month long Indian Odyssey comes to end with West Bengal. West Bengal is a state which is located in eastern India. The state extends from Bay of Bengal in the south to the Himalayan mountain ranges in the north. The capital of the state of West Bengal is Kolkata and it is the biggest city of the state as well. In Bengali language, it is referred to as Paschim Banga.  West Bengal ranks as the fourth most populated state in India.

Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. Rice is the staple. Domestic cattle are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengali's desserts. Also, food served at home is different from that served during social functions and festivals.   Fish is the dominant kind of protein, and is cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. The head is often cooked with dhal or with cabbage. One of the famous fish curry from Bengal cuisine is Mustard seed fish curry. Where fish is cooked in mustard paste which gives unique taste and flavour to this dish.. Let see the recipe..

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Adapted from here

Ingredients:
3 tbsp mustard oil  
11/2 cups hot water
Minced cilantro for garnishing 

For  Marinating: 
1 1/2 lb fish, Cleaned and cut in to pieces
1/4 tsp red chilli powder
1/4 tsp turmeric powder 
1/4 tsp salt  

To grind in to paste:
1 large onion, chopped
1 large tomato
7 no garlic pods
1~2 green chilies to taste ( I used only 1)
1 tbsp mustard seeds 

For Masala Powder:
1/4 tsp cumin powder  
1/4 tsp red chili powder or to taste
1/4 tsp turmeric powder 
1/2 tsp salt 

Bengali Mustard Fish Curry

Method:

1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.
2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.
3. Heat mustard oil in a pan and fry the fish for  minute on each side. Remove and keep aside.
4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.
5. Then add cumin powder, red chili powder, turmeric powder and salt.  Mix and cook for it for  1~ 2 minutes in low heat.
6. Pour in 1/2 cup of  water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
7. Add fried fish coat it with the mixture. Then add hot water and gently stir.
8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.

Bengali Mustard Fish Curry


Print HERE
Bengali Mustard Fish Curry 
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Adapted from here

Ingredients:
3 tbsp mustard oil  
11/2 cups hot water
Minced cilantro for garnishing 

For  Marinating: 
1 1/2 lb fish, Cleaned and cut in to pieces
1/4 tsp red chilli powder
1/4 tsp turmeric powder 
1/4 tsp salt  

To grind in to paste:
1 large onion, chopped
1 large tomato
7 no garlic pods
1~2 green chilies to taste ( I used only 1)
1 tbsp mustard seeds 

For Masala Powder:
1/4 tsp cumin powder  
1/4 tsp red chili powder or to taste
1/4 tsp turmeric powder 
1/2 tsp salt 

Method:

1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.
2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.
3. Heat mustard oil in a pan and fry the fish for  minute on each side. Remove and keep aside.
4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.
5. Then add cumin powder, red chili powder, turmeric powder and salt.  Mix and cook for it for  1~ 2 minutes in low heat.
6. Pour in 1/2 cup of  water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
7. Add fried fish coat it with the mixture. Then add hot water and gently stir.
8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.
                             www.sarasyummybites.com



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

Thursday, May 01, 2014

Roat ~ Uttarakhand

Posted by Saras On 5:37 PM
   
Roat  ~ Uttaranchal

         Uttarakhand formerly Uttaranchal, is a state in the northern part of India. It is often referred to as the Land of Gods, due to the many holy Hindu temples and cities found throughout the state, some of which are among Hinduism's most spiritual and auspicious places of pilgrimage and worship. Known for its natural beauty and wealth of the Himalayas, the Bhabhar and the Terai, the state was carved out of the Himalayan and adjoining north-western districts of Uttar Pradesh on 9 November 2000, becoming the 27th state of the Republic of India.  It borders the Tibet Autonomous Region on the north, Nepal on the east and the Indian states of Uttar Pradesh to the south, Haryana to the west and Himachal Pradesh to the north west.

          Roat is a traditonal Garhwali dish prepared during marriages and other family or religious functions. Even though it is a festival dish, it is so easy to prepare and it is very similar to kothumai inippu adai. now let see the recipe.

Preparation time: 15 minutes
Cooking time: 20 ~ 25 minutes
Serves 16 ~ 18  Roat
Recipe Source from here

Ingredients:
2 cups whole wheat flour
1/2 cup milk
1/2 cup ghee
1 tsp fennel seeds
1 tsp green cardamom
1 cup jaggery
1 cup water
Roat  ~ Uttaranchal

Method:
1. Heat jaggery and water in a pan until jaggery dissolve. Filter the jaggery mixture through a strainer and remove the dirt. Keep the filtered jaggery mixture aside.
2. In a mixing bowl, mix  whole wheat flour,  2 tsp of ghee, fennel seeds, cardamom powder, milk together. Then add jaggery mixture and knead it in to smooth dough.
3. Divide the dough in to equal no of balls and roll it in to circles with rolling pin.
4. Heat a griddle or tawa,  Place rolled dough on it and cook on the both sides till see brown spot on it. Grease with ghee on both the side and serve warm.

Roat  ~ Uttaranchal


 Print Here
Roat
Preparation time: 15 minutes
Cooking time: 20 ~ 25 minutes
Serves 16 ~ 18  Roat
Recipe Source from here

Ingredients:
2 cups whole wheat flour
1/2 cup milk
1/2 cup ghee
1 tsp fennel seeds
1 tsp green cardamom
1 cup jaggery 
1 cup water 

Method:

1. Heat jaggery and water in a pan until jaggery dissolve. Filter the jaggery mixture through a strainer and remove the dirt. Keep the filtered jaggery mixture aside.
2. In a mixing bowl, mix  whole wheat flour,  2 tsp of ghee, fennel seeds, cardamom powder, milk together. Then add jaggery mixture and knead it in to smooth dough.
3. Divide the dough in to equal no of balls and roll it in to circles with rolling pin.
4. Heat a griddle or tawa,  Place rolled dough on it and cook on the both sides till see brown spot on it. Grease with ghee on both the side and serve warm.

                             www.sarasyummybites.com




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


Wednesday, April 30, 2014

Bedmi Poori / Urad dhal Poori

Posted by Saraswathi Tharagaram On 8:52 PM
Bedmi Poori / Urad dhal Poori

          Uttar Pradesh/ UP, is a state located in northern India. It was created on 1 April 1937 as the United Provinces, and was renamed Uttar Pradesh in 1950. Lucknow is the capital and Kanpur is the commercial capital and the largest city of Uttar Pradesh.  The state is bordered by Rajasthan to the west, Haryana and Delhi to the northwest, Uttarakhand and the country of Nepal to the north, Bihar to the east, Jharkhand to the southeast, Chhattisgarh to the south and Madhya Pradesh to the southwest.

           A typical day-to-day traditional vegetarian meal of Uttar Pradesh, like any other North Indian thali, consists of roti (flatbread), chawal, dal, sabji, raita and papad. Many people still drink the traditional drink chaach with meals. On festive occasions, usually 'tava' (flat pan for roti) is considered inauspicious, and instead fried foods are consumed. A typical festive thali consists of Puri, Kachauri, sabji, pulav, papad, raita, salad and desserts (such as sewai or kheer).  Now let see the recipe..

Preparation time:  30 minutes
Cooking time: 30 minutes
Serves: 5 ~ 6

Ingredients
For Dough:
2 cups whole-wheat flour
1 tbsp oil
Salt to taste
Water as needed
Oil for deep-frying

For Filling:
1 cup urad dhal
1 tsp ground cumin or cumin seeds
1 tsp red chilli powder or red chilli flakes to taste
1 tsp crushed coriander  
1/2 tsp crushed fennel seed
1/8 tsp asafoetida / hing
Salt to taste

Method:
1. Wash and soak urad dhal for 3 ~ 4 hours.

For Dough:
2. In a mixing bowl, mix, flour salt and oil into the flour.  Add water little by little and knead it in to soft and pliable dough.
3. Cover the dough and rest for at least half an hour.  While resting the dough, prepare the filling ingredients.

For Filling:
4. Drain the water from the soaked dhal and grind them coarsely with very little water, say 1 ~ 2 tsp.
5. Heat oil in a pan, add crushed cumin seeds, crushed fennel seeds, hing, crushed coriander seeds, and then red chilli powder.  Saute for few seconds.  Mix in ground urad dhal, Saute until everything coat together and the mixture becomes almost dry. Turn of the heat and allow it to cool.  Make it into 16 equal portion balls.

Bedmi Poori / Urad dhal Poori


Preparing Pooris:
6.  Knead the resting dough again for few minutes and divide it into 16 walnut sized smooth balls. 7. Take one dough portion and flatten it in between your palms make it to small bowl. Place the filling inside and bring the edges together to seal the filling.
8. Flatten by pressing gently and and keep it aside. Do the same with rest of the balls.
9. Grease the working surface and rolling pin with little oil.  Roll each stuffed dough in to 4 ~ 5 inch disc. 
10. Heat oil in kadai or wok in medium heat.  Drop a piece of dough in to the oil to check the correct temperature to fry the pooris. If the dough comes up immediately then oil is ready to fry or  heat oil for extra time to the correct temperature. This will ensure to get puffed pooris.  
11. Once oil is ready,  fry all the prepared disc to golden brown pooris.  Remove and transfer it on paper towel to drain excess oil form the pooris.. Serve hot with Potato curry.

Bedmi Poori / Urad dhal Poori


Print Here
Bedmi Poori / Urad dhal Poori
Preparation time:  30 minutes
Cooking time: 30 minutes
Serves: 5 ~ 6

Ingredients
For Dough:
2 cups whole-wheat flour
1 tbsp oil
Salt to taste
Water as needed
Oil for deep-frying

For Filling:
1 cup urad dhal
1 tsp ground cumin or cumin seeds
1 tsp red chilli powder or red chilli flakes to taste
1 tsp crushed coriander  
1/2 tsp crushed fennel seed
1/8 tsp asafoetida / hing
Salt to taste

Method:
1. Wash and soak urad dhal for 3 ~ 4 hours.

For Dough:
2. In a mixing bowl, mix, flour salt and oil into the flour.  Add water little by little and knead it in to soft and pliable dough.
3. Cover the dough and rest for at least half an hour.  While resting the dough, prepare the filling ingredients.

For Filling:
4. Drain the water from the soaked dhal and grind them coarsely with very little water, say 1 ~ 2 tsp.
5. Heat oil in a pan, add crushed cumin seeds, crushed fennel seeds, hing, crushed coriander seeds, and then red chilli powder.  Saute for few seconds.  Mix in ground urad dhal, Saute until everything coat together and the mixture becomes almost dry. Turn of the heat and allow it to cool.  Make it into 16 equal portion balls.  

Preparing Pooris:
6.  Knead the resting dough again for few minutes and divide it into 16 walnut sized smooth balls. 7. Take one dough portion and flatten it in between your palms make it to small bowl. Place the filling inside and bring the edges together to seal the filling.
8. Flatten by pressing gently and and keep it aside. Do the same with rest of the balls.
9. Grease the working surface and rolling pin with little oil.  Roll each stuffed dough in to 4 ~ 5 inch disc. 
10. Heat oil in kadai or wok in medium heat.  Drop a piece of dough in to the oil to check the correct temperature to fry the pooris. If the dough comes up immediately then oil is ready to fry or  heat oil for extra time to the correct temperature. This will ensure to get puffed pooris.  
11. Once oil is ready,  fry all the prepared disc to golden brown pooris.  Remove and transfer it on paper towel to drain excess oil form the pooris.. Serve hot with Potato curry.
                             www.sarasyummybites.com



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


Tuesday, April 29, 2014

Bavarain Potato Pancake / Kartoffelpuffer for IFC Challenge

Posted by Saraswathi Tharagaram On 11:55 PM

 Bavarain Potato Pancake /  Kartoffelpuffer


         International Food Challenge (IFC) is a monthly event to explore various cuisines of world and if you are a frequent readers of my space, then you may aware of this challenge before itself.  As per the theme, this month we are going to explore Bavarian Cuisine from Germany. 

        Germany is located in Western Europe. The topography of the country is varied, and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany's largest river. The highest mountain peak, the Zugspitze, lies on the border with Austria. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are important crops in Germany.

        In 1949 after World War II, Germany was divided into East Germany and West Germany. This division caused the country's two halves to develop different styles of cooking. East Germany, closely associated with its neighbor, Russia, took on a more Russian style of cooking. West Germans continued the traditional German cuisine. There are also differences in cooking style between the northern and southern. 

       German regional cuisine can be divided into many varieties such as "Bavarian cuisine"(southern Germany), Thuringian (central Germany), Lower Saxon cuisine or those of Saxony-Anhalt.   Germans tend to eat heavy and hearty meals that include ample portions of meat and bread. Potatoes are the staple food, and each region has its own favorite ways of preparing them. Some Germans eat potatoes with pears, bacon, and beans. One of the authentic recipe from Bavarain cuisine is Potato Pan cake. 
       
    German Kartoffelpuffer (Reibekuchen, Reiberdatschi) are home-made potato pancakes served either as a side to a garden salad or alone with applesauce or berry jam on the side. This recipe tasted so good and can be noted as kids approved dish.


Preparation time:  15 minutes
Cooking time: less than 30 minutes
Serves 2-4 people
Adapted from here 

Ingredients:
4-6 Russet or 6-8 Red potatoes
1 med to large onion
1 tablespoon olive oil, plus more for frying
1-2 tsp salt
1 tsp pepper
1 whole egg + 1 egg white  ( I avoided adding eggs ) 
**(if your potatoes are very large, add another egg white)**
2-3 tbsp flour ( need extra if you are avoiding eggs)

Method: 
  Bavarain Potato Pancake /  Kartoffelpuffer

1.
Peel and grate potatoes. Spread out a large muslin or cotton dish towel and put the potatoes in it. 2. Pick up the four corners, then gather the edges.  Twist the towel over the sink, and squeeze the potatoes.  Continue twisting and squeezing until the potatoes feel very dry to touch when you open the towel. 
3. Grate and squeeze the moisture out of the onion in the same way.  ( I put both grated potato and onion together). 
4. Once done with squeezing, transfer the potatoes and onion in a large mixing bowl.  Add all other ingredients and mix well with your hands. ( If you are not adding eggs, add more flour to bind it together). 
5.  Heat 2 tbsp of oil on medium heat.  Grab about 1/2 cup of potatoes and roll into a ball.  Flatten ball into a patty and fry on each side until golden brown.  Serve with warm applesauce!

 Bavarain Potato Pancake


Print Here
 Bavarain Potato Pancake /  Kartoffelpuffer
Preparation time:  15 minutes
Cooking time: less than 30 minutes
Serves 2-4 people
Adapted from here 

Ingredients:
4-6 Russet or 6-8 Red potatoes
1 med to large onion
1 tablespoon olive oil, plus more for frying
1-2 tsp salt
1 tsp pepper
1 whole egg + 1 egg white  ( I avoided adding eggs ) 
**(if your potatoes are very large, add another egg white)**
2-3 tbsp flour ( need extra if you are avoiding eggs)

Method: 
1. Peel and grate potatoes. Spread out a large muslin or cotton dish towel and put the potatoes in it. 2. Pick up the four corners, then gather the edges.  Twist the towel over the sink, and squeeze the potatoes.  Continue twisting and squeezing until the potatoes feel very dry to touch when you open the towel. 
3. Grate and squeeze the moisture out of the onion in the same way.  ( I put both grated potato and onion together). 
4.  Once done with squeezing, transfer the potatoes and onion in a large mixing bowl.  Add all other ingredients and mix well with your hands. ( If you are not adding eggs, add more flour to bind it together). 
5.  Heat 2 tbsp of oil on medium heat.  Grab about 1/2 cup of potatoes and roll into a ball.  Flatten ball into a patty and fry on each side until golden brown.  Serve with warm applesauce!
                             www.sarasyummybites.com

Sharing this recipe to IFC challenge ~ Bavarain Cuisine.  Check here for more details about the group..


Link your IFC entries below and linky will be open till May 15th 2014.


Kosoi Bwtwi / Green Beans Garlic Curry ~ No Oil Recipe

Posted by Saraswathi Tharagaram On 9:22 PM

Kosoi Bwtwi / Green Beans Garlic Curry

           Tripura is one of the ‘Seven Sisters’ states of Northeast India. It  is bordered by the country of Bangladesh on its north, west, south and south eastern side whereas the states of Assam and Mizoram are located in the east and shares a common boundary with Tripura. Tripura shares an international border of 856 kms with Bangladesh. The capital of the state is Agartala. Tripura was given the status of a separate state of the Indian Union on 21st, January 1972. 

          The state of Tripura is well known for its beautiful culture and rich tradition. There are many tribal communities residing in Tripura. The cuisine of Tripura hence represents the food style of the tribal people. The food of Tripura is mainly non vegetarian. One of the most important ingredient of Truipuri cuisine is Berma. It is basically fermented dried puthi fish. It is also used as spices for most of the dishes.  The food of Tripura is made in different cooking methods. Large number of the Tripura cuisine is made without oil. Most of the foods are fermented or smoked. Herbs are used while making the food.  The recipe which I am sharing below is the simple curry made with beans and garlic with out any oil!! Sound very healthy right..

Preparation time: 10 minutes
Cooking time:  30 ~ 40 minutes
Serves: 5
Adapted from here 

Ingredients:
1 lb / 1/2 kg green beans, cut into 1 ~ 2 inch pieces
10 green chillies, splitted  vertically  
2 medium size onion, chopped 
10 garlic pods, crushed
1 tsp turmeric powder 
Salt to taste

Preparation:
1. Heat 6 cups of water in a sauce pan, When it starts to boil,  add remaining ingredients except crashed garlic.
2. Cook it in medium heat for 20 ~ 25 minutes till it become soft and not mushy.
3. Lower the heat and add crushed garlic. Stir once and cover with lid. Continue to cook for another 3 minutes. Turn off the heat and serve as side dish with steamed rice. ( Traditionally, this dish is garnished with Khundrupui leaves, (Tripuri spices) or with banta leaves).  I used minced cilantro..

Kosoi Bwtwi / Green Beans Garlic Curry

Print Here
Kosoi Bwtwi / Green Beans Garlic Curry
Preparation time: 10 minutes
Cooking time:  30 ~ 40 minutes
Serves: 5
Adapted from here 

Ingredients:
1 lb / 1/2 kg green beans, cut into 1 ~ 2 inch pieces
10 green chillies, splitted  vertically  
2 medium size onion, chopped 
10 garlic pods, crushed
1 tsp turmeric powder 
Salt to taste

Preparation:
1. Heat 6 cups of water in a sauce pan, When it starts to boil,  add remaining ingredients except crashed garlic.
2. Cook it in medium heat for 20 ~ 25 minutes till it become soft and not mushy.
3. Lower the heat and add crushed garlic. Stir once and cover with lid. Continue to cook for another 3 minutes. Turn off the heat and serve as side dish with steamed rice. ( Traditionally, this dish is garnished with Khundrupui leaves, (Tripuri spices) or with banta leaves).  I used minced cilantro..
                             www.sarasyummybites.com



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


Monday, April 28, 2014

Keerai Poriyal / Keerai Stir fry

Posted by Saraswathi Tharagaram On 5:48 PM
Keerai Poriyal / Keerai Stir fry

            Today I am going to share simple recipe from Tamil Nadu state, Which is also have a title " Lands of Temple".  Tamil Nadu is the southern-most state of India. It is a beautiful state nestled in the southern Indian peninsula, on the shores of the Bay of Bengal and the deep blue Indian Ocean. Tamil Nadu is bounded by Karnataka and Andhra Pradesh in the north and Kerala on the west. The eastern and western tips of the state are defined by the Point Calimere and Mudumalai wildlife sanctuaries while the southernmost tip of Cape Comorin or Kanyakumari.

           Rice and legumes play an significant role in Tamil cuisine. On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambiance. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth.

             Lunch or Dinner is usually a meal of steamed rice/Choru, served with accompanying items, which typically include sambar, dry curry, rasam, kootu and thayir/curd/yogurt or more/buttermilk.   Breakfast usually includes idli, pongal, dosai, aval (flattened rice), puttu, idiyappam, appam with sweetened coconut milk, chapathi, sevai, Vadai which are of 2 kinds - (medhuvadai meaning soft vadai and paruppuvadai meaning lentils vadai) Vadai, along with coconut chutney, sambar and Milagai podi. Tiffin is usually accompanied by hot filter coffee, the signature beverage of the city. 

Preparation time: Less than 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients: 
2 cups / 1 bunch mulai keerai or any green verity
1/2 cup chopped onions
4 garlic pods 
3 tbsp shredded coconut 
Salt to taste

For seasoning: 
1 tbsp oil
1/2 tsp mustard seeds  
1/2 tsp cumin seeds
1/2 ~ 1 tsp urad dal  
1~ 2 Red chilli, broken or to taste

Method:
1. Remove the roots and wash the greens thoroughly. Chop the green and keep it aside until use.
2. Heat oil in a pan, add mustard seeds to crackle, then add cumin seed, urad dhal and fry for few minutes until urad dhal slightly change its color.  Add red chill, crushed garlic, saute for few seconds then add chopped onion and fry for few minutes till it become soft then add chopped greens. Add salt and saute for few minutes. 
3. Saute the greens with out adding water. Adjust salt to taste.
4. Continue cooking till the water from the greens evaporates. Add shredded coconut and saute once and turn off the heat. Serve with hot steamed rice or any verity rice.

Keerai Poriyal / Keerai Stir fry

Print HERE
Keerai Poriyal / Keerai Stir fry
Preparation time: Less than 15 minutes
Cooking time: 15 minutes
Serves: 2

Ingredients: 
2 cups / 1 bunch mulai keerai or any green verity  
4 garlic pods 
3 tbsp shredded coconut 
Salt to taste

For seasoning: 
1 tbsp oil
1/2 tsp mustard seeds  
1/2 tsp cumin seeds
1/2 ~ 1 tsp urad dal  
1~ 2 Red chilli, broken or to taste

Method:
1. Remove the roots and wash the greens thoroughly. Chop the green and keep it aside until use.
2. Heat oil in a pan, add mustard seeds to crackle, then add cumin seed, urad dhal and fry for few minutes until urad dhal slightly change its color.  Add red chill, crushed garlic, saute for few seconds then add chopped onion and fry for few minutes till it become soft then add chopped greens. Add salt and saute for few minutes. 
3. Saute the greens with out adding water. Adjust salt to taste.
4. Continue cooking till the water from the greens evaporates. Add shredded coconut and saute once and turn off the heat. Serve with hot steamed rice or any verity rice. 
                             www.sarasyummybites.com



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Sunday, April 27, 2014

Seal Roti

Posted by Saraswathi Tharagaram On 10:45 AM
Seal Roti


           Sikkim is located in the Himalayan mountains. The state is bordered by Nepal to the west, China's Tibet Autonomous Region to the north and east, and Bhutan to the east and West Bengal lies to the south.

       Sikkim has its own unique dietary culture with specific cuisine and food recipes. Like anywhere else in the world, food habits here have evolved as the result of traditional wisdom and empirical experiences of generations. Today in many parts of the world these traditional foods have entered commercial production, and their recipes have become popular among people of different ethnic origin. One of the authentic recipe is Seal Roti..

          Seal roti is a traditional dish prepared during festivals and parties. This seal roti is prepared by grinding soaked rice and water in to fine paste. The paste is then poured into a hot oil and deep fried. Pouring it into circle is a tricky procedure in this recipe and it will take some practice to get even circle seal rotis.  It is normally eaten with potato curry. Sharing Seal Roti has becom a symbol of integration among caste and tribes in rural belts of sikkim..Let see the recipe now..


Preparation time: 10 ~ 15 minutes
Soaking time: overnight
Cooking time: less than 45 minutes
Adapted from Gayathri 's space

Ingredients:
1 cup raw rice
1/4 cup sugar
1/3 ghee
1/2 cup water
1/4 tsp cardamom powder
A pinch of powdered clove
Oil for deep frying

Seal Roti

Method: 
1. Wash and soak rice overnight. Next day, drain the water and grind the rice in a mixer grinder or mixie.
2. Add sugar, ghee, powdered cardamom and cloves along with water. Grind again to blend everything to a thick paste. 
3. Transfer the batter into a jar and meantime heat oil in a pan or kadai in a medium heat.
6. Whisk the batter with spoon until fluffy.
8. Pour the batter into hot oil in the shape of a circle and fry until golden on both sides.
10. Remove and transfer the cooked circle on a plate. Cool and store it in a airtight jar.

Seal Roti

Print HERE
Seal Roti  

Preparation time: 10 ~ 15 minutes
Soaking time: overnight
Cooking time: less than 45 minutes
Adapted from Gayathri 's space

Ingredients:
1 cup raw rice
1/4 cup sugar
1/3 ghee
1/2 cup water
1/4 tsp cardamom powder
A pinch of powdered clove
Oil for deep frying

Method: 
1. Wash and soak rice overnight. Next day, drain the water and grind the rice in a mixer grinder or mixie.
2. Add sugar, ghee, powdered cardamom and cloves along with water. Grind again to blend everything to a thick paste. 
3. Transfer the batter into a jar and meantime heat oil in a pan or kadai in a medium heat.
6. Whisk the batter with spoon until fluffy.
8. Pour the batter into hot oil in the shape of a circle and fry until golden on both sides.
10. Remove and transfer the cooked circle on a plate. Cool and store it in a airtight jar.
                                   www.sarasyummybites.com
Sending this recipe to Fabulous Feast Friday # 12 Happening at my Space as well as in  Priya Space..


& Mega Blogging Marathon # 39



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

Saturday, April 26, 2014

Gatte Ki Kadhi

Posted by Saraswathi Tharagaram On 11:24 AM

Gatte Ki Kadhi

 
         Rajasthan, the Land of Royals, the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life.
     
        No state in India is more colorful than Rajasthan. From the bright tones reflected in the female traditional dresses and the male turbans to an impressively rich and assorted collection of spices, this sun-soaked land reflects the most brilliant hues of the rainbow. Even the main tourist attractions are color-coded like “Pink City(Jaipur)”, “White City(Udaipur)” and  “Sun City/Blue City(Jodhpur).” ( accord to anshu-rajasthanicuisine )

        According to Wiki pedia, Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.  Due to the scarcity of water, the cuisine involves use of milk, yogurt or buttermilk to wet the gravies. Instead of greens, they use different types of local berries. Instead of tomatoes, they learned to sour the dishes with dried mango powder. The use of lentils and legumes, mainly Jowar,  Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, these most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration.

        The main ingredient behind the rich flavors and the exotic aroma of Rajasthani food is the use of Ghee (traditional Indian clarified butter) in making almost all the dishes; main, sides and dessrts.

         From the famous Rajasthani Cuisine, we are going to "Gatte Ki kadhi". This is gravy is made by besan/ gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces.  This katte is then added to yogurt based gravy.  It goes well with rice and parathas. Another version of the gatte ki kadhi is made using an onion and tomato based gravy is usually prepared in the winter when vegetables are easily available. 

Preparation Time: 20 mins.
Cooking Time: 25 mins.
Serves 4.
Adapted from Tarladalal.com

Ingredients:
For the gattas:
3/4 cup besan 
1 tsp chilli powder
1 tsp fennel seeds 
1/8 tsp carom seeds  
1 tbsp curds 
2 tbsp oil
salt to taste

For the kadhi
2 cups curds , beaten
1 tbsp besan  
4 to 6 curry leaves  

For Seasoning:
2 tbsp oil
1/2 tsp mustard seeds  
1 tsp cumin seeds  
1/2 tsp fennel seeds 
1/4 tsp asafoetida  
1 bayleaf  
1 clove  
1/2 inch piece cinnamon 
1 cardamom  

For Masala: 
1/4 tsp turmeric powder 
2 tsp chilli powder
2 tsp coriander powder

For garnish:
2 tbsp chopped coriander (dhania)

Method:
For the gattas:
1.Mix all the ingredients for the gattas and knead into a firm dough using 1 to 2 tablespoons of  water.
2. Divide the mixture into 8 equal portions and shape each portion into log.
3. Boil plenty of water in a pan and cook the gattas in boiling water 7 to 8 minutes. Drain and cut the gattas into half inch long pieces. keep aside till use.

For the kadhi:
4. Mix the beaten curds, gram flour, 1/2 cup of water and curry leaves with out any lumps.
5. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
6.When the seeds crackle, add the masala powders and saute for a few seconds.
7.Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously to avoid curdling.
8. Add the prepared gattas to the kadhi and bring to a boil. Garnish with the chopped coriander.
Serve hot with rice or roti.

Gatte Ki Kadhi

Print Here
Gatte Ki Kadhi 

Preparation Time: 20 mins.
Cooking Time: 25 mins.
Serves 4.

Ingredients:
For the gattas:
3/4 cup besan
1 tsp chilli powder
1 tsp fennel seeds
1/8 tsp carom seeds
1 tbsp curds
2 tbsp oil
salt to taste

For the kadhi
2 cups curds , beaten
1 tbsp besan
4 to 6 curry leaves

For Seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp asafoetida
1 bayleaf
1 clove
1/2 inch piece cinnamon
1 cardamom

For Masala: 
1/4 tsp turmeric powder
2 tsp chilli powder
2 tsp coriander powder

For garnish:
2 tbsp chopped coriander (dhania)

Method:
For the gattas:
1.Mix all the ingredients for the gattas and knead into a firm dough using 1 to 2 tablespoons of  water.
2. Divide the mixture into 8 equal portions and shape each portion into log.
3. Boil plenty of water in a pan and cook the gattas in boiling water 7 to 8 minutes. Drain and cut the gattas into half inch long pieces. keep aside till use.

For the kadhi:
4. Mix the beaten curds, gram flour, 1/2 cup of water and curry leaves with out any lumps.
5. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
6.When the seeds crackle, add the masala powders and saute for a few seconds.
7.Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously to avoid curdling.
8. Add the prepared gattas to the kadhi and bring to a boil. Garnish with the chopped coriander.
Serve hot with rice or roti.
                           www.sarasyummybites.com
Sending this recipe to Fabulous Feast Friday # 12 Happening at my Space as well as in  Priya Space..


& Mega Blogging Marathon # 39


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



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