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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, April 22, 2014

Puducherry Sambar / Pondicherry Sambhar

Posted by Saraswathi Tharagaram On 4:47 PM
Pondicherry Sambhar


       Podicherry or puducherry is a famous tutorist desination in south India, located on the south eastern coast of Bay of Begal. Still retains its French colonial heritage. Many streets are in French names even today, Several beautiful churches remain. French-style villas are a common sight. In the French quarter, the buildings are typically colonial style with long compounds and stately walls. The Indian quarter consists of houses lined with verandas and with large doors and grills. Several beautiful churches remain.
        Main languages spoken in the region are Tamil, Malayalam, Telugu, Hindi and English. French is still spoken by a considerable number of people because of the colonial past and the rising number of expatriates from France, French businessmen and new settlers. Accodring to maps of India. Pondi Cuisine is a blend of French and the Indo style which has given birth to an innovative taste that is simply marvelous. The influence of the neighboring areas like Tamilnadu, Andhra Pradesh and Kerala is also visible.   Now let see today's recipe from Pondichery treasure "Sambar" which is quite different from our regular sambar recipe.  Crushed garlic, cumin and pepper gives nice flavour and different taste to this dish..

     
Preparation time: 10 minutes
Cooking time: Less than 45 minutes
Serves: 6
Adapted from Aparna's space

Ingredients: 
To Pressure cook:
1 cup toor dal / tuvaram paruppu
2 cups water
1 tsp turmeric powder
1 +1 tbsp oil

For Seasoning: 
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
6 dry red chillies, broken into 2 (seeds discarded)
1/2 tsp asafoetida
6 curry leaves

Other Ingredients:
2 big onions, chopped 
2 eggplant and 6 drumstick pieces (or any vegetable of your choice), cut into big pieces
1 big tomato, chopped
1/2 tsp jaggery, optional
1/2 tbsp tamarind pulp
Salt to taste
1 tbsp coriander leaves, finely chopped

To Crushed Coarsely:
6 garlic cloves
1/2 tbsp cumin seeds 
1/2 tbsp black peppercorns


Method: 
1. Pressure cook toor dal, turmeric powder and 1 tbsp oil together for 3 whistles, turn off the heat. let the pressure drop. Set aside.
2. Strain the water out and keep the dal aside.  Heat oil in a pan, add the mustard seeds and the urad dal and let them splutter.
3. Add remaining seasoning ingredients, followed by vegetable, chopped onions, chopped tomato, jaggery, salt and the strained water from the cooked dal.
4. Cover the pan and cook till the vegetables are done. Add the tamarind pulp, cooked dal, crushed garlic, cumin and peppercorns and the coriander leaves. Cover the pan for 10 minutes, stir and adjust salt to taste.  Serve with rice.

Pondicherry Sambhar

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Puducherry Sambar / Pondicherry Sambhar
Preparation time: 10 minutes
Cooking time: Less than 45 minutes
Serves: 6
Adapted from Aparna's space

Ingredients: 
To Pressure cook:
1 cup toor dal / tuvaram paruppu
2 cups water
1 tsp turmeric powder
1 +1 tbsp oil

For Seasoning: 
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
6 dry red chillies, broken into 2 (seeds discarded)
1/2 tsp asafoetida
6 curry leaves

Other Ingredients:
2 big onions, chopped 
2 eggplant and 6 drumstick pieces (or any vegetable of your choice), cut into big pieces
1 big tomato, chopped
1/2 tsp jaggery, optional
1/2 tbsp tamarind pulp
Salt to taste
1 tbsp coriander leaves, finely chopped

To Crushed Coarsely:
6 garlic cloves
1/2 tbsp cumin seeds 
1/2 tbsp black peppercorns 

Method: 
1. Pressure cook toor dal, turmeric powder and 1 tbsp oil together for 3 whistles, turn off the heat. let the pressure drop. Set aside.
2. Strain the water out and keep the dal aside.  Heat oil in a pan, add the mustard seeds and the urad dal and let them splutter.
3. Add remaining seasoning ingredients, followed by vegetable, chopped onions, chopped tomato, jaggery, salt and the strained water from the cooked dal.
4. Cover the pan and cook till the vegetables are done. Add the tamarind pulp, cooked dal, crushed garlic, cumin and peppercorns and the coriander leaves. Cover the pan for 10 minutes, stir and adjust salt to taste.  Serve with rice.
                           www.sarasyummybites.com




Ghughuni / Orissa Peas Curry

Posted by Saraswathi Tharagaram On 8:53 AM
Ghughuni /Orissa Peas Curry

         Orissa (Oriya) officially spelled Odisha, Odisha is a state of India, located on the east coast of India, by the Bay of Bengal. The modern state of Orissa was established on 1st April 1936, as a province in India and consists predominantly of Oriya speakers. April 1st is therefore celebrated as Utkala Dibasa (formation day of Orissa). Orissa is the ninth largest state by area in India, and the eleventh largest by population. Oriya officially spelled Odia.   The people of Orissa are simply great at experimenting with their dishes. And this has lead to some splendid dishes that have earned accolades in outside states as well. Vegetarian and non vegetarian dishes are in balance and one can have the taste of both. Orissa turns into a paradise for food lovers during the festival season.  

Preparation time: 10 minutes
Soaking time: 4 ~ 5 hours ( if you are using dry peas)
Cooking time: 25 ~ 30 minutes
Serves: 3 ~ 4
Adapted from here

Ingredients: 
2 medium size potato
1 1/2 cups of yellow / green dried Peas or  fresh / frozen peas
3 small tomatoes sliced into small pieces
Salt to taste
Cilantro for Garnishing
 
For Grinding:
1 small red onion
1 1/2 inch ginger
3 garlic pods
2 cardamom
3 ~ 4 cloves
2 small pieces of cinnamon

For Masala:
1/4 tsp turmeric powder
1 tsp red chilli powder or to taste
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of garam masala powder

For Seasoning:
2 tbsp oil
1 tsp of cumin seeds  
2 green chillies      
 
Method:
1. In a pressure pan cook potatoes and peas separately for 1 ~ 2 whistle or cook it in open pot with sufficient water and salt,  until peas and potatoes become soft. Turn off the heat and allow the veggies to cool.
2. Mean time, grind the grinding ingredients in to fine paste  by adding little water.   Peel the potato skin, cube it into medium size pieces and drain the water from peas. Keep it aside until use.
3. Heat oil in a pan, add cumin seeds and let them splutter.  Add green chillies and ground paste. Saute them till the mixture become dry. 
4. Add all masala powders and saute until raw smell disappear.  Then add tomatoes and cook until it become soft.
5. Throw in cooked potatoes and peas. Stir once, add salt and little water ( you can use peas water which we drained from the cooked peas) and cook for 10 minutes or until you get the required consistency. Add cilantro and serve them with chapatti or rice..

Ghughuni /Orissa Peas Curry

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 Ghughuni / Orissa Peas Curry 
Preparation time: 10 minutes
Soaking time: 4 ~ 5 hours ( if you are using dry peas)
Cooking time: 25 ~ 30 minutes
Serves: 3 ~ 4

Ingredients: 
2 medium size potato
1 1/2 cups of yellow / green dried Peas or  fresh / frozen peas
3 small tomatoes sliced into small pieces
Salt to taste
Cilantro for Garnishing

For Grinding:
1 small red onion
1 1/2 inch ginger
3 garlic pods
2 cardamom
3 ~ 4 cloves
2 small pieces of cinnamon

For Masala:
1/4 tsp turmeric powder
1 tsp red chilli powder or to taste
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of garam masala powder

For Seasoning:
2 tbsp oil
1 tsp of cumin seeds  
2 green chillies      
Method:
1. In a pressure pan cook potatoes and peas separately for 1 ~ 2 whistle or cook it in open pot with sufficient water and salt,  until peas and potatoes become soft. Turn off the heat and allow the veggies to cool.
2. Mean time, grind the grinding ingredients in to fine paste  by adding little water.   Peel the potato skin, cube it into medium size pieces and drain the water from peas. Keep it aside until use.
3. Heat oil in a pan, add cumin seeds and let them splutter.  Add green chillies and ground paste. Saute them till the mixture become dry. 
4. Add all masala powders and saute until raw smell disappear.  Then add tomatoes and cook until it become soft.


5. Throw in cooked potatoes and peas. Stir once, add salt and little water ( you can use peas water which we drained from the cooked peas) and cook for 10 minutes or until you get the required consistency. Add cilantro and serve them with chapatti or rice..
                           www.sarasyummybites.com




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

An InLinkz Link-up

Monday, April 21, 2014

Naga Tomato Chutney

Posted by Saraswathi Tharagaram On 7:51 PM
   
Oil Free Tomato Chutney from Nagaland
           
       Nagaland is a vibrant hill state Located in the extreme North Eastern End of India,  bounded by Myanmar in the East; Assam in the West; Arunachal Pradesh and a part of Assam in the North with Manipur in the south.  It offers rich incomparable traditional and cultural heritage.  The native population of Naga tribes loves to add spices and chilies in their daily diet. The food habits reflect the unique cultural traits. The local indigenous tribal communities of Nagaland are non- vegetarians who savor meats of all the animals. Dogs, spiders, pork, beef, crabs, cats, chicken and even elephants are eaten with great enthusiasm.

        Recipe which I am sharing here is from Roshini's Blog  and she got this recipe from her friend from Nagaland.  Naga chutney with dal and rice always makes a comforting food for them..

Preparation time: less than 5 minutes
Cooking time:  Less than 25 minutes
Serves: 2

Ingredients
3 medium size tomatoes, chopped
3 green chillies
3 garlic pods
2 inch ginger
Handful cilantro leaves
Handful mint leaves
1 1/2 cup water
Salt to taste

Method:
1. In a medium size sauce pan, throw in chopped tomatoes, chillies, garlic, ginger, cilantro and mint leaves.
2. Add 1 1/2 cup of water and salt. Mix and cook the mixture in medium heat. Stir occasionally.
3. When water dries out from the mixture. Turn off the heat and allow the mixture to cool. Mash or grind it into coarse paste. Adjust Salt to taste. Serve with Idly, dosa or roti..

Oil Free Tomato Chutney from Nagaland


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Naga Tomato Chutney 

Preparation time: less than 5 minutes
Cooking time:  Less than 25 minutes
Serves: 2

Ingredients  
3 medium size tomatoes, chopped
3 green chillies 
3 garlic pods 
2 inch ginger  
Handful cilantro leaves
Handful mint leaves
1 1/2 cup water  
Salt to taste

Method:
1. In a medium size sauce pan, throw in chopped tomatoes, chillies, garlic, ginger, cilantro and mint leaves. 
2. Add 1 1/2 cup of water and salt. Mix and cook the mixture in medium heat. Stir occasionally. 
3. When water dries out from the mixture. Turn off the heat and allow the mixture to cool. Mash or grind it into coarse paste. Adjust Salt to taste. Serve with Idly, dosa or roti..
                           www.sarasyummybites.com





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




Hmarcha Rawt / Red Chilli Chutney

Posted by Saraswathi Tharagaram On 12:05 AM

 Hmarcha Rawt / Red Chilli Chutney

        Mizoram  means "land of the hill people"  and it is one of the Seven Sister States of the North Eastern India, sharing borders with the states of Tripura, Assam, Manipur and with the neighbouring countries of Bangladesh and Burma.    Like other seven sister states, Mizoram food is different from it other part of India and Retain its own  identity. Like other part of India, Rice is the stable food of Mizoram people and they use little oil in their cooking. 

     I adapted  this recipe from here and this recipe is quite similar to sambal( chilli garlic paste) recipe.  You can add tamarind paste to balance the spiciness... Let see the recipe now..

Preparation time: 5 minutes
Soaking time: 10 ~ 15 minutes if you are using red chillies
Cooking time: 7 ~ 10 minutes

Ingredients:
25 gms green or red chillies
2 pearl onions or 2 tbsp chopped onions
1/2 tsp grated ginger

Method:
1. Dry roast the green or red chilies in medium heat until it change its color. Cool to room temperature. If you are using red chilies, Roast and soak them in 1/2 cup of water for 10 ~ 15 minutes and drain the water.
2. Grind the the chillies with salt to coarse mixture. Adjust salt to taste.
3. Add chopped onions and grated ginger to the chilies mixture and serve.

 Hmarcha Rawt / Red Chilli Chutney


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 Hmarcha Rawt / Red Chilli Chutney



Preparation time: 5 minutes
Soaking time: 10 ~ 15 minutes if you are using red chillies
Cooking time: 7 ~ 10 minutes

Ingredients:
25 gms green or red chillies
2 pearl onions or 2 tbsp chopped onions
1/2 tsp grated ginger

Method:
1. Dry roast the green or red chilies in medium heat until it change its color. Cool to room temperature. If you are using red chilies, Roast and soak them in 1/2 cup of water for 10 ~ 15 minutes and drain the water.
2. Grind the the chillies with salt to coarse mixture. Adjust salt to taste.
3. Add chopped onions and grated ginger to the chilies mixture and serve.

                           www.sarasyummybites.com



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

Sunday, April 20, 2014

Dohneiihong ~ Sesame Seed Gravy

Posted by Saraswathi Tharagaram On 8:27 PM
Dohneiihong

          I had a tough time for choosing recipe from Meghalaya region and finally end up with this Dohneiihong recipe.  Dohneiihong is a pork curry made with sesame seed paste and  I convert to vegetarian by replacing pork with potatoes . You can add spices according to your taste but I have share the traditional method of preparing this curry with no spice to it and here is the link for the recipe source. Since we like spicy food, this dish doesn't suits our taste buds but we thoroughly enjoy the flavors of sesame seeds in this gravy.. Now let see the short information about Meghalaya..

        Meghalaya is one of the seven Northeastern states of India.  It is bound by Assam in north and east and by Bangladesh in the south. River Brahmaputra   forms the border in the west. It comprises of erstwhile Khasi-Jaintia hills and Garo hills districts of Assam. Most of the terrain is hilly and experiences heavy rainfall during monsoons. Meghalaya is home to three major tribal population - Khasis, Garos and Jaintias.  

        The cuisine of Meghalaya carries a distinct flavor and unique taste of its own. It is mainly non-vegetarian in nature and carries a hot and spicy feel.  The cuisine of the Khasis and Jaintias in Meghalaya relies on a few staple flavours, including mustard oil and black and white sesame seed paste and dohneiihong is one the recipe prepared with mustard oil and black sesame seeds.

Preparation time: less than 10 minutes
Cooking time:  20 ~ 30 minutes
Serves: 4

Ingredients:
50gm / 3 tbsp + 1 tsp black sesame seeds
500gm/ 1 lb potatoes or pork
2 tbsp mustard oil or any cooking oil
1 tbsp ginger garlic paste
Salt as per taste

Method:
1. Heat a pan and dry roast black sesame until it the seeds pops. Cool and grind it in to paste by adding little water.
2. Wash the potatoes and chop them into bite size pieces. ( Replace potato with any pork).
3. Add oil and fry potatoes for 5 minutes and add ginger garlic paste, sesame paste. (Cook the pork without oil in a cooker for 10 minutes and then add oil, ginger garlic paste, sesame seeds paste (the oil will come out from the pork pieces naturally when heated)).
5. Cook it in low heat for seven minutes. Add water, salt and cover the pan with lid and cook it for 10 ~ 15 minutes until done.

Print Here

Dohneiihong


Preparation time: less than 10 minutes
Cooking time:  20 ~ 30 minutes
Serves: 4

Ingredients:
50gm / 3 tbsp + 1 tsp black sesame seeds
500gm/ 1 lb potatoes or pork
2 tbsp mustard oil or any cooking oil
1 tbsp ginger garlic paste
Salt as per taste

Method:
1. Heat a pan and dry roast black sesame until it the seeds pops. Cool and grind it in to paste by adding little water.
2. Wash the potatoes and chop them into bite size pieces. ( Replace potato with any pork).
3. Add oil and fry potatoes for 5 minutes and add ginger garlic paste, sesame paste. (Cook the pork without oil in a cooker for 10 minutes and then add oil, ginger garlic paste, sesame seeds paste (the oil will come out from the pork pieces naturally when heated)).
5. Cook it in low heat for seven minutes. Add water, salt and cover the pan with lid and cook it for 10 ~ 15 minutes until done.
                           www.sarasyummybites.com





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



Friday, April 18, 2014

Manipuri Chaak Hoa Tann / கவுனி அரிசி அடை

Posted by Saraswathi Tharagaram On 11:33 AM
Chaak Hoa Tann

      
       Manipur is one of the seven states of Northeast India. The state is bound by Nagaland in the north, Mizoram in the south, Assam in the west, and by the borders of the country Burma in the east as well as in the south. The state capital of Manipur is Imphal.

       Manipur before being a part of India, was one of the many hundreds of kingdoms of the south and southeast Asia. The history of Manipur dates back from nearly 3000 B.C.  Manipur also has its own traditional way of living, which is also one of the oldest of the region. Sanamahism was followed by the Meetei community and some related communities of Manipur. Later, it got influenced by Hinduism. Then in the 19th century with the arrival of the British, many tribal people were converted to Christianity.

       Manipuri cuisines are simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than garam masalas hence healthy, simple and organic foods. Most of the cuisines doesn't use oil as its ingredients.   The staple diet of Manipur consists of rice, large varieties of leafy vegetables (of both aquatic and terrestrial) and fishes.[1] Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local markets. The cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region. 

Preparation time: 20 ~ 30 minutes
Soaking time: overnight
Cooking time: 20 ~ 25 minutes
Serves: 4~6

Ingredients:
100 g black rice.
2 ~ 3 tbsp sugar or to taste
3/4 cup flour.
1/4 tsp of salt
coconut oil for frying

Chaak Hoa Tann

Method:
1. Wash and Soak the rice overnight.
2. Drain the water from the soaked rice and use the water for grinding.
3. Grind the rice with by adding sufficient water to a smooth batter. Add sugar, salt and blend once.
4. Transfer it to mixing bowl and add flour little by little to make a dough as we do for chappathi dough.


5. Knead the dough for few minutes and divide the it into 12 equal portion balls.
6. Grease thali plate or ziplock cover. Meantime heat tawa or griddle on medium heat.
7. Take a dough ball and gently press with your pam to spread the dough to 3 inch circle. Do the same with rest of the dough.
8. Place the flattened dough on the warm griddle and cook both side untill done or brown spot appear on both the side. Brush with coconut oil.
9. Serve hot or warm to enjoy the crispness of Manipur Chaak Hoa tann.

Chaak Hoa Tann

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Manipuri Chaak Hoa Tann / Kavuni Rice 

Preparation time: 20 ~ 30 minutes
Soaking time: overnight
Cooking time: 20 ~ 25 minutes
Serves: 4~6

Ingredients:
100 g black rice.
2 ~ 3 tbsp sugaror to taste
3/4 cup flour.
1/4 tsp of salt
coconut oil for frying.

Method:
1. Wash and Soak the rice overnight.
2. Drain the water from the soaked rice and use the water for grinding.
3. Grind the rice with by adding sufficient water to a smooth batter. Add sugar, salt and blend once.
4. Transfer it to mixing bowl and add flour little by little to make a dough as we do for chappathi dough.
5. Knead the dough for few minutes and divide the it into 12 equal portion balls.
6. Grease thali plate or ziplock cover. Meantime heat tawa or griddle on medium heat.
7. Take a dough ball and gently press with your pam to spread the dough to 3 inch circle. Do the same with rest of the dough.
8. Place the flattened dough on the warm griddle and cook both side untill done or brown spot appear on both the side. Brush with coconut oil.
9. Serve hot or warm to enjoy the crispness of Manipur Chaak Hoa tann.                                 www.sarasyummybites.com



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

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

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  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


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