[VeganMoFo 2016] Andhra Style Gongura Pappu (Sorrel Leaves Dal) With Peanuts Recipe

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Sorrel leaves which can be easily found in any Farmer's Market (in the Bay Area at least) or in any Indian store is my absolute favorite way to make dal. Growing up my mother used to make it once a week and now I do too. Today's version of Gongura Pappu (Sorrel Leaves Dal) With Peanuts is a recipe I stumbled upon on Youtube while looking for easy weeknight dinner ideas. The only hard part is to remove the sorrel leaves from their stems and rest is just a breeze. If you have never made this version of dal before, I urge you to try some. Poured over a hot bed of rice and served with some crunchy chips, it tastes divine. Now, if you will excuse me, I will have to take leave to prepare the sorrel leaves bunch sitting next to me as I type this post. :-) Enjoy!

[VeganMoFo 2014 | Quick and Easy Snacks] Peanut Chaat Recipe + Two Book Giveaways: The F-Word by Mita Kapur and The Best of Lord Krishna's Cuisine by Yamuna Devi

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Today's recipe is a simple, tangy and fulfilling snack that is so versatile to add anything you fancy and forgiving enough when it comes to ingredient amounts - Peanut Chaat. Not just during monsoons, this can be enjoyed as an appetizer on a papad canape maybe? or as a healthy salad anytime and any season. And while you are at it, don't forget to leave a comment on this post to mark your participation for the TWO book giveaways (Day 2) Scroll down to the end for more details. If you haven't tried your luck already, do leave a comment in yesterday's post as well. Good Luck! Click here to access all book giveaways on a SINGLE page.

Day 2 | Two Books-A-Day Giveaways:

The F-Word by Mita Kapur

and

The Best of Lord Krishna's Cuisine by Yamuna Devi 

[VeganMoFo 2014] Zero Oil Zucchini Curry Recipe

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I wriggle my nose whenever I hear the word 'Zero Oil' for a recipe, probably because of my many previously failed kitchen experiments. An Indian curry dish without oil (or any kind of fat) seemed incomprehensible until I tried today's version by my fellow blogging pal, published in GoodFood India (August 2013). I was meaning to try it since last year and the opportunity finally arrived last week. The freshly ground spice powder forms a lovely curry base and compliment very well with a subtle vegetable like Zucchini. I am sure when substituted with any other firm veggie like potato or squash it will give out equally good results. If you'd like to a taste of good curry without any guilt of excess oil floating on the top, then there is no better recipe than this!. 

Indian Spiced Peanuts | Fried Masala Peanuts

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“What keeps me motivated is not the food itself but all the bonds and memories the food represents.”        ~ Michael Chiarello

Such is the case with me too.. 

Most of the recipes featured on this blog until now are associated with a certain reminiscence of the past.
For instance, the most popular recipe is Vegetable Biryani and Mixed Vegetable Korma. These two remind me of our leisurely, late-afternoon Sunday lunches when all four of us are at home, with no pressure of homework,  watching an old classic on Doordarshan. You see, we never had cable connection until I was 18 years old as my parents thought it would distract us from our studies :-). Atleast two times a week, my mother used to make  Khara Pongal for breakfast, which is a sumptuous meal in itself and fill our tummies until lunch time.

Every weekend we used to stay back at my grandmom's house. Very often, my uncle used to get fresh khoya from a nearby doodhwala and within an hour, each of us used to devour on these delicious sweet treats, at which my ammama is a pro - Khoya balls (Kova Billalu). If craving for something spicy, we always used to fall back on some Mirchi Fritters.

I could just go on and on linking recipes from this list :-)

spicy, crispy, crunchy peanuts - perfect for munching..

Today's recipe - "Spiced Peanuts" or simple said, desi-ishtyle "Fried Masala Peanuts" is one such easy recipe which falls perfectly under the "Munchies" category, for that time of the day - between lunch and dinner, when our stomachs grumble a little and crave for a spicy treat. It was just pure fun to dig our little hands into the jar and nibble on these while my mom is not watching. ;-)

Go on, make these for your loved ones too, gift them a jar-full and I promise, they will be super-duper happy!

Peanuts or Groundnuts

Spice mixture - chickpea flour, rice flour, salt, chilli powder, garam masala

Peanuts coated with spice-flour-oil mixture, ready to be fried.

Fry them until light golden. they gain a little more color once they reach room temperature.

these make an excellent gift to near and dear ones. :-)

{Recipe} Indian Spiced Peanuts  | Fried Masala Peanuts

Ingredients:

3 cups peanuts
1.5 cups besan (chickpea flour)
2 tbsp rice flour
1.5 tbsp chilli powder
1 tbsp garam masala
salt to taste
5 tbsp oil
vegetable or canola oil for frying

Preparation:

1. Dry roast peanuts. Keep aside.

2. In a large mixing bowl, add rest of ingredients with peanuts. Add water (little by little) and mix the nuts with spices so that its evenly coated with the mixture. (see pic above). It shouldn't be wet.

3. Heat oil in a kadai. Once hot, carefully drop a small batch of spiced peanuts and fry until golden brown. Drain them on paper towels (or newspaper works too!) to remove excess oil. Cool them to room temparature and then store in air tight container. Munch when you crave for some with hot tea or cool beverage on the side :-)

Variation(s) - the same recipe can be easily adapted to any kind of nuts like cashews, almonds, pistachios etc.

..or just grab some when hungry  or as snack with hot tea on side. Bliss!

 cya next time,

Lets Paint It 'Green': Mint Peanut Chutney {Pudina Chutney}

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No, it is not St. Patrick's Day yet. I will be 'going green' with my recipes, all of this week for an another reason. (Click here to know why) To know what it is, you gotta wait till December 31st 2011. :-).

On an another note, I can't believe that the last week of the year 2011 has already started and I have to post only 6 photographs more to finish my Project 365. Trust me, posting a photograph every day of the year has not been easy. Especially when we had to pack our bags and move back to India in April, I thought of just giving up. But, my love for photography was at its peak then, so couldn't let it go, just like that...and I am so glad I stuck with my decision. Or else, how else would I have captured my little sister's wedding (or) found out my new passion for Black and White photography...

Mint leaves are available in abundance in the markets. Go grab some and make this chutney..

For me, a piquant chutney is what completes a meal. I, sometimes just spread some on a piece of toasted bread and enjoy it as-is. Today's recipe -  Mint Peanut Chutney is one such combination which tastes delicious with everything and anything. It is incredibly easy to make and last for a good whole week when refrigerated. Enjoy!

Cook mint leaves and green chillies until wilted.

Grind the chutney to a consistency of  jam..

 Mint Peanut Chutney {Pudina Chutney}

Mint Peanut Chutney {Pudina Chutney}

Ingredients:

pudina/mint leaves, 1 big bunch (3 tightly-packed cups)
green chillies, 8-10 , halved
sesame seeds, 4 tbsp
peanuts, 4 tbsp
oil, 2 tsp
tamarind extract, 1 tbsp

Tadka -

oil, 1 tsp
urad dal, mustard seeds, cumin seeds - 1 tsp of each
red chilli, 1
hing (asafoetida), pinch

Preparation:

1. In a pan, dry roast peanuts and sesame seeds. Keep aside.

2. Heat oil on a medium-low heat. Add mint leaves and green chillies. Cook for few minutes, until wilted. Season with salt and turmeric. Finally add tamarind extract. Cook for 1-2 minutes. Allow it to cool a bit.

3. Grind together - mint leaves mixture with dry roasted peanuts & sesame seeds. Adjust salt if needed.

4. In a small pan, heat oil and add all ingredients listed under 'Tadka', until slightly brown.

5. Add tadka to pudina chuntey and Serve with hot rice or with dosa or idli. Store the rest of it in an air-tight container & refrigerate until next use.

Here is what other FSB members have posted until now -

Mittu - Blueberry and Lavender Cream Pie [Violet]
Nags - Easy Basic Cake Pops [Blue]
DK - Risotto Alla Milanese [Yellow]
Deepti - Citrus Golden Sangria [Orange]
Lata - White and kidney beans falafels and spicy hot vandikkaran chutney, Filled and Grilled Red Peppers, Jam and Fruit Tart [Red]


****************************************************************************************************************************************

Give Away: 

It is Holiday Season and best time to spread some happy cheer all around. Its time to give-away something special to my readers who supported me all along the way. Check out these two give-aways - One for peeps in India and other for US residents and enter today, if you haven't already. Last Date - December 31st 2011.

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until next time,

Poha (Puffed Rice) with Potatoes and Peas

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Growing up, my mom was very insistent on us, having a proper breakfast before we stepped out of the house. Being a working mother, though she had limited time on hand, we always were treated with hot breakfast in the morning. I never realized how much of a luxury was that then, as I now struggle to cook at home at least 2 times a day.

One such regulars was Poha, which is very easy to make and a nutritious snack too. I usually make this for weekend brunches, just to something to munch on, while watching some TV. :-)

Poha (Puffed Rice) with Potatoes and Peas

One can add any veggies to this dish. Just make sure there is not much moisture while cooking or else it will turn out to be a guey-messy Poha, nevertheless tasty. no doubt about that :-). Peanuts add a nice crunch and for the tang, you have the lemon juice.

Ingredients:

2 cups of thick poha (easily available in any Indian stores)

1/4 cup of roasted peanuts

salt to taste

1 tsp of oil
1 tsp of finely chopped or grated ginger

1 medium onion, finely chopped

1 medium potato, cubed

1/2 cup of (fresh or) frozen peas

2 green chillies, minced

1/2 tsp of turmeric

1 tbsp of fresh lemon juice (more, if desired)

few curry leaves
few coriander leaves (for garnishing)

For tempering: 1 tsp of mustard seeds, 2 broken dry red chillies, a pinch of hing/asafoetida

Preparation:

1. Wash the poha 2 or 3 times under cold running water. Drain, squeeze out all the water by lightly pressing between the palms. Keep aside.

2. Heat oil in a non stick pan and add mustard seeds, until they splutter. Drop in the ginger, roasted peanuts, onions, curry leaves and green chillies. Cook until the onions are golden brown and translucent.

3. Add in the cubed potatoes and season with turmeric powder, and salt to taste. Cover and cook until the potatoes a bit tender. Now add peas and cook for couple of more minutes. Finally add poha and mix everything well. Don't over-mix or else the poha would become mush-y. Cover and cook for 1-2 mins.

4. Garnish with coriander, Serve on the individual portions and sprinkle some lemon juice as desired.

Off this goes to Healing Foods: Ginger and/or Garlic, conceptualized by me and this month graciously guest hosted by lovely  Sara. 

On an another note, for a long time, I wanted to compile the list of books I enjoyed the most and finally did it. Check out my book shelf here.

Monday has already started and I hope you all have a productive week ahead.

until next time,
Siri

Hyderabadi Bagara Baingan, demystified

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My mouth is watering at the very mention of this dish. Juicy, tender baby eggplants stuffed & dunked in a rich nutty-onion-ey gravy. What not to love in this very-popular-hyderabadi-dish. The only down-side is - its preparation and cooking time. But, for that too I have a trick for you. This recipe is a bit different than others. It makes use of a masala powder which can be ground ahead of time and stored in the refrigerator. Whenever you want to have some of this rich, decadent dish - pop out the masala powder, add some fried onions, turmeric & salt. Stuff the mixture into the eggplants and once they are cooked, sprinkle the rest (with some water) over them. 

D.O.N.E. 

Yes, it is as simple as that. Feel free to adjust the ingredients used for the masala powder - but the ones that are a must are - peanuts, sesame seeds & coconut.

It was late in the night and I was too tired to even click any pictures. Hence there are no step-by-step pictures this time. and You know what, I have a feeling there is no need of them. Have a look at the recipe & you will know why. - Just gather all the ingredients and jump right in.


If you are a hyderabadi like me, hope this dish will bring you back some of your memories from - back home. :-)

Hyderabadi Bagara Baingan

Save this recipe for those special parties where you are determined to get some Umph's and Wow's from your friends. (or) even better - treat yourself and/or your family with this decadent dish, especially when you want to buy something expensive. I am sure, after tasting this, anybody would say 'Yes' to anything you ask for. ;-)

Simplified & Adapted from my mommy's recipe. Mom, you are THE best.


Step 1 - Dry roast each of the following ingredients separately and cool them on a shallow plate. Then grind them into a fine powder (in a coffee grinder, if you have one like I did). 


1/4 cup peanuts***
2 tbsp sesame seeds***
2 tsp poppy seeds**
1 tsp coriander seeds**
1/2 tsp cumin seeds
2 tbsp dried coconut*** (if using frozen shredded coconut, plan to use the whole thing in one-go. It not good for refrigeration.)
1 inch cinnamon stick**
5-6 black cloves
1 tsp black peppercorns


The ones which have 3 stars (***) are a must-haves & with 2 stars (**) are good-to-have ingredients.

Store this powder in an air tight container & refrigerate. It will stay good for several weeks. Remember to use dried coconut if you want to use it later.

Now that we have our masala powder ready to go, the process is much more simple than you think.

Step 2. Wash and pat dry about 10 tender baby eggplants. Don't make slits as of now.

Step 3. Heat a tsp of oil and add 2 cups of finely chopped onions & little salt. Saute for about 8 mins on medium-low flame until golden brown. Add 1 tsp of ginger-garlic paste. Cook for 2 more mins. Remove from heat and cool down a bit.

Step 4. In a mixing bowl, add the fried onions, about 6-7 tbsp of the above masala powder, little salt, 2 tsp of tamarind pulp, 1/2 tsp of turmeric. Mix well.

Step 5. Slit the eggplants into fours. keep the stem in tact. Stuff half of the above onion-masala mixture.

Step 6. Heat a tsp of oil in a wide, shallow pan and add these stuffed eggplants. Make sure the pan is wide-enough to fit all of the eggplants in one single layer. Rotate and shake the pan occasionally so that the eggplants cook evenly, until tender - on medium flame. Cover. Let it take as long as it takes for the eggplants to cook completely. It took me about 15-20 mins. 

Step 7. Turn the flame to LOW and add the rest of the masala paste with 1.5 cups of water. Check for salt one last time. Donot use any spatula, just shake so that the eggplants are coated well. Cook on low heat until the oil start to separate at the edges. 

Ready to serve for anything - from biryani to rotis. :-)

Patience is virtue for this recipe to come out well and trust me, the end result is worth waiting for. I am sure my friends at work who got to taste it can vouch for that ;-).

Off this goes to Healing Foods: Eggplant, originally started by me & this month graciously guest hosted by dear Kavita. Hurry in your entries by Jan 31st and have a chance to win one of the two giveaways. :-)

As I said before, there are many variations of the same recipe. and the difference is mainly in the ingredients for the masala powder, in Step 1. See how Nags has prepared the same recipe, in her own ishtyle. :-)

take care and until next time,
Siri

Black-eyed peas (Bobbarlu) Kootu

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Eat poor that day, eat rich the rest of the year.
Rice for riches and peas for peace.
~ a Southern saying on eating a dish of Hoppin' John on New Year's Day.

I'll be honest with you guys. I heard, for the first time only about a week ago - about the Hoppin' John & the tradition of serving black-eyed peas for New Year...and the legend of the Hoppin' John dish goes something like this -

"It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat.  A man named John came "a-hoppin" when his wife took the dish from the stove. An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John". The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John."

Picking up the fact that the black-eyed-peas especially when served on New Year bring good luck, I made a very delightful black eyed peas kootu.

Well, following the tradition, I made sure this year we had black eyed peas & rice on the table. I hope this would bring us truck loads of luck and good health. :-)

Kootu/Koottu is typically a South-Indian delicacy. Usually made with shredded coconut, lentils and/or vegetables with an array of aromatic spices, it is a delight to eat it for lunch or dinner. This dish makes use of a kootu podi (Step 2) which is very versatile and can be used with other vegetable curries like potato, eggplant etc. I saw this dish made on a TV show featuring some kannadiga recipes. Served with rice, rotis or even dosas, it tastes delicious and very nutritious too.

Black-eyed peas (Bobbarlu) Kootu

Preparation:

Step 1: Grind to paste: (1 onion, chopped + 3-4 red chillies + 1 cup shredded coconut).

Step 2: Dry roast and Grind to a powder - ( 1 tbsp poppy seeds + 1 tsp fenugreek seeds + 1 tbsp urad dal + 1 tbsp chana dal + 1 tbsp sesame seeds + 1 tbsp coriander seeds + 2 tbsp peanuts)

Step 3: Boil 1 cup of black-eyed peas with 3-4 cups of water until tender. If using canned beans, drain & rinse.

Step 4: In a small bowl, take 4-5 tablespoons of kootu podi prepared in Step 2 with 1/2 cup of tamarind water. Make sure there are no lumps. Keep aside.

Step 5: Heat 1 tsp of oil in a wide skillet and add in 1 tsp of mustard seeds, until they start to crackle. Stir in 1 tsp of ginger-garlic paste and onion-coconut paste that we prepared in Step 1. Cover and cook for 2-3 mins on medium heat. Then add the (kootu podi + tamarind water) mixture. Mix the contents well. Add little water if desired. Cover and cook for 4-5 minutes.

Step 6: Season with salt, turmeric and finally add the boiled black-eyed peas. Cook for about 5-6 minutes, stirring occassionally. Add 1/2 tsp of ghee and Serve hot with roti or rice.

[Edited February 2nd 2011] - My entry won a cookbook and a case of six bags of the winner's choice of Hurst Bean products in the random draw for this event. Looks like my Hoppin'n John turned out to be truly lucky. Thanks Simona and Susan. 

I am sending this off as an entry to MLLA 31, this month guest hosted by Simona & originally started by Susan of The Well Seasoned Cook.

Note: This month the theme for Healing Foods event is our beloved "Eggplant" and is being graciously guest hosted by Kavita. Click here for more participation details.

until next time,
Siri

Potato-Bell pepper Korma, with some *essential ingredients*

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There are some times when you start reading a book, you are transported to a different world altogether and once it is done you sigh with utmost satisfaction and at the same time wish the story would continue for ever and ever. The School Essential Ingredients by Erica Bauermeister is one such delicious read. It is a story about a chef, a restaurenter, Lillian who teaches cooking classes every Monday, each month. A disparate group of people assemble together for one such cooking class (for various different reasons) and they are all connected by one common thing - their immense Love for Food. Each chapter tracks back and forth into each of their lives, their circumstances, their happiness, their sadness, their loss. As you read more & more eventually, you become one of them, you feel for them. Your taste buds dance and  tickle every time Lillian describes why & how a recipe is made. The adjectives with which each smell, each feeling, each gesture is described is just spell-bounding. .You will see the world and the food you make in whole new way after reading this book.

Have you read such a book that you wish to share about? please leave a comment and I would love to know about all of them. :-)

..now talking about today's recipe -

One of most popular posts (as per Blogger Stats) here on my blog is - my Mama's Vegetable Biryani and Aloo Korma (from way back in 2008). Today, I am posting a modified version of the same recipe which I made for the Diwali and Halloween potluck party at work, along with the Eggless Blueberry Coffee Cake.

Enjoy!

Potato Bellpepper Korma

A rich, dense, nutty gravy is what is needed as a base for a 'Korma", though I used it very loosely in this case as, as per wikipedia, it can be made with yogurt, cream, nut and seed pastes or coconut milk . From vegetables to eggs to even meat, anything & everything can be added to it. This korma recipe is from my mom who still cooks this up in the most delicious way. Don't be surprised when you see that the recipe asks for only 2 tablespoons of peanuts or 1 tbsp of poppy seeds. Everything get adds up and it serves atleast 3-4 servings. Tastes best when served with my mama's Vegetable Biryani.

Preparation -

Peel and cut 2 potatoes into cubes and boil them, until a bit firm.

Dry roast the following separately:

2 tbsp peanuts
2 tbsp cashew nuts
1 tbsp poppy seeds
1 tbsp sesame seeds
1/2 cup coconut (frozen or dry flakes)

Grind all of the above with 2 tbsp of tamarind pulp and 1/2 cup of water.

Heat oil (about 1 teaspoon) and saute 1 chopped onion, until golden brown. Add 1 chopped tomato pieces. Cook until mush. Cool down a bit and grind with little water. Keep aside.

Heat about 2-3 teaspoons of oil, add chopped bell peppers with little salt. Cook them for about 6-7 mins. then add onion paste and masala paste from Step 1. Cook on medium low flame, until oil starts to separate.

Season with salt, turmeric, red chilli powder and garama masala, as per taste. Add the boiled potato pieces. Cook for 2-3 mins.

Finally add 1/3 cup of beaten yogurt. Mix well and cook for 4-5 mins.

Variation: Any veggie can be substituted with bell peppers and potato. I made the same with boiled eggs and it tasted equally yummy. 

Serve hot with rice or rotis.

until next time,
Siri

A tale of two podis! - Putnala Podi with Garlic & Kandipodi

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I truly believe in the Power of the First Sentence!. I did stare many, many times at a blank blogger post thinking & re-thinking about how to start my post. I have my recipe typed et al, but I don't know how to write a prologue to make it more personal and most importantly interesting to me and my readers. As the article suggests, I think keeping an exclusive journal of only first sentences works for somebody like me. that ways, it would definitely give me an instant kick start. :). What say?

As I said, a zillion times before on my blog, to me, my Mom is world's best cook. She is absolutely amazing in whatever she does or cooks and I would wanna be like her when I hit 50!. Both of the today's recipes - Putnala Podi with Garlic and Kandipodi aremy mom's creations, which she might have made numerous times since my childhood. She is just a phone call away to ship us both a kilo of these yummy podis from India to here. :D. Probably, I will ask her to do so, once I settle in CA with S.

Putnala Podi with Garlic

Image courtesy my sweet SIL, Shri of Tasty Touch.

Dry roast 1cup Peanuts with 1 teaspoon Coriander seeds , 10-15 dry Red chillies (depending on desired spice level), until very light brownish color. Add 1 teaspoon of Cumin seeds (on warm peanuts) and mix well. Cool completely.

Grind - Above peanut mixture with 1.5 cups of Roasted Bengal gram (Telugu: Putanala pappu) and Salt. Punch 1 whole Garlic, with skin and drop in the last 2 grindings.

Store in an air-tight container.

Kandipodi

Separately dry roast - 2cups of Toor Dal, 1cup of Chana dal, 1cup of Mung dal and 2 teaspoons of Cumin seeds. Cool them completely.

Grind them all together with salt into a fine, grainy texture and add 2-3 teaspoons of Red chilli powder in the last grinding.

Serve with anything - from hot rice to dosas & idlis to add that extra oomph factor! :).. store the rest in an air-tight container.

*thinking to myself*: Yeh!I am so glad, I could put an end to my endless dawdling and finally update my blog with something interesting. I just hope, I could keep up with this and blog more often. :) :)

Ciao soon,

..goodbye 2009..with spicy Mirchi Ka Salan

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2009 is done..and so is the fun-filled recipe marathon we all participated from Dec 25th to Dec 31st 2009.. a unique & delicious way to bid adieu to our beloved 2009..(Thanks Nupur for organizing such an awesome pot-luck party)....:)

..I still have the malware problem in my laptop... so I will be quick & concise today....will leave you here..with a spicy curry.. a famous hyderbadi dish - 'Mirchi Ka Salan'...:) Enjoy!!

Mirchi Ka Salan (Peppers in Peanut gravy)

Ingredients:

6 (anaheim) mexican peppers (or any long peppers will do)
1 tsp oil
2 tsp amchur powder

For Salan:

1/4 cup peanuts
3 tbsp cup sesame seeds
2 tbsp cumin seeds
1/2 cup onions, chopped
5-6 dried red chillies
3-4 tbsp shredded coconut
5-6 tbsp tamarind juice
salt- to taste
water - as per consistency

1/8 tsp turmeric
1/4 tsp chilli powder (optional)
2 tbsp oil

Preparation:

1. Slit the peppers and remove the seeds. the anaheim peppers, I used were very long..so I cut them into half. Soak them in warm water for couple of minutes and wipe them dry. Pat a little oil on the outer sides on the peppers & rub some amchur powder in the insides..:)

2. Heat a tsp of oil in a pan and sear the peppers into a light charred skin color. Keep aside.

3. In a separate pan, roast peanuts. remove their skin. then roast sesame seeds, cumin seeds and dried red chillies.
Heat little oil and saute the onions for 3-4 minutes until lightly caramelized.

4. Grind together - roasted peanuts, sesame seeds, cumin seeds, caramelized onions, shredded coconut with tamarind juice and water for a paste light consistency.

5. Heat a tbsp of oil and add the salan paste to it. Season with salt, turmeric and chilli powder. Stir in the seared peppers, cover & cook for about 15-20 mins on medium-low heat, stirring couple of times in-between until the sauce thickens. Serve with rice (or) rotis..:)

...more Mirchi Ka Salan: @ Mahanandi ; @ Ruchikacooks ; @ Vindu

Wishing you all a very Happy and Joyous 2010. May all your dreams come true and God Bless us all!!

Chao,
Siri

Stuffed Bell peppers

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Today's recipe is very dear to me.. why you ask? - it was made not by me.. but by 'S' (Are you listening?)....:)) Ok, here is what happened yesterday.

I love surprises...truly lady-like.. (jaise filmo me hota hai) I expect 'S' to surprise me ..not everyday..but atleast for special occasions...and as it always happens - 'one always finds their opposites in life'..'S' doesn't believe in the concept of 'surprising'..of any sort - his philosophy about this: "What if the person doesn't like whatever he got? waste of effort, time and money. Right?. Instead take the person to the store and ask him/her to choose whatever (s)he wants..I will pay the bill.;) Done-done!"..I mean.. 'surprises' do not work that way right?.. I have been struggling to explain this to him for such a long time.. that now I gave up..:)..

..but this christmas..(which was yesterday)..he did the 'unexpected'..where he volunteered to make 'lunch' for both of us..to be really honest I didn't know what to expect.. he said absolutely nothing about what he was gonna make.. though it took him quite a long time to come out of the kitchen.. the end-result was heavenly, I must say. I never thought of adding yogurt to any kind of stuffing.. he did.. today's recipe - 'Stuffed Bell peppers' is all-his and when served with hot rice.. I can't express in words how tasty it was....he indeed made my day..:)))

Stuffed Bell peppers

Ingredients:

5 medium-sized bell peppers
3 tbsp olive oil
salt - to taste

For stuffing:

1 cup besan (chickpea flour)
1 tsp cumin seeds
2 tbsp yogurt
2 tbsp roasted peanut powder
2 tbsp roasted sesame seed powder
2 cloves garlic, minced
1/2 red onion, finely chopped
fresh corainder, finely chopped
2 tsp chilli powder
salt - to taste
1/4 tsp turmeric
1 cup water

Preparation:

1. To make stuffing: Heat oil in pan, add cumin seeds,garlic and onion - fry till golden brown. Then add besan and saute till light brown. Season with salt, turmeric and chilli powder. Stir in yogurt and mix well. Finally add roasted peanut powder and sesame powder. For a paste-like consistency, add a cup of water. Towards the end, add freshly chopped coriander and mix well. the stuffing is ready!!

2. Cut the top part of bell peppers, remove the stem & seeds. Fill the hollow peppers with the stuffing. Lightly rub the outer skin of the peppers with (oil + little salt) mixture.

3. In a pan, heat a few teaspoons of oil and drop the stuff peppers. Cover the pan and cook on medium heat, flipping each side occasionally..to get the charred skin taste of the peppers. Serve hot with rice. :)

This is my recipe for Day Two of recipe countdown to New Year, 2010. scroll down the right sidebar of the blog, to see what other marathoners are upto..

Hope you all had a joyful Christmas,

until tomorrow,

Dosa 101 with Coconut Chutney and Dosa Podi

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"So much to do, so little done, such things to be."

- Lord Alfred Tennyson 1809-1892, British Poet

For me, cooking is a journey where you have no idea whats gonna happen next?.. Confused??. I mean, one has no idea whether the *outcome* would be good or bad..in spite of that known, we always try .. put in our best to get the dish right..

...'Making a Dosa' is one such a thingy for me since a long time. . Hey, I always had these instant dosas.. which are so cool and damn easy. Though, I started *proper cooking* (..not bachelor cooking) just a couple of months back, I never dared to venture into the *DOSA* area.

What if the batter turns out too thin ?

What if they taste bad and I end up throwing up?

What if...

What if...

Thanks to Srivalli's Dosa Mela which pushed me to actually soak some rice and grind to make my first ever dosa...

....drumroll please...

Tada Tadah...Here I present people .. 'MY FIRST DOSA'... Yey Yey!!!



I was super happy when they turned out good and my happiness had no bounds when I put the first piece (dipped in coconut chutney) into my mouth..:D

Ok guys.. enuf of my rambling, I will get to the recipe first. my mom also sent me this amazing 'Dosa podi' recipe which tasted just out of this world..

Dosa Batter:
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3 cups of rice
1 cup split urad daal
1/2 tsp fenugreek seeds
Salt to taste

How to make:

1. Soak rice, urad dal with fenugreek seeds overnight.
2. Next morning, drain the water and grind to a smooth-slightly grainy paste, adding little amount of water.
3. Pour the paste into a bowl and add enough water to make a batter.
Consistency test: The batter should thickly coat a spoon dipped into it..:D
4. Now add salt and keep the batter aside, covered for an hour.
5. Heat a nonstick pan and spread the batter and make our usual dosas out of it!!
6. I served with some coconut chutney and dosa podi.

Coconut chutney:
-----------------

1 cup shredded coconut
2-3 Green chillies
1/4 cup Roasted Chickpeas (dalia/putnalu)
small Ginger very finely chopped

For tampering:

1 tsp mustard seeds
1 tbsp urad daal
2 dry red chillies
5-6 curry leaves
Salt to taste
2 tbsp oil

Preparation:

1. Grind all the ingredients listed (except for 'Tampering) into a fine/coarse paste in a food processor. Add water if desired.
2. Heat oil in a small pan and add in the tampering ingredients.
3. Add to the coconut paste and stir the contents well.



Dosa Podi:
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1 cup Fried, skin removed Peanuts
1 cup Roasted Chickpeas (putnalu)
2 tbsp Fried Coriander seeds
2 tbsp Jeera/ Cumin seeds
3-4 Red Chillies
1/2 tsp Fenugreek seeds
1/2 tsp sugar
Salt - to taste
2-3 Crushed dry garlic (for flavor)

How to make:

Mix all the above listed ingredients and Powder them into a coarse powder in a grinder. Store it in an air-tight container to stay fresh months.

Recipe Source: My Mom..:)



Hope you all enjoied my 'DOSA' adventure. Any suggestions/tips/tricks to make yummier dosas are always welcome. To keep safe them, I will update this post with ur tips. Being an amateur in making these, I would love to incorporate them next time around..:))



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Dal Dhokadi : JFI - Toordal

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When Linda of Out of the Garden announced her JFI: Toor Dal event, I thought of making something which I never made before.
Toor Dal, being a staple food in our household is used mainly in various dals, sambhar or rasam. But, I never made a gravy-type-curry out of Toor dal. 



'Dal Dhokadi' is basically a vegetarian Gujarati dish made out of toor dal and rotis. Yes, Rotis cut into small pieces and dipped into the gravy of toor dal. Interesting huh!. Here is my version of a tried, tested and tasted Dal Dhokadi.

Ingredients:

150 grams Toor Dal,
100 grams wheat flour,
3 green chilies
1 medium chopped Onion
50 grams Groundnuts
25 grams Cashewnuts
1 tbsp. Turmeric powder
1 tbsp. Mustard seeds
2 chopped Tomatoes
1 tbsp. Tamarind
Salt - to taste
1 tbsp Garam masala,
1/2 tbsp Cumin seeds
2 tbsp Butter/Ghee
2 tbsp Red chili powder
a pinch of Asafetida
Water



Preparation:

1. Knead wheat flour, salt, turmeric , red chilli powder and oil into roti like consistency with little water. Make rotis and cut into small pieces.
2. Wash toor dal and pressure cook for 2 whistles with two drops of oil.
3. Heat butter in a skillet and add mustard seeds, cumin seeds, chopped onion, curry leaves, green chillies and Asafetida. Cook until onion turn golden brown.
4. Now, add tomatoes, toor dal, tamarind pulp, turmeric, salt, groundnuts, cashewnuts , garam masala with 2 cups of water. Mix the contents well and Cook for few minutes.
5. Finally, add roti pieces and cook for 5 to 6 minutes.
6. Serve with hot rice.

This simple curry tasted divine and surprised me with its exceptional flavor.

Technorati Tags: dal, dhokli, dhokadi, gujarati, cuisine

Spicy Stuffed Baigan ka Bhartha

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"Aaha yemi ruchi, anara maimarachi
Roju tinnamare mojee teeranidi
Taaja kooralalo raaja yevarandi
Inka cheppala Vankayenandi....."
These are the lyrics of a famous telugu song which states -
"The Raaja of all vegetables is none other than our legendary " Brinjal/Egg Plant/Vankaya"...Indeed its the favorite of all..:D...



I made tons of Sarina Pudi for Ashaji Event and Suganya made me think about recipes to use up the pudi. and here it is "Spicy Stuffed Baigan ka Bhartha" which I by the way baked and steamed, so its tasty, less calories and absolutely delish..:D

Ingredients:

(small) Brinjals/Eggplants - 6
Sarina Pudi - 3 tbsp
Grated coconut - 2 tbsp
Salt- to taste
Turmetic - 1/4 tbsp
Tamarind Jucie - 2tbsp
Peanuts - 2 tbsp
Green Chillies - 2
Sesame seeds - 2 tbsp
Poppy seeds - 2 tbsp
Sambhar powder - 1 tbsp
Garam Masala - 1/2 tbsp
Chilli Powder - 1 tbsp
Chopped Onion - 4 tbsp

How to prepare:

1. Grind all the above mentioned ingredients except Brinjals into a thick paste adding very little water.
2. Slit the Brinjals into 4 parts and stuff them with the ground paste.
3. Keep aside the left over ground masala.
4. Bake the stuffed eggplants for 15 mins at 400 deg in the oven.
5. Now, In a pan, cook the left over masala for few minutes adding little water so that it becomes a gravy.
6. Add the baked eggplants to the pan and Cook for 15 minutes on low heat.
7. Garnish with coriander leaves. It tastes good with hot rice or Roti.

I served with white rice and Theplas. Here is the entire spread...:D