Sunday, March 26, 2017

Makki de Roti


Makki de Roti is a flat bread from the Punjabi Kitchen. Makki is corn flour made from dried yellow corn. It is a rich source of zinc and vitamin A. Since the flour is gluten free it is in popular demand for those on gluten free diet.

This Makki Ki Roti is made with grated radish, greens of radish ,lots of coriander and green chilly. By adding these the roti becomes very soft and at the same time very nutritious and delicious.

Remember always bind gluten free flours with warm water, it makes them more pliable.

Makki Ki Roti
Ingredients
1 cup makki ka aata / corn flour from yellow corn
1 cup grated radish
1/4 cup radish greens, finely chopped
1/4 cup coriander leaves, finely chopped
2-3 green chilly, finely chopped
Salt to taste
Warm water to bind
Plastic sheet to roll on

Method
Mix the above ingredients and bind a semi soft dough with warm water.
Heat a griddle.
Divide the dough into 4-5 balls.
Take a plastic sheet and place one ball over it,
Cover with another plastic sheet.
Lightly roll the ball with a rolling pin or your palms .
Gently lift the top sheet and picking the bottom sheet , place the rolled roti on the gridle.
Simmer the flame.
Flip the roti once the top layer changes color.
Cook both sides till you see brown spots.
Serve with ghee or butter or as it is.

The roti can also be made by patting it between your palms, in fact that is the traditional way of making it, but it needs lot of practice.

I made this bread for the Festival of Lohri.



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Saturday, March 25, 2017

Sarso da Saag



For Day 2 under The Special Theme I have yet another traditional recipe from a Punjabi Cuisine. Sarso Is mustard and Saag are the greens. These mustard leaves are available only in winters and as soon as they hit the market I get them.

The Saag is cooked in many ways, and I keep experimenting with different recipes. The mustard greens are quite pungent so we add spinach to mellow it down. Some Punjabi's add turnips too while boiling. 

I made a complete festival meal for Lohri, and Sarso da Saag is one of the dishes that is must make on this festival. The key to a delicious saag is loads of ghee. The saag is best enjoyed with Makki di Roti.

Sarso da Saag

Ingredients
500 gms mustard leaves
250 gms spinach leaves
2 green chillies
1" piece ginger
Salt to taste
2 medium onions , finely chopped
2 green chilly , finely chopped
2 tbsp ginger garlic paste
4 medium tomatoes , puréed
1 tsp garam masala
Pinch turmeric powder
1 tbsp corn meal dissolved in 1/2 cup water
2 tbsp +2 tbsp ghee
Salt to taste

MethodWash and chop the mustard and spinach leaves.
Pressure cook these with green chilies , ginger and salt .
Do not add any water as the greens will emit their own water.
Pressure cook for 2 whistles and then cook on slow fire for another 5-7 minutes.
Open the cooker after the pressure has been released .
Let cool and then grind it coarsely.
Heat 2 tbsp ghee.
Add cumin seeds, finely chopped onion and ginger garlic paste.
Cook till the onion turns pink.
Add tomato purée .Let it cook till all moisture has dried .
Add garam masala, turmeric powder and green chilly.
Add the ground greens.
At this point the saag will splutter , be careful.
Simmer the gas .
Add the dissolved corn meal gradually along with the ghee .
Keep stirring till you finish adding both cornmeal and ghee.
Cook covered on slow flame for 10 minutes , stirring once or twice in between.
Once the saag is ready heat ghee temper it with cumin seeds and red chilly powder.
Notes
The saag tastes best if made in pure ghee.



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Friday, March 24, 2017

Pindi Chole


I am working on the Special theme this week and I shall be posting recipes from the Lohri Thali. I have already posted some recipes but a few still need to be featured. For Day 1 of the last week of BM #74 I have Pindi Chole. The minute I talk of Pindi Chole it reminds me of my friends restaurant in Delhi , called Embassy. This place has one of the best Pindi Chole. These cholas were dad's favorite.


The Pindi Cholas are dry cholas, some make them with mild gravy too, but I have always had the dry version of these and naturally decided to make the same. These have a wonderful aroma of the whole spices as they are boiled with these whole spices. A bundle of these spices is dunked in while boiling these. Check out the recipe

Pindi Chole

Ingredients
250 gm chick peas, soaked for 4-6 hours
2 tea bags
2 cloves
1" peice cinnamon
2 black cardamons
2-3 bay leaves
2-3 green chilly
1" piece ginger
1 tsp dried mango powder
4-5 cloves garlic
1 tsp red chilly powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp pomegranate powder
1 tbsp tamarind water
Black salt and regular salt to taste


Method

Soak chole overnight.
Take a clean muslin cloth and put tea leaves, cinnamon, cloves, green & black cardamom, bay leaves in it .
Bring together the four ends and tie it into a bundle.
In a pan put soaked chole along with the bundles spices, salt and water .
Boil for an hour .
Drain all excess water.
After the chole is boiled add turmeric powder, coriander powder, cumin powder, red chilli powder, pomegranate powder, dried mango powder & kasuri methi powder and keep aside without mixing or stirring.
Heat oil in a pan, add carom seeds and saute ginger, garlic & green chillies,
Add water, pinch of black salt, one tbsp. tamarind water, salt to taste and cook it over low flame.
Now, pour the mixture over chole.
Once cooked garnish with onion rings.


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Sunday, March 19, 2017

Potato & Peanut Stir Fry


The last in the series of Stir Fries is a Potato and Peanut Stir Fry.Potatoes are a favorite with me and I make umpteen versions of quick stir fries with them, but with peanuts it is terribly addictive.Mint and green chilly lend it a special flavor. 

Potato and Peanut Stir Fry is my final post for Week 3 Day 3.


Potato & Peanut Stir Fry
Ingredients
2 boiled potatoes, peeled and cubed
1 tsp oil
1 tsp mustard seeds, thin variety
1/4 tsp sesame seeds
1/4 tsp fennel seeds
2-3 green chillies
1/2 cup peanuts
1/4 tsp chat masala
Salt to taste
Mint leaves

Method
Heat oil.
Add mustard, sesame and fennel seeds.
Add whole green chillies.
Add peanuts and potatoes.
Add salt and chat masala.
Add lots of mint leaves and toss well.
Serve hot.
 




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Saturday, March 18, 2017

Burnt Corn Stir Fry


I have always loved roasted corn, specially if it is well roasted on coal. There were times when I would burn the coal and cook special dishes, but not any more. One thing is for sure if you roast corn with its ears on gas, you will definitely get a smoky flavor. It cooks very well and leaves behind a wonderful smoky flavor. The mess created by burning the ears is worth the flavor .

This burnt corn stir fry takes just a minute once the corn has been roasted. The kernels lend a wonderful aroma and this corn is highly addictive. Half the corn disappears while removing the roasted kernels. You can imagine the taste of this stir fry after adding salt, pepper and lemon. Olive oil gives it a Mexican touch. I would have used some fresh Basil too but I did not have it on hand. Any ways let get to the recipe.


Burnt Corn Stir Fry
Ingredients
1 corn ( about 500 gms)
1 tsp olive oil
1 small onion, finely chopped
2 green chilly, finely chopped
Salt and pepper to taste
Juice of half lemon
Coriander leaves

Method
Place the corn on slow fire, along with its ears.
Roast till the ears are completely charred .
Remove the charred skin.
Wipe with a kitchen towel.
Let cool.
Remove the corn kernels.
Heat oil.
Add onion, green chilly.
Immediately add the corn kernels, salt , pepper and lemon juice.
Add coriander leaves and give it a good toss.
Serve hot or cold.



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Friday, March 17, 2017

Carrot & Cabbage Stir Fry




I am not a great fan of carrots and specially when used in side dishes or curries. The Delhi carrots are sweet and lend a sweet flavor to the dishes hence the hesitancy. With the theme Quick Stir Fries for week 3 I wanted to make Cabbage Stir Fry, which is a total hit in our house, since cabbage was not enough I decided to use carrot too. 

I cut the carrots into match sticks and mixed the little cabbage that I had. I added some slit green chillies to give it the spice kick. Surprisingly I enjoyed the Stir Fry, inspite of my mind block. It really turned out delicious , In fact I can have a big bowl of this stir fry . So let us check this simple and quick recipe.


Carrot & Cabbage Stir Fry
Ingredients
2 carrots, match stick cutting
1/4 head cabbage
2-3 green chilies, slit into two
1/2 tsp oil
1/2 tsp mustard seeds
Pinch asafoetida
Salt to taste
Few drops lemon juice

Method
Heat oil.
Add mustard and asafoetida.
Add the chilies.
Immediately add the chopped carrot and cabbage.
Add salt and lemon juice.
Toss for a minute and remove from fire. Serve immediately.


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Sunday, March 12, 2017

Chocolate & Strawberry Pudding


This is a pudding that I made on my trip to Chennai. My daughter is a chocolate lover and we had a bit of the Choco Chip Chocolate Cake left, so we decided to use that and make a pudding.Sine the cake wasn't enough I crushed some chocolate Oreo's and blended them with the cake.

The Sinful Chocolate Pudding is again a favorite with all, moreover it is such a simple, hassle free recipe , so I combined these two , added some strawberries and here you are.

My daughter loved the combo and the dessert, the kids did not want to share, but since they have been taught the word ''Share '', they did.
 

Okay let's assemble the pudding

Ingredients
4-6 chocolate Oreos
Few strawberries
Chocolate vermicelli for garnish

Method
Blend the cake and biscuits in a blender.
Using a tall spoon put in a few spoons of this mixture into the jar.
Cut the strawberries into halves, after removing the stalk.
Arrange some strawberries on a side , and pour some pudding.
Repeat the layers, You need not have perfect layers.
Garnish with chocolate vermicelli , strawberries .
Chill the dessert and finally dust some icing sugar before serving.



Note; You can use any left over sponge cake, if you do not have cake you can use just biscuits.

This is my post for BM #74,Week 2, Day 3

Sending this to Kid’s Delight event, guest hosted by Kalyani, themed on Chocolates.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74



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Saturday, March 11, 2017

Chocolate Poke Cake with Oreos


For Day 2, I have yet another cake with my theme as Chocolate Delights for kids. The cake has loads and loads of chocolate.

Poke Cakes, the name itself attracts me, now what are Poke cakes?These are cakes that are poked after baking and then filled with some kind of liquid. The choice is yours, you could use chocolate, caramel,cream, fruit puree, you just need your imagination. Every bite of the cake will have some extra flavoring.

This is the same recipe as the chocolate with chocolate chip cake but minus the chocolate chips.Instead I poked the cake with a chopstick. and poured the freshly made ganache , which seeped in these pores .I let it set and then topped the cake with some more ganache and Oreo biscuits .I bet the chocolate lovers are going to drool over it.The cake was a treat by itself and the kids loved it.

Oreo chocolate biscuits are very addictive and they happen to be a favorite with all kids and adults as well. While baking cakes I sometimes like to add a bit of biscuit to them. If you sandwich the cake with these biscuits, they lend amazing creamy taste to the cake. If you add them on the top , they give a crunchy taste.

So here is another sinful chocolate cake with loads of ganache and oreos.
I wish I could have shown you the interior of the cake, but since I carried it for kids I could not cut it , moreover the minute the kids got the cake it was all over.


Here is how I made it
Ingredients
( minus the chocolate chips )
Chocolate Oreo biscuits

Method
Place the cake on the counter.
Using a chopstick, make holes in the cake at regular intervals.
Pour the freshly made ganache, since it is quite liquidy it will seep in the holes.
Let set.
Pour more ganache on top and arrange the Oreo biscuits on top.
Enjoy!


This is my post for BM #74,Week 2, Day 2

Sending this to Kid’s Delight event, guest hosted by Kalyani, themed on Chocolates.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74

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Friday, March 10, 2017

Choco Chip Chocolate Cake


We begin with a new week and for this week my theme is Chocolate Delights for kids. 

When we talk of kids I always think of my grand kids, they are chocolate lovers and if you give them cakes they are on top of the world.Recently I visited my grand kids and all they wanted was chocolate cakes. I baked this chocolate cake with chocolate chips, a generous helping inside and some on top. The kids loved the cake. It is a simple cake and this recipe is from the treasure of Tarla Dalal. The cake turned out super moist and spongy.


Choco Chip Chocolate Cake
Ingredients
3/4 cup flour
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar, powdered
30 ml melted butter
30 ml oil
1/2 tsp vanilla essence
5 tbsp milk
Chocolate chips

Method
Sieve the flour, cocoa powder, baking powder, baking soda. 
Whisk butter, oil and sugar till sugar is completely dissolved.
Add milk, vanilla essence.
Add the flour mixture and mix gently with a spatula.
Mix in a handful of chocolate chips.
Pour the batter into a greased and lined 7" tin.
I used two of these small baking trays.
Sprinkle the rest of chocolate chips.
Bake in a preheated oven at 160 deg for 20 minutes or until a skewer inserted comes out clean.


This is my post for  BM #74,Week 2, Day 1

Sending this to Kid’s Delight event, guest hosted by Kalyani, themed on Chocolates.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#74


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Sunday, March 5, 2017

Andhra Thali


Andhra Pradesh is a state bordering India's south eastern coast. The state is composed of two regions , coastal Andhra and Rayalaseema.

Since the state has a long coastline, the cuisine has lot of sea food, though there are many vegetarians too. The food is spicy and the use of spices is rather lavish. One can notice a lot of variety where chutneys and pickles are concerned.People here are Ricę eaters, no wonder the state is called ' rice bowl of India'.

We are familiar with the Hyderabadi cuisine, it is one of the finest Royal cuisines of the world. The Hyderabadi Biryani, Mirch ka Saalan are the most popular dishes of this state.One can also find traces of Mughal cuisine in Andhra cuisine. The super delicious Kebabs,Keemas, Biryanis, are some popular dishes from Hyderabad.

Here is my attempt to create a Thali for this state. I might not be perfect but I am sure you will relish it. The meal is normally served on a plantain leaf and each dish has its own placement . 

The order of a meal is to start with modhati muddha (first bite) with an appetizer of an ooragaaya (spiced pickle) followed by a pappu, This is followed by a couple of koora varieties (curry/main dishes) A pulusu or a charu (usually kadi is the third part of the course. The fourth course of the meal is either a Perugu (Curd or Yogurt) accompanied by a spicy pickle or any of the other condiments and final serving is a sweet, seasonal fruit and pan.

Menu for Andhra Thali
Snacks
Garelu 
( lentil donut shaped fritters, can be eaten as it is or can be dunked into a South Indian soup, Rasam)



Curries / Dry sautes
Bangala dumpa vepudu 
( potato curry )


Aritikaya avapetti kura
( raw banana curry )


Mudda pappu 
( simple , plain daal )


Dondakaya Vepudu 
( ivy gourd sauté)

Kakara kaya Vepudu 
( bitter gourd sauté )


Munakkaya masala kura
( drumstick curry )


Charu
( Rasam , a delicious soup )


Mukkala pulusu 
Tamarind based curry )

Ricę
Annam 
( steamed, white rice )

Nimmakaya Pulihora
( lemon Ricę)



Accompaniments 
Neyyi 
( ghee)

Vadiyalu 
( fryums )

Kobbari Chutney 
( coconut chutney )


Perugu 
( curd )

Uppu 
(salt )

Aavakaya 
( mongo pickle )

Sweet
Bobatalu 
( Parathas with a sweet stuffing )



Saggubiyyam semiya payasam
( sabudana Kheer )



This is my post for Day 3, Week 1, BM #74


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