Monday, 22 August 2011

Orissa famous delicious Rasabali


Ingredients
1 cup chenna ( mashed paneer)
½  tsp  baking soda
1 teaspoon sooji
1 tsp maida
Sugar- 2tblsp (to make the chenna balls)
1 litre milk & ½ cup milk powder
Saffron few strands  
1 ½ cup sugar
4 cardamom crushed
½ tsp cardamon powder
 Oil for deep frying
Sliced almonds or cashews for garnishing
Method.
In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.

Mean while Boil  milk in a heavy bottom vessel in low- medium flame. Let it boil.
Take 1 cup of luke warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.
 Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.

Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).

Drain excess oil in a kitchen tissue paper.


Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.
 Let it cool . Garnish it with  sliced almonds & cashew nuts.
Serve chilled...:-)






sending this to sending this to http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html Diwali - "Festival Of LIGHTS" - Event Aug 31st to Oct 31st

also sending this to Event :My Diwali My Way

Chatpatta poha (south style)

Ingredients:
Grated coconut- 1 cup
Salt to taste
Sugar / jaggery -1tblsp
Samber pwd- ½ tbslp
1 tblsp roasted cashews
Thin Poha- 1cup


For seasoning:

Curry leaves- a handful
Mustard seeds- ½ tsp
Oil/ ghee- 2tblsp
Take a bowl. Add poha. Then add all the ingredients to it. Mix all.
Heat 2 tblsp oil in a tadka pan.Splutter mustard seeds. Add curry leaves. Sauté & then pour the tadka to the prepared poha mix. & mix properly (crush the curry leaves in your hands) keep for some time & serve.

Panchakajjayam: Poha with sweet coconut:


This dish is usually prepared on Janmastami.


Ingredients:

1 cup  Thin poha((Beaten Rice flakes)
1 cup grated coconut
½  cup melted jagerry
1 tblsp roasted cashews
1tsp  cardamom powder
2 tbsp ghee
Method:
 Take a bowl .Add the melted jaggery & cardamom powder. Add the poha to the jaggery mixture & add cashews & ghee. Mix it & Finally add the grated coconut.  Mix it again.

Sunday, 21 August 2011

Happy Janmastmi to all my friends (celebrating Janmastami with Boondi laddus)

Radha Ramana Hari govind bolo, Govind bola hare Gopal Bolo’. May Lord Krishna fill your life with peace & Happiness on Janmashtami .. Wish you a Happy Janmashtami ...



Ingredients:
1 cup Besan
1 pinch Kesar
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Sugar
1 cup Water
Oil for deepfrying the boondis

Method:
Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
Mix the flour, rice flour, baking powder and colour to make a smooth pancake-like batter or slightly thicker than dosa batter.
Make a smooth thick batter. Heat the oil.

Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn).
Tap it gently with a spoon so that small balls of dough fall into the oil. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy!
Make the balls and keep aside. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Heat the sugar and water till reaches 1/2 thread consistency.
In the sugar syrup mix kesar & melon seeds, cardamom powder and fried boondies. When the mixture is still warm make into balls, don’t let them to cool off (If the mixture cools balls cannot be made as the sugar crystallizes).

To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon.

Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. 
You can make the ladoo larger or smaller if you have a preference.

Your  boondi laddo is reday to serve now.







Friday, 19 August 2011

Spicy Chicken masla mangalore style:

Ingredients:
Chicken- 500gm
3large onion chopped
haldi- 1tsp
Salt as per the taste
Lemon juice- 1tsp
2tblsp gingergarlic paste
Red chillies- 8-10 deseeded
Roasted Grated coconut- 1cup
Coriander seeds- 1tblsp
Cumin seeds- 1tsp
Methi seeds- ½ tsp
Whole Black pepper- 4-5
Curry leaves- a handful
Coconut milk- ½ cup
Oil-  3tblsp
Mustard seeds- 1tsp
Chopped garlic- 1tblsp
Termarind pulp- 1 tsp

Method:

Take a large bowl. Add chicken, haldi powder, lemon juice, salt, ginger garlic paste & mix well. keep it 1 hour for marination.
Fry the onions in 1tsp oil. Blend it & make a fine paste.
Take a kadai. Add 1tsp oil. Roast the coriander – cumin- methi seeds, black pepper & dry red chillies.
Let it cool. Blend all the roasted seeds, dry red chillies & roasted coconuts & make a smooth paste.
Take a wok. Heat oil. splutter mustard seeds, curry leaves & add chopped onion & chopped garlic. Sauté till they becomes soft. Then add the marinated chicken.Add termarind pulp & Mix well.
Add 1 cup of water. Cover the lid & Let it boil. When the chickens are semi boiled remove the lid & add the previously blended coconut masala paste. Stir well & again Cover the lid & cook the chicken till soft. Remove the lid when chicken is soft. Add coconut milk to it.mix well. Don’t cook more after putting the milk. Stir for 1-2 min. Switch off the flame & cover the lid for 10-15 mins.
Serve hot with rice/ roti.

Wednesday, 17 August 2011

CHICKEN SUKHA (South Indian style)


Chicken- 500gm
Grated coconut – 1 cup
Coriander leaves chopped - 1handfull
Salt as per the taste
Ginger garlic paste- 2tblsp
Oil -3-4 tblsp
Cumin seeds- 1tsp
Onion 2 nos- finely chopped
For masala :
5 kashmiri fried redchillies
Tamarind pulp 1tsp
Coriander seeds- 1tblsp
Jeera- 1 tblsp
cinnamon
2 cloves
elaichi- 3 pcs
peppercorns- 5-6 pcs
garlic flakes- 8-10
ginger 1” long piece
turmeric powder- 1tsp
garam masala powder- 1tsp
 onion- 2 big chopped

Method:
Marinate chicken with salt,ginger garlic paste.  Keep aside for ½ an hour.Grind all the above masala ingredients & make a smooth paste.
Grind the grated coconut & coriander leaves to a smooth paste.Heat oil in a kadai. Splutter cumin seeds. Add chopped onions & sauté till they turns to golden brown colour. Add the marinated chicken & the above grinded masla paste.
Mix properly & sauté for 5 min. Add 1 cup of water to the gravy & let the curry boils.Cover the lid . let the chickens cook for 15-20 min till tender.Then add the  coconut paste 2 cooked chicken & cook for another 10 mins till the gravy becomes thick. Season it wid chopped onion.

Bharva Baingan masala (south Indian style)


Small eggplants: 5-6 ( make criss-cross slits on the brinjals, taking care not to separate the segments)
For masala
1 cup grated  coconut roasted
1/2 cup roasted peanuts (remove the skin)
4-5 fried kashmiri red chillies
Tarmarind pulp- 1tsp
1tbsp coriander seeds roasted
1tsp haldi powdr
Oil
Salt as per the taste
For seasoning:
Mustard -1tsp
Curry leaves- a handful
4-5 big onions- cut length wise
2 garlic cloves chopped
chopped coriander leaves 1 tblsp for garnishing

Method:
Grind the above ingredients given for masala & make a smooth paste.
Stuff the slits with the prepared masala mixture.
In a pan heat 2tbsp oil, splutter mustard seeds & curry leaves.fry onions & garlic cloves till light brown. Put the eggplants  one by one, add ½ cup of  little water.  Cover the lid &  cook till the eggplants becomes soft. switch off the flame garnish with chopped coriander leaves. Serve hot with roti/ rice.

Sending this to Simply.food's  Announcing Event Flavours of South India.


Chitau Pitha (coconut dosa)


Ingredients:
500 gm rice  (soaked in water for 3-4 hrs)
2 tblsp white urad dal (soaked in water)
1 medium size coconut grated
½ tsp baking powder
2-3 tblsp sugar
Oil/ ghee
Salt to taste
Method:
 Wash the rice & urad dal properly, drain all the water  and add grated coconut to it.
Grind them & make a smooth batter. Add sugar, baking powder and salt to it and Whip the batter properly & keep aside for 4-5 hrs for fermentation.
Heat the tawa. Apply little bit ghee/oil . Pour 1 laddle full of batter and spread to give it the shape of a dosa. Cover the lead for 2-3 min & cook it on low-medium  flame. Open the lid .Put 1 tsp oil on the top & sides of the pitha. cook for another 1 min &  take out the pitha.
Serve hot with chutney/ samber/ dalma or with any type of curry.


Sending this to http://myeasytocookrecipes.blogspot.com/2011/09/dosa-recipes.html

Black channa masala (southindian style)


Black channa - 1 cup soaked in water for 5-6 hrs
Onion - 2 no
Garlic pods - 4 nos
Red chillies – 3 nos
Coconut grated – 1 ½ cup
Red chilly powder – 1tsp
Coriander  seeds - 2 tbsp (roast the seeds in 1 tsp oil)
Turmeric powder - 1/2 tsp
tarmarind pulp- 1tsp
Mustard seeds - 1/2 tbsp
Curry leaves - 2 big stems
Coconut oil - 2 tbsp
Salt – Asper the taste
Make a paste of grated coconut, red chilly, 2 garlic pods, roasted coriander seeds, tarmarind pulp.
Boil the channa dal with 2 cups of water & salt in a pressure cooker  till soft . Remove the lid & add the coconut paste. Stir well & cook again for 1-2 min.
Heat 1 tbsp of coconut oil in a pan. Splutter mustard seeds & Add  hing, chopped onion,  2 chopped  garlic cloves, curry leaves. Sauté for 1-2 min till onions becomes soft.
Add chilly powder, turmeric powder  & sauté for 5 sec. Pour the seasoning to the boiled channa dal & mix properly & cook for another 1-2 min till the gravy becomes thick.
Serve hot with rice/ roti.
Sending this to Simply.food's  Flavours of South India ~ Event..
 
 

Tuesday, 16 August 2011

Height weight chart



cheesy garlic bread ..:)


Ingredients
1 loaf of French bread
Butter
1tsp garlic powder (or fresh garlic peeled and crushed)
herbs (parsley or mixed herbs )
Cheese grated (mozzerella or chedder )
Cut your garlic bread sticks into thickish slices.

Butter up the bread slices on both sides. Place the garlic breads on a griddle & heat till both sides turns to light brownish in colour.
Spread  cheese, add the garlic powder & herbs in one side of the bread . Covered a lid & wait till the cheese melts. If you want the toast to be crispier heat it for another few minutes.
How to do in microwave: 
Arrange the above prepared bread slices in a microwave safe tray & bake it for 8 minutes (kept it on medium for 2 minutes & 6 minutes on low power) Allow it cool & serve the garlic bread with any dip or with pasta of your choice.


Healthy Sprouts sukha:



Sprouts- 2cups
Garlic cloves-4-5 chopped
Curry leaves- 1 handful
2 medium size onion chopped
Turmeric powder-1/2  tsp
Oil- 1tblsp
Cumin seeds- ½ tsp
Hing a pinch
red chillies- 2 pcs
Roasted cumin powder-1tsp
Lemon juice- 1tsp (U can add as per your taste)
Salt
grated coconut- 2tblsp
Method:
Boil the sprouts. Drain all the water. Keep aside.
Heat oil in a kadai. Splutter mustard seeds. Add hing , red chillies & curry leaves. Add chopped onions & chopped garlic cloves. Sauté for 1-2 min until soft. Add turmeric powder to it. Sauté. Add the boiledsprouts. Sauté for 1-2 min. Add lemon juice to it & sprinkle roasted cumin powder & grated coconut & mix well. Serve hot.

Butterbeans curry southindian style:


Ingredients:
Butterbeans  1cup
Onion finely chopped-  1  no
Coconut 1 cup grated
4  fried red chillies
Tamarind pulp ½ tsp
Hing a pinch
Salt as per taste
Mustard seeds ½ tsp
Curry leaves
1tblsp oil
Method:
Boil the butter beans with ½ tsp salt & 1 cup water in a cooker & give 1 whistle. Don’t over cook the butter beans. Grind coconut & red chillies with tamarind pulp & make a smooth paste.
Then add this coconut paste to the boiled beans. Mix well. Boil for a while.
For tadka:
In a tadka pan heat 1 tblsp oil. Splutter mustard seeds & hing & add curry leaves. Add chopped onions sauté till they turns to brown.Then pour this tadka over the beans gravy.  Your butter beans curry is ready to serve now.Serve hot with rice/ roti.

Yummy Chocolate sandwitch


1 1/2 tblsp soft butter
1 ½ cup milk
½ cup sweet chocolate pieces grated
8 bread slices
3-4 tablespoons chocolate sauce for garnishing
3-4 tblsp grated chocolates for garnishing
Preparation
Heat milk just until boiling. Add chocolate, boil for 1 minute, then whisk until smooth. Switch off the flame. Let it  cool slightly.
Lay bread on a work surface. Cut your piece of breads in half. Brush  butter on one side of each slice of bread.
Apply  the chocolate mixture on the unbuttered side of 4 slices. Cover with the remaining slices of bread, buttered-side up, and press lightly.
Using a nonstick skillet or griddle, grill sandwiches over medium-low heat until chocolate has melted and bread is a golden brown color.
 Garnish with grated chocolates & chocolate sauce and serve warm.

Friday, 12 August 2011

Aloo Chhuin Badi beasara: (Potatao, badi, drumstick in gravy with musatard paste)

Ingredients:
8 Badi (fried)
2 medium sized potatoes (cut them into medium sized pieces)
2 medium sized tomatoes (sliced)
4 drumsticks (peel the skin & cut into 2” long pcs)
Mustard Paste  (1tsp cumin seeds + 2tsp mustard seeds+ red chilly 2 pc + 5 cloves of garlic= make a fine paste)
½  tsp Chilli powder
1 tsp Turmeric
Panch phutan 1tsp
Salt (to taste)
Oil

Method:
Take kadai. Heat 1tsp oil. fry the potatoes & keep them aside.
Then heat oil in the pan, splutter panch phutan, add tomatoes,stir for some time, add  turmeric &  chilli powder . stir for some time. Then add the potatoes & mustard paste. Stir well  for 10 secs and then add 2 cups of water . When the curry starts boiling, add drumsticks and cook till drumsticks & potatoes become soft. Then add badi and cook for another 2-3 min. Switch off the flame. Serve hot with rice.

Nadia bara tarkari (coconut vada curry) Orissa style




This is the popular dish of odisha..me and my husband are big fans of this curry with rice or roti... Looks yum easy to make & healthy...I had this recipe written down ages ago in one of my recipe diaries. I had the habit of writing down recipes that I found interesting but I rarely trying them out hehheh....my mother makes this curry once in a month & I just love this curry...the vada  is made of Channa Daal and  coconut paste...this is tatsy, easy to make , simple & healthy recipe...so friend withoutmuch ado lets start the recipe..


Ingredients:
Chana dal- 1 cup (soaked in water for 3-4 hrs)
Coconut grated- 1 ½ cup
Potato – 2 medim size (cut length wise)
Onions – 2 medium size chopped
Ginger garlic paste-2tblsp
Red chillies – 2 pcs
Tomato- 1 large size chopped
Turmeric- ½ tsp
Cumin Powder-Coriander Powder- 1tsp each
Bay leafs- 2 pcs
½ tsp cumin seeds
2 cloves of garlic
Garam masala powder- 1tsp
Oil
Salt as per the taste
Method:
Drain water from channa dal , Mix channa dal , grated cocout, salt,red chillies, cumin seeds, 2cloves of garlic &  make fine paste . Don’t add water to it.the batter should be thick like vada batter. Add salt & mix well.  make small small vadas from the batter. Heat oil in a non-stick pan and shallow  fry the vadas till light golden brown. keep them aside.



Heat 1 tsp oil in a kadai. Put the potatoes & shallow fry for 5-7 min. Till they turns to light brownish colour.
In a another pan, add oil, bayleafs and onions. When onions turn to golden brown in colour, add the G-G paste & tomatoes.Add turmeric powder, Cumin - Coriander powder and red chilli powder to the masala and saute till oil separates from masala. Then add the fried potatoes to the masala and mix well. Add 2 cups of water to the masala & cover the pan. Let the curry boils & When it starts boiling, add the Nadia bara’s and cook for another 3-5 mins. Don’t over cook the baras as they may break in the curry. Add garam masala powder. Mix gentely. your nadia bara tarkari is ready to serve now. Serve hot with roti / Rice.