Biri chop (urad daal bonda)

Biri chop (Chop means bonda )/ Urad daal bonda is a typical road side snacks of Odisha  made from mashed boiled potatoes with some spices, coated with urad dal batter ... In this chilled weather it is perfect to have with hot hot chai/ tea. A different & must try recipe..:)

Ingredients:

White skin less Urad daal - 1 1/2 cup
2 tblsp rawa/ sooji
Potatoes- medium size 5-6 nos
2 tblsp oil 
Cumin-mustard seeds - 1tsp
Curry leaves a few
Chopped green chillies- 1tblsp
Chopped onions - 1/2 cup
 2-3 cloves of grated garlic 
1tblsp grated ginger 
Roasted peanuts - 2tblsp
Green peas- 1/4 cup
Crushed dried kasturi methi / fenugreek leaves- 1tsp
Chopped coriander leaves- 1 tblsp
Cumin seeds 1tsp- to add in the batter
chopped green chillies- 1tsp to add in the batter
sufficient oil for frying
salt as per the taste

Method:

• Soak  urad daal for 3-4 hrs. Grind them with adding little water & make a thick batter. The batter should not be too much thick/ too much thin. keep the batter for 3-4 hrs for fermentation. 
• Boil potatoes. 
• Heat oil in a pan. Crackle cumin-mustard seeds. Add curry leaves, chopped green chilies. 
• Then add chopped onions &  grated garlic & grated ginger to it. Saute it for 1-2 min till they becomes soft. 
• Add peanuts & green peas. saute for 2-3 min till done.
• Then add the boiled mashed potatoes & salt to it. 
• Then add some crushed dried kasturi methi to it. Add chopped coriander leaves to it. Saute for 1-2 min & then switch off the flame.
• 
• Now make small small balls from that potato dough.
• 
• Now add rawa, salt, cumin seeds, chopped green chilies to the batter... Deep the prepared potato balls in the prepared urad daal batter & deep fry the bondas till the become golden brown in color. 
• Your biri chop/ urad dal bondas are now ready to serve....Sprinkle some black salt to it & serve with tomato ketchup..

Yummy here it is....Vada, alloo Bonda & Biri chop.....we njoyed them with hot hot yellow peas/mutter curry...:) Join US if you also want to hav..:)

Creamy Capsicum paneer masala

 I always love to experiment with foods such as panner, chicken or any kind of veggies. This time decided to make this creamy paneer capsicum masala. It make me happy to cook when I bring together all the ingredients without having to follow any rules. Because I like to put  the veggies thats why I added green peas & carrots. It depends on u to add or skip the veggies according to your taste. I know this recipe is rich in calories. But sometimes we have to listen to our taste buds ..:P & enjoy the food what we want to eat. Very tasty & perfect side dish with rice/ chapatti.




Ingredients:

Paneer- 200 gm Cut in cubes
Bellpepper – red/ yellow/ green (I put red & green)- 1 cup cut in cubes
Green peas- ¼ cup (optional)
Carrot- thickly sliced – ½ cup (optional)
Onion- 1 medium size- cut in big pieces
2 medium size tomato
2tblsp cashews (soaked in water for 30 min)
1tblsp freshly grated coconut
2 garlic cloves
Ginger garlic paste- 1tblsp
Salt to taste
Butter- 2 tblsp (u can use oil instead of butter)
Black pepper pwd- 1tsp
Red chilly powder- 2tsp
Cardamom pwd- ½ tsp
1 tsp dried kasturi methi/ fenugreek leaves powder
Garam masala pwd- 1tsp
1tsp tomato ketchup 
1 cup milk

Method:
Heat 1 tsp butter in a pan. Add panner cubes . stir fry till they turns to light brown color. Keep aside.
In the same pan heat a 1tsp butter & stir fry all the veggies till they turn to light brown colour & 50 % cooked.
In the mean while heat a heavy bottom sauce pan. Add 1 cups of water. To that add the onion & whole tomatoes. Let it boil for 2-3 min. switch off the flame.  let it cool.
 Drain all the water & remove the skin of tomatoes.
Put tomatoes & onion in a blender. To that add soaked cashews, coconut & garlic cloves. Blend all & make a fine paste.
Heat oil/ butter in a pan. Add cardamom pwd & dried kasturi methi pwd. ( I like the aroma when we put the dried kasturi methi in hot oil/ butter).  Add ginger garlic paste & stir for a min or two till done & then add the blended paste. Add red chilli pwd, black pepper powder & stir well. Cook till masala is done. Then add all the veggies , tomato ketchup & salt. Mix well.
 Add 1 cup of milk to that & let it cook for 3-4 mins. Add the paneer cubes. Add garam masala powder. Mix well. Now switch of f the flame. 
Add coriander/ mint leaves for garnishing..Njoy with hot rice /daal or with chapati/ roti..

Tangy veggie & pasta soup

Its winter now. Today & tomorrow winter storm and Blizzard will drop around 2 feet of snow...In this snowy weather I want to warm myself with some hot hot soup. So decided to make this  healthy & filling Soup for a Perfect light dinner for my family. This can be served as a main dish for the dinner.. a perfect combination of all the veggies, pasta, tofu & some tomatoes for a tangy flavor ....This is an easy home made soup which can be made with pantry staples & will provide u a pleasant warmness from cold. 

Ingredients:

2 tbsp. olive oil

½ cup tofu- cut in cubes

¼  cup onion chopped

2tblsp sweet corn

½ cup cut bell peppers ( U can use red, green or yellow)

¼ cup chopped  beans

¼ cup carrots, sliced

2 tblsp olives sliced

½ cup boiled chickpeas 

1 cup broccoli florets (you can add or replace any vegetables)

2-3 large tomatoes

2 garlic cloves

 2tblsp minced garlic

 2-3 green chilli chopped

1/2  cup pasta uncooked ( I have used penne pasta & macaroni)

 1 tbsp. Chopped cilantro

 1 tsp. dried oregano

1 tsp. dried Basil leaves

 salt as per the taste

black pepper 1tblsp

butter cubes  (optional)

Method:

Cook the pasta & drain. Heat 1 tsp oil in a non-stick pan. Add the cut tofu & stir fry till light brown.

In a cooker add 1 ½ cup of water, whole tomatoes, garlic cloves & green chillies. Pressure cook the tomatoes till done. Remove the lid. let it cool. Then remove the skin from the tomatoes. In a blender add all the boiled tomatoes, garlic & green chilles with ½ cup of cooked water. Blend & make tomato puree. Keep the tomato stock to use later.

In a large pan, heat the olive oil.  Add minced garlic cloves & sauté for 1 min. Then add all the veggies and sauté until the vegetables are just tender.

Now add the tomato puree, cooked stock, & salt and. Simmer for 10 minutes.

Add the cooked  pasta, boiled chickpeas, stir frid tofu, basil and oregano and continue to cook for another 5 minutes. 

Season with pepper & chopped cilantro. Sprinkle each bowl with 1 cube butter & serve hot.

sending this to DISH IN 30 MINUTES~ SOUPS & SALADS hosted by http://www.sarasyummybites.com

Minty Pumpkin Rassam

It is a traditional southindian recipe...I hav learned this from one of my south Indian friend...A tasty healthy, quick & easy to make recipe,.Goes well with hot hot steamed rice..I made this 15 days back...but due to my laziness I couldn't able to upload this..mMMM yummy.. I'm so hungry right now and I wish this was really in front of me!...Hope u ll like my version of rassam...

Ingredients:

2 bug tomatoes cut in cubes
Pumpkin- cut in cubes 100 gms
1 small onion sliced
Green chilli 4-5 cut length wise
Ginger-garlic- cumin seeds crushed- 1tblsp
Salt
Haldi
Rasam powder- 1tblsp
Imli pulp 1 tblsp or as much as you want to put in your rassam
For seasoning:
3-4 dry red chillies
1tsp  mustard cumin seeds each
 A few curry leaves
few pudina leaves
1 tblsp urad dal
Pinch of hing,
1 tsp whole dhania/ coriander
1 tblsp crushed garlic.

Method:
Add 3 cups of water in a big vessel. Bring it to boil. Add tomatoes, pumpkins, sliced onion, green chilli, crushed ginger garlic & cumin, haldi, rassam powder, imli pulp & boil all till tender.
 Heat tadka pan.  Heat 1tblsp oil in it. Add red chillis, mustard cumin seeds.. When the will start crackling add curry leaves, , urad dal, hing, whole dhania.crushed garlic & pudina leaves. sauté for a min.  Then pour the seasoning to the boiled rassam. Your rassam is now ready to serve. Serve with hot steamed rice.

Chocolate cookies

Say Good bye to the packaged cookies & say hello to the fresh cookies from your own oven...I baked some chocolate cookies using the traditional cookie recipe..You can make this recipe in a matter of minutes..This is a super easy recipe that yields very satisfactory results. Here is my homemade cookie to munch on with afternoon tea.

Ingredients

2 cups all-purpose flour
1 stick unsalted butter
1 tablespoon baking powder
2 cups powdered sugar
½ teaspoon salt
¾ cup cocoa powder
2 large eggs
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. 
Mix the flour, cocoa powder, baking powder and salt into a bowl and set aside.
Melt butter in room temp. With a hand mixer beat together the butter, eggs, sugar and vanilla on medium-high speed until light & fluffy. 
Combine the dry ingredients until just combined. Gradually blend in to creamed mixture.


Fill a 1/4 cup ice cream scoop with dough; drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies. 


Bake the cookies until they are done for  about 10-14  minutes (don’t over bake) . 




Cool on wire racks & then serve... You can keep them in a air tight container & njoy with hot hot tea..:)

sending this to Spotlight : Valentine's Treat hosted by http://cuisinedelights.blogspot.in &  original spotlight announcement link

Spinach pakoda Kadhi

Kadhi...My all time favorite recipe with hot hot steamed rice...This is a very frequent recipe in my house....I just love to try different type of kadhi recipes...This time I tried something new... I had some spinach in my freeze..so thought of trying something new...then i thought why not palak pakoda with yummy sour kadhi.....& immediately i rushed in to my kitchen gathered all the ingredients & cooked  this yummy healthy kadhi....so friends here is the recipe....

Ingredients:

For pakoda:
Fresh Spinach/  palak -2 cups chopped 
Gram flour- 1 ½ cup
Onion- ½ cup chopped
Grated ginger- 1tblsp
Chopped green chilli- 1tsp
Red chilly powder- 1tsp
Salt as per the taste
Baking pwd/ soda- 1tsp
Ajwain- ½ tsp crushed

For kadhi:
1 cup yogurt
2 tblsp  besan
½ tsp Red chilli powder
Ginger grated 1 tsp
Salt as per taste
2-3 Red chillies
2tblsp oil
½ tsp Cumin/ mustard seeds
haldi a pinch
½ tsp Cumin & coriander powder
Hing a pinch
¼ tsp of fenugreek seeds/ methi
2 cups of water
1 Green chilly- chopped
Curry leaves a few

Method: 

How to make pakoda:

Mix all pakoda ingredients with little bit water & make a thick batter. Heat sufficient oil in a kadhai. Take small amount of batter in hand & drop small small balls in the hot oil to make pakodas.  Deep fry the balls till they turn to golden brown in colour. Drain excess oil on an absorbent paper. 


How to make kadhi:
In a large bowl mix yogurt , besan & grated ginger. Beat well or u can just grind it in a mixer to avoid lumps. 
Heat the pan on medium flame.  Heat oil.  Add red chillies, methi seeds, cumin / mustard seeds. When they will start cracking add chopped green chilles,  haldi, red chilli powder & sauté. Then add the yogurt & gramflour mixture. Add coriander & cumin powder. Cover & Let it boil for 10 -15 min. till the raw smell of gram flour goes.

Add add the palak pakoda to the gravy. Add salt according to your taste. Let it cook for about 5-7 min .


Now the kadhi is ready. Transfer it to bowl.

For seasoning add 1tsp oil in a pan. Add cumin seeds, hing, dry red chilles & curry leaves. Add red chilli powder & pour the seasoning over the kadhi.
Garnish with coriander leaves. Tasty & healthy kadhi is now ready to serve. Goes well with hot steamed rice or paratha.

My version of Chipotle style homemade chicken-rice bowl recipe...

Mexican is closest to Indian food which is why I prefer going out to Chipotle here. I like the Rice bowl over there. Its tasty & healthy too..So I just tried to make this at home...Although it is not exact replica of what the actual recipe is, but I tried my best to make it similar with little changes..It takes some time to prepare but its worth the work....
Flavored chicken combined with rice, corn, salsa, black beans served over assorted toppings..a very healthy, filling & easy to make..Perfect for lunch/ dinner or u can also pack this for your lunch box...:)

So starting with  Cilantro-Lime Rice 

2 teaspoon butter/ olive oil
2 tablespoon fresh cilantro coarsely chopped
1 cup white basmati rice/ brown rice
2 cups water
1/2 teaspoon salt
Juice of ½  Lime
½  tsp pepper

Instructions

In a heavy botton pan , heat  butter over low heat. Add rice & pepper and stir for 2-3mins. Add water and salt, & bring to boil. Add lime juice to it. Now cover, cook in low flame until rice is tender and the water is absorbed, Before serving stir in cilantro.

Other Toppings:

Boneless chicken- 1 lb cut in cubes (marinate with a tblsp curd, roasted garlic powder, black pper, salt, 1 tsp olive oil, dry basil leaves  & Italian seasoning (optional))
2 cups frozen sweet corn (cook corn for 1-2 min in microwave oven or you can stir fry with little bit olive oil)
1 can black beans/ u can soak black beans & pressure cook it till tender with adding salt & water.
green & red peppers sliced 
Romaine lettuce, chopped
grated cheese  as much as you want (mozzarella cheese/ cheddar)
sour cream (optional)

 Heat a little olive oil in a skillet and begin to cook peppers until softened. They should not be too soft they should be crunchy.
Again heat olive oil in pan & add the marinated chicken cubes. stir fry the chicken till they becomes soft & light brown in color. Note: U can also add the canned chicken if u want instead of roasting the chicken cubes.

Ingredients for Fresh tomato salsa

1 cup chopped tomatoes, chopped
1/2 cup chopped onion
1 tsp minced garlic
1 jalapeno pepper or chili pepper minced
2 tablespoons fresh cilantro, chopped
 Salt as per the taste
Mix all ingredients in a bowl & remove excess water.

Guacamole

1 avocado
juice of 1 lime
2 tblsp  cilantro, chopped
1/4 cup red onion, chopped
2 tblsp diced tomato

Method:

Peel and remove seed from avocado.  Chop into small pieces in a medium sized bowl.  Mash avocado with a potao masher & Add remaining ingredients.
To assemble the bowl, scoop a spoonful of rice into the bowl,  then add black beans, stir fried pepper, corn, salsa, chicken, and top with cheese, sour cream , guacamole and lettuce.  Enjoy your Mexican chipotle style  rice bowl. 

sending this to DISH IN 30 MINUTES~ SOUPS & SALADS hosted by http://www.sarasyummybites.com