Saturday, May 9, 2015

MANGO PICKLE (PUNJABI STYLE)

I love North  Indian style pickle, This recipe is adopted from Tarala Dalal's cookbook. I have noted down long back . My kids love this pickle. 







INGREDIENTS

Mango (cut into cubes)   -  6 cups

Turmeric powder   - 2 tsp

Fennel seeds -  1/2 cup  (coarsely grounded)

Fenugreek seeds  - 1 tbsp

Mustard seeds   -   2 tbsp

Onion seeds (kalonji)  - 1 tbsp

Hing -   1/2 tsp

Chili powder -  4 tbsp

Mustard   oil  -  1 to 1 1/2 cups

Salt - 8 tbsp


METHOD

Combine Mangoes, turmeric  powder and salt and toss well.

Cover it with muslin cloth and keep it in the sun for 2 days.

Combine fennel seed powder, fenu greek , kalonji,  hing, chili powder in a bowl and mix well.

Add the mangoes and toss well.  

Heat the mustard oil until it smokes.

Let it cool nicely.

Add the oil to the mangoes and mix well.




Cover with  cloth and keep under the sun for 3 to4 days.

Transfer in to a sterilized container.


Note

Adjust spices according to your mangoes measure.

Always use a dry and clean spoon .

Goes well with parota or curd rice. 

This is taking part in valli's CC challenge.














Saturday, May 2, 2015

ADAI

I am very happy to join Valli's cook from cook book challenge. I am a big fan of Chef Venkatesh Bhat. I had made a note of this recipe from his TV show. Adai is a common recipe which everyone makes in home. This recipe was different from what we make in our family. 





INGREDIENTS

Table  - 1


Raw rice   -  1 cup
Urad dhal -- 1/2 cup
Channa dhal - 1/2 cup
Toor dhal   -- 1/2 cup
Red chili - 8 to 10
Cumin seeds  -- 2 tsp

Table -- 2

Onion  -1 
Green chili -2
Coriander leaves - 1/4 cup


Salt , hing and sugar  as needed.


METHOD

Soak all the ingredients given under table - 1 for one hour.

Grind coarsely.

Add  Salt , sugar and hing to the batter.

Chop green chili , onion and coriander leaves and add to the batter and make adai.



You can serve with Avial , vellam or tomato chutney.



Thursday, April 16, 2015

MOONGDHAL COCONUT MILK PAYASAM


Hi all , this month I am paired with Saraswathi . She gave me any dhal and jaggery. Usually I make this with milk , this time i used coconut milk.






INGREDIENTS

Moongdhal - 1 cup (cooked)
Jaggery - 3/4 cup (grated)
coconut milk - 1 1/2 cup
Cardamom - 1 pinch
Ghee - 1 tbsp
Cashew and raisins  for garnishing  


METHOD

In a pan heat ghee and fry cashew and raisins.
Keep it aside.

In the same pan add cooked moongdhal and grated jaggery. Let it blend ,

Add coconut milk and adjust the consistency and add cardamon powder. 

Garnish with cashew and raisin.




Thursday, December 18, 2014

THINAI (FOXTAIL MILLET ) SWEET PONGAL

Hi all,

I am paired with  Joanne T ferguson this month. I used foxtail millet and organic jaggery for making this chakkarai pongal. This tasted yum and kids enjoyed.


INGREDIENTS

Foxtail millet - 1 cup

Moong dhall -1/4 cup

Jaggery - 1 cup

Cardamon powder - 1 pinch

Ghee -2 tbsp

Cashew for garnish

METHOD

Dry roast moong dhall until it changes it colour.

Combine moong dhall , foxtail millet and add 3 cups of water and pressure cook for 4 whistles.


Dissolve jaggery and stain it. Make thick  jaggery syrup. Add cardamon powder.

Add the cooked mixture in to that and mix well.

Heat ghee and roast cashews , add to chakkara pongal.

Enjoy hot chakkara pongal.



Tuesday, November 18, 2014

KAMBU (PEARL MILLET) MASALA DOSA


This month I was paired with Veena Shankar. She gave me any millet with potato, I choose Pearl 

millet . I made masala dosa it tasted yum. I also stuffed pav bhaji's Bhaji it tasted too good.





INGREDIENTS

Urad dhall  - 1/4 cup
Boiled rice -  1 cup
Pearl millet - 1 cup
Fenugreek seeds - 1 tsp
salt as per taste

FOR MASALA

Potato - 4 ( boiled)
Onion - 1
Green chili - 1
salt to taste
Turmeric powder - one pinch
Oil, musturd seed, urad dhall for tempering

METHOD

Soak the ingredients separately for 5 hours and grind it together.

Let it ferment for 7 to 8 hours.

Heat oil in pan and splutter musturd seed and urad dhall.
Add chopped green chili , turmeric powder and chopped onions. 
When onions changes in to pink add mashed potatoes and cook well.


Heat dosa pan and make dosa  and keep the potato masala and serve,

Monday, October 20, 2014

CHOCOLATE BURFI

 
Every body will be busy in making Diwali sweets and savory. I prepared this which I learnt from my tailoring teacher. It tasted yum and kids love this.
 
 
 
 
INGREDIENTS

Maida / All purpose flour - 1cup
Milk powder - 1 cup
Sugar - 1 cup
Coco powder - 2 tbsp.
Cashew - few
Ghee - 1 tbsp.

METHOD

Heat 1/2 tbsp. of ghee and roast maida for 2  to 3 minutes.

Mix milk powder, roasted  flour and coco powder.


 
 
 
In a heavy bottom pan add sugar and make syrup. when it comes to one string consistency leave for one minute and switch off the gas.

Add the mixed powder flour coco powder and ghee to that and mix well.

Grease  a plate with ghee and pour the mixture and garish with cashews.



When it cools down cut into your desired shapes.

I have made this with one string consistency, It tastes soft like a chocolate.

If you want little hard like a burfi you can leave the sugar syrup to two string consistency.




Sunday, October 19, 2014

MOONG DHAL LADDU

 
 
Time to reveal the secret ingredient given my Anu Kolan. She gave me moong dhall and jiggery. Usually I make payasam , but this time I  tried this laddu, it was yum and protein rich and iron. Since I used organic jaggery  it is dark.
 
 
 
 
 
INGREDIENTS
 
 
Moong dhall - 1 cup
 
Jaggery - 1cup (I used Organic)
 
Elachi powder - one pinch
 
Cashew - few
 
Ghee  - 4 to 5 tbsps.
 
 
METHOD
 
Heat one tea spoon of ghee in a pan and roast the moong dhall.
 
Grate the jaggery. Ground the moong dhall to powder.
 
Mix powder and jaggery and cashew and ghee.
 
Make  laddu out of it.
 
 
 
 
 
 

 

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