Saturday, July 19, 2014

Rajasthani Gor Keri

Last week I shared the pickle masala from the book Marwari Vegetarian Cooking by Sanjeev Kapoor. Try this pickle and enjoy the praises that come your way.

Rajasthani Gor Keri
Recipe Source: Marwari Vegetarian Cooking by Sanjeev Kapoor
Ingredients:
  • 1 kg raw mangoes, peeled and cut in ½ inch cubes ( 4 big raw mangoes)
  • 6 tsp salt
  • 1 tsp haldi/turmeric powder
  • 1 kg grated jaggary
  • 200 grms pickle masala
  • 1 tblspn saunf/fennel  seeds

Method:
  • Add salt and haldi to mango pieces in a large glass bowl and mix well.
  • Cover and set aside for 5 to 6 hours.
  • Drain the water that the mangoes release and dry them on a large plate in the sun for 6 hours.
  • Put the cubes in a large glass bowl.
  • Add jaggary and the pickle masala and fennel seeds. Mix well.
  • Cover and set aside for 6 to 8 days stirring twice daily till all the jaggary has melted.
  • Store in glass bottles.

  Linking this to Valli's 'Cooking from Cookbook ChallengeJuly -- Week 3'.




Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Friday, July 11, 2014

Rajasthani Pickle Masala

For the Blogging Marathon Indian States I had picked up a book form the library called Marwari Vegetarian cooking!

Need I say more?

This was an awesome pickle masala I made and sorry I have no pics of the masala (I will upload the pictures soon as I make the masala again) till then enjoy the flavours here.

Rajasthani Pickle Masala
Recipe Source: Marwari Vegetarian Cooking
Ingredients:
  • 100 grms split mustard seeds lightly roasted
  • 100 grms methi/fenugreek seeds, lightly roasted
  • 100 grms dhania/coriander seeds, lightly roasted
  • 300 grms red chili powder
  • ½ tsp haldi/ turmeric powder
  • 1 tsp hing/asafoetida
  • ¼ cup oil

 Method:
  • Heat oil till it smokes. Take it off the flame and cool it completely.
  • In a bowl combine the split mustard seeds, split fenugreek seeds, coriander seeds, red chilli powder, turmeric, asafoetida and mix well.
  • Add the oil and mix again.
  • Store in air tight containers.

  Linking this to Valli's 'Cooking from Cookbook ChallengeJuly -- Week 2'.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Wednesday, July 9, 2014

Mallige Idlis/ Jasmine Idlis


When I was researching idlis the other day (I know that sounds strange but I can be that many times) on Wikipedia, for the first time I read about Mallige Idlis! Now in case you do not know Kannada then Mallige is jasmine and this is what I had in mind.
Jasminum sambac 'Grand Duke of Tuscany'.jpg
Courtesy Google 

Flower in idlis? What? This was my reaction!

So I searched the net and landed here.

The recipe I read compelled me to try these idlis.

I made a total of 40 idlis from the measures below, the pictures I have here are what I did on the first day but I wish I had the time to click the pictures of the idlis I made the next day! They were awesome, soft and so light not to mention delicious!

So what are you waiting for get your ingredients out to make these yum yum yum idlis!

Mallige Idli/ Jasmine Idlis

Recipe Source: Savi Ruchi
Ingredients:

  • 1 cup urid dal / split black lentils, dehusked
  • 1 cup beaten rice /poha /avalakki
  • 2 cups rice (I used sona masuri)
  • 1/4 cup curd should not be very sour
  • salt to taste

Method:
  • Soak the urid dal and the rice at least 3-4 hours.
  • Soak the poha at least 2 hours before grinding.
  • After it is soaked, make a fine paste of urid dal.
  • Grind the rice into a coarse paste then half way through add the soaked poha and grind. It should be rough paste. Use minimum water.
  • Add the curds (see notes below) and mix the two pastes.  Your batter must be a little thicker than normal idli batter.
  • Let it ferment overnight.
  • Next day add salt and mix the batter well.
  • Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the pressure cooker for 20 minutes.
  •  In the case of this idli use a big tablespoon full of batter only. They fluff up so much!
Notes:
  • The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.  If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night itself as I did not fancy waking up one hour early just to mix the curd!
Other idlis you may be interested in are 
The basic idli can be magically transformed! How? 

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, July 7, 2014

Dhania Puri and Spicy Potato Vegetable ~ Baby Shower for Sapana


Life is meant to be cherished, embraced and enjoyed!  

Who demonstrates the philosophy better than a baby?
Who can resist the wobbly bundle of joy that makes all the household dance?
In fact you are happy that you are dancing to the small bundles tunes. Who cries and cries but coos and smiles the moment his needs are satisfied?

Wondering whets wrong with me?  My friend Sapana is having a baby and this is a virtual baby shower that we at Blogging Marathon group have organised for her.

Enjoy the party and feast on the delicious Dhania Puri and Spicy Potato Bhaji that I have made for the party from Sapana's space!! They were a part of my daughters tiffin .

Have a great time Sapana and share lots and lots of pics of the baby!


Dhania Puri

Ingredients:

  • 1 ½ cup wheat flour
  • 1 cup coriander leaves, chopped
  • ½ cup onion, chopped
  • 1 tsp ginger, grated
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala (I did not use)
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tblspn oil
  • Water as needed
  •  Oil for frying

Method:

  • Heat oil in a pan, add cumin seeds, as it started popping add grated ginger and sauté for 1 minute.
  • Add chopped chillies and onions and sauté for 2 minutes.
  • Now add all spices and salt, mix well.
  • Add chopped coriander leaves, cook or 5 minutes and set aside.
  • Take wheat flour in a bowl, add coriander masala and knead to a smooth dough by adding   water as needed.
  • Cover the dough and let it rest for 10 minutes.
  • Make 8 small round balls from the dough.
  • Apply some oil on chakla belan and roll one ball into the size of Puri.
  • Heat oil in a kadhai/wok, slide one Puri at a time carefully and fry from both sides you should get slight brown specks on the puri and you are done.
  •  Repeat with remaining balls.
  • Serve hot with Spicy potato vegetable.

Ever on look out to reduce time spent in the kitchen? Or you have guests and you need a dish urgently? Then this one is for you!

A simple and delicious potatoes vegetable to enjoy with your lunch or dinner! Potatoes…so it has to taste awesome and it can be put together effortless!!

Sapna has used baby potatoes I used regular ones.

Spicy Potatoes

Ingredients:
  • 2 potatoes
  • 1 tsp kasuri methi(dry fenugreek leaves)
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp amchur(dry mango powder )
  • 1 tsp garam masala
  • Salt to taste
  • 2 tblspn oil
Method:
  • Pressure cook the potatoes till cooked well.
  • Peel and prick and cut in pieces.
  • Heat oil in a kadhai/wok add cumin seeds and kasuri methi.
  • As cumin seed crackle, add potatoes and let the cook on both side till a little golden in colour. Flip the potatoes gently to avoid breaking.
  • Now add all spices powder and salt, mix gently to evenly coat the spices.
  • You can add oil If potatoes start sticking to the pan. (I did not).
  • Cook for 4-5 minutes, remove from heat and serve hot with Paratha or chapatti.
  • I served it with Dhania/ coriander Puri.
This is a part of the Baby Shower that we at Blogging Marathon are having for Sapana !

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!


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