Sunday, July 27, 2014

Mashed Potatoes

Mashed Potatoes

By now you know that September and May are busy months for us at Blogging Marathon.

This month round we are blogging International dishes to make things a little difficult we are doing it in an alphabetical order.

 So I am making my dishes for the marathon, for one such dish I made mashed potatoes as a side. I did not expect the girls to go crazy over the mashed potatoes so I made very little… okay, that is an excuse, I ran out of potatoes , the girls went crazy over the mashed potatoes of course they loved the main dish, that was expected !

Since then I make the mashed potatoes regularly!  Here is what I do.

Saturday, July 19, 2014

Gor Keri

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.

My friends have been corrected by my friends that Gor Keri is a Gujarati dish so I am changing my category from Rajasthani to Gujrati. Thanks Vaishali and Preeti!! 

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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