Tindora Pickle

Pickle,is preferred in south Indian meals,I love home-made pickles.Used to have this tindora Pickle in our hostel and even my mom makes this at home.I just add salt and chilli powder to taste,never followed a measure.Here goes the recipe





Ingredients:
For Pickle:
Chopped Tindora:1 cup(Wash the tindora,pat dry and leave aside for 1 hr and then cut into small pieces)
Fenugreek Powder:1/2 spn (dry roast fenugreek seeds and make it fine powder)
Mustard Powder: 2 spns (dry roast mustard seeds and make it fine powder)
Salt:To Taste
Chilli Powder:To Taste
Lemon Juice:2 spns
Oil:1/2 cup

For Tempering:
Oil:4 spns
Mustard Seeds:1 spn
Hinge:1/2 spn
Dry Red Chillies:3 no(cut)

Procedure:
1.In a bowl mix all the ingredients listed under pickle,mix evenly and put aside.
2.Now to make the tempering ,heat oil in a pan when hot add the mustard seeds and let them splatter now add dry red chillies,hinge and fry for 1 min,when done turn off the flame and let the tempering come down to room temperature.Now add this tempering to the pickle,mix and let it sit aside for 5-6 hrs and then it ready to serve.
This pickle stays gud for 10-15 days,so better make it in small batches.Make sure that u use a dry spoon each time or else the pickle would spoil when we use a moist spn.

Vegetable Manchurian

Indo-Chineese  food is favorite food for many like me.Used to enjoy this as street food in the evenings in Hyderabad.Of all the items in the menu I mostly prefer having Noodles and Vegetable Manchurian,this can be wet or dry.From may days I'm missing those yummy manchuria and chit-chat with frens :( I made them for my monthly wedding day and enjoyed it with my hubby :D


I saw Sanjeev Kapoor's recipe,followed the exact procedure for dumpling but made sauce to my taste,I just added 2 spns of Tomato Ketchup which is not added in Sanjeev Kapoor's recipe.Manchurian turned out too gud.Click here to view the detailed video recipe by Sanjeev Kapoor.

Palak Pineapple Salad

I'm very found of pineapple but I find it difficult to remove the skin,clean and then enjoy the fruit,but each time I do this I enjoy the taste more :) Ofcourse some yummy things always need little effort,Am I Rite,this time I made a salad rather than eating it just like that.Saw this recipe in a TV show and made it today for my breakfast.GOD the taste was YummmmmY.I usually add chat masala everytime but this salad adds extra flavor with the roasted seaseme seeds and ketchup.U got to try this.


Ingredients:

Pineapple:1 cup(Julienne cut)
Spinach Leaves:10-12(cut into strips)
Tomato Ketchup:2 spns
Salt:To Taste
Chilli Powder:To Taste
Sugar/Honey:1 spn
Seaseme Seeds:2 spns(dry roasted)
Lemon Juice:1 spn

Procedure:


1.In a mixing bowl add tomato ketchup,salt,chilli powder,lemon juice,seaseme seeds(save little for garnishing),sugar/honey and mix well.
2.Now add the cut pineapple and spinach mix well and keep it aside for 5 mins and then serve,garnish it with seaseme seeds before serving.

Sharing this recipe with The Chef and Her Kitchen for her first event 'Only Salads' and Pari's .



Baked Paneer Kofta Curry

Potato and Paneer  tikkis  baked till crisp and added to a rich and creamy white sauce,Paneer Kofta Curry in a restaurant style :) instead of deep frying I baked the tikkis.U can fry the paneer koftas also,its entirely ur choice.Koftas can be in any shape and size,to give them a different look I them into discs.Check the other koftha recipes from my blog Jamun Koftha and Carrot Kofta curry


Ingredients:

For Gravy:
Onion:1 big (diced,blanched and made to smooth paste)
Almonds : 12-15 no (soak them for 1 hr,remove the skin and blend it to smooth paste adding little water)
Cream:1/2 cup
Curd:2 spns
Sugar:1 spn
White Pepper Powder:To Taste
Ginger Garlic Paste:1 spn
Green Chillies:2-3 finely chopped
Salt:To Taste
Oil:2 spns
Garam Masala:A Pinch(optional)

For Kofta:
Potato:2 no(boiled,peeled and mashed)
Grated Paneer:1 cup
Salt:To Taste
Red Chilli Powder:To Taste
Cumin Powder:1/2 spn
Coriander Powder:1 spn
Chopped Raisins:1 spn(optional)
Chopped Cashew:1 spn
Lemon Juice:1/2 spn

Procedure:


For Making Koftas:
Pre-heat the oven at 400 degrees.In a bowl all the ingredients listed under Koftas,mix well and make sure that all the spices are evenly mixed,Now pinch a small ball sized dough and make them into 1/2" thick, line a  baking sheet  with aluminum foil and spray some oil,lay them paneer discs on the baking sheet and bake them for 8 mins on one side,bring out the sheet and flip the paneer disc to the other side and bake for another 8 mins.When done transfer the paneer koftas on to a cooling rack.

For Making Gravy:
Heat oil in a pan,when hot add ginger garlic paste fry till the raw flavor is removed,add cut green chllies and fry for 2 mins.Now add the prepared onion paste and fry till oil seprates,add the almond paste,mix and add salt and pepper powder to taste,add cream ,mix well and bring it to a boil,now add the beaten curd,mix and cook it on low flame for 4-5 mins.Sprinkle Garam masala and remove from flame.

When done take the gravy in to a bowl and add the koftas,wait for 5 mins this helps the koftas to absorb the gravy,serve hot with Chapathi/Pulka.

Paneer Tikka

A yummy starter with a hot bowl of soup is always a good combination and I'm a big fan of this combination.Had a block of paneer left in the fridge from long time and its nearing the expiry date,had to use it before.My hubby is not a big fan of paneer,but I love Paneer,hez not home for lunch today,so I got a chance to make my favorite food,so planned to make Paneer Tikka.


Ingredients:

Paneer:1/2 packet(I used Nanak Paneer)
Capsicum:1 medium (cut into same size of paneer cubes)

For Marination:

Beaten Curd: 5 spns
Ginger Garlic Paste:1 spn
Chilli Powder: To Taste
Salt: To Taste
Tikka Seekh Kabab Masala: 1/2 spn- 1 spn(adjust to ur taste)
Red Food Color:A Pinch
Cumin Powder: 1/2 spn
Lemon Juice:1/2 spn

Procedure:

Mix all the ingredients listed under marination in a bowl and transfer this mixture into a zip lock cover and put the paneer and capsicum pieces in the zip lock cover and toss well so that all pieces are well coated with the marination mixture,and put them in fridge for 3-4 hours,this helps the paneer and capsicum to absorb the flavors.

After 4 hours of chilling time take out the zip lock cover from the fridge,heat the tawa and drizzle little oil,when hot put the paneer and marination mixture on to the tawa and fry till the mixture becomes dry.Turn the paneer pieces to roast/cook on both sides evenly.
Serve it hot with Green Chutney/Mint Chutney.

Idly Kurma

Idly Kurma,a snack item which my grand mom n mom used to make with the left over idly.This idly dish tastes delicious and unique with the tangy touch of Tamarind.I love to eat the onions/tempering cooked along with the tamarind juice.Sending this recipe to My Innovative Kitchen for the event Twisting The Traditional-Idly.Here goes the recipe.


Ingredients:

Idly: 8 no (cut each idly into 4 quarters)
Onion:1 medium(chopped)
Urad Dal:1 spn
Cumin Seeds:1 spn
Mustard Seeds:3/4 spn
Chenna Dal:1 spn
Hinge:1/4 spn
Turmeric Powder:1/2 spn
Thick Tamarind Jucie: 3/4 cup
Sugar:1/2 spn
Curry leaves:6-8(chopped)
Salt:To Taste
Green Chillies:4 no(slit)adjust to ur taste
Oil:2 spns

Procedure:

Heat oil in a pan,when hot add chenna dal,urad dal,cumin seeds,mustard seeds and fry till they turn golden color,now add the chopped onion ,chillies,curry leaves and fry till onion becomes soft and translucent,add hinge,turmeric powder and fry for a min,now add the tamarind juice,mix well and fry till the moisture is evaporated from the tamarind juice,add salt to taste and sugar,mix well and then add the cut idly pieces and mix so that the idly pieces are well coated with the tamarind mixture.Cover and cook for 2 mins.Finally garnish with coriander leaves and serve hot.

Baked Idly Sandwich

Twist The Traditional is the event happening at My Innovative Kitchen and the Traditional item selected for this month is Idly.Its a lovely event for me as I can learn more recipes to give a twist to Idly,I can't have idly as it is.I feel Idly is 'fever food'. :P after seeing this event I wanted to make Idly upma but I saw this Idly Sandwich in a TV show.The original recipe calls to fry the stuffed and steamed idlies,I didn't want to add calories by deep frying so I baked it instead.final result was same,except the even coloring,the sandwich  is crispy and yummy.


Ingredients:


Idly Batter: 2 cups

For Stuffing:


Green Peas:1 cup (cooked and ground to fine paste)
Potato: 2 medium (boiled peeled n mashed)
Onion:1 medium (finely chopped)
Curry Leaves: 6-8 (finely chopped)
Salt:To taste
Green Chillies: 4 or adjust to taste (add little salt,1/2 spn of cumin seeds and make into smooth paste)
Oil:2 spns
Turmeric Powder:1/2 spn
Lemon Juice:1 spn (optional)

Procedure:


Heat oil in a pan,when hot add the chopped onions and fry till they turn golden color,now add the smooth green chillies paste and fry for 2-3 mins,add chopped curry leaves,pinch of turmeric powder,mix well and now add the mashed potatoes and green peas paste,add salt to taste and fry till the mixture becomes dry.Finally add lemon juice,mix well and turn off the flame.Let this peas and potato masala cool down.Make small tikkis with the cooled potato n peas masala and keep aside.

To Make Stuffed Idly:


Add some water to the Idly making vessel and put in on flame,now grease the idly plates and add a spn of idly batter and now place the potato peas tikki and then cover it with more idly batter and repeat the same with all the tikkis and steam these idlies in the idly making vessel and steam them on medium flame for 12-14 mins,when done turn off the flame and wait for few mins and let the steam come down.

Baking The Stuffed Idly:


Pre-heat the oven at 450 degrees,now line a baking sheet with aluminum foil,spray some oil and place the idly on the prepared sheet and spray some more oil on top of the idlies and pop them into the pre-heated oven and bake for 15 mins,now pull the baking sheet out and turn the idlies on to the other side and bake them again for another 15 mins.When done take them out from oven and let them cool for 5 mins and cut the baked idly into half and serve it hot with tomato ketchup/green chutney.Sprinkle little chat masala if u like.

Variations:
U can make the stuffing of ur choice and if u r ok with deep frying u can fry them instead of baking.

Tri Color Capsicum Masala

Tasted this recipe at a relatives place,liked it but couldn't get the exact recipe from her.She just told me that its made with peanut paste.so I made it to my taste and it turned out gud.

Ingredients:


Red Capsicum: 1 no (cut)
Green Capsicum: 1 no (cut)
Orange Capsicum: 1 no(cut)
Onion:1 no(finely chopped)
Peanuts:3/4 cup(dry roast till golden color and blend it to a smooth paste adding little water)
Ginger Garlic Paste:1 spn
Salt:To Taste
Turmeric Powder:A pinch
Chilli Powder:to Taste
Cumin Powder:3/4 spn
Coriander Powder:1 spn
Garam Masala Powder : 1 spn (or adjust to taste)
Oil:3 spns

Procedure:


Add oil to pan,when hot add chopped onions and fry till golden color,now add the ginger garlic paste and fry till the raw flavor is gone,now add the tri colored cut capsicum pieces and fry for 3-4 mins,till the capscium are half done.At this stage add the peanut paste and mix well,add salt,chilli powder,turmeric pwd,cumin powder,coriander powder,garam masala,mix well,add some water and cook it covered till oil separates,stirring occasionally.Finally aadd chopped coriander,mix and serve hot with rice/chapathi/nan.

Khandvi-Indian Cooking Challenge,December

Khandvi,a famous Gujarati snack,this is chosen as  by Srivalli for Indian cooking Challenge,December 2010.I never made it before but tasted it many times at a Gujarati Restaurant.I almost forgot about this challenge,finally could make it on Jan 14th and couldn't post it on the posting day.Better Late than Never.
I chose Lataji's recipe.


Ingredients:
Gram flour / Besan - 1/3 cup (heaped)
Curds / Yogurt - 1/3 cup slightly sour, beaten
Water - 1 cup
Salt as per taste
Sugar - 1 tsp (opt)
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Asafetida / Hing - 1/4 tsp
Cooking Oil - 3 tbsp

For tempering :
Cooking Oil  - 2 tsps
Mustard seeds 1 tsp
Sesame seeds 2 tsps

For Garnishing:
Grated Coconut - 2 tbsps
Fresh Coriander Leaves, chopped -  2 tbsps

Procedure:
Keep a thali or a flat plate well greased ready before proceeding to cook.
In a bowl, take the gram flour, salt, ginger-chilli paste, beaten curds and water and mix well.
The batter should be of smooth thin batter, free of lumps.
Add the sugar, asafetida and turmeric powders also at this stage.
Heat oil in a thick bottom pan and add the prepared batter.
Cook the batter, stirring continuously until well cooked.
You can know it is cooked with the batter turns a light brown tinge, glaze from the oil and will not stick to the walls of the pan.
The batter should still be in a semi liquid state, tipping more towards solid state.
Over cooking will result in a mass that will not spread evenly.
Transfer the cooked batter quickly on to the flat greased plate and with the ladle spread the batter to a thin sheet over the surface.
This has to be done very fast as the batter will thicken as it cools and become difficult to spread.
Using a knife make strips of this sheet. Roll each strip into spirals.
Place them in a separate dish.
If the batter has been cooked evenly and correctly, the strips will easily roll and not crack in the middle.
Heat another pan with oil, Splutter mustard and sesame seeds. When they crackle pour them over the rolled khandvis. Garnish with a generous sprinkling of fresh, grated coconut and chopped coriander leaves.

I could not spread the batter too thin,but I didn't face any problem in rolling them,but I have to make sure that I roll them thin for the next time.Finally the experience of making this Yummmy snack is too gud.

Ariselu

Wishing U n Ur Family A Happy Makara Sankranthi :) for this Sankranthi I made Ariselu today,they came out well.Will share the recipe on Monday as I'm busy in festive mood.

Lasagna Fritta

Rarely we visit Olive Garden,we don't have this in our city,we went there on Christmas Eve as my hubby wanted to have Ever Ending Pasta,we missed the point that the offer was only for a limited time,ofcourse my hubby was disappointed and he had to go with regular menu items.We found Lasagna Fritta in the Starter section and ordered it,we really loved the taste.Stuffed Lasagna Fritta Served with Alfredo sauce and Marinara hmmmm taste was heavenly.Came home and googled for the recipe,got one but modified to our taste.Here goes the recipe


Ingredients:
Lasagna Sheets:4 no
Alfredo Sauce:1/2 cup
Marinara Sauce:3 spns
Oil: For Deep Frying

For Filling:
Ricotta Cheese: 1 cup
Fresh Parsley/Fresh Basil Leaves : 2 spns (cut the leaves into strips)
Italian Seasonings:1 spn (crushed)
Salt:To Taste
Pepper Powder:To taste

For Coating::
Milk:1 cup
Egg:1 no (beaten)
Bread Crumbs : 1/2 cup (I used store bought seasoned bread crumbs)

Procedure:
1.In a pot of water add salt and bring it to boil,put the lasagna sheets and cook them covered for 10-12 mins,when done drain the water and lay the sheets on a plate immediately and let them cool else they would stick together.
2.Take a bowl and mix all the ingredients listed under filling,mix well and scoop 2 spns of the ricotta chesse mixture on to the lasagna sheet spread in the spread and close the lasagna sheet,repeat the same with all the lasagna sheets and chilli them in freezer for 2-3 hrs,this helps the filling to stay in the sheet rather than coming out.
3.After the chilling time take the stuffed Lasagna and cut length wise into half.
In another bowl add milk and beaten egg together and put aside.

4.Heat oil for deep frying.When the oil is ready dip the stuffed Lasagna into the egg and milk mixture,and them coat it with bread crumbs all over and then deep fry them in the oil till they turn golden color.
5.When done take them to a paper towel and arrange them on to a plate.
6.Spread the warm Alfredo sauce(I just kep it in microwave for a min) on to a plate and arrange the fried Lasagna and top it up with little marinara sauce and serve hot.

I made the filling to my taste,but u can make some variations like add some fresh cheeses or seasonings to ur taste.Serve the dish immediately or else the Lasagna sheets will loose their crunchiness and become soggy.

Orange Soda

Simple home-made orange Soda.Listening to the name,my hubby 1st said No,I don't want it.I just asked him to sip and just taste it,the next moment his expression is WOW,thats yummmmy :)



Ingredients:

Fresh Orange Juice: 1/2 cup
Simple Syrup:To Taste(Take equal ratio of water and sugar,mix them together till sugar melts,put on stove and bring to a boil,this is called simple syrup)
Sparkling Water: 1 cup

Procedure:

Mix Orange juice and simple syrup together and pour it in a glass.Now top up the glass with sparkling water,stir and serve cold.

Mushroom Dum Biriyani

Mushroom Biriyani,I made it in a dum style,got to know about this recipe from ETV,Abhiruchi program.I
tried it the very next day I saw this recipe.It turned out too gud.Here is the recipe.


Ingredients:
Mushrooms:1 Can,cut into halves  (u can even use fresh mushrooms,blanch the fresh mushrooms and quarter them)
Frozen Peas:1/2 cup (optional)
Rice:1 cup (soak for 30 mins,drain the water and put aside)
Whole Garam Masala : Cloves,Cinnamon,Bay Leave,Shahjeera, Cardamom,Star Anise
Green Chillies:3-4 Cut Length Wise
Chopped Mint:1/2 cup
Salt: To Taste
Water: 3 cups
Oil/Ghee: 2-3 spns

For Marination:
Fried Onions:4 spns
Curd: 3/4 cup
Chilli Powder: To Taste
Ginger Garlic Paste:1 spn
Coriander Powder: 1/2 spn
Turmeric Powder: A Pinch

Procedure:
Marinating Mushrooms: 
In a bowl add the cut mushrooms,curd,salt and chilli powder to taste,ginger garlic paste,coriander powder,turmeric powder,fried onions and mix well,coat the mushrooms well with curd and leave the mixture covered for 15 mins.

For Preparing Briyani Rice:
In a cooking pot pour 3 cups of water add a spn of ghee/oil,bring it to boil add whole garam masala, green chillies, mint,salt to taste,stir well and add the soaked rice and cook it covered till the rice is 70% done.Now drain the water completely and put aside

Assembling Biriyani:
1.In a pan add a spn of ghee,allow the ghee to melt now add the marinated mushroom mixture,frozen peas and fry for 4-5 mins.
2.Spread the mushroom mixture evenly in the pan,now layer the 70% cooked rice evenly,sprinkle finely chopped mint,fried onions and a spn of ghee on rice and cover the pan with aluminum foil and cover it with a lid,so that no steam escapes out,let it cook for 15 mins on medium flame.
3.Remove the foil and serve hot with raitha.

Variations:
I used Canned Mushrooms and store bought fried onions but u can substitute it with fresh mushrooms and onions.When u r using fresh Mushrooms blanch them in hot water and proceed in the same procedure as above.To make fried onions,slice the onions very thin and shallow fry the onions till brown n crisp by sprinkling little salt.

Tres Leches Cake

Tres Leches cake,made for Zero Night Celebrations and welcoming the new year with new hopes and desires.Made this cake for the second time.I made it for our wedding anniversary party last year.It was big hit,but I didn't frost the cake and forgot to click the pic,made it again and decorated this time.I saw this recipe from Showmethecurry  it turned out too good but this time I didn't have more time in baking it from scratch so use a cake mix,even it tasted YummmmY :)


Ingredients:

White Cake Mix : 1 pack
Evaporated Milk: 1 can
Heavy Whipping Cream:1 pint
Sweetened condensed Milk:1 can
Fruits:For topping

Procedure:

1.Grease a Spring foam pan and pre heat the oven as per the packet directions.
2.Prepare the cake batter with cake mix using eggs,water and oil as per the directions.When the cake is baked bring it out from the oven and let it cool down now using the fork poke holes on the cake.
3.In a bowl mix in the evaporated milk,heavy whipping cream and sweetened condensed milk in a bowl and mix well.
4.Put 3/4 cup of milk mixture aside and pour the remaining milk mixture on to the poked cake and put it in fridge for 2 hours,let the cake absorb all the milk.By now all the milk will be absorbed.Carefully remove the spring foam pan.Cake will be left on the cake pan base.
5.Frost the cake with whipping cake and decorate it with fresh fruits of ur choice.


Slice a piece of cake and serve it with some milk mixture that is set aside if u like.

Hope U all had a fun filled new year celebrations.Our New year started with fun and a sweet news :)