Posts filed under ‘ginger’

Back to School with Egg Bhurji Stuffed Pita Pockets

Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.

Continue Reading July 2, 2016 at 3:27 am Leave a comment

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm 1 comment

Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not 🙂

Pumpkin rolls 040

Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked 🙂

IMG_0809

This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

Pumpkin rolls 031.jpg

Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)

Ingredients:

1/3 cup warm milk

2 tbsp honey

2 tsp instant yeast

1/2 cup puréed pumpkin (unsweetened)

40gm butter, melted

1 egg

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1/2 tsp cinnamon

1 tsp powdered dry ginger

1/2 tsp allspice

5 to 6 pecans, sliced into 3 vertical sections

Method:

Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.

Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.

Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.

Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).

Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.

Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.

I served them with a hot soup.

 

November 25, 2015 at 5:35 pm Leave a comment

Desi Health Bites- Multigrain Daliya Hot Pot

I am back with another recipe showcasing my love for multi-grains again for the #Fortunehealthbites – Multigrain Daliya Hot Pot . It’s a Hot Pot alright – but a quick, no meat and no bake kind of Hot Pot- unlike the ‘Lancashire Hot Pot’ which inspired me for the basic idea and presentation for this recipe.

Daliya or the broken grains/Lapsi of wheat is the most commonly used in Indian cuisine for making savoury as well as sweet preparations. Jowar and Bajra groats are traditionally used to make ‘Khichada’, a spicy version of the Khichdi.

With the appearance of organic stores in town/online there is a now a variety of Daliyas easily available. My pantry now hosts an array of these nutritious, relatively quick to cook Daliyas .

daliya hot pot

I have flavoured this Hot Pot with Allspice, just because I have these flavourful leaves growing abundantly in my kitchen garden. The grilled sweet potato garnish adds some crunch to the Multigrain Hot Potmaking it look like a ‘gourmet’ makeover of the humble Khichdi, while still maintaining its ‘Comfort Food’ status.

Daliya Hot Pot 1

I had recently switched over from Sunflower to Ricebran oil as per suggestion from my all knowing elder brother 🙂  and then as if on cue, Fortune Foods sent over their Rice Bran Health oil.

Fortune rice bran health oil has a key micronutrient called “oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol,increase good cholesterol and keeps your heart healthy, making it a healthier choice.

Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

Antioxidants improve health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity.”

Fortune Rice Bran Oil

“Also I learned that it is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micronutrients intact. It has a darker appearance primarily due to Oryzanol.

It is enriched with a gamut of nutrients and is good for heart, immunity, skin and hormones. It is appropriate for people of all ages”

Here’s the recipe for my recipe for the Multigrain Daliya Hot Pot

Multigrain Daliya Hot Pot

Serves 4-5

Ingredients

1 ¾ Cups mixed Daliya (Broken :wheat,jowar,barley,Buckwheat,corn,rice- any or all of these)

¼ cup green moong dal

¾ cup chopped veggies ( Beans,carrots,peas,beetroot,beetgreens,red pumpkin etc..)

1 small onion finely chopped

1 small Tomato chopped

½ tsp grated ginger

2-3 garlic pods crushed (optional)

1-2 Allspice leaves of Bay leaves

Handful of mint leaves torn into pieces or you can use coriander leaves

5-6 cups of vegetable stock/water (for porridge like consistency)

Salt to taste

For the tempering

3 tsp Fortune Rice bran Health oil

2 tsp cumene seeds

2 tsp mustard seeds

½ tsp turmeric powder

½ sp Asafoetida

3-4 dried red chillies torn into pieces

2-3 tbsp peanuts (optional)

For the Hot Pot Topping

2 large Sweet Potatoes sliced

½ tsp crushed black pepper

1 tsp Rock Salt or to taste

7-8 mint leaves torn into pieces

2 tsp Fortune Rice bran Health oil

Juice of ½ a lime

Method

In a bowl Mix the crushed black pepper,rock salt,lime juice,mint leaves & oil.

Pour over the sliced sweet potatoes and rub all over.Keep aside.

Wash the Multigrain Daliya and the green moong dal with water.

In a pressure pan, heat the oil.

Add the mustard seeds and once they crackle add the cumene seeds.

Add the turmeric powder,asafoetida,dry red chillies and peanuts .Stir for minute.

Now add the Allspice/bayleaf and the chopped onion, crushed garlic and grated ginger. Sauté for a minute.

Add the chopped tomato and cook for a few seconds.

Add the veggies next and mix well.

Now add the multigrain Daliya along with the green moong dal. Mix again.

Add ~ 5-6 cups of Vegetable stock or water (for porridge like consistency).

Add salt.Cover and cook for 1 whistle+10-12 mins on SIM or till the Daliya is cooked.

Meanwhile, grill the Sweet potatoes on a griddle pan on the stove top or in the oven ~ 10 minutes on each side- till they are just cooked.

Take out the Hot Multigrain Daliya in a flat bottom serving bowl.

Garnish with the mint leaves.

Top all over with the grilled sweet potatoes and serve hot immediately.

Pomegranate + green onion Raita and roasted Nagli/Ragi papad make great accompaniments for the Multigrain Daliya Hot Pot.

Daliya Hot Pot 2

Notes:

If you have the time, soak the mix Daliya and the green moong dal in water for about half an hour. This can reduce the cooking time.

The veggies can be chopped in advance and refrigerated in airtight containers.

Fresh Basil is also a good option as a garnish for the Hot pot instead of Mint or coriander.

This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods 

Check out more Desi Health Bites by all the awesome Food Bloggers here at Fortune Food

March 20, 2015 at 10:04 am Leave a comment

Saying Goodbye 2011 with Gingerbread Cookies

‘Stay Tuned’ that’s what I said in my last post- 3 months back! Those of you who ‘stayed tuned’ thanks a lot- I really appreciate your patience, those who didn’t please come back..coz I am back! 🙂 Yes the hectic life is getting the better of me and is keeping me very very busy and still I wanted to drop in here for the last time in 2011 with a simple recipe for Gingerbread cookies.

I am hoping 2012 will be a much better year for me- blogwise; I hope I can be more regular so that I can share my kitchen adventures (there have been many!) with you more often.

The Gingerbread cookies; Almost everyone has a recipe for them. Mine is from a lovely book called ‘Home Baking’. This book (publisher: parragon book) is packed with recipes to suit all tastes and occasions -from pies to tarts to muffins and biscuits, simple cakes to elaborate gateaux. So don’t be surprised if you see some more holiday recipes from the book in the New Year.

With 2 small vacationing kids at home, I ran out of ideas to keep them away from any mischief! The little one is quite a handful and the 6 yr.old gets bored easily without any activities.  Gingerbread cookies kept them busy for almost 2 days- 1 day cutting and baking, the next day for decorating. I didn’t have the gingerbread men cookie cutters so our gingerbread cookies are all shapes from Halloween to Christmas 🙂

The cookies were absolutely delicious with the warm ginger + spice flavour and were consumed in no time by the 2 little elves in my kitchen.

Here’s the recipe:

Gingerbread cookies from ‘Home Baking book’

Ingredients:

115g butter plus extra for greasing(I used Amul butter)

450 g plain flour(Maida), plus extra for dusting

2 tsp ground ginger (Soonth)

1 tsp mixed spice (I used apple pie spice mix)

2 tsp bicarbonate of soda

100 g golden syrup

115 g light muscovado sugar

1 egg beaten

To decorate

85 g icing sugar

3-4 tsp water (or as required to make a thick paste)

Method:

Preheat oven to 160oC

Grease 3 large baking sheets.

Sift the flour, ginger, mixed spice, and soda bi carbonate together into a large bowl.

Place the butter, syrup and sugar in a sauce pan over low heat and stir until melted.

Pour onto the dry ingredients and add the egg.

Take care the butter mixture is not too hot or the egg may scramble.

Mix together to make a dough.

The dough will be sticky to begin with but will become firmer as it cools.

You can store the dough in a plastic wrap upto a week in the refrigerator.

On a lightly floured work surface, roll out the dough to about 3mm/1/8th inch thick and stamp out different shapes of your choice.

Place on the prepared baking sheets. Re-knead and re-roll the trimmings and cut out more shapes until the dough is used up.

Bake in the preheated oven for 15-20 minutes or until firm and lightly browned.

Remove from the oven and leave to cool on the baking sheets for a few minutes, then transfer to wire rack to cool completely.

To Decorate:

Mix the icing sugar with the water to a thick consistency. Place the icing in a small polythene bag/piping bag and cut a tiny hole in one corner. Pipe the desired design on to the cooled biscuits.

Let the icing dry and if you have any left by then store in an airtight container. I didn’t have any left to store! 🙂

I will be hosting a Giveaway in the New Year 2012! So please stay tuned till then 🙂

Till then its Goodbye 2011 …

….see you in 2012 : another New year..lots of new dreams,hopes,ideas and recipes!

 

December 30, 2011 at 4:34 pm 1 comment

Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:

Ingredients:

7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying

 Method:

Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:

Ingredients:

2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste

 Method:

Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.

 

Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork

August 22, 2010 at 8:17 pm 19 comments

Monsoon Magic-Minty Dal Vada

Dark clouds, light showers, gentle breeze; spent the most magical weekend lounging in front of the TV with hot spicy food and Ginger Chai.

Our garden now wears a fresh green coat. Flowers bloom and my herb garden is alive again! The Monsoon has brought fresh new life to the surroundings.

This Minty Dal Vada is a rainy day ‘comfort food for the soul’!Mint, Coriander, green chillies, and ginger together lend a delectable flavor to these crunchy Chana Dal (Bengal gram) fritters. The hot spicy Vadas are a perfect tea time snack accompanied by a cup of fresh ginger tea or are great party starters.

Here’s the recipe:(recipe source- my Mother-in-Law)

Minty Dal Vada recipe

3 cups Chana dal soaked in water for 2-3 hrs

1 cup grated fresh coconut

1 bunch mint leaves cleaned, washed and chopped

Few coriander sprigs,

1” piece ginger chopped,

8-10 green chillies chopped (or as spicy as you like)

2 small onions finely chopped

Salt to taste

Oil for deep frying

 Drain the water from the Dal. Spread on a kitchen towel to soak up the moisture.

Coarsely grind the Chana dal with the salt, coconut, mint, coriander, green chillies and ginger. (Do not grind to a fine paste)

Just before frying add the chopped onions and mix well.

Shape lemon sized balls of this mixture to small patties like fritters.

Deep fry on medium heat till golden brown.

Serve hot immediately.No accompaniments necessary!

 Note: As a variation you can substitute the Mint with other herbs like dill.

July 5, 2010 at 5:38 pm 4 comments

Power Parathas- Veggie stuffed Spinach Parathas.

We had some guests last night for dinner; one of our family friend’s daughter is getting married. We celebrated her engagement earlier with Chaats.Now for the pre-wedding dinner (this is called ‘Kelvan’ in Marathi) I wanted to make something substantial yet different. Also there were two grandmothers coming, so I had to plan something accordingly.

This was the time I felt the need for a ‘Menu Planner’ website! You feed what you need;

Prewedding dinner+substantial+Something different+2 grandmothers and press Search!

And then automatically you get the planned Menu:

Veggie stuffed spinach parathas

Boondi Raita

Tricolored Penne pasta

Mushroom fried rice

Fruit Salad with Raspberyy Jelly and Custard

(Anytakers for such a website??)  

Yes that’s the spread that I cooked finally. It’s really a spread since it spans cuisines from many countries! Indian to Italian to Chinese. As you can see I did not follow any theme! But they loved it!J

I will post the recipes one–by-one as and when I can. __________________________________________________________ 

Veggie stuffed Spinach parathas recipe

_____________________________________________________ 

 veggiespinachparatha.jpg

(You have to excuse the poor photos. I had to click them before the guests arrived and after slogging in the kitchen for the whole evening I was too tired to take extra efforts!)

For the cover:

1 bunch Spinach/Palak

~  2 ½ cups Wheat Flour

1 tsp green chilly paste

1 tsp cumene powder

1 tsp coriander powder

Salt to taste 

For the stuffing:

3/4th  cup cauliflower florets

3/4th  cup finely grated Carrots

3/4th  cup French beand finely chopped

3 Potatoes boiled, peeled and mashed

½ cup Paneer (cottage cheese) grated

Handful of fresh green coriander leaves finely chopped

2 tsp ginger-green chilly paste

Salt to taste 

Oil/butter for frying the parathas 

†For the cover:

† Clean and Wash the Spinach leaves thoroughly. Keep the stems as much as possible. Blanch the Spinach leaves; Bring about 2 cups of water to a boil. Add a pinch of sugar and little salt. Add the spinach leaves and cook uncovered for ~5-8 minutes. Strain the water (don’t discard the water) and immediately add the cooked spinach to cold water. This helps to retain the green color of the spinach. Alternatively you can blanch the spinach in the Microwave.Puree the blanched spinach.

†In a wide bowl add the wheat flour, spinach puree and all the ingredients for the cover.

†Knead into a soft lovely green dough ball. Add water if necessary.

†Divide the dough into lemon sized balls. Keep aside covered for ½ an hour. 

For the stuffing:

†I used Nupur’s tip for cooking potatoes in the microwave with excellent results! Specially if you want no moisture in the potatoes for parathas follow this simple method: Wash the potatoes and prick them all over with a fork.Microwave on the turn table for 3 minutes. Turn them and microwave for another 2-3 minutes.(The time required may vary) That’s it. Peel and mash the cooked potatoes.

†Cut the cauliflower florets finely or as I did spin them in the Food processor once to have really fine florets!

†I did the same with the French beans.

†In a non stick pan dry cook the cauliflower and beans. Try and remove moisture as far as possible.

†Add the carrots and cook for a few more minutes.

†Cook till the veggies become a little tender.

†Mix all the ingredients for the stuffing.

†Flatten the dough ball into small thin circle.Stuff with as much stuffing as you can.

†Bring together the cover from all the sides to the center, seal tightly and roll out into thin round discs, using wheat flour for dusting.

†Cook on a hot griddle/tava, using a little oil/butter, until both sides are golden brown.

†Repeat with the remaining dough and stuffing.

†Serve hot with Raita, Pickle or Chutney.

October 14, 2007 at 12:26 pm 18 comments

Dadpe Pohe (Spiced Beaten Rice)

This is a long pending post; so long that my friend S asked me to post it when I started blogging; and that was more than a year ago!

Dadpe Pohe is one of those dishes which ‘no-one can eat just once’ – Very addictive. I can eat bowls of this when it is made; hope all of you like it too.

S Dadpe Pohe specially for you from this Sudama! J 

poha3.jpg _________________________________________________________ Dadpe Pohe recipe

Serving: 1 person; if you are like me otherwise it serves 2

_____________________________________________________ 

 pohaingredients.jpg

2 cups/2 Vati(Katori)/2 Handfuls thin Poha (beaten Rice)

1 onion chopped

½ – 1 cup scrapped fresh coconut

1 small piece ginger grated

Salt to taste

½ tsp sugar

3-4 tsp coconut water 

For the tadka (tempering):

A handful of peanuts

4-5 green chillies chopped

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

~3-4 tsp oil 

For garnishing:

Lime Juice

Fresh coriander leaves  

†Microwave the Poha for ~ 1 minute or alternatively roast them till crisp or keep them in hot sun till crisp.

†Cool the Poha and sprinkle the coconut water to make it a little moist. You can alternatively use buttermilk .

†Add the chopped onion, grated ginger, freshly scrapped coconut, salt and sugar , mix nicely and keep aside covered.

†In a pan heat the oil.

†Add the mustard seeds.

†Once they splutter add the cumene seeds.

†Add the peanuts and fry nicely till crispy.

†Add the green chillies and curry leaves.

†Add this tadka/tempering to the Poha.

poha2.jpg

†Mix nicely and keep it covered for 10-15 minutes. This helps for the Poha to ‘Set’ nicely (all the flavours mingle nicely with the poha) If you are in a hurry you can serve immediately.

†Garnish with fresh coriander leaves and lime juice. 

poha4.jpg

October 3, 2007 at 11:06 am 23 comments

Dear Anita

Dear Anita, 

You have no idea how your little provocation has unsettled my taste buds for the past week. I have been craving each day for those hot, oily floating balloons from the day you posted them at the Mad Tea party!

Clicking on any random blog on the Food Blog Desam made matters worse. I found myself drooling and ogling at all those sinful puris.

I decided to end my suffering, got up early (inspite of this being a weekend). I did not want anything to come between me and my puris (read my little one). I got up with this ‘Duniya ki koi takat muzhe puri banana se rok nahi sakti’ attitude. (too lengthy to translate in english)

At once I knew, that the sagoo (my mother-in-law’s recipe) would be the right companion to my Puris.

When I inserted the first rolled out round disc into the hot oil my happiness knew no bounds! I felt like a child who was given a bunch of balloons-when the first reddish- brown oily balloon started floating on the oil- gleaming at me, urging me to be eaten!

Thanks to that one provocation, I have managed to over-oil (as in lubricating a vehicle) my mind, body and the camera. Why the camera? – Just to prove that these are actually puris and not Cluris.

Thank you Anita, I had almost forgotten how these soft, hot, homemade puris tasted.. pure bliss – I can’t even remember the last time I made them.

Thank you. 

With lots of Puris and Sagoo

Madhuli

purisagoo.jpg

 Puri, Sagoo and Punjabi,Red Chili Pickle for the Puri-Bhaji party 

__________________________________________________________ 

Sagoo recipe

_____________________________________________________

For the gravy:

½ Coconut scrapped

6-7 green chillies chopped

½ bunch fresh coriander leaves

2 tsp poppy seeds (khus khus) soaked in warm water for 15 minutes

1” piece Cinnamon

½ “piece ginger chopped

1 onion sliced 

For the Sagoo

1 Onion sliced

2 potatoes cubed

1 cup cauliflower florets

1 cup French beans chopped 

For the tadka:

2 tsp oil

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder 

Blend all the ingredients for the gravy to a smooth creamy paste.

Heat oil in a pan. Add the mustard seeds.Then the cumene seeds and the turmeric powder.

Add the onion and sauté for 1-2 minutes.

Add the vegetables and cook covered till they become tender.

Add the gravy, salt and adjust the water to the required consistency.

Mix nicely, cook for a few minutes more and serve hot with Puris. 

 sagoo.jpg

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Puri recipe

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Go to A Mad Tea Party on 20th August and you will get not one but many recipes for Puris.

I made them like this: 

In a bowl take 2 cups of Wheat Flour. Add salt as per taste. Add ½ tsp Turmeric powder. Add 1 tsp Red chilli powder. This type of puri is called Tikhat Mithachi Puri in Marathi. (Tikhat here refers to Red Chili powder and Mith is salt)

Add 1 tbsp hot oil to the Wheat Flour. Knead to a tight dough using water as required.

Make small balls from the dough. Roll out into small round discs.

rollpuri.jpg

Heat Oil in a Kadai/Wok. Deep fry the rolled out round disc till they puff up.

purifry.jpg 

Turn and fry on the other side till it turns a reddish-brown colour. 

Serve hot with Sagoo

Note: If you want to have Tikhat Mithachi Puri without any accompaniments- Add a tsp of cumene seeds and 1 tsp carom seeds to the Wheat flour before kneading the dough. Follow the rest of the procedure for puris. Roll and Insert these spicy Puris in hot Chai(tea) and eat it immediately..Hmmm..Yummy 

August 19, 2007 at 10:42 am 20 comments

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