Little Mermaid Cake

Little Mermaid cake for my Little Princess!

CHEESE RAVIOLI

Ingredients:-

Cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Marinara sauce- 2 cups
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Stir in marinara sauce, grated parmesan cheese and salt to taste.
• Stir in cooked and drained ravioli, mix well.
• Serve hot.
  

MADDUR VADA

Maddur Vada is a well known snack in Karnataka which originates from Maddur, a small town between Bangalore and Mysore. Trust me & try this recipe at home, u will definitely enjoy these Vadas!

Ingredients:-

Fine sooji/ semolina-1 cup
Rice flour-1 cup
All purpose flour-1 cup
Chopped onion-2 nos.
Green chillies- 3 or 4 finely chopped
Grated ginger- 1 tsp
Curry leaves-1 string
Coriander leaves-a fistful
Jeera/ cumin seeds- 1 tsp
Ajwain -1/2 tsp
Salt to taste
Oil to deep fry

Procedure:-

• Dry mix fine sooji, all purpose flour, rice flour, jeera, ajwain and salt.
• Now add chopped- onion, chillies, curry leaves, coriander leaves and grated ginger.
• Add 1 tbsp of hot oil and knead the dough using required amount of water.
• Divide the dough into small lemon sized balls.
• Pat the dough balls into small circles.
• Deep fry in oil till they turn golden in color.
• Serve with coconut chutney(optional).

CHOCOLATE CAKE

Ingredients:-

To make 9" cake

All purpose flour- 1.25 cup

Unsweetened dutch cocoa pwdr-3 tbsp

Softened butter- 3/4 cup

Sugar- 3/4 cup

Eggs-2 nos.

Baking powder- 2 tsp

Vanilla extract-1 tsp

Boiling water-5 tbsp

Ingredients for Icing:-

Softened butter-1/2 cup

Vanilla extract- 1 tsp

Water- 2 tbsp

Icing Sugar-1/2 lb

Unsweetened dutch cocoa pwdr-2 tbsp

Procedure:-

• Preheat oven for 350 deg F.
• Beat the softened butter with sugar, add lightly beaten eggs, mix well.
• Stir in all purpose flour, cocoa powder, vanilla extract and baking powder.
• Add 5 tbsp of boiling water, mix well.
• Beat this mix in mixer for 2-3 minutes.
• Pour this mix in greased 9" cake pan.
• Bake it in oven for 30-40 mins / until a serrated knife inserted in cake comes out clean.
• Take out from oven , allow it to cool.

For Icing:-

• Melt the butter with water, remove from heat.
• Stir in cocoa pwdr, vanilla extract and icing sugar.
• Mix well until smooth.
• Apply the icing all over the cooled cake, decorate as you like.

MOOLI PARATHA / RADDISH PARATHA

Ingredients:-

Wheat flour- 3 cups
Oil- 2 tsp
Water to make dough
Salt - a pinch

For stuffing:
Grated raddish- 2 cups

Garam masala pwdr-1 tsp

Red chilli pwdr-1/2 tsp
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

• Mix the flour with water and knead to a smooth dough, smear oil on surface, keep it aside.
• Sqeeze grated raddish, remove excess water.
• Fry grated raddish in a tbsp of oil for 2-3 minutes , add garam masala pwdr, red chilli pwdr and salt. Mix it well. Remove from heat.
• Divide the dough into even sized balls and roll them into 3" diameter circles, Stuff raddish inside and close it. Roll it like chapathi.
• Heat the griddle and place paratha. When small bubbles appear on top, turn over immediately bake both the sides.
• Apply little ghee or butter on paratha.
• Serve hot with vegetables/ curry/ chutney/curd.

TOMATO SAARU/CURRY

There are many recipes to make tomato curry, here is my aunt's version.


Ingredients:-

Tomatoes- 3 nos.
Onion- 1 no.
Dry red chillies- 3 nos.
Sambar pwdr- 1 tsp
Shredded coconut- 1/2 cup
Garlic-3 cloves
Curry leaves- 1 string
Coriander leaves- a fistful
Salt to taste
Oil- 1tbsp to saute
Mustard -1/2 tsp

Procedure:-

• Boil tomatoes in cooker, allow them to cool, grind to fine paste and keep aside.
• Fry chopped onion with 1 tsp oil. Add shredded coconut and fry for a minute, add sambar pwdr fry for a minute, remove from heat. Allow it to cool and grind it to a fine paste.
• Saute curry leaves, mustard, garlic and dry red chillies in a tbsp of oil.
• Add ground paste, bring it to boil.
• Add ground tomato paste and salt, bring it to boil.
• Sprinkle chopped coriander leaves.
• Serve with Rice.

FARFALLE PASTA

Ingredients:-

Farfalle pasta- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Pasta sauce- 1 cup (any brand of ur choice)
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and farfalle, keep stirring till all the farfalle rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Add pasta sauce and cook for 5 mins.
• Stir in grated parmesan cheese and salt to taste.
• Stir in cooked and drained farfalle, mix well.
• Serve hot.

SPINACH & CHEESE RAVIOLI

Ingredients:-

Spinach & cheese Ravioli- 1 lb
Sliced onion- 1 no.
Sliced Garlic- 1 tbsp
Sliced Bell pepper/ Capsicum- 1 no.
Sliced tomato -1 no.
Oregano- 1 tsp
Black pepper pwdr- 1/2 tsp
Tomato sauce- 2 tbsp
Parmesan cheese - 2 tbsp
Olive oil- 1 tbsp
Salt to taste

Procedure:-

• Bring 4 qts of water to boil, add a pinch of salt and ravioli, keep stirring till all the raviolis rise up. Boil on medium flame for 15 minutes, drain water and keep aside. (or follow the cooking directions given on the package).
• Heat olive oil in a wok, saute garlic, onion.
• Stir in oregano, black pepper pwdr.
• Add Sliced bell pepper, fry for 3-4 mins.
• Add sliced tomato, fry for 3-4 mins.
• Stir in tomato sauce, grated parmesan cheese and salt to taste.
• Stir in cooked and drained ravioli, mix well.
• Garnish with chopped coriander leaves( optional).
  
  

PEAS PULAV

Ingredients:-
Serves- 4

Basmati Rice- 2 cups
Frozen /fresh peas-1 cup
Sliced onion- 1no.
Green chillies- 2 nos.
Ginger-garlic paste- 1 tsp
Cumin seeds-1 tsp
Bay leaf- 1 no.
Cinnamon- 1" pc
Cloves- 2 nos.
Cumin pwdr- 1 tsp
Coriander pwdr- 1 tsp
Ghee / Clarified butter- 1 tbsp
Salt to taste
Water- 3 cups(1:1.5- rice:water)

Procedure:-

• Heat ghee in cooker pan, saute cumin seeds, crushed cinnamon, cloves, bay leaves, green chillies, ginger-garlic paste and onion.
• Stir in cumin pwdr and coriander pwdr.
• Add frozen/ fresh peas, saute for 3-4 minutes.
• Now add washed and drained rice, fry for a minute, rice grains shd get coated with ghee.
• Finally add water and salt to taste.
• Close the cooker lid, place the weight, pressure cook for 2 whistles.
• Serve hot with any gravy of your choice.

IRISH BREAD

"Irish Bread" is a popular bread from Ireland. It is also called as "Soda Bread" as baking soda is used for leavening instead of yeast.

Ingredients:-

All-purpose flour - 3 cup

Baking powder - 1 tbsp
Sugar -1/3 cup

Salt - 1 tsp
Baking soda - 1 tsp
Egg, lightly beaten-1 no.

Buttermilk -2 cups
Butter, melted -1/4 cup

Raisins- 1 cup

Procedure:-

• Preheat oven to 325 degrees F . Grease a 9x5 inch loaf pan.
• Mix all purpose flour, baking powder, sugar, salt and baking soda.
• Blend egg and buttermilk together, and add all at once to the flour mixture.
• Mix just until moistened. Stir in butter and raisins. Let it sit for 15 mins.
• Pour into prepared pan.
• Bake for 60 minutes, or until a knife inserted in the bread comes out clean.

SPROUTED WHOLE MOTH CHUTNEY / MADIKE KALU CHUTNEY

Ingredients:-

Sprouted whole moth- 2 cups
Green chilli- 1 or 2 as required
Garlic- 1 pod
Shredded coconut- 1/2 cup
Curry leaves-1 string
Coriander leaves- a fistful
Niger seeds pwdr(gurellu / uchellu pudi)- 1tsp
Salt to taste

Procedure:-

Coarsely grind all the above said ingredients together, chutney is ready to serve with roti/chapathi.

RASAM

Ingredients:-

Tomato- 2 nos.
Toor dal- 1/2 cup
Curry leaves- 1 string
Coriander leaves- a fistful
Garlic- 2 pods
Asafoetida/ hing- a pinch
Mustard- 1/2 tsp
Rasam Powder- 2 tsp(MTR preferred)
Salt to taste
Oil to saute- 1 tbsp

Procedure:-

• Pressure cook toor dal and tomatoes. Mash them together.
• Heat oil, saute mustard, curry leaves, garlic and hing.
• Add mashed dal and tomato mix, bring it to boil.
• Stir in rasam pwdr, salt and chopped coriander leaves.
• Serve with rice.

PITA BREAD PIZZA

My dotty is fond of pizza, sometimes suddenly she asks for it, there wont be anytime to prepare base n all, I keep these pita breads handy so that I can make pizzas for her within 10 mins. Easy for moms to make and this way atleast kids eat lot of veggies :) and one more good thing abt this is you can have it for breakfast / lunch / dinner or even as starter.

Ingredients:-

Pita Bread
Capsicum
Onion
Tomato
Olives
Shredded mozarella cheese
Marinara sauce / any pizza sauce

Procedure:-

• Preheat oven at 375 F.
• Apply sauce over pita bread, place desired qty of sliced veggies, sprinkle cheese over veggies.
• Place it in the oven for 8-10 minutes /until cheese melts.
• Serve immediately.

CARROT KOSUMBARI

Ingredients:-
Serves-2

Carrot-2 nos.
Curry leaves- 1 string
Coriander leaves-fistful
Urad dal/ black gram- 1 tsp
Mustard- 1/2 tsp
Dry red chillies- 2 nos.
Shredded coconut-1 tbsp
Hing / asafoetida- 1 pinch
Oil to saute
Salt to taste

Procedure:-

• Grate carrots and keep aside.
• Heat oil in a wok, saute mustard, urad dal, curry leaves, red chillies and asafoetida.
• Remove the wok from heat, allow it to cool.
• Add grated carrot, shredded coconut, chopped coriander leaves and salt, mix well.
• Serve with rice, roti/ chapathi.

KHADI PAKODI

Its a wellknown dish from Punjab, goes very well with Roti/ Chapathi.

Ingredients:-

For Pakodi
Besan - 1 cup
Finely chopped green chillies- 1 tsp
Garam masala pwdr- 1 tsp
Finely chopped onion- 1/2 cup
Chopped coriander leaves- 1 tbsp
Salt to taste
Oil to deep fry

For Khadi:-

Yogurt / dahi ( a bit sour )- 2 cups
Besan - 3 tbsp
Water- 2-3 cups
Ginger-garlic paste- 1 tsp
Finely chopped onion- 1/2 cup
Cumin seeds/jeera- 1/2 tsp
Methi/ fenu greek seeds- 1/2 tsp
Red chilli pwdr- 1 tsp
Turmeric pwdr / Haldi- a pinch
Oil to saute
salt to taste

Procedure:-

• Mix besan, onion, green chillies, salt, garam masala pwdr, chopped coriander leaves with required qty of water to make thick batter.
• Make round balls, deep fry in oil till pakodi turn golden color. Keep aside.
• Beat yogurt, besan, haldi, red chilli pwdr & salt together with water, no lumps shd be left.
• Heat 1 tbsp of oil in a wok, saute cumin seeds, fenugreek seeds, ginger-garlic paste and onion. Fry till onion turns tender.
• Now add besan-yogurt mix, bring it to boil. Keep stirring frequently to avoid burning of yogurt at bottom of wok.
• Allow khadi to cook on low heat for 15-20 mins.
• Arrange pakodi in a bowl and pour this khadi over pakodi.
• Garnish with corinder leaves.
• Serve hot with Roti / chapathi.

SAVATHI BEEJADA PAYASA

"Savathi Beeja" sounds strange, right! you must be thinking its kinda seed, right? No, its not! Savathi Beeja is a kinda vermicelli, which is made using All purpose flour/ maida. They look like seeds, thats why the name "Savathi Beeja". Donno Why the prefix is "Savathi"?

Ingredients:-

Savathi beeja- 1 cup
Sugar- 1 cup
Milk- 2 cups
Cardmom Powder- 1/4 tsp
Roasted cashew, raisins-1 Tbsp

Procedure:

• Pour milk to a sauce pan, bring it to boil.
• Add sugar and stir until it dissolves.
• Stir in Savathi beeja, cook until they become soft.
• Add cardmom pwdr, roasted cashew, raisins.
• Serve hot.
  

SAMOSA

"Samosa" is a deep fried snack of North India, but famous in almost all the parts of India.
Ingredients:-
To make 10 samosa

For outer layer/crust:
All pupose flour-1 cup
Fine semolina- 1/4 cup
Oil- 1 tbsp
Salt to taste
Water to make dough

For Filling:
Boiled potatoes- 3 nos.
Frozen peas -1 cup
Green chillies- 2 nos.
Aniseed /sompu/saunf- 1 tsp
Garam masala pwdr- 1tsp
Coriander pwdr-1 tsp
Oil to saute- 2 tbsp
Salt to taste

Procedure:-

• Mix all purpose flour, fine semolina, salt & 1 tbsp oil, make dough by adding required qty of water. Keep the dough covered for half an hour.
• Heat 2 tbsp of oil in a wok, add aniseed/ saunf, saute finely chopped green chillies,peas for 5 minutes.
• Stir in mashed boiled potatoes, add salt, coriander pwdr and garam masala powder.
• Remove from heat after 4-5 mins. Allow it to cool.
• Divide the dough into even sized dough balls.
• Roll the dough into circle(like chapathi), cut it into 2 semicircles.
• Take each semicircle and fold it like a cone, stuff the filling, apply water to the edges and seal properly.
• Deep fry samosa in medium heat until they turn golden colour.
• Serve hot.

CHAVALI KAYI PALYA

Chavali Kayi is called as Guvar in Hindi and Cluster beans in English. This palya goes very well with Jowar Roti. The recipe here is North Karnataka style recipe.


Ingredients:-

Guvar/ Chavalikayi- 1/2 kg
Onion- 1 no.
Garlic - 2 pods
Shredded coconut- 1/2 cup
Green chillies- 3-4 nos.
Coriander leaves- a fistful
Masala pwdr- 1 tsp
Jeera/ Cumin seeds- 1/2 tsp
Jaggery pwdr- 1 tsp
Oil to saute
Salt to taste
Curry leaves- 1 string
Mustard-1 tsp

Procedure:-

• Cut beans into 1" long, fry them with 1 tbsp oil till tender.
• Grind shredded coconut, jeera, masala pwdr, garlic, coriander leaves, jaggery, green chillies and salt to not so fine paste, keep aside.
• Heat 1 tbsp oil in a wok, saute mustard, curry leaves and chopped onion.
• Now add fried cluster beans/ guvar, fry for 7-8 minutes.
• Stir in ground masala paste, cook for 8-10 minutes.
• Serve hot with Chapathi/ Jowar roti/ Rice roti.

CABBAGE BAJJI / FRITTERS

Ingredients:-

Besan- 1 cup
Rice flour- 1 tbsp
Cabbage (chopped)- 2 cups
Green chillies- 2-3 nos.
Chopped coriander leaves- 2 tbsp
Salt to taste
Hot oil- 1 tbsp to mix with flour
Oil to deep fry

Procedure:-

• Dry mix besan, rice flour and salt.
• Add a tbsp of hot oil, finely chopped green chillies, coriander leaves.
• Add required qty of water to make it thick batter, now add chopped cabbage, mix well.
• Take a tbsp ful of batter and deep fry in hot oil till fritters/bajji turns golden color.
• Serve hot with or w/o ketchup.

PUMPKIN PIE

I wish all my blog readers " A Very Happy & Prosperous New Year", May 2009 bring good health, wealth and happiness to all of us.

I made pumpkin pie for new year, my hubby was desparate to cut the pie before I offer it to my camera God! thats why u see a slit in the pie :)))

Ingredients:-

Unbaked deep dish pie crust -1 (9 ")
Sugar -3/4 cup
Ground cinnamon -1 tsp
Salt -1/2 tsp
Ground ginger -1/2 tsp
Ground cloves -1/4 tsp

Eggs -2 Nos.
Pumpkin- 1 medium sized
Evaporated Milk -12 oz can (Nestle Carnation is preffered)

Procedure:-

• Cut pumpkin into 2 halves, and pressure cook (2-whistles will be enough).
• Remove the outer skin from cooked pumpkin.
• Beat the cooked pumpkin in blender( qty shd be around 3 cups).
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
• Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Preheat oven to 425 F.
• Bake for 15 minutes. Reduce temperature to 350 F, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
• Serve immediately or refrigerate.
  

APPLE PIE

MERRY CHRISTMAS!!!! Hope you all had good time with your family and friends on Christmas day. I was thinking to bake something for christmas, had lots of apples so made apple pie. There are so many ways to make pie, but this is the simplest method. Apple pie is a delicious desert! kids love it for sure.

For Crust

All purpose flour -2 Cups
Salt - 1 tsp
Butter- 2/3 cup
Cold water -6 tbsp

• Mix softened butter, salt, flour with a fork until crumbly.
• Add 5 tablespoons water and mix well, adding more water if too dry.

For Filling
Apples-6 Nos.
Sugar -3/4 cup
All purpose flour - 2 tbsp
Ground cinnamon - 1 tsp
Butter- 2 tbsp

• Core, peel and slice apples.
• Combine sugar, flour, cinnamon in a bowl.
• Add apple slices and mix well.
• Take 1/2 of the pastry and roll flat with rolling pin.
• Line a 9" pie plate with the pastry.
• Fill with apple mixture, dot with butter.
• Take the remaining pastry dough and roll flat, place rolled sheet on top of apple pie mix.
• Crimp along edges creating a scalloped edging.
• Take a knife and cut slits into top pastry for steam to escape.
• Bake in a 400 oven for 50 minutes or until crust is brown.
• Let cool and serve.

BROWNIE WITH WALNUT & CHOCO CHIPS & CHOCOLATE ICING

"My name says it all" turned one on 19th Dec'08, so to celebrate its b-day I made these chocolate brownies with walnut and choco chips.

Ingredients:-

Cocoa-unsweetened - 3/4 Cup
Baking soda -1/2 tsp
Melted butter-2/3 cup
Boiling water-1/2 cup
Granulated sugar -2 cups
Lightly beaten -2 eggs
All-purpose flour -1 1/3 cups

Vanilla extract -1 tsp
Salt -1/4 tsp
Coarsely chopped walnuts -1/2 cup
Semisweet chocolate chips-2 cups

Ingredients for Icing: -
Powdered sugar -2 cups

Cocoa - 4 tbsp

Heavy cream or half and half milk

Vanilla extract- 1 tsp

Procedure:-

• In a large bowl, combine cocoa and baking soda, blend in 1/3 cup melted butter.
• Add boiling water, stir until well blended.
• Stir in sugar, beaten eggs and remaining 1/3 cup butter.
• Stir in flour and salt.
• Stir nuts and the chocolate chips into chocolate brownies batter.
• Pour chocolate brownie batter into a greased 13x9x2-inch baking pan.
• Bake at 350° for 35 to 40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan.
• Cool before spreading icing.
• To make icing mix all the ingredients together with required quantity of heavy cream or half and half milk to get desired spreading consistency.
• Spread icing on cooled brownies and cut into squares.
• Garnish with choco-chips and chopped walnut.

MNSIA TURNS ONE!!!!

"My name says it all" turned one today! OMG! can't believe this ! I am feeling like I launched this blog few weeks back but it completed 52 wks! Phew! time flies very fast :) Just for passing my time I started this foodie blog, off late cooking became my new found passion. I never thought I will be successful in running this blog for long, but I am! :-) with 140+ posts in one year, not bad. :)

To celebrate MNSIA's first anniversary I made Brownies! yum, yum! Click here for recipe.

RAGADA PATTIES

Ingredients for Patties:-

Boiled potato- 4 nos.
Bread slice-2 nos.
Finely chopped onion-1 cup
Garam masala pwdr-1 tsp
Coriander powder- 1 tsp
Finely chopped green chillies- 1 tsp
Salt to taste
Oil to shallow fry

Procedure to make patties:-

• Mash potato, soak bread in water and squeeze out water.
• Mix all the ingredients with potato and bread.
• Make small round patties and shallow fry them till golden colour as shown in picture.

Ingredients for Ragada:-

Dry peas -1 cup
Green chillies- 2 nos.
Cloves- 2 nos.
Cumin seeds-1 tsp
Chopped onion- 1 no.
Oil to saute
Salt to taste
Chat masala pwdr- 1 tsp
Garam masala pwdr- 1 tsp
Red chilli pwdr- 1 tsp
Green chutney-1 tbsp
sweet chutney- 1 tbsp
Curd- 1/2 cup
Chopped coriander leaves- 2 tbsp
Grated carrot- 1/2 cup
Finely chopped tomato- 1 cup
Finely chopped Onion-1 cup
Fine sev/ Nylon sev-1 cup

Procedure:-

• Soak dry peas for 4-5 hrs.
• Boil them with green chillies, cloves till soft, Keep aside.
• Saute cumin seeds, chopped onion.
• Add Boiled peas, salt, garam masala pwdr, red chilli pwdr, chat masala, green chutney and sweet chutney.

Place a patties in a plate, pour Ragada (peas gravy) on patties, above that a tbsp of curd. Sprinkle grated carrot, chopped tomato, chopped onion, coriander leaves, chat masala and nylon sev.

AKKI SHAVIGE UPPITTU / RICE VERMICELLI UPMA

Ingredients:-

Serves- 2

Akki shavige/ Rice vermicelli- 1/4 lb

Onion-2 nos.

Green chillies- 4 nos.

Chana dal/Bengal gram- 1 tbsp

Urad dal/Black gram -1 tbsp

Chopped coriander leaves- 2 tbsp

Turmeric powder- a pinch

Oil to saute'

Mustard- 1 tsp

Curry leaves- 1 string

Salt to taste

Procedure:-

• Keep some 8-10 cups of water for boiling.
• Immerse vermicelli in boiling water and turn of the stove.
• After 7-8 minutes drain the water and keep vermicelli aside.
• Heat oil in a wok, saute mustard, bengal gram, black gram, slit green chillies ,curry leaves and chopped onion. Cook till onion becomes tender.
• Stir in salt and turmeric pwdr. Turn off the heat.
• Add vermicelli and stir till masala blends with vermicelli.
• Sprinkle chopped coriander leaves.
• Serve hot.

PEANUT MASALA

Peanut masala is a very good chat for winter evenings.

Ingredients:-

Roasted Peanuts- 2 cups

Onion-1 no.

Tomato-1 no.

Coriander leaves- fistful

Salt to taste

Chat masala pwdr- 1 tsp

Lemon- quarter pc

Procedure:-

• Finely chop onion and tomato.
• Mix peanut,tomato and onion.
• Add salt and chat masala.
• Sprinkle chopped coriander leaves.
• Squeeze lemon.
• Serve immediately.

MAVINKAYI CHITRANNA / MANGO RICE

Ingredients:-

Rice-1 cup

Raw mango-1/2 medium size

Onion-2 nos.

Green chillies- 4 nos.

Garlic -3 cloves

Bengal gram/ kadle bele- 1 tsp

Black gram/ uddin bele- 1 tsp

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- a fistful

Shredded coconut- 2 tbsp

Turmeric powder- a pinch

Oil to saute

Salt to taste

Procedure:-

• Cook rice and allow it to cool.
• Grate raw mango and keep aside.
• Heat oil, saute' mustard, curry leaves, green chillies, sliced garlic, black gram, bengal gram and onion.
• Cook for 4-5 minutes, then add turmeric powder and salt.
• Remove from heat, stir in grated raw mango.
• Mix this with cooked rice, sprinkle shredded coconut and chopped coriander leaves.

MADIKE KALU PALYA (SPROUTED WHOLE MOTH DRY CURRY)

Ingredients:-

Madike kalu / whole moth- 2 cups

Green chillies- 4 nos.

Onion-1 no.

Garlic- 2 cloves

Jeera / cumin seeds- 1/2 tsp

Shredded coconut-1/2 cup

Mustard- 1/2 tsp

Curry leaves- 1 string

Coriander leaves- fistful

Masala powder- 1 tsp

Oil to saute

Salt to taste

Procedure:-

• Soak whole moth in water overnight.
• Drain water, keep them covered in a dry warm place to get sprouts or you can use sprout maker.
• Grind coconut, cumin seeds, garlic, masala powder, salt and green chillies, keep aside.
• Heat oil, add mustard,curry leaves & saute chopped onion.
• Now add sprouted whole moth and half cup of water, cook for 5 mins.
• Stir in ground paste and cook for another 5 mins.
• Sprinkle chopped coriander leaves.
• Serve with roti/ chapathi/ rice.

BROCCOLI RAAB & WHITE BEAN CRESCENTS

Few days back, I came across this recipe in Vegetarian Times Magazine. I made one set of crescents as per recipe, it was tasting bland for my desi taste buds :) So for the next set I added a Tsp of garam masala powder to the stuffing to make these crescents spicy and Desi :P

Ingredients:-

Broccoli raab- 1 lb

Sun dried tomatoes- 3 tbsp(chopped)

Garlic - 2 cloves

Red pepper Flakes- 3/4 tsp

White balsamic vinegar- 1 tbsp

Sugar- 1 tsp

Cannellini beans- 1 cup( canned)

Pastry sheets

Oil to saute

Salt to taste

Garam masala powder- 1tsp(optional)

Sun dried tomato ~~~~~~~~~~~Broccoli raab

Procedure:-

• Chop broccoli raab finely, mince garlic.
• Heat oil, saute minced garlic,pepper flakes and cook 1 minute.
• Add broccoli raab and saute for 5 minutes.
• Stir in vinegar, sugar and salt.
• Remove from heat, stir in chopped sun dried tomatoes and cannellini beans.
• Allow it to cool.

Stuffing mixture

• Preheat oven to 375 F.
• Line baking sheet with perchment paper.
• Cut pastry sheet in desired shape and stuff the broccoli raab mixture.
• Brush the edges with water, press edges together and seal.
• Place crescents on baking sheet, bake for 20-25 minutes.
• Serve hot with/without ketchup.

GOJJAVALAKKI

Ingredients:-

Flattened rice/ dappa avalakki/ thick poha- 2 cups

Tamarind juice- 2 tbsp concentrated

Peanut- 2tbsp

Red chillies- 3 nos.

Urad dal/ black gram- 1 tsp

Chana dal/ bengal gram- 1 tsp

Grated dry coconut- 2 tbsp

Coriander leaves- a fistful

Curry leaves- 1 string

Rasam powder- 1 tbsp

Salt to taste

Oil to saute

Procedure:-

• Dry grind poha in blender till it looks like semolina/course rava.
• Dilute tamarind paste with half a cup of water. Mix tamarind juice with the ground poha, keep aside.
• Heat oil, saute bengal gram, black gram, peanuts, Dry red chillies and curry leaves. Remove from heat and add rasam powder, salt.
• Now mix this sauted thing with the poha and add grated dry coconut.
• Sprinkle chopped coriander leaves.
• Gojjavalakki is ready to serve!!!

RAAGI ROTTI

To make 10 Rotis:-

Ingredients :-

Raagi Flour -1 lb

Water - 2 cups

salt - a pinch

Procedure:-

• Pour water in a vessel, add salt, bring water to boil.
• Add 1/2 lb of flour, allow it to bake for 10 mins.
• Stir properly to break lumps, remove the vessel from heat.
• When it is warm, add remaining flour and knead well.
• Make even sized dough balls.
• Dust the rolling board with flour and roll the dough ball with roller pin.
• Put roti on a hot tava/ griddle, brush the top surface with water.
• Roast for few seconds until the top begins to puff.
• Turn the roti and again roast until it puffs , then remove from tava.
• Serve hot/cold with palya and chutney.