Saturday, August 14, 2010

HAPPY INDEPENDENCE DAY

Tried and tasted by Nivedita
Hi All,
Lets salute the nation which got the freedom after many lives are taken, the freedom which we got after many years of fighting.. And lets be strong to keep this freedom with us forever. Lets not allow others to rule on us again. 
Lets fight against terrorism, global warming and move towards love and peace.
Lets save our nation.
I would love to request all of us to protect Tigers on this occasion.


WISHING EVERYONE A VERY HAPPY INDEPENDENCE DAY.
BE PROUD TO BE AN  INDIAN.


BE INDIAN WHERE EVER YOU ARE.
LOVE INDIA.
Keep Smiling,

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Tried and tasted by Nivedita
Hi All,
We prepare Til ka Laddoo, Sev Laddoo, Dalia powder laddu, Peanut laddu for Naga Panchami. With these, there are two more preparations which we make on that day. One is Steamed Sweet dumplings and other is the Sorghum pop corns.
These two are must for Neivadyam.
Giving the recipe for Sweet dumplings.
These dumplings are usually fried in the oil during other ocassions. But, as there is custom on Naga panchami, not to fry anything, we steam it or boil in the water.(Please do not ask for the reason, even I do not know, but still follow, as I will get yummy dumplings to enjoy with ghee and yellow gram pachadi or salad.
For Dumplings cover :

Wheat flour - 1 cup
or 
Maida or APF - cup
(choice is yours, but for health reasons, I used wheat flour(against my mother's wishes), and the taste was good).
Salt - a pinch
Water to make dough.
Take flour and salt in a big bowl or plate. Add water to make soft dough. Keep it covered for half an hour.

For Stuffing:

Chana dal - 1 cup 
Jaggery - 1 cup, grated or powdered
Cardamom Powder - 1tsp
Nutmeg powder - 1/4 tsp
Cashew nuts and almonds - 1 tbsp chopped(optional)
Salt -  a pinch
Water - 3 cup to boil the chana. 
Milk and rice paste(3:1) - 1/2 cup

Soak chana dal for half an hour.  Keep water to boil in a thick bottomed vessel and add the chana when water is hot. Boil it till the dal is soft and cooked. Keep on stirring in between or else it will be burnt.
Remove the water and keep it aside. You can use the water to make a tasty curry.
Transfer the chana in to the same vessel with jaggery. Mix well.Add salt. Keep on low flame and boil it till both get mixed well. Add cardamom powder and nutmeg powder. Take it from the heat. Allow it to cool.
Once cold, put in a mixie or blender and make into fine paste(WITHOUT ADDING WATER).
Add chopped cashew nuts and almonds.

Now, divide the dough into lime size equal balls. 
Roll into a palm size oval shape. 
Take one tbsp of chana and jaggery paste. Keep in the middle of the rolled puri.
Fold it and close it by applying milk and rice paste to the sides.
Repeat with remaining dough.

Now, there are two ways to boil or steam it.
First one is,
Take big and wide opened vessel. Add water into it.
When it starts boiling, add these dumplings and boil for few minutes.
Remove and keep on a clean white cloth to remove the water.
OR
The best way is,
Keep the dumplings in a cooker vessel.
Cover and steam it without whistle for 10 minutes.
Remove and serve hot with lot of ghee and yellow moong dal pachadi.

I will be posting the popcorn recipe soon.

Keep Smiling,

Friday, August 13, 2010

HAPPY NAGA PANCHAMI



Tried and tasted by Nivedita
Hi All,
Wishing every one a very HAPPY NAGA PANCHAMI,
I was busy in making laddoos as it s the main neviadyam we offer to God (Snake) on this day. It is very popular in North Karantaka, and its mainly celebrated by ladies. Playing swings which are tied to big and huge trees is very common in the festival. There will be competition for it. They tie a big laddo infront and one has to swing high in the air to take it by mouth. Its a real fun. But now a days its played only in villages as we, staying in cities are more busy to catch the money while swinging from office to home!!
THIS  is last year's post. My this year's laddoos will appear by tomorrow or day after with recipes.

Keep Smiling,

Thursday, August 12, 2010

Reminder for my new event "Cook and Click" - Apple and Onion Bake

Tried and tasted by Nivedita
Hi All,
I think there is some mistake with my new event announcement. As I got few mails asking, when am I going to start this event.
So here is the reminder and re invitation to all of you for my new event
Event Announcement - "COOK AND CLICK" :

Recipe for this week: (I felt, this is interesting and good starter)

APPLE AND ONION BAKE:
Onions - 6, sliced(round)
Ghee - 2 tbsp
Tomatoes - 2, thickly sliced
Bread crumbs - 1/2 cup
Apples - Peeled and sliced
Green chillies - 2, finely chopped and seeds removed
Chopped coriander - 2 tbsp
Veg stock(you can use Maggi cubes to make) - 1 cup, heated
Procedure :
1. Lightly sauté onions in 1 tbsp ghee. Remove with slotted spoon.
2. Sauté tomatoes. Drain off juiced through strainer and reserve.
3. Sauté breadcrumbs in remaining ghee to brown lightly.
4. Grease baking dish and arrange onion, apple and tomato in alternate layers.
5. Put chillies, coriander and reserved juiced into hot stock and pour over vegetables. Sprinkle breadcrumbs over top.
6. Cover and bake at 190 degree C or 375degree F for 30 minute.
7 Uncover and cook another 15 minutes.
Serves 4.
(Source : Indian Cookery by Bay Books Cookery collections)
I  had announced the last date for submitting this recipe as 16th August, but Now as many of you were not aware of the event, I want to extend it till 20th August. 

Hoping to get more clicks from your cameras!

Send the following details to nivedita.mt@gmail.com with subject "COOK AND CLICK" :
your name, 
blog name, 
url of the link  and 
the photo attached.
Non bloggers can send the details to my mail.


Please share your experience about this dish.

Any suggestions, new ideas are welcome. 
(If you have any hidden or unknown recipe, you also can send it to me. I will add it in the event with your details, whenever possible)

Keep Smiling,

Tuesday, August 10, 2010

Carrot and Bread Halwa

Tried and tasted by Nivedita 
Hi All,
After the event round up, I keep on trying halwa recipes from my friend's blog. Last week, I tried microwave bread halwa. Today it was  Nithu from Nithu's Kitchen'  turn. But, when I went through the recipe, and checked my kitchen, I did not had khoya and condensed milk. (I got big tins, which I did not wanted to use it for so small quantity) But I wanted to try the Halwa with carrot and bread.
And Here I came with my version, which was really relishing.

I too make this halwa very often(Carrot burfi), and it is very normal to use the milk in this Halwa, but I decided to quit it and use the malai or fresh cream which is formed on the top layer of milk, after the milk is boiled on slow flame for long time.(from the milk, which I store and make ghee) 
You can use the ready made fresh cream also.

Ingredients :
Carrot - 3 big, cleaned and grated
Measure the quantity. If it is 2 cups,
add
Sugar - 1 1/3 cup or less (as per your taste)
Fresh Cream - 3 tbsp
Bread - 2 big pieces, crushed.
Sugar - 2 tbsp (this is to garnish the halwa, there is a twist in the taste for these sugar granules!!!)
Ghee - 2 tbsp + 1 tsp
Cardamom Powder - 1 tsp
Dry ginger or clove powder - 1/4 tsp(optional)
grated or crushed nuts - 2 tbsp (I used Cashew nuts and almonds)

Procedure :
Mix the grated carrot and sugar in a bowl and keep it aside for 10 to 15 minutes.
Till then, heat 1 tsp ghee in a thick kadai or vessel (in which you are going to prepare the halwa) and fry these nuts.
Keep aside.
In the same vessel, add the carrot and sugar mix(by this time, the sugar will start leaving water)
Keep on high flame and fry it for few minutes, but keep on stirring.
Once the sugar mixes well with it and you will not see the sugar granules, add fresh cream. Mix well. Add the crushed bread pieces.
Keep on frying till the raw smell goes. 
Now add cardamom powder, dry ginger powder(or clove powder). Fry for few more minutes. You can add some more cream if you feel its getting dried.
Add the fried nuts and ghee. Mix well and cook till the mix starts leaving its sides.
Be careful and be in front of the vessel, by stirring it in between.
It takes 15 minutes to get the halwa done.
And it serves 2 to 3 persons.

Remove from heat. Allow it to cool.
Before serving add the sugar, mix well and serve chilled.
You will enjoy those sugar granules in your mouth with the yummy halwa!!!

Keep Smiling,

Egg boats and Tomato boats

Tried and tasted by Nivedita
Hi All,
This is one of the  best starter in my menu for any party or for kids lunch, which suits kids and event the elders. But I have always seen that kids love to eat these cups. And it is a very good way to feed a kid who does not like to eat the yolk.
And if you do not eat egg, there is an option to substitute and make these wonderful boats with Tomatoes as starters.


Very easy and quick to make:

Ingredients :
For Egg boats :
Eggs - 4 (big), hard boiled
Onion - 1 big, finely chopped
Oil - 1 tbsp
Tomato - 1 big,  small cubes
Green chilly - 1 finely chopped 
OR
Pepper powder - 1/2 tsp 
Fresh coriander leaves - handful, chopped finely
Salt to taste + salt to sprinkle on the eggs
Oregano powder - 1/4 tsp
Lime juice - 1 tsp
Mozeralla Cheese - 1/4 cup grated to garnish(optional)
(I did not add this time, as I did not get it any where near my place!! :-(   )

Peel the eggs. Cut in to half to make boat shapes. 
Remove the egg yolk and crush it into powder, keep it aside.

 Heat oil in a kadai.
Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed egg yolk. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 
Keep this mix ready.

Before serving,
Arrange the eggs on a serving plate. 
Sprinkle the salt very carefully and not more.
Fill the cups with the ready mix. 
Top it with grated cheese.(optional)
Serve as a starter.

 For Tomato boats:
Big tomatoes - 4
Mozzarella cheese - 1/4 cup, grated(optional,but tastes good)
Onion - 1 big, finely chopped
Oil - 1 tbsp
Boiled potato - 1 big,  crushed
Green chilly - 1 finely chopped 
OR
Pepper powder - 1/2 tsp 
Fresh coriander leaves - handful, chopped finely
Salt to taste + salt to sprinkle on the tomato base
Oregano powder - 1/4 tsp
Lime juice - 1 tsp

Clean the tomatoes. Cut in to half (into boat shapes). De seed the tomatoes. Keep the tomato cups or boats ready.

Heat oil in a kadai.
Add the chopped onions. Fry till brown. Add Pepper powder or(green chilly, if adding), oregano and salt to taste. Mix well. Add crushed potato. Cook for a minute by stirring.Remove from the heat.

Now add chopped tomato, Fresh coriander leaves and lime juice. Adjust the seasoning. 
Keep this mix ready.

Before serving,
Arrange the tomato cups or boats on a serving plate. 
Sprinkle the salt very carefully by taking care not to put  more.
Fill the cups with the ready mix.
Top with cheese 
Serve as a starter.

I am sure you have to run to the kitchen to make some more for the next round!
These boats are rowing to two events,

Umm's (of Taste of Pearl City)'s 


AND



image
Keep Smiling,

Sunday, August 8, 2010

Share it

Search This Blog

Loading...

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog