Friday, August 27, 2010

Hakka Veg. Noodles with Ching's SECRET

Tried and tasted by Nivedita 
Hi All,
I love Chinese food. And always try to make these at home. I keep trying to make Fried rice, Hakka Noodles, Hot and Sour soup and few more...
Now a days, making Hakka noodles has become regular in my house, as my kids love it. And which is better than Ching's Secret! My kids enjoy my Hakka noodles with lot of vegetables in it. And I keep most of the  products by Ching's secret. 
Thanks Ching's SECRET for making my life easy.
Keep Smiling,

Chickpea and Cabbage dry Sabji

Tried and tasted by Nivedita
Hi All,
Cabbage is regular vegetable prepared in my house. I use cabbage to make parathas, Thali peeth, fritters, rice, salad,  Cabbage dry curry mixed with toor dal, chana dal or yellow moong dal.
But I have never tried it with Chickpeas.  When I was browsing the recipes for cabbage, I came through THIS  recipe from  My Diverse Kitchen. Suddenly I remembered the ongoing event by Srivalli and Nithu.
That was it. I decided to make it the same day.
We all enjoyed this new taste.
As I am sending this to Nithu's event also, I would like to give the recipe details. (And I reduced the quantity also)
Ingredients :
Chickpeas - 1 cup. cooked(firm)
Shredded cabbage - 1cup
Oil - 1 tsp
Mustard seeds - 1tsp
Urad dal - 2 tsp
Curry leaves - few
Asafetida Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Green Chillies - 2 slit lengthwise
Salt to taste

Cook the cabbage in Microwave on HIGH for 8 to 10 minutes.
Heat the oil, add mustard seeds. When splutter add urad dal and wait till it is brown. Add the curry leaves, asafetida powder and chillies. 
Mix well, add the cabbage, chickpeas, turmeric powder and salt. 
Cook for about 2 to 3 minutes. Remove from the heat. 
Serve it with hot chapati or side dish for the rice.
Sending this to two events,
Linking it  back to Aparna's post and T&T event and Lakshmi's post


AND

Nithu's 
and linking it to 


                                                                   

Keep Smiling,

Garlic Rice,Curd Rice and Chutney Rice(Leftover delicacies)

Tried and tasted by Nivedita
Hi All,
Left over rice can be used to make many yummy dishes Most of the time I make more rice in the night to prepare some thing from it, the next day.
My preparation depends on the texture of the rice.
If it is hard and grains apart, I make garlic rice
If its soft I go for curd rice.
And if its very soft and mushy, I use it for making Thalipeeth.
Giving here recipe for garlic rice, curd rice and chutney rice.

Garlic Rice:
This is my favorite rice when I want to have a spicy food. 


Left over rice - 1 cup
Onion - 1 small, finely chopped
Curry leaves - few
Garlic - 8 to 10 small cloves( 4 to 6 if taking big one)
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Salt taste
Sugar - 1 tsp
Fresh coriander - 1 tbsp, chopped to garnish
Heat oil in a kadai. When hot, add mustard seeds and wait till splutter. Add cumin seeds, curry leaves, onion and fry for few seconds.  Add crushed garlic and fry till brown. Add chilly powder, turmeric powder and salt. Mix well. Add the rice, mix well. Add sugar and fresh coriander. Cook for a minute. Cover and keep for few minutes for rice to get the garlic flavor. 
Enjoy hot garlic rice.
Single serve


Curd Rice:
When the rice becomes watery or soft, it best to make curd rice. What will soothe you in summer? A bowl of curd rice kept in the fridge for sometime before you eat it.




Left over cooked rice : 1cup
Curds or fresh yogurt - 1/2 cup
Milk -2 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – few
Red dry chilli -3 broken
Urad dal – 1 tbsp
Sugar – 1 tsp
Fresh coriander – 1 tbsp, chopped to garnish

 Mix the rice, curds, milk, salt and sugar in a serving bowl and keep it aside.
In a kadai, heat oil, add mustard seeds. Wait till splutter. Add urad dal and fry till golden color. Add red dry chilly and curry leaves. Fry for another minute. Add this to the rice. Mix well. Garnish with fresh coriander. Keep in the refrigerator before you serve.

COCONUT CHUTNEY RICE :
I am not a chutney person. But my family loves chutney. My husband likes to have the coconut chutney even with Poha!
Coconut chutney is always there in my house. But as I do not like, I use it in many recipes. I use it to make masala for the gravy. I use it to make masala majjige. 
But my favorite is rice. This coconut rice tastes very good. Try it and you will agree with me.

Leftover cooked rice - 1 cup
Oil - 1 tsp
Ready coconut chutney(you can say ' leftover chutney') - 3 to 4 tbsp
For my normal chutney recipe, click this.
Salt to taste(less, as there is salt in the chutney already)
Now, other ingredients will depend on what is there in your chutney. 
As my chutney has all the ingredients, I do not put anything.

Heat oil in kadai. Add the chutney. Fry for few minutes, till it changes its color. Add the rice. Mix well and saute for few minutes or till you get coconut aroma. Its aroma will remind you of the rice which is served in Brahmin or  Udupi marriages or temples.

These three rice plates(bowls!!) are going to 
PJ's ongoing event,


Keep Smiling,

Tuesday, August 24, 2010

Raksha Bandhan and Dry Jamun

Tried and tasted by Nivedita
Hi All,
After my marriage,I always missed my brother on this day as I was in UAE and we could not meet at all during this period. After 11 years, last year, we both celebrated together. But this time again we could not meet as the kids have school. But I always wish him all the good things in the life.
This is for him and my daughters who does not have brothers. But today, they tied Rakhi to each other and celebrated with home made Jamuns.









There are few recipes which never comes out perfect for me. Jamun is one of those. But! this time it was a super duper hit!! At last I learnt to make jamuns at home. 
I always made jamuns with ready packet from the market. MTR is always a good help for me. 
But preparing everything at home for Jamun was a real tricky for me, And today I can make it at home. All thanks goes to three people.
First is  Suma of Cakes And More!!! : who posted the recipe to make KHOYA or mava. I am really thankful to her for sharing it with us.
 Second is PJ of      Seduce Your Tastebuds....  whose RECIPE  I had bookmarked to make it.
When I browsed her recipe, she had followed it from other blog. 
That is from Chef in You, who has given a detailed recipe  Here
I prepared very little yesterday as I was not sure about the outcome. But as Jamuns came out so good, that I had to prepare it again for today.
For Jamuns:
Home made KHOYA- 1 cup, grated
Home made Paneer - 3/4 cup, grated
Cardamom powder - 1 tsp
All purpose flour or Maida - 1 tbsp
Milk - 1 to 2 tbsp for mixing.

For syrup:
Sugar - 2 cups
Water - 1 1/2 cup
Rose essence - 1/2 tsp(optional, I did not put)

To fry Jamuns:
Oil - 1 cup
Ghee - 1/4 cup
Or take 50:50

Take sugar and water in a steel vessel and bring it to boil. After five minutes, take a spoon of syrup and check the thread consistency. Off the heat when it reaches one thread consistency.
Till that,
Take all the ingredients for jamuns in a wide plate or vessel.
Mix and knead it well to remove lumps and get soft dough. But do not over do it.
Make small balls and keep ready.

Keep oil and ghee on heat. When hot, reduce the flame and start frying the jamuns in batches. Fry till they are almost very golden color. 
Remove, drain the oil and put into the ready syrup.
Keep it in the syrup for 1 to 2 hours. 
Remove and store in a dry glass jar.(If remains before you store)

This is my second time preparation in two days. 

Sending this to three events:



AND


AND

Keep Smiling,

Round up of Cook and Click - APPLE AND ONION BAKE

Tried and tasted by Nivedita 
Hi All,
I totally forgot about this round up. Sorry for the delay.

My first Cook and Click was tried by me and Veena. 
Here are the clicks by Veena  of veg junction.
(APPLE AND ONION BAKE)
apple onion bake 003.jpg


Her verdict :
The bake was quite good, both warm and cold, though the stock did not fully evaporate.
I felt kids would love this better if a little of cheese is added:-)


A very healthy starter for the health conscious.


Thanks Veena.


And from me



My Verdict :
Same as Veena, need to put less water or stock. 
Make in a little quantity to taste it first time. 
Click Here for the recipe.


My second recipe for COOK AND CLICK is already posted. Click MIXED VEGETABLE SAMBALS for details and try to participate as it is very easy recipe. Last date is AUGUST 31.

Keep Smiling,

Monday, August 23, 2010

Complan Pedha and Horlicks (or Boost) Pedha in Microwave

Tried and tasted by Nivedita
Hi All,
As I told earlier, I never thought I can make pedha at home!! But, its become fun for me to try making Pedhas. And I am loving these Pedhas again.(it my childhood love!!! )
Here are another two recipes for Pedhas which will make you drool and I am sure you will try these as soon as possible.(am I over confident? )
When I made the pedhas first time, I was nervous as I was not sure about the outcome! but the result was amazing! I thought of trying again with some other flavor.
Last week, when I was cleaning the kitchen shelf, I saw a complan box, which I bought it last month, as my younger kid loved it. But now a days, she stopped drinking milk at all. So that Complan was just lying in the box. 
Then, when I was planning to make Pedha, suddenly I remembered it. Thought of giving it a try.
Here is the recipe:
Milk Powder - 1/4 cup
Complan (Kesar & Badam flavor) - 1/2 cup
Sweetened condensed milk - 1/8 cup
Cardamom Powder - 1 tsp
Ghee - 2 tbsp 
Milk - 2 tbsp
Milk  - 2 tbsp (if you feel the mixture is more dry)

Take 2 tbsp milk in M/W safe big bowl. Keep on HIGH for 30 seconds. 
Take the bowl, add the milk powder, complan powder, sweetened condensed milk and 1 tbsp ghee. 
Mix well to remove lumps.
Keep HIGH for 3 minutes in M/W. Keep stirring after 1 minute.
Now add Cardamom powder, ghee and 2 tbsp milk. 
Mix well and Keep on HIGH for 5 minutes.
TAKE CARE TO STIR IN BETWEEN AFTER 2 MINUTES. 
Check the consistency. 
The mixture will start leaving its sides. Then remove it from the M/W.  It may happen within 5 minutes or may take 2 minutes more according to your M/W power.
My M/W gives 800 as HIGH.
Allow it to stand for 5 minutes.
Take a tbsp or more ready dough. Give shape of balls and repeat with other dough.
Store in a airtight jar.
Makes around 10 Pedhas.

Now, 
As you know, my elder daughter loves Chocolate pedha, I planned to make normal Chocolate pedha. But then thought that how about trying it with Chocolate Horlicks or Boost. The method is the same, but I skipped the condensed milk.
Here is the recipe:
Milk Powder - 1 cup
Cocoa  powder - 1/4 cup
Boost or Chocolate Horlicks - 1/2 cup
Ghee - 2 tbsp
Cardamom Powder - 1 tsp
Milk - 1/4 cup
Almond flakes - 1 tbsp


Take milk in M/W safe bowl. Keep on HIGH for 30 seconds.
Remove,
Add milk powder, Cocoa powder, boost or horlicks and 1 tbsp ghee. Mix well to remove lumps.(just few seconds)
KEEP on HIGH FOR 2 minutes. Keep stirring after a minute.
Now add cardamom powder and 1 tbsp ghee. Mix well.
KEEP on HIGH for 3 more minutes or more till you see it starts leaving its sides. 
You can add more milk if you feel its dry. 
Its trial and error as the procedure take its time according to your M/W power.
Open and add almond flakes, M/W for 15 seconds.
Allow it to cool.
Take the desired quantity of dough to make the balls. Press slowly to make pedhas. 

Sending these Pedhas to two events:

Jagruti (of Joy of Cooking) 
(started by me)
AND 

Srivalli's 



Keep Smiling,

Jowar Rotti upma (ರೊಟ್ಟಿ ವಗ್ಗರಣೆ ) reposted for the event.

Tried and tasted by Nivedita 
Hi All,
Reposting my favorite breakfast from North Karnataka.

Here is the recipe, 
One day old rotti or crispy rotti - 8 to 10
(Click Jowar rotti(Jolada rotti) for recipe)
Onion - 1 big
Curry leaves - few
Chilly powder - 1 tbsp or
Green chilly - 3 chopped
(in this photo I used chilly powder)
Mustard seeds - 1 tsp
Jeera - 1 tsp
Tomato - 1 small
(my mother used to put 1 tbsp tamarind paste, you can choose according to your taste)
Salt to taste
Haldi - 1 pinch
Water - 1 cup apprx.
Break the rotti into pieces and keep aside.
Heat oil in a kadai, add mustard when it starts popping up, add jeera and curry leaves. Add onions and saute for a minute.
If you are using green chilly, now only add it with onion.
When the onion changes its color, add tomato mix it properly and wait till the tomato is half cooked. Add salt, haldi and water. Once the water starts boiling, add the rotti pieces. Mix properly. Take care not to put more water.
Cook for few minute, mixing in between.
Jowar rotti upma is ready to eat with ghee, onion and pickle.



Sending this to PJ's very useful event 

Keep Smiling,

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