AN INSTANT MANGO PICKLE FOR POT LUCK PARTY

Tried and tasted by Nivedita

Hi All,

Mango, the King of all the Fruits, tastes the best, let it be in any size or shape or of any variety. Show me the person who does not like mangoes. 
And we all have a very sweet memories with raw mango and pickles and chutneys.

When I became the part of the event Potluck party, Cyber style! - Fun and the Challeng...which Jagruti have started, I did not had second thoughts about posting this as my first entry to her event., A very nice idea by her(as usual), but the plus point of this event is you will also gain the popularity while promoting other blogger. The basic motto of this event is to GROW TOGETHER.

I love you Jagruti for getting such a fantastic idea. And I loved the cute lady on the logo..

Here is the recipe for an instant pickle which is very tasty. You can keep it for 15 days or so, but in my house, it never lasts for a week. There are two reasons for it, one is pickle is not my cup of tea !!! it gets spoiled very soon even after taking all the safety measures. And the second one is my husband and elder daughter consider it as a vegetable not a side dish :-)

I am more connected with this because these mangoes are directly picked from our trees.

So enjoy our favourite side dish:

Ingredients:

Raw Mangoes - 10

For Masala:

Oil - 1/4 cup

Mustard seeds - 1 tbsp, crushed

Methi seed powder - 1 tsp

A picnh of Hing(I used crystal ones, and just a size of 2 mustard seeds)

Salt to taste (I have used crystal salt and crushed into powder, but optional, if you have add it, it gives unique taste)

Red Chilly Powder - 3 tbsp or as per the taste of your chilly powder. (I Have used the home made chilly powder)

Haldi or turmeric powder -1 tsp

Sugar - 1/8 cup

For tadka:

Oil -1 tbsp

Mustard seeds - 1 tsp

Curry leaves - 10-15

Method:

Soak the mangoes in a clean water for 15 minutes. Clean well. Remove and dry each mango with clean cloth.

Allow to dry for some time(half an hour)

Cut in to small size cubs with clean knife. I used the old traditional vegetable cutter 

(picture courtesy konkanifoodie (I forgot to click the photo of my cutter, I will add the photo once I am back to my place))

Transfer these into sterilized jar or the clean jar in which you are going to store the pickle.

Add the crushed salt or normal salt to the jar mix well and keep it aside.

Heat kadai and add 1/4 cup of oil. When hot. reduce the flame and add methi seeds powder, mustard seed powder and hing. Off the flame. Add red chilli powder, turmeric powder. Allow it to cool.

Add the mixture to the jar. Mix well. Add sugar and mix well.

Keep it covered for half a day.

For Tadka,

Heat 1 tbsp oil.

Add mustard seeds and curry leaves. Remove from the heat. 

Add it to the pickle jar once cool.

Mix well.

Cover and store in a fridge IF YOU CAN RESIST EATING IT AND FINISHING IT RIGHT NOW :-)

Sending this to two events:

One is Jagruti's 

Potluck party, Cyber style! - Fun and the Challeng...

and the other one is 

Nanaya's (simplysensationalfood) 

Announcing Event Lets Cook ~Pickles

Keep Smiling,

Chocolate Chip and More Chocolate Ice cream with edible oil

Tried and tasted by Nivedita

Hi All,

One more Ice cream item in my Menu.. This time it is Chocolate Ice Cream.. More Chocolate and more Choco chips. My kids love Chocolate. Any thing with chocolate is fine for them. The other day my husband brought a box of ice cream. As usual I checked the ingredients and was surprised to see "Edible oil" in the list.

I thought of using oil while making ice cream next time.

But I was not sure where and when and how much oil is used :-(  Then I thought of giving it a trial.

Ingredients:-

Thick Milk - 1/2 litre + 1/2 cup

Sugar - 1 cup

Corn Flour - 3 tbsp

Cocoa Powder - 1/4 cup

Oil - 2 tbsp

Choco Chips - 1/4 cup

Any Chocolate - small pieces (1 small bar)

Nescafe powder - 1 tsp

Method:

Boil 1/2 litre milk.

Add sugar and boil till sugar is dissolved.

Take 1/2 cup milk and add corn flour and cocoa powder. 

Mix well till no lumps.

Add it to the milk and keep on stirring so that it won't get burnt.

Add oil.

Boil for 5 minutes.

Remove from heat and allow it to cool.

Refrigerate it till its set.

Remove and churn in the mixi.

Transfer it into a box and add the choco chips(keep few for decorating), chocolate pieces.

Mix well. 

Keep in the refrigerator and allow it to set. After few hours when the ice cream is almost set, sprinkle choco chips, chocolate pieces and coffee powder. 

Serve it when its fully set..

Adding oil definitely  made some difference as the texture was soft and even the taste was different.

Sending this yummy choco chips chocolate ice cream to Jagruti's

JCO Choc full Easter event

Keep Chocolating :-)

Keep Smiling,

SPICY SPROUTED FENUGREEK SEEDS MASALA(Reposting)

Tried and tasted by Nivedita

Hi All,

They say sprouts is good for health. Any sprouts? I am not sure, but this one is really a healthy sprout and I enjoy having it a lot.

Thrice a week I have a habit of having a tea spoon of methi seeds in the morning with hot water. I love methi seeds and never miss any chance of adding it into our food. I add it in curries, sambhar, dal, sometimes in some sabji. So how about making the whole curry with methi seeds. But that will go directly in to the dustbin as these seeds are very bitter if prepared directly. So the best way is to soak them, allow to sprout and then use in a spicy, tangy dry curry.

Fenugreek seeds have their unique taste and contribute a huge part when comes to health. Its good for diabetes. It controls the diabetes to some extent(of course with other intakes or controlled diet)

If we take a tea spoon of methi seeds with a glass of water when suffering with diarrhea, it comes under control. 

Soak the seeds in the night and paste it in the morning. Apply it to the hair for an hour and wash it, a very good tonic for your hair.  

Ingredients:

Fenugreek seeds or Methi seeds - 1/2 cup

Soaked for 6-8 hours. Drained and then kept in a cotton or muslin cloth for a day or till it gets sprouted.

Oil - 2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp(optional)

Onion -2 big, finely chopped

Tomato - 1 big, finely chopped

Ginger-garlic paste - 1 tbsp

Green chilly - 2 slit

Salt to taste

Red chilly powder - 2 tbsp

Turmeric powder - 1/2 tsp

Garam Masala powder - 1 tsp

Jaggery - 1 tsp

water - 1/2 cup

Fresh coriander to garnish

Method:

• Heat oil in a thick bottomed kadai.
• Add cumin seeds and Mustard seeds. 
• Add onion and fry till brown. Keep on stirring.
• Add Ginger and garlic paste. fry for a minute.
• Add tomato and little water. Mix well and cook till the tomato is half cooked.
• Add sprouted methi seeds and other ingredients. 
• Mix well. 
• Add some more water. 
• Cook for 5 minutes.
• Adjust the seasoning.
• Check the seeds, cook till soft. (It may take another 5 minutes.)
• Garnish with fresh coriander.
• Enjoy it with soft chapatis.

My aunt says its stays good for 3-4 days so good while travelling, but I never kept it more than one day...

Sending this to Soumya (of Nivedhanam)'s event 

 HITS – Diabetic friendly and HITS page"

 

Keep Smiling,

Fine Semolina and Oats Ladoo

Tried and tasted by Nivedita

Hi All,

A healthy and tasty Ladoo. And the easiest also. 

These were very common in our house during my childhood. Usually fresh coconut is also added in this but I like it the plain. And as we know the Oats now, I have tried adding the Oats powder. I never miss any chance to add Oats in my food preparation. 

To make 8(big) or 10(small) ladoos

Ingredients:

Fine Semolina (Bombay rawa) - 1 cup

Oats powder - 1/4 cup(can add more and reduce the qty of rawa)

Sugar - 3/4 cup

Water - 1/2 cup

Ghee - 1 tsp

Cardamom powder - 1 tsp

Almonds and cashew nut powder - 2 tbsp

OR 

Add whole cashew nuts(I used the powder as my younger daughter never likes dry fruits to eat directly.)

Method:

• Roast the semolina and oats powder till you get nice aroma. This is must as it allows the ladoos to become softer.
• Transfer into a wide plate and allow to cool.
• While roasting the rawa, keep the sugar and water to boil.
• Allow it to boil till you get one thread consistency. It may take almost 15 minutes.
• Once the syrup is ready, remove from the heat and allow it to be warm.(This is very IMPORTANT)or else you will end up with making Semolina halwa :-)
• Add nuts powder, cardamom and ghee to the semolina and oats powder. Mix well.

Now,

• Slowly spread the half of the  syrup to the semolina mix. Mix well and keep it aside for 2 minutes.Try making the ladoos. If not possible, add some more syrup and mix well. Take little amount of the mixture and try to make into ladoos. This time you should get it. Repeat with the remained mix. 
• Keep in a plate and allow to cool. 
• Store in a dry place. You can keep it for a week also.

 Sending it again to Jagruti's event,

Announcing JCO event - Super foods~Super Power

Keep Smiling,

Stuffed Noodles, 3 ways(reposted)

Tried and tasted by Nivedita

Hi All,

As usual, my last minute entry for the event.  Re posting  the whole post after editing it as the old one is very lengthy. 

Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.

Interesting thing in this is that the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!

First is the recipe for making masala mix :

For Stuffing:

Mixed Vegetables – 200 gm

(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)

Garlic – 2 cloves, chopped

Green Chilly - 2 finely chopped

Red chilly flakes – 1tsp

Salt to taste                 

Oil – 1 tbsp

For Sauce:

Tomato Ketchup – ½ cup

White vinegar – ½ tsp

Red Chilly flakes - 1 tsp

Maggi veg.cube – 1

Black pepper powder – ½ tsp

Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter

Corn flour – 3 tbsp

Veg. Stock – 1 cup

Mix it in a bowl and use as required

For the layers:

Flat noodles – 2 packets

(you can mix the normal one also)

Salt to taste

Maggi veg.cube – 1

Corn flour – 1 tbsp

Black pepper powder – ½ tsp

Mozzarella cheese to spread

Butter

Method:

To make Vegetable mix masala:

• Heat the oil in Microwave safe dish on HIGH for 2 minutes.
• Add chopped garlic and keep it back in oven on HIGH for a minute.
• Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.
• Add the butter, ready sauce, batter and half the quantity of Veg. stock.
• Keep back in oven on HIGH for 2 minutes. Stir it after one minute.
• Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.
• Cool it.  Divide it into equal quantity for stuffing.

To cook the noodles:

• Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.
• Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
• Be careful not to over cook the noodles.  The noodles should be paraboiled.
• Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.

To  Make Idly:

Making stuffed noodles idly was my idea and tasted great too. Check out the photos.

• Take the Microwave safe idly plate. Spread the noodles in a thin layer. 
• Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
• Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
• Stuffed noodles idly are ready to serve.

To stuff the roll:

• Divide the noodles according to the size of the roll you want to make.
• Take one portion; spread it on an even plate to make a round shape.
• Press with wet hand to combine it.
• Spread the grated cheese to make a thin layer.
• Keep the ready vegetable mix in the center.
• Cover it to give the roll shape. Apply the corn flour batter to close it properly.
• Brush it with butter.
• Repeat with other rolls.

• Brush the microwave safe big plate. Keep the rolls in it.
• Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.
• Allow to cool.
• Serve with Ketchup or sauce.

Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

Sending this to Shama's ongoing event,

RE-ANNOUNCING FAST FOOD EVENT SERIES !!!

AND also

Sending it to Jagruti's event

Announcing an event - I'm well Stuffed !

Keep Smiling,

CHENNA PODA FOR ICC MARCH

Tried and tasted by Nivedita

 Hi All,

I am really in a hurry to post this one in detail. Sorry. But when there is a deadline one has to finish it on time.

This time  Srivalli has chosen a sweet dish for  Indian Cooking Challenge for the month of March. Chenna Poda  is a special delicacy of  Oriya. And I loved the taste of it. Actually I love anything made of paneer or cheese. And this one is totally different. 

There were many mistakes from me while baking this but still the taste was awesome.

My first mistake was I prepared only 1/4th  quantity from given qty in the recipe.

That did not allow the Chenna poda to raise properly and get the spongy texture. I think Srivalli and my experience were same while preparing this one. 

Valli has taken this recipe from Shibani of Any one can cook and she had given the link of Titilating Tastebuds for the same recipe.

Go through her recipe CHENNA PODA for the details. I am giving only the pictures here. And please do not laugh at my photos as I turned the Chenna poda into laddoos.

Sorry Valli, my challenge did not come out well. Hope for the best in the next challenge. But what ever the shape or size, we all loved the taste.

Keep Smiling,

Sarva Pindi/Ginnappa for ICC FEBRUARY

Tried and tasted by Nivedita

Hi All,

I am back in ICC after 5 months. Sorry Valli. No excuses :-(. I am ready for any punishment :-)

Hope I am still in your team. Here is the Indian Cooking Challenge for  February month. Srivalli, this is tastiest food, which I would have never tried without you. She has taken the recipe from Usha.  Ranjani and Lavanya's blogs are also given for the reference.

 

In North Karnataka we also prepare the food similar to this with only difference in using the flour. Here we use Jowar flour as the main ingredient. We call it ThaaliPeeth and the link is here.

 

 

When I was making this one, the aroma filled the whole house and my daughter could not control to have it. She had it directly from the tawa :-)

Enjoy this crunchiest, hottest(???), I added more chilly snack with tea or morning breakfast or for picnic or just like that. Do we need any reason or time to have good food???

Please visit Valli's RECIPE for the detailed post.

Keep Smiling,

Til Ladoo(Sesame Seeds ladoo)

Tried and tasted by Nivedita

Hi All,

As I said in earlier post, many recipes are common in whole India. Ladoo is one more recipe which is prepared everywhere. This til ladoo is the must food to make during Nagapanchami in North Karnataka. 

Gujarat menu also has til ladoo in sweet section so here is my recipe for the same.

Til or Sesame seeds - 500 gm

Roast the sesame seeds on a low heat. Allow it cool and keep aside.

To make jaggery syrup, we need

Jaggery - same as Til(Measure  in a cup, and take the same amount of jaggery)

Salt  - a pinch

Water -1/4 cup or less

Ghee - 1 tbsp

Click Here to make the Jaggery syrup. But boil the syrup for few more minutes to make the syrup more thick.

Other ingredients:

Dalia powder - 1/4 cup

Dry coconut - 1/4 cup, grated

Nutmeg and cardamom powder 1 tsp

Take the sesame seeds  in a big and wide plate. 

Add  dry coconut, Nut Meg  powder and dalia powder to it. Mix it well and keep it ready.

Now you should be quick:

Put this syrup to the Sesame seeds plate. Spread it slowly so that the the sesame seeds gets the syrup evenly. 

Now take a small quantity and make balls by mildly pressing with both the palms to give proper ball shape.

This will make around 30 ladoos.

Keep it to cool for sometime. Store it in a jar or box.

Sending these to

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)

Keep Smiling,

Sweet Potato Puran Poli

Tried and tasted by Nivedita

Hi All,

The Shravan Month has started and the sweets are here:-), I love sweets.. 

One more delicious sweet from Gujarat. As per my knowledge, puranpoli is very common in all the parts of India. But when I was browsing for Gujarati sweets, I saw this sweet in all the sites I visited. Then I thought of making the puran poli with sweet potatoes. And they were yumm.

Here is the recipe.

Ingredients:

For Stuffing

Sweet potatoes - 3 to 4

Jaggery - as per the quantity you get from mashed potatoes

Salt a pinch

Cardamom powder - 1/4 tsp

For the cover or poli

Wheat flour - 1/2 cup

Maida or APF - 1/4 cup

Oil  - 1 tbsp

Salt - a pinch

Water to make the dough

Oil to shallow fry the poli.

Method:

Take the flours, oil and salt in a plate or a bowl. Add water to make soft dough. Keep it aside for half an hour.

Boil the sweet potatoes and allow to cool.

Grate the jaggery and keep.

Mash the boiled potatoes. Add the jaggery, salt and cardamom powder. Mix well. Divide into equal small size balls.

Take the ready dough, divide it into tiny balls.(half the size of normal small lemon)

Take dough ball and roll into a small puri.

Take the potato ball and keep in the middle. Cover it and make the stuffed ball ready.

Use oil to roll into small puran poli.

Heat tawa and roast the poli on both the sides till golden color.

Serve hot with ghee, pickle and fried dry stuffed chillies...

sending it to..

Announcing the Celebrate Sweets Event 

focusing on "Gujarati Sweets"

                                                             (Which is started by ME)

Keep Smiling,