Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March

Tried and tasted by Nivedita

Hi All,

How is everyone?? Hope all is well. Feeling shy to start writing a post here. Its exactly one year that I posted a recipe in my blog. I know you all love me and welcome me back with your arms wide open and support me the way you did always. When I thought of returning back  first thing came in my mind was Srivalli"s Indian Cooking Challenge.

So here I am with you guys, with the simplest yet tastiest Mangalore Sweet Buns which is the challenge for the month of March 2015.

Though I tried it in restaurants and my mom used to make it often, I never thought of trying it at home, The simple reason is its Maida and sugar and Fried....

But when I saw it in challenge, it was an opportunity for me to try it and taste it.

Valli has followed the recipe from  This.. its from www.chefandherkitchen.com.

Please visit Valli

Mangalore Buns Recipe~ Karnataka Special | How to Make Mangalore Buns | Indian Cooking Challenge - March and Pratibha"s website for the detailed recipe.

I have not changed any thing, so just posting the photos. 

We all enjoyed it with hot cup of coffee. I hope you all will also enjoy it. 

And its a great food to take with you while travelling.

Thanks for visiting me again and pleeeze your comments are highly appreciated..

I am waiting..

Keep Smiling,

JAGGERY MUSTARD INSTANT MANGO PICKLE ~MAHARASHTRA SPECIAL FOR ICC, FEBRUARY

Tried and tasted by Nivedita

Hi All,

How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 

She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!

Visit VALLI'S PAGE TO SEE HER VERSION INSTANT MANGO PICKLE

Ingredients:

Raw mango - 1/4 kg

Part I~

Mustard seeds(small and red ones) - 1/2 cup

Methi seeds - 1/2 tsp

Haldi- 1 tbsp

Red chilli powder - 1/4 cup(color should be strong)

Jaggery - 3/4 cup(original recipe has 1cup)

Salt - 1/2 cup

water - 1/2 cup or less, (add little first)

For tempering

Oil -1/2 cup(I have used ground nut oil)

Mustard seeds -1/2 tsp

Haldi -1/2 tbsp

HIng -1/2 tsp

Method:

Wash and peel the mangoes.

Deseed and cut into small cubes(smaller the better)

or

grate it into a pulp.(I liked the cubes)

Heat oil in a kadai.

Add the mustard seeds, allow to splutter.

Add haldi and hing.

Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.

Add this to the mango cubes. Mix well.

Pour the tempered oil.

Mix well, adjust the seasoning.

Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...

Keep Smiling,

GATHIYA ~ GUJARATI SPECIAL FOR ICC, JANUARY

Tried and tasted by Nivedita

Hi All,

How are you? Seeing me in Indian Cooking Challenge after 6 months. NO excuses, but really missed all the challenges. 

Hope you all are not Katti with me. 

Srivalli"s ideas are always very unique and she chooses the challenges very 

challengingly :-)

This time it is easier one, but again depends on the quantity of the baking soda 

and the time you roast it.

Srivalli has followed her friend Vaishali's recipe. 

And even my experience is same like Valli's. my dough also got stuck though I added water. And it was very hard to press, I had to call my daughter as my hands are not that strong to press. (got some problem)

And even I did not had mould for gathiya, I had this long strip one so thought of using it,

Whats there in shape??? right?

And I added some pepper powder to give a spicy taste, it was really good.

I used only 1/4th of the quantity as I already had a big packet of ready gathiya (ready made).

So, here goes my pictures for the challenge for the month of January 

which is Gujarati Special Gathiya. 

Here is the  original link from Valli's space:

Gathiya ~ Gujarati Special | How to Make Gathiya | Indian Cooking Challenge - January

AN EVENING TREAT TO MY SELF.

Keep Smiling,

KUZHALAPPAM for ICC JUNE

Tried and tasted by Nivedita

Hi All,

Fried food again!! I am not that fond of these oily things, I am not 100% health concious and I don't like diet. Still these fried foods are always at the last in my "to eat wish list". This month Valli announced the recipe for  Indian Cooking Challenge, and it is this. A delicious treat from the God's own country, Kerala. She has suggested 3 recipes and given us the choice to follow either one of those. I have followed KUZHZLAPPAM from Julie of www.erivumpuliyumm.com. 

This is a very simply dish but tasty and the interesting part is the shape. My kids loved these. I served these with spicy green tomato chutney. It was really delicious. 

Please visit Valli Kuzhalappam ~ Kerala Special or Julie(www.erivumpuliyumm.com)for the detailed recipe. 

I am happy that I finished my challenge and enjoyed it too. Waiting for more challenges and hoping that I will be part of it on regular basis.

Keep Smiling,

DAPKA KHADI FOR ICC~MAY

Tried and tasted by Nivedita

Hi All,

Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 

Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.

When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

Click Valli's Dapka Kadhi ~ Gujarati Special | How to Make Dapka Kadhi | Indian Cooking Challenge - May for the recipe.

I am here with my clicks:-

Can you see my Dapkas?

Moongdal paste

Buttermilk with Besan

Baked Moong dal dapkas

I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.

Still they were hard, don't know the reason.

The taste was good

Ready to serve with Rotlas

I enjoyed it with hot rice :-) 

 Keep Smiling,

SANNA ~IDLIS | STEAMED RICE CAKE FROM MANGALORE FOR ICC

Tried and tasted by Nivedita

Hi All,

A recipe prepared with yeast always puts me in tension till it is prepared and its served on the table.

This time, when Valli announced this month's  Indian Cooking Challenge and I checked the ingredients, my first response was NO!! This month also I am not going to participate in the event. I removed it from my mind to make it. But last week, when I saw the active yeast packet in a super market, somehow I felt I should try it. Its better to try and fail than never trying and crying afterwards. I brought the packet and boiled rice. Still I took few more days to make up my mind. 

Valli has chosen the recipe from  Shireen Sequeira's Mom. 

Day before yesterday I tried these Sannas. My first batch was a flop. Sannas were hard and tasteless. May be the reason was the batter was not fully fermented.

Please visit Valli 's PAGE  for the ingredients and the method. 

Lets see how I prepared these Sannas.

I did not take the step by step pictures  but will write down the method I followed.

I took the exact measurement of all the ingredients as in the recipe.

I soaked Urad dal(1/4 cup), Boiled rice(1 1/2cup) and raw rice(1/2 cup) separately at 11.45 AM.

At 3.00PM. I prepared the yeast(1 tsp heaped) solution with sugar(1 tsp) in tepid water(3 tbsp). Kept it for 10 minutes.

Till then, I prepared the urad dal paste first and then both the rice. It took time for the rice to get into fine paste.Mixed all the three nicely and added the yeast solution. Mixed it well. Added the salt to taste and 2 tsp more sugar. Mixed well and kept it closed till 5.30 PM.

Checked the batter, it was not fully up but my daughter was hungry. Thinking that given time in the original recipe was 1 1/2 hour, I tried making first batch.

This is what I got: hard and taste less.

                         First time, my elder daughter had it with sauce.

Then I waited till 7 PM and prepared two more batches. I got them nice puffy and tasty :-)

I prepared a simple sambhar and we had it for our dinner. My both the kids enjoyed it. Hey, one sanna I made in a Thatte idly stand, a big round one. My younger one loved it with ghee and sambhar.

I enjoyed my yeastwala sannas :-)

Keep Smiling, 

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita

Hi All,

HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 

Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.

She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.

I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.

I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Dal Bati Churma ~ Rajasthan Special Step by Step | Indian Cooking Challenge - January

Keep Smiling,

Besan Ki Masala Roti for ICC ~August

Tried and tasted by Nivedita

Hi All,

A simple but healthy challenge from   Valli for  Indian Cooking Challenge  for the month of  August. And she gave 2 recipes. As usual I did not get Bajre ka atta which I was really interested to make and taste :-(, So,I had to go only for Besan ke Masala roti. She has chosen the recipe from  from Chef Sanjeev Kapoor

I am posting only the photos here. 

Please do visit Valli's Besan Ki Masala Roti for the recipe.

(Green chilly is missing in the photo)

We all enjoyed it with plain yogurt and pickle with papad.

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,

Jalebi for ICC August

Tried and tasted by Nivedita

Hi All,

Yess!! I am back into ICC after 2 months.  I missed the previous 2 months. I was really stuck with many other things. When I saw this month's Indian Cooking Challenge, I was not much happy thinking that making Jalebi at home is not an easy task.

But again as it is a challenge I have to accept and do it. Again the time was my enemy. But I overcame it and here are clicks of my Jalebi.

And for some percent I was right, I could not get the perfect jalebi shape and my sugar syrup was thick.

Thinking that I will make the syrup again, I started on the second batch. But..... again I had to rush for some important work which took my whole day. When I came back my dough was sour and watery. So I had to throw the whole thing into the dustbin.

Luckily I took the clicks of first batch I prepared.

I used half the quantity from Srivalli's given quantity.

 The ingredients easy to get and the method is super easy. I loved the making of Jalebis but was not happy with myself, as I could not get the proper shape. But the taste was really good. My jalebis remained crispy even the next day :-)

 Ingredients:

To make the batter:

All purpose flour  - 100 gm or 7/8 cup

 Yoghurt - 1 cup Lime juice - 1 tsp Cornstarch - 30 gm or 1/8 cup Hot oil - 1 tbsp a large pinch of saffron color, It was not useful, I thought of adding some food color to it.

To make syrup

Sugar - 1 cup Water - ½ cup

Oil for deep frying

For the batter,

Take all the ingredients under "to make batter". Mix all together to make it thick batter. Keep it to ferment for overnight.

Before making jalebis

take the sugar and water to make the syrup till one boil.

Keep it warm.

Heat oil in a kadai. THE OIL SHOULD BE REAL HOT.

Use the zip bags( I used milk packet). Snip off one corner(very thin hole) Fill it with the batter.

Pipe the batter into hot oil and fry till golden. Drop these into syrup for a minute or two.

Remove and serve hot. 

Keep Smiling,