Fresh Coriander Tokku(Reposting)

Tried and tasted by Nivedita

Hi All,

I am on holidays, but I can  break my break and post if I wish. I am not able to post the new recipes, but definitely can repost my archived recipes.

So here I am with my one of favourite chutney and to be honest, I totally forgot about this. Today when I was reading a post on PJ's blog, I saw the event going on. I just digged my blog to get some recipes with coriander and I got this one. 

I posted this one in the year 2009 and I got only 7 comments. I hope you all will like this chutney and leave few more comments to make me happy, Arre!!! I am a senior blogger now :-) at least for that sake!!!

Jokes apart,

This is a real blessing when you are I mean your kitchen is out of fresh coconut.

Check the original post here.

Ingredients:

Fresh Coriander - 2 bunch, washed and cleaned

Dry red chilly - 4 to 6 (according the taste and the variety)

Methi seeds - 1 tsp

Jaggery - 2 tbsp

Tamarind paste - 2 tbsp

Salt to taste

For tempering,

Oil - 1 tbsp

Mustard seeds - 1 tsp

Hing - a pinch

Method:

Dry roast the red chilly and methi seeds. When cold, add other ingredients and put in a mixie or blender to make fine paste. Adjust the seasoning.

Heat oil in small kadai, add mustard seeds. Off the stove and add hing. Add this to the ready paste.

The Fresh coriander tokku is ready to serve.

Sending it to Kirthi's

Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro

which is originally started by 

PJ of Seduce Your Tastebuds

Keep Smiling,

Minty Cheese Paratha

Tried and tasted by Nivedita

Hi All,

I would love to prepare this everyday, because my younger daughter loves it. I am happy that she loves something good food... And ask me!! I am always ready for CHEESE and that too if it is with Mint!! 

A very tasty combo and perfect for breakfast, lunch or dinner. I usually prepare this for an early dinner. A very common paratha, but if you stuff the same with some scrambled paneer, what a healthy way to start your day.

Mint or Pudina is always there in my fridge or many times I keep the mint chutney ready in the refrigerator. I will be waiting for the summer as I dry these fresh mint leaves, powder it and store it again in the fridge.

Mint gives you a very fresh feeling. Add it in the butter milk and have it in the Summer noon. See how fresh you feel.

Here is the recipe:

Ingredients:

Wheat flour - 1 cup

Salt to taste

Oil - 1 tsp

Sugar - 1 tsp

Water to make the dough.

Mix all the ingredients except water. Keep on adding little water to make the flour into soft dough.

Keep it aside.

For Stuffing:

Fresh Mint or Pudina - 1 small bunch, cleaned, washed and finely chopped

Mozzarella Cheese - 1 cup, grated

Salt to taste

White pepper powder - 1 tsp

Mix all the ingredients and keep it aside.(Not for  long time)

Divide the dough into big lime size balls.

Take one ball, roll it to make a big puri size.

Spread the cheese and mint mixture(About big one spoon or more if you like more cheesy paratha) evenly.

Fold it to give square shape(shown in the photo)

Slowly roll the parathas into square and bigger size.

Roast the parathas with little oil on both the sides.

Serve hot with pickle or sauce(I don't recommend) or some wet chutney. I love to roll it and have it just like that to enjoy the cheese in each bite.

Sending it to PJ's Herbs and Flowers In My Platter.

I know I am late, but got confused with the last date and forgot to check. I kept the post half ready before only,  As there was a time constraint, I could not post it before 15th. I am sorry for the same PJ. Hope to maintain the time in the future.

Keep Smiling,

Arusuvai Chain, Season II - A real mystery! solved

Tried and tasted by Nivedita

Hi All,

When I read about the  Arusuvai Chain. ., I was really confused. I read and reread in Valli's blog. Still I was a dumb to understand the rules. :-) Then, Valli explained me in a personal chatting about it. I was very happy to join this but was not sure when my turn will come. I forwarded my emial id to Sayantani and was waiting for her reply.

(Bharathy, Srivalli and Lathamma started this Arusuvai Chain. Now the second season is organised by Sayantani of A Homemaker's Diary)

I got it soon And she had given the name of the person who will send me the ingredient. It was Veena from Kitchen Celebrations.

I had told in the house that I am going to receive something from courier and had strictly informed them not to open it.(If I am not there at home!)

But that day when I was having lunch with my kids, I got a box from the courier person. I was wondering such a big mystery ingredient? :-)

I left my lunch in the middle(very bad) and opened the box. I was very very happy to see the gift!

Veena had sent me three lovely bowls and a beautiful card :-)

Then came the CID time :-). I got this ingredient in a plastic bag.(she is very clever to send me the ingredient without the cover or any name) When I saw it, I was nervous, I could not make out what is it? I tasted it, I could not get the taste. I tried to search in the Google with what all guessed names!! I thought its thin rice crackers, I thought its rice vermicelli, I thought what all!!!  I could not get it. I have never used it in my whole life of cooking!!!

With lot of hesitation, I sent a mail to Veena about my problem. Then I got a clue from Veena who said you get it in powder form also. (I hope its not cheating) and its a substitute for something else.

I got the name in my mind but to make it sure, I took few strands and put it in the hot water and waited for sometime. Hurray!!! yes, I guessed it right. I have used the gelatine before but never used CHINA GRASS(AGAR AGAR)  :-)))))

China grass is a substitute for Gelatin. China grass is perfect for vegetarians.

Its made from various seaweeds.

Now was the time for me to search for the recipe using China grass. Again my hunt started. I landed here.

It was Mishmash !'s blog. I fell in love with this China grass pudding and the photo. I wrote down the recipe.

I waited for the next day as it was Sunday. I went to the shop to weigh the china grass strands as I needed only 10gm.

I had 12 gm of china grass. I thought of making it half and try I was not sure about the output.

Here is my version of Pudding where I used exactly half the quantity from the original recipe.

 Below are the photos, for recipe, visit her blog.
(Followed the exact recipe, but reduced the quantity to half)

I thought of trying it in small cup cake moulds. My daughter was so happy that she told me it tastes exactly like the caramelized custard cups she used to get in UAE.

My mystery ingredient package will reach Sanjeetha of Lite Bite and Sanskriti of Musicas Kitchen soon.

Keep Smiling,

Fresh Green chana chutney

Tried and tasted by Nivedita

Hi All,

I have already posted the rice recipe with fresh green chana here. Already explained about it in that post.

This time it is the chutney I prepared. My friend gave me the idea to make it and I tried it immediately. It was delicious. 

Are you ready to try it?

Ingredients:

Fresh chana - 1 cup

Garlic - 4 - 6 cloves

Curry leaves few

Salt to taste

Cumin seeds -1/2 tsp

Tamarind - 1/2 tsp

Red chilly powder - 1 tsp

Water just few drops to make the chutney into paste.

Method:

Dry roast the chana for a minute. 

Add all the ingredients and grind into a coarse paste. The chutney is ready to serve. 

I loved it with Jowar rotti for dinner and with dosa for breakfast.


Sending it to 

Simona's  Annuncio: legumi che passione! (numero 31) 
(which is started by  Susan of The Well-Seasoned Cook. MLLA, the popular, legume-centered event)

Keep Smiling,

Carrot and Dates Halwa.

Tried and tasted by Nivedita

Hi All,

WISHING EVERY ONE A VERY HAPPY NEW YEAR.... MAY GOD BRING ONLY THE BEST THINGS IN THIS YEAR.

This is my first post in this year 2011.Two nights party and hectic schedule kept me away from blogging. Today I am here with a sweet to start my year so that, the whole year I will keep blogging on sweet things. I am following my fellow bloggers who started the year with halwa.  I am here with carrot and dates halwa which I prepared for dinner tonight. It was delicious. 

My DH got 2 boxes of mini(90g) condensed milk tins and kept for me as I love to use it in my desserts instead of sugar. 

I will be waiting for the chance to use these mini tins which I love to eat just like that if I do not have time to make sweet but desire to have a bite.

Here are the ingredients:
Carrot - 2 big, cleaned, grated
Condensed milk - 1 tin(90g)
Dates - 6(Soaked in 1/4 cup warm milk for 15 to 20 min)
Cardamom powder - 1/2 tsp
Sliced or grated almonds - 1 tbsp
Ghee - 1 tsp
Method:

• Take 2 tbsp of grated carrot and add it to the dates. 
• Grind this into paste.
• Transfer this into a M/W safe bowl.
• Add the remaining carrot. Mix well and cook on HIGH for 3 minutes to remove the raw smell of the carrot.
• Take the bowl out, add the condensed milk and cardamom powder. Cook on HIGH for 3 more minutes.
• Remove, add the sliced or grated almonds and ghee. Mix well and cook on HIGH till the mixture becomes thick(as it looks in the photo). It may take 3 to 5 minutes as per the M/W settings.
• Serve it hot with cold ice cream ball or refrigerate it before serving to enjoy the chilled halwa.

Sara's ongoing event 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

AND 

Srivalli's 

365 Days of Microwave Cooking!

Keep Smiling,

Rasagulla and Dry Jamun-Reposted for the event

Tried and tasted by Nivedita 

Hi All,

You have already read about my weakness about Bengali sweets. I love any bengali sweets. May be because my name is Bengali: Nivedita, :-),

Here are the links for those lovely recipes which I tried at home. 

Re posting the link for those recipes for 

PJ's event  

Celebrate Sweets-Bengali Sweets which is started by  me.

First one is :

Rasagulla

 Second one is  

Dry Jamun

Keep Smiling.

Two pickles( remixed & reposted)

Tried and tasted by Nivedita

Hi All,

One more set of food for reposting.  NO need of any introduction to these yummy, tangy friends which help us to enjoy each bite. And if you are feeling sick or on those early days or months!!(??), these pickles are soothing to our tongue!! Am I writing something wrong? Forget it.

Remixing my recipes from the archive for my event:

First is my daughter's favorite pickle :Ginger Pickle

Second one is My husband's favorite : Lime and chilly pickle

Sending it to my event 

Event Announcement ~ "Complete My Thali(CMT)-Pickle...



Keep Smiling,

Pineapple Chutney in M/W

Tried and tasted by Nivedita

Hi All,

This chutney made me crazy!! I loved this chutney so much that I went on nibbling just like that. And my daughter had an extra chapati. And already told me to pack the same thing (chapati wrapped with this chutney) for tomorrow. 

When I prepared the mixed fruit curry, there was more pineapple. My kids love it. But before sharing half of what I had, I was thinking to do something with it. I wanted to have something spicy as my mixed fruit curry was sweet, I thought of making chutney with pineapple. I was sure about the taste that it will be good, but never imagined it will come out so good.

Make and check if you want to trust me!!

Recipe goes here:

Pine apple - 1 cup, cleaned, pealed and cubed

Dry red chilly - 1 long

Red chilly powder - 1 tsp or 2 tsp if you want it spicier.

(Pineapple is having sweet and sour taste so you can add more chilly powder)

Cumin Seeds - 1 tsp

Jaggery - 1/4 cup

Salt to taste

Hing a pinch 

Fresh coconut - 1 tbsp

For tempering

Oil - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

 Take peeled and cubed pineapple in a M/W safe bowl. Keep on HIGH for 2 minutes.

Take it out, add jaggery, cumin seeds,hing,dry red chilly and chilly powder.

Again keep on HIGH for 2 minutes, Keep stirring in between. 

Let it be cool. 

Add salt and fresh coconut.

Mix well and put in a blender to paste it. Transfer the chutney in to a serving bowl.

Heat oil in a M/W Safe bowl by keeping it on HIGH for 1 or 2 minutes. Add mustard seeds and curry leaves. Again cook it on high for 1 minute.

Add it to the chutney.

Adjust the seasoning.

Cook on HIGH for 30 seconds.

Chutney is ready to serve with chapati, bread, rice, dosa, idly or anything you wish. I think it goes well with chicken tikka or Fish tikka or any kababs also.

You can prepare this on gas stove also. But it is easier in M/W  because, the fruit cooks well and quick in M/W.

This serves 3 to 4 people if you are serving in a thali for one time only!!!

Sending it to 

Jagruti's event Complete My Thali - Event Anouncement !

AND

My event 

Microwave Easy Cooking - FRUITS, Event Announcemen...

Keep Smiling,

Spicy baby potatoes with sesame seeds(Food remake)

Tried and tasted by Nivedita

Hi All,

When I browse My Diverse Kitchen. I get fascinated with her baking ideas and recipes. She got wonderful collections. But I am still a baby when it comes to baking. May be in another one year or two, I will reach the stage where I can bake without thinking. I have bookmarked her blog itself for baking :-)

But, for now, I am trying only simpler recipes but these are the food I never tried. Here is one of those tasty recipes, which we all enjoyed.

Click Spiced Baby Potatoes with Sesame Seeds for the recipe.

Sending this to 

Srivalli's Announcing Tried & Tasted Event!

Linking it  back to Aparna's post and T&T event and Lakshmi's post. 

Keep Smiling,

Spiced Chilly powder(ಮಸಾಲಿ ಖಾರಾ)

Tried and tasted by Nivedita

Hi All,

As everyone knows, North Karnataka people love to have very spicy food. We keep searching for the ways to make our food really spicy and tasty at the same time.

This chilly powder is among those ways to get the proper North Karnataka taste.This is a very basic powder which is kept in every home. You can store it for a year also.

I love to have this with oil and one day old rotti with raw onion!!!

But the fact is it takes lot of time to prepare it. You need patience to fry all the things, grind it and mix it with the chilly powder.

Usually we take more than 1 Kilo Red chilly powder to make as it is easy to prepare for more quantity and we can store also for more time. My mom makes for her sisters also and give them.

But here I made only for 250 gm of chilly powder. Giving the recipe for the same.

                                       

                               

STEP 1 :
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:

Garlic - 30 cloves(the normal Indian one), peeled

Ginger- 50 gm, cleaned and chopped

Fresh Coriander - 2 big bunch, Cleaned, washed and chopped(Not in the photo)
STEP 3 :

For frying :

Oil - 2 tbsp

Onion - 12 to 15 medium, cleaned, chopped

Dry Coriander seeds - 1 cup

Cumin seeds - 1/8 cup

Maratha Moggu - 15 to 20
Black cardamom - 1 big
Star anise(chakra phool)- 1 
Shahi jeera - 2 tsp

Curry leaves - 2 cups
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl. 
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix. 
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that  still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)

Use it for korma, dal, curry or best for Non Vegetarian food.

Sending this to the event Announcing Back To Basics  

by aqua of Served with love 

 which was started by Jaya.

Keep Smiling,