Event Round Up ~ "Complete My Thali(CMT)-Pickle"

Tried and tasted by Nivedita

Hi All,

How are you all? I am sorry for the delay in this round up. As I have told you, I was on a family holiday. We visited Coorg and Yes! Coorg rocks. Beautiful land which is famous for my favorite Filter Coffee powder. Cardamom, Pepper, Cumin seeds also rule this land.

I enjoyed my 5 days stay and am back with wonderful memories and loads of photos.

Coming to the event,Event Announcement ~ "Complete My Thali(CMT)-Pickl...

I am very happy with the entries. All different and tasty pickles with mouth watering photos. I am going to try all these for my side dishes.

I will go for a quick round up as it is already delayed.

Entries are as the way I have received in my inbox.

Vasavi 's
1.Tomato Nilava Pachadi (Tomato Pickle)










Harini's
2.Mango-Ginger Pickle


Akheela's
3.Malay Pickle

Kanthi's 4 entries:

4.Tomato pickle, 
5.PULIHORA AVAKAI,
6.MANGO CHUTNEY/ Mamidikaya Menthi Baddalu,
7.MANGO SWEET & SOUR CHUTNEY

Nayna's 2 pickles

8.Pickles

Carrot Pickle and Mango Pickle

  

Subikhsa's  
9.Haldiche Lonche

Santosh's 3 entries:
10.Mango Pickle

11.AMLA PICKLE


12.GREEN CHILLY ACHAR N ACHARI SALAN[VEG]


Smitha's 2 entries:
13.Mukkala Avakaya / Mango Achaar (Tiny mango pieces ...

 14. Instant Cucumber Pickle / Kheera Achaar
 

PJ's 2 entries
15. Lemon Pickle -Pressure Cooker Method

16.Fresh red chilli pickle


Vanishri's 
17.HERINDI



Gayathri's 
18.Maa Inji Pickle



Smita's 
19.Sweet & Spicy Lemon Pickle

20.Puli Injhi (Traditional Kerala style pickle)



Priya's  4 entries:
21.Instant Green Bellpepper Pickle

 22.Instant Carrot Pickle

 23.Lemon Pickle-Pressure Cooker Method

 24 Instant Sprouted Fenugreek Pickle



Priya Sriram's  2 entries:
25.The Heat is On (Gooseberry Pickle)

 26. Maangai Keeru/Fresh raw Mango Pickle



Padma's
27. Green Fresh Pepper Corn Pickle



Kavitha & Gayathri's 5 entries:
28.Gooseberry Pickle

29.Mango Thokku

30.Lime Pickle

31.Mango pickle

32.Sweet Mango pickle


Shama's 5 entries:
33.Ginger Pickle

34. Mango pickle

35.Gongura Pickle

36.Green chillies Pickle

 37.Bittergourd Pickle


Denny's  
38.Ginger Pickle


Sangeetha's 
39.Star gooseberry pickle

and the one which I missed is from
Yummy4Tummy
 40.Chintakaya Pachadi (Tamrind Pickle)



Last is from my kitchen rack: 4 entries:
41.Two pickles( remixed & reposted):
      '
42.Red Chilly Pickle
43.mixed fruit pickle

And I am really sorry for delayed addition of entry from Jagruti.(Sorry Jagruti)
Oil Free Carrots and Chilli Pickle with Split Mustard seeds

Now the winner is Number 3:

Akheela's 

3.Malay Pickle

Thanks to my FB friends for helping me to choose the winner.

(3,14,12,9,2,24)

Congratulation to Akheela

Keep Smiling,

mixed fruit pickle

Tried and tasted by Nivedita

Hi All,

This  pickle was my favorite when I was kid. But, it was rarely made because it has nuts in it and buying nuts was not much affordable.

Whenever we got the chance to eat it, we used to hide it in our hands to eat it later, slowly and enjoying it fully.

Now, my kids do not like it at all! I feel so bad for them!! They do not like anything sweet. All the sweet things are for me! They do not know the real happiness which is hiding in it!! hehe!!! going mad about this pickle. Now, I make it for myself and enjoy it whenever I want. But that joy will never come back!!

Very easy to make and can store it in a refrigerator for months.

Coming to the recipe :

Lemons - 12 to 15

Cashew nuts - 1 cup

Almonds - 1 cup, cut into pieces

Dry dates - 1 cup

Oil - 1/8 cup

Mustard seeds - 1 tbsp

Hing - a pinch

Salt to taste

Red chilly powder  to taste 

Turmeric powder - 1 tsp

Jaggery - 1/4 cup

Wash the lemons,  cut into 4 pieces. Remove the seeds.

Clean the dry dates, remove the seeds.

Keep both lemon and dry dates in a separate vessel and cook in a cooker for 6 to eight whistles.

Allow it to cold.

Till that,

Heat oil in a kadai. Add mustard seeds and allow to splutter. Add hing and remove from the heat. Allow it to cool. Once cold, add red chilly powder, turmeric powder, Jaggery. Cook it again for few minutes. Cool it.

Take the lemon, dry dates, cashew nuts and almonds in a bowl. Add the ready masala and salt to it. Mix well.

Store in a glass jar. Use after 2 days.

Sending it to my event 

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



Going on a short vacation and will not be able to check your entries. But please forward your entries till 19th.

I will post the round up only after 25th October. I hope its fine for all of you.

Keep Smiling, 

Quick Vermicelli Kheer in M/W

Tried and tasted by Nivedita 

Hi All, 

Wishing everyone a very happy Dasara. Nine days are over so early and this time I enjoyed the Navarathri very much. The reason is Dandiya. I love dancing and this was the best occasion to dance and make myself happy. Yes, I attended Dandiya program all the five nights! Yesterday was the last day and I danced for 4 hours with only 15 minutes break. But still feeling like dancing!

Usually, we prepare Sajjaka holige(Semolina halwa poli) on this occasion. But as I got busy with some other work, I went for a quick Vermicelli payasam. I have already posted the normal way of making this kheer.

Now giving you the quickest way to make delicious Seviyan kheer.

This is actually for Smitha's event, I thought of making it in M/W. Even for me it was a first time. We all loved it. As my DH is also here, and its his favorite sweet, I was happy to make it and was happy also for the outcome.

Ingredients:

Roasted thin vermicelli - 1 cup(I got these packets from UAE)

Sugar - 1/8 cup

Condensed milk - small can or 1/2 cup

Cardamom powder - 1/4th tsp

Ghee - 2 tbsp

Dry fruits(almond, cashew nuts, raisins)- 1/4 cup

Water - 1 1/2 cup

Method:

Keep the water in a M/W Safe vessel and keep on HIGH for 2 minutes. Add the roasted vermicelli and keep on HIGH again for 60 to 90 seconds. Remove it, add sugar and cardamom powder. Mix well. Keep on HIGH again for 1 minute. Open, add condensed milk and keep it aside.

Take another small vessel and add ghee in to it. Keep on HIGH for 1 minute. Add dry fruits and keep on HIGH for 1 to 2 minutes or till the dry fruits are fried.

Remove and add it to the vermicelli mix. 

Keep on HIGH for 30 seconds. Allow for 2 minutes.

Open and serve hot. Or keep in the fridge after its cold to have chilled kheer.

Sending it to many events:

First is: Smitha's My First Event Anouncement - "MEC - Festive Dishes... which is started by  Srivalli of Cooking 4 all Seasons

Next is Suma's Announcing 'cooking for kids'-CFK-Octobe r2010 Edition

(started by Sharmi with this announcement)

And Khaugiri 's Announcing 'ONLY'- Festive Event.

(which is  Pair's brain child).

And to Umm of Taste of Pearl City's ongoing event which is started by me ;

Celebrate Sweets-Kheer

Keep Smiling,

Punjabi Kadi Pakoras for ICC

Tried and tasted by Nivedita

Hi All,

I am happy to be a part of Indian Cooking Challenge. Indian Cooking Challenge is the event hosted by Srivalli where every month,she gives us a challenge to make one traditional recipe. Till last month, I never went through the rules or the event as I thought its only for experienced chefs!! True, I thought its not my cup of tea.

But last month when I was chatting with Srivalli, she asked me why I did not join this event all these days, when I told the reason, she insisted me to go through the rules at least. When I finished reading, my expression was "arre, yeh to itna easy hai!!" and one more thing came into my mind that even my event "COOK AND CLICK" had the same theme, but I could not take it longer as I did not get more entries or only one entry for each event (in 4 events).

Now, coming to this challenge, Making Punjabi Kadi Pakoras or Pakods kadi is my first entry to ICC. Srivalli got this a recipe from Simran who blogs @ Bombay foodie I am really excited to prepare this one as its very interesting. Many times I have prepared kadi pakoda but the other methods. But it was a long time again that I prepared this type. So here I am presenting my

"PUNJABI KADI PAKORAS FOR ICC"

There is one advantage when making this one. You will get pakoras to eat before they go into kadi. My suggestion to everyone is make more batter to make those extra pakoras, or else you will get only kadi on the dining table!

Coming to the recipe,

To make Pakoras:
Gram flour - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Onion - 1 medium, thinly sliced
Water to make thick batter
Oil to deep fry

 Mix all the ingredients in a big bowl.

Add the water to make batter of semi thick consistency.

Heat oil in a kadai. When hot, drop the batter with a spoon or hand to make small pakoras. Fry till golden brown to get crispy pakoras.

Transfer these into a bowl or plate and keep it aside.



For making Kadi:

Curds / Yogurt - 1 cup
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups

Mix the curds and gramfour to remove lumps.

Add the water to get thin batter to make kadi.

Ingredients for kadi:

Oil -1 tbsp

Onion - 1 large, sliced

Mustard Seeds - 1 tsp

Cumin Seeds or Jeera- 1 tsp

Ajwain or Carom Seeds- 1 tsp

Methi seeds or Fenugreek seeds- 1 tsp

Turmeric powder a pinch

Salt to taste

Red Chili powder - 1/2 tsp

To add it later:

Garam masala - 1/2 tsp

Amchur/ Dried Mango powder - 1 tsp

Get ready to make kadi:

Heat oil in a kadai or deep and round vessel.

When hot, add mustard seeds, let splutter.

Now be quick to  add cumin seeds, methi seeds and ajwain. Wait for 10 seconds.

Add sliced onions and fry till brown.

Keep on a low flame, add curd and besan batter.

Add turmeric, salt and red chilli powder.(I must say here that, I was not sure of adding salt at this stage, as I always believed if I add salt before only, the butter milk will get curdled, but as I had to follow the rules I added it.) And nothing happened to the kadi.

Bring it to a boil, boil it atleast for half an hour.

Wait till you get thick kadi.

Now add the fried pakoras and boil it for some more time(may be 2 minutes)

Give final touch by adding garam masala and amchur powder before taking it from heat.

Punjabi Kadi Pakora is ready to serve with hot rice.

This is for  Indian Cooking Challenge

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,

3 C(K)heers (Reposted for the event)

Tried and tasted by Nivedita

Hi All,

I am reposting these Kheer recipes for Umm's evernt.

First one is Vermicelli Kheer( (ಶ್ಯಾವಿಗೆ ಪಾಯಸ)

My Husband's anytime favorite which he loves to have with hot milk.

The Second One is Sago(Sabudana) kheer

Again my husband's favorite sweet which I prepare on Hanuman Jayanti(nothing connected with the festival).

And the last one is Basundi(Milk kheer)

All these Kheers are going to Umm of Taste of Pearl City's ongoing event which is started by me ;

Celebrate Sweets-Kheer

Keep Smling,