Pudachi Wadi | Coriander Rolls for ICC April

Tried and tasted by Nivedita 

Hi All,

This is frustrating........ Yesterday I kept the whole draft saved for ICC. Now its gone. Thanks to Blogger.com

Again I need to write down. I don't mind rewriting,. But time is the main problem. Tomorrow I am going out of station and will be back in the night and no time to write in detail. Even my saved draft did not had detailed recipe.
(hey I got the saved draft back in my blog, but I am posting the new one with few lines taken from the old draft.)

Last month I could not attend the challenge as I was in holiday mood. But this time again I am back for Indian Cooking Challenge for April month and Srivalli has chosen the traditional Maharashtrian dish Pudachi Wadi(Coriander rolls) The recipe is taken from Archana of Tried & Tested Recipes.

I loved these wadi or rolls. I had never tasted these. And, I loved the stuffing as I always feel fresh with its freshness and its aroma. Now, this recipe in my menu for an extra snack for guests. Thanks Valli for choosing this recipe for the challenge.
NOTE FROM MY SIDE : 

• The recipe is simple but the trick or challenge is to roll out THIN phulka or puris AND covering these properly after you stuff the coriander masala in it. 
• And then comes roasting the wadis on tawa, BE CAREFUL to roast on low flame or else your wadis will have black spots.
• I am not going to write down the whole recipe but you can check Valli's  link for the detailed recipe.

My pictorial recipe:

The wheat flour and gramflour atta with hot oil, the onion and fresh coriander masala, Tamarind paste, garam masala and oil paste.

 dough rolled into puri size, tamarind paste spread and coriander masala stuff.

The roasted wadi.

Another shape of wadi(followed Archana )

The triangle shape wadi is getting fried.

Both shape wadis before getting cut.

Wadi's ready to serve with green chutney or sauce. 

I loved the challenge and as usual waiting for the next challenge and I hope to participate also :-)

Keep Smiling,

Vegetable Kurma

Tried and tasted by Nivedita

Hi All,

Please don't look at the photo, Its not neat. I took the snap when the last bowl was remained. It was a super hit at the party we had in my brother's house. Thanks to my brother again, who arranged belated birthday party for my elder daughter. After thinking full one day about the menu, I decided to make it at home. I was happy about the decision as my Puri Kurma came out just superb. And every one enjoyed it a lot, the heart shaped puris attracted the kids at the party.

Here is the recipe for Kurma, (I forgot to click the puri photos, sorry :-(  )

The recipe was totally new for me(Atleast), as I did not check any blog or any old recipe from my book. It was just another trial(I took a risk of trying new food for such a big party)

Recipe for Kurma (for 25 people)

Vegetalbes needed:

Potato - 1 1/2 kg

Carrot - 200 gm

Beans - 200 gm

Green pea(Fresh) - 100 gm

For Kurma Masala

Onion - 5 big or 6 small

Tomato - 3 big

Ginger and garlic paste - 1 tsp(fresh, made at home)

Whole Garam Masala - 1 tbsp(Cardamom, Clove, cinnamon)

Fresh Coriander and mint - 1/4 bowl

Oil - 1/4 cup

Butter - 1 tsp

Red Chilli powder - 2 tbsp

Dhania powder - 2 tsp

Haldi - 1 tsp

Salt to taste

Tamarind Paste - 2 tbsp

Kitchen King Masala - 1 tsp

Ingredients are more and the preparation takes lot of time.

Method:

• Boil the potatoes, peel and mash it.
• Parboil the other vegetables and keep aside.

• Boil or Microwave the onion till soft.
• Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
• Puree the tomatoes and keep aside.

• Get set go for the last step:
• Heat oil in a big kadai, I used our big cooker.
• Add the onion paste and fry for few minutes.
• Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
• Add salt, haldi, dhania powder. Mix well. 
• Add the boiled vegetables. Mix well. 
• Add enough water to make it thick gravy. 
• Cover and cook for 8 to 10 minutes.
• Adjust the seasoning. Add butter and fresh coriander before serving.

Have it with puri or chapati or bread :-)

Keep Smiling,

Rasmalai (with egg)

Tried and tasted by Nivedita

 Hi All,

Some recipes get delayed for many months or years to get posted. This Rasmalai is one of those posts, which I never prepared after I started blogging. I love this but somehow I could not prepare it. Now here is the recipe of this yummy Bengali sweet in which egg is used. I learnt this from my dearest friend Edna when I was in UAE. When I had it first time in her house, I was surprised and was not ready to agree that there is an egg in it. I tried it the very next day and I was happy with the result. And I kept on making it many times when I was in UAE. But after I came back to India, I did not prepare it often. 

Thanks Edna for the recipe,

Ingredients:

For milk:

Whole fat milk - 1 litre

Sugar - 1/2 cup or more depending on the sweetness of the sugar

Cardamom powder - 1/4 tsp

Finely chopped(lengthwise) Almond - 1/4 cup

Kesar or Saffron - few strands soaked in little warm milk

For Milk balls

Milk powder - 1 cup(or 1 coffee mug or I used 125gm milk powder)

dash of baking soda

Egg - 1 

Oil - 1 tsp

Method :

Keep the milk to boil.

Till it boils, take the milk powder in a plate or wide bowl. Add the soda and oil slowly. Keep on adding egg slowly to make into dough. Take the dough and make small balls, remember these will double in size. 

Simmer the milk  and add the sugar. Boil for some time. KEEP ON A HIGH FLAME. 

Go on adding the milk balls slowly. DO NOT  make the flame slow. In between stir slowly. Once the balls start increasing the size, add the saffron milk, cardamom powder and almond.

Boil for almost 10 minutes. Take one ball out and break it, It will come white if its done or you can see the yellow color. Boil till you get white and soft balls. It takes 10 to 12 minutes.

Cool it and serve chilled.

Keep Smiling,

Flavored Yogurt

Tried and tasted by Nivedita 

Hi All,

One more way to keep yourself cool in this summer. I love this. I love to have it any time. Just perfect for hot summer. And I loved this mini clay pot with the cover on it. My brother has it in his house, so thought of using it.

Beautiful to serve the yogurt.

Ingredients:(serves 2)

Fresh Milk - 1/4 litre

Fresh yogurt or curds - 1 tbsp

Ginger juice - 1 tsp

Fresh mints - 3 to 4 leaves,crushed, or chopped, and one leaf to decorate

Salt to taste

Pepper powder to taste

(Planning to add some carrot or beet juice to it make it more colorful and healthy!! Howzzzzat????)

Method :

Boil the milk and allow it to be warm. Transfer the milk into any  non metallic vessel(the process will be slow in this vessel), the glass or clay pot. Add all the other ingredients and mix it well.

Keep it for few hours(4 to 6 hours) to set the yogurt. In summer it takes less time than in winter and rainy season(Bacterias become lazy during winter and rainy season ) 

Once the yogurt is set, keep it in the refrigerator and serve chilled.

You can use it in salads, or as chapati spread or in few chaats also.

Keep Smiling,

Rice for sweet tooth(Reposting)

Tried and tasted by Nivedita

Hi All,

I am back from holidays. Lot of work to be done. I don't know how I am going to manage all alone. And I love my blog and my readers. I can not stay away from posting my recipes or my thoughts. I always wait to share everything with you all. 

But, now, my internet is playing hide and seek with me. There is some problem in BSNL connections and its government thing and you can understand how fast the work will be done :-)

Now in the midnight, I got up to drink the water and saw the internet connected, I switched on the computer and posting some recipes from archived posts for the event. I am not sure when I will be back with another post, I hope you do understand and wait for me.

Here are 2 entries from my archived posts for the event 

Sweet Coconut Rice





Payesh(Rice Kheer)



Sending these to

Priya of  Priya's Easy N Tasty Recipes

Announcing Celebrate Sweets - Sweets With Rice

(which is  MY ... event)

Keep Smiling,

Lime and Mint to beat the heat

Tried and tasted by Nivedita

Hi All,

Summer is here, time to keep us cool and hydrated. 

Here is a very common and simple drink which can be made at home easily. 

Ingredients: (To make 1 glass)

Water - 1 glass

OR

LIMCA or SEVEN UP or SODA - 1 GLASS

Lime - half +half

Salt  - 1 tsp

Fresh Mint - 4 to 6 leaves

Pepper powder - 1/4 tsp(optional)

Ice cubes - 3 to 4

Method:

• Cut the half lime into thick ring to garnish
• Crush 4 mint leaves
• Pour the water or Limca in a serving glass.
• Add salt, lime, pepper and fresh mint.
• Mix thoroughly. 
• Add the ice cubes, garnish with fresh mint leaves and lime ring.
• Serve chilled.

Sending this glass to Radhika's event

Celebrating Blog Birthday by Having Fun N Sun

Keep Smiling,

Grated Vegetable Soup

Tried and tasted by Nivedita

Hi All,

Last week, I went to my cousin's house to stay for 2 days. May be because of change in weather, water, Phalguni fell ill. When I came back I had to rush to the doctor. She had high fever with severe infection. Doctor prescribed antibiotics and told to keep her on liquids.Now it was my testing time, yes!! I get nervous when kids fall sick. I go blank.. 

I wanted to give her something like soup which keeps her full and which is healthy. As usual, without planning, I entered the kitchen to check what I have and what I can do.

I got Carrot, Potato, Cabbage, Beetroot,  Peas. 

That was it, but no time to boil the vegetables as I had to finish before she got up. So thought of grating the vegetables.

Here is the recipe:

Ingredients:

Cabbage :- 1/4 cup

Potato - 1 medium, peeled

Beet root - small, peeled

Carrot - 1 medium, peeled

Baby corn - 1 small

Peas- 8 to 10(you can add more, I just wanted to give colour to the soup)

Corn flour - 1 tbsp

Oil - 1/2 tsp(You can use butter also)

Ginger and garlic - 1/2 tsp, finely chopped

Salt to taste

Pepper powder - a pinch

Lime juice - 1/2 tsp 

Water to make the soup

You can add

Soya sauce - 1 tsp

White vinegar - 1 tsp

Method:

Grate all the vegetables.(Except peas)

Mix cornflour in 1/4 cup water and keep aside

Heat oil or butter in thick bottomed kadai.

When hot, add ginger and garlic, saute till light brown.

Add all the grated vegetables and saute for some time till the raw smell goes(it takes 3 to 5 minutes)

Add 2 cups of water and boil till the vegetables are almost cooked. (It takes 8 to 10 minutes)

Add the salt, pepper powder and cornflour.

Mix well and adjust the seasoning and the thickness of the soup. You can add more water if you feel its very thick.

Boil for  few more minutes for the cornflour to get mixed well.

If you are adding vinegar and soy sauce, its the time.

Remove from the fire and add lime before serving.

Great and healthy soup for any one. ( it was enough for 4 people)

My daughter enjoyed it luckily.

Now she is feeling better. (magic of mamma's soup!!!)

Keep Smiling,

A Paneer in need is a PANEER in deed (Food Remake)

Tried and tasted by Nivedita

Hi All,

WHAT AN IDEA  PariJI!!

The day she posted this Colourful Bell Pepper and Cottage Cheese Cubes , for me , it was like as we say in Hindi " mere ankhon mein yeh chubh raha tha!(Its direct translation in English :- it was pricking in my eyes!!).PLEASE TAKE THIS IN  A POSITIVE OR FUNNY WAY:-)

Thanks to Pari for this wonderful and unique recipe. I really loved it and I can use it in many preparations. I made a change from her original recipe with a genuine reason behind it. As the name of her recipe says its about bell pepper BUT, me and my daughter are allergic to those bell peppers. So I had to put these out of my recipe. And Pari has written in her post that we can replace with other vegetables also. I thought of adding as many number of vegetables I have with me.

Luckily I got the same round mould (as Pari has one) to make Paneer. 

Here is the recipe in my words:

Recipe to make the Veggie Paneer :

Ingredients:

Fresh Milk - 1/2 litre(I used and I could make 10 big tikkas, 2 kebabs and one paratha)

Lime juice -2 tbsp or more depending on the milk and the time it takes to break

Parboiled vegetables  - 1 cup (finely chopped beans, carrot, baby corn, peas,potato and whatever you like and it fits in the paneer well)

you can use bell pepper, I have omitted here.

Green Chilly - 1 finely chopped(Avoid this, if for kids)

Salt 1 tsp

Pepper powder - 1 to 2 tsp

Method:

• Boil the milk.
• Add the lime juice and stir it. Continue boiling till the milk breaks out.
• Add all the vegetables and boil for few more minutes.
• Strain it to remove the whey.
• Wash it with clean water to remove the smell.
• Add the green chilly, salt and pepper powder. Mix well.
• Transfer it into Paneer making mould.
• Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
• Keep in the fridge to set.
• The BASIC Veggie Paneer is ready.

Don't have mould, no problems, tie in a clean cloth hang it for an hour or two, remove and give the desired shape, may be you have to add little corn flour to bind it properly.

NOW,

Turn this into Spicy Paneer Tikka and or Kabab:

You need

Ready Veggie Paneer cubes - 10 to 12

Corn Flour - 2 tbsp

(I used Rice flour as there was no cornflour at home, but it worked fine too)

Garam Masala - as per taste

Amchur powder a pinch or less.

Fresh coriander to serve(not in the photo)

Oil to shallow fry the Tikka

Method:

• Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
• Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
• Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
• VEGGIE PANEER TIKKA IS READY TO SERVE.

To make KABAB,

• SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER. 
• Give the shape of Kababs and shallow fry till golden.

The last but not the least is I USED THIS SCRAMBLED PANEER TO MAKE STUFFED PARATHA AND MY YOUNGER DAUGHTER HAD THE WHOLE PARATHA WITH CURDS. ;-))))))))

(It did not clicked me to click a photo. Next time I will take the photo and add it here)

THANK YOU SO MUCH PARI FOR SUCH A HEALTHY RECIPE WHICH MADE MY WORK EASY TO FEED MY KID A GOOD FOOD.

And perfect starter for the party.

Hey I think I can use these cubes in Palak Paneer, Veg Biryani also, any more ideas????

Keep Smiling,

AWARD TIME :-)

Tried and tasted by Nivedita

Hi All,

Its better late than never!!! this is what I am using for my laziness.Some things keep on postponing for no reason. This is what happened here with my awards. I hope you all will understand me and you all love me even after posting this so late :-)

 I am really sorry for accepting these lovely awards so late and posting it in my blog. 

THANKS A TON FOR CHOOSING ME TO SHARE YOUR AWARDS.

VEENA HAS SHARED THIS AWARD

KANTHI HAS SHARED THIS AWARD

RICHA PRIYANKA HAS SHARED THESE AWARDS

AND

SHOBHA HAS SHARED THIS AWARD WITH ME.

THANKS ONCE AGAIN FOR THIS TOKEN OF LOVE. KEEP VISITING ME AND ENCOURAGE ME WITH YOUR COMMENTS AND SUGGESTIONS.

Keep Smiling,

Colourful curries : Reposting for the event

Tried and tasted by Nivedita

 Hi All,

How are you all?

Again some reposting for the event.

But I kept on wondering which one to choose for this event, Is it fine if I take dals, or sambhars or curry???

Then thought of giving chance to my older posts  which did not get more attention :-)))

So here are the two recipes which I am reposting for the event which is going on in Charita's blog.

First is

Sindhi Curry(Veg curry with Gramflour)

AND


Many and more Veg. Sambhar



The event is going on here:

Event Announcement : "C for Colourful Currys"

Keep Smiling,

Chota Packet, Bada Dhamaka - Ching's SECRET NEW SCHEZWAN Miracle Masala

Tried and tasted by Nivedita

 Hi All,

Scene ONe: Its a tiring and a very long day at work, you are back home, and nothing is there except some left over rice in the fridge. And luckily some cut vegetables in hand. Then.....

Scene TWo : Suddenly you have that craving to have some Chinese food, and you really love the rice you get in that Chinese Restaurant. But you are not in a mood to go out of home, or you know there will be rush in the restaurant or the restaurant is far from home... In any case.. Then....

Scene THREe : You  will get a call from your hubby that few people are coming and you have to fix some quick lunch Then....

Scene FOUr : Your friend circle will decide for a short picnic and will give you the task of making rice for everyone and bring. Then...

The number of scenes will continue......

But the Solution is only ONE ; And That is Ching's SECRET  NEW SCHEZWAN Miracle Masala  :-))))))))

Yesss!! I just loved this chota packet.. It has a real Chinese taste in it..

Simple and easy but you can definitely fill you stomach with satisfaction, it can impress your guests, it can satisfy your craving or it can make you the Super star of your friend's circle and the list goes on..

Coming to this product,

It is available in a small packet which costs you only Rs.5/- !!! Yes only five rupees and only 1gm, You can make rice for 2 people according to the instructions. But I felt its too spicy so I prepared it for 3 people.  

And I added extra GINGER AND GARLIC flakes(finely cut) to give that extra Chinese flavour.

JUST FOLLOW THE INSTRUCTIONS GIVEN ON THE PACKET AND WIN THE HEART OF YOUR LOVED ONES. 

I mean it :-)

(Its totally my personal opinion and my view about the product. I am not paid for this post or this is no where connected with the promo of the product.)

Keep Smiling,

Rice and Jaggery Pancakes(akki bellada Dosa)

Tried and tasted by Nivedita

Hi All,

I am starting this post with my old statement : Events inspire me to try new things and sometime I try the old or traditional recipes for participating in the events.

AND I am very happy and thanks to my brother. He gifted me the camera. My new camera is SONY,DSC-W 570.(Review about the product is soon in my blog). So I can post my new recipes with new photos.

This Rice and Jaggery Pancake is not a new dish, but I never bothered to try it. When I visited many blogs, I came through this recipe. But every time, I used to read the method, loved the clicks and then forget.

and now, when there is my event going on which is guest hosted by Priya, I thought of trying this one. But I did not wanted to go through any recipes,  I wanted to rely on my memory and my version. And hey, I have good(not very good) memory. The pancakes I tried were just delicious. I checked the other blogs after I finished making, my preparation was almost the same but I had omitted few ingredients.

Coming to my version(it might be same in some other blogs too, but that is totally without my knowledge.)

Coming to the recipe,

Ingredients :

Rice(I used regular rice) - 1/2 cup

Jaggery - 1 cup or little less as per your taste

Cardamom - 1,peeled and crushed

Fresh coconut - 1/2 cup, grated or break into pieces.

Salt a pinch

Ghee to make the pancakes.(1/2 tsp for each pancake)

Method:

Soak the rice for 5 to 6 hours.

Drain and grind into coarse paste. In the last round add the grated coconut and cardamom and grind into fine paste.

Before the last round, add  the jaggery and grind one more round.

Remove and transfer the batter into a bowl.

You can start making the pan cakes immediately or even after keeping it for sometime.

Heat the dosa pan. Spread the batter into small and thick dosa.

Let it cook on low flame for half a minute. Turn it and cook on other side.

Spread 1/2 tsp of ghee on it, Remove and repeat with remaining batter.

I got 8 dosas with the qty I had taken.

Serve hot with pickle.

Sending this to

Priya of  Priya's Easy N Tasty Recipes

Announcing Celebrate Sweets - Sweets With Rice

(which is  MY ... event)

AND

Krithika of Krithi's Kitchen where this interesting event Guest Hosting - Breakfast Club #10 - The Theme is... (which is started by HELEN)

Keep Smiling,

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,