Tuesday, August 31, 2010

TOSHA (Sweet Flour Rolls) for COOK and CLICK-3,

Tried and tasted by Nivedita 
Hi All,
Here is my THIRD recipe for the event   "Cook and Click" . This is for SEPTEMBER 1ST to SEPTEMBER 10TH. (I was supposed to post it yesterday itself, but from last night till today morning there was no power. 10pm to 10am!)
Al the festivals are in queue, the sweets are more the merrier. Here is one sweet, which is a Sindhi sweet. This is very easy, quick and can be stored for many days. Its perfect for kids snack box also.
I am taking this recipe from SINDHI COOKING by Anita Raheja, whose recipes I am following since my marriage.
I am giving as the recipe is written in the book.
You can reduce the quantity as per your need.
Serves - 30 Toshas
Cooking Time - 45 minutes

INGREDIENTS
For the Toshas
All purpose flour or maida - 250 gm
Cooking Soda - 1/2 tsp
Oil - 1/2 cup(or little less)
Salt  - 1/2 tsp
Curd - 1/2 cup

For the Syrup
Sugar - 2 1/2 cups
Water - 3 cups

Method
Sieve the plain flour. Add salt and soda. Now alternatively add a spoonful of oil and curd in to the mixture and knead into a stiff dough. Make long thin rolls like kababs. Heat some oil, taking care not to overhear the oil. Slip in the rolls and fry them on a slow flame till golden in color.
For the Syrup:
Dissolve the sugar in water and boil the syrup till it thickens in consistency(it should be such that when the sugar syrup settles on the Toshas you immediately get a white sugary coating) Put a few Toshas at a time into the vessel and stir them in the syrup. Remove, cool and store in airtight containers.

Send the following details before SEPTEMBER 10TH to nivedita.mt@gmail.com with subject "COOK AND CLICK" :
your name, 
blog name, 
url of the link  and 
the photo attached.
Non bloggers can send the details to my mail.
NO need to retype the recipe. Just link back this one in your post. 
Please share your experience about this dish.
If you already got this recipe in your archive, share the experience.

Any suggestions, new ideas are welcome. 
(If you have any special recipe which you want cook with others here, you can send it to me. I will add it in the event with your details, whenever possible)

Keep Smiling,

Sunday, August 29, 2010

Urad Dal Vada, Repentance and a contest for this story.

Tried and tasted by Nivedita
Hi All,
My trial to polish myself and check whether I can write a fiction. I tried last month also and was successful with real story. This time it is a fiction with my imagination.I hope you all will like it and encourage me to write in the future also.


REPENTANCE


He was coming to this restaurant, since 1 1/2 years for his dinner. It was his favorite place to have peaceful meals with all his favorite food. He had changed his dinner time from 9pm to 8 pm as he wanted to enjoy his dinner and the restaurant was closed at 9.  His office had a canteen and his lunch was fixed there only. But he always looked forward to have his dinner here.
The restaurant started 2 years back and it was on the main road. It was a small place and always full. People used to wait to get the seats to have their food. He never missed the Sunday breakfast here as the Set Dosa and Sagu was famous here. He always missed his mother for her delicious food. She was a great cook. Just 2 months before his marriage, his mother was no more in this world. That was the saddest day of his life.
Waiting for his turn to get the table to have his lunch, his mind traveled 3 years back.
All the preparations were done for his marriage. Mother was so happy that she is going to get a daughter-in-law and she was sure that she will welcome her daughter-in-law as a daughter. She had only one son. She always dreamed about teaching her new daughter-in-law all the cooking skills and some old secret recipes. She knew her son is fond of eating and he enjoyed the tasty food which she prepared. She wanted  her son not to get disappointed with his wife's cooking. She always worried about this and she looked for a girl who can cook well.
When they went to see Sukanya, her first question was "do you know cooking?" And Sukanya's mother had replied that her daughter can make delicious food! But the truth was, Sukanya never entered the kitchen other than taking the plate which was served.
With all other things settled, the marriage date was fixed after 3 months.
Just 2 months before his marriage, one day morning his mother did not get up from the bed. That was the end of her dreams about her daughter-in-law and her secret recipes.
Relatives forced him to get married on the fixed date only as he and his father needed a woman in the house to look after. That’s how Sukanya came in his life and both took an oath to be together and always support each other , let any thing comes. 
First two months went in visiting relative’s house with grand food. Sukanya did not get chance to show her culinary skill. She was relaxed! Some times, she prepared morning tea and it never came out well. But being still in a romantic mood with his new wife, he never took it seriously!
The trouble started only after 2 months, when Sukanya started making food everyday. She did not get much time to learn cooking and she never listened to her mother who was always behind her to learn cooking. Now she repented!
She had collected many recipe books and few tips written by her mother. But, she never got any food right!
After few days of tasting her uncooked food, more salty food, very spicy food, stone like idly, more oiled chapattis, burnt halwa.... he was very upset. His father was an old man and he did not eat much other than Ganji, and he was quite. He knew that she will learn soon.
But her husband did not have patience to wait for her to learn to cook properly. There was no way of comparing her with his mother and he was angrier with Sukanya's mother about not telling the truth.
Everyday he came home with the hope of having good food and went to sleep with anger and disappointment. It started affecting their married life. The whole day she will be thinking what to prepare, how to prepare and she stopped taking care of her also. She looked like a servant without proper dressing.
It was just six months of their marriage. That was the day! He came home and he was hungry. He wanted to have Vada. He had called from office in the after noon only to her and told her to make vadas. He thought at least she can make these as it is easy to make!! He came to the kitchen. She was standing there in a corner with tears in her eyes. She prepared the batter for Vada and it became so much watery. She could not add anything to it to adjust. She forgot to read in her recipe book that water should not be added while grinding the dal.
He could not control his anger. He started beating her and he pulled her hair, took her to his room. He packed her bag and put her out of the house. She cried for long time, and requested him to give her one more chance. His father was out of station. That’s all he knew. After that he never tried to know about her, and warned his father not to contact her or her family.
He struggled to manage the cooking for him and his father. He arranged for a cook, whose cooking was bad but was better than Sukanya's.
The waiter patted his back as the seat got empty. He enjoyed his food as usual and went home.
When this restaurant was opened, he did not go there for first few days. One day, his friend gave a small party in that hotel for him and few more friends. His friend told that the vadas are very special here. When he tasted the first bite, he remembered his wife.  He missed her many times. Other than cooking, she was a very good person. She always cared for his little things and she kept everything ready. She kept the house clean and neat. She was a very loving wife, if only that cooking was not there. He had left the party in the middle only and gone to his house with the pain in his heart.  He always thought about that evening and repented for his behavior. He should have been supported her to learn cooking.
But being a person who loved good food, his legs took him to the restaurant again. He ordered Dosa this time and enjoyed eat bite with chutney and potato sabji. From that day he started coming regularly. He always wanted to know who the main chef there is. But the cooking area was restricted and no one was allowed to peep in also. There was a small passage in between the customer area and the cooking area. Several times he asked the waiter over there, but he did not get any answer. Waiter used to just smile and go away. This made him curious to know about the chef. But he could not get any way to find it.
One day, stock checking was going on in his office and it was closed for half day. As the canteen was also closed, he came to this restaurant to have his lunch. Then, he saw a woman entering the kitchen. He was shocked. It was Sukanya. He ran to her and stopped her. She was not surprised to see him. All these years she saw him coming here and enjoying the food. She was the main chef there who controlled the cooking area. Without saying a word she went inside and the door was locked. He sat on nearby seat frozen for long time. 
He did not know when he got up and started back to his house. Then he suddenly remembered the name of that restaurant. It is SURUCHI. This was the name they both had thought of their child if the girl was born.
Sukanya entered the kitchen and started preparing the food for Evening snacks. Vada was her main snack, which she never allowed any one to make. The other assistants always wondered about this secret. But she alone knew it. While preparing the batter, she started thinking about her struggled years. 
When he did not open the door at all, she went to the bus stand and got the bus to her parent’s house. She reached home and told everything to her parents. Few days her mother was upset. She thought of going to Sukanya's husband and requesting him to take her daughter back, as she felt guilty of spoiling her own daughter's life with her single lie. But Sukanya was not ready to go back. She started helping her mother in the kitchen. She was determined to learn all the cooking. She attended a cooking class too. She learnt all the cooking and became the best cook. It took more than a year for her.
And then, she went to her father and asked for his help to open a small restaurant in her husband's town. Her parents were surprised but the father was happy to do the same. He searched for a place where Sukanya can start the business. Luckily he got a space in a complex which was previously used as a canteen. It was near her husband's house. He supervised for the renovation and Sukanya started this restaurant. She was sure that one day her husband will find her and she was confident about what to do if he sees her. And the day has come. 
She came back to the present and started making vadas. She did not bother to see whether he went or not.But she knew that he will come again. 
He came again the next day on the same time. He wanted to request her to come back into his life. He promised himself that he will never hurt her again. 
But she never came out again. 
After 10 years:
SURUCHI has become the best restaurant in the city. Sukanya took the adjacent shop also to combine both and turn the restaurant into big one.
Every day he comes to the restaurant, not for food, but, in the hope of getting her back into her life! 

Recipe for Urad dal Vada:

Urad dal or black gram - 1 cup
Raw rice - 2 tbsp 
Or Rice flour - 2 tbsp
Ginger - 1/2" piece, cleaned and chopped
Green chilly -2 cut into two
Cumin seeds - 1 tsp (optional)
Curry leaves - few, chopped finely
Salt to taste
Fresh coconut - 1/4 cup, cut into tiny cubes
Pepper corns - 8 to 10(avoid this, if serving it to the kids)
Oil to fry

Soak the Urad dal for 2 hours (do not soak more time, as the Vada absorbs more oil). If adding raw rice, soak it with dal only.
Drain the water, add green chilly, ginger, cumin seeds, curry leaves and grind into fine paste. Do not add water at all. If you feel it’s not getting fine paste, then only add a tbsp of water.
Transfer the paste in a bowl. Add salt, rice flour (if using), coconut pieces and pepper corns.  Mix well.
Heat oil in a thick bottomed kadai. 
Take a leaf or thick plastic or aluminum foil. Sprinkle water on it. 
Take little batter (a big lemon size). Keep on the foil.
Press and make hole in the middle to give Vada shape.
Slowly transfer it into your palm, and slid it into hot oil.
Take care as if you hurry the oil will splash out and you may burn your fingers.
Vadas are ready to eat with your favorite chutney and Sambhar.

Sending this to  
Of Chalks to Chopsticks hosted by Jaya ,an event started by Aqua.

Now coming to the contest,
I am happy with the ending of this story, but I want to know about other endings also. I need you to read the story and give another ending. 
There are two options,
1.Either you take the original story till Sukanya comes to her parent's house. Give a twist to it and end it in some other way.
or
2. take the original story till he sees her in the restaurant, and continue to give some other ending.
Hope you all will think some other ending for it and send it to me. 
The contest ends on September 20th. 
Send the details to nivedita.mt@gmail.com with subject as "End of Repentance" with
Your name :
Your blog name:
url of the post :
Non bloggers are also welcome. Send the details to the above mail.

Keep Smiling,

MIXED VEGETABLE SAMBAL

Tried and tasted by Nivedita
Hi All,
Here is my entry for the event  "Cook and Click" - 2 for Recipe of "COOK AND CLICK" : MIXED VEGETABLE SAMBAL :


In the book, they have not give the salt to add. I tried without salt also. But it tasted very bland so added little salt to taste. The taste was very good as a starter. 
Try it and send the clicks to my this event.


Keep Smiling,

Friday, August 27, 2010

Hakka Veg. Noodles with Ching's SECRET

Tried and tasted by Nivedita 
Hi All,
I love Chinese food. And always try to make these at home. I keep trying to make Fried rice, Hakka Noodles, Hot and Sour soup and few more...
Now a days, making Hakka noodles has become regular in my house, as my kids love it. And which is better than Ching's Secret! My kids enjoy my Hakka noodles with lot of vegetables in it. And I keep most of the  products by Ching's secret. 
Thanks Ching's SECRET for making my life easy.
Keep Smiling,

Chickpea and Cabbage dry Sabji

Tried and tasted by Nivedita
Hi All,
Cabbage is regular vegetable prepared in my house. I use cabbage to make parathas, Thali peeth, fritters, rice, salad,  Cabbage dry curry mixed with toor dal, chana dal or yellow moong dal.
But I have never tried it with Chickpeas.  When I was browsing the recipes for cabbage, I came through THIS  recipe from  My Diverse Kitchen. Suddenly I remembered the ongoing event by Srivalli and Nithu.
That was it. I decided to make it the same day.
We all enjoyed this new taste.
As I am sending this to Nithu's event also, I would like to give the recipe details. (And I reduced the quantity also)
Ingredients :
Chickpeas - 1 cup. cooked(firm)
Shredded cabbage - 1cup
Oil - 1 tsp
Mustard seeds - 1tsp
Urad dal - 2 tsp
Curry leaves - few
Asafetida Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Green Chillies - 2 slit lengthwise
Salt to taste

Cook the cabbage in Microwave on HIGH for 8 to 10 minutes.
Heat the oil, add mustard seeds. When splutter add urad dal and wait till it is brown. Add the curry leaves, asafetida powder and chillies. 
Mix well, add the cabbage, chickpeas, turmeric powder and salt. 
Cook for about 2 to 3 minutes. Remove from the heat. 
Serve it with hot chapati or side dish for the rice.
Sending this to two events,
Linking it  back to Aparna's post and T&T event and Lakshmi's post


AND

Nithu's 
and linking it to 


                                                                   

Keep Smiling,

Garlic Rice,Curd Rice and Chutney Rice(Leftover delicacies)

Tried and tasted by Nivedita
Hi All,
Left over rice can be used to make many yummy dishes Most of the time I make more rice in the night to prepare some thing from it, the next day.
My preparation depends on the texture of the rice.
If it is hard and grains apart, I make garlic rice
If its soft I go for curd rice.
And if its very soft and mushy, I use it for making Thalipeeth.
Giving here recipe for garlic rice, curd rice and chutney rice.

Garlic Rice:
This is my favorite rice when I want to have a spicy food. 


Left over rice - 1 cup
Onion - 1 small, finely chopped
Curry leaves - few
Garlic - 8 to 10 small cloves( 4 to 6 if taking big one)
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Salt taste
Sugar - 1 tsp
Fresh coriander - 1 tbsp, chopped to garnish
Heat oil in a kadai. When hot, add mustard seeds and wait till splutter. Add cumin seeds, curry leaves, onion and fry for few seconds.  Add crushed garlic and fry till brown. Add chilly powder, turmeric powder and salt. Mix well. Add the rice, mix well. Add sugar and fresh coriander. Cook for a minute. Cover and keep for few minutes for rice to get the garlic flavor. 
Enjoy hot garlic rice.
Single serve


Curd Rice:
When the rice becomes watery or soft, it best to make curd rice. What will soothe you in summer? A bowl of curd rice kept in the fridge for sometime before you eat it.




Left over cooked rice : 1cup
Curds or fresh yogurt - 1/2 cup
Milk -2 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – few
Red dry chilli -3 broken
Urad dal – 1 tbsp
Sugar – 1 tsp
Fresh coriander – 1 tbsp, chopped to garnish

 Mix the rice, curds, milk, salt and sugar in a serving bowl and keep it aside.
In a kadai, heat oil, add mustard seeds. Wait till splutter. Add urad dal and fry till golden color. Add red dry chilly and curry leaves. Fry for another minute. Add this to the rice. Mix well. Garnish with fresh coriander. Keep in the refrigerator before you serve.

COCONUT CHUTNEY RICE :
I am not a chutney person. But my family loves chutney. My husband likes to have the coconut chutney even with Poha!
Coconut chutney is always there in my house. But as I do not like, I use it in many recipes. I use it to make masala for the gravy. I use it to make masala majjige. 
But my favorite is rice. This coconut rice tastes very good. Try it and you will agree with me.

Leftover cooked rice - 1 cup
Oil - 1 tsp
Ready coconut chutney(you can say ' leftover chutney') - 3 to 4 tbsp
For my normal chutney recipe, click this.
Salt to taste(less, as there is salt in the chutney already)
Now, other ingredients will depend on what is there in your chutney. 
As my chutney has all the ingredients, I do not put anything.

Heat oil in kadai. Add the chutney. Fry for few minutes, till it changes its color. Add the rice. Mix well and saute for few minutes or till you get coconut aroma. Its aroma will remind you of the rice which is served in Brahmin or  Udupi marriages or temples.

These three rice plates(bowls!!) are going to 
PJ's ongoing event,


Keep Smiling,

Tuesday, August 24, 2010

Raksha Bandhan and Dry Jamun

Tried and tasted by Nivedita
Hi All,
After my marriage,I always missed my brother on this day as I was in UAE and we could not meet at all during this period. After 11 years, last year, we both celebrated together. But this time again we could not meet as the kids have school. But I always wish him all the good things in the life.
This is for him and my daughters who does not have brothers. But today, they tied Rakhi to each other and celebrated with home made Jamuns.









There are few recipes which never comes out perfect for me. Jamun is one of those. But! this time it was a super duper hit!! At last I learnt to make jamuns at home. 
I always made jamuns with ready packet from the market. MTR is always a good help for me. 
But preparing everything at home for Jamun was a real tricky for me, And today I can make it at home. All thanks goes to three people.
First is  Suma of Cakes And More!!! : who posted the recipe to make KHOYA or mava. I am really thankful to her for sharing it with us.
 Second is PJ of      Seduce Your Tastebuds....  whose RECIPE  I had bookmarked to make it.
When I browsed her recipe, she had followed it from other blog. 
That is from Chef in You, who has given a detailed recipe  Here
I prepared very little yesterday as I was not sure about the outcome. But as Jamuns came out so good, that I had to prepare it again for today.
For Jamuns:
Home made KHOYA- 1 cup, grated
Home made Paneer - 3/4 cup, grated
Cardamom powder - 1 tsp
All purpose flour or Maida - 1 tbsp
Milk - 1 to 2 tbsp for mixing.

For syrup:
Sugar - 2 cups
Water - 1 1/2 cup
Rose essence - 1/2 tsp(optional, I did not put)

To fry Jamuns:
Oil - 1 cup
Ghee - 1/4 cup
Or take 50:50

Take sugar and water in a steel vessel and bring it to boil. After five minutes, take a spoon of syrup and check the thread consistency. Off the heat when it reaches one thread consistency.
Till that,
Take all the ingredients for jamuns in a wide plate or vessel.
Mix and knead it well to remove lumps and get soft dough. But do not over do it.
Make small balls and keep ready.

Keep oil and ghee on heat. When hot, reduce the flame and start frying the jamuns in batches. Fry till they are almost very golden color. 
Remove, drain the oil and put into the ready syrup.
Keep it in the syrup for 1 to 2 hours. 
Remove and store in a dry glass jar.(If remains before you store)

This is my second time preparation in two days. 

Sending this to three events:



AND


AND

Keep Smiling,

Round up of Cook and Click - APPLE AND ONION BAKE

Tried and tasted by Nivedita 
Hi All,
I totally forgot about this round up. Sorry for the delay.

My first Cook and Click was tried by me and Veena. 
Here are the clicks by Veena  of veg junction.
(APPLE AND ONION BAKE)
apple onion bake 003.jpg


Her verdict :
The bake was quite good, both warm and cold, though the stock did not fully evaporate.
I felt kids would love this better if a little of cheese is added:-)


A very healthy starter for the health conscious.


Thanks Veena.


And from me



My Verdict :
Same as Veena, need to put less water or stock. 
Make in a little quantity to taste it first time. 
Click Here for the recipe.


My second recipe for COOK AND CLICK is already posted. Click MIXED VEGETABLE SAMBALS for details and try to participate as it is very easy recipe. Last date is AUGUST 31.

Keep Smiling,

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