Double Decker Parathas

Tried and tasted by Nivedita

Hi All,

I am here after long time. This time it is for our blogger friend veena of veg junction. She is on with her first event and is very much enthusiastic about this. All the best to her.

Today's recipe is from my favorite breakfast.. Parathas... I love parathas. And when I got the recipe in Tarla Dalalji's website, I could not wait to try it.. Even though its a very common dish, the way she made is kid's friendly and my younger daughter loved it very much. 

I just took a basic recipe from her and modified according to my taste.

I followed the recipe from here. She says its good for diabetes. 

She has used the ready cooked chapatis but I prepared fresh(half baked, check the recipe below).

Thats the only difference.

Its little time consuming but tastes great with fresh chapatis

Recipe is copied and pasted from Tarlaji's post with some editing.

Ingredients:

For the carrot stuffing

Grated Carrot - 1/2 cup

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

For The Green Peas Stuffing

Green peas - 1 1/2 cup

(Boiled and mashed)

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

Other ingredients:

Oil  or butter(not for diabetic people)  for cooking

Chapati ata to make chapatis.

Method 

For the carrot stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed

to make one double decker paratha

roll out three medium size chapatis.

Heat tawa and bake two only one side and one fully(this one is for the center part)

1. Spread 1 tablespoon of the carrot stuffing on one side cooked chapati, make sure to keep the uncooked  side outside.and cover with cooked  chapatti. Then spread 1 tablespoon of the green peas stuffing, place another uncooked chapatti(again uncooked side on the upper side) on the top and press firmly to seal the edges.

1. Cook the double decker parathas on a tava (griddle) on both sides, using a little oil.
2. Repeat with the remaining atta and the stuffing to make more parathas.
3. Serve hot with pickle or sauce or curds.

This is the mini size paratha which my younger daughter loved to have.

Sending these double decker parathas to Veena's event :-) which is started by Kalyani.

And
Priya's
Announcing Cooking With Seeds - Peas

And
Kid's Delight-Colourful Palate  guest hosted by Veena,event by Srivalli..

And
Vatsala's  LGSS-Stuffed Paratha



Keep Smiling,

NOODLES IN TOMATO BASKET

Tried and tasted by Nivedita

Hi All,

ONLY PHOTOS SPEAK IN THIS POST :-)

Steamed tomato baskets..

Keep Smiling,

Fresh Avarekalu(Hyacinth beans) ladoos

Tried and tasted by Nivedita

Hi All,

Do you all think that I am feeling lazy to post anything here in the blog!!! Yes and NO. Lazy because I am not trying anything new to post the recipe, No because I am not able to manage the time .

Today I am posting a very unusual recipe. Ladoos made with fresh Avarekalu/Hyacinth beans/Surti Papdi.

This recipe is from my mother which she saw in a cookery show and made it immediately when she was in Pune.

And last week she prepared it when I brought the beans...


Here goes the recipe:

Ingredients :
Fresh beans - 250 gm
Powdered Sugar - same as the powdered beans
Oil to fry the beans
Ghee - 2 tbsp (more or less)
Green cardamom powder - 1tsp
Cashew nuts - 2 tbsp, small pieces(optional)

Method:

Clean and wash the beans.

Dry with a cloth or kitchen tissue.

Heat the oil in a kadai and fry the beans till crispy and the raw smell of beans should go.

Transfer on a kitchen towel or tissue to remove the excess oil.

Once cool grind into powder and measure the quantity.

Measure the powdered sugar same as powdered beans.

Mix powdered beans, sugar, ghee and cardamom powder nicely. Add more ghee if you feel its dry.

Add cashews (if adding), make into small ladoos.

Keep Smiling,

You will be missed Jayasree :-( / Vella Avil and Whole Wheat Choco Chip Cookies

Tried and tasted by Nivedita

Hi All,

Death is inevitable. We know it, but the pain is also unbearable when it happens in the family or friend circle.  I was in this pain when I heard about Jayasree's death. Sometimes, we really do not know people personally but they become close to us for some or the other reason. Blogging world has given me a chance to know many good people among whom many are my  very good friends. 

I was not so regular visitor to Jayasree's blog(Experiments in Kailas Kitchen), but have tried few of her recipes. So this post is to tribute to her. Her blog is full of amazing and very interesting recipes with an authentic touch.

I tried two of her recipes:

ONE is 

VELLA AVIL : The taste was really good and was perfect for my Thursday Offer to Sai Baba.

and the 

SECOND one is 

WHOLE WHEAT CHOCO CHIP COOKIES with a little change in it. I added little oats powder to make it more healthier.

You will be missed Jayasree.

May her soul rest in peace. May God give her family the strength to face this loss as its not possible to fill the loss by anything.

There are many more recipes in her blog to try and learn.

Potato Fry - Chinese Style

Tried and tasted by Nivedita 

Hi All,

One more time to say SORRY for not posting any recipe here. Its exactly one month that I posted any recipe here. I could not manage the time to be regular here.

Today I am here with potato fry in Chinese Style. My kids loved it. Its simple, yummy and perfect side dish for kids.

Ingredients :

Baby potatoes - 250gm

Onion - 1 big,  sliced

Ginger - 1tbsp, finely chopped

Garlic - 1tbsp,  finely chopped

Soy sauce - 1tsp

Vinegar - 1 tsp

Tomato ketchup - 2 tbsp( I used Maggi hot n sweet ketchup)

Chilly paste - 1/2 tsp

Crushed pepper - 1/4 tsp

Salt to taste

Olive oil - 1 tbsp(normal oil is also fine)

Sesame seeds - 1 tbsp, roasted 

Fresh coriander  and spring onion - 1tbsp each, finely chopped for garnishing(not in the photo)

Method:

Boil the potatoes.

Peel the skin and keep aside.

Heat oil in a thick kadai. When its full hot, add ginger and garlic. 

Saute it till brown.

Add onion and fry till brown.

Add the potatoes and fry for few minutes.

Now go on adding Soy sauce, Vinegar, ketchup and chilli paste.

Add Salt and pepper powder and mix well.

Fry for another minute on high flame.

Garnish with fresh coriander, spring onion and sesame seeds.

Serve hot with chapatis.

Keep Smiling,

Sweet Potato and Bengal gram Payasa

Tried and tasted by Nivedita

Hi All,

Sweets!!!!!!!Sweets!!!!!I love sweets :-)

I always think and try to remove at least one sweet from my favorite list. But no way!! I love everything. I always get scared that what happens to me if I get diabetes!! There is 100% chance as it is hereditary, but that is not stopping me from eating sweets :-)

Here is one more sweet which I love to eat (I should  find new word for this!!!!) The twist in this is adding sweet potato.

We call it Genasina huggi(Genasu=Sweet potato) in Kannada.

Ingredients:

Sweet Potato - 2 big

Chana dal - 1/2 cup

Jaggery - 1/4 cup

Ghee - 1 tbsp

Cardamom powder - 1/2 tsp

Salt a pinch

Poppy seeds - 1 tsp, roasted(optional)

Water to boil the chana and potato

Method:

Wash the sweet potato. Boil sweet potatoes and chana till soft. I kept both in different vessels in the cooker and gave 2 whistles. allow it to cool.

Grate the jaggery and keep it aside.

Mash the sweet potatoes and chana. Add the grated jaggery, ghee and salt.

Keep it to boil on low flame till the jaggery gets mixed.

Once its mixed, add the cardamom powder and cook for one more minute.

Add roasted poppy seeds, cook for a minute and remove from the fire.

Serve hot..

Sending it to 

 MY event which is guest hosted by 

Raks of RAKS KITCHEN

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,

CELEBRATE SWEETS -FRUITS & VEGGIES WITH RAKS

Tried and tasted by Nivedita

Hi All,

SO HOW IS LIFE GOING ON? BUT PLEASE DON'T ASK ME!!! I AM NOT ABLE TO MANAGE MY TIME WELL. ITS LIKE THE WORK NEVER ENDS. NO SLEEP, NO REST... I HAVE BECOME A JUGGLER TO BALANCE ALL THE WORK ALL ALONE. HOPE TO BE BACK SOON TO MY REGULAR BLOGGING.

TODAY I AM HERE TO ANNOUNCE MY EVENT "CELEBRATE SWEETS" WHICH IS GUEST HOSTED BY RAKS  OF "RAK'S KITCHEN"

PLEASE VISIT HER SITE TO CHECK THE DETAILS AND SEND THE ENTRIES. 

• SWEET POTATO BUNS / ROLLS AND ANNOUNCING AN EVENT!...
• 

Keep Smiling,

ABSOLUTELY NO KNEAD BASIC WHITE BREAD(FOOD REMAKE)

Tried and tasted by Nivedita

Hi All,

HOW ARE YOU? I KNOW I AM NOT ABLE TO POST HERE REGULARLY. HOPEFULLY I WILL BE BACK TO MY REGULAR BLOGGING SOON. 

THERE ARE SOME TIMES WHERE YOU DON'T GET THE THINGS YOU WANT. AND ITS VERY COMMON WITH ME.. LIVING IN A SMALL CITY, I ALWAYS FACE THIS PROBLEM OF NOT GETTING FEW COMMON INGREDIENTS ALSO.

I WAS SEARCHING FOR INSTANT DRY YEAST FROM PAST 15 DAYS. I WAS NOT GETTING TIME TO GO TO THE CITY TO SEARCH FOR IT. AS THE LAST DATE OF EVENT IS COMING NEAR, I HAD TO RUSH TO THE MARKET(15 KM AWAY) TO GET THE DRY YEAST.

AND I WAS NOT AT ALL SURE ABOUT BAKING THE BREAD. I ALWAYS THOUGHT ITS ONLY THE  BAKER'S JOB.

SO WITH LOT OF HESITATION, I STARTED THE PROCESS. THINKING THAT THE END PRODUCT WILL BE NOT COME OUT GOOD, I DID NOT BOTHER TO TAKE THE PHOTOS...

BUTTTTTTTT.........

MY FIRST EVER BAKED WHITE BREAD WAS JUST PERFECT, EXACTLY OR MORE TASTIER THAN THE BAKERY PRODUCT(VERY PROUD TO SAY). IT WAS SOFT, SPONGY, WITH PERFECT TASTE OF LITTLE SWEET BREAD........ YUMMMMM. I COULD NOT STOP SEEING AT IT BEFORE I CLICKED THE PHOTOS. AND I COULD NOT WAIT TO HAVE A BITE WITH BUTTER ON IT AT NIGHT 10 o'CLOCK.

I CAN'T STOP WRITING ABOUT IT... 

COMING TO THE RECIPE,

MY HUNT STARTED ON THE RECIPES IN BLOGGING WORLD. I ENDED UP WITH 3 RECIPES AND I CHOSE ONE FROM THEM,  Its from Vaishali's Zestyflavors.

CLICK Gorgeous White Bread! for the original recipe.

I have followed the exact procedure only skipping the use of electric mixer. 

Absolutely, I did not knead it....

AND TO BAKE I FOLLOWED THE METHOD FROM Suma Rowjee's  Batter White Bread - One Easy Loaf!

READ IT IN HER OWN WORDS:

Once the dough doubles, gently deflate and transfer it to the greased loaf pan. You can oil your hands to pat the dough into shape. Cover with a greased aluminum foil and let rise again till double in volume. Its important to grease the foil or it will stick to the top of the risen dough. When you feel away the foil...aaagh!!! some part of the dough will come along with it. It happened to me..the torn loaf broke my heart :-) so I am telling you to learn from my mistake...

Ingredients:

All purpose flour - 3cups(sieved and measured, this is from Suma's recipe)

Warm Water - 1 Cup 
Sugar - 1/3 Cup 
Active Dry Yeast - 2.5 Tsp 
Salt - 1/4 Tsp 
Oil - 2 Tbsp 
Warm Milk - 2 Tbsp 

Method: 1. In a bowl, mix yeast and sugar in 1 Cup of Warm Water. Allow it to proof atleast 10 minutes. It will become frothy.2. Now add Oil, Warm Milk and Salt. Mix well. Keep it for few minutes.3. Take the flour in a big wide vessel. Add the yeast mix and start kneading it. Knead till you get soft dough.4. Place dough in a well oiled bowl. Cover with a damp cloth. Allow to rise until it is doubled, about 1 hour. I kept it for one hour.5. Take the dough and Punch it down. Knead for a few minutes and shape into loaf and place into well oiled 9x5 inch loaf pan. 6.Allow to rise for 45 more minutes, or until dough has risen 1 inch above.7.Bake at 175degree C for 35 minutes. 8. Once the bread is done, take it out from the pan. Brush some butter on the top (It gives a nice glaze) and let it cool on wire rack completely. 

I have copied the exact recipe from Vaishali.

I can't wait for my kids to get up in the morning and have this bread for the breakfast :-)))))

Sending this to Shama's event 

CELEBRATE SWEETS - SWEET BREADS/BUNS/CROISSANTS EVENT

which is started by ME

Keep Smiling,