Ivy Gourd Chutney

Tried and tasted by Nivedita

Hi All,

Ivy Gourd!!! I am not much fond of this vegetable. I like to have it fried with lot of grated coconut... But the other day, mom prepared chutney out of this... and it was very tasty..

When it comes to chutneys I love to have any kind of chutney... I have posted many recipes also like.. Raw Mango Chutney, Fresh Green chana chutney, Raw Tamarind Chutney, Red Chilly Chutney, Pineapple Chutney in M/W, Hottt chilly chutneys and the list goes on...

• Please check what my dearest friend JAGRUTI  who is a great blogger too has written about  me in her words:
  Nivedita has so many mouthwatering recipes on her blog, I have tried so many of them but especially she is expert in making chutneys...I should give her a nick name here..." Chutney queen"...:-) Nive please don't mind..this is just for fun..but let me tell you  recipes are lip smacking..Trust me !!,
  Thanks Jagruti for the title.. and this chutney is to keep my title rocking :-)))
  Check her site  http://www.jagrutidhanecha.com/  for more details...  
  
  

Here is the recipe of the chutney:

Ingredients:

Ivy gourd - 12 to 15

Green chilli -2 to 3

Cumin seeds -1/2 tsp

Curry leaves - few

Salt to taste

Jaggery - 1 tbsp

Tamarind - 1 tsp

Oil - 1 tbsp

 Method:

Wash and pat dry the ivy gourd.

cut them into slices.

Heat kadai and add the oil(actually mom says to deep fry but being health conscious(am I????), I thought of shallow frying it.

and the slices. Fry these on medium fire. After they become little crispy(it may take around 8 to 10 minutes), add green chilly, cumin seeds, curry leaves and tamarind.

Fry for some more time.

Transfer it into a plate and allow it to cool.

Add salt and grind it till you get the chutney texture. (as per your liking)

Adjust the seasoning..

Chutney is ready to serve with anything you like.

I had it with Methi Paratha and peppered curd

Keep Smiling,

CHENNA PODA FOR ICC MARCH

Tried and tasted by Nivedita

 Hi All,

I am really in a hurry to post this one in detail. Sorry. But when there is a deadline one has to finish it on time.

This time  Srivalli has chosen a sweet dish for  Indian Cooking Challenge for the month of March. Chenna Poda  is a special delicacy of  Oriya. And I loved the taste of it. Actually I love anything made of paneer or cheese. And this one is totally different. 

There were many mistakes from me while baking this but still the taste was awesome.

My first mistake was I prepared only 1/4th  quantity from given qty in the recipe.

That did not allow the Chenna poda to raise properly and get the spongy texture. I think Srivalli and my experience were same while preparing this one. 

Valli has taken this recipe from Shibani of Any one can cook and she had given the link of Titilating Tastebuds for the same recipe.

Go through her recipe CHENNA PODA for the details. I am giving only the pictures here. And please do not laugh at my photos as I turned the Chenna poda into laddoos.

Sorry Valli, my challenge did not come out well. Hope for the best in the next challenge. But what ever the shape or size, we all loved the taste.

Keep Smiling,

PEA NUT POLI(ಶೇಂಗಾ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita

Hi All,

North Karnataka is famous for Poli or stuffed sweet rolls or ಹೋಳಿಗೆ (Holige). We stuff any possible edible and make it into poli. But the special thing is each festival has its must stuffing.. For Diwali we make with chana or toor daal, for Sankrathi we stuff the poli with semolina and jaggery, for special full moon days like Sheegi hunnive we make this Pea nut poli.

This can be kept for 15 days without getting spoiled. Its very tasty, good while travelling.

Here comes the recipe:

Ingredients:

Pea nut - 250 gm

Jaggery - same qty as of pea nut powder

Cardamom powder - 1/2 tsp

Milk - few drops if the mix becomes too dry

Salt a pinch

Wheat flour or Maida - 1 cup

Salt a pinch

Oil - 1 tbsp

Water to make soft dough

Oil -1 tsp for each poli

Procedure:

Take the wheat flour or Maida. Add salt and oil. Keep on adding water to make a soft dough. Keep it aside for one hour at least.

Roast the peanut well. Remove the skin and the seed(???) in the middle.. Yes, there is a seed like thing at the end. Mom says its not good for stomach.

Grind into almost soft powder(neither coarse nor smooth) 

Measure the pea nut powder and take the same qty of grated or powdered jaggery. 

Mix the jaggery, salt and cardamom powder well. 

Add the peanut powder and mix well. Check the consistency. You should be able to make a ball out of it. If not add few drops of milk and mix it well.

Divide it into equal portion to make small ball(shown below)

Divide the ready dough in to small balls. 

Take one ball, roll into small thick disc. Stuff the pea nut ball carefully.

Press it slowly in the palm. Roll into medium size poli.

Heat the tawa. 

Roast it on both the sides with little oil. 

Repeat with the remaining dough and the balls.

I got 20 poli.

Keep in open for an hour.

Store it in air tight box.

It tastes good with ghee.

Sending this to Reshmi's event which is started by  Kiran.

Announcing Cooking with Whole Foods - Peanut

I really enjoyed writing this post after long time. I feel I am back home.. 

Keep Smiling,

Sarva Pindi/Ginnappa for ICC FEBRUARY

Tried and tasted by Nivedita

Hi All,

I am back in ICC after 5 months. Sorry Valli. No excuses :-(. I am ready for any punishment :-)

Hope I am still in your team. Here is the Indian Cooking Challenge for  February month. Srivalli, this is tastiest food, which I would have never tried without you. She has taken the recipe from Usha.  Ranjani and Lavanya's blogs are also given for the reference.

 

In North Karnataka we also prepare the food similar to this with only difference in using the flour. Here we use Jowar flour as the main ingredient. We call it ThaaliPeeth and the link is here.

 

 

When I was making this one, the aroma filled the whole house and my daughter could not control to have it. She had it directly from the tawa :-)

Enjoy this crunchiest, hottest(???), I added more chilly snack with tea or morning breakfast or for picnic or just like that. Do we need any reason or time to have good food???

Please visit Valli's RECIPE for the detailed post.

Keep Smiling,

Star Fruit Juice

Tried and tasted by Nivedita

Hi All,

I am not lazy!! I am lazy!! I am confused... I hate to say I do not get time to post the recipes here. Because it was me, who used to stay awake till 2 in the midnight to post the recipes, it was me, who used to try new recipes after 11 in the night just to post the recipes here... it was me, who never missed a single day  to check other blogs and interact with them..

What has happened to me now!! even I am not sure. But yes, I am finding it difficult to manage my time... Hope you all will understand and wait for me to come up with regular posting.

Thanks to those who visit me here even though I am not regular..

Coming to today's recipe, 

Summer is here... my kids wait for my new trials for their thrust. 

Here is one more juice which is really magical as it can be prepared either with raw fruit or even the ripe one.

I have used the ripe star fruits for the juice.

The STAR FRUIT name comes because of its shape when cut into slices. It looks really beautiful.. I love those little stars. 

Star fruit is green when raw. I love the green color. Its sweet and very sour when raw. I love to eat those with salt and chilli powder. You try it and you will love it..

When it turns into Golden yellow color it is ripened and tastes more sweeter.

Recipe for the juice with ripe one:

Star fruits - 10 to 12

Sugar or powdered sugar or Jaggery  - 2 tbsp or as per the sweetness of the fruit

Cardamom powder - 1/2 tsp

Salt a pinch

Water to make juice

Wash and clean the fruit. Cut a slice and check for the sweetness or sourness.

Peel off  those long lines and discard those.

Cut into half. You can see the seeds and the thread like part in the middle. Remove those.

Cut the remaining part into small pieces. 

Add the sugar or powdered  jaggery and cardamom powder. Put into the blender or grinder and turn into puree. 

Add the water as per the taste. I added more than 1 glass of water.

Have it just like that or sieve it before serving.

Enjoy the chilled juice in this hot summer :-)

If you are using the raw fruit you may need more sweet and salt in the juice.

This makes 2 big glass of juice.

Both the juice tastes different and look different. 

Any one try the raw fruit and let me know.. (I have tried both,but could not get the picture of the raw fruit juice)

Keep Smiling,

Crispy Chapati sticks

Tried and tasted by Nivedita

Hi All,

Two more recipes from leftover food. And again it is prepared with left over Chapatis.. My kids love it.

The best way to use the leftover chapatis and methi parathas.

For Crispy Sweet sticks:

I learnt it after I got married, in my in law's house its very common which is served with morning tea. They call it Khakar. 

Ingredients:

Left over Chapatis - 8 to 10

Sugar powder - 1/8 cup or more

Cardamom powder  a pinch

Oil to fry the chapatis

Method:

Cut the chapatis into desired shape. I prefer long strips.

Keep one big plate ready.

Mix the powdered sugar and cardamom powder.

Heat the oil in a kadai.

Fry the cut chapatis in batches till brown.

Transfer it into the plate and sprinkle the powdered sugar immediately.

allow it to cool and store in a airtight jar.

Now, 

the same way you can make with left over Methi Parathas.

Cut the parathas into desired shape.

Fry in hot oil till golden.

Allow to cool and store in a air tight jar. 

Perfect with evening Tea.

Sending it to veena 's event

Guest Hosting An Event"-Cooking With Left Overs-Kitchen Chronicles

Keep Smiling,

Chapati Poha(Reposting)

Tried and tasted by Nivedita

Hi All,

One of my favorite breakfast... Chapati Poha

Reposting for the event...

Recipe here,

Left over chapatis (Indian wheat flat breads) - 8 to 10

(Click Soft Chapatis my way for the recipe to make chapati)

Oil - 1 tbsp

Onion - 1 medium, finely chopped

Green Chilly - 1 finely chopped

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Urad dal (Skinned Black  gram) - 1 tbsp

Salt to taste

Turmeric powder - pinch

Sugar - 1 tsp

Tomato - 1 medium (optional)

OR

Lime juice - 1 tbsp(I used this)

Fresh coriander to garnish

Cut the chapatis in to four pieces. Grind into batches to turn those into coarse powder, not powder. We need the chapati like Poha. Keep it aside.

Heat oil in a pan. 

Add mustard seeds. When splutter, add Urad dal

when they start changing the color, add jeera or cumin seeds, curry leaves. Fry till the urad dal changes its color to gold.

Add onion, green chilly. Fry it till the onion becomes almost brown and well cooked. Add the tomato in between (If you are adding it)

Now add salt and  turmeric powder. Add lemon juice. Mix well. 

Put the coarsed chapati. Add sugar and mix well to combine the ingredients together.

Cook for 2 minutes. Garnish with fresh coriander.

Sending it to veena 's event

Guest Hosting An Event"-Cooking With Left Overs-Kitchen Chronicles

Keep Smiling,

Nankhatai with Choco Chips(Food Remake)

Tried and tasted by Nivedita

Hi All,

My one more try in Baking :-))))

Its just yummy, vanishes as it goes into your mouth.. you crave for some more and you have rights too. The best part is its very easy to make:-)

I am talking about these Nankhatai which I adopted from Simple Indian Food and she took it from  Raaga of The Singing Chef.

Please visit her blog for the recipe. WAIT!!!

I have altered the recipe!!

I added 2 tsp of milk as my dough was very dry and crumbled

AND

I added 1/4 cup of Choco chips as my kids love it..

The result was fantastic.. 

I am going to make these again..

Keep Baking and

Keep Smiling,

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,