Tuesday, July 3, 2012

Beetroot Stir Fry

Tried and tasted by Nivedita
Hi All,
Dinner time is sometimes very tiring.. Many days, after a long day, I do not have energy to spend more  time in the kitchen. Then comes these stir fry recipes which are really handy and healthy also. Carrot, Beet, Cabbage, Fresh beans stir fry tastes very good and I feel fresh after having. 
Here is the food which is good for health and luckily my both  the kids love beetroot. I keep trying new recipes with beet. 
This one is quick and simple.

Ingredients:
Beet root - 3 big
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Dash of hing
Ginger - 1 tsp, grated
Dry red chilly - 3
Fresh coconut - 2 tbsp+1 tbsp, grated
Lime juice - 1 tsp
Salt to taste

Method:
Wash the beetroot, peel the skin and grate it. Keep aside.
Heat the oil in a kadai.
Add the mustard seeds and allow to splutter.
Add the curry leaves, chilly, hing and ginger. Saute for a minute. 
Add the grated beet and stir fry for few minutes.
Add the salt and 2 tbsp coconut, mix well. Cover and cook for a minute.
Remove from the heat. 
Garnish with a fresh coconut and serve hot. 


I spread this on a chapati and turned it into a roll and served to my kids.
Jai ho Stir fry :-), 

Keep Smiling,

Sunday, July 1, 2012

Fresh Green Chutney(Coriander and Mint Chutney)

Tried and tasted by Nivedita
 Hi All,
Are you wondering where I was all these days? Sorry guys for not posting for almost 2 months. This year is not for me, I mean I am not able to get time for myself or anything new to learn. My whole time is going in cooking, cleaning, taking kids to the class. I have turned totally a Home manager(I hate the word House Wife!!). Two months flew like two minutes. I traveled to many places. From Hubli to Pune, Panchgani, Mangalore, Shimoga, Gulbarga and  ended with the visit to Bangalore. I was not well for a week.

There was no time at all to try new recipes or to write down any thing here. 

Now I am back into the blog world, hoping to post more and more recipes and share my experience about the food, the life and everything..
So how are you all? Life moves on with me or without me!! But for sure, I am the looser if I am not here.. I missed everything here, your new recipes, your comments... Welcome me with best wishes and your support.
Today again I am restarting my post with the simple Chutney recipe. Chutneys are very common and sometimes very much essential in a daily food in South India. We make chutney out of anything. I wrote the same in the previous chutney recipe(Ivy Gourd Chutney) also. 

Today is the very basic and simple green chutney which goes very well with anything. Try it and you will agree. I know many of you already have the recipe and you have tried it many times too. And this is my version to share with you.

Ingredients:
Fresh Coriander - 1 big bunch
Pudina or mint leaves - 1/4 bunch
Green Chilli - 4 to 6 (depending on how strong the Chilli are, I added 6 as I wanted my chutney very spicy)
Garlic - 1 big bulb(8 to 10 cloves)
Fresh Coconut - 3 tbsp, grated
Cumin seeds - 1 tsp
Salt to taste
Sugar 1 tsp
Lime Juice - 1 tbsp
For Tempering
Oil -1 tsp
Mustard seeds - 1 tsp
Curry leaves - 8 to10

Method:
Wash the fresh coriander and Pudina leaves and pat dry.
Add all the ingredients except the lime juice to the leaves.
Put in the grinder to turn into fine paste.
Remove in a serving bowl. Add lime juice.
Adjust the seasoning.
Heat oil in a kadai.
Add mustard seeds and let it splutter.
Add curry leaves and remove from the heat.
Add it to the chutney once cool.


And 
the chutney is ready to serve. Do you believe that I ate it just like that. I liked the tangy, spicy and minty flavor :-)
I will be very soon here again with  more recipes. 

Sending this to Kaveri's on going event "Event Announcement - Guest Hosting EP Series - Fenugreek Leaves and Green Chili in her blog Palakkad Chamayal which is the brain child of   Julie.

Keep Smiling,

Wednesday, April 25, 2012

Lime Juice Concentration

Tried and tasted by Nivedita
Hi All,
Summer is here..  We always search for some refreshing juices. The supermarkets, shopping malls are full with lot of juices, Juice Concentration, Squash, Tang, Rasna are available in many flavors. I always like the lemon flavor as it is more natural and refreshing, but always prefer to make the juices at home and enjoy the real freshness.

Lemon.. is there any house which never has used it? It has lot of benefits. Having lime juice and honey with warm water everyday in the morning in the empty stomach makes you loose your weight. I have tried it. Lime is used in making many dishes. It is used in medicines. It is best for the scalp to remove dandruff. The list goes on... I like it the most as juice and just add little salt on it and squeeze it directly on your tongue. Feel the taste. I lovvvvvvvve it.


There are two ways to make this fresh juice. One is directly making it when ever you need it. Add 1 tbsp sugar, 1 tsp lime juice and salt  to one glass of water.  Mix well till everything is dissolved. Add Cardamom powder and powdered pepper(I like to add). Serve chilled. My younger daughter loves it.
But as it takes lot of time when you are in a hurry or you have to make for more number of people. So I prefer to make the concentration and keep it refrigerated. This concentration is really good to preserve for a week or so(if your town has 24X7 power supply)
Ingredients:
Water - 1 cup
Sugar - 1cup
Big size lime - 8 to 12(depends on the juice)
Salt - 1 tbsp
Cardamom -2(optional)

Method:
Mix the water and the sugar and keep on a medium flame. Boil it till its almost single layer syrup. It may take 20 minutes. You will come to know if you see the water color. It becomes slight golden brown. Don't boil it more time to make it thick syrup.
Remove from the heat and allow it to cool.
Once cool, add salt and lime juice. First add 8 lime juice and check the taste. You will have to see and judge whether to add more juice or not. Because some times the limes are very sour and you may need very less lime. Check and adjust according to the taste.
THE TASTE SHOULD BE STRONG IN SWEETNESS AND SOURNESS TOO..
If you want you can crush 2 cardamoms and add in the juice. 
BUT if you are planning to use this concentration for the juice adding FRESH PUDINA OR KALA NAMAK OR JALJEERA, it may NOT taste good.
The lime juice concentration is ready. Store it either in a glass jar or good quality plastic bottle(I prefer TUPPERWARE :-) ).
NEXT TIME WHEN YOU WANT TO HAVE A GLASS OF JUICE,
JUST ADD 1 PART OF THIS CONCENTRATION AND THREE PARTS OF CHILLED WATER.
ENJOY IT COLD ON THESE HOT SUMMER DAYS(EVEN NIGHTS TOO :-) )
This quantity makes around 10 - 12 glasses of juice..


CHEERS :-)

Keep Smiling,


Friday, April 20, 2012

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 ChutneyFresh Green chana chutneyRaw Tamarind ChutneyRed Chilly ChutneyPineapple Chutney in M/WHottt chilly chutneys and the list goes on...
  • Please check what my dearest friend   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,

Sunday, April 15, 2012

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,

Friday, April 6, 2012

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.

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

Keep Smiling,

Thursday, March 15, 2012

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,


Tuesday, February 28, 2012

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,

Monday, January 30, 2012

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 'event


Keep Smiling,

Thursday, January 19, 2012

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 'event


Keep Smiling,

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