Friday, November 29, 2013

RAAGI ROTTI(NAACHNI FLOUR CRISPY FLAT BREAD)

Tried and tasted by Nivedita
Hi All,
After few months I am writing about other recipe than for PPCS. Sorry people, it was tough time to manage whole lot of things at one time. I will make it a point to post at least one recipe each week. Gone are the days where I used to post 4 to 5 posts in a week.
Today I am here with a very healthy recipe. In Kannada there is a proverb "raagi tindavanu nirogi" means the person who eats raagi everyday will never get any diseases. And yes, thats very true, my own experience and have seen people who are having no health issues. I have seen people recovering from many chronic diseases. They say its good to have Raagi Ganji in the morning for breakfast. But I don't have that patience and may be I will not like it that much, bland ganji!!!


So, making it little interesting, and turning it into an item song from a normal one, I followed the Thaali peeth! (Masala Rotti) recipe and made these crispy raagi rotis. Its not new nor I invented it, its very regular in our villages. I am just adding it in my blog with few clicks. May be my grand mother will laugh if she reads this, as it is a very regular food for her. 
Coming to the recipe,
To make 4 normal size rottis :
Ingredients :
Raagi Flour - 1 cup(either you used the store one, or if you have a chance make it at home which is again time consuming, I used the store one)
Wheat flour - 1 tbsp
Rice flour - 2 tbsp(to make the roti crispy)
Salt to taste
Onion - 1 big or 2 small, finely chopped
Green chilly - 2, finely chopped
Fresh curry leaves and coriander - 1 tbsp finely chopped
Cumin seeds - 1/2 tsp
Hot water - 1/2 cup or less

To roast:
oil - 1 to 2 tsp for each rotti

Method:
Take everything except hot water and oil in a big wide bowl.
Mix well. Add half of the hot water and mix well, check if you can make the soft dough with it. Or else add some more or sprinkle (exact word!) water to make the dough just soft. 
Make the tawa hot,
Take foil and cut into a two palm square size.
Keep the foil on a platform or roti making plate
apply 1/2 tsp of oil on it and spread it.
Take one small ball size of dough, keep on the foil and slowly press it to give the normal roti size. 
You can apply some water to your fingers to make the work fast.
Once the tawa is hot, sprinkle half tea spoon of oil on it, 
Take the foil and invert it on the tawa. wait for 10 seconds, Slowly remove the foil so that it leaves the rotti on tawa.
fry for half a minute and turn it on the other side. Add another tea spoon of oil so that it gets crisp.
Fry it till it gets crisp(may 2 to 3 minute)
Remove and repeat with other dough.

Serve hot with ghee, pickle, curds and papad with onion, don't want any thing!! have it just like that. 

Keep Smiling, 

Thursday, November 28, 2013

HEALTHY BLACK URAD DAL RICE (FOOD REMAKE)

Tried and tasted by Nivedita
Hi All,
So again I am here for the PPCS EVENT. This time I got my partner Balachandrika of http://www.ennillam.com. She has prepared a very healthy rice and yes it is, and a very good way to feed black urad dal to your kids without any problem. I loved it, my kids loved it(surprisingly my younger one took second help). I too prepared Brinjal curry with it as even Balachandrika had given in her post. My method is different but tasted good with the hot rice. Thanks Bala for this healthy and delicious recipe. 

Please visit her place for the detailed recipe as I have copied exactly the same. And for the brinjal curry, I will post it in a week. (Its a promise this time). 
She has explained it with step by step photos. Enjoy. 



Sending this to Jagruti's 


Keep Smiling, 

Sunday, November 10, 2013

VEG MAKHANWALA FOR PPCS

Tried and tasted by Nivedita
Hi All,
This new trial is for you all and for potluck party dearies.
I just tried it without any plan in my head. (That's what happens always), but this one is awesome. It almost tasted like the restaurant one, may be better than that :-)
Its perfect with naan, paratha, puri or simple plain rice.
My 2 year niece had it plain in a bowl just like that. What else other appreciation I need then?

Coming to the recipe,
Ingredients :
Mixed vegetables - 1 big cup, finely chopped into cubes)
(fresh beans, carrot, Cauliflower, green pea)
Green chilly - 1 finely chopped
Onion - 2 big
Tomato - 2 big
Oil - 1
salt to taste
red chilly powder - 1 tsp or to taste
Haldi - 1/4 tsp
Milk - 1/4 cup or fresh cream 1 tbsp
Hung curd - 1 tbsp or Normal curd, try to sieve it and remove water
Butter - 1 tbsp + 1 tsp
Kasuri methi - 1 tsp(optional)
Kitchen King masala powder - 1 to 1 1/2 tsp(MUST FOR THIS)
Fresh Coriander - 1 tbsp for garnishing


Method:
  • First fry all the mixed vegetables and green chilly in 1 tsp of ghee till they are soft(around 10 minutes).
  • Keep it aside.
  • While you are frying these,
  • Boil the onions and tomatoes separately either in a vessel on a  stove top or in Microwave for 2 minutes.(I used the MW)
  • Allow these to cool.
  • First grind the onion into paste, transfer into a bowl.
  • Then paste the tomatoes. Keep it ready.
  • Heat oil in a thick bottomed kadai.
  • Add the onion paste, fry for few minutes.
  • Add the tomato paste and mix well. cook for 2 minutes.
  • Now add red chilly powder, kasuri methi, haldi and salt and hung curd. Mix well and cook till it leaves oil from the sides.



  • Add the fried vegetables and milk, mix well. Add the Kitchen king masala.
  • Cook for few minutes. add the butter before removing it from the heat.
  • Garnish with coriander and serve hot.


Sending it to the event  


 Keep Smiling,

Monday, October 28, 2013

EGGLESS SATHUMAAVU/HEALTH MIX VANILLA CAKE (Food Remake)

Tried and tasted by Nivedita
 Hi All,
How are you?
If you observe the previous months, I have posted the recipes only for this PPCS event. (Trying to adjust the timing for everything), And today I am here with Manjula's healthy cake, and this is really healthy, We all loved the taste, the flavour, the texture and everything. I enjoyed it with my cuppa coffee. Its really yummy. Its little bit dry but you don't feel when you eat. 
Here is the link for original recipe. 

http://desifiesta.blogspot.in/2013/10/eggless-sathumavu-health-mix-vanilla.html
I used lemon juice instead of Vinegar as I was not having it. 
Shall I repeat the ingredients and the method of making it? Just copy and pasting it. (with your permission Manjula)

Ingredients
Maida - 1 cup
Sathumaavu/ Health mix - 1/2 cup(I used MANNA HEALTH MIX)
Cocoa Powder - 2 tbsp
Condensed milk - 3/4 cup, I used the Nestle brand
Baking pd - 1 tsp
Baking soda - 1/2 tsp
Lemon Juice - 1 tbsp
Milk - 1/2 cup ( extra if needed )
Vanilla  essence - 1/2 tsp
Oil - 3 tbsp


Method
  • Sieve maida, sathu maavu ,baking pd, baking soda in a bowl.
  • In another bowl add  all the wet ingredients  except lime juice and mix well.
  • Grease and flour the cake tin and preheat the oven at 350F or 180 degree C.(I used 6" pan, may be the larger one gives the best result)
  • Slowly fold the dry flour  with the wet  mix to get  a semi liquid batter.
  • Add extra milk if you feel the batter is very thick only to make it semi liquid .
  • At the last minute add the lemon juice  and mix the batter nicely.
  • Immediately transfer the prepared batter in the greased cake pan.
  • Bake this in preheated oven at 350 F for 15 - 20 min till a toothpick inserted in the cake come out clean.
  • Once the cake is done cool it in the wire rack and turn it upside down in a plate.
 May be I used the smaller tin because my cake came out but it was puffy.
 



 Sending this to 



 Keep Smiling,

Thursday, October 10, 2013

SPROUTED MOONG PARATHA for PPCS

Tried and tasted by Nivedita
Hi All,
How are you? Busy month it was, kids had mid term exam, I was down with fever. Still suffering from Sinus attack. 
Though kept few recipes ready to post but could not because of not having much strength to sit in front of the system. 
But as I did not wanted to break my participation here in this event I I thought of bringing Parathas for this party. Easy, healthy and tasty. Goes well with any gravy or just pickle or curds. 
Coming to the recipe,
 
Ingredients:
Green moong, Matki ( Moth) and Black  Masoor dal - 1 cup, soaked for one day and drained and kept either tied in a cloth or in a colander for a dayor till they sprout
Whole black Masoor dal is a must as it gives nice texture to the dish and tastes different.
Whole wheat flour - 1 1/2 cup
Salt to taste
Red chilly powder - to taste
Green chilly - 1 small, finely chopped
Jeera powder - 1 tsp
Amchur powder - 1 tsp
Haldi -1 tsp
Curry leaves - 1 tbsp finely chopped
Garlic - 4 cloves, finely chopped(optional)
Oil - to roast
Ghee 1 tsp for each Paratha



Method:

Boil the sprouted moong in open vessel till soft.
Drain and mash it.
Transfer it to the big plate.
Add all the ingredients except oil and ghee.
Add water little by little to make soft dough.Adjust the seasoning. 
Divide into medium ball sized equal parts.
Roll into thick parathas.
Heat tawa and roast till crisp with little oil on both the sides. Before removing spread  a tsp of ghee on it. 
Serve hot with pickle or curds and paratha. 
My both the kids loved it with sauce.  





Sending it to the event  
Potluck party, Cyber style! - Fun and the Challeng... 




 Keep Smiling,


Saturday, September 28, 2013

SPICY RAJMA MASALA (KIDNEY BEANS CURRY) for PPCS (FOOD REMAKE)

Tried and tasted by Nivedita 
Hi All,
How are you? Today is 28th and the day of posting  PPCS partner's  recipe. I am here with Sutapa urf Mon Sg (of Sutapa's Indian Cuisine)'s rajma-masala.
Its really spicy and tangy and wonderful combination with paratha, phulka or even a bowl of hot rice. I had it with thaalipeeth. (actually I liked it so much and did not wanted to wait till lunch time) It is simple but very tasty. Even perfect for small parties. 
As I have followed the exact recipe from her blog, I think its fine if I don't give the whole recipe here. Please do visit her blog to follow the recipe. 


HERE  is the link for her recipe 
 Sending this to Jagruti's original event which is hosted this month by of nivedhanams.
 
Keep Smiling, 

Tuesday, September 10, 2013

OKRA IN KOKUM CURRY for PPCS

Tried and tasted by Nivedita
Hi All,
10th of September! I am here again, presenting you my recipe for POTLUCK PARTY CYBER STYLE which is started by Jagruti and this month  http://nivedhanams.blogspot.in/ is hosting the event. 

OKRA or LADY FINGER or BHINDI again! Yes! last time I brought Okra Chutney which was liked by many of you all. This time also I am with Okra dish. I had planned something else for the party but when I tasted this curry I thought this special curry should go to our Party first.
Without much introduction lets go to the ingredients directly. 
 

Ingredients:
Okra or  lady finger - 10 to12 big
Oil - 1 tbsp to fry 
Lime juice - 1 tsp
Kokum - 1tbsp soaked in warm water for 1/2 an hour(i tbsp is enough as kokum is strong)
Salt to taste
Red chilly powder - 2 tsp or as per the taste
Haldi - 1/4 tsp
Jaggery - 1 tbsp
Oil - tsp 
To make curry powder
Dry roast
Coriander seeds - 2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Green chilly - 1, chopped
Curry leaves - few
Fresh coconut - 2 tbsp, grated
Ginger - 1/4"
 

Method:
Wash and pat dry the bhindi , cut into 1" pieces. 
Fry in a pan with 1 tbsp oil till light brown adding a dash of lime juice.
Dry roast all the ingredients in a pan and when cold, grind into a coarse powder. Add the kokum paste and grind into fine paste.
Heat oil in a kadai.
Add the ready paste and fry till it leaves the sides. Add  salt, jaggery, salt and haldi. Mix well and cook for few minutes. 
Add 1 cup of water and cook for a minute. Check the taste and consistency of the curry. Adjust it if necessary. 
Add fried Okra. Cover and cook for 3 minutes.
Remove from the fire. Wait for some time(at least half an hour) before serving so that okra gets the curry taste in it. Make it hot before serving.
Serve with Chapati or hot rice and ghee and Paapad. 
Sending it to the event 

Keep Smiling, 



Wednesday, September 4, 2013

SPICY POTATO GRAVY

Tried and tasted by Nivedita
Hi All,
How are you? Life is busy. We need to be very quick like the chefs in big restaurants. When we have kids, we should cook like a robot as we don't know when they get hungry and ask for something to eat. As mother's universal rule, we always want to feed them good home made healthy food and we should be prepared for the same. Why am I giving so much introduction to this post? Because I made this gravy on my younger daughter's demand which was surprising for me. She is a fussy eater, she likes very few food and suddenly she felt like eating chicken curry. When ever I make chicken curry, she eats only the curry as she does not like chicken. As the Shravan month is going on, this was the first time I stopped making non veg at home. I did not wanted to break this rule. So I convinced her that I will give the curry and went to kitchen to prepare something which tastes nearer to the chicken curry. Then I saw the potatoes. 
Here is the next story of my potato gravy. Its quick and very tasty. You will forget the chicken taste if you are a non vegetarian. 

Ingredients:
Potato : 3 big
Green chilly - 1, finely chopped
Salt to taste
Haldi - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Oil - 1 tsp
Red chilly powder  
Curds or yogurt - 1 tbsp
 to make paste
Onion - 1 medium 
Tomato - 2 medium(check the sourness)
Ginger and garlic paste - 1 tsp(fresh)
Fresh coriander - 1/2 bunch
Cinnamon - 1/4" 
Clove -2
Cardamom - 3 seeds
Pepper - 4 to 6

Method:
Boil the potatoes either on a gas stove with little water for 10 minutes or use Microwave for 5 minutes to boil the potatoes.(I used the microwave).
Once cold, peel and cut into small cubes. Keep it aside.
Mean while, take all the ingredients under"to make paste" label, grind into a smooth paste.
Heat oil in a pan or kadai, add the green chilly and ground paste and fry till it starts leaving its sides. Add salt, haldi, red chilly powder and curd. Mix well. Add the cubed potatoes and fry for some time. Add 1 cup of water and boil for few minutes. Add that extra tsp of oil and cook for two more minutes. Adjust the seasoning and remove from heat. 
Garnish with fresh coriander and serve it with hot rotla or chapati or roti or naan or hot rice. We all loved it with chapati.It goes well with Puri also.




Keep Smiling, 

Wednesday, August 28, 2013

O(pen)ATS SESAME, GINGER BARFI for PPCS

Tried and tasted by Nivedita
Hi All,
So how are you all?Girls from POTLUCK PARTY CYBER STYLE ! Are you all ready with the recipe from your partner's blog?
I am here with Nayana's recipe. Actually, she has posted Coffee n White Chocolate Panna Cotta  for the party . But,  sorry dear, my family is allergic to Gelatin and agar agar. I did not wanted to take a chance by preparing your dish. But I will make it some other day when I will be having guests at home.
And to get agar agar is a big problem in my city. I need to search a lot. China grass is available. I have used to many times in making custard but it has not set properly and don't want to spoil the dish. 


I checked her recipe index and most of her Western desserts are with Agar agar.  Then I thought of making some Indian sweets. At first I chose mysore-paak, but when I saw this recipe, I was happy because it has til and ginger which are my elder daughter's favorite and it has oats which makes it healthy. 
Please do visit her page for wonderful recipes.
The link for this recipe in her blog is HERE
Coming to MY recipe,
I have reduced the quantity as I had only 1/3 cup(80ml) of til. Still I got 10 medium size barfi.
And my barfi turned out white as the jaggery I used is white one. 

Ingredients :
Sesame Seeds - 1/3 cup
Oats - 1/3 cup 
Jaggery - 1/3 cup
Fresh Ginger grated - 1 1/2" or 2"
Ghee - 1 tbsp(I thought of pampering my barfis little bit)

Method 
Dry roast the sesame seeds till they splutter 
and oats separately for 10 minutes.
Allow to cool.
Grind the ginger for few seconds in a mixi. Add both the sesame seeds and oats. Churn to make course paste.
Grease a small plate with ghee and keep it ready.
Heat ghee in a thick bottomed kadai. 
Add the jaggery and bring it to a boil. 
Check the consistency  by taking a drop and putting it in a cold water bowl. If it hardens immediately then the syrup is done. 
Add the ready paste(or mixture). Mix well. 
Spread it on a greased plate. 
Allow it to cool. Cut into desired shapes.
Your healthy sesame seeds, oats and ginger barfi is ready to serve. 
My daughter and my hubby both enjoyed these barfis,
Thanks Nayana for such an easy and wonderful sweet recipe.
Sending this to Jagruti's event 


Keep Smiling, 

Saturday, August 10, 2013

LADY FINGER OR OKRA CHUTNEY FOR PPCS

Tried and tasted by Nivedita
Hi All,
How are you? Festival time ladies. More work for us, more fun for family members, specially kids. All are waiting for the sweets, snacks and special main course.



Wait, I am not posting any special food for the party. Today I am here with a very simple side dish. Chutney is the basic item in a thali in any Indian food.
If you have not tried it before, you will really like it. Its different.
And can you guess with what we had this spicy chutney?? We had it with PAAPDIS. :-)
I got this recipe from my closest, dearest friend Renu, thanks dear :-) 
Jagruti has named me "CHUTNEY QUEEN" Trying to keep the title :-)

Coming to the recipe,

We need very few ingredients to make this chutney.

Ingredients:
Lady finger(Okra) - 150 gm(big ones, you can see in the photo, I took 12)
Oil -1 tbsp
Green chilly - 6 to 8(depends on the chilly, I took more because I wanted it spicy)
Fresh Coriander - 1 small bunch
Cumin Seeds - 1 tsp
Crystal Salt to taste(optional, you can use the normal table salt)
Garlic - 1 small bulb(6-8 cloves)
Lime juice -1 tsp+ 1 tsp


Method :
  • Wash and dry wipe the lady fingers and keep it aside.
  • When dry, cut into round pieces.
  • Heat oil in a thick bottomed kadai.
  • Fry the cut lady finger pieces for some time.
  • Add 1 tsp of lime juice to remove the stickiness.
  • Add Green chilly and peeled garlic.
  • Fry all till brown.
  • Let it be cool.
  • Separate the chilly and garlic.
  • Take the cleaned fresh coriander, cumin seeds, chilly and garlic in a mixi.
  • Grind into a coarse paste.
  • Add the fried lady finger and just turn the mixi for few seconds. 
  • Transfer into a bowl, add a tsp of lime juice. Adjust the seasoning. 

Enjoy it with chapati, hot rice and ghee or even a curd rice.


My husband brought the Paapadis in the evening when I made this chutney. My elder daughter and him both enjoyed the Paapadis with this spiciest chutney. 

This is my entry to 
Jagruti's  event:


Keep Smiling,

Tuesday, August 6, 2013

EGG LESS SUPER MOIST CINNAMON AND COFFEE CAKE(Food Remake)

Tried and tasted by Nivedita
Hi All,
bAKE, bAKE, bAKE AND bAKE....
BAKE THE CAKE,
CAKE BAKE
Are you all thinking something is wrong with me!! This is what has happened to me now a days.. Yeh BAKING ka BHOOTH  sar pe chad gaya hai, sarr pe kya pure dimaag me chaagaya hai, its controlling my mind and brain.
I had tried this cake almost a year back and those were my initial days of baking, It was not a flop but not good also. It was not baked properly. And I left the hope of baking it again. But, the other day when I was going through the recipe book, I got this one and this time I was very sure that it will come out good. Yes! and it came out like a ...??? no words.. I never thought I can bake an Egg Less cake with this much soft, moist and perfect. I am sorry, I am going on and on..... 

Coming to the recipe,
I adapted this from Sanchita of http://litebite.in/
Check out her space.. if you are a baking bhooth and eating bhooth She got N numbers of baking recipes. Here is the link for today's recipe Cinnamon Tea Cake
This time, I have substituted few ingredients to suit the taste of my kids. My younger one likes chocolate in everything. So thought of adding some cocoa powder and to make it  healthier for kids, I added some nuts to it.
Coming to the recipe,
I have altered her recipe as per my taste.
Ingredients :
Dry Ingredients:
All Purpose flour - 1/2 cup
Whole wheat flour(I have used Aashirvaad brand) -  3/4 cup
Cocoa powder - 1/4 cup 
Powdered sugar - 1 cup or less
Cinnamon powder - 1 tsp
Instant coffee powder - 1/2 tsp(I have used Nescafe, Rs.2 sachet)
Baking soda - 1 tsp
Salt - 1/2 tsp
Liquid Ingredients:
Vegetable oil - 6 tbsp
Vinegar - 1 tbsp
Yogurt or curds - 1/2 cup
Strong coffee decoction - 1/2 cup
Vanilla Essence - 1 tsp
Method:

  • Preheat the oven at 180°C.
  • Spread the aluminium foil in a rectangular tin for baking the cake and keep it aside.
  • Take all the dry ingredients and sift at least 3 times in a wide vessel. This is very important step.
  • In another vessel take powdered sugar and oil and beat it till it is soft, for about 8 to 10 minutes. I used a normal egg beater. ( not electric one)
  • Add the curd, coffee decoction, vinegar and vanilla essence in the sugar and oil mixture and mix thoroughly. 
  • Slowly add the liquid mix in the dry mix and beat lightly till it blends well and get the normal cake mix. Don't over do it. 
  • Pour this ready mix into baking tin and bake it for 15 min at 180°C and 10 min at 150°C or till done. The power of your oven plays an important role here. My OTG is more powerful. I always bake at lower temperature than given in the recipe. 
  • Check with a clean knife or thin rod to check whether its baked properly.
  • Take it out from the oven and let it cool on a wire rack. Your Cinnamon and Coffee Cake is ready to serve. 
Sanchita says you can keep it for a week, but mine gets over in a day or two. 





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