Showing posts with label ICC. Show all posts
Showing posts with label ICC. Show all posts

Wednesday, June 15, 2011

IYENGAR BAKERY KHARA BISCUITs for ICC May

Tried and tasted by Nivedita
Hi All,
Every month,  is getting more interesting, I am enjoying it and wait for the announcement every month. Sometimes, I will finish the challenge soon and its really difficult to wait for 15th of that month.
I prepared these biscuits which Srivalli has choosen from Champa's Savory Shortbread cookies / Iyengar bakery Khara Biscuit for Indian Cooking Challenge.
The very next day I prepared these and was waiting for the 15th. Here I am with my version. 


I remember mom making biscuits like these. But she had that old round, big oven like a round tiffin box. She always tried biscuits, buns, breads and cake in that. I never tried with her :-(, but here I am getting very challenging and fare chances of learning many new foods. When you are in challenge, you will do it.
That holds good with me..


Ingredients :(I used half the qty from the original recipe, it gave me more than 30 biscuits)
All purpose flour - 1 cup
Butter - 1/2 of 1/3 cup(I had fresh home made butter :-))  )
Green chilly - 1
Yogurt or curds - 2 TBSP
Sugar - 2 tsp
Salt to taste
Fresh coriander, Curry leaves and Fresh mint - 1/4 cup, finely chopped




Method:
Line the baking tray with baking sheets.
Preheat the oven at 160C
In a bowl, mix nicely the APF and salt. 
In another vessel, beat the butter and sugar till creamy. Add the yogurt and continue the beating.Add the dry ingredients. Keep on mixing without much pressure on your hands.
Add the green chilly, and green leaves chopped. Mix well. the dough will be dry. Don't add more curds or water to make it wet.
THE DOUGH SHOULD BE CRUMBLY.

Take half the portion and make into a ball. Roll into 1/4" thick chapati.
Use the Cookie cutter if you have to give the desired shapes or you can use some steel bowl with sharp edges, or bottle cap or even the normal knife to cut these to give any shape.
Transfer these on baking sheet slowly.
Bake for 18 to 20 minutes. Keep checking of getting burnt. My biscuits took 15 minutes to bake. 
They will be soft when hot. But will turn into crispy once cool.
Store in a air tight jar.
This is the last portion left out after cutting with the cookie cutter ;-)
My daughters enjoyed the biscuits with their friends. Planning to bake it again.

Keep Smiling,

Sunday, May 15, 2011

Pudachi Wadi | Coriander Rolls for ICC April

Tried and tasted by Nivedita 
Hi All,
This is frustrating........ Yesterday I kept the whole draft saved for ICC. Now its gone. Thanks to Blogger.com
Again I need to write down. I don't mind rewriting,. But time is the main problem. Tomorrow I am going out of station and will be back in the night and no time to write in detail. Even my saved draft did not had detailed recipe.
(hey I got the saved draft back in my blog, but I am posting the new one with few lines taken from the old draft.)
Last month I could not attend the challenge as I was in holiday mood. But this time again I am back for Indian Cooking Challenge for April month and Srivalli has chosen the traditional Maharashtrian dish Pudachi Wadi(Coriander rolls) The recipe is taken from Archana of Tried & Tested Recipes.
I loved these wadi or rolls. I had never tasted these. And, I loved the stuffing as I always feel fresh with its freshness and its aroma. Now, this recipe in my menu for an extra snack for guests. Thanks Valli for choosing this recipe for the challenge.
NOTE FROM MY SIDE : 

  • The recipe is simple but the trick or challenge is to roll out THIN phulka or puris AND covering these properly after you stuff the coriander masala in it. 
  • And then comes roasting the wadis on tawa, BE CAREFUL to roast on low flame or else your wadis will have black spots.
  • I am not going to write down the whole recipe but you can check Valli's  link for the detailed recipe.
My pictorial recipe:
The wheat flour and gramflour atta with hot oil, the onion and fresh coriander masala, Tamarind paste, garam masala and oil paste.

 dough rolled into puri size, tamarind paste spread and coriander masala stuff.

The roasted wadi.

Another shape of wadi(followed Archana )










The triangle shape wadi is getting fried.


Both shape wadis before getting cut.

Wadi's ready to serve with green chutney or sauce. 
I loved the challenge and as usual waiting for the next challenge and I hope to participate also :-)

Keep Smiling,

Tuesday, March 15, 2011

Suruttai poli for ICC February

Tried and tasted by Nivedita
Hi All,
Surprise!! Surprise!!! Valli! Surprise to see my post? All thanks to my mom and her camera. When I saw the Suruttai poli for February Challenge, (This recipe is taken from  NithyaI thought I will prepare this in advance because, last time it was a last minute preparation and I was not sure whether I will finish or not. This month, I prepared it a week before only and took the snaps and was ready to type the recipe..
But, then, I lost my Camera last week. It was a very bad day! That Camera was my life in blogging. I was upset that night. Then realized, its gone, and I will not get it. Even though its lost in my area(It fell down from my lap,while I was getting down from the car), who is that honest to return it to me?. Who ever has got it, they will come to know, its my camera because it has my daughters photo, everyone knows them, and me, being a teacher, almost the whole area knows me!!
Anyways, gone is gone. I was upset and was thinking what to do? Buying a new camera at this point is not possible. I have to wait for a month or two(its not easy to convince hubby!!!)and that too when the fault is mine :-)
My mother came for my help(as always). Actually I forgot about her camera(which my brother has given her).
I was so happy. Then came the thought. Why not try these poli's again for the challenge. Last night, after the kids slept, I made only few polis. This time, our ajji helped me and she showed our traditional way of making these poli which we call it "Surali Holige" Surali means "rolled" and Holige means "Poli"

(I am still new to my mom's camera, need to learn the settings. Please bear with me)
Now coming to the recipe,
Forgive me for not giving the recipe in my words, This month the time is too short for me, I am not able to cope up with many things. So just giving Valli's link.
Just few things to tell about it, 
I don't know, My poli's(Fried) did not turn out crispy,
but the roasted one turned out crispy. 
If any one can tell me what was the reason, I will be happy and try it the next time.
The photos are two types.
One is what I followed Valli's instructions.
Another one is what we make here in North Karnataka. We roast it dry and roll it immediately. The filling is same.

      



                  




(This is our method. And we make the longest surali holige in Marriages :-)  )

Waiting for the next challenge. 


Keep Smiling,

Tuesday, February 15, 2011

Gujarati Dal from Sukham Ayu for ICC

Tried and tasted by Nivedita
Hi All,
Dal is my all time favorite, let it be made from any dal, let it be spicy, sweet, with vegetables or without vegetables or just a simple dal. And I was very happy when I saw this month's Indian Cooking Challenge which Srivalli has chosen for this month. Its Gujarati Dal from Sukham Ayu. The original recipe is taken from  Sukham Ayu is very tasty and healthy. I loved this different taste and my daughter enjoyed it too.


Here is the recipe in my words:
I was planning to make this dal (toor dal, 1/2cup, soaked for half an hour)from the day the challenge was announced. But some or the other thing was not available.  First I searched for the drumstick(4to 5 pieces) and yam (3 to 4 pieces) and did not get. I thought of making the dal with potatoes.  Then the other day I got only the drumsticks.  I was happy. Then the problem was I forgot to bring dry dates. Day before yesterday I brought it thinking that I will make it on Sunday. But my Sunday went off. We had been to watch "Patiala House" After coming from the movie, my daughter's project work was pending. 
The other ingredients which I needed and had in the kitchen were groundnut(1 tsp), Green chillly(2 slit), Ginger(1/2", finely chopped), Jaggery(2tbsp), Kokam(4 to 5 pieces) or tamarind pulp(2 tbsp), Coriander powder(2 tsp), cumin powder(1tsp), rock salt to taste), Garam masala( a pinch) and haldi
And for tempering:
I had, Ghee(1tbsp), mustard seeds(1/2 tsp), Cumin seeds(1/2 tsp), Methi seeds(1/4 tsp),dry red chilly(2), Hing and curry leaves.

And, today was the last day for me to try. So I had to pull some time out from my schedule to make it. 
And I did it.


Pressure cook the toor dal with haldi with 2 cups of water till its soft. Remove cool and churn it. In a thick pan add this dal and all the ingredients except fresh coriander and garam masala. Cook it for another 15 minutes, by adding one more cup of water. Do not forget to stir it in between.
In another kadai, heat ghee. Add the ingredients for tempering. Add this to the boiling dal. Mix well. cook for few more minutes. Add garam masala and fresh coriander. Mix well. Dal is ready to eat.












And the dal I prepared was yummy... with all the tastes in the mouth. I had the taste of jaggery and very different taste from the dates. I had the taste of red and green chilly separately. It was just superb.

Thanks Valli, for giving this simple but still wonderful challenge for this month. Waiting for the next one.
I am always hungry when it comes to try any new food :-)

Sending this to


Keep Smiling,

Saturday, January 15, 2011

Khandvi ~ A tempting Snack from Gujarat! for ICC

Tried and tasted by Nivedita
Hi All,
I am angry with  Srivalli because of the recipe for this month's Indian Cooking Challenge
Just kidding, actually I am thankful to her for making me try Khandvi ! again and test my patience and cooking passion. I The recipe I followed is the first one from  Lataji'.
It was 4th time before I tried in the past and all the 3 times it was a super failure. But this time I did it, I took the challenge and was succeeded half. My only mistake was I spread it thick.
But when I saw Lataji's photo, I felt my spread was also good.
The taste was too good to enjoy as an evening snack, or morning breakfast.

Ingredients: are very simple, easily available at home, and very fast snack for unexpected guests. Just be careful when you are spreading the batter.
Gramflour - 1/3 cup
Curds or yogurt - 1/3 cup
Water -  1 cup
Hing a pinch
Turmeric powder - 1/2 tsp
Salt to taste
Ginger and green chilli paste - 1 tsp or more(if you like it spicy)
Sugar - 1 tsp

For tempering :
Oil- 1 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp

For garnishing:
Fresh coconut - 2 tbsp(grated)
Fresh Coriander - 1 tbsp, cleaned, washed and chopped
Keep the greased thali ready.

Method:

  • Mix gramflour, curds, water, salt and ginger chilly paste in a big bowl.
  • Mix well and remove lumps. I used bare fingers to remove the lumps.
  • Add hing, turmeric powder and sugar and mix well again.

  • Take a thick bottomed kadai, make it hot.
  • Add the batter, keep on stirring continuously. Cook it till the raw smell goes and it gets cooked. You can see the color change and it starts shining. I kept on stirring for almost 15 minutes and my hands started paining :-) But do not stop.
  • Immediately transfer the batter on the greased thali and spread it thin and evenly.
  • Cut into thin strips. Wait till cool.


  • Roll each strip into small rolls and keep in a serving plate.
  • Heat oil in a small vessel. Add mustard seeds and when they splutter add sesame seeds. 
  • Remove form the heat.
  • Allow it to cool.
  • Spread it on the ready Khandvis.
  • Garnish with fresh coconut and coriander.

I enjoyed it making and going to try it again very soon.

Keep Smiling,

Wednesday, December 15, 2010

Kashmiri Dum Aloo for ICC


Tried and tasted by Nivedita
Hi All,
Potatoes!!!! I love to eat in any form. Few days back, a blogger friend Ria Mary Mathew shared the status on FB "Y didn't God make potato rich in Iron and Butter rich in Vitamins? Y God Y? So true! I too feel the same way. 
Few years back I was not a potato person, but  during second pregnancy, I got this craving for potatoes. I always wait for something to cook with potatoes. And when Srivalli gave  this month's  Indian Cooking Challenge, I was very happy because the recipe  is Kashmiri Dum Aloo. This recipe is from the site IndianFood.

I enjoyed preparing the dish and eating it too. And my kids loved it with soft Chapatis.
But!
I used only 1/4 th qty than the original recipe. The original recipe was for 1 kg of potatoes but as we are only 2 persons to eat, I prepared only 1/4th qty.
Please click here for the recipe, 








Baby potatoes taking cold bath.
Masalas mixing up for potatoes
 
Masala bath tub for potatoes.



Potatoes taking Masala tub bath.











Potatoes after bath and fry!
Hing and Clove powder with Hot water for potatoes.








Keeping to make aloo dum, the last stage for the potatoes to get ready to go to the dining table.
I am sorry for not giving detailed recipe. As I prepared only the little qty from the original recipe, I felt its not good to give the full details, as the photos and the given qty will not match.
I am enjoying this ICC event.


Keep Smiling,

Monday, November 15, 2010

VARO-Indian Praline with Mixed Dry fruits for ICC

Tried and tasted by Nivedita 
Hi All,
Srivalli's this month's  Indian Cooking Challenge  is  Varo – Indian Praline with Mixed Dry fruits . It was very helpful for me as it eased my work for Diwali.  Alka suggested the proper sweet for Diwali. Varo is a Sindhi Special on the Diwali day. 
Usually we make with other ingredients also such as, roasted peanuts, Dalia, kurmura, til.... 
But this Varo is special and everyone waits to tastes it.
I am directly coming to the Challenge with photos. The recipe is from  Simply Sindhi Recipes:

Ingredients:
Mixed Nuts - 1 cup(I took almonds and cashew nuts only)
Sliced dry coconut - 2 tbsp
Sugar - 1 cup
Cardamom powder - 1tsp
Poppy seeds - 2 tbsp
Ghee - 1 tbsp
Vessels to make:
Thick bottomed kadai,
Big, wide steel plate or rolling board(greased)
Rolling pin
Method:
1. Cut or slice the nuts into small pieces.

2. Keep everything ready near the gas stove as you should be quick at the end.
3. Heat ghee and sugar and on low heat.
4. Wait till it melts and gets caramelized.  Be patient as it needs more time(almost 10 to 15 minutes)
5. Once it is light brown, add mixed nuts, poppy seeds and cardamom powder. 
6. Mix well to get the nuts properly coated.
7. Now, be quick and pour this on rolling board or steel and immediately roll it to make thick circle.


8. Here, if you are late, you are out of challenge!! Because the mixture gets hard very fast. 
9. Wait till the Varo is cool.
10. Break into pieces and store in a airtight jar.




Keep Smiling,

Friday, October 15, 2010

Punjabi Kadi Pakoras for ICC

Tried and tasted by Nivedita
Hi All,
I am happy to be a part of Indian Cooking Challenge. Indian Cooking Challenge is the event hosted by Srivalli where every month,she gives us a challenge to make one traditional recipe. Till last month, I never went through the rules or the event as I thought its only for experienced chefs!! True, I thought its not my cup of tea.
But last month when I was chatting with Srivalli, she asked me why I did not join this event all these days, when I told the reason, she insisted me to go through the rules at least. When I finished reading, my expression was "arre, yeh to itna easy hai!!" and one more thing came into my mind that even my event "COOK AND CLICK" had the same theme, but I could not take it longer as I did not get more entries or only one entry for each event (in 4 events).
Now, coming to this challenge, Making Punjabi Kadi Pakoras or Pakods kadi is my first entry to ICC. Srivalli got this a recipe from Simran who blogs @ Bombay foodie I am really excited to prepare this one as its very interesting. Many times I have prepared kadi pakoda but the other methods. But it was a long time again that I prepared this type. So here I am presenting my
"PUNJABI KADI PAKORAS FOR ICC"
There is one advantage when making this one. You will get pakoras to eat before they go into kadi. My suggestion to everyone is make more batter to make those extra pakoras, or else you will get only kadi on the dining table!
Coming to the recipe,
To make Pakoras:
Gram flour - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Onion - 1 medium, thinly sliced
Water to make thick batter
Oil to deep fry

 Mix all the ingredients in a big bowl.
Add the water to make batter of semi thick consistency.
Heat oil in a kadai. When hot, drop the batter with a spoon or hand to make small pakoras. Fry till golden brown to get crispy pakoras.
Transfer these into a bowl or plate and keep it aside.

For making Kadi:
Curds / Yogurt - 1 cup
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups
Mix the curds and gramfour to remove lumps.
Add the water to get thin batter to make kadi.

Ingredients for kadi:
Oil -1 tbsp
Onion - 1 large, sliced
Mustard Seeds - 1 tsp
Cumin Seeds or Jeera- 1 tsp
Ajwain or Carom Seeds- 1 tsp
Methi seeds or Fenugreek seeds- 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
To add it later:
Garam masala - 1/2 tsp
Amchur/ Dried Mango powder - 1 tsp

Get ready to make kadi:
Heat oil in a kadai or deep and round vessel.
When hot, add mustard seeds, let splutter.
Now be quick to  add cumin seeds, methi seeds and ajwain. Wait for 10 seconds.
Add sliced onions and fry till brown.
Keep on a low flame, add curd and besan batter.
Add turmeric, salt and red chilli powder.(I must say here that, I was not sure of adding salt at this stage, as I always believed if I add salt before only, the butter milk will get curdled, but as I had to follow the rules I added it.) And nothing happened to the kadi.
Bring it to a boil, boil it atleast for half an hour.
Wait till you get thick kadi.
Now add the fried pakoras and boil it for some more time(may be 2 minutes)
Give final touch by adding garam masala and amchur powder before taking it from heat.

Punjabi Kadi Pakora is ready to serve with hot rice.
Keep Smiling,

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