I prepared myself the barley flour at home by grinding the whole barley grains, i used immediately the barley flour for making this barley parathas along with chopped mints,ajwain seeds and wholewheat flour..They turned out super soft,healthy and prefect for a breakfast or else for dinner, i served along this paratha along with channa masala..Even my teddies enjoyed having this healthy parathas,obviously this parathas goes to my inbox since am hosting this month's WWC-Barley,event by Sanjeeta and to my own event CWS-Wheat guest hosted by Suma..

Ingredients:

• 1+1/2cups Barley flour
• 1+1/2cups Whole wheat flour + flour for dusting
• 1/4cup Mint leaves (chopped)
• 1tsp Ajwain seeds
• Salt
• 1cup Yogurt
• Lukewarm water as per need
• Oil for cooking

Method:

Take the flours, chopped mint leaves, ajwain seeds, salt in a bowl, add the yogurt and water to knead as a soft and smooth dough..keep aside for half an hour..

Make 8-10medium sized balls from the dough,dust the dough with flour and rolls as parathas using rolling pin..heat a pan, drop gently the rolled parathas,drizzle the oil..cook the parathas on both side until they get well cooked..Serve hot with channa masala...

Source: Priya's Easy N Tasty Recipes

Today's post is going to highlight the event " tried n tasted " which is going on Priya Mitharwal's blog and to mention, its from one of my fav blog .. I always admire her passion for cooking ,simplicity and her extraordinary effort to portray the same . She has many more exotic recipes , sure would make any day , a happening day...I think, she loves playing with the colours and I always feel very fresh , even on a dull day, when paying a visit to her blog . With no more surprise and no more dragging, it's none other than Aipi of US masala . I wanted to try this dal poori even since she posted.. Today, am using this chance to try some of her awesome recipes. Sure , many more to come in the future ... :-)

Ingredients :

To make the filling :

• Channa dal -- 3/4 cup
• Cumin seeds -- 1 tsp
• Bay leaf -- 1 no.
• Hing -- a pinch
• Oil -- a tbsp
• Dry red chillies -- 2nos.
• Ginger garlic paste -- 1 tsp ( original recipe used Only ginger paste)
• Garam masala -- 1 tsp
• Red chilli powder -- 1/2 tsp
• Turmeric powder -- 1/4 tsp
  

For Puri /Poori :

• Whole wheat flour / Atta -- 3 cups
• Carom seeds /Ajwain -- 1/2 tsp
• Ghee /Oil -- 1/2 tsp
• Salt -- to taste
• Water -- to knead the dough
• OIl -- to fry the poori's
  

Method :

Soak the channa dal for 2 hours and drain it. Heat a pressure cooker adding a tbsp of oil. Add the hing, splutter the cumin seeds and add bay leaves . Add the dry red chillies and fry over medium low heat. Now add in the soaked channa dal ,salt and turmeric powder and mix well . Add the red chilli powder and mix well to blend. Add a cup of water or so, just to cover the dhal and cook this mixture for 3 whistles or until partially mashed . Transfer the cooked dhal to the serving bowl and bring down to room temperature.

Make the dough by adding all the ingredients except water and mix well. Add water lil by lil and make a stiff dough. Cover the dough with a damp cloth and rest the dough for min 15 mts. Divide the equally into small balls. Roll each ball into 4 in circles. Place a tbsp or more of the dhal in the center and bring th edges together and seal it tighly. Slightly flatten it and roll out evenly. Use oil instead of flour for dusting.. Heat the oil to medium over medium heat . U may also check the heat by dropping a piece of dough. Actually it should take few secs to rise and reach the surface. If this is what u get, then u r good to go. If not, wait for an another minutes and check again. Oil should not be smoking hot also. Slowly add the poori , probably one, for the first time, just as a trial run, and fry until light goledn. Flip it and fry till light golden. Drain the poori and place it in a kitchen paper towl / tissue to absorb the excess ol. Repeat the same procedure for the resty of the Poori 's. Serve with curries of ur choice. I made Gobi methi curry..

GOBI METHI CURRY :

Ingredients :

• Gobi / Cauliflower -- 1 1/2 cups , chopped to florets
• Peas -- 1/ 2 cup
• Methi leaves -- 1 cup , cleaned
• Onion -- 1/2 ,finely chopped
• Tomato -- 1 no ,finely chopped
• Turmeric powder -- 1/4 tsp
• Red chilli powder -- 1 tsp ( acc to taste )
• Coriander powder -- 2 tsp
• Cumin powder -- 1/2 tsp
• Fennel seeds -- 1/2 tsp
• Freshly ground Garam masla -- 1/2 tsp ( optional )
• Ginger Garlic paste ( GG ) -- 1 1/2 tsp
• Hing -- a pinch
• Salt -- to taste
• Oil -- 2 tbsp
• Cumin seeds -- 1 tsp
• Coconut milk -- 1/2 cup , thick milk
  

Method :

Heat a pan with oil over medium heat . Add the hing, cumin seeds , fennel seeds , and fry. Add in the onions and scald well. Drop in the GG paste and fry till the raw smell disappears. Add in the tomatoes and add salt and cook it covered until it turns mushy and well cooked. Then add in all the dry powders ( turmeric ,red chilli , coriander ,cumin , garam masala powder ) and mix well to blend. Add the peas and blend with the masala. Now it's time to throw in the chopped gobi florets . mix everything well until the masala coats each n every gobi. Add the cup of methi leaves and combine. Add a cup of water and stir well. Let this mixture boils and cook until al dente. This might take about 6 minutes . Finally add the thick coconut milk and stir well. Keep this mixture covered on medium low heat for another 3 minutes and switch off. Garnish with coriander leaves. Goes good with all kinds of roti's and dosa's..

Sending this entry to Tried and Tasted event hosted by Priya Mitharwal's , originaly owned by Lakshmi of Kitchen Chronicles

Note :

I din't find time to take the shots immediately , So my poori's are little flat..

Happy eating guys,

Source: Kitchen Secrets

Chama Dumpala Pallila Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. It is then chopped up and fried in little oil along with spices. Roasted peanuts are coarsely ground and added to the fried taro root along with spice powders. Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root Fry with Peanuts.

Ingredients:

Taro Root 4 Medium
Roasted Peanuts 4 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.

Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted peanuts into coarse powder using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground peanuts powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with peanuts over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Quite an easy kheer which i prepared few days back for our sudden visitors, this kheer is prepared with sago and oats along with few rose syrup which gives a beautiful pink colour to this delicious kheer..This kheer gets ready very easily and definitely a delicious dessert to serve after a lunch or dinner..Adding oats in this kheer makes this kheer healthier..Enjoy this kheer when they were still warm, am damn sure whoever tastes this kheer will definitely ask one more cup definitely, obviously its one of my recent favourite..Sending to Nivedita's Celebrate Sweets-Warm Desserts guest hosted by Priya..

Ingredients:

• 1/2cup Sago
• 1/2cup Rolled Oats
• 2tbsp Rose syrup
• 2cup Milk
• 1/2cup Sweetened condensed milk
• Few fried cashew nuts+raisins
• 1tsp Ghee
• 1/4tsp Cardamom powder

Method:

Cook the sago with enough water until they turns transparent, drain the sago and keep aside...Bring boil the milk and condensed milk together, now add the already cooked sago and rolled oats,cook in simmer until the kheer get slightly thickend, immediately add the rose syrup,fried cashews,fried raisins,ghee,cardamom powder, bring everything to boil and put off the stove..

Serve warm or chilled...

Source: Priya's Easy N Tasty Recipes

Earlier, i have told that my H need absolutely two side dishes whenever i serve him dosas or idlis, needless to say i have to scratch my head to come up with different combinations of chutney to satisfy his tastebuds..Recently i started cooking artichoke hearts and i couldnt stop myself making different dishes with this veggies...Yesterday for our dinner i tried out making arthichoke hearts and curry leaves together as chutney, this chutney tastes truly marvellous,tangy and simply a fabulous chutney which suits prefectly along with our traditional idlis and dosas..Also this chutney goes prefect even along with rice porridge and we loved it..This yummy tangy chutney goes to Healing Foods -Artichoke guest hosted by Vanessa, event by Siri..

Ingredients:

• 5-6nos Artichoke hearts (canned)
• 1/4cup Curry leaves
• 5nos Garlic cloves
• 3nos Dry red chillies
• 1tbsp Coriander seeds
• 1no Tamarind (blueberry size)
• 1tbsp Urad dal
• Oil
• Oil
• 1/2tsp Mustard seeds
• 1/4tsp Urad dal

Method:
Heat few drops of oil, fry the garlic cloves,urad dal, dry red chillies, coriander seeds and curry leaves until they turns brown, take them in a mixie, now add the chopped artichoke hearts to the same pan and fry until they shrinks a bit...Take this sauteed artichoke hearts along with the fried spices,tamarind, grind as bit coarse paste with enough salt and water..

Meanwhile heat enough oil, let splutters the mustard seeds, urad dal and add this temperd spices to the grounded paste, mix well and serve as side dish..

Source: Priya's Easy N Tasty Recipes

Never thought until i try this juice that mint leaves and kiwi both together works out wonder, its quite a refreshing juice and completely its sugarfree coz i used maple syrup for making this simple juice...Addition of mint leaves gives a beautiful flavour to this simple kiwi juice, just add some ice cubes and enjoy while its hot..Definitely a refreshing juice to enjoy..Sending to Pj's Herbs & Flowers In My Platter..

Ingredients:

• 2cups Kiwi (peeled & chopped)
• 1sprig Mint leaves
• Maple syrup as per need
• Water

Method:

Blend the kiwi flesh with mint leaves and maple syrup with enough water, don't strain the juice and serve immediately..Enjoy!!

Source: Priya's Easy N Tasty Recipes

When i saw these cute looking jalebi's at Savitha's space, i immediatley bookmarked it and tried them sterday afternoon, they came out super prefect and these adorable jalebis was quite a big hit at home and everyone enjoyed having this yummy jalebis when they were still warm..Savitha shared quite an easy preparation which sounds truly very easy for me and she wasnt wrong,am gonna make often these beauties in future..Thanks to Savitha for sharing this easy breezy jalebis..Sending to Priya& Aipi's Bookmarked Recipes...

Ingredients:

• 1cup All purpose flour
• 1tsp Dry yeast
• 1tbsp Corn starch
• 1tsp Sugar
• Salt
• 1/4tsp Orange food colour
• 3/4cup Luke warm water

Sugar syrup:

• 1+1/2cup Sugar
• 1/2cup Water
• 1tbsp Lemon juice
• 1/4tsp Cardamom powder

Method:
Stir the yeast in luke warm water and keep aside until it turns foamy..Take the flour,cornstarch,salt,sugar,orange food colour in a bowl,add the frothy yeast and turn everything a thick batter, keep the mixture in warm place for an hour until the mixture will gets double their volume..Now make the sugar syrup, take the sugar and water, bring to boil for 5 minutes, put off the stove add the lemon juice and cardamom powder,keep aside..

Make a hole with a hot nail in a ziploc bag, pour enough mixture to the ziploc bag, meanwhile heat enough oil for frying..once the oil is enough hot,squeeze out the mixture as mini jalebis, flip and cook on both sides, immediately drain the jalebis and put directly to the sugar syrup for a minute, take it out and arrange them in a box..

Enjoy warm or cold with a cup of tea or coffee for snacks...

Source: Priya's Easy N Tasty Recipes

After trying rice with grapefruit, this time i tried making pulihora using quinoa and grapefruit juice instead of rice and lemon/ tamarind..For my surprise this pulihora turned out super delicious, the grapefruits i used were very much sour but fortunately not bitter..Am so happy to prepare this healthy version of pulihora which goes for an easy, quick and simple cooking process...Sometimes grapefruits have their bitternes, in case if the grapefruit juice is slightly bitter, deduce the quantity of grapefruit juice and add lemon juice along with the grapefruit juice,that will definitely help to mask the bitter taste...When served along with spicy potato fries, this pulihora tastes truly fabulous and both together turned out lunch truly filling and fabulous..Sending this healthy pulihora to Satya's Twist The Traditional - Pulihora..

Ingredients:

• 1cup Quinoa
• 1cup Grapefruit juice
• 1/2tsp Mustard seeds
• 1tsp Urad dal
• 1tsp Channadal
• 1/2tsp Ginger (grated)
• 3nos Green chillies(slit opened)
• Few peanuts
• Curry leaves
• 1/4tsp Asafoetida powder
• 1/2tsp Turmeric powder
• Salt
• Oil

Method:
Bring boil three cups of water with salt, add the quinoa and cook until they get well cooked, drain the excess of water and keep aside..Heat enough oil, fry the mustard seeds, urad dal,asafoetida powder,curry leaves,channadal, green chillies, peanuts, curry leaves and turmeric powder..Add the grapefruit juice to the pan and cook until the oil gets separates..Now add the tempered juice as per need to the cooked quinoa, add salt if needed..

Enjoy with spicy potato fries..

Source: Priya's Easy N Tasty Recipes

This recipe was in my draft from long time.Today we are little busy with some guests so could't make any special for our marathon.Then I remember that I have this recipe in my draft. I tried this rice recipe from Sanjeev Kapoor.com.I made it for my husband s lunch box,he enjoyed it.Cooked rice stir fried with mushrooms and spinach with light creamy flavour makes a one bowl meal.First time I toped This rice with egg,Second time I served with fried chicken that toping also a great hit so lets check how I made it.....

INGREDIENTS:--

• Cooked rice -- 1 cup
• Egg -- 1
• Butter --- 1 tab sp
• Olive oil -- 1 tea sp
• Garlic --- 3 cloves chopped
• Onion -- 1 small chopped
• Button mushrooms --- 8 cut in to 4 pieces
• Sweet corn kernls -- 1 tab sp
• Fresh green peas -- 1/2 tab sp
• Spinach -- 1 cup roughly chopped
• Salt --- 1tea sp
• Black pepper powder -- 1 te asp
• Fresh cream --- 1 tab sp (optional)
• Parmesan cheese -- 1 tab sp grated
• Spring onion grean part -- 1 tab sp for garnishing.

METHOD:---
1. Heat butter and oil in a pan add chopped garlic, onion fry for 2 minutes.
2. Add mushrooms let then sweat, then add corn kernels,green peas,chopped spinac,salt,cover and cook in alow heat for 5 minutes.
3.After 5 minutes give anice stir then add cooked rice, pepper powder mix well to combine every thing.
4.Add cream give a good stir and transfer the mixture in to a Microwave baking dish.
5. In the meanwhile preheat the oven at 180 degree C.
6. sprinkle parmesan cheese on top of the rice and break the egg over it,sprinkle choped spring onion green part.
If you want to use 2 or more eggs then break the eggs one by one over the rice and let them settle a little distance from each other.
7.Place the dish in the pre heated oven and set the heat at microwave medium and cook it for 5 minutes or till the eggs set.

Serve hot or you can cook it in a microwave safe lunch box,can reheat at lunch time and enjoy this

Source: Plantain leaf

Vangibath is one of the favorite break fast at my mothers place.Amma use to make this for our lunch box.How and from where she learnt this even she don't know.But she is making this mouth watering vangibath from more then 30 years.Till to day the flavour and texture didn't change I think that is experience.when ever I have this in my lunch box my friends flock and finish within seconds finally I use ate there lunch box in the college.I can eat this any time in the day and I don't want any side dish for this just with sliced onion and some curd.But Amma use to serve this with boiled egg and onion raitha. So here is the recipe from my mother, my favourite VangiBath.

INGREDIENTS:---

• Rice -- 2 cups
• Brinjal --- 250 gm.
• Potatoes --- 2 medium
• Oil -- 1 tab sp
• Salt -- 1 tea sp
• Ghee -- 1 tea sp
• For masala :--
• Cinnamon -- 1 inch stick
• Cloves --- 4
• Poppy seeds -- 2 tea sp
• Red chillies --- 6-8 or according to your taste

MRTHOD:---
1. Spak rice in 4 cups waterfor 1/2 hour and cook till done.
2.Spread the rice in wide plate to cool.
3.Fry all ingredients for masala in a frying pan with a drop of oil for.First fry red chillies for 1 minute remove and keep a side then fry other ingredients in alow flame for 2 minutes remove and let it cool
4. Grind masala ingredients in to corse powder and keep a side.
5. Now peel potato and cut in to 1 inch cubes
6. Heat oil in a fring pan add potato pieces with a pinch of salt cover and cook in a low heat stir in between
7. In the meanwhile cut brinjal in to 1 inch pieces and add brinjal pieces to potato pieces sprinkle 1/4 tea sp salt cover and cook in a low flame, stir in between.
8.cook potato and brinjal pieces till tender, colden in color.Remove the lid add half masala powder give a nice stir,cook for a few seconds.
9.Add cooked rice,remaining salt,remaining masala powder,ghee cover and switch off the heat and leave it like that till you serve.
10. Just before serving mix well to combine every thing well serve with sliced onion and boild egg.

Source: Plantain leaf

I've always wanted to make ravioli @ home but making this from the scratch, even the thought, scared the hell out of me.. Seriously, it's a tedious task and moreover u need some specialised pasta cutters for that. It might not be a problem for those who owns the new Kitchen aid stand mixer.. Oh yeah, it's there.. U can just upgrade ..no probs. I don have any of these , So i's looking for mini pasta sheets. Then, one day, Tahemeem of Not so Gourmet gave this idea of using wonton papers and I's all set to make my fav Ravioli. Actually I got so many recipes when I browsed, but kinda liked this one for it's simplicity and elegance... Njoy guys..

INGREDIENT LIST :

For Pasta :

• Wonton wrappers -- half a pack

For the filling :

• Shredded Mozarella Cheese -- 1/4 cup
• Shredded Parmesan -- 1/4 cup
• Ricotta cheese -- 1/4 cup ( or u may use any 3 varieties of cheese )
• Garlic -- 1 pod, finely minced
• Dried oregano -- a pinch
• Dried Basil -- a pinch
• Dried Parsely -- a pinch
• Salt -- a pinch or to taste
• Freshly ground Balck pepper -- to taste

To boil :

• Large pot of water
• Salt -- as needed
• OIl -- 2 tsp

Method to make the filling :

In a mixing bowl add the parmesan, ricotta , mozarella ,minced garlic, a pinch of salt and all the dry spices. Combine well to blend. Remove the wonton sheets from the cover and take a single sheet . Place a tsp of filling in the center leaving some edges on all the sides. Now dip ur finger in the water and dab / brush around the edges of the wonton sheet filled with filling. Fold the wonton sheets and seal the edge without letting any air to get inside.. ( else u may place an another wonton / pasta on top of the filled wonton sheet and seal tightly so that no air is inside ..like in the pic ..) . Bring a large pot of salted water( add salt to the water ) to boil . Add oil also. Cook the ravioli until al dente, about 5 minutes . Serve in warmed bowls with Spinach Sauce ..

FOR MAKING SPINACH CREAM SAUCE :

Ingredients :

• Butter -- 1/2 tbsp
• All purpose flour (APF) -- 1/2 tbsp
• Garlic -- 1 clove, finely minced
• Heavy Cream -- 1/2 cup ( or u may use Half n Half )
• Whole milk -- 1/2 cup
• Shredded Parmesan cheese -- 4 tbsp ( or to taste )
• Chopped spinach -- 1 1/2 cups
• Salt and Pepper -- to taste

Method :

Melt the butter in a kadai over medium flame. When the butter is melted, add /whisk in the APF to make roux. Add in the minced garlic and combine well. Cook the roux for 2 to 3 minutes or until fragnant ,light golden and creamy . Keep whisking ,do not stop doing it. Now add in the milk and the heavy cream and whisk it . Reduce the heat to medium low and cook the mixture until it starts to bubble . At this stage, the mixture will thickens. Add the pinach now and whisk until it completely wilts. Cook thi smixture for 3 minutes . Remove from the heat and add in the parmesan cheese and salt ,pepper to taste. Mix well to blend.
Transfer to the serving bowl.

SERVING :

Add a laddle of Spinach cream sauce on the warmed bowl and arrange the ravioli on the sauce . Top the ravioli again with some spinach cream sauce and serve warm..


Sending this entry to BOOKMARKED EVENTS hosted by Aipi and Priya..

Happy eating guys !!!

Source: Kitchen Secrets

I loved this bhaaji when I had it first at my friend's place. I had never tasted cluster beans with peanut powder (daaNyache KooT) before. You can use green beans or any other string beans of your choice instead of cluster beans.

Kolhapuri Gawarichi Bhaaji

Cluster beans with peanut powder

Ingredients

• 2 cups pieces of cluster beans, both ends removed and cut by hand into 2" pieces
• salt to taste
• 1/2 cup roasted, unsalted peanuts, powdered/daaNyache koot

Grind to fine paste

• 3-4 garlic cloves
• 2-3 green chilies (use less or more)
• 1/4 cup cilantro/coriander leaves

Tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1/4 cup chopped onion

Garnish

• 2 tbsp coconut (optional)

Method

1.Heat oil in a saucepan. Add the ingredients for tempering. As onion turns soft, add green paste.

2. Saute for 5 minutes.

3. Add gawar/cluster beans. Mix. Cover with a lid. Add water on the lid.

4. Let it cook stirring in between.

5. Once cooked, add peanut powder, salt and coconut - if using.

6. Serve with ghadichi poLi

Note -

1. You can steam cluster beans before hand to save time.

2. If you need to have a pinch of sugar/jaggery, add it along with salt.

Source: Enjoy Indian Food