Friday, July 30, 2010

Makai Paneer Pakoda - मकई पनीर पकोड़ा (Corn and Cottage Cheese Fritters)

Hello friends,

I have been meaning to make this for a while as a big procrastinator that I am, making this on the last day of the event. This is a very common kind of pakoda in our families. Usually, we use fresh corn, but I had only canned corn in hand, so I used the same. Sorry, the pic is not what I wanted, but then again I was in hurry.

Makai Paneer Pakoda - मकई पनीर पकोड़ा (Corn and Cottage Cheese Fritters)

Makai (Corn) - 1.5 cups, crushed finely or ground
Paneer - 1 cup, grated or crumbled
Milk - 1/4 cup
Onion - 1/2 cup
Green Chilies - 2-3, finely chopped (I used 3/4 tsp red chili powder instead)
Besan (Chick Pea Flour) - 1/2 cup
Haldi (Turmeric Powder) - 1/2 tsp
Dhaniya (Coriander) Powder - 3/4 tsp
Jeera (Cumin) Powder - 3/4 tsp
Amchur (Dry Mango) Powder - 1/2 tsp
Anardana (Dry Ground Pomegranate) Powder - 2 tsp
Cilantro - 1//4 cup
Salt - per taste
Oil - for deep frying

  • Take a non-stick pan with 1 tsp oil in it and add ground c0rn in it.
  • Stir Fry for about 4 minutes.
  • Add milk and let it cook till for few more min.
  • Remove it from heat and let it cool down.
  • Once fried corn paste is all the way cooled down, add the rest of the ingredients to it (except oil for frying).
  • Take a spoonful of batter and drop slowly in hot oil (the batter won't be thick enough or dough like to make balls, it will be soft dough).
  • Fry the pakodas (fritters) till they are golden brown and drain on a paper towel before serving.

Serve them as a munchy snack or appetizer with your favorite chutney or sauce.

I am sending this to Veggie/Fruit A Month - Corn event hosted by Akheela started by me, Vegetarian - Foodie Fridays event, Monthly Mingle - Party Treats event of Sara, Let's Munch Tea Time Snacks event of Sharmi and Iftar Moments: Hijri 1431 event of Ayeesha.

  Ongoing Event !!!

Puliyogare/Tamarind Rice/ Puli sadham  

That's all for now. Take care till next post.

Torrijas - Spanish Bread Pudding

Hello friends,

So, I wanted to make a dessert for my own A.W.E.D. event started by DK of Chef In You. I looked over internet and pretty much everything had egg in it and I wasn't sure enough what to substitute eggs with. But, then, when I saw this one, I immediately knew I could make this without eggs as I have tried bread pudding before.

It is called Torrijas and is very similar to our Indian bread puddings. Here are the Indian versions of bread pudding that I have tried before - Shahi Tukda, Double Ka Meetha.

Torrijas (Spanish Bread Pudding)

Bread - 2 slices (for 2 servings)
Milk - 1/2 cup
Sugar - 1/4 cup
Vanilla - 1 tsp (optional, I didn't use it)
Cinnamon - For sprinkling on top
Honey - For drizzling on top
  • Either leave the bread outside to air dry for few hours or if you are in hurry, toast the bread in toaster till golden brown (not dark brown)
  • Mix milk and sugar (and vanilla, if you are using) and microwave slightly for 1 min. or so to dissolve sugar.
  • Add toasted bread in the milk mix and let it soak a little (not mushy, but just soak), i think 30 seconds to 1 minute should be ok.
  • Heat a non stick pan meanwhile and add little butter to it (enough to pan fry the bread), 1 tsp or so.
  • Now, add the soaked bread in the pan and fry it on both sides till golden brown.
  • Take it on a serving plate and sprinkle little cinnamon and drizzle little honey as you like.
Serve it as a dessert anytime :)

That's all for now. Take care till next post.

Thursday, July 29, 2010

Sago - Rava - Carrot Idli (Steamed Savory Cakes) - T & T from Madhuri and some awards !!!

Hello friend,

I am so happy to have tried this one as it came out very very well. You have to visit Madhuri's place for her wonderful collection of recipes. I simply love her blog as I cannot put it in any other words. She is sooooooooooooooooooooo good and helpful. Her blog's best feature (after delicious recipes) are her pictures. She shoots simply drool-worthy pictures :)

OK, now for this Sago - Rava - Carrot Idli, go check her blog for her delicious recipe and beautiful pics. Mine are nothing compared to hers. Thanks Madhuri for introducing my family to this mouth-watering idlis.  They came softer than usual rava idlis. There are in my family to stay. Check out the color enhancement with addition of carrots. And guess what, those were my home grown carrots :)

I am sending this to Cooking With Seeds - Sago Seeds event of Niloufer started by Priya Healing Foods - Carrots event of Suma, started by Siri and BB5 - Potluck Dishes event of Nupur.


I received this beautiful award from some more wonderful blogger friends of mine: Aipi, PJ, Jay and Nitha. I love you guys for thinking of me :)

Here are 7 or actually 10 things about me :)

I am passing them to the following 10 of my friends (in no particular order and thinking about all of my other blogger friends, I missed) :)
  1. Sayali
  2. Cooking Foodie
  3. Nithya
  4. Deepti
  5. Diana
  6. Chaitra
  7. Kalyani & Gayatri
  8. Apu
  9. Aparna
  10. Sowmya
That's all for now and take care till next post.

Tuesday, July 27, 2010

Show Me Your Refrigerator and awards :)

Hello friends,

This is  a pic for Show Me Your Refrigerator event of Divya. These are magnets on the side. Unfortunately, I can't show fridge from inside, as it is a mess (almost always).

I received this beautiful award from my dear blogger friend Umm Mymoonah. Thanks dear, I love you. I am going to pass it on to all my blogger friends, please accept my heartiest thanks for all encouraging words and suggestions. Here are 7 or actually 10 things about me :)

Another beautiful award I received is from my blogger friend Reshmi, who wrote some beautiful words and I am really flattered :)

That's all for now. Take care till next post.

Sabudana Aloo Tikki

Hello friends,

Here is something that got created from a mistake I made. I was trying to make Sabudana Vada from my friend Rupali's blog, but it didn't work out. Then one of my other friend Sana told me that may be the culprit was extra moisture in sago or potato. Anyways, this is what I ended up making and they sure were delicious :)

Sabudana Aloo Tikki - साबूदाना आलू टिक्की (Sago and Potato Patties)

Sabudana (Sago) - 1 cup
Aloo (Potato) - 2 medium sized
Onion - 1 cup
Dhaniya Patti (Cilantro) - 1 tbsp
Nimbu Ras (Lemon Juice) - 1 tsp or as per taste
Hari Mirch (Green Chilies) - 2, finely sliced
Bhuni Moongfali (Roasted Peanuts) - 1/2 cup, coarsely ground
Salt - as per taste
Oil - F0r making tikkis (patties)

  • Wash and soak sabudana in little water overnight.
  • Boil and peel potatoes.
  • Now, mix everything except oil.
  • Now, shape the dough in patties shape and grill them on griddle till golden brown by adding little oil.
  • Drain them on paper, if you added lot of oil.
Serve them hot with your favorite kind of sauce or chutney. I served it with Peanut Chutney (I will share the recipe later).

Sending this to Cooking With Seeds - Sago Seeds event of Niloufer started by Priya and Two for Tuesdays Blog Hop - Volume 7.


That's all for now. Take care till next post.

Monday, July 26, 2010

Jau Ki Ghaat - जौ की घाट (Barley and Yogurt Raita / Drink)

Hello friends,

The name could be a surprising one. Yes, this is what we call something that you may know as "Barley Raita". The process is also very different from what you may have known or eaten from.

This is a very authentic Rajasthani preparation which I obviously learnt from my SIL, Manju didi. It is such a wonderful and great thing for this summer season as it cools you down. You also may notice that I am calling it as a drink and that is because it is actually drunk just like that in villages to cope up with all the heat from deserts of Rajasthan.

The preparation is actually very simple, but it is not done in few minutes. I mean the whole cooking time is just few minutes, but it is done over a period of time, actually overnight, so to speak. So, without further delay, here is the recipe.

Jau Ki Ghaat - जौ की घाट (Barley and Yogurt Raita / Drink)

Jau (Pearl Barley) - 3 tbsp
Onion - 1/2 cup, finely chopped
Chaas (Buttermilk) - 1 cup
Dahi (Yogurt) - 1/2 cup
Water - 1 cup
Bhuna Jeera (Roasted Cumin Powder) - a pinch per serving
Lal Mirch (Red Chili) Powder - a pinch per serving, optional, only if you like
Salt - as per taste
  • Take barley in a blender and blend it to a coarse powder.
  • Take one cup water, add chopped sliced onion and salt and let the water come to boil.
  • Add one cup buttermilk to coarse barley powder made in first step. 
  • Add this buttermilk / barley mix  to the above boiling water and mix well.
  • Keep stirring till it starts boiling (about 4-5 min.) or else the mix will start to curdle.
  • Boil for another 5-6 min. The mixture will become slightly thicker.
  • Turn off the heat and let it sit overnight (no need to put it in fridge). Just let it be there on the counter. It will become even thicker kind of like thick rice pudding.
  • Add yogurt to this ghat in the morning and mix well.
  • Sprinkle roasted cumin powder and red chili powder in individual serving cups or glasses.
  • If you want to drink it (it will be chunky, but I like chunky drinks), you may want to make it little thinner than if you are eating it in a cup.
Serve it as a side dish with roti or rice. It can be simply eaten in a bowl separately in the morning in place of breakfast as guess what it has whole food, veggie and dairy all that we usually eat for breakfast. Or, as I mentioned above, just fill your glass with it and just drink it up like a savory yogurt drink :)

Did you notice something else as well, this dish doesn't have any fat in it, I mean nothing obvious like oil or butter :)

I am sending this to CWF : Barley event started and hosted by Kiran, Side Dish Showdown: Anything Goes of Cinnamon Girl
Side Dish Showdown Blogger Event   

Also sending this to Side Dishes from India event of Suma.

That's all for now. Take care till next post.

Saturday, July 24, 2010

Flax and Peanut Chutney Powder

Hello friends,

Here is my second tried and tasted from Usha's blog. The day I saw this post, I told Usha that I am definitely making it. I am a big fan of different kind of chutneys and spice powders.

Flax and Peanut Chutney Powder came out sooooo well and I am glad that I tried it. Thank you so much Usha for this wonderful recipe. I could not have imagined to add Flax Seeds in chutney powder ever. Very very new but yummy concept. The only thing is I did not add jaggery here as I don't like the touch of sweet in my spicy chutney powder. I added about 23 red chillies to it, wanted to mention as she added 25. Mine was good spicy, I mean the kind I like it. Just add little oil of your choice and enjoy it with idli or dosa. Check the recipe at her blog for measurements and the process.

As you all know this is for Tried and Tasted event hosted by Saveur, which was originally started by Zlamushka and and now run by Lakshmi.

That's all for now. Take care till next post.

Friday, July 23, 2010

Chegodilu - A Snack from Andhra, Tried from Versatile Kitchen

Hello friends,

If you have ever had a Diwali (or Deepavali) thali @ an Andhrite in India, you would know what Chegodilu are. It is this wonderful crunchy, superb tasting snack that Diwali thali is not complete with out.

I had this recipe of Champa bookmarked to make it. We make it slightly different at my mom's place, but I so wanted to give this a try. And, I did, this evening. I was just sitting and my son was bugging me for some snack and I was like, ok, let me make it for you. I have never tried it at home (after marriage) before. I am so glad I did. I prepared it all in 15 odd minutes (my first batch was out of oil) from the time I thought of making and my son was happy eating it.

The bottom pic is raw and the top one if the fried one. Please check the recipe @ Champa's blog.

I am also sending this to EFM - Sweets and Savories for Diwali event of Srilekha.

I also have to share this cute snack where my 10 month old (he turned 10 months only yesterday) was giving me company while I was making it :) I have to tell you where he is standing as he does that all the time. He is standing on a 2-step step-stool which I use to reach higher shelves. As soon as I reach the kitchen, he will follow me and climbs on it (all on his own) and stands there till I am all done :)

That's all for tonight. Take care till next post.

Ankurit Beej aur Methi Ki Sabzi - अंकुरित बीज और मेथी की सब्जी (Mixed Sprouts and Fenugreek Leaves Curry)

Hello friends,

Here is another recipe that I made from mixing some greens and sprouted beans. Just something mixed together, nothing like an authentic recipe.

Ankurit Beej aur Methi Ki Sabzi - अंकुरित बीज और मेथी की सब्जी (Mixed Sprouts and Fenugreek Leaves Curry)

Hara Matar (Dry Green Peas) - 1/4 cup, sprouted
Peela Matar (Dry Yellow Peas) - 1/4 cup, sprouted
Kala Chana (Black Chick Peas) - 1/4 cup, sprouted
Lobia Dal (Black Eyed Peas) - 1/4 cup, sprouted
Hara Moong (Whole Green Moong) - 1/4 cup, sprouted
Methi (Fresh Fenugreek Leaves) - 2 cups
Onion - 1 cup
Tomato - 1 cup
Adrakh (Ginger) - 1 inch piece, grated
Lahsan (Garlic) - 1 tbsp, minced
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Oil - 1 tbsp
Masala Powders
Lal Mirch (Red Chili) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Dhaniya (Coriander) Powder  - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - as per taste
  • Take a cooker on stove and add oil to it.
  • Add rai and jeera and let the seeds splutter.
  • Add onion, ginger/garlic and let them fry till onion is translucent.
  • Add all  masala powders and let it fry for a minute.
  • Add tomatoes and fry for another 2 min.
  • Add all sprouts, chopped methi leaves, mix and fry for another 2 min.
  • Add water and let it cook for about 10-15 min. (remember the beans are soaked, so they will cook faster)
Serve this for lunch or dinner with roti/rice. I also ate it as a base of my samosa chat, so just figure out different ways of eating this healthy dish.

Sending this recipe and the following to Let's Sprout event of PriyaMLLA # 25 event of Siri started by Susan and Iftar Moments: Hijri 1431 event of Ayeesha.


This also goes to my own event Think Spice: Think Fenugreek which is a brainchild of Sunitha. Please do send your entries too.

That's all for now. Take care till next post.


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