Coriander Onion Chutney - From Priya's Easy N Tasty Recipes

Hello Friends,


Here is another mouth watering recipe from Priya. I had it bookmarked for a while and it was high time I had tried it as I needed it and was dying to try... lol

Coriander and Onion Chutney is a chutney which pretty much goes with anything, I mean serve it with Idli/Dosa or even Roti/Paratha or even some nice plain warm rice. It will be an instant hit. At least it has been in our house. Loved the color, taste, texture everything. Please visit Priya's blog  for the recipe in her own words and her tempting picture. The only thing I skipped using is tamarind as I wanted a non-tangy version of this chutney :)


This goes to Aipi and my own Bookmarked Recipes - Every Tuesday (Volume 22).

This also goes to Herbs and Flowers in my Platter - Coriander leaves/Cilantro event guested hosted by Krithi and which is the brain child of PJ.

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

Missi Roti - मिस्सी रोटी (Chickpea Flour Flat Bread)

Hello Friends,


Here is another delicious Rajasthani recipe that you may be familiar with or even had as this is one of the recipes which has come out of Rajasthan and become famous in the culinary as otherwise most of the delicious recipes of Rajasthan are still very unknown.


It is one recipe that has Rajasthan written all over it. Now, like many other recipes, this too gets made slightly differently in every house hold. But, here is the recipe followed in our house.


Missi Roti - मिस्सी रोटी (Chickpea Flour Flat Bread)

Ingredients
Besan (Chickpea Flour) - 1 cup
Aata (Whole Wheat Flour) - 1 cup
Salt - as per taste
Lal Mirch (Red Chili) Powder - 1 tsp
Haldi (Turmeric) Powder - 1/2 tsp
Ajwain (Bishops Weed) - 1 tbsp
Heeng (Asafoetida) -  1 pinch
Preparation

• Mix everything first dry and then form into a soft dough by adding little water. (Add small water, mix it then add more and continue this process till all forms into a dough). Always remember one thing while mixing besan that add water very little at a time as besan (chick pea flour) tends to get very sticky very easily.
• Take a large tennis size ball, dust with flour on a flat surface and roll this ball into a flat circle of about 5-6 inches in diameter.
• Keep a non-stick griddle on heat and grill this roti (flatbread) without any oil on both sides till they are nice golden brown.
• Take it off in a serving place or individual plate and apply some butter (Makkhan) on the top side and serve.

Serving
Serve this with some kadhi (yogurt based side dish) or pickle or some plain yogurt as you may like.

I am sending this to my own MLLA # 30 which was started by Susan. This is also going to Cooking with Seeds - Ajwain Seeds event hosted by Seasoned and Dressed started by Priya.

 

This also goes to Anyone Can Cook : Series 9 (With Less Ingredients- WLI) hosted by Umm.

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

Bookmarked Recipes - Every Tuesday Event - 28th December 2010 (Volume 22)

Hello friends,

This is the 22nd volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here. where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 28th December 2010 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has be posted on Tuesday. Hope that is clear :)

Important Note: The recipe has to be from another source (blog, magazine, friend, noted from somewhere in your diary etc.) and importantly as this is a vegetarian blog, it has to be a vegetarian recipe, no kind of meat allowed. Eggs are allowed, but only in baking.

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 28th December 2010 (India Time) and will stay open till end of the day (US Pacific Time).

Hoping to see lots of recipes as I know all of us have bookmarked recipe, blogger or non-blogger. If you are a non-blogger, please feel free to send me the recipe with pic and the source of your bookmark.

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

Caramelized Banana in Coconut Milk and review of Master India Chef

Hello Friends,


Not sure if I ever discussed it here, but I am a big fan of food network and could not be happier to see Indian Television producing more "Food" related programs. Who doesn't know "Khana Khazana" by the very famous Chef Sanjeev Kapoor. Then, the next best was called "Mirch Masala" by Chef Rakesh Sethi. Then came few series with celebrities trying to cook-off in viewer sent recipes, which was ok for entertainment, but not much accepted by me or my family.


Then came Master India Chef on Star Plus channel, which at least in my house is a big hit and is the "First Real Cooking Contest" on Indian Television. It was very very comparable to "Next Iron Chef". Of course, in American Television, they have evolved over many years and considering it the first season, Master India Chef did superb. Not sure how many of you have followed it. They have finals (with 3 contestants in it, Jayanandan Bhaskar, Radhicka Agarwaal and Pankaj Bhadouria) scheduled to be aired on Dec 25th starting @ 9 PM IST. I feel lucky that I got Dish Network and they air this channel. If you have not followed this whole competition, my recommendation will be to do so and you will be pleasantly surprised. I loved most of the vegetarian recipes they made and presented. All the cooks were mostly home cooks, but they raised so high to become chefs that it was amazing. The first season is not even over and I am sooooo ready for the next one to air.


OK, now, stopping my review and raves about this competition and it's level, here is one of the (many more to be tried by me) few recipes that I loved.


I have to admit, this is not a good picture, but I was in so hurry, that this is the best I could do. I promised, when I make this again, I will surely be relaxed and take a better picture. Also, my bananas when I slit then, did not remain whole and broke, so you see so many pieces instead of 2 long slices.


Caramelized Banana in Coconut Milk recipe by Zebi and Kandla (Master India 
Chef Contestants) 
Recipe Source: Master Chef Website

Ingredients
Ripe Bananas - 2 nos.
Sugar - 3/4 cup
Coconut milk (or cream) - 200 ml
Sugar - 1 tbsp (for sweetening coconut milk)
Preparation

• Dissolve 1 tbsp sugar into the coconut cream and refrigerate till chilled.
• Slice bananas into half lengthwise.
• Caramelize the sugar on low heat till brown and bubbling.
• Add bananas to it and toss well till coated and slightly softened.
• Serve warm with coconut milk.

Serving

Do enjoy it warm like I do all my desserts.

I am sending this to Aipi's Veggie/Fruit A Banana event.

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

Shortbread Cookies

Hello friends,


Here is another attempt at baking. I am glad they came out well. I had seen the recipe in many different places, so was confident to go ahead with it.


My son wanted to make them with cookie cutters that he chose, which were as you can see of shape - car, plane and a gingerbread man. With boys, everything is car and plane... lol I am sure a girl would have chosen something like flower or in those lines.


Shortbread Cookies

Ingredients
All Purpose Flour - 2 cups
Butter - 1 cup
Sugar - 1/2 cup
Salt - 1/4 tsp
Vanilla Extract - 1 tsp
Preparation

• Beat butter with a hand blender or your kitchen aid till it is nice and soft.
• Add sugar, salt and vanilla to it and beat till everything is pale.
• Add flour to it till, it forms a dough.
• Make it into a thick disc shape and wrap it in plastic and chill for an hour before baking with it.
• Take it out of the plastic, roll it to your desired thickness (about 1/4") on a lightly floured surface and cut into desired shapes.
• Place these shapes once again in fridge for about 15 min before baking.
• Bake them in 350 degree F oven for 8-10 minutes or till the edges start to lightly brown.
• Take them out on a cooling rack and let it cool for few min.

Serving
Do I even need to tell you how to serve. I just have a box full in the middle of my breakfast bar and everyone picks up one every time they pass it... lol


I am sending this to Champa's Friday Bake-off event.


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

Soya Chunks Fry - from Raji

Hello Friends,


This is a wonderful recipe from my very good friend Raji (non-blogger). Do check out her Pappula Podi (Peanuts and Slit Chickpeas Powder) and Zucchini Chutney as well. She made this during one of our gatherings. I have been wanting to try it since then and today was the auspicious day, lol


I am sure it would come as a pleasant surprise, as, at least I had never cooked or ate soya chunks cooked in this amazing way. Thanks Raji for teaching this delicious recipe.


So, without further ado, here is the recipe.


Soya Chunks Fry

Ingredients
Soya Chunks (Nutrella or some other brand) - 1 packet, soaked in hot water for 1-2 hours
Onion - 1 big, finely chopped
Tomatoes - 2 roma, finely chopped
Ginger-Garlic Paste - 1 tbsp
Haldi (Turmeric Powder) - 1 tsp
Oil - 1 tbsp
Salt - as per taste
Spice Powder (Freshly Ground)
Cinnamon - 1 inch piece
Cloves - 4-5
Cumin Seeds - 1 tsp
Green Cardamom - 2
Pepper - 5-6 (increase if you want it spicier)
Preparation

• Take oil in a non stick pan and fry the onions till translucent
• Add tomatoes and cook till they turn mushy.
• Add salt, ginger-garlic paste and litttle turmeric.
• Now, add soaked and drained soya chunks and mix it well.
• Add 1 cup of water and close the lid and cook on medium flame till all water is evaporated and soy chunks are tender (not mushy or rubbery).
• Lastly, add spice powder in the end. Feel free to use store bought spice powder if you cannot make this.

Serving
Serve it warm with  roti, naan or even rice and enjoy !!!

This goes to Aipi and my Bookmarked Recipes - Every Tuesday - Volume 21.

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

Bookmarked Recipes - Every Tuesday Event - 21st December 2010 (Volume 21)

Hello friends,

This is the 21st volume of Bookmarked Recipes - Every Tuesday Event. You can find recipes for all other volumes here. where we all with link the blog posts where we posted a recipe that we had Bookmarked from another blog or book or magazine or simply from a TV show written on a blank paper. It would be great to know when you bookmarked it (date), if you would like to share it, not mandatory.

Remember, you will have to post that recipe on Tuesday, 21st December 2010 and no archived or past recipes are allowed to be entered in this event. You can make that recipe any date or time, but it has be posted on Tuesday. Hope that is clear :)

Important Note: The recipe has to be from another source (blog, magazine, friend, noted from somewhere in your diary etc.) and importantly as this is a vegetarian blog, it has to be a vegetarian recipe, no kind of meat allowed. Eggs are allowed, but only in baking.

Please use the logo displayed below in your post and link it with this post or the original announcement post of this event.

Once you have posted your recipe on your blog, simply link it using "Mr. Linky" below. Linking will open only after 12 am on 21st December 2010 (India Time) and will stay open till end of the day (US Pacific Time).

Hoping to see lots of recipes as I know all of us have bookmarked recipe, blogger or non-blogger. If you are a non-blogger, please feel free to send me the recipe with pic and the source of your bookmark.

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

Bajre Ki Namkeen Khichdi - Millet and Yellow Split Moong Beans Savory Porridge

Hello friends,


I feel bad that I haven't been posting lot of authentic Rajasthani Recipes. So, to ease my guilt, here is one of the recipes of Rajasthan which are mainly eaten in winter months as this keeps your body warm and thus helps you fight the cold winters of desert area.

Today, I am giving namkeen khichdi (savory version) of it and soon will post the sweeter version as well.

Bajre Ki Namkeen Khichdi - बाजरे की नमकीन खिचड़ी (Millet and Yellow Split Moong Beans Savory Porridge)

Ingredients

Bajra (Whole Millet) - 1 cup, washed

Rice - 1/4 cup, washed

Moong Dal (Split Yellow Moong Beans) - 1/4 cup, washed
Peas and Carrots - mixed 1/2 cup, carrots finely chopped

Jeera (Cumin Seeds) - 1 tsp

Heeng (Asafoetida) - 1-2 pinches
Laung (Cloves) - 4 to 5
Badi Ilaichi (Black Cardamom) - 2
Dalchini (Cinnamon Stick) - 1 inch piece
Haldi (Turmeric Powder) - 1 tsp
Hari Mirch (Green Chilies) - 4 small ones, finely chopped (adjust per your taste)
Adrakh (Ginger) - 1 inch piece, minced or finaly sliced (as you may like)

Ghee (Clarified Butter) - 2 tbsps
Oil - 1tbsp

Salt - as per taste

Preparation

• Soak bajra in water for an hour and then air dry it (spread it on a cloth and let it air dry) for another hour or so. Then coarsely grind it and remove all the dust and hull from bajra.
• Take a cooker and add oil to it.
• Once it is hot, add jeera and heeng and let jeera splutter.
• Add cloves, cardamom, cinnamon and after 15 seconds, add green chilies and ginger till it is friend.
• Add peas and carrots and let them fry for 2 min.
• Add bajra, rice, moong dal, salt and water and close the lid.
• Cook it till 4-5 whistles (if you do not have whistles, cook for about 20-25 min.)
• Switch off the heat and once the steam is all released, mix it well and serve.

Serving

This is just served as is with a dollop of ghee on top. You can serve it some hot kadhi.

I am sending this to my own MLLA # 30 which was started by Susan.

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