Refreshing Multigrain Dal

I learnt this recipe from one of my aunt, it is little different as the end she added raw onions and tomatoes which surprised me very much, it provided a unique texture and color to the dal and did not feel it is uncooked. It was very yummy and preparation was easy too. I am sure you would love to try it

Ingredients

• 1/2 cup channa dal
• 1/4 cup green peas
• 1/4 cup black eye beans
• 1 cup onions ( 1/2 sliced and 1/2 nicely chopped )
• 1/2 cup chopped tomatoes
• 2 green chillies chopped
• 2 tbsp chopped cilantro (coriander)
• 1/2 tsp red chilli powder
• 1 big potato boiled and roughly mashed
• 1/2 tsp garam masala
• 1 tbsp garlic ginger paste
• salt to taste

Cooking Procedure

Soak the grains (channa, black eyed beans, green peas) for one hour and pressure cook them with enough water with 1/2 tsp turmeric powder and 1/4 tsp salt till they become soft. ( For my pressure cooker it took 3 whistles plus five minutes on low flame)

Boil the potato and remove the skin mash it roughly and keep aside

Heat oil in a big pan add 1/2 cup sliced onions and fry till it becomes golden brown, now add the boiled grains and potato and mix nicely. Now add one cup water, garlic ginger paste, red chilli powder and salt. Mix it nicely and it let cook for 10 minutes.

Check the consistency in between if it is hard add little water to make it flowy like dal. Once you feel all the ingredients have blended nicely then add garam masala mix it once then add chopped onions, tomato, green chillies and chopped cilantro. Mix and switch off the flame. Cover the pan for 5 minutes and serve hot with roti or rice.

Freshly Baked Eggless Cinnamon Rolls

These last couple of months I have been very busy with some personal engagements. Now I have the time I thought I can share one of my favorite baking creations. I wanted to make these eggless as I am sure there are lot of you who would want to try this out without eggs. I was pleasantly surprised that they tasted wonderful too ... so here is the recipe

Ingredients

• 3 1/4 all purpose flour
• 1 tbsp yeast
• 4 tbsp butter
• 4 tbsp sugar
• 3/4 tsp salt
• 1 1/4 cup warm milk
• 1 tbsp olive oil

For spread

• 4 tbsp sugar
• 1 tbsp cinnamon
• 1 tbsp butter

For glaze

• 1/2 cup sugar
• 1 tsp vanilla powder
• 1 tsp butter
• 3-4 tbsp milk

Stage 1 - Making the dough

Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm milk and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking

Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Shaping

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

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Stage 4 - Glaze Preparation

Preheat the oven for 180 Celsius. In the meantime whisk butter, sugar and milk till it reaches a thick flow-able consistency.

Stage 5 - Baking

Bake the cinnamon swirls for 30-40 min till golden brown. Remove the baking tray and let it cool. Drizzle the glaze over the rolls and let it sit. Serve warm and enjoy the cinnamon rolls.

Note: The temperature of milk should be luke warm to ensure the activation of yeast is perfect. If the yeast does not foam then the yeast is not activated properly, discard the solution and prepare fresh again.

Majjiga Janthikalu (Buttermilk Crispies)

Hi blog friends wish you all a belated happy dewali. I am sharing one of my dewali preparations, a traditional savory andhra snack whose main ingredients are curd and sago. It is a tangy and crispy snack which kids would love to munch. Here is the recipe

Ingredients

• 4 cups homemade rice flour
• 1 cup sago (Sabudana/Tapioca)
• 2 cups curd
• 10-15 medium size green chilles paste
• 2 tbsp roasted channa dal powder
• salt to taste

Procedure

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.

Store it a air tight container once its completely cooled.

Note:

1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.

Carrot Semiya Payasam

With dewali just around the corner this carrot semiya payasam is one of my favorite festival foods. It is quick and easy to prepare. Additional of carrot gives it a very nice color and enhances its flavor. Here is the recipe

Ingredients

• 4 cups milk
• 1/2 cup broken vermicelli/samiya
• 1/2 cup grated carrot
• 1/2 cup sugar
• 1/4 cup dry fruits (cashewnut,almond,kishmish, chironji and elachi)
• 1 tsp ghee

Procedure

In a deep bottom pan take 4 cups of milk and heat it.

While you wait for the milk to boil, in another pan heat 1 tsp ghee and fry the vermicelli/samiya to light golden brown and keep aside

In the same pan another spoon of ghee and fry the dry fruits till light golden brown and keep aside

Once milk starts boiling add the vermicelli , grated carrot and stir it nicely and let it cook. Stir occasionally every minute.

Once its cooked switch off the flame add the sugar and stir nicely. The sugar will melt automatically with the heat

Add the dry fruits and serve warm

Majiga Attulu ( Buttermilk Dosa )

This is a traditional andhra dosa. It has got a unique flavor and very quick to prepare. You can also use leftover curd if you like.

Ingredients

• 1 cup maida (all purpose flour)
• 1 1/4 cup rice flour
• 1 cup curd
• pinch of hing (asafoetida)
• 4 finely chopped green chilli
• 2 tbsp chopped coriander
• 1 tsp jeera (cummin seeds)

Procedure

Mix all the above ingredients and make it lump free smooth paste. Add water to make it flowy like rava dosa consistency.

Heat tawa and pour 1/2 cup batter in a circle starting from the edge of tawa. Once the edges start to become golden brown flip it and for 1 minute.

Serve hot with your choice of podi (I choose coriander powder) and coconut chutney.

Coconut Chutney

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Ingredients

• 1 cup channa dal
• 2 green chilli
• 1/2 cup grated coconut
• 2 springs of coriander (cilantro)
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp jeera (cummin seeds)
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1 red chilli
• pinch of hing

Add all the item except tempering and make a smooth paste

Prepare the tempering by heating the oil, add jeera,mustard and when it start to splutter add curry leaves,hing and the red chilli and let it fry for a few seconds and pour it on the chutney.

Modaks for Lord Ganesh

Wishing all my blogger friends a very happy ganesh chaturthi. I prepared modaks for lord ganesh. Though everybody is familiar with this recipe but I still feel like sharing this recipe.

We used to make modaks with different shapes and we call it traditionally jilladu kayalu and it is moon shaped. My mom and MIL use to make these with moon shape but I love the modak shape. And it is lovely to hold and give it away.

My hubby wanted to distribute some prasad in the office so I prepared the modak style and pack it in a roche box !! It was my first attempt and I loved it.

While preparing these modaks it undergoes several steps

1. Making the rice flour

2. Making the dough for the shell

3. Making the filling

4. Moulding the modaks into a perfect shape and steaming

Here is the recipe below

Preparing the Rice flour

Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie/blender. Sieve it and use if for the dough.

Preparing the Dough

Ingredients

• 1 cup rice flour
• 1 cup water
• 1/4 tsp salt
• 1 tsp oil

Boil the water and salt the oil. Then add the flour mix contiously till it lump free and blended completely with water.

Keep it aside and let it cool for ten minutes. Then knead it nicely to a smooth dough. Cover and keep it aside.

Preparing the filling

Ingredients

• 1 cup grated coconut
• 3/4 cup sugar
• 1/8 cup water

Mix all the above three ingredients in a large deep bowl. And put it on a medium flame and mix continuously with spatula , the sugar will start to melt and slowly blend with the coconut. All the sugar syrup will evaporate slowly and begin to solidify when you have take it off the flame. Note : Be careful not to make it too dry.

Preparing the Modak

Apply some ghee on your palms and again knead the dough nicely. Divide it into small lemon size balls and put one ball in your left palm and pat it into a round shape with your other hand into a 3 inch diameter. Sides should be thin.

Take a scoop of coconut filling and put it in the center.

And start folding it with small bends and finally enclose it.

Now steam it in a idly steamer for 5-7 minutes.

Remove and serve warm.

You can also refridgerate it for longer shelf life.

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Note: Rice flour should be very fine, do not use excess water when making dough .

Dont use too much stuffing for modaks otherwise they will break apart.

Onion Thotakura Dosa (Amaranth Dosa)

This is a one pot meal dosa as it doesnt need any side dish, it contains some veggies like thotakura also known as amaranth which makes it filling.In place of amaranth leaves you can use cabbage,spinach etc.

I learnt this recipe from one of my kannada neighbours. She called it sambar dosa which surprised me.Then I asked her why she called it sambar dosa she said all the ingredients we use in sambar is used here.It has a tangy spicy flavor.

Ingredients

• 1 cup rice
• 1/4 cup grated coconut
• 4 red chilli
• 1 tsp cummin seeds
• 1/2 cup chopped onions
• 1 cup chopped thotakura ( amaranth )
• 1/2 tsp jaggery
• lemon size tamarind
• 1/2 tsp oil for each dosa
• salt to taste

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Procedure

Soak rice for 4 hrs. Drain the water. In a mixe jar/blender add all the above ingredients except onions and green leaves. Make a smooth batter and keep aside

Take 1 tsp oil in fry pan and add chopped onions and fry till translucent and keep aside.

In another bowl boil 2 cups water and add this hot water, fried onion, chopped veggies to the above prepared batter and mix nicely. Check the consistentcy it should be like rawa dosa batter.

Now heat a pan and pour one cup in a circle starting from the edge of the pan and it should move inwards till the center.

Note: Adding hot water makes the dosa smooth, in place. You can use chopped cabbage, chopped spinach instead of amaranth

Half and Half Bread

From long time I wanted to try a whole wheat bread but suddenly I came across a very interesting book.I tried my hand on half and half bread and the result came out awesome.

This recipe is adopted from "Homebaked" by George and Celilia Scurfield. This recipe will give you two small 2 loaves. The half and half bread is little grainy in texture and tasted very good after toasting it.

Ingredients

• 350 gms maida (all purpose flour)
• 250 gms atta (wheat flour)
• 8 gms dry active yeast
• 25 gms margarine/butter at room temp
• 1 tbsp sugar
• 2 tbsp olive oil
• 1 tsp salt
• 350 ml warm water

( Click images for enlarged view )

Baking Procedure

Stage 1 - Making the dough

Take a large bowl add sugar,salt, butter and yeast and mix nicely.Then add warm water and let it sit for 10 min. After 10 min add the all purpose flour 1 cup at a time and knead for approximately 5 min or until the dough becomes smooth.Keep the dough aside.

Stage 2 - Resting the dough for baking

Coat the bowl with 1 tbsp olive oil,then place this dough in it and roll it. Cover this bowl with a damp cloth or a cling wrap and let it sit for 1 hr.

Stage 3 - Baking

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and shape each portion to a bread loaf and put it is a well oiled 9x5 inch loaf pans and let it sit for another 45 min. It will rise to the edge of the pan.

Preheat the microwave at 210 C in convection mode and bake the loaf for 35 min.

Your bread is ready. Slice and toast and serve with your choice of spread.

Crispy Juicy Jalebi

Hi friends I have been not very consistent in my posts due to some unavoidable reasons. Last month it was my hubbys birthday and I had asked him what special he wanted me to prepare and he instantly replied Jalebi. This is my third attempt and I had failed twice so this time I did more research on the net and got the perfection I wanted. It was a wonderful experience .

Jalebi has been always one of my favorite sweets,its crunchy outer crust and soft sweet inner juicy feel makes it divine. In punjab warm jalebis are eaten with a topping of curd and in west bengal it is eaten as a breakfast dessert. I never miss a jalebi treat when we go out to any punjabi dhaba.

Courtesy of the recipe goes to vahrehvah chef.

Ingredients

• 3/4 cup maida (all purpose flour)
• 1/4 cup corn flour
• 2 drops orange food color
• 1/4 tsp baking soda
• 1 cup curd
• 1 tbsp hot oil

Mix all the above ingredients without lumps in a deep bottom bowl, then add one hot tbsp of oil and mix again.cover it and let it sit in a warm place and ferment for 24 hours.

I kept it for 20hr and it was well fermented.Mix the batter nicely with spatula or hand and It should have a continous consistency,check if not add some maida or water to get the required consistency.

To make suger syrup ,take one cup sugar in a seperate bowl and heat with little water ,the sugar should dissolve and form a sugar syrup with one string consistency

Heat oil to a temperature between low to medium heat to fry the jalebis

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Take a zip lock bag and make a small hole at the bottom centre of it ,pour the batter into it ,slowly squeeze the batter and give a shape of swirl direct in the frying pan .

Swirl the batter into the oil and fry till light golden brown.

Remove the jalebi and dip in the syrup for 20 sec and remove it immediately

Note: While making these jilebi the batter should be flowy and consistent and the oil temperature should not be too hot. At the perfect temperature the jalebi whould rise from the bottom of pan slowly.

Watch the video on youtube

I am sending this recipe to a wonderful event "Bookmarked Recipes" hosted by Priya and Aipi

Chatpata Mushroom Tikka

Mushrooms are a hot favorite for my hubby always , he always prefers to have mushroom soup but recently I wanted to surprise him with mushroom tikka. Mushrooms are highly nutritious too and make a excellent appetizer.

Ingredients

• 200 gms button mushroom
• 1 large capsicum ( bell pepper)
• 1 onion
• 1 tomato

To marinade

• 1 cup curd
• 1 tbsp cream
• 1 tbsp oil
• 1 tbsp corn flour
• 1/2 tsp amchur powder (dry mango)
• 1/2 tsp black salt
• 1/2 tsp red chilli powder
• 1 tbsp tandoori masala
• 1 tbsp ginger garlic paste
• salt to taste

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Cooking Procedure

Wash the mushroom in luke warm water nicely, pat it with dry cloth and cut them in big chunks in 2-4 pieces accordingly

Cut the bell pepper 1 inch size , onion and tomato in similar size

Mix all the ingredients to marinade in a bowl and mushroom nicely with other above vegetables. Let it sit for 20 min

Grease the grill rack or tawa with oil, prick through all the vegetables with mushroom with a wooden grill stick and place it on the grill rack. Spray some oil over the stick.If you are using a grill you can cover it.

Turn it every two minutes until it begins to have a light golden brown color on all sides.

Serve hot with a little tangy lemon juice.

I am sending this recipe to a wonderful event "Dish it out" by Vardhini and guest hosted by Kalyani