Monday, February 20, 2017

Boondi Laddu

Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is  served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting THIS RECIPE IN BM#73 UNDER THE THEME "FLAVORS OF INDIA."



Ingredients:

  • chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )
  • sugar 2 cups
  • water 1 cup for sugar syrup
  • cardamom powder 1/4 tspn
  • Ghee 2 tbpsns
  • oil for deep fry


Procedure

  • Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I  use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)
  • Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.
  • Fry a min and takeout on a paper towel.
  • In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)
  • Mix,ghee,cardamom powder,fried Boondi in the sugar solution.
  • switch of the stove and mix it well until the sugar syrup coats well with boondi.
  • Remove from the stove and let it is little hot to handle with hand,start  taking little amount in your palm and shape it as laddu( shown in pic)
  • keep continuing the same procedure for the rest of  the laddus.


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Kolkata Mutton Biryani

Biryani is normally made with chicken, mutton(Goat/Lamb),seafood or any veggies.Coming to today's recipe it is a combination of vegetarian and non vegetarian food. Here's Presenting today's biryani  popularly known as " KOLKATTA ROYAL BIRYANI" with a Bengali Touch. Kolkotta biryani is incomplete without aloo and/or egg in it.I learnt this from my husband who is fond and familiar with Bengali food.I added raw onions on top just to satisfy my taste buds.Usually in kolkatta biryani you won't have any onions as topping.



On a regular basis we always cook mutton curry with aloo (Bengali and Orissa Cuisine). It always tastes yummy and this made attempt aloo mutton Biryani since Potato in the mutton curry adds a unique taste to the curry. Even in Veggie Biryani Potato has awesome taste so posting this recipe in BM#73 UNDER THE THEME "FLAVORS OF INDIA"



Ingredients:

  • Potatoes 4 medium
  • Mutton (Goat Preferably/Lamb) 3 lbs
  • Onions2
  • Green chilli5
  • Ginger garlic paste 2tbspn
  • Spice powder 1 tbspns
  • Chilli powder 2 tbspns
  • Turmeric powder 1/4 tspn
  • Coriander powder 1 tspn
  • Ghee4 tbspns
  • Curd2cups
  • Mint leaves 1/2 cup
  • Coriander leaves 1/2 cup
  • Saffron strands few
  • Milk 3 tbspsn or 1/2 cup
  • Rose water 1 tspn
  • Store bought biryani masala (Preferably Shan) 1 tspn
  • Salt to taste

SPICE POWDER or BIRYANI MASLA

  • Cinnamon sticks 3(finger length)
  • Cloves 4
  • Cardamom 4
  • Black pepper 3
  • Biryani leaf 1
  • Biryani flower 1
  • Mace or javitri1    
Blend all ingredients into fine powder.Keep aside.
                         
Procedure:
  • Marinate Mutton with chilli powder, turmeric powder, curd, lemon juice,Spice powder for 1 hr in refrigerator.( I have not added salt during marination as it takes little slower to cook mutton, suggest add salt later while it depends on the quality of mutton since if it's not tender it takes longer time to cook if you add salt.
  • Take a wide pan add 1 tbspn oil, when it is hot add potatoes ( chopped little bigger in size as shown in pic) fry until light brown on both sides and keep aside.
  • In the same pan add 3 tbspn of ghee, when hot add chopped onions and green chilli. When onions turn brown add ginger garlic paste fry well, add turmeric coriander powder and then marinated mutton followed by  few coriander leaves, mint leaves and little bit of fried onions.
  • Cook mutton with lid on until it is 90% done.It takes around 45 mins to 1hr, depends upon the quality of mutton.( optionally If the mutton is not tender transfer the curry after removing potatoes this time to a pressure cooker add very little water and cook until 2/3 whistles depending on the way you like it. Check if its cooked and add salt as per your taste.)
  • Add potatoes when the mutton is almost done on stove top( in that way potatoes will not be mushy)After adding potatoes to the mutton keep it at-least 10 mins or until potatoes almost cooked.
  • While mutton is cooking cook rice ( With spices, cinnamon 2, cardamom 2, bayleaves sahjeera 1 tspn)in a wide bowl at the same time. Cook rice until it is 80% done.
  • If layering biryani on stove top, heat a deep wide non stick container with tight lid on ,add mutton in the bottom layer  followed by rice, biryani masala, saffron milk, mint and coriander leaves followed by fried onions.Cook on medium for 10 mins and low on 30 mins.
  • If cooking in the oven,Preheat oven to 400F.
  • Slowly arrange half of the mutton curry on a oven tray and layer the rice on top followed by coriander and mint leaves, fried onions ,rose water and milk 1/2cup soaked in saffron.Now repeat the process for another layer of mutton.Seal the tray with aluminum foil and bake around 20 to 25 mins.
  • After 10 mins when cools down little bit, slowly mix the biryani and enjoy with salad of your choice.
  • Note: FEW CHANGES IN THE BIRYANI OR MASALA IS ENTIRELY TO SATISFY OUR TASTE BUDS.

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Friday, February 17, 2017

Neer Dosa( Karnataka special)

Neer dosa is a traditional Karnataka breakfast.There is small story behind the dosa. Actually I have learnt this dosa from one of my friend Sushma who is from Mangalore. When her Mother in law visited her home she prepared these dosas as one of her Grand son's birthday party dishes.Till then I never know neer dosa.

I  learnt many dishes from my friend and her mother in law.Her mom in law is a fabulous cook and a great person.I have many recipes in my draft which I master from her.This is one of the recipe.Basically in this recipe everyone uses raw sona masoori rice but Aunty told me to use par boiledrice or idli rice instead of white rice,which adds more taste and  good for health.With just few ingredients this dosa can be prepared very easily.Posting this recipe in BM#73 UNDER THE THEME" FLAVORS OF INDIA"




Ingredients:

  • Parboiled rice  2 cups or Idli rice or Regular sona masoori rice same quantity
  • Grated coconut 1/2cup
  • salt to taste
  • water required

Procedure:


  • Soak rice overnight or 5 to 6 hrs in enough water if using sona masoori rice 4 hrs soaking time is fine.
  • Wash the rice and grind into fine smooth paste along with coconut.
  • Transfer the batter in a bowl and add water to make into  thin buttermilk consistency.It should not be thick nor too thin consistency.
  • Heat a nonstick pan and let it become hot,once it is hot reduce the stove to medium and slowly pour the laddle of dosa batter on the pan just by dropping in the sides and spreading all over.
  • slowly flip  dosa the other side for 30 sec and transfer into a plate or else you may cover the dosa one side and cook.
  • These dosas can be eaten directly with chutney or chicken curry .

Chutney recipes;

Coconut raw onion chutney:

Ingredients
  • onion 1/4(small)
  • coconut grated 1/2cup(fresh or frozen)
  • tamarind pulp 1 tspn
  • jaggary small piece(1/4tspn)
  • Red chillies 5( you may reduce or increase the chilli quntity)


For tempering:


  • oil 1tbspn
  • mustard seeds 1tspn
  • curry leaves 1 spring


Procedure:

  • Fry redchillies in 1 tspn of oil for 1 min.
  • Transfer all ingredients including redchillies, into blender and blend until smooth.
  • Heat tbspn of oil in pan,when hot add the tempering.Mix this in the grinded chutney.Yummy onion coconut chutney is ready.This chutney is very good with Neer dosa.


Capsicum chutney


  • Redbell pepper or red capsicum 1(big)
  • 1/2 onion( medium size)
  • redchillies 4
  • jaggary 1/4 tspn( small piece)
  • garlic 2 cloves
  • Peanuts 1/2cup
  • Tamarind pulp 1 tspn


Procedure:
  • chop onion,bell pepper,garlic, into small pieces.
  • Heat oil in pan,when hot add these chopped vegetables and fry very well until golden brown.( THIS IS THE KEY STEP)
  • Dry Roast peanuts until golden Brown in another  pan and remove the skin.
  • Squeeze the pulp from tamarind(small lemon size)
  • Grind all ingredients into puree without adding any water.Yummy chutney is ready.You can have with any kind of dosas.


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Sunday, February 12, 2017

Mini eggless biscuits

Long back one of my friend asked me to give the recipe of eggless butter less cookies ,then i tried these ones.These are good in taste and a healthy version.These Mini biscuits kids love to enjoy eating anytime.The  original recipe is made with wheat flour ,but I tried using all purpose flour.Here is the recipe I followed .you can use custard powder of your choice..Posting the recipe in Bm#73 under the theme Mini baked goodies.Here is the recipe..

Ingredients:


  • All purpose flour1 cup
  • custard powder( vanilla flavor or any flavor) 1/4 cup
  • milk1/4 cup
  • ghee 2 tspn
  • sugar 1/2cup
  • baking powder1/2 tspn
  • Baking soda 1/4tspn
  • chopped pistachio

  • Procedure;

  • In a bowl add flour,custard powder,sugar,baking powder and baking soda,ghee.
  • mix all ingredients
  • Add milk slowly and knead well to prepare the dough.
  • Take small amunt od dough 
  • Roll into small chapathi and cut into desired shape..sprinkle some chopped pistachio on top.
  • Bake in the preheated oven at 350F around 15 to 20 mins or until it just changes golden color.

Sending this to srivalli' kids delight under mini baked goodies hosted by Gayatri


Saturday, February 11, 2017

Naan khatai

Naan khatai is a wonderful and a authentic cookie with cardamom flavor and seasoned with nuts.Till now I baked many cookies but I don't know how I forgot to post this recipe in my blog.Coming to this recipe..This is me and my husband's favorite cookie and love munching each bite.Last weekend when my daughter demanded chocolate chip cookies then I thought why shouldn't i try Naan khatai for myself.I baked both one after the other .Both came out really nice and yummy.Naan khatai can also be prepared with gram flour or besan. But,I tasted only maida or allpurpose flour in Naan khatai.So I tried exactly the same as here..This week I signed Mini baked goodies under BM#73.Here is the recipe.

Ingredients:

  • 1cup and 2 tbspn of all purpose flour( 1 Cup+ 2 tbspn)
  • sooji or semolina 2 tbns
  • salt a pinch
  • baking soada 1/4 tspn
  • unsalted bitter 1 stick or 1/2 cup
  • powdered sugar 1/2 cup
  • cardamom powder 1/2 tspn
  • Finely chopped nuts 2 tbspns





Procedure:


  • Mix all dry ingredients all-purpose flour,sooji,salt, baking soda in a bowl.
  • In another bowl cream butter and sugar mix it well.
  • using a hand mixture whisk until smooth.Then add cardamom powder mix it well.
  • slowly add dry mixture to the creamy mixture and mix well,make a dough using hand.
  • preheat oven to 350F.
  • Take small amount of dough,just press light between your palm and arrange it on a baking tray.
  • sprinkle some-chopped pistachio on top,and bake around 15 to18 mins or until thebottom is little golden color.
  • when completely cools down enjoy yummy cookies.Later store remaining in a air tight container.


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Sending this to srivalli's kids delight mini baked goodies hosted by Gayatri


Friday, February 10, 2017

Mini Frittata muffins

Many months I was away from Blogging due to lot of things.Recently we shifted to our new home.Hmm what a tired thing moving to new-home, after being in apartments many years.Finally  we are almost settled in our new home.My first baking in our newhome is Frittata.It came out very nice.Frittata is an egg based Italian dish very much similar to omelette. I haven't tried Frittata yet until now.This is my first mini Frittata snack.When I signed for mini baking snacks,immediately came to my mind  was egg based  snacks.This is a easy baking snack with eggs and stay fresh  until a week in the refrigerator.When I tasted mini Frittata i feel as if im eating veg omelette..It tastes very good with soft fluffy texture inside.Posting this recipe in BM#73 UNDER mini baked goodies.My daughter finished few in just few mins.Finally I felt very happy that she liked it and want me to  bake again and again.








Ingredients:


  • Eggs 4
  • milk 1/4 cup
  • Grated cheese( paramecium or mozzarella)1/2 cup
  • chopped vegetables( mushroom,capsicum,red onions) 1/2 cup
  • Basil flakes 1/2 tspn
  • Red chilli flakes 1/2 tspn
  • salt little to taste
  • crushed pepper 1/4 tspn

Procedure:

  • Beat eggs until fluffy in a bowl,then add milk,pepper and salt.
  • saute chopped vegetables in a pan for 2 to 3 mins.Let it cool and keep aside.
  • Mix chopped vegetables in the egg mixture,give quick stir and keep aside.
  • Preheat oven 350F.
  • Arrange a muffin tray and grease it with olive oil or butter.
  • slowly pour the batter in each space so that it just fills half of the mold.
  • Arrange small sliced or chopped tomato on top.
  • Bake around 15 to 20 mins or until tooth pick inserted comes out clean.



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Friday, October 28, 2016

Badam Burfi

Burfi is a famous sweet from Indian subcontinent.There are many famous burfis include besan burfi( made with chickpea flour) ,cashew burfi,( made with cashews)almond burfi.(made with almonds).Today I'm posting famous festival sweet dish Badam or almond  burfi which is quiet healthy and tasty.I have lots of almonds in my kitchen pantry, thought to do something with them  in a way kids will like it.Finally I made this burfi for Diwali to my family.My kids tasted it first and they loved it.Actually they are not much sweet lovers.But,they absolutely enjoyed eating this burfis..Ancient Indian beliefs that almonds increase brain capacity and intellectual ability.Cholesterol reduction is the most extraordinary benefit of almonds.




Ingredients:

  • Almonds or badam 2 cups ( soaked over night preferebly)
  • sugar 4 and 1/4cups( 4 cups + 1/4 cup),I used cane sugar shown in the pic)
  • Ghee 3 tbspn
  • Grated almonds 3 to 4
  • cardamom powder 1/2 tspn
  • water 3/4 cup
  • milk 1 cup ( to mix while grinding)
  • Rose water 1 tspn


Procedure:




  • Soak almonds over night and blanch almonds in the morning( just putting in the boiling water for 2 mins and drain it ,soon rinse in the cold water.)Grind almonds into smooth paste using 1cup of milk
  • Boil sugar and water in a pan for sugar syrup until 1 string consistency.(  this takes around 20mins)
  • check one string consistency by just touching one drop between your fingers and pulling apart.It it extends as a string then it is ready.
  • Soon the syrup is ready add the prepared badam paste to the syrup.Stir it continuously around 45 to 50 mins until the syrup is thickened.Stirring continuously is the important step or else bottom will be burnt.
  • when the paste is little thick enough and is almost ready transfer the mixture into a greased plate or bowl.
  • cool it few mins then shape into desired shapes and enjoy Badam burfi.