Sunday, July 19, 2015

Masala Bili Holige!

Blogging a recipe after a very long time! Last night we had Masala Bili holige and Palak Paneer. I have already blogged how to make Palak Paneer so we will just talk about how to make Masala Bili holige here.. This is a nice variation to the normal rotis / chapathis we make.

You Need:
For making dough (kanaka)
Wheat flour - 2 cups
Salt
Ghee - 1 tbsp
Milk - 1/2 cup
Water

For making the stuffing (Hoorana)
Rice flour - 1 cup
Salt
Usal Pudi (or any masala powder you have) - 1 tbsp
Water

Method:
Mix wheat flour, salt, ghee with your fingers.
Add milk and knead.
Add little water and knead your dough
The consistency should be that of chapati dough
Keep it aside for 15 mins.

Now bring 1.75 cups of water to boil
Add salt
Add rice flour slowly
Mix well and stirring vigorously

Once the mixture solidifies remove from flame and keep it to cool.
After 10 mins, take it on a flat surface, add the usal pudi.
Wet your hands with water / oil and knead the flour till the powder is mixed in.
Make lemon sized balls and keep aside.

Take the chapati dough and make lemon sized balls.
Take a ball, roll it out a little so you get thinner edges and a fatter centre
Keep the rice ball in the centre fold the chapati dough around it to ensure no stuffing comes out.
Roll out the chapati.
Heat the tawa
Add a little oil / ghee (optional)
Cook the chapati on both sides
serve it with curd or any subzi you like

We had ours with Palak Paneer :)


Note: I got my usal powder from Kusuma Aunty

Saturday, June 7, 2014

Methi Matri

Making snacks for T time is a big job in my house.. It is really difficult to make something which all 3 (MIL, FIL, hubby) like. While I was browsing the net searching for some easy and quick recipe I came across Methi Matri.. There a lot of recipes on net for Methi Matri.. I have tweaked it a little to suit out pallate

You Need:
Maida / All purpose Flour - 1 cup
Chiroti Rava - 1 tbsp
Kasoori Methi - 2 tsp finely ground
Freshly Ground pepper - 1 tsp
Green Chillies - 2 tsp finely chopped
Ajwain / Om kalu - 1 tsp
Salt
Oil for deep frying



Method:
Take all the ingredients except oil in a bowl
Mix well
Add 1 tbsp hot oil to this and mix with your fingers till the mixture becomes like bread crumbs
Add little water to this to get a stiff Dough
Do not over knead
Keep covered for 10 mins
Divide the dough in 3 equal parts
Take 1 part and roll it into a 1/2 cm thick circle
Cut round cirlces using a 1" cookie cutter
Prick all over with a fork, this is to ensure the matri does not puff up.
Heat oil in a heavy bottomed vessel
When it is hot, reduce the flame to low
Place 6 - 7 matris based on the size of the vessel and fry on both sides.
At the end of the cooking process increase the flame to get golden brown matris
Drain on absorbent paper
Store in airtight containers and serve with T :)

Notes:
You can add butter instead of oil in the 3rd line
Ensure you fry the matris in low-med flame to ensure crisp matris
Do not make the dough soft else the matris will drink oil and become soggy

Tuesday, June 3, 2014

Biscuit Ambade

Sunday evening when R asked for something to munch on.. I doled out the usual - banana bajji, potato bajji etc etc and he said make Biscuit Ambade. Biscoote used to be a favourite evening snack in my mom's house and has lots of fond memories associated with it :)

Biscoote is urad dal batter deep fried in Oil

You Need:
Urad dal - 2 cups
Green chillies - 2 tbsp finely chopped
Ginger - 1 tsp finely chopped
Coriander leaves - 2 tbsp finely chopped
Hing - 1 pinch
Salt
Oil for deep frying

Method:
Soak the Urad dal for 2 hrs
Drain the water and grind it into a fine paste with very very little water
Add green chillies, ginger, coriander, hing and salt
Mix Well
Heat oil, do the heat test
Wet your hand with water, take a small lemon sized ball of the batter and drop it into the oil
Based on the size of the pan drop 5 - 6 bisoote in it
Fry the vadas till they are golden on medium flame on all sides
Drain on an absorbent paper
Serve with chutney or sauce of your choice

Notes:
The consistency of the batter is very important. The Batter should not be runny
I soaked the urad dal in hot Water for 1 hr
Instead of grinding in the mixie, I used the pulser this makes the batter smooth and fluffy

Mavina Kayi Tokku

As soon as summer arrives my MIL starts preparing sendige and uppinakayi :) I need to remember to post the recipes before they get over! 

Today I have instant Mango Tokku 

You need:
Mango - Grated Margoba mango un-ripe (we got 1.5 cups grated mango)
Methi seeds - 1/2 tsp
Red chillie powder - 5 tbsp 
Coconut Oil - 3/4 cup
Hing - 1/2 tsp
Mustard - 1 tsp
Salt



Method:
Remove the peel and grate the mango
Heat coconut oil in a deep pan
Add methi seeds
Once it starts spluttering add the grated Mango
Allow the Mango to cook for 5 ~6 mins on medium flame
The mango will start dissolving in the oil once it starts cooking
Add red chillie powder, Hing and salt
Mix well remove from flame

In another pan 1 tsp coconut oil
Add mustard, once it starts spluttering add it to the tokku
Once the tokku comes to the room temperature store in an airtight container.

Notes:
If you have added more oil then the oil will separate once the Mango is cooked. You can then remove the excess oil.
No need to refrigerate the Tokku. It stays good for atleast 3 - 4 weeks at room temperature.

Sunday, May 18, 2014

Peas Dosa

My Secret ingredient this month given by Veena Shankar was Peas and Rice. As usual I started making big preparations of what I would prepare with Peas. Methi muttar malai, peas paratha, aloo muttar.. could not think of anything else..  Then my MIL told me she has seen peas dosa in one of the TV channels done with besan and that is what I prepared finally.

You need
Green peas - Cooked 1 cup
Rice flour - 1/2 cup
Gram Flour - 1/2 cup
Onion - 1/2 cup finely chopped
Green chillies - 2 tsp finely chopped
Coriander leaves - 1 tbsp finely chopped
Eno Salt - 2 pinch
Jeera - 1 tbsp
Hing - 1 pinch
Ghee or oil
Salt


Method
Grind the peas in the mixture
Add all the above ingredients except Ghee/oil to the peas puree.
Add water till you get dosa batter consistency
Heat the tava
Spread 1 laddle of batter into a thin circle
Spread a little Ghee on top
When cooked on one side, turn it over and cook on med-high flame for a few seconds.
Make similar dosas with the remaining batter
Serve hot with coconut chutney

Sunday, April 27, 2014

Ripe Mango Curry (Parndu Kukku Sasime)

Who does not love Mango... Some times I think the only reason we love summer in my family is because of Mangoes and Jackfruit. I learned this recipe from my cousin who served it to us when we went to her house. Quick and easy to make and tasty to the core..

You Need:
Ripe Mango - 1 cup Pureed
Coconut - 1/2 cup grated
Green chillies - 2
Red chilies - 2
Tamarind - 1/2" piece (add only if your mango is not sour)
Salt to taste




Method:
Grind all the above except the Mango pulp into a fine paste with 1 cup water.
Add it to the Mango pulp and mix well.
Serve with rice or dosa :)



Methi Muttar Pulao

Methi Muttar Pulao

As I had decided to make Mango sasime today, instead of serving it with plain rice I thought I will make Methi Muttar Pulao.

You Need:
Methi leaves - 2 cup finely chopped
Peas - 1/2 cup
Potato - 1/2 cup cut into 1cm cubes
Onion - 1/2 cup finely sliced
Cardamom - 2
Cloves - 4
Pepper corn - 4
Cinnamon - 1" piece
Green Chillies - 4 to 5 (as per taste)
Ghee - 1 tbsp
Rice - 1 cup
Salt




Method:
Soak Rice for 10 mins
Soak the methi leaves in water with 1 tbsp salt for 10 mins
In the pressure cooker, add ghee
Add onions and saute till onions become pink
Add cardamom, pepper corn, cloves, cinnamon and green chillies, saute for a min
Add the methi leaves, fry for 2 mins
Add the peas, potato, salt and rice
Fry for another 2 mins
Add 2.5 cups of water  and cook for 3 whistles
Once the pressure is off transfer to the serving bowl spread the rice and allow it to cool.
Serve with Kukku Sasime.

Linking to the Event: Gayathri's WTML event at prachis veg kitchen and pari 's only event at Cooking with SJ