Kachori - Cuisines of India : Uttar Pradesh Cuisine

This recipe had been posted for a cooking contest, for the community "Indian women in Singapore" : SWC - Uttar Pradesh Cuisine!!!

This month's event is hosted by Nupur.

Ingredients:

For Dough:
Plain Flour - 1 cup

Melted butter - 1 tablespoon

Salt to taste

Warm water for kneading

Dough:
Knead flour, salt, melted butter to a soft dough. Keep it aside for 30 minutes.

For Filling:
Moong Dal - 1/2 cup, soak in water for 30 minutes.

Onions - 1 medium sized, chopped (optional)

Coriander powder - 1/2 teaspoon

Chilli powder - 1 teaspoon

Fennel seeds - 1/2 teaspoon, powdered coarsely

Garam masala - 1/2 teaspoon

Asofoetida powder - 1 pinch

Cumin seeds - 1 teaspoon

Coriander leaves - few, chopped

Salt to taste

Oil - sufficient for deep frying

Filling:

Cook soaked moong dal in water. Once it is well cooked, drain water, mash it and keep aside.

Heat 1-2 tablespoon of oil in a pan, add cumin seeds, onions and fry until they turn golden brown. Add asofoetidapowder, coriander powder, chilli powder, fennel seed powder and fry for a minute.

Add mashed dal to it, salt to taste and mix well. Cook it for 5 minutes. Add coriander leaves and allow it cool.

Method:

Make the dough into small balls. Using a rolling pin, flatten the balls, make it round and flat.

Make small balls of filling in the centre of the flattened dough. Along the diameter, you can run your moist finger and cover the filling completely with the dough. Close it well so that the filling is not seen outside.

Press the balls between hands, so that it becomes flat. Continue the same with the remaining dough.

Heat oil in a pan and deep fry them in oil, in medium heat until they are golden brown.

Serve hot with chutney or sauce.

Cooking time : 45-60 minutes

Makes 10 Kachories

Coconut Milk Rice (Microwave Cooking)

My favourite recipe, from my mother, very tasty and simple to prepare.


Ingredients:
Long Grain Rice (Basmathi Rice) - 1 cup
Onions - 2, cut into thin slices
Carrot & Beans (cut into small pieces) - 1 cup
Garlic - 8 cloves
Green Chillies - 5, cut into 2
Fennel seeds - 1 teaspoon
Cloves - 2
Cardamom - 1
Bay leaf - 1, small piece
Cinnamom Stick - 1 inch stick
Coconut Milk - 3 cups (Extract from 1 cup of grated coconut)
Salt to taste
Oil/Ghee - 1 tablespoon
Coriander leaves - few
Saffron - little, soaked in 1-2 tablespoons of warm milk


Method:
Take a microwave vessel, add oil/ghee, fennel seeds, cloves, cardamom, bay leaf, cinnamom and heat for 20 seconds.

Remove pan, add onions, greenchillies, garlic, mix well and cook for 1 minute.

Then add carrot and beans, mix well and sprinkle little water and cook for 1 minute.

Wash rice and strain it. Add to the microwave pan with coconut milk and salt to taste. Cook for 20 minutes.

Once it is completely cooked, mix well and add saffron milk to one portion of rice. cook for 1 minute.

Garnish with chopped coriander leaves.

Simple and tasty coconut milk rice is ready.


Note:
1) Cooking time differs from microwave to microwave, so follow timings and temperature accordingly for cooking rice.
2) Extract 3 cups of coconut milk from 1 cup of grated coconut. For best extract, use warm water, while blending.


Cooking time - 30 minutes
Serves 2 persons


I am sending this entry to
"A Fruit A Month" - Coconut, a monthly event hosted by Suganya



and

Monthly One Dish Meal Event hosted by Archana

Simple veg Pasta and an award

Thought of cooking pasta, in my own style and it came out well. So try this simple and tasty pasta.

Ingredients:
Pasta - 1 cup (I used elbow pasta)
Onions - 1 finely chopped, medium sized
Tomato - 1 finely chopped, medium sized
Fresh or frozen peas - 1/4 cup
Fresh or frozen Corn Kernels - 1/4 cup
Pepper powder - 1/2 teaspoon
Ginger garlic paste - 1 teaspoon
Basil leaves - 1 teaspoon (dry powdered)
Cumin seeds powder - 1/2 teaspoon (optional)
Olive oil - 1 tablespoon
Salt to taste
Coriander leaves - few, chopped

Method:
Boil 3-4 cups of water. Add few drops of oil in it. Once it starts boiling, add pasta to it and cook for 5 mintues, stirring carefully. Allow it to stand for 15-20 minutes. Once it becomes soft, drain hot water, put them in a sieve and run through cold water. Drain completely.

Heat oil in a big pan. Add ginger garlic paste, onions, tomatoes, peas, corn kernels, cumin seed powder, pepper powder and toss them until all vegetables are cooked.

Add Pasta, salt and toss them slowly. Add more olive oil if needed. Garnish with basil leaves and coriander leaves and serve hot.

Simple and healthy dish.

Cooking time - 30 minutes
Serves 2 persons

-------------------------------------------------------

Priti gave me 'A Giant Bear Hug' award.


I HUG you Priti, thanks for thinking of me!!!!

And I am happily passing it to my blogger friends with a HUG:

Ramya
Jz
Sowmya
Jill

Congrats everyone... Rock everyday with your work!!!!

Aval (Flat Rice flakes) Upma & Awards

Flat rice flakes are easily digestible, carbohydrate content is too less when compared to normal rice. It is a good remedy for dysentry if taken with curd. It can be taken as snack with milk and sugar or fry in little oil, and add nuts & raisins.

Ingredients:
Aval(Flat Rice flakes/Poha/Atukulu) - 1 cup
Onions - 1, medium sized, finely chopped
Green chillies - 2, cut into 2 halves
Curry leaves - few
Ginger paste - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Urad dal - 3 teaspoons
Salt to taste
Oil - 1 tablespoon
Hot water - 2 cups
Groundnuts - 1 tablespoon (fried) (optional)
Coriander leaves - few, chopped (optional)

Method:
Add flat rice flakes to a sieve. Pour hot water to it so that all the flakes get wet. Leave it aside for 10-15 minutes. Flakes will puff up and become soft.

Heat oil in a pan. Once it is hot add mustard seeds and allow it to splitter. Add urad dal, cumin seeds, curry leaves, green chillies, chopped onions, ginger paste, one after another and fry until onions turn golden brown.

Add puffed rice flakes, salt to it and mix well gently. Cook for 10 minutes at a low flame, stirring it gently.

Garnish with coriander leaves and fried groundnuts and serve hot.

Very tasty and nutritious recipe.

Cooking time - 20-30 minutes
Serves 2 persons
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Today, is also 'Awards' day for me:-) I was creating this post and I received a comment from Rekha to check her blog. I got 'Rocking girl blogger' award:) In the morning, when I was checking my emails, I got comments from Srilekha and Ramya and they both have given me the same award.

Thank you so much Ramya, Sri and Rekha for your thoughtfulness:-)

Yesterday, Ramya gave me "Yummy blog Award". I got this for second time.

Thank you so much Ramya:-)

And I forgot to mention that last week, Thamizni and Sathya reciprocated me with 'Good Chat Blog Award'. Thank you so much:-)

Now its my turn to make others HAPPY, so passing on 'Rocking Girl Blogger' award to

Priya of http://indianhut.blogspot.com/

Valarmathi of http://valar-myblog.blogspot.com/
Maggie of http://doghillkitchen.blogspot.com/

and 'Yummy Blog Award' to

Bobby of http://blogchef.net/

Congrats everyone!!!! Celebrate your day!!!!

Click for BRI! & Foodies Meet!

Lakshmi (who intiated Foodies meet), Priyanka, Priya, Sowmya and myself, we had a meet this saturday @ Toastbox, Vivocity. There was no specific agenda since this was our first meeting. After our personal introduction, we dicussed on how to make our blogs more attractive, events happening in the blogger world, plagarism, etc etc. Click here for more details.

And, we decided to contribute for Ms.Briana Brownlow for her treatment and pray God to give her all the strength she needs. We collected the money and contributed today.



Also, I wanted to participate in CLICK YELLOW for Bri, conducted by Jugalbandi. This was specially dedicated to Ms.Briana.



YELLOW is the happiest colour in the spectrum and it signifies hope and enlightenment. So my entry is Yellow Pepper


Continue reading below to know more about CLICK YELLOW for Bri.
=============================================

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign. =============================================

Food Events - June 2008

There are lot of food events going on ........... in the blogger world. So thought of reposting my recipes for them.

I) Mixed (Flavoured) Rice Varieties Event hosted by SimpleIndianFood

My entries are:
a) Mag ni Dal ni Khichdi (Mung bean Rice) (Microwave cooking) Click for recipe

b) Jeera Rice Click for recipe
c) Coconut Rice (Thengai Sadam) Click for recipe
d) Luffa Rice Click for recipe
e) Saffron Rice (Microwave cooking) Click for recipe
f) Fried Onion Rice Click for recipe

================================================
II) Express Breakfasts - An event hosted by Singing Chef

My entries are:
a) Fried Idlies Click for recipe
b) Capsicum Sandwich Click for recipe
=========================================

III) Eat Healthy - Protein Rich CONTEST hosted by Sangeetha) Pepper Chicken Curry Click for recipe
Chicken is the second protein rich food(Duck/Turkey is the first). 1 cup (say 150-200gms) of cooked or stewed chicken has around 40 gms of protein. I used around 400-500 grams of chicken, so this recipe has around 70-80 gms of protein. Checkout Protein-rich food here.

===============================================
IV) JFI July- Jihva for Tamarind hosted by Mahanandi & LivetoEat

a) Verunkari (Kanyakumari Special) Click for recipe

.........ooooooohhhhhhhhhh , that was a big roundup....at last I did :-)

Hip Hip Hurray!!!! Got 2 more awards:)

My day started early, as my hubby has to leave early on wednesdays for his project. I thought of continuing my nap, then i realized that my laptop was ON. Before I shut it down, I wanted to quickly check my emails. And there was my surprise.... JZ had commented that I have a surprise on her blog..... WOW! it was an award :-)

Then I quickly thanked her and was checking the latest updates from my friends blog. Again a surprise, Priyanka has given me one more..... WOW!!! What a day!............ Can't describe how it was and it's 11 am now, still with my laptop;)

I sincerely appreciate your thoughtfulness, JZ and Priyanka!!!


By JZ of Tasty treats:

"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I would like to pass this on to my blogger friends:
Srilekha of Srishkitchen
Solai of Solaiachiskitchen
Sathya of VadakkupattuRamaswamy
Jil Jil of MeendumSanthipoom

Congratulations everyone!!!!

By Priyanka of Asankhana:

Good Chat Blog Award - I would like to pass on to my blogger friends who "made me feel that I had been known and chatting with them for a very long time".

Aditi of PeepInMyKitchen
Suhanya of Suheezbrainwaves
Tamizhini of Tamizhini ...Inimaiyanaval
Mimi of All things Mimi

Congratulations everyone!!!!

Enjoy your day and pass the awards to your dear ones!!!

PIT Photo Contest - ஜூன் 2008

PIT புகைப்படப் போட்டி- ஜூன் 2008
Theme : A Day at Work
போட்டிக்கான படம்:
மற்ற படங்கள்:

Pepper Chicken (Kozhambhu)Curry

Pepper Chicken curry is another important dish from Tamilnadu cuisine. This is a good remedy for cold, since we are adding pepper to the curry.

I am sending this recipe for :

Chicken contest of the month - June'08 conducted by Vandana
&
Fat Chefs or Skinny Gourmets - A food event conducted by Ivy & Ben .

Ingredients:
Chicken - 1/2 kg
Onions - 2, medium sized
Tomato - 2, medium sized
Fennel seeds - 1 teaspoon
Coriander seeds - 2 teaspoon
Pepper - 1.5 tablespoons (add 2 tablespoons for more spicy)
Cumin seeds - 1 teaspoon
Green chillies - 3
Garlic - 4 cloves
Ginger - 1 inch long
Bay leaf - 1
Cinnamon - 1/2 inch stick
Cloves - 2
Turmeric powder - 1/2 teaspoon
Oil - 2-3 tablespoon
Coconut milk - 1 cup
Coriander leaves - few
Yoghurt - 1/2 cup
Curry leaves - few
Salt to taste

Method:
Cut chicken into small pieces, wash them throughly and marinate with a pinch of turmeric powder and curd for about 30 minutes.

Meanwhile, in a pan, fry cumin seeds, coriander seeds, fennel seeds, pepper for 5 minutes and keep aside. Add one tablespoon of oil in a pan. Add green chillies, chopped garlic, chopped ginger, sliced onions one after another and fry until onions turn golden colour. Once it is done, remove from heat and allow it cool.

Once they are cool, grind all the fried spices and onions to a thick gravy with little water.

In a pan, add 2 tablespoons of oil. Once it is hot, add bay leaves, cinnamon, cloves, curry leaves for a minute. Add the grinded paste and fry for 5 minutes. once it is done, add finely chopped tomatoes and fry until they become soft.

Add the marinated chicken pieces, 1 cup of water and cook it covered until chicken is soft. Add salt to taste and coconut milk and bring it to a boil.

Garnish with coriander leaves and serve hot with rice or chapathi. Tasty pepper chicken curry is ready!!!


Cooking time - 45-60 minutes
Serves 4-5 persons

Gongura(Sorrel) Chutney/Pachadi

This chutney is one of the main dish of Andhra Cuisine. Sorrel leaves are rich in iron, vitamins and anti-oxidants which are essential for human nutrition.

Ingredients:
Gongura(Sorrel) leaves - 1 big bunch
Black gram (Urad dal/Uzhunthu) - 1 tablespoon
Mustard seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Red Chillies - 6 or as spicy required
Fenugreek - 1 teaspoon
Asafoetida powder - 1/4 teaspoon
Curry leaves - few
Salt to taste
Oil - 1 tablespoon

For tempering:
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Red chillies - 2
Curry leaves - few
Onion - 1, medium sized, finely chopped

Method:
Pluck sorrel leaves from the stems, wash them and drain excess water and keep aside.

Heat oil in pan. Add few drops of oil. Once it is hot, add mustard seeds, fenugreek, coriander seeds, urad dal, red chillies, curry leaves, asafoetida powder one after another and fry them until urad dal turns brown.

Remove from heat and allow them to cool.

Then in the same pan, heat remaining oil, add sorrel leaves and fry them. Cook it until raw smell goes off or the green leaves turn brown. Once it is cooked, allow it to cool.

Grind all the ingredients, salt in a grinder/blender to a fine paste. Add little water if required.

Tempering:
Heat oil in pan, add mustard seeds, once it splitters, add red chillies, curry leaves, chopped onions. Fry until onions turn golden brown. Add the grinded paste to it, give a mix and put off the flame. Add salt if required.

Serve hot with rice.

Cooking time : 20 minutes
Serves 4-5 persons

Tagged again...........

I was tagged by Skribles of http://foodwithapinchoflove.wordpress.com/. Second time, I have been tagged. Most of them remain same except few, so here goes my answers........

1) LAST MOVIE U SAW IN A THEATRE?
KungFu Panda, last week. Very hillarious, MUST watch!!!!

2) WHAT BOOK ARE U READING?
Malargal by Rajam Krishnan

3) FAVOURITE BOARD GAME?
Scrabble

4) FAVOURITE MAGAZINE?
Nothing in specific.... like those which are interesting

5) FAVOURITE SMELLS?
Jasmine, Lavender, Zee talc, Petrol ;)

6) FAVOURITE SOUNDS?
Sound of birds in the morning, Laughing child, flute, any soothing music

7) WORST FEELING IN THE WORLD?
When most loved ones ditch you.....

8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?
Praying God to keep everyone happy

9) FAVOURITE FASTFOOD PLACE?
Flyover Bakery, Begumpet, Hyderabad, India.

10) FUTURE CHILDS NAME?
Hmmm.... very eager to knew it..... lets see when I get one.

11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D’
Keep my parents away from work.

12) DO U DRIVE FAST?
No way.....

13) DO U SLEEP WITH A STUFFED ANIMAL?
Nope

14)STORMS–COOL OR SCARY?
Very scary

15) WHAT WAS YOUR FIRST CAR?
MARUTI 800

16) FAVOURITE DRINK?
Ice Lemon Tea, Rose Milk, Sapota juice

17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…
Have become someone else and doing something else ;)

18) DO YOU EAT THE STEMS ON BROCCOLI?
Yep, sometimes

19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE?
Burgandy

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?
Chennai, Pondicherry, Hyderabad, Delhi, Singapore

21) FAVOURITE SPORTS TO WATCH?
One day cricket match, if India is playing

22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?
I knew Skribles, from her blog, she is a good cook. Her blog is awesome, very well designed.

23) WHATS UNDER YOUR BED?
Books, Mobile, pain Balm under my pillow. Under my bed, ..... nothing

24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??
NNNNNNNOOOOOOO

25) MORNING PERSON OR NIGHT OWL?
Night Owl

26) OVER EASY OR SUNNY SIDE UP?
Both....;) depending on the situation

27) FAVOURITE PLACE TO RELAX?
My home in Chennai

28) FAVOURITE PIE?
Nothing in specific

29) FAVOURITE ICECREAM FLAVOUR?
Vanilla, Butter scotch

30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?
Last time, it was Vidhya of http://myiyerreceipes.blogspot.com/.

Arachi Vitta(Iyer) Sambhar (Lentil curry)

Usually this sambhar is cooked by Brahmin's of Tamilnadu, so we call it as 'Iyer Sambhar'. I got this recipe from one of my Brahmin friend in Hyderabad, India.

Ingredients:
Lentils (Toor Dal/Tuvaram paruppu) - 1 cup
Vegetables (any - Drumstick/Plaintain/Flat beans) - 1 cup
Small Onions (Madras Sambhar Onions) - 1 cup, skin peeled and washed
Asafoetida powder - 1/2 teaspoon
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Red chillies - 2
Tamarind - small lemon sized
Coriander leaves - few
Oil - 1 tablespoon
Salt to taste

For paste:
Red chillies - 3
Coriander seeds - 1 Tablespoon
Black gram (Urad dal/Uzhunthu) - 1/2 Tablespoon
Split chickpeas (Channa Dal/Kadalai paruppu)- 1/2 Tablespoon
Raw rice - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Grated coconut - 3/4 cup
Oil - 1/2 teaspoon

Method:
Roast all the paste ingredients in oil, except coconut. Grind the roasted ingredients and coconut to a fine paste. Add very little water if needed.

Soak tamarind in 1/2 cup of warm water for 15 minutes. Extract the juice and keep aside.

Pressure cook lentils, smash it ad keep aside. In a big pan, add all vegetables, small onions, 1/4 teaspoon of asafoetida powder, smashed lentils, 1 cup of water. Bring it to a boil, until all vegetables are cooked.

Add tamarind extract, grinded paste, salt to taste to it. Allow it to boil, but keep stirring.

Meanwhile, in a small pan, add 1 tablespoon of oil, Splitter mustard seeds in it, add red chillies, curry leaves, 1/4 teaspoon asafoetida powder and fry for a minute. Transfer it to the boiling curry and mix well.

Garnish with coriander leaves and serve hot with rice.


Cooking time : 45-60 minutes
Serves - 3-4 persons

Polling closes tonight(June 6)!!!!

Hi All~

I thank my family and friends for showing their support till now!!!!

Polling closes today midnight, if someone missed to vote me, please please do vote.....

Please vote for my recipe, "Fruit Stiks" for Kid Friendly Cooking Event @ Great Cooks Community.



As the name says, my recipe if very kid friendly, as kids can do it themselves. They love fruits and desserts too. So if you like it, please vote for me now @
http://www.greatcooksblogroll.com/group/greatcookscountyfair

Thanks once again for all your Support!!!!