Caramel Poha/Aval Kesari

I love Poha and also kesri made of sooji is one of my fav...:-)
But this aval kesari using caramel syrup is totally a new thing for me, and it looks soo yumm n Priya's Place when i 1st saw it thr...when i tried this, the taste s heavenly...everyone n family liked it a lott...Its a very different yet healthy and tasty way to have the kesari with poha...Just check it out the full recipe here:-

I served it chilled as a desert..its a quick and easy to make desert which u can use for party recipes too..:-)
I made caramel syrup at home and used it in this recipe, and this dish is a real hit at my home..even my son liked it a lott...Thanx a lott Priya for sharing such a nice and delectable recipe...friends plz visit her space, she really has a damn good space wid so many new as well as authentic and healthy recipes...:-)

I am linking this recipe to Priya's Bookmarked Event

Kasoori Methi Paneer

I love the addition of kasoori methi...be it with chicken, aloo ,paneer or ny other recipes...this is an awesome recipe and a gr8 combo with rice or roti for the meal...it can be a party dish too as the taste is just superb..:-)

Ingredients

400gm Paneer(cottage cheese)(cut in to cubes)
40gm kasoori Methi
1 Onion(sliced)
1 Tomato(chopped)
1tbsp ginger-garlic paste
4 Cashew nuts(soaked in water for 20min)
1tbsp thick Curd
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
2 Cardamoms(crushed)
Salt to taste

Method

Heat Oil in a pan/kadai and fry the paneer cubes.Keep aside.
Make a smooth paste of tomatoes and cashew nuts.
Heat oil in a pan, fry the onions till light pink.
Add in red chilli powder with ginger-garlic paste and fry for 2-3 min.
Add tomato-cashew paste and fry for 2 more mins.
Now add coriander powder, cumin powder, salt, turmeric powder, beaten curd and kasoori methi.
While adding curd, just make the flame low and add slowly by stirring continuously.
Finally add fried paneer cubes with water needed and cook for 5 mins.
Add crushed cardamom and cook for 1-2 min more.

U can make the thickness of the gravy according to ur choice...I like it medium thick...:-)
Serve hot with rice/roti/paratha/naan etc....enjoy..:-)

Stuffed Mango Pancakes

Mangoes--ummm my fav fruit ever...:-)
Although i prefer to have mangoes as they r, rather using it in any other thing, i could not stop myself from making these yummy stuffed mango pancakes after seeing them n one site...Sorry to say i forgot that site's name, but after seeing only i could not stop myself from drooling over those tasty bites...finally i made mind to make those yummy crepes...u can have it as desert or even use it for breakfast....choice is urs...i like it as a dessert--a real delicious one...:-)

Ingredients

Batter:-
1 cup All Purpose flour/maida
1/2 cup powdered  sugar
1/4 cup melted butter
2 eggs( u can choose to use only yolks if u want)
1 cup Milk
1 cup mango puree
oil

Stuffing:-
2 mangoes
2 cup thickened cream
1/2 cup powdered sugar

Sauce:-
1 mango
2tbsp thick coconut milk
2tbsp Milk
2 tbsp powder sugar

Method

Whisk eggs, butter and sugar till sugar dissolves.
Mix mango puree and milk to it.
Add flour to it lil by lil andmix properly.
Cover the mixing bowl with a cling film.
Let the batter rest inside fridge for 30mins.
Heat the pan in medium high heat, when the pan is heated reduce heat to low.
Spread 1 tsp oil in the pan.
Pour a ladleful of batter in to the pan and let it spread by its own..
When the top surface of the pancake starts to firm up, remove from heat.
Do not fry otherside of the pancake(i did this mistake..:-(..)
Place the pancake on a sheet of  baking paper on a flat surface to cool.
Repeat these above process for making more pancakes..

Whip cream on high speed incorporating sugar bit by bit until stiff peaks form.
Sliced mangoes in to medium sized chunks.

Place the pancake on a fresh baking paper, fried side facing up.
Wipe excess oil(by this time the pancake must b cool to the touch)
Put 1 tbsp of cream in the center of the pancake, followed by a mango slice and top off with another tbsp of cream.

Fold the pancake to create a rectangular/square puff, starting with the length first then the width.
Turn pancake upside down and wrap in a sheet of baking paper.
Chill it in fridge for at least 3 hours to allow the cream to set before serving.

For making the sauce, just mix all the ingredients listed in a food processor or a blender.

Serve the pancakes topped with the mango sauce....enjoy..:-)

Onion Bhakri

Hello Friends...This post is for 2events and interestingly both r started by Radhika....:-)

One is for the 2nd week of Blog Hop Wednesdays event and the other one is Let's Cook-Scrumptious Breakfast started by Radhika....

The Blog Hop encourages us to try our fellow blogger's recipes..This time my pairing is with an interesting blogger  called Raksha of Raksha's Kitchen..She has many wonderful recipes and some authentic Goan recipes, on which i could not resist myself from drooling over... ;-)

Finally i decided upon this Onion Bhakri(Check the original recipe) which is an easy to make and tasty recipe for breakfast/snacks...I just modified the orginal recipe lil bit according to my taste...Glad to mention my hubby and son loved this bhakri a lott...:-)

So here it is...:-)

Ingredients

1 1/2 Cup Semolina(Sooji)
2 Chopped Onions
2 tbsp Grated Coconut
2 tsp Curd
1 tsp Chopped Curry Leaves
1 tsp Chopped Coriander leaves
1-2 Chopped Green Chillies
1 tsp Turmeric Powder
1 tsp Roasted Cumin powder
Salt to taste
Oil

Method

Mix Curd with 1/2 cup of water.
Add semolina with the other ingredients to it except oil.
Mix well and leave it for 30 min.
Adjust the consistency of the batter to medium thick, so that you can take it in ur hand and spread in the tawa by ur finger tips...
Heat tawa/skillet and spread 1 tsp oil over it.
Take one fist full of batter in ur hand and spread it by using ur finger tips.
Make it as much thin as u can.
Spread 1 tsp oil on top and the sides of it.
Cook for 5 min on medium fire and turn to other side.
Cook for 2-3 min or till its lil brownish.

Serve hot with sauce/chutney or as it is....enjoy..:-)

Check out what my other friends are doing for this week's Blog Hop Wednesday

Also sending this recipe to Radhika's Let’s Cook ~ Scrumptious Breakfasts

Peanut Dosa

My love for dosa increased during my stay in SouthIndia...I stayed almost 4 yrs thr  and during my stay i visited Chennai, Bangalore, Hyderabad and i also went 2 my dearest friend's hometown Shimoga and stayed for 1 week at her home(Its really an unforgettable tour during new year time of 2005)....I ate various types of dosas and always find the ways to experiment with the variations of it...Recently i tried this Peanut Dosa which is made of peanuts, rice powder and maida...and u cant believe the taste is just awesome...feeding my son is a big issue always, but he also liked it a lot and enjoyed eating this dosa, which makes me really happy...:)

So im now sharing this with u all:-

Ingredients

1 1/2 Cup Peanuts
1 Cup Raw rice powder
1/2 Cup Maida(all purpose flour)
2 tbsp Curd
1 Onion(chopped)
1 Tomato(chopped)
1 tsp Roasted Cumin powder
1 tsp Red chilli powder
Salt to taste
Water
Oil

Method

Dry roast the peanuts, remove skin and grind them with lil water to make a fine paste.
Add curd, raw rice powder, all purpose flour and salt to taste.
Mix properly and keep aside for 15-20 min.
Add cumin and chilli powder to it .
Adjust the consistency of the batter by adding as much water needed to make slightly thin batter..
Heat tawa/skillet.
Put lil oil on it and wipe with a clean wet cloth.
Pour a laddle full of batter on to the hot tawa and let it spread by its own.
Sprinkle some chopped onions and tomatoes on it and pour 1 tsp oil/ghee on top and the sides of the dosa.
Cook for 4-5 min.
Turn and cook the other side for 2-3 min.

Serve hot like this or any chutney of ur choice...enjoy..:)

Celebrating Holiday with Awards

I am very happy to get awards from my blogger friends....really excited about it....:-)

I got this lovely and unique award from Laxmi of Samayal Diary

and  these awesome awards from Shobha Shyam of Good Food

Thanx to both of u Laxmi & Shobha...Friends do visit their blogs, they indeed have delicious spaces, i even cant explain...i learned so many new and tasty recipes from their spaces.....

Now a days,as i mentioned in my earlier posts, i could not able to post/comment , as i was busy wid my lil one, and im not complaining,coz he really s a gr8 entertainer, a lil friend and a sweetheart to me...but my friends, i still miss all the yummy and delicious recipes at ur blogs..

So, I promise to visit the yummy spaces of urs soon in this holiday, for getting those lovely bites....but before that i wanna share something from my heart with u all..i really wanna thank to all my fello bloggers,for all ur support, love and inspiration....i designed this award for u all, plz accept this :-)

Enjoy..:-)

Rasabali

Rasabali is one of my favourite sweet/dessert and an all time hit among oriya peoples...Its an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannath Temple,Puri, as well as used as Prasad in other famous temples of Orissa,India...This dish is made of milk and paneer...My father in law is a gr8 cook and he used to make these awesome and heavenly dessert at home usually...and i learned this tasty and superb recipe from him...There are 2 variations of this recipe, you can make the consistency of milk according to ur taste, as some people like it with thick consistency of milk and others like it thin...So its up to u...i like both the way...and here it goes:-

Ingredients

1 Cup Paneer(Cottage Cheese)
1 tsp Semolina(Sooji)
1 tsp Wheat Flour(Atta)
1/4 tsp Cardamom powder
2-3 Cardamom(crushed)
1 tsp Powdered Sugar
1 ltr Milk
1/2 Cup Sugar
Sliced Almonds for Garnishing
Oil For deep Frying

Method

Boil the milk and simmer in a heavy bottom vessel.
Add Sugar to the boiling milk.
Stir continuously on a low fire,so that it doesnt stick to bottom.
Cook until the milk is reduced to half of the ammount.
It will take approx 40 min- 1hr.
Meanwhile mash the paneer properly by adding cardamom powder, powdered sugar, semolina and wheat flour to it.
Knead it to a smooth and soft mixture.
U can also do it by using a blender.
After kneading, devide it to small balls and slightly flattened them like tikkis.
Heat oil in a wok/kadhai and deep fry them on low fire.
Drain excess oil by keep them on paper towel.
Do not over fry the paneer tikkis.
Now add them to the boiling milk, simmer for 1-2 mins and switch off the fire.
Let it cool down.

Garnish with sliced almonds and crushed cardamoms.
Serve warm or chilled...enjoy the heavenly tasty rasabali....:-)

Amba Poda Pitha

Poda pitha, and Pura Poda Pitha are always super duper hit at my house...my hubby wanna it always, but this time having lotss of mangoes in hand, i just wanna make one of my fav from Grandma's kitchen; i.e Amba Poda Pitha...Its little different from the original recipe, as here mango milkshake and chopped mango pieces are added to the batter..and u cant believe the taste is as always awesome...even my son(1.6 yrs) had some with more interest...So as they say, grandma's recipes and mom's recipes r always gr8, its really taste soo good...and here it goes:-

Ingredients


1/2 cup rice
1 cup black gram - without outer skin (chopa-chhada biri)
1/2 cup Mango milkshake or as needed
1 cup finely chopped mangoes
1 1/2 cup sugar (chini)/jaggery(guda)
3-4 green cardamom(crushed)
Few chopped Dry fruits
2 tsp of black pepper powder
ghee or refined oil
1/2 tsp salt
1 tsp Baking soda

Method


Soak the rice and black gram in water in separate bowls for about 4-6 hours.
Wash them thoroughly and grind the rice to a coarse paste and grind the grams to a fine paste...
Do not use much water for grinding..
Mix together both the batters by adding mango milkshake as needed to make a smooth and thick batter..
Add mango pieces, dryfruits, salt, sugar/jaggery,black pepper powder, crushed cardamom and baking soda to the batter and mix well.
Keep it covered for about 1 hour for self-fermentation.

Pre-heat the microwave/pressure cooker.
Form a thin layer of oil/ghee in the surface of the cooker/baking disk.
Add a layer of the batter about 1-2 cm thick.
Spread ghee over it.
For cooking in microwave, just bake it for 30-40 mins.

For cooking in the pressure cooker, cook it by closing the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for 40-50 mins.
Now poda pitha is ready.

When the pitha comes to normal temperature take it out carefully, and cut it into desired shapes.
Serve like this or with milk and ripe mango pieces, dalma, kheer or any other curry of ur choice.... enjoy..:-)

Sending this to Ayeesha's Any One Can Cook

and Vatsala's Friday Potluck

Chettinad Urulai Roast

Radhika of Tickling Palates had sent out an email about couple of weeks back about this new event called 'Blog Hop Wednesdays'....I got excited from that time and later it was decided that we (about 40 of us and counting) would be paired with one blogger every other week and we need to post a recipe from our partner's blog on alternate Wednesdays. The pairing schedule has been painstakingly worked out by Radhika..:-)


I thought this would be another opportunity to get to know new bloggers and also push us into learning new things along the way...For the first week, I have been paired with Kaveri of Palakkad Chamayal,  she has a lovely blog with many traditional SouthIndian recipes...I had a very wonderful time browsing through her yummy space...:-) 


After going through all the recipes, as to what to showcase from her blog, I chose this Chettinad Urulai Roast ...Chettinad is a small region in the state of Tamil Nadu. It is very famous for its spicy and aromatic cuisine...and i love chettinad cuisines....But I chose this recipe as my son loves to eat potatoes and this recipe contains baby potato with urad dal powder and u cant believe the taste is out of the world...its indeed a gr8 combo...really unbelievable...I have not  made any changes to the original recipe to keep the authenticity of the recipe....and here it goes:-

Ingredients

Baby Potatoes – 250 gms

Salt to taste

Dry Roast and Powder

Split Urad Dal – 1 to 2 tsps
Dried Red Chillies – 2 – 3
Whole Black Peppercorns – 5 – 6

For Seasoning

Oil – 2 – 3 tsps
Mustard Seeds – 1 tsp
Hing – 1 pinch
Turmeric Powder – 1 Pinch
Curry Leaves a few

Method

Boil and peel the baby potatoes.
Heat a Kadai, dry roast the split Urad dal. Once it starts changing color add the peppercorns and red chillies. Roast until Dal turn nice and brown. Cool, grind and keep aside.
In the same Kadai, add oil. Once oil is heated, add the mustard seeds and hing. Next add the turmeric powder and the curry leaves.
Next add the boiled and peeled potates. Give it a good stir. Add salt to taste and sauté for a about 5 mins.

Finally add the spice powder and mix well.

Serve hot with rice/roti...enjoy...:-)

*Note:

1. If baby potatoes are not available, use big ones. 

Boil and cut them into medium sized chunks.
2. Adjust spice according to your taste and u could also add sliced onions and garlic to this. Saute these before adding the potatoes.

Check out what's cooking at my fellow blog hoppers spaces.

Sending this to Ayeesha's Any One Can Cook