Thursday, October 31

Choba Ki Poori..(Diwali Snacks)

Choba Ki Poori.. You can call them as a (Big Gujia). choba ki poori method is same as gujia but without khova and they are big in size. This is muslim family recipe, they cook this on special occasions like marriage. From a bride side they have to cook this and send it to the grooms house before the day of marriage.. There are many other occasions we cook this if I start then I don't think one post will be enough to tell every thing.

This is my Husband's first Diwali away from home and I don't want him to miss anything because of that only I'm trying my best to make him not to miss anything. I cook gujia very often as he loves to eat them , but this time I wanted to try out something new for him so I thought of this recipe and it turn out to be tasty and he loved it. This is not the only thing, I have lots of plans and many dishes to cook. Hoping for the best :-)

Happy Diwali to my all blog readers and to my friends. May god bless you all with lots of happiness and many more years like this with your family and friends :-)

Ingredient's For Filling.
100gm dry coconut
1+1/2 sugar
1/4cup dry fruits (almonds, raisin, pistachio and cashew)

Ingredient's For Poori.
2 cups of maida
2tbsp ghee/oil
Water (to make a dough)
Oil for deep frying.

Cooking Method For Filling.
Grate the dry coconut.
Chop the almonds, cashew and pistachio into vertical small pieces.
In a vessel, add sugar, grated coconut and all the dry fruits. Give them a nice mix and set it aside. 
Filling is ready.

Cooking Method For Poori's.
Mix maida and ghee. 
Now add water and make dough.
Take small amount of dough and make a small chapatti, put the filling, apply water to the corners of chapatti and fold it giving a semi- circular shape. Press the corners of the puri with your nails.
In a deep frying pan heat oil, and deep fry the pooris to golden brown. Take out on to a paper towel.
Choba Poori is ready to serve.
Store them into Airtight container for more then a week..

Monday, October 28

Tomato Bhat.. Street Style. (Tomato Rice)

Tomato Bhat.. (Tomato Rice) There are many recipes for tomato rice and every person cooks in different way. Even I cook tomato rice in many ways, when I have more time I cook in pressure cooker and when i'm in hurry I cook with left over rice. Specially this recipe saves lot of time and the taste is also very good.. This is the quick street style recipe with my touch.. The ingredients are very simple and can be cooked with left over rice and serve with boiled eggs and papad...

2 cup cooked rice
2 large tomato, 1 medium onion, 1 green chili ( finely chopped)
1tsp red chilli powder, 1/4tsp turmeric, 1/2tsp coriander powder
1/4tsp mustard seeds
5 to 6 curry leaves
2 dry red chilli
1/4tsp channa dal, 1/4tsp urad dal
3tbsp Oil
Salt to taste.

Cooking Method.
In a deep frying pan, add oil, when oil is hot, add mustard seeds, curry leaves, dry red chilli, channa dal and urad dal, when they start spluttering. Add chopped onion and green chilly, fry for 2 to 3 minutes.
Then add chopped tomato, red chilli powder, turmeric, coriander powder and salt, fry till the oil start separating.

Now add the cooked rice and give a good mix. Then add the boiled eggs to the rice and lower the flame and let it cook for another 5 minutes, keep stirring in between..
Serve hot with Boiled Eggs and Papad.

Thursday, October 24

Chutney Wala Aaloo.. (Potato With Garlic And Coriander Chutney)

Chutney Wala Aaloo... This is very famous dish in UP and Bihar states in India, almost in every house this would be the morning break fast with pooris... Already I have 2 or 3 posts of different version of this dish, but I cook this often, because of the garlic taste in it.. In my opinion this dish should be eaten when you have nothing to do, just sit in one place and eat. I'm telling you, you will eat more then 4 to 5 pooris with this sabji. Usually my H wants me to cook this on weekends so that he can enjoy slowly and he don't have to rush to office after eating... This can be served as a side dish or even as a starter or snacks..

3 medium boiled potato (peeled and cut into big chunks)
4 cloves of garlic
Hand full of coriander leaves
2 green chillies
1/4tsp mustard seeds
1/4tsp cumin seeds
Pinch of turmeric
2tbsp Oil
Salt to taste.

Cooking Method.
In a blender, add garlic, coriander leaves and green chillies and grind it to a smooth paste, by adding little water.
In a deep frying pan, add oil, mustard and cumin, when they splutter, add grounded paste and turmeric and fry for 2 to 3minutes. Then add turmeric and salt, fry for another few sec.

Now add the boiled potatoes and mix them gently and cook till the potato are mixed well with everything, that will take about 3 to 4 minutes.. Sprinkle some more chopped coriander leaves on top.
Serve hot with Pooris, Roti's or as a Starters.

Tuesday, October 22

Omelette And Cheese Sandwich..

Omelette & Cheese Sandwich.. From past 2 to 3days I'm only having omelette and cheese sandwich for the breakfast.. Actually this is routine in my house that we eat bread and omelette atleast 3 to 4 times in a week, sometime I feel bore and try new recipe in the same ingredients... This is one of the best recipe of normal bread and omelette to cheese and omelette sandwich. To cook this sandwich you don't need and fancy ingredients or appliances, you can cook just with few ingredients like (eggs, bread, cheese and onion) and it taste great with juice or a cup of hot tea... It can be served as a snacks too..

2 eggs
4 slices of bread
2tbsp cheese (you can use how much you want)
1 medium onion, 1 green chili (finely chopped)
Pinch of black pepper powder
1tsp oil
1tsp butter
Salt to taste.

Cooking Method.
In a large mixing bowl. add eggs, onion, green chili, black pepper and salt, mix them all together, and make omelette by using 1tsp oil.
In a mean time apply butter on to the bread slices and set it aside.

Once the omelette is cooked, take out on to a plate. Then on the same pan place the bread slices and sprinkle the cheese on top, now place half omelette on top of the bread and sprinkle some more cheese on top and cover it with another bread, and fry both the side until golden brown on a slow flame..
Repeat the same process for rest of the bread..
Serve hot with Juice or Tea.

Monday, October 21

Instant Wheat Dosa..

Instant Wheat Dosa.. This is a very easy and healthy dosa prepared with just few ingredients (wheat flour, rice flour, curd and salt) and this is one of the healthy way to start your day or even when you have very less time to cook something healthy and delicious, then this is the best option.. There are many ways you can cook this wheat flour dosa, but I like this one because it looks neat like a normal dosa. or else wheat flour dosa usually looks very messy. This dosa batter is bit thick compare to the usual wheat dosa batter and it works very well on pan and keeps the kitchen clean. That is the most important thing I want in my kitchen.. Can change or add more ingredients according to your taste...

1 cup whole wheat flour
1/4 cup rice flour
1/2 cup curd or butter milk
1tbsp butter
1 cup water to make a dosa batter (you can even add more water if needed)
Salt to taste
Oil for applying on pan.

Cooking Method.
In a large mixing bowl, add both the flour and butter, mix it nicely.
Then add curd, salt and water, make a batter( batter should be the same consistency like normal dosa batter) and keep it aside for 2 to 3 minutes.

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter and make round shape dosa and pour little oil from top and cook till crispy on the edges.. Repeat the same process for rest of the batter.
Serve immediately with Coconut or Peanuts chutney..

Thursday, October 17

Chicken Bezule.. (Mangalorean Street Food)

Chicken Bezule..Chicken bezule is a popular appetizer which is sold in the streets of Mangalore. These are perfect little bites fit for a cocktail party or even as a snack... I adopted this recipe from Vah Chef, I really like watch his videos on youtube, not because he cooks good, I like the way he eats after finishing his cooking, that makes my mouthwatering... I watch his videos quite often and never try any of them, but this chicken bezule video tempted me so much that I tried it immediately. It was tasting like the same chicken which I had in mangalore long back... This is one of the best chicken starter to serve on a rainy day or even when you have guest at home. Make this street food at home by adding your love and serve...

1/2kg chicken (bite size pieces)
1tsp ginger garlic paste 
1tbsp lemon juice 
1tsp curd 
1tsp chilli powder , 1/2 tsp cumin powder, 1/2tsp coriander powder, pinch of turmeric
2 strands finely chopped curry leaves 
2 finely chopped green chilli
pinch of red food colour 
2tsp all purpose flour (maida)
1tsp corn flour 
Oil for deep frying.

Cooking Method.
Combine all the above ingredient's and Marinate for 2 to 3hours 
Heat oil in a deep frying pan and Fry the chicken pieces to crispy. Do not over crowd the pan. fry in a lesser quantity.
Then in the same oil deep fry few curry leaves and strain excess oil and sprinkle over the chicken..
Serve hot with sauce of your choice..

Tuesday, October 15

Masoor Dal Makhni.. (Whole Red Lentil Curry)

Masoor Dal Makhni... After I started cooking this whole masoor dal makhni I totally forgot about the dal makhni... I really feel this dal is more tastier and easier to cook. You don't need to add cream or milk it taste delicious even without any of the heavy ingredient's and gives the same taste as Dal Makhni.. I have tryded even with cream, but I like with out cream or milk.. You can change or add ingredients according to your taste.. Serve with Jeera Rice and Naan and take my words you'll also forget about the other dals...

1 cup whole masoor dal
1/4 cup rajma
1 medium onion, 1 large tomato, 2 green chillies
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin
Hand full of chopped coriander leaves
1/4 cup cream or milk (optional)
Butter 2tbsp
Oil 1tbsp
Salt to taste.

Cooking Method.
Soak the rajma for 3 to 4 hours, then in a pressure cook add whole masoor dal, rajma, salt and 2 cups of water and boil for 4 to 5 whistle on a low flame. After boiled take out from the pressure cooker and set it aside.
In the same pressure cooker, add butter and oil, when hot add cumin, onion and green chillies, fry to golden brown, then add all the masala powder, ginger garlic paste and tomato, fry all the masala till the oil start separating and keep smashing the tomato in between.

Now add the boiled dal and little water if required and give a nice mix, adjust the salt and close the pressure cooker lid and cook for another 2 whistle on a low flame.. Allow the pressure to go completely before opening the pressure cooker. Then mix in the coriander leaves and (cream or milk) give a quick mix and again close the pressure cooker.. Whole Masoor Dal Makhni is ready to serve.
Serve hot with Jeera Rice or Naan..

Friday, October 11

Masala Dosa..

Masala Dosa.. From past few weeks I was craving for Masala Dosa and Medu Vada very badly. I was not at all getting sleep in the night because I use to get dreams of Masala Dosa. Was feeling very lazy to go out and eat. For me it is bit difficult to eat all this stuff out side, because they use lot of oil and it becomes taste less when you tell them to cook oil-less, for that reason only I was stopping myself to eat out. Though my hubby kept telling me lets go and eat out..

Yesterday morning I though it was a high time now I should cook dosa at home only. The first thing I did in the morning was I soaked rice and dal to make the batter for dosa and vada. Then finished all the other activities like making red chutney, coconut chutney and potato paliya.. Then finally I cooked the dosa and vada for the dinner and ate peacefully.. It was tasting awesome and I was feeling like top of the world and so satisfying.. I din't even bother to take the pictures but some how I told myself to wait and clicked few picture just to post it.. Thought the pictures are not up to the mark but it is fine, will change the pictures later...

Ingredient's For Red Chutney (to apply on dosa)
6 dry red chillis
10 curry leaves
Small pieces of ginger
3 garlic cloves
1/4tsp cumin seeds
1tsp lemon juice
Salt to taste.

Ingredient's For Potato Paliya.
4 medium potatoes (Boiled and peeled)
1 onion, 2 green chilies, (finely chopped)
Hand full of chopped coriander leaves
10 curry leaves
1tsp mustard seeds
1/2tsp turmeric powder
2tbsp Oil
Salt to taste.

Ingredient's For Dosa Batter.
3/4 cup raw rice
1/4 cup urad dal (split black lentils)
2 tbsp cooked rice
2 tbsp poha (beaten rice)
1/4tsp fenugreek seeds
Oil for frying
salt to taste.

Cooking Method For Red Chutney.
Dry roast all the red chutney ingredients (except the lemon juice and salt) then grind them into fine paste by adding lemon juice, salt and water. and set it aside.

Cooking Method For Potato Paliya.
Mash the boiled potatoes and keep it aside
Heat Oil in a broad pan, and add Mustard Seeds and when they start to splutter, add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent
Add mashed Potatoes, Salt, Coriander and mix it together gently. Switch off the flame and allow it cool.

Cooking Method For Masala Dosa.
Wash the urad dal, raw rice and methi seeds. Soak in a little water along with the poha and cooked rice for at least 3 to 4 hours.
Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
Heat a non-stick tava and grease lightly with oil. when hot, sprinkle a little water, pour a ladle of batter, spread it around, into a thin crepe , then apply the red chutney and keep the potato paliya into one corner of dosa and cook.
Pour a little oil along the edges while cooking. When crispy, fold and serve hot with Sambar and Chutney.
Repeat the same process for the remaining batter.

Wednesday, October 9

Egg & Potato Masala Moong Dal.. (Pressure Cooker Version)

Egg & Potato Masala Moong Dal.. From past few weeks I'm feeling like to cook only that food which I use to eat before my marriage.. After my marriage my eating habit and food has changed completely. I use to be hardcore non-vegetarian I change my self to be just non-vegetarian.. I changed my cooking and eating habit just because of my hubby, because he don't prefer to eat non-veg that much and I don't wanted to eat alone. So instead of eating every day I made it to twice a month or sometime once in a week... Me being south Indian I love north Indian food from the beginning , I think for that only god gave me a my Husband :) I have just started cooking some selective food slowly and he is also eating. I'm sure if I cook south Indian food at least once in a week it is good for him to try out new dishes.. It is not like he don't eat completely, he eats some foods which favourite of all (Dosa, Idli, Sambar, Rasam etc) now enough of my story. Let me come to the recipe..

This masala moong dal with potato and egg is my family curry, we use to eat this most of the time for breakfast with hot roti's but I prefer with rice. So I use to save my dal for the lunch and then eat with rice.. Do try this unique combination to serve a different dish to your family member..

4 hard boiled eggs
2 medium potato (cut into big chunks)
1 cup split moong dal
1 medium onion, 2 green chilli, 1 large tomato (finely chopped)
1/2tsp turmeric, 1/2tsp coriander powder
1tsp ginger garlic paste
Hand full of chopped coriander leaves
Salt to taste.

For Tempering.
1/4tsp mustard seeds
10 curry leaves
3tbsp oil.

Cooking Method.
In a pressure cooker, add oil when it hot, add mustard seeds and curry leaves, when they splutter, add chopped onion and green chilli and fry them to golden brown.
Then add turmeric, coriander powder, ginger garlic paste and tomato, fry till oil start separating.
Now add moong dal. potato, coriander leaves and salt, give them good mix and add 2 cups of water, boiled eggs, again mix them and close the lid and cook for 2 whistle and allow them pressure to go completely before opening the pressure cooker..
Serve hot with Roti or Rice..

Tuesday, October 8

Okra In Coconut And Tamarind Curry. (Bhindi Ka Khatta Salan)

Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..

This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...

250gram fresh okra (cut into small pieces)
1/2 cup fresh chopped coconut
2 large tomato, 1 large onion, hand full of chopped coriander leaves
2 cloves, 1/2tsp cumin
2tsp ginger garlic paste
2tsp red chilli powder, 1tsp turmeric, 1tsp coriander powder
1/2 cup tamarind extract (you can use less or more according to your taste)
3tbsp Oil
Salt to taste.

For Tempering.
1/2tsp mustard seeds
10 to 12 curry leaves.

Cooking Method.
In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.
In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.
In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...
Serve hot with Plain Rice or Ragi Ball..

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