Friday, August 19, 2011

Green peas vadai | Pattani Vadai

Many people make paruppu vadai for ifthar.I made peas vadai which was very tasty and healthy also. I made with little Bengal gram dhal only compared to green peas. Made made it with ½ cup peas which gave me 9 vadas perfectly. We can try it out with green peas once in a while. Today for ifthar I made Masala sundal and green peas vada. With congee… so have a look and give a try. I posted Masala Vadai Long back, mentioned in that about Green peas.. but now tried it out again..want to share with u all... enjoy

Ingredients
½ cup Green peas (not fresh green peas)
¼ cup Bengal gram Dhal
¼ cup Onion chopped finely
5no red chilli
¼ tsp garam masala
2 tbsp Chopped coriander and curry leaves
1tsp   Ani seed (sombu)
A pinch of cooking soda (if necessary)
Salt to taste
Oil for frying Vadai
Instructions
Soak green peas and dhal in water for 2 hours or more than 2 hours. Drain water completely and  add red chilli to the peas with salt. Now grind in pulse in the mixer for 4 to 5 times. Do not add water while grinding.

Add all the other ingredients given like coriander leaves, curry leaves and aniseeds, cooking soda. Mix everything well and now make lemon size ball, flatten and deep fry in hot oil.
Serve it hot.
Im sharing this recipe with Fasting to Feasting IV :

Wednesday, August 17, 2011

Mattar Paneer


For this week Blog hop Wednesday , I went  to Ramya’s recipe index, I searched for paneer recipe. I got this awesome recipe “Mattar Paneer “, She has a good and wonderful blog . My version of Mattar paneer was  little bit different from hers. So I tried hers  and it was simply superb for plain parathas which I had for dinner yesterday.

Ingredients
Green Peas/Matar – ½ cup
Paneer cubes - 100 gm
For paste
Onion – 1 chopped
Cumin seeds – ½ tsp
Cardamom – 2 no
Cloves – 2 no
Cinnamon – ½ inch piece
Black Pepper corns – 5no
Ginger garlic paste - 1 tsp
Tomato - 1 no chopped
Chilly powder - ½  tsp
Turmeric powder - ¼  tsp
Garam masala powder – 1 tsp
Garnishing
Fresh cream - 1-2 tbsp
Coriander leaves chopped - to garnish
Oil
Salt

Method
Heat oil in a pan and add cumin seeds, cardamom,cloves,cinnamon and pepper corns. Saute for few seconds.  Add onions and saute well. Add ginger garlic paste and saute well . Add tomatoes, salt, turmeric, chilly and garam masala powder, and saute till tomatoes are soft and oil leaves the whole mass.
Switch off the stove , Allow it to cool. Grind to a smooth paste without adding water.

Heat a little oil in a pan and saute the ground  masala paste for a few minutes. Add ½  cup of water and bring it to boil. Add the green pea’s .Cover and cook till green peas are almost done. Now add the paneer cubes and combine well. Cook for some time. Add fresh cream and combine well. Garnish with coriander leaves. Yummy curry is ready. Enjoy with parathas or chappathi.

Check out recipes for Blog Hop Wednesday for this week " Click here "

Tuesday, August 16, 2011

King Samosas

I used to think making of this king samosas is a big thing and very tedious work. But when I saw this recipe in TV inspired me to do this samosas at home. It was simple and easy. 1 ½ cup of Maida gives us nearly 12 to 13 samosas. We can do it at home and we can make a healthier filling why to get it from outside. It was easy and very tasty too. I made this for ifthar today and I felt really happy when I made it myself.  Have a look and hope u all will surely like it.


Ingredients
Maida or all purpose flour  1 ½  cup
Butter or Dalda 1 tbsp
Cooking soda 1tsp
salt to taste
water to knead the dough

For the filling
Potatoes   2 no (boiled and diced)
Green chilies   2 to 3  (finely chopped) 
Coriander leaves chopped  4tbsp
ginger garlic paste  1 tsp
Salt to taste
Oil 1 tbsp 

Mix in a Separate bowl with little water
Turmeric powder  1 tsp
Coriander powder   2tsp
Red chilly powder  1tsp (according to taste)
Chat masala 1tsp (according to tase)
Cashew nuts  (finely chopped ) 2 tbsp
Cumin seeds  1/2 tsp
lime juice of 1/2 lime

Oil for deep frying

Method:
For the dough
Take the maida, salt Seive well to mix evenly  and  take butter and cooking soda in a bowl nicely mix well till u get a nice froth . now add the flour and crumble well u will find a crunchy effect in it..
 Start adding water little by little and knead properly .Make a stiff dough and let it rest for 15 to 20 min.

Inner filling :
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashews and turmeric powder mix it well and  cook for few min.The add the mixed masala which we mixed with some water and kept ready.Now add the diced potatoes, salt and coriander leaves.sprinkle the lime juice over it. we  can make any stuffing of our choice with many variations.

To Make Samosa
Make rolls of the dough depending on the size of samsosa we want. Roll the dough in a oval shape. Cut that  oval shape into half. Take that half apply water on edges ,take one end  bend it in canter and taking other end overlap it on the first edge making it a triangle or cone. Fill the cone with the stuffing and seal the edges of Samosa nicely (we will get the perfect shape.we can use the  spring roll sheet  also. Now fry the samosas in the oil till they turn golden brown.  Enjoy the samosas with green chutney  or tomato sauce.

I want to share this recipe with the Fasting to feasting - IV

Monday, August 15, 2011

Wheat halwa | Godhumai Halwa | Tirunelveli Halwa| Indian cooking challenge

Indian cooking challenge for July is really interesting for me. I can say it is a real challenge for me, because I am not very good in making sweets like halwa. When I saw this I was like yes come on u can do it.!!! Then there was many option for recipe given to us, I selected lataji’s recipe ‘TIRUNELVELI HALWA’ followed her recipe carefully. As she said I used the pukka cup measurement and it truned out to be yummy and wonderful. I remembered my days having this halwa in Coutrallam which is near tirunelveli. Thanks lataji for your recipe which was clean and clear. It was wonderful making this halwa "I can proudly say that i made halwa my self "!!!!  :)

            I used a cup which measures 125ml I used 1 cup of that for measuring wheat. And Same as she said I used three heaped measuring of the same cup  for sugar and  1 ½  cup of ghee, from the same cup.

Ingredients

Whole wheat 100 grams
Sugar 450 grams
Ghee 225 grams
For More taste
Blanched almonds
Roasted Cashews
Cardamom powder according to taste
Saffron strands (put in milk for half an hour)
Method
EXTRACTING WHEAT MILK:
Soak the whole wheat over night after washing. By morning it will look very clumsy with some elastic thread like formation over the wheat.
Grind adding water in a mixer /mixie. Strain the milk using a strainer . Return the husk to the blender and grind again by adding some more water. Strain and repeat the process till the husk loses  all its gluttonous.
                  Let this milk-like liquid stand for few hours. A thick precipitate will deposit on the lower part and the scum will float over the excess water that was added to aid grinding. After 2 to 3 hours hours, carefully remove the scum out, filter the excess water and leave the thick milk alone.  To the thick milk add three cups of water and mix well. This will be clean and white as milk, but thicker in consistency.
SUGAR SYRUP PREPARATION:
Place sugar with some water in a heavy bottomed pan on fire. Boil this down to thick syrup that forms a very strong thread while pressed and pulled apart between the thumb and forefinger. It will surely take some time to reach this strong thread , we need lot of patience for making this halwa. Keep the nuts, cardamom and saffron ready near you . Now add the blanched almonds and the wheat milk. Stir constantly. The wheat will cook to a very transparent mass with the sugar syrup.
When the mass is thick enough we can feel pressure while stirring continuously now time to add the saffron, cardamom powder and cashews. Keep the ghee cup near you and now add the ghee little by little. The ghee will first float and then mix wonderfully with the Wheat  mass.
Then everything will become thicker and mixing gets really harder. We can see the lovely colour gloss on the mass. Add the rest of the ghee and mix well. Switch the fire off. Leave the Halwa on the stove for some time. Transfer it to a bowl when cool and enjoy. you can fell that it melts while u have it.

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