Veggies and Cheese Toast Pakora...

Veggies and Cheese Toast Pakora... 

This is an ideal breakfast or snack for a rainy day with a garam /hot cuppa of Chai /Tea.... Today since it is raining heavily from morning, I am only thinking of pakoras and bhajiyas... Ufffff.... Could not resist my thoughts.. Finally had to make some thing fried.
This is an in between version of French toast and Bread Pakora. I have added vegetables, cheddar cheese, cottage cheese and green chutney for stuffing the bread and the batter is made with egg, baking powder, flour and cornstarch. It is crispy and filling too  with all veggies. It is eaten hot with green chutney and ketchup.
You can add any filling of your choice...

For the Stuffing 

Ingredients
1 small  Beetroot cut into cubes
1 small Carrot cut into cubes
1 small Onion cut into cubes
1 small piece of Red Cabbage chopped
5 Garlic cloves
1 tbsp Pickled Red Chillies or Green Chillies chopped
Few Coriander leaves chopped
Cheddar Cheese around 4 to 5 pieces
3 tbsp Cottage Cheese
Salt to taste
1/2 tsp Pepper powder

Method
Take a food processor or chopper. Add all the vegetables in the chopper and chop it fine, add both the cheese, churn the chopper. Add the salt and pepper and mix it. Take it out in a bowl.

For the Batter
Ingredients
4 Eggs
1/4 cup Milk
1/4 cup All Purpose Flour
2 tbsp Cornstarch
1 tsp Baking powder
Salt to taste
1/2 tsp Pepper powder

Method
Mix all purpose flour, baking powder and cornstarch together. Break the eggs into a mixing bowl. Whisk the eggs. Add the milk and whisk it once more. Add the mixed flour, whisk it. Add salt and pepper. Mix it.

To make the Toast Pakora
Ingredients
1 packet of Bread loaf
Stuffing
Batter
1/4 cup Green Chutney
Oil for frying

Method
Take 2 pieces of bread. Apply the green chutney on one bread and spread the stuffing on another. Place one piece of bread over the other. Cut it into a triangle. Repeat the process for other bread pieces. Take a frying pan. Add the oil and let it heat. Take 4 pieces of the triangle cut bread, dip it into the batter and fry it in the oil until brown in colour from both the sides. Take it out from the oil and keep it on the absorbent paper. Serve it hot with chutney, ketchup and garam chai, and enjoy the rains...

Gyeran-Bbang (Korean Egg Bread) with a twist...

Gyeran-Bbang (Korean Egg Bread)with a twist..

This is a popular Korean street snack. This is a sweet, hot and fluffy mini loaf of bread with a egg inside. The vendors selling Gyeran-Bbang have special moulds or machines in which they make this little egg breads. At home we can make in any cupcake moulds or a mini bread loaf mould or tray. It is made with eggs, all purpose flour, milk, vanilla essence, sugar, butter and baking powder. 

Here I have given it a twist by making it savoury. I have add very little sugar just for taste and have added salt, garlic powder and pepper. Have it hot. It's delectable. Make it to believe me. 

Inspired from Maangchi's post...

Here is the recipe from my kitchen...

Ingredients 

1 cup All Purpose Flour 

2 tsp Baking powder 

1 tbsp Sugar 

Salt to taste 

1 tsp Pepper powder 

2/3 tsp Garlic powder 

3 tbsp Butter melted

1 cup Milk

2 Eggs for the Batter 

6 Eggs for the Moulds

12 small pieces of Mozzarella cheese 

Oil to brush the mould

Method 

Take a mini loaf tray or a cupcake tray. Grease it with oil and keep it aside. Take a mixing bowl, add butter, sugar and 2 tbsp of milk. Beat it till the sugar has dissolved. Add another 2 tbsp of Milk and beat it well till fluffy. Add the rest of the milk and beat it. Add one egg at a time and beat it. Add the salt, garlic powder and pepper powder. Beat it once. Add the baking powder. Beat it once more. Finally add the flour and beat it well. Take the greased loaf tray. Pour the batter into each mould, filling only 1/3 of the mould. Break a egg in the centre of each mould on the batter. Add 2 mozzarella cheese pieces into each mould on the side of the yolk. Bake at 200 degrees celcius for 15 minutes in a preheated oven. If you want a little hard egg then bake for 20 minutes in the oven. Once done, take it out from the oven. Cool it a bit. Run a knife around the edges of the mould and remove it from the mould. Enjoy it hot.

Paya Nihari

Paya Nihari 

Nihari is a stew, usally slow cooked overnight which consist of meat mainly cooked with bone marrow. It can be made of trotters (Paya) too.
The word Nihar originated from the Arabic word "Nahar" which means "day" as it was typically served after sunrise Fajr prayers.
This dish was first developed in the 18th century, in either Delhi or Lucknow, by the Mughals. According to many sources, Nihari either originated in Old Delhi (Jama Masjid and Daryaganj areas) in the late 18th century during the last stage of the Mughal Empire or in the royal kitchens of Awadh. The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon prayer). Later on, it became popular among the labourer class for morning breakfast.
Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers. Whenever there were massive constructions involved and the kings served meals free to labour and also paid them.This dish is now cooked all over south Asian countries. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they eat it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It is served with Paratha, Naan or Kulcha.
(Net Source)

Ingredients
8 Paaya (Lamb trotters) cleaned and washed properly
1 Onion chopped
1 Onion sliced, fried and crushed
1 Tomato puree
2 tbsp Ginger Garlic paste
4 Green Chillies slit
2 tbsp Coriander
2 tbsp Mint leaves
4 Clove
2 Cardamom
1 Cinnamon stick
4 Pepper corn
1 tsp Turmeric powder
1/2 tsp Chilli powder
2 tbsp Nihari Masala powder
Salt to taste

2 tsp Flour 
3 tbsp Oil

Method
In a pressure cooker, add the paya, a tbsp of ginger - garlic paste, chopped onion, cloves, cinnamon, cardomom, 1/2 tsp  turmeric powder, salt and 2 cups of water. Cook at medium heat and give 10 whistles or cook till the payas are tender.
Take a pot, heat the oil, add rest of the garlic - ginger paste. Sauté it for a minute. Add the tomato puree and sauté for another minute. Add red chilli powder, remaining turmeric powder and nihari masala, stir and cook it for a minute. Add the cooked paya along with the curry in which the paya was boiled. Add 2 cups of water. Mix well and let it simmer on low flame. Add the coriander leaves, mint leaves, green chillies and fried onions keeping 1 tbsp of fried onions for garnishing aside.  Continue simmering for 20 minutes on low flame. Take the flour in a bowl, add 4 tbsp water and mix it. Add the paste into the pot. Stir and simmer for 2 minutes more. Remove from the flame. Garnish with coriander leaves, mint leaves and fried onions. Serve hot with naan, kulcha or paratha.

Nihari Masala
Ingredients
10 Dry Red Chillies
1/2 tsp Fennel seeds
2 tsp Cumin seeds
2 tsp Coriander seeds
2 tsp Pepper corn
2 Cloves
2 Cardamom
1 Cinnamon stick
1 Star Anise
1Bay leaf
1 tsp Kashmiri Chill powder
1/2 tsp Ginger powder
1/4 tsp Nutmeg powder
1/2 tsp Turmeric powder

Method
Dry Roast all the above ingredients except turmeric powder and nutmeg powder. Let it cool. Add the roasted spices, nutmeg powder, ginger powder, kashmiri chilli powder and turmeric powder into a grinder. Grind the ingredient into a fine powder. Store it in a dry glass container.  

Tilapia Mach Shorshe Bata Diye Jhal.. / Telapia Fish cooked in Mustard Gravy......

Tilapia Mach Shorshe Bata Diye Jhal.. / Telapia Fish cooked in Mustard Gravy...... 

I have a small pond next to my house, where the villagers come and fish sometimes. It's a bliss to have that pond as so many small birds comes and catches their feed. You can see the fishes playing in water. I can just spend some hours sitting in the balcony, just seeing the movements of the water. The sound of the birds that come to fish takes you to a different world, way from the urban life. Life away from the city is indeed a bliss. Some times the villagers sell their catch for the day. Fresh catch taste so different from the market fish, the fish just melts in your mouth, the taste is simply divine. The other day my husband got some tilapias from the villagers. I was thrilled as I love cleaning them. As he got the fish home, the high command order too followed... "Today please make Shorshe Bata Mach".... I said ok, but will keep some fish back for the fish roast.. We both agreed upon and here is the recipe for Sorshe Bata... 

Here I have used Sunrise Mustard for the paste. This is a rich gravy and hence any dish with mustard paste is called Jhal. You can make it just with mustard paste, but  I have added ginger, garlic, coconut, chillies and curd to enhance the taste.. Little poppy seeds too can be added. It can be had with hot steaming rice. 

For the Mustard Paste..

Ingredients 

3 tbsp Sunrise Mustard powder

1 big Garlic clove

1 small piece of Ginger 

4 to 5 Green Chillies as required 

3 tbsp Curd

2 tbsp fresh Coconut grated or Desiccated Coconut

Salt to taste 

Method

Add all the above ingredients in the grinder and blend it well. Keep it aside for 15 minutes. 

For the Macher Jhal.. 

2 Telapia Fish cleaned and cut into 2 pieces or can be kept whole

2 to 3 Green Chillies slit lengthwise 

Few Coriander leaves chopped 

Mustard paste 

1 Tomato cut into 4 pieces lengthwise 

1/4 tsp Kalonji /Nigella seeds 

1/2 tsp Turmeric paste

Salt to taste 

1/4 cup Mustard oil for fry the fish 

1/2 tsp Raw Mustard oil for garnishing 

Method

Take the fish and apply 1/4 tsp Turmeric powder and salt. Keep it aside for 10 minutes. Take oil in a wok, heat it up till smoking point. Reduce the heat, add the fish and fry till brown on both the sides. Remove the excess oil and leave 3 tbsp oil back in the wok, add kalonji and green chillies in the oil, let it crackle. Add the tomato and sauté it for a minute. Add the mustard paste and the remaining turmeric powder, stir it and cook it for 2 minutes on medium flame. Add 1 cup of water. Stir and let it simmer for 15 minutes. Add the fish and cook for 2 minutes. Garnish with coriander leaves and mustard oil. Serve it with hot steaming Rice... 

Chilli Garlicky Cheese Rice -Potato Pops

Chilli Garlicky Cheesy Rice - Potato Pops...

These can be served as tea time snacks or starters. These are vegetarian pops. I love the taste of the melted mozzarella. These are easy to make. Must serve it hot.. 

For the Stuffing

Ingredients

1/2 cup Grated Cheddar Cheese

1 cup Mozarella grated  

1/2 cup Cottage Cheese crumbles or grated 

1 tsp to 2 tsp Green Chillies minced as required 

1 tsp Garlic minced 

Salt to taste 

Method

Mix all the above ingredients together and keep it aside. 

For the Potato - Rice Pops 

Ingredients 

1 cup cooked Rice mashed 

2 Large Potatoes boiled grated

1 cup or 3 to 4 end slice of the Fresh Bread crumbs

1/4 cup Spinach Puree 

Salt to taste 

1 tsp Oil

Method

Mix all the above ingredients together well and make a dough. If you feel the dough is too sticky to handle then add some more bread crumbs. Add a tsp oil and knead it well. 

To Fry the Pops 

Ingredients 

Stuffing

Dough

1 cup Fine Semolina 

Oil to fry 

Method

Take a small portion of the dough, flatten it.Place some stuffing in between the dough. Press the stuffing in the center and close the edges of the dough. Roll it into a ball. Repeat the process till all the pops are ready. Toss them in semolina. Heat the oil in a fry pan. Fry the pops till golden brown on full flame. Remove it on an absorbent paper. Serve it hot with tomato ketchup... 

P.S. Take Fresh Bread and grind it to make fresh bread crumbs. 

The dough is a bit sticky, to handle the dough apply oil on the palms. 

Please roll the pops well after the stuffing is done, or else it can break and the cheese can ooze out. 

Instant Kanchipuram Idlis

Instant Kanchipuram Idlis

I remember my best friend's gradmother Patti. Some of the people though they are no more in this world, they will always remain in my heart forever, she is one of them. As a teenager I use to visit my friend's house everyday, infact it was my second home. Patti use to make many Tamilian dishes and I picked up few of them from her, though few of the dishes are forgotten and few I remember. One of the dish was Kanchipuram Idlis. She used black lentils with skin and rice, soaked it over night and she use to ground it on a stone grinder. Then the batter was left to ferment overnight and it was seasoned with salt, some curry leaves, mustard seeds, chana dal, few peppercorn, few broken cashwenuts and 2 pinch of asafoetida. Then the rest of the process remained the same for making the idlis. She served it with coconut chutney and milagai podi which was again homemade. 

      Here I followed the recipe but since it is an instant idli, it was not kept for fermentation. I used Eno, but soda bicarbonate can also be added if there is no Eno. It helps in instant fermentation and incoperates air in the batter. I added desiccated coconut in the batter as I love it. Also I replaced rice with idli rawa and oats...

For the Seasoning 

Ingredients 

1/4 tsp Bengal Grams / Chana Dal

1/2 tsp Mustard seeds

1/2 tsp Pepper Corn crushed 

Few broken pieces of Cashwenuts 

1 tsp minced Green Chillies 

Few Curry leaves

2 Pinch of Asafoetida 

1 tbsp Ghee 

Method 

Take a pan and add ghee in it. Let it. Heat add the chana dal, stir it for a minute. Add the mustard seeds, let it crackle. Add peppercorn and few Cashwenuts, stir it for a minute. Add the green chillies and curry leaves. Stir for another minute. Add asafoetida and stir it for few seconds. Remove it from the flame. 

For the Batter 

Ingredients 

1 cup Oats

2 cups Idli Rawa

1/2 cup Split Black Lentils with skin soaked for an hour

2 tbsp Desiccated Coconut

Salt to taste 

1 tsp Eno / Soda bicarbonate 

1/2 cup Curd

Water as required 

Seasoning 

1 tbsp Seasam oil

Method

Grind the soaked lentils in a grinder. Remove it in a mixing bowl, add oats, ldli rawa, coconut, salt, curd, seasoning and water as per required to make a batter. It should be dropping consistency. Add eno. Mix it and let it stand for 10 minutes. Take idli moulds and apply seasam oil on it. Add the batter and steam it till done. Serve it with chutney and sambhar.

Garlicky Chilli Cottage Cheese and Veggies Stirred Fried....

Garlicy Chilli Cottage Cheese and Veggies Stirred Fried....

This is a vegetarian starter dish. I love this dish for its garlicy flavour and spiciness.

For the Sauce 

Ingredients 

2 tbsp Soya sauce 

2 tbsp Green Chilli sauce

2 tbsp Tomato Ketchup 

2 tbsp Vinegar

2 tbsp Cornflour 

Salt to taste 

4 tbsp Water

Method 

Take a bowl and mix all the above ingredients together.

For the Stir Fried Cottage Cheese and Veggies..

Ingredients 

500 grams Cottage Cheese cut into cubes 

2 Onions cut into cubes 

1 Green Capsicum cut into cubes 

1/2 Red Capsicum cut into cubes 

1/2 Yellow Capsicum cut into cubes 

2 tbsp Garlic minced 

6 Green Chillies cut lengthwise  

Sauce 

1/4 cup Water 

1/4 cup Oil

Method 

Take a wok. Heat the oil. Fry the cottage cheese in batches till brown in colour. Remove it from the oil and keep it aside on an absorbent paper. Keep 2 tbsp of oil in the wok and remove the excess oil out. In the same oil add the garlic. Stir fry it for 1 minute. Add the onion. Stir fry it till the onions are translucent. Add the capsicum and green chillies. Stir it for 2 minutes. Add the Cottage cheese. Stir it and cook for 2 minutes on high flame. Add the sauce. Stir it for another 1 minute. Add the water, stir fry it on full flame till the sauce incoperated with the veggies and cottage cheese well.  Serve it hot as a starter.

Eggless Black Forest Cake

Eggless Black Forest Cake...

It  is made with Chocolate Sponge cake, Strawberry jam, Whipped cream, Chocolate shavings and Cherries. It is soft and moist. Have it chilled. 

For Moist Chocolate  Sponge Cake (Eggless)

Ingredients

115 grams Self Raising Flour

2 tbsp Coco powder

200 grams Condensed Milk

60 grams Butter Melted 

1/2 tsp Baking Powder

1/2 tsp Soda bi carb

100 ml Club Soda 

Method

Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake completely on a cooling rack.  

For the Black Forest Cake

Ingredients

Chocolate sponge cake

2 cups of chilled Whipping Cream

1/4 cup Icing sugar

1 tsp Vanilla essence

4 tbsp Strawberry Jam

4 tbsp Water

1 cup Chocolate shavings

10 glazed Cherries

Method

Cut the cake in to half. Take 1 tbsp of Strawberry jam and 4 tbsp water and mix it. Take a steel mixing bowl. Add the whipping cream. Beat it till it forms a soft peak. Add vanilla essence and icing sugar. Beat it well till it forms a proper peak. Take one slice of the cake. Sprinkle half of the strawberry jam water mix on the cake. Spread the whipped cream and then spread the jam. Take the other slice of the cake. Sprinkle the remaining strawberry jam water on the cake. Place the cake slice on the strawberry jam. Now with the rest of the whipped cream cover the cake. Refrigerate the cake for 10 minutes. Put the second layer of whipped cream on the cake. Decorate the cake with the chocolate shavings. Decorate the outer rim of the cake with the whipped cream with the help of a nozzle. Add the glazed cherries. Chill the cake before serving.

Malaysian Prawn Dalcha....

Malaysian Prawn Dalcha....

Malaysian Dalcha is an adaptation of the Indian Dalcha made by the Indian Muslim population living in Malaysia. It is made during gatherings or had in breakfast.... Basically it is made with mutton or chicken or can be made vegetarian too. 

It is made with split pigeon peas (Toor dal) and vegetables like potatoes, cauliflower, eggplant, carrot, turnip, french beans etc. It's a kind of Stew  with coconut milk added to it. 

Here I added Prawns to the vegetables available in my kitchen... 

Ingredients

250 grams medium sized Prawns cleaned 

1/2 cup Split Pigeon Peas washed and soaked for 30 minutes 

1 Onion chopped 

4 Garlic cloves cut into pieces 

2 Green chillies cut into pieces 

1 tbsp Ginger Garlic paste 

1 tbsp Tamarind paste 

1 Potato peeled and cut into cubes 

1 small Carrot cut into cubes 

2 Drumsticks cut into pieces 

2 Tomatoes chopped 

Few Curry leaves 

2 tbsp Malaysian Curry Powder 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 Star Anise 

1 small piece Cinnamon 

2 Cloves 

2 Cardomom 

6 Pepper corns 

1 cup Coconut Milk 

4 tbsp Oil 

Few Coriander leaves chopped for garnishing

Method 

Boil the split pigeon peas in 2 cups of water till cooked. Take a wok. Add oil. Fry the prawns in oil with 1/4 tsp Turmeric powder and salt. Remove it and keep it aside. In the same oil add the star anise, cloves, cinnamon stick, pepper and cardomom. Let it crackle. Add the curry leaves. Sauté it for a minute. Add the ginger garlic paste. Sauté it for 2 minutes. Add the chopped onions,  garlic and chilli. Sauté it till the onions are translucent. Add the drum sticks, carrot and potato. Stir it for a minute. Add the tomatoes.  Stir it. Add the spice powder, turmeric powder, chilli powder, salt and tamarind paste. Stir it and cook for 2 minutes. Add 6 cups of water. Cover and cook till the vegetables are almost done. Add the boiled dal. Stir, cover and cook for another 5 minutes. Add the prawns and coconut milk. Stir and cook for 2 minutes more. Garnish with coriander leaves. Serve hot.

Malaysian Curry Powder 

Ingredients

4 tbsp Coriander seeds

1/2 tbsp Cumin seeds

1/2 tbsp Fennel seeds

1/2 tsp Fenugreek seeds 

10 dried Red Chillies 

1/2 tbsp Pepper Corns 

1 medium size Cinnamon

6 Cardomom 

2 Cloves 

1 Star Anise 

1/2 tbsp Rice 

2 tbsp Tumeric powder

Method 

Dry roast all the above ingredients except turmeric powder till light brown on a low flame. Remove it from the flame and let it cool. Add roasted spices and the turmeric powder into the grinder and grind until it becomes a fine powder. Store it in a dry glass container.

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing

Ingredients

1 small bunch of Coriander leaves chopped

1 small Raw Mango chopped

2 Green chillies

1 small piece Ginger sliced

Salt to taste

Method

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad

Ingredients

2 cups of boiled Chickpeas

1 cup of Cottage Cheese cut into small pieces

2 Cucumber cut into small cubes

2 Tomatoes cut into small cubes

1 Onion chopped

Few Coriander leaves chopped

1 tbsp Lime Juice

Green Chutney

Salt to taste

2 tbsp Mustard Oil

Method

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Mete Chorchori (Dry Liver Curry)

Mete Chorchori (Dry Liver Curry)

It is an old dish from Bengal. It is basically made with Mutton Liver, but you can use Chicken Liver too. Here I have made it with Chicken liver. This can be servered as a side dish and can be eaten with Paratha and Roti or Rice. 

Ingredients

250 grams Chicken Liver 

2 Potatoes cut into cubes and rubbed with Salt and 1/4 tsp Turmeric powder 

1 small Onion paste

1 big Onion chopped 

2  Tomatoes puréed

1 tsp Ginger paste 

1 tsp Garlic and Chilli paste 

1 Bay leaf

1 Cardamom crushed 

2 Cloves crushed

1 small piece Cinnamon 

6 Pepper corns 

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder

1/2 tsp Sugar 

Salt to taste 

3 tbsp Mustard oil 

1 Green Chilli chopped for garnishing 

Method 

Marinate the liver with 1/4 tsp turmeric powder and salt for 30 minutes. Add oil in a wok. Heat it till smoking hot. Reduce the flame. Add the potatoes and fry it till light golden in colour. Remove it and keep it aside. In the same oil, add the cloves, cardamom, cinnamon and pepper corns. Sauté it for 2 minutes. Add the bay leaf and the chopped onions. Sauté it till light brown in colour. Add the ginger garlic and chilli paste. Sauté it for 2 minutes. Add the onion paste. Sauté it for 2 minutes. Add the liver pieces. Stir and cook for 5 minutes. Add the potatoes. Continue to stir and cook for 3 minutes more. Add the tomato puree and stir. Add the powder spices, salt and sugar. Stir and let it simmer for 2 minutes. Add 1/2 cup water. Cover and cook till the water dries up. Garnish with chopped chillies. Serve it hot.

Masala Akki Rotti with leftover Rice

Masala Akki Rotti with leftover Rice....

Akki rotti is a rice-based dish, extremely popular from the state of Karnataka.It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough.Traditionally some oil is spread on the skillet and a small amount of the dough is place on the skillet and spread to a thin sheet. Oil is then drizzled on the the Rotti. It is cooked until the Rotti is brown on both the sides. It is served hot and is eaten along with chutney. Another way of making akki rotti is to spread the dough over a plantainleaf or a plastic sheet and then cooked on the skillet. The dough should be made just when you are making the rottis.

Here I have made it with leftover rice and rice flour with onion, green chill, coriander leaves and spices. 

Ingredients 

2 cups Left over cooked Rice

1 1/2 cups Rice flour

1 Onion chopped

2 Green chillies chopped

1 tbsp Coriander leaves chopped 

Salt to taste

1/2 tsp Garam Masala

1/2 tsp Red Chilli powder

1/2 tsp Turmeric powder 

1/2 tsp Cumin seeds 

4 tbsp Oil 

Method 

Mix all the above ingredients except oil well and form a dough. Add a tbsp of oil and knead it well. If the dough is sticky add more rice flour. Take a lime size portion of the dough. Roll it into a ball. Take a plastic sheet. Apply water on the sheet. Place the ball on the sheet and with the help of the finger start pressing the ball and spreading it. It will be sticky, apply water on the fingers. Heat a skillet, very gently left up the plastic sheet, turn it upside down and with the other hand remove the plastic sheet out. The Rotti may crack. Place the the Rotti on the skillet and seal the cracks. Cook the Rotti for 2 minutes. Trun it. Drizzle it with oil. Cook it till brown on both the sides. Serve hot with chutney.

Phodshi with Prawns

Phodshi (Monsoon Green Vegetable) 

This green leafy vegetable is found only during monsoon. This vegetable growns in the forest patches and are sold by the tribals in the local markets, but it is not commonly eaten by people. I discovered this vegetable as the lady working for me had got it. Don't know what it is called in other languages, but here in Mumbai it is called Phodshi. It resembles like spring onion, but it is distinctly different and even a bit bitter. If you get this vegetable, you must try this vegetable... You can make this vegetable in many ways, just simple seasoning of garlic and green chillies or add moong dal to it. I cooked this leafy vegetable with prawns... It's a simple dish.. But taste great with hot rice or chapati.. 

Ingredients

2 bunches of Phodshi (remove the white part and use the green leaves) 

1 Onion chopped 

1 Tomato chopped

4  Garlic cloves minced

2 to 3 Green Chillies chopped

10 to 12 medium size Prawns cleaned and de shelled 

Salt to taste

1/2 tsp Turmeric powder

3 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the prawns, sprinkle salt and turmeric. Stir it and fry. Take it out and keep it aside. In the same oil, add garlic, chillies and onions. Stir fry it till the onions are translucent. Add the green leafy vegetable, tomato, salt and turmeric. Stir it and cook for 2 minutes, add the prawns. Cook till all the water in the vegetable has dried up. Serve hot with rice or chapati. 

Chettinad Mutton Chukka / Spicy Dry Mutton

Chettinad Mutton Chukka / Spicy Dry Mutton 

It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish. 

I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too. 

Ingredients

500 grams Mutton 

2 Onions chopped 

1 tbsp Ginger Garlic paste 

1 Garlic pod peeled and cleaned 

3 to 4 or more Green chillies slit lengthwise 

Few Curry leaves 

Few Coriander leaves chopped 

1 tsp Pepper powder

1 tsp Chettinad Masala powder 

1/2 tsp Turmeric powder 

Salt to taste 

1/2 tsp Fennel seeds 

2 Dry Red Chillies broken 

1/2 cup Curd

2 tbsp Oil 

2 tbsp Ghee

 

Method 

In  a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and  salt. Mix it and let it marinate for 1 hour. 

Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes.  Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3  minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot. 

For Chettinad Masala Powder

Ingredients 

10 Dry Red Chillies

2 tsp Cumin seeds 

3 tbsp Coriander Seeds 

1 1/2 tbsp Fennel seeds 

1 tbsp Poppy seeds 

2 medium sticks Cinnamon 

6 Green Cardamom

1 tbsp Peppercorns 

1 Star Anise

Method

Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

Ma'amoul

Ma'amoul 

Ma'amoul are small shortbread pastries filled with dates, figs, pistachios or walnuts. They are made in the shape of balls or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma'amoul with date fillings are often known as menenas.

They are very popular in Jordan, Palestine, Syria, Lebanon, and other Levantine countries, and highly demanded in the Persian Gulf States. Many households keep a stock of them all year round, but they are particularly made during festivals and celebrations... 

Information from Net ....

There are different ways of making it.. 

If we don't have Ma'amoul mould then we can use any mould which is available.

For the Dough

Ingredients 

1 cup  Fine Semolina

1 1/2 cup  All Purpose Flour 

1/2 cup Powder Sugar 

1/2 cup Milk powder 

1 tsp Dry Yeast 

1/4 tsp Salt 

2/3 cup Butter Room temperature 

1/4 cup Oil 

1/4 cup Lukewarm Water 

1 tsp Orange essence or 1 tbsp Orange Blossom Water 

Method 

Take yeast and lukewarm water. Mix it in a cup and keep it aside. In another mixing bowl, add the butter and oil. Beat it till  fluffy. Add the sugar and beat it. Add yeast water and orange essence. Beat it again. Add all purpose flour, semolina, milk powder and salt. Mix it to form a dough. Keep it aside.

For the Stuffing 

Ingredients 

1 cup Dried Figs ground 

1/4 cup Walnut ground

½ cup Pistachios ground 

¼ cup Brown Sugar

Method 

Take fig and walnut in a bowl, mix it together. Similarly mix pistachio and brown sugar, mix it together. This will make 2 different stuffings.

For the Cookies 

Method 

Divide the dough into equal small size balls. The portion should be the size of the mould. Take a dough ball. Flatten the  ball using your palm and create a hollow in the centre. Place any stuffing desired in the centre. Press the stuffing and close the edges of the dough.  Press the edges and seal well. Press it into the mould. Gently  remove the cookie from the mould. Prepare the rest of the cookies in the same manner. Place the cookies in a rows, on a greased baking tray. Bake it at 180 degrees celcius for 20 minutes till brown in colour. Remove from the oven and let it cool.

Moroccan Bread (Khobz)

Moroccan Bread (Khobz)

It's a flat bread and made in every household and is had with soups, vegetables and gravy dishes. It can be made with All Purpose Flour or Whole Wheat Flour and Semolina. Very easy to make and healthy too when made at home. 

Moroccan Bread 

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.