Happy Ugadi

Wishing all my readers a very happy and prosperous New Year! Happy Ugadi :)

Here is the recipe for quick and easy doodh (milk) pedas sans the long process of reducing milk for hours!


Ingredients -


2 cups of Powdered milk
1 can (14oz) of Condensed milk
1 stick of unsalted butter
1/3 tsp of Cardamom powder
A few Pistachios and Raisins to decorate


I have here 2 different methods, please feel free to follow anything you are comfortable with. They yield the same result :)


Method 1 -
1. Melt the butter in a bowl on a double boiler and add the powdered milk and condensed milk to it. Do not put the mixture over direct heat, since it burns very easily. 
2. Keep stirring the mixture continuously for about 4-5 mins until the condensed milk is absorbed completely, with no lumps. 
3. Cook this mixture for another 5-6 mins until the mixture leaves the sides of the bowl and starts coming together. It changes to a slightly darker color than you started.
4. Remove it from heat and add the cardamom powder, stir well.
5. Allow the mixture to cool, but still warm enough to handle. 
6. Apply a little ghee on you palms and take a little less than golf-ball size mixture and start rolling them in your hands to form a nice smooth ball. Lightly flatten them and place a pistachio or raisin on top to make them look pretty. 


Method 2 -
1. In a microwave safe dish, add butter and microwave until it just melts.
2. Add in powdered milk, condensed milk and mix well.
3. Microwave the mixture for 3 or 4 minutes, stirring it well after every minute.
4. After the 3-4 minutes, depending on the power of your microwave, or when it slightly changes to a darker color, and starts leaving the sides of the bowl, stop cooking.
5. Once the mixture has warm enough to handle, grease your hands with a little ghee and make balls.
6. Gently press the balls and flatten them.
7. Place a pistachio or raisin in the middle.


Enjoy them once it is completely cooled down. You can store it at room temperature for 4-5 days. 


Note - Method 1 above takes a little longer than Method 2, but it is good alternative if you do not have a microwave. 

Garlic bread rolls

Garlic bread rolls are cute little packets full of flavor and super easy to make. They can be served as appetizers or with some soup or pasta.

Recipe adapted from here. Thanks Prathibha!

Ingredients -
2 cups All purpose flour/Maida
1 Tbsp rapid rise Yeast
3-4 Garlic pods minced
3-4 green chillies minced
1 teaspoon of Red chilli flakes (optional)
Few sprigs of Cilantro finely chopped
3 Tbsp unsalted Butter
Salt to taste
1 tsp Sugar
Olive oil
1 Tbsp Sesame seeds for garnishing


Method -
1. Add the flour, salt in a mixing bowl along with 2 tsps of olive oil. Mix well so that the oil incorporates well into the flour.
2. Add couple of tablespoons of warm water in a small bowl and mix in the rapid rise yeast. Add sugar and stir. Allow the mixture to be frothy. Leave it aside for 10 minutes.
3. When the yeast mixture is frothy, add it to the flour and knead it into a smooth dough. It should be of chapati dough consistency.
4. Cover the dough with a wet towel and keep it aside inside the oven (switched off) for atleast about an hour.
5. Meanwhile, mix the minced garlic, green chillies, red chilly flakes, cilantro into unsalted butter (at room temperature). Add a little salt to taste.
6. After an hour, check if the dough resting has doubled in size. Give the dough a knead and start rolling out into about 8 inch discs/rotis, half an inch thick.

7. Smear the flavored butter evenly over the rotis. Roll them tightly to make a cylinder starting with one end.
8. Cut them into 2 inch pieces. Brush the outside with olive oil and sprinkle a pinch of sesame seeds on top.
9. Lay these on a greased baking sheet, and bake them at 350 F for about 20 mins, until the outer crust is golden and crispy.

10. Once done, allow to cool for 10 minutes. Serve them all by themselves or with some soup and pasta.

Orange Basundhi

This is a creamy mouth watering recipe which you will make over and over again. Basundhi is a very common sweet during festivals, weddings and many other celebrations in India. Added a little twist of orange to make it look more appealing and give a kick of new flavor. Here is the recipe -

Ingredients:
1 litre whole milk
11/2 cup sugar
1/4 tsp Cardamom powder
1 tbsp chopped almonds
1 tbsp chopped pistachios
1 Orange peeled and de-seeded
1 big tbsp Orange zest


Method -
1. Bring milk to a boil, until the milk thickens and reduces to half with constant stirring.
2. Reduce the flame and stir the milk regularly until you get a thick creamy milk.
3. Add sugar and mix until it dissolves and then add cardamom powder.
4. The cream layer formed on top of milk, after boiling it over and over again gives a nice texture to the milk.
5. Turn off the flame and let the milk cool down completely. 
6. Add chopped nuts and mix.
7. Once it cools down, pop it into the fridge overnight or for atleast 5-6 hrs. Cooling down also helps thickening of milk and forms a nice creamy layer on top.
8. Just before serving, afloat the orange slices on top and add fresh orange zest on top. The zest adds a nice sweet fragrance to the dish.


Serve it cold with extra chopped almonds,pistachios and devour!

Paddu

Paddu or Paniyaram as it is called in different regions is one quick fix which can be made as a evening snack or for breakfast. I made it for a potluck party as appetizer once. I remember mom used to make these with evening tea on the days dosas were for breakfast. It tastes even better with sour dosa batter! (fermented for more than a day). Gorge on them right out of the pan!

Here are the ingredients -
3 cups Left over Dosa batter 
1 big Onion, finely chopped
3-4 Green chillies chopped
1/2 cup of chopped Coconut pieces 
(substitute with a tbsp of grated fresh coconut)
1 tsp Rice flour
5 sprigs of Cilantro chopped
A few Curry leaves chopped 
Oil


Method -
1. Mix all the ingredients to the dosa batter. Make sure the rice flour is mixed well into the batter with no lumps. This is added to give a nice golden colour to the paddus. 
2. Heat the Paddu pan, and add a couple drops of oil in all holes.
3. Spoon the batter into each one of those about 3/4ths full. 
4. Add a few drops of oil on the batter in each hole and cover the pan with a lid.
5. Make sure the heat is on medium-high. 
6. After 2 mins or when they have a beautiful golden colour on them, turn the paddus over with a fork and let the other side cook, this time uncovered.
7. Once the other side is brown and crisp, take them out on paper towels.
8. Serve hot with coconut chutney or tomato chutney.

Gobi Manchurian

Gobi Manchurian...hmm...I was missing all the chats and fast food back in India and decided to try this at home on a Friday evening. This one is for all my friends and colleagues who loved the recipe.

Here are the ingredients -

1 1/2 cup - Besan/Chick pea flour

1 tsp Corn flour

1 tsp of Red chilly powder

1 Cauliflower, cut into bite size florets

1 Green/Red capsicum chopped (whichever you have, I used both half and half)

1 cup Cabbage shredded

2 medium Onions chopped

1/2 cup of Tomato ketchup

2 tbsp Tomato chilly sauce

3-4 Green chillies (may reduce according to taste)

1 Jalapeño chopped (optional)

2 cloves of Garlic, finely chopped

Finely shredded Cilantro

Oil for frying

Salt to taste

Method -

1. Wash the cauliflower florets thoroughly under running water.

2. Add one cup of water to a microwave safe bowl, cauliflower florets, a pinch of turmeric and a little salt. Cook them in the microwave for 3 mins. They should be half cooked.

3. Make a thin batter of besan, corn flour, a spoon of hot oil (used for frying), salt, chilly powder and water. The batter should be thick enough to coat the cauliflower florets evenly and stick to it.

4. Heat a broad pan with a teaspoon of oil. Add garlic, onions, jalapeños and green chillies. Saute them on high heat for a minute.

5. Reduce the heat to medium, add chopped cabbage cook for 2-3 mins or until they become transparent.

6. Add chopped capsicum and saute for a minute.

7. Salt the veggies as needed and add tomato ketchup and tomato chilly sauce.

8. Mix them well and cook the gravy for another minute.

9. Meanwhile heat oil for frying. Drain water completely from cauliflower and add them to the batter.

10. Fry the florets in oil until they turn golden and crispy.

11. Add the cauliflower florets to the gravy and mix well. Top it with chopped fresh cilantro and serve hot.

Tomato Peas Utthappa

Inspired by one of the Udupi hotels, tried to make this one at home :) Tomato-Peas utthappa!

Here are the ingredients -
1-2 tomatoes finely chopped
1 cup of boiled peas
Oil
Salt to taste
Soak the below ingredients overnight or for atleast 6hrs-
1 cup of Rice
1/2 cup of urad daal
2 Tbsp of chana daal
1 tsp of Fenugreek seeds
1/2 of Beaten rice/ poha


Method -
1. Grind the soaked ingredients into a fine batter(normal dosa consistency)
2. Allow thebatter to ferment for 6-7 hours.
3. Add salt to taste just before making the utthappa.
4. Pour a laddle of batter onto a hot griddle/pan and spread lightly in circles
5. Sprinkle chopped tomato and peas evenly on the utthappa.
6. Add a tsp of oil over the edges and close a lid.
7. When the utthappa is golden brown, remove and serve it upside down with peas-tomato on top.
8. Serve it with any chutney of your choice :)

Vegetable Stir Fry

This would be one colourful dish for your potlucks and parties and it is as healthy as it looks. You can use up all left over vegetables at once, incase you were wondering how to finish them. I have tried to make the dish with as less oil as possible, so that I can make it regularly with Chapathis and Rotis. Goes well with Plain rice too...try it out. Here is the recipe -

Ingredients-

Fresh vegetables - I used

2 Carrots - Thinly Sliced

1 Green Pepper - cubed

1 Red pepper - cubed

1 Yellow pepper - cubed

1 Onions - cubed

1 Medium sized Potato - cubed

8-10 Beans cut into 2 inch pieces

8-10 1 inch cubes of paneer (optional)

1/2 cup - Tomato ketchup

2-3 Tbsp Hot Maggi sauce

Red chilly powder to taste

Garam masala to taste

Chaat masala to taste

Salt to taste

Lime juice to taste

Oil

Method -

1. Potato and beans take a little longer to cook than other veggies. So start off by cooking the potato cubes with 1/4 cup of water and salt to taste in the microwave for 3-4 minutes.

2. Remove them from the microwave and give it a nice toss and put them back in the microwave until they are half cooked (Soft but not mushy. They should retain the shape. Do not add more water).

3. Drain the water and pat with a paper towel to dry them.

4. Heat a small skillet with 2 tsp of oil. Add beans, little salt and saute until the crunchiness is removed.

5. Once the 2 veggies are cooked, heat a broad skillet with 2 tbsp of oil. Add the onions. After a minute add peppers, carrot and paneer cubes. Saute on high heat until the veggies are crisp and turning slightly brown. Add salt to taste. (Avoid adding salt in the beginning because the veggies leave water while cooking and become soggy)

6. Add the potatoes and beans, cook all veggies on high heat for 2-3 mins.

7. Now reduce the heat to low, add red chilly powder, garam masala, chaat masala. Mix well.

8. Add the tomoto ketchup and Maggi hot sauce and mix until all the spices and masala are well incorporated.

9. Turn of the heat and garnish the mixture with lemon/lime juice.

10. Serve it hot with Chapathis or Rotis.

11. They can also be served as appetizers.

Tips -

1. You can also use cauliflower, okra, brinjal for this.

2. Alternately you can deep fry potatoes, okra, brinjal and cauliflower until they are half cooked and then add it to the remaining veggies. But it sounds a little less healthy ;)

Green gram curry

Whole green gram is mainly known for its nutritional values. It is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.
Here is the South-Indian version of green gram curry -

Ingredients -
2 cups Whole green gram, soaked overnight
1/2 cup Shredded coconut
3-4 Dry red chillies
1 tsp Coriander seeds
1/2 tsp tamarind paste
1 Onion
1 Tomato
1/2 inch Ginger, grated
1/2 tsp Mustard seeds
2-3 Chopped Green chillies (0ptional)
2 tsp Oil
3 cups of Water
Salt to taste
A pinch of Sugar
Chopped Cilantro for garnishing


Method -
1. Wash the whole green gram thoroughly and soak it overnight. (Can use sprouted dal too)
2. Pressure cook the green gram for 1 whistle in 2 cups of water. Drain water and keep it aside. (Same water can be used for gravy)
3. Make a coarse paste of red chillies, coconut, onion, tomato, coriander seeds, tamarind paste and ginger with little water.
4. In a pan, add oil, mustard seeds and allow it to splutter. Add the masala paste to it and saute it oil until the raw smell disappears. Add salt to taste, green chillies and sugar.
5. Now pour the cooked green gram into the pan. Adjust the gravy consistency by adding water as required.
6. Bring the mixture to a boil.
7. Garnish it with cilantro leaves and serve hot with chapathi, dosa or rotti :)

Thank you Swapna for sharing this award :)

Ras Malai

Ras malai...mmm...the word itself is a treat to ears :) Ever thought of making it at home?? and then cut your thoughts thinking its very difficult and elaborate? No problem, there is a easy way out. Though it is a little long process, the taste you relish will make you cook this again and again. Here is what you'll need -

Ingredients -
One litre of whole Milk, divided into 2 equal portions
2 cups Sugar
10-15 Almonds and Pistachios chopped
3 cups Water
2 pinches of Cardamom powder
3 tbsp of Lime juice
1 tbsp Maida
1 pinch Kesar

Method -
1. Take one portion of the milk and keep it for boiling on low flame in a thick-bottomed pan. We will call this 'Ras'.
2. Add 1 cup of sugar to it and keep stirring it frequently, so that it doesn't catch at the bottom.
(This has to be reduced to half the quantity)
3. For the paneer, heat the second half portion of milk. When the milk is boiling, add lime juice little by little with stirring, so that the milk splits. When you see the greenish-yellow curd like liquid, stop adding lime juice.
4. Strain this split milk through a muslin cloth and squeeze out all the liquid. Allow the paneer to rest till it becomes cool.
5. Knead this paneer thoroughly for about 10 minutes so that all the granules of the paneer is mashed. Keep kneading until the entire mixture forms a ball.
6. Now add 1 tbsp pf maida into the paneer and need it into a smooth dough. (Kneading of paneer to soften the granules is a very important step, since the texture of your rasmalai depends on this)
7. After the dough rests for 10 minutes, make small patties out of it.
8. Meanwhile, add 3 cups of water and remaining 1 cup of sugar in a pressure cooker and let it dissolve.
9. Add the paneer patties into the cooker and cook in covered for 1 whistle.
10. When the pressure is down, the paneer patties in sugar syrup should have increased in size.
11. Now when the milk of Ras is reduced to half of its original quantity, add cardamom powder, kesar, chopped nuts.
12. Allow it to cool down and refrigerate for half an hour.
13. Just before serving, gently squeeze out sugar syrup from the patties and add them into the Ras.
14. Rasmalai tastes better when served chilled with some more chopped nuts added for garnishing :)

Chana Masala

Chana masala or Chole masala is a very popular North-Indian dish. It tastes good even when it is prepared ahead of time since it gives enough time for the spices to blend together. It goes wonderfully well with poori, roti, chapathi or even rice. Here is the recipe -

Ingredients -
2 cups of Kabul Chana/Garbanzo beans
1 large Onion minced
2 Tomatoes pureed
1 tbsp Ginger garlic paste
1 inch Cinnamon stick
2-3 Cloves
1 tea bag
2 tsp Chana masala powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilly powder
1/2 tsp Sugar
Salt to taste
2 tbsp Oil
Sliced onion for garnishing
Sliced lemon for garnishing
Cilantro leaves for Garnishing


Method-
1. Soak the Kabul Chana overnight (or 6 to 8hrs).
2. Presuure cook the chana along with cloves, cinnamon stick and the tea bag for 3 whistles in 3 cups of water. Remove the tea bag and keep it aside.
3. In a pan, add 2 tbsp of oil and ginger garlic paste when oil gets heated.
4. Saute it for 30 seconds and add the minced onion. Cook the onion till it turns brown.
5. Add the tomato puree and cook the mixture for about 4-5 mins.
6. When the mixture starts leaving the surface of the container, add salt, sugar and all the dry masala powders.
7. Pour the boiled chana (along with water in which it was cooked, cinnamon stick and cloves) into the mixture. Add the water in which chana was cooked, little by little, bringing it to the consistency required.
8. Cook for about 2 minutes, till the mixture comes to a boil.
9. Switch off the heat, and garnish it with sliced onion, chopped cilantro and sliced lemon.


Serve Chana masala with poori, roti or rice :)

Badam Burfi

'Asatoma Sadhgamaya, Thamasoma Jyotirgamaya'. Diwali is the festival of Lakshmi, the Goddess of prosperity and wealth. It is believed that Goddess Lakshmi visits everyone during Diwali and brings peace and prosperity to all. Deepavali, as it is called in South India, is always fun since childhood. We get to wear new clothes, decorate the home with diyas, burst crackers, have wonderful delicacies prepared by mom and the mood is festive for all the 3 days of Deepavali. Badam burfi is one of the common sweets specially prepared on Deepavali and offered to Goddess Lakshmi. Here is the recipe I learnt from my mother-in law :)


Ingredients -
200 gms almonds/badam (soaked overnight)
250 gms of sugar
1/2 cup of milk
2 tbsp ghee
1/2 tsp cardamom powder


Method-
1. Wash the almonds and soak it overnight, preferably (Atleast 4-5 hrs minimum)
2. Drain the water and remove the peel.
3. Grind the almonds into a fine paste adding milk little by little.
4. In a thick-bottomed skillet, add the almond paste and sugar.
5. Mix the sugar well along with the paste and keep stirring constantly since the mixture burns easily if left unstirred.
6. Add a tsp of ghee and keep stirring. When the mixture leaves the sides of the pan, turn off the heat and add cardamom powder.
7. Grease the leftover ghee on the working surface and rolling pin. Pour the mixture on the working surface, and spread it evenly with a rolling pin to about 1/2 inch thickness.
8. Allow the mixture to cool for about 5 mins and cut it into diamond/square shapes.
9. Garnish with chopped almonds, if desired.

Jeera Rice

Bored of having plain rice with curry? Try this cumin flavored rice known as Jeera rice. Very easy and quick to make to empty your left-over rice :)

Ingredients -
2 cups Cooked Rice(or left-over rice)
2 tbsp Ghee
2 tsp Cumin seeds/Jeera
1/2 tsp Mustard seeds
A generous pinch of Hing
1/2 cup fresh Peas
1/2 tsp Turmeric powder
1 tbsp Oil
1 tbsp broken Cashews
Salt to taste
Chopped Cilantro for garnishing

Method -
1. Heat 1 tbsp oil in a large pan and add ghee when hot.
2. Add cumin seeds, mustard seeds and allow them to splutter. Then add hing, turmeric powder and cashews.
3. When the cashew is slightly golden brown add peas and saute for 2 minutes.
4. Add the cooked rice (preferably cooled rice else when mixed it becomes mushy) and mix well with the other ingredients.
5. Add salt to taste and chopped cilantro.

Serve it hot with any curry of your choice! :)

Dhokla

Dhokla is a very famous recipe from Gujarat. I have recently become a great fan of it and I cook this almost on all weekends for breakfast. Though the authentic dhoklas are made of rice and daal, here is the version with besan/chickpea flour -


Ingredients-
3 cups of Besan (chick pea flour)
1 cup of beaten Yogurt
1/4 tsp Turmeric powder
1 inch Ginger, grated
3-4 chopped Green chillies
2 tbsp Eno fruitsalt
1 cup Water
Salt to taste


For seasoning,
2 tbsp Oil
1 tsp Mustard seeds
4 slit Green chillies
1 tsp Sesame seeds
2 tbsp Grated coconut
1 tbsp Sugar
8 sprigs of finely chopped Cilantro


Method -
1. Mix besan with well beaten yogurt, turmeric powder, ginger and green chillies. Add salt to taste and allow the mixture to rest for about 10 mins.
2. After 10 mins, add eno fruit salt and mix the batter well so that there are no lumps. Add water if required to bring it to dosa batter consistency.
3. Grease a thick plate with depth with little oil and pour the batter into the plate, leaving some space for the batter to rise.
4. Steam the batter in a stock pot/pressure cooker with 1.5 inches boiling water for 15 mins. If using a pressure cooker, do not put place the weight/whistle.
5. Meanwhile for the seasoning, heat the oil in a pan and add mustard seeds.
6. When mustard seeds splutter, add the sesame seeds, slit green chillies and turn off the stove.
7. Dissolve the sugar in 1/4 cup of water. Sprinkle this over the dhokla.
8. Pour the seasoning mixture on the plate of dhokla and sprinkle grated coconut and cilantro.
9. Cut the dhoklas into squares and serve them hot with tomato ketchup or chutney.


Enjoy your dhoklas as breakfast or a quick evening snack :)


Tips -
1. You can use Semolina/Rava/Suji instead of besan for making rava dhoklas.
2. Dhoklas can be steamed in idli plates instead (Different shape for a change)
3. Eno Fruit salt makes the batter foamy, it is added to make the dhoklas rise and give it a nice texture.

Malai Kofta

'Malai kofta' (just the word excites taste buds) is considered to be one of the curries which is very rich in calories. But it is ok to indulge in some great food and treat your taste buds on few occasions ;)
Here are the ingredients -
For malai gravy,
1 large onion minced
1 tomato pureed
1 tbsp ginger garlic paste
1 cup of whole milk (can use 1/2 cup cream instead)
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp sugar
Salt to taste
2 tbsp oil
Coriander leaves for garnishing

For the koftas,
8 oz paneer grated
1 small potato boiled and mashed
1 grated carrot
1 small finely chopped onion (optional)
1/2 cup peas
Red chilly powder to taste
1/2 tsp garam masala powder
1/2 tsp cumin powder
4-5 tsps Maida
Salt to taste
Oil for pan frying

Method -
For the Gravy,
1. Heat oil in a large pan, add minced onions and saute till onion turns brown.
2. Add ginger garlic paste and saute till the raw taste disappears.
3. Add the tomato puree and saute the mixture till oil separates out.
4. Mix the dry masala powders, sugar and salt to taste.
5. Slowly add milk, while stirring constantly. Add little water if the gravy is thick.
6. Bring the mixture to boil and turn off the stove.

To make the koftas,
1. Microwave grated carrot and peas with little water for 2-3 minutes and then drain out the excess water from the mixture.
2. Mix grated paneer, chopped onion, potato, bolied carrot and peas with salt and dry masala powders.
3. Heat oil on the stove for pan frying. Add little water to the maida and form a thin paste.
4. Make golf size balls of the paneer mixture, dip them in the maida paste and deep fry them in oil on medium flame. Cook until they turn golden brown but make sure they dont burn.
5. Remove the koftas on a paper towel to drain out excess oil.
6. Now, add the koftas to the gravy just before serving and bring it to a boil. (Else the koftas get soaked in the gravy and wont hold shape). Garnish with coriander leaves and some cream on top.
Enjoy your malai koftas with roti, naan or steaming rice to make a perfect weekend dinner :)

Besan Ladoo

Besan Ladoo is one of the delicious sweets which I loved when mom made. The wonderful aroma that fills the entire house when besan is being in ghee is just divine and hard to resist! Here is an age-old recipe I got from mom :)

Ingredients -
1 cup Besan/chick pea flour
3/4 cup Sugar
3/4 cup Ghee/Clarified butter
2 tbsp chopped Almonds, Cashews
1 tbsp Golden Raisins
1/2 tsp Cardamom powder

Method -
1. Heat a thick-bottomed pan and add the ghee when hot.
2. When the ghee heats up, reduce the flame to medium and add the besan slowly.
3. Mix the besan with ghee properly, and roast the mixture with constant stirring. It is very important to cook this on medium flame so that it gets cooked all the way through and there is no raw smell of besan. Also, it has to be stirred continuously, else the bottom layer gets burnt easily.
4. After roasting the mixture for about 8-9 minutes, there is a strong aroma of the besan being cooked and the mixture slowly turns a little darker in colour.
5. At this point, add the sugar and cardamom powder and give it a good mix. make sure there are no lumps.
6. Once it is mixed, turn off the heat and allow the mixture to cool for about 10 minutes.
7. Add the chopped almonds, cashews and raisins to the mixture. Make small balls when the mixture is still warm using your palms.
8. Allow it to cool to room temperature. They can be made ahead of time and stored for nearly a week.

Garnish with chopped nuts and enjoy these super delicious ladoos! :)

Vegetable Pulao

All of us must have tasted the different versions of Pulao. A very common dish in all parties and potlucks. It is a great way to use all your vegetables and makes a complete healthy meal with raitha. So here is my own version of vegetable pulao.

Ingredients -
For the Raitha -
1 finely chopped Onions
1 finely chopped tomato
1 carrot grated
1/2 finely chopped cucumber
2 green chillies chopped
1 cup of beaten yogurt
Salt to taste
Coriander leaves for garnishing

For the Pulao -
Cut vegetables of your choice (preferably carrots, beans, cauliflower, potato, peas, onion, tomato)
1 cup of basmati rice
1.5 cups of water
1 cinnamon stick
1 tsp mustard seeds
1 tsp cumin seeds
2-3 cloves
1 cardamom
1 bay leaf
A pinch of turmeric powder
1 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp biriyani masala
1 tsp ginger garlic paste
1 tbsp ghee
5-6 cashews for garnishing
2 tsps of oil
Salt to tasteCoriander leaves for garnishing

Procedure -
For the raitha, mix all the cut vegetables, green chillies with beaten yogurt and salt just before serving. Garnish with coriander leaves.

For the pulao,
1. Soak the basmati rice in 1.5 cups of water for 10 mins. Heat the oil in a pressure cooker. Add mustard seeds and cumin seeds, allow them to splutter.
2. Add the cloves, cinnamon stick, bay leaf, cardamom and saute for 30 seconds.
3. Add the ginger garlic paste and cut onions, saute for a minute.
4. Add the rest of the vegetables and saute it for 1 minute (vegetables should not become limp)
5. Add the dry masala powders, salt and ensure that they are incorporated well with the vegetables.
6. Add the soaked rice along with water to the cooker and mix well.
7. Now pressure cook the mixture for one whistle and allow it to cool.
8. Saute 5-6 cashews in ghee and garnish the pulao along with coriander leaves.
9. Serve hot with raitha.

Tips -
You can also fry cubes of paneer in ghee along with cashews and add it just before serving.

Palak Akki Rotti

Many of us would be familiar with 'Akki rotti'. For those who dont know, here is a very easy recipe with a twist for a type of roti made of rice flour, famous in Karnataka.

Ingredients -
2 cups of Rice flour
1 finely chopped onion
1 bunch finely chopped Spinach/Palak3 green chillies finely chopped
1 carrot grated (optional)
1/4 cup grated coconut (optional)
10 springs of cilantro finely chopped
1 tsp of cumin seeds
A generous pinch of hing
1 cup of Water
Salt to taste
2-3 tbsp of Oil

Method -
1. Mix all the ingredients except oil, adding warm water little by little and knead it into a dough tougher than the chapathi dough.
2. Smear a tava with few drops of oil.
3. Pat a handful of dough on the tava using your hands, forming a thick roti.
4. Pinch few holes in the center of the rotti and pour few drops of oil on them.
5. Keep the tava on the stove and cover it with a lid. Cook on medium flame.
6. When the roti starts turning light brown on the sides and near the center, remove it from the flame.
Delicious Palak Akki Rotti is ready. Serve it with coconut chutney or any curry of your choice.

Tips -
1. Tastes delicious with eggplant 'yennegai', another famous recipe from Karnataka. (Will post the recipe for that soon :) )
2.Hyacinth beans can also be added after boiling them, during the season, to make delicious avarekaalu rotti.
3. Also optionally, finely chopped green capsicum and/or dill leaves can be added to make rotti.

Coconut Ladoo

Fond of coconut? Then this could be a nice dessert for you! My savior on festivals, when I cant think of any elaborate sweet/dessert recipes, since these are quick and easy to make.



Ingredients -
3 cups of shredded coconut (fresh/dry)
1 can of milkmaid
1 tbsp ghee
A pinch of cardamom powder
1/2 cup of chopped cashews, pistachios, almond

Method -
1. Keep a thick-bottomed pan on the stove and add ghee to it.
2. Allow the ghee to heat up, then add shredded coconut and reduce the flame to low.
3. Slowly roast the coconut for 2-3 mins, with constant stirring. Do not brown them.
4. When coconut leaves a fresh aroma, quickly add milkmaid with constant stirring and give it a good mix.
5. Add the cardamom powder, chopped nuts and switch off the stove.
6. Allow the mixture to cool a little till you can handle them with your hands.
7. Make small balls of the mixture when it is still warm and refrigerate them for half an hour.
8. Garnish with chopped nuts on top.
Dig in and enjoy the yummy coconut ladoos :)

Bread Bonda

Bread Bonda is a great appetizer when you have lots of bread left over, and you dont know what to do. Try this mouth-watering recipe!

 

Ingredients-
4 to 5 Bread Slices
1 large Onion (finely chopped)
1 large boiled and mashed potato
Green chillies to taste
Besan (Chick-pea flour) - 3 Tb spoon
Corn flour - 1 Tb spoon
Rice flour - 1 Tb spoon
Whole Dhaniya (coriander seeds) - 1 Tb spoon
Red chilly powder - 1 Tb spoon
Garam masala - 1/2 tea spoon
Salt
Water - 1 cup
Oil for frying

Method -
1. Mix chopped onions, green chillies, mashed potato, salt, red chilly powder, garam masala, besan, rice flour, corn flour in a large bowl.
2. Cut small pieces of bread (You need not remove the edges, and waste them) and add it to the mixture.
3. Now slowly add little water and give it a good mix and make the batter to pakoda consistency.
4. Pre-heat oil in a pan and drop small balls of the batter in oil to deep fry. Take out when it is golden brown.
5. Serve hot with mint and tamarind chutney or tomato sauce!