PAKORAS

Pakora ,s is Pakistani fried fritters .they are crispy ,crunchy and soft in the center .and for me pakora  is my comfort food.

I always looking for when ever it was rain we had them with a cup of black tea. and in the month of Ramadan no Pakistani table is complete with out these heavenly  yummy bites.

My elder sister was very good at making these pakora but wait if you taste these pakora they are perfectly spiced and wonderful for any party as appetizer .

You can dip any thing in this batter and fry them they will be yummy.

And since it’s the month of Ramadan I must say , happy Ramadan to all of you and pray that Allah make us healthy to keep fasting and give us a wonderful and happy eid amine.

                PAKORAS

      Potatoes and eggplant.

Ingredients

1 potato thinly sliced

1/2 large eggplant thinly sliced

1-cup besan/gram flour

Salt and pepper

1 tsp cumin

1 tsp paprika

1/2 tsp fenugreek leaves crushed

1 tbsp dry pomegranate crushed

1 tbsp dry coriander seeds crushed

1 tsp dry red chili crushed

Pinch of baking soda

1/4 tsp turmeric powder

3 tbsp rice flour

1/2-cup water

Method:

Put besan salt baking soda and water in to a mixing bowl and whisk it smooth batter.

Add all the spices and mix really well.

Cut eggplant and potatoes in to chips dip in to batter and deep fry until golden on both sides

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Announcing Serve It Series - Serve It - Griddled

This month's theme for Serve It series is Serve It - Griddled. Every cuisine has its own specialty of dishes cooked in griddle or tava. It is believed that the first cooking vessel used by man was a flat top or a griddle. Although griddle cooking is primitive, it is something that is used for quick cooking. The griddle was the preferred method of making bread, before the invention if ovens. Yes, most countries have ancient types of breads that were made on the griddle like the English Crumpet, the Mexican tortilla, the Indian paratha or the French Crepes. Griddle breads can be made using a batter or a dough, that have either been proofed or used as such. And let us not forget eggs and omelettes that can be made on the griddle.
So, why wait.. gird up the griddle, and start flipping..

Here are the guidelines for the event:

1. You may send in any entry that is made on a Pan, Tava or griddle.

2. Dosas, Rotis, Parathas, Pancakes, Crepes practically any dish made with a pan/griddle is allowed. But Curries, Noodles and Rice dishes are not allowed. Guess you got the idea.

3. Both Vegetarian and Non-vegetarian dishes are allowed, although no beef/pork/alcohol please.

4. Please link back to this announcement page and also to Denny's page here.

5. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in August 2012) and update with both the links to the announcement page and logo.

6. Usage of links and logo is mandatory.

7. Last date for submission of your entries is August 31, 2012.

8. To submit your entries, just link your entries using the linky tool below.

9. Non-bloggers also can send their entries with a picture to the below email-id.

10. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.

Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.

Linky for Griddled Entries:

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Banana Sour Cream Muffins

A basket of warm banana muffins.

When I have bananas that are over-ripe, 

I peel them and pop the fruit in a Ziploc bag.

 I can flatten the bags and store them the 

freezer for when I want to make muffins. 

Each bag has just enough banana for a batch.

 I sprinkle some of the tops with cinnamon sugar.

 These muffins freeze well too.

Banana Sour Cream  Muffins

1 stick butter, room temp.

1 C sugar

2 eggs, (lightly beaten)

1 C sour cream

1 t vanilla

2 mashed bananas (1 C)

1-1/2 C flour

1 t baking soda

pinch salt

(1/2 C chopped pecans)

Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.

Enjoy!

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Paruppu Urundai Kuzhambu / Steamed Lentil dumplings in Coconut Tamarind Curry | Indian Curry Recipes

When I want to make something authentic and traditional, but want to try it in a totally different way, what do I do? I check out my fellow bloggers' page for inspiration and style. Well this recipe is one such attempt. Though I have my own (well not my own, my grandma's) Paruppu Urundai Kulambu recipe, I decided to try from Denny's page this time. This dish is DH's most favorite but ironically I don't make it that often, due to the process and effort involved. But when I decide to prepare it I make sure I put all effort and concentration while making this. Now to Denny's Paruppu Urundai Kulambu recipe.

Ingredients:
For the Urundai/Lentil balls:
Toor dhal - 1 cup (I used rice cooker cup - 160 ml) - Wash and soak for minimum 1 hr
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry Red chillies - 5 nos
Onion - 1 cup - chopped fine
Garlic - 1 clove - chopped fine
Cilantro - leaves from 4 twigs - chopped
Salt - 1/4 tsp or to taste
Grind to a paste/Masala:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Dry red chillies - 6 - 8 nos (based on spice level)
Grated Coconut - 1/4 cup
For the Curry:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - a few
Shallots / Sambar onions - 1 cup - peeled and halved (can substitute 1 cup of chopped regular onions)
Garlic - 5 cloves - sliced thin
Tomatoes - 2 - chopped fine
Tamarind extract - 1/4 cup thick / from a lime sized tamarind

Method:
Make the masala:
Grind the ingredients under grind to a paste into a smooth paste adding water as needed.
Steam the Lentil balls:
Take the soaked dhal, fennel seeds, cumin seeds and dry red chillies in a blender and grind to a coarse mixture. Transfer the coarsely ground contents to a bowl and add the onions, garlic, coriander leaves and salt. Mix well and make small lime sized balls. Steam the balls in a bamboo/idli steamer for 10-15 mins. A toothpick test would help to know the doneness.
Kulambu:
When the paruppu urundais are steaming, in a wide bottomed kadai, heat oil and add mustard seeds, fennel seeds, fenugreek seeds and curry leaves. When the mustard seeds splutter add the shallots and garlic cloves and fry in medium heat until it turns translucent. Add the tomatoes with a pinch of salt and cook in med-high heat until it turns mushy. Now add the ground masala with a cup or two of water and salt to taste. Allow it to boil and then simmer for 5 minutes. Add the tamarind extract and continue to simmer for 5 minutes. At this stage, check for salt and then drop the steamed balls slowly into the curry. Let it absorb the flavors of the curry for 5 minutes in low heat. If the curry is very watery, break one or two lentil balls with the ladle to thicken it.
Serve hot with steamed rice and enjoy!

Sending this droolworthy kulambu to the following events..Show me your HITS - Lentils & Legumes event by Sangeetha; Kalyani's Kitchen Chronicles - Only Vegan;

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Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

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Spinach with Egg.

   This recipe is created and inspired by a pesheweri  village simple life . I remember visiting my village first of all when we reach there they catch the chicken and send it to cut and clean and  soak the  rice and start cooking tea . and spinach which they cook for their self adds eggs and home made butter to it for special touch . believe me  with a cold glass of home made butter milk which they called shumly and flat corn bread   is all you want .

So here you go a wonderful simple  spinach  from  my village to you.

Spinach with Egg.

Ingredients:

Fresh baby spinach 1 pound clean and cut.

3 tbsp canola oil.

4 cloves of garlic chopped

1 green whole chili

1/2 medium size onion chopped

1/4 tsp red chili flakes.

1/2 tsp cumin seeds

Salt and pepper

2 egg white 1 egg yolk

Method:

Steam the spinach drain the liquid if any and keep aside.

In frying pan, combine oil onion and cumin seeds and cook for 2 minutes on medium heat,

Add garlic chili and stir for 1 minute then add spinach and stir-fry for 3 to 4 minutes or until the spinach get tender.

 Add Salt and pepper and mix.

At the time when you serve spinach add egg stir and serve with corn bread and lassie

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Scallion and tomato corn bread

Scallion and tomato corn bread

This was our favorite bread as snacks with cup of milk tea. it can be serve in brunch or for breakfast.

Crispy from out side and soft from inside this  bread is a wonderful addition to your table and there are nothing so satisfying than this corn bread .I remember it was something we sister can make by our self so it was our girls dish we fry it then sit together eat this bread and drink black tea and talk about our school our study etc and since we were 9 sister we got allots of  good advices and feedback .and a fun afternoon  for all of us .

So when ever I cook this I remember and miss my family my sisters and my best friends and pray that make them happy and safe.

INGREDIENTS:

21/4 cups corn flour/corn meal

2 cups water

1tsp salt

4 green onions, scallions minced or finely chopped

1 small tomato minced

1tbsp crushed coriander seeds

1tbsp crush pomegranate seeds

¼ tsp ground black pepper

Oil for frying.

METHOD:

Combine, corn flour, onion, tomato, coriander, pomegranate seeds salt and pepper and water and Mix it with your hands. Add little water at a time while mixing it till the soft dough forms. Knead it for 5 to 6 min.

The dough should feel soft while dividing it into 4 equal size balls. On flat plate sprinkle some dry flour and shape it into round corn bread. If the bread cracks seal it with wet hand. Preheat the skillet and carefully put the bread on the skillet. Cook it on both using little oil a tsp for each side until golden and crispy.

Note: This bread is fragile and little hard to make. You may make it in small size so that it can handle easily.

Preparation  time:

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Ragi Idiyappam / Finger Millet String Hoppers / Idiyappam Upma | Upma Recipes

I love Idiyappam or anything steamed. They are so light on your tummy and healthy for your body. And to make it more healthy I use whole grains in my steamed items. This Ragi idiyappam is one such thing which I totally enjoyed making. This tastes so good and is totally guilt-free. Also check out the other steamed entries I made and loved like Idli, Fenugreek Idli, Pidi Kozhukattai, Poorna Kozhukattai.

For the Idiyappam:
Ingredients:
Makes - about 16 Idiyappams
Ragi flour - 1/2 cup
Rice flour - 1/2 cup
Water - 1 cup
Salt - a pinch
Oil - 1/4 tsp
Needed: Idiyappam press
Method:
Boil water with salt and oil in a covered vessel. Sieve/mix the ragi flour and rice flour together. When the water comes to a rolling boil pour slowly to the flour mixture and mix continuously with a wooden spoon until all the flour comes together as a rough dough. Now sprinkle warm water if needed and mix so that there is no dry flour in the dough. Take the Murukky press/Idiyappam press with the idiyappam attachment. Stuff balls of this dough to the idiyappam maker and press away on a oiled idli plate. Repeat with the remaining dough and steam the idiyappam for 8-10 minutes.

For the Idiyappam Upma:
Ingredients:
Serves - 2
Idliyappam - 10
Onion - chopped - 1 cup
Green chilli - 1 or 2 - based on spice level
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a twig
Salt - to taste
Method:
Allow the steamed idiyappam to cool to room temperature. Scramble with your fingers. Heat oil in a non-stick kadai and add the mustard seeds and urad dhal. When the mustard seeds splutter add the the curry leaves and green chilli. After about a minute add the chopped onions and saute until it is soft. Now add the salt to taste and the scrambled idiyappams. Mix gently in medium heat until the idiyappam is heated through and absorbs the flavor from the onion mixture, about 5 mins. Remove from heat and serve hot with coconut chutney. Tastes great without any accompaniment too. This makes a healthy and quick to make breakfast or evening snack.

Other Possible Ideas to serve Idiyappam:
After the idiyappams are steamed, allow them to cool a little and try these varieties.
1. Idiyappam with coconut milk and sugar
2. Idiyappam with grated coconut, sugar and ghee - My childhood favorite
3. Idiyappam with Idli podi and gingelly oil - DH's favorite
4. Idiyappam with coconut chutney or Spicy Tomato chutney
5. Idiyappam with Vegetable Kurma or Paya

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Spicy Chilli Chicken Recipe

Need a break from everyday Indian meals? Then look no further than Indo-chinese recipes. Popular among them are Gobi manchurian, Chicken manchurian and one of my favorites Chilli Chicken. For beginners Indo-chinese cuisine is basically the usage of chinese seasoning, sauces and cooking techniques mixed in with some indian spices to suit Indian tastes.

The Chilli chicken recipe here is a dry and spicy version where marinated chicken pieces are deep fried then cooked in a mixture of green chilly, capsicum, soya sauce & red chili sauce and finally garnished with spring onion. So lets get cooking!

Ingredients for Chilli Chicken Recipe

• Boneless Chicken – 1/2 kilogram (1 inch pieces)
• Green Chilly – 15-20 (cut length-wise)
• Onion – 1 small (thin long slices or short thick cubed slices)
• Capsicum (Bell Pepper) – 1 (thin long slices or short thick cubed slices)
• Soya Sauce – 1 tablespoon
• Red Chili Sauce –  1 1/2 teaspoons
• Ajinomoto – 1/4 teaspoon (optional)
• Sugar – 1/4 teaspoon
• Garlic – 8-10 cloves(chopped finely)
• Ginger – 1 teaspoon (finely chopped pieces)
• Pepper Powder – 3/4 teaspoon
• Corn Flour – 3 tablespoon
• Egg – 1
• Spring Onion – 4 chopped
• Water – 1 1/2 cup
• Food color (red or orange) – 1 pinch
• Oil for deep frying
• Salt to taste

Prep time: 15 min

Cook time: 30 min

Serving: 4 people

Chicken Marinade

1. In a bowl take the chicken pieces and add 1/2 teaspoon salt.
2. Add 2 tablespoon corn flour, 1 egg and 1/2 teaspoon pepper powder (rest will be used later).
3. Mix the ingredients well and set the bowl aside for 10 minutes.

Cooking method for Chilly Chicken Recipe

1. In a frying pan or a heavy bottomed vessel take sufficient oil for deep frying on medium heat.
2. When the oil is hot put the marinated chicken pieces into it and deep fry them for around 8 minutes.
3. After 8 minutes take the chicken pieces out and put them on tissue paper to remove the excess oil.
4. Take another pan on medium heat and add 1 tablespoon oil.
5. When the pan is hot add chopped ginger and garlic and stir for 2 minutes.
6. Now add green chilly and mix for another minute.
7. Toss in onion and capsicum and fry for 3 more minutes.
8. Its time now to put in the soya sauce and red chilly sauce. Mix the contents well.
9. Add 1 cup water, stir the contents and wait till it starts to boil.
10. Now add food color, salt to taste and mix again. At this stage you can now taste a few drops of liquid to check for salt and also for spice level. You can add more salt or more red chilly sauce based on your taste needs. Be careful to not overdo it.
11. Add a pinch of food color and mix well.
12. Its time for the star of the the dish the chicken to go in . Add the remaining 1/4 teaspoon pepper powder, ajinomoto (optional) and sugar.
13. In a separate vessel or a cup, add 1/2 cup of water, 1 tablespoon corn flour and stir. This will be used as the thickening agent.
14. Now increase the heat from medium to high. Add the corn flour water mixture little by little and stir the contents slowly. You will see that the contents starts to thicken.
15. When there is no liquid left, the chilli chicken recipe is almost done. Take the pan off the heat and add finely chopped  fresh spring onion and mix gently.

Serve hot as a starter/appetizer or as a side dish. Enjoy!

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Vendhaya Keerai Kulambu / Methi leaves & Dhal Sour Curry

I love to add greens to any dish possible. It gives a new dimension of taste and increases the health quotient of the dish. Methi leaves are hard to come by here in US except during Spring/Summer. I never fail to pick a bunch of fresh greens when I find them. This time I was happy to find this fresh methi leaves during my grocery shopping. Was planning something different this time, but I realized that I hadn't posted Denny's Vendhaya Keerai Kulambu which I make often and is a favorite at home.

Ingredients:
Toor dhal - 1/2 cup
Fresh Methi leaves / Fenugreek leaves - 1 small bunch - picked & cleaned
Onion - chopped - 1 cup
Garlic - 7-8 cloves - sliced
Tomato - 1 - chopped fine
Tamarind extract - 1/2 cup - Juice from tamarind about a size of a lime
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds / Methi / Vendhayam - 1/2 tsp
Curry leaves - a few
Jaggery - size of a blueberry - optional
Gingelly oil - 2 tbsp
Make a paste:
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Cumin seeds - 1/2 tsp

Method:
Wash and soak the toor dhal for 30 mins. Dry roast the ingredients under for the spice mix one by one in medium heat. Make a paste in a blender adding water as required. Pressure cook the toor dhal with 2 cups of water, little salt and a pinch of turmeric powder for 1 whistle. Alternatively you could cook in a open vessel with water until cooked, but still holds its shape. Set aside.
Heat oil in a wide pan and add mustard seeds, methi seeds and curry leaves. When the mustard seeds splutter, add the chopped onion and garlic and saute until it turns soft. Add the tomato and a pinch of salt and saute until they turn mushy. Now add the freshly ground spice paste and mix in medium heat until the oil separates from the sides. Time to add the feneugreek leaves. Add the leaves and fry for a minute or so until it wilts. Pour the tamarind juice and allow it to boil. Transfer the cooked toor dhal to this mixture. Mix and check for salt and add if required. When it comes to a boil, add the jaggery and simmer the mixture for about 10-15 mins. This enables better melding of the flavors. Serve hot with steamed rice and papads!

Sending this kulambu to Show me your HITS - Lentils & Legumes event by Sangeetha; Kalyani's Kitchen Chronicles - Only Vegan.

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