Saturday, February 12, 2011

Watermelon Popsicle

Who doesn't love a cool popsicle on a hot summer afternoon? I absolutely do (anytime of the year) and thats what I chose for the fourth day of the marathon.
                        Mom made popsicles with all kinds of fruits for us in summer. She still does when I go home :) .Last year li'l IB had his first popsicle and he loved it. He kept asking mom everday to give him "oka popsicum please" and she would give him one. After coming back , he wanted one here too but somehow we couldnot make them.We made them yesterday as it was a little warm .Its the first time li'l IB helped me out in the kitchen and we both enjoyed it.  Li'l IB wanted to take some pics as well so I gave him the camera and he took some good snaps too. Later we were too busy enjoying the popsicles that I forgot all about my camera and now we can't find it coz li'l IB put it in a 'safe place' (he doesnot want to tell us where) and I can't upload the pictures.

Ingredients:
4 cups watermelon(seedless), cut into cubes
1 tbsp  sugar (I've not used sugar as the watermelon  I used was very sweet)

  • Blend the watermelon, sugar  till smooth.
  • Pour into popsicle molds, insert tops and freeze for atleast 6 hrs or till the popsicles are hard.
  • When ready to eat, take them out of the freezer and run them under warm water for 10 secs and pull the popsicle out slowly.
  • Enjoy!!!
Check out the yummy recipes dished out by my marathon buddies here:

Friday, February 11, 2011

Dabeli

On the third day of the blogging marathon,I chose to do Indian street food.  Just those words make me drool !!!!!! I make sure to eat street foods as many times as I can with my brother,cousins and friends during my trips to India. For me dabeli will always be associated with my friend Sahil's home. I would ask his mom to make it for me everytime I visited his place and she would. After they left Hyderabad, I never got my fix of dabeli till my in-laws moved to Gujarat for 2 yrs and then again at my friend P's house here in the US. I just wish I had a better picture to show u guys.


Ingredients:
2 potatoes, peeled,boiled and mashed
1 medium onion , chopped finely
1 tomato chopped
1/4 cup peanuts, sauted in oil ,red chilly pwd and a little corriander pwd
1 tsp sugar
1&1/4 tbsp dabeli masala (Store bought)
1 tbsp cilantro, finely chopped
6-8 buns,
1/2 cup sev
1/2 cup pomegranate arils
1tsp lemon juice
salt to taste
tamarind chutney( store bought)
green chilly chutney (store bought)
  • Heat 1 tsp oil and 1 tbsp butter. Add chopped onion and saute till translucent.
  • Add chopped tomato, dabeli masala, sugar, salt and cook till tomatoes become a paste.
  • Add the mashed potato and mix well and fry for 3 mins. Add lemon juice mix well and switch off.
  • Take out onto a serving bowl/plate and let cool .
  • Add the peanuts, cilantro, sev and pomegranate arils.
  • Heat the bun a little. Add the tamarind chutney and green chilly chutney to the insides of the bun and spoon in the potato mixture.
  • Garnish with  peanuts,raw onion, sev and cilantro.
  • Enjoy!!!
    Check out the yummy recipes dished out by my marathon buddies here:
     

      Thursday, February 10, 2011

      Peas Pulao

      Second day of the blogging marathon and I chose a rice dish. Peas pulao is a simple yet a tasty rice recipe which can be prepared in a jiffy. I usually make this when pressed for time and want li'l IB to eat healthy and he loves it.



      Ingredients:
      1&1/2 cups basmati rice(washed and soaked in water for 30 mins),
      Little less than 1/2 cup peas(fresh or frozen) ,
      1/2 a medium onion, thinly sliced,
      2 green chillies, slit vertically,
      2- 1inch pieces of cinnamon sticks,
      3 elaichi/cardamom,
      5-6 cloves,
      1 bay leaf
      12 cashews,
      1 tsp dhaniya pwd,
      1/2 tsp jeera,
      1/2 tbsp ginger-garlic paste,
      Salt to taste,
      1/4 tsp turmeric
      3.5 cups of water (to cook rice in),
      1 tsp ghee,
      2 tsp oil.


      • Heat ghee, add cinnamon sticks, cardamom, cloves, bay leaf,cashews and fry till the spices release a nice aroma.
      • Add sliced onion and green chillies and saute till the onion turn translucent.
      • Add ginger-garlic paste and fry for 3 mins (till the raw smell disappears).
      • Add dhaniya pwd, jeera pwd, salt, turmeric and peas and cook for 6-8 mins or till the peas are half cooked.
      • Add soaked and drained basmati rice and saute for 3-4 mins, taking care not to break or burn the rice.
      • Add the water and let boil. Adjust seasonings.
      • Close lid and cook till rice is done.
      • Once done, fluff with fork.
      • Serve hot with curry and raitha of choice.
      • Enjoy!!!
      Do check out and enjoy the wonderful recipes posted by my blogger buddies on the second da of the blogging marathon.


      Wednesday, February 9, 2011

      Plantain-Carrot Vada and blogging marathon

      When Srivalli announced the week long blogging marathon I was all for it. I missed the month long blogging marathon last month. She's asked us to choose from the 7 themes and I chose to do one from each theme just for the sake of diversity. I'm starting the first day of the marathon with starters.

                                   There are a variety of vadas in South India. Masala vada among them is very popular and served as a snack in the evening or appetizers in marriages and other functions. I tried a variation to the normal chana dal, ginger, spice mixture.


      Ingredients:
      1/2 cup chana dal (soak for atleast 3 hrs),
      1 plantain (boiled and skinned),
      1 carrot, grated.
      1/2 inch ginger, skin peeled and chopped.
      4 green chillies, cut into 2 pieces each.
      3 tbsps cilantro,
      1 tbsp mint,
      1&1/2 tsp corriander pwd,
      1 tsp jeera pwd,
      1/2 tsp turmeric,
      1/2 medium onion, chopped .
      6-8 curry leaves, chopped finely.
      Salt to taste,
      Oil to deep fry

      • Keep 2-3 tbsp chana dal aside .
      • Make a coarse paste of remaining drained chana dal (make sure that the chana dal has no water in it),cilantro, mint, ginger,chillies, corriander pwd, turmeric, jeera pwd .
      • Mash the boiled plantain and add to grated carrot, chopped curry leaves, salt, the 2-3 tbsps od chana dal kept aside and the coarse chanadal mixture and combine well.
      • Adjust seasonings.
      • Heat oil to deep fry.
      • Make desired shape patties and gently drop into the hot oil and fry till golden brown on medium heat.
      • Serve with any chutney or tomato sauce/ketchup.
      • Enjoy!!!
      Do check out and enjoy the wonderful recipes posted by my blogger buddies who are a part of the blogging marathon.

      Tuesday, February 8, 2011

      Pomegranate Cupcakes and a new look for my blog

      I have a new look for my blog. This is a surprise for me from Mr.IB and what a great surprise it is. I absolutely love it. Now moving on to today's recipe, I had half a bottle of pomegranate juice that I got from my local farmers market which I've been having daily for breakfast. I love pomegranate and make it a point to eat it or have the juice everyday whenever I can get it. Today I wanted to have cupcakes for breakfast and had cake mix in the pantry so I made these beauties. And instead of water I added the juice of pomegranate and they turned out perfect.



      Ingredients:
      1 box of white cake mix
      1 and 1/4 cups pomegranate juice
      2-3 tbsps pomegranate arils



      • Follow the directions on the cake mix and substitute water with 1 and 1/4 cups pomegranate juice.
      • Preheat oven to 375F with the rack  in the center .
      • Place a baking cup in each of the muffin cups.
      • Divide the batter equally into all the baking cups, about half full.
      • Add a 5-6 arils of pomegranate on the top.
      • Bake at 350F for 21 minutes  or a toothpick inserted at the center of the cupcake comes out clean.
      • Let cool. Enjoy!!!



      Thursday, February 3, 2011

      Mysore Bonda/Mysore Bajji

      Back home mom always had a snack ready when me and my brother got back from school. And during the monsoons, she  made mysore bondas and bajjis. I have no idea why they call them mysore bondas but I enjoyed eating them.
      Crispy on the outside, soft and spongy on the inside they were just perfect. Mom served them with coconut or peanut chutney or tomato ketchup.
      Its been cold for the past few days and the weather made me crave for something hot and spicy. What better excuse to make these glorious bondas. So lets dive into the recipe.


      Ingredients:
      2 cups Maida
      1/2 cup sour curd/yogurt
      1/2 tsp jeera
      Salt to taste
      1 medium chopped onion
      3-4 chopped green chillies finely chopped(to taste)
      12-14  curry leaves chopped
      A pinch of baking soda
      water  as required.

      • In a bowl  add maida, curd, , salt,  and combine adding little water at a time till u reach the consistency of idli batter without forming lumps.
      • Leave a side for 3-4 hrs.
      • Mix in onion, green chillies, jeera, curry leaves and baking soda just before deep frying. Check for seasoning.
      • Heat oil to deep fry. Drop batter into the oil with a spoon or by hand (which ever is convenient) and fry till golden brown on medium flame.
      • Remove onto a paper towel.
      • Serve hot with ketchup or peanut chutney.
      • Enjoy!!!



      Wednesday, February 2, 2011

      Capsicum and Peanut Fry

      I like the taste of fried peanut with capsicum. A very simple, fast and yet a flavorful fry.


      Ingredients:
      3 large capsicum,cubed
      A little more than 1/4 cup roasted peanuts.
      1/4 tsp turmeric pwd
      1&1/2 tsp dhaniya pwd
      1tbsp Red chilly pwd
      Salt to taste
      For tempering
      1/2 tbsp chana dal
      1 tbsp urad dal
      2 dried red chillies
      2 cloves of garlic, crushed
      6-8 curry leaves

      • Heat oil and add the capsicum pieces.Cover and cook till half done (about 10 mins).
      • Add salt, red chilly pwd, dhaniya pwd , turmeric pwd and fry for 10 mins.
      • Grind the peanuts into paste with little water and add this to the capsicum.
      • Let cook till done.
      • Heat oil and add chana dal, urad dal.
      • when they turn a little brown,add jeera, mustard seeds.
      • Let them splutter and add crushed garlic, dried red chillies and curry leaves.
      • Add the tempering to the capsicum curry.
      • Serve with rice along with rasam and enjoy!!!



      Tuesday, February 1, 2011

      Junnu/Ginnu/Kharvas

      Junnu....just thinking about it makes me wanna have it right away.My grandmother's brother who stays in a village near Rajahmundry  would send us the junnu  and we would finish it all off in a day.I miss having it here in the US until one of my friend's sil shared this recipe with me.Here 'm sharing two methods. One using sweetened condensed milk and the other using evaporated milk.

      Junnu with evaporated milk:

      Ingredients:
      1 can evaporated milk(use the same can for measuring milk and jaggery and sugar)
      1 same measure whole milk(boiled and cooled)
      3/4  Jaggery grated (reduce if u like)
      1/4 sugar(reduce if u like)
      2 eggs(room temp)
      A pinch of cardamom pwd
      2 pinches of ground pepper

      Method:
      Pour about 2 cups water in a pressure cooker and keep aside. Beat the egg(it should not be frothy) and add the sugar ,jaggery and dissolve the jaggery and sugar. Add evaporated milk ,cardamom pwd, pepper and boiled room temp milk and mix well.Pour in a deep dish(donot put a lid on) and keep it in the pressure cooker with water.Close the cooker and cook on high for 2 mins and then on low for 30-40 mins on low heat without the whistle(just like idlis).Cool and refrigerate for 2-3 hrs.Serve chilled.Enjoy!!!!

      Junnu with sweetened condensed milk

      Ingredients:
      1 can sweetened condensed milk
      Measure 2 and 1/2 milk with the same can (boiled and cooled)
      2 eggs room temp
      A pinch of cardamom pwd
      2 pinches of ground pepper

      Method:
      Beat the eggs(they should not be frothy) and add condensed milk and mix well.Add the milk,cardamom pwd,ground pepper and combine.Pour in a deep vessel (donot put the lid on) and put it in a pressure cooker with water and cook for 30-40 mins on low heat.Cool and refrigerate for 2-3 hrs.Serve chilled. Enjoy!!!
       
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