Sunday, February 19, 2017

Flavored Choorma for Holi

BM # 73
Week: 3 , Day: 3,
Theme: Festival Recipes

For the last day under festival recipes I have Flavored Choormas from Rajasthan. Daal Baati Choorma is a staple diet of Rajasthani's, they have the tradition of making this meal on special occasions. While chatting with one of my Rajasthani friends I learnt that they make special choormas for Holi. They flavour it with the tradition flavours. The basic choorma is so delicious that one cant stop at a few spoons, imagine it with some aromatic rose petals, it sure is heavenly. The colors are edible and can be omitted , but since Holi is a Festival of colours ,I did not want to miss them.


2 cups wheat flour
3-4 tbsp ghee
Water to bind the dough

For Choorma
½ cup sugar
½ cup ghee

For Rose Choorma
Red food color
Rose petals, dried
Rose flavoring

Khus Choorma
Khus flavouring
Green food color

Saffron Choorma
Saffron strands
Saffron yellow color


Take the wheat flour in a big bowl.
Make a well in the centre.
Pour in ghee.
Rub the ghee with the flour , till it resembles bread crumbs.
Adding water gradually, bind the dough, the dough should not be soft.
Pinch out lemon sized balls and make balls.
Deep fry these balls, adjusting the flame from time to time so that these balls cook through and through.
Let the balls come to room temperature.
Break the balls into pieces, then blitz them in a mixer.
We shall get a coarse grain flour .
Take a big sized sieve and sieve so that all the choorma is even sized.
Re blitz the big and uneven pieces and re sieve them.
Add sugar and ghee and mix the choorma.
This is the basic choorma. You can flavour it with cardamom powder.

To make rose flavoured choorma. Add a few drops of rose flavouring, red food colour and powdered dried rose petals.

For Khus flavoured choorma, add khus flavouring and green food colour.

For saffron flavoured choorma, crush the saffron strands, mix in some yellow food colour and add to the basic choorma.

Pin It

Saturday, February 18, 2017

Dahi Bhalle

BM # 73
Week:2, Day :2
Theme: Flavors of India

Dahi Bhalle , yes this is what the ever so popular Dahi vadas are called in North. These are available as chat at the street vendors. You can find these chat walas at every nook and corner and throughout the year. But they are specially made during the festival of Holi. In fact there are different versions of Vadas that are made at this festival of colors. Vadas filled with nuts and spices , soaked in water and laced with curd, are a specialty of Rajasthani's . I remember mom making these special Vadas which are called Gujiyas. Then we have the Kanji wadas, which are also from Rajasthan. These are made from Moong Daal and then dunked in a nice spicy water which is fermented.

The Dahi Vadas that I have made are the vadas made from urad daal.The Daal is soaked for 6-8 hours and then grinded with ginger and green chilly. The batter for these vadas can be smooth or coarse. It is a personal choice. Some how I like it slightly coarse. To get real soft and spongy dahi vadas you need to beat the batter very well. Once you fry the Vadas, let them come to room temperature , then soak them in warm water with a pinch of hing. They will absorb the water and fluff up. Gently squeeze them, and place them in a serving dish. At this stage lot of people add curd, but I add thin butter milk and then later after about half an hour add nicely whipped curd with salt. Since butter milk is absorbed , the curd remains intact, it does not get thick.

Dahi Bhalle


For vada
1 cup urad daal
2-3 green chilly
A small piece ginger
Salt to taste
Oil for frying

For topping
3 cup whisked curd
1 cup butter milk

Dry spices
Black salt
Yellow chilly powder
Chaat masala

Coriander leaves
Pomegranate peals

Soak the daal for 4-6 hours.
Combine the daal, green chilly, ginger and salt in a mixer and grind to a coarse mixture.
Heat oil.
Beat the batter very well, till fluffy.
Using wet hands make even sized balls and drop them into the hot oil.
Deep fry till golden .
Remove on a kitchen towel.
Let them come to room temperature.
Soak them in water with a pinch of hing.
After about 20 minutes, squeeze out the vadas and place them in a serving dish.
Pour butter milk and leave it for 10-15 minutes.
Just before serving pour chilled curd with salt in it.
Sprinkle the dry spices.
Garnish with coriander leaves and pomegranate pearls.
You could drizzle some sweet tamarind chutney on top.

Pin It

Friday, February 17, 2017

Gajjar ka Halwa without milk

BM # 73
Week: 3, Day: 1
Theme: Festival Recipes

Holi is the festival of colours , but I would also call it a festival of food. Every state has something special to offer us . Sometime back I had done an elaborate post on Holi specialities, featuring traditional dishes from different states. Today I have some more recipes , this time from the North.

Holi has been a one of my favorite festivals as a kid, but with time I do not like to play with colours. It is a task to get rid of the colour but food yes I love the holi specialities.The festival falls in the first week of March, and since North is cold, we get the special Red Delhi carrots which are perfect for making Gajjar ka Halwa. I remember as a kid while passing the bustling Delhi lanes I would get the aroma of his Halwa. One could see the carrots being grated and the Halwa being made in huge karahis on the streets by halwais. The Halwa is slightly different than what we make at home. The carrots are grated quite thick and cooked in without milk, once cooked sugar is added. Khoya and nuts are added later. I have made the halwa in the same pattern but I did not use any khoya, some how I like this Halwa without it. I have another version of this halwa , and this one is with milk. 

Gajjar ka Halwa

500 gms carrots, grated nice and thick
2-3 tbsp ghee
Sugar to taste
Nuts for garnish
Cardamon powder

Peel , wash and grate carrots. Try using the thick side of the grater.
Using a thick bottomed pan , add a tea spoon of ghee.
Add in the carrots, saute on full flame for 3 to 4 minutes, then reduce it to minimum.
You shall juice oozing out, let this dry, then add sugar.
The sugar shall also ooze out water , put the flame high, add ghee and cardamon powder, cook till ghee comes up and there is no moisture.
Garnish with almonds and pistachios.

For a richer version of this you could serve the halwa with grated khoya.
Add the khoya to the halwa and mix it, cook till the khoya melts , garnish with nuts.

Pin It

Sunday, February 12, 2017

Kobbari Chutney

BM # 73
Week:2, Day :3
Theme: Flavors of India

Finally for the last day under Flavors of India, I have a chutney from Andhra Pradesh. The kobbari chutney is the coconut chutney and it varies from the other coconut chutneys. This is a real delicious chutney which pairs very well with Idli ,Dosas or I love it even with some rice and sambar. The onion and garlic flavors enhance the taste of this chutney.

Kobbari Chutney

1 1/2 cups grated coconut 
10 green chilly
1 tsp tamarind 
1 tsp oil
1 tsp Urad dal
1 tsp cumin seeds
1 small onion, chopped
2-3 cloves garlic
Salt to taste

Heat oil in a pan and add urad daal and cumin seeds and green chillies.
Roast till dal turns pinkish brown.
Remove from fire.
Add coconut , tamarind paste and salt.
Grind to a fine paste.
Now add onion and garlic and once again grind.
Remove in a serving bowl and temper.

1 tsp oil
1-2 tsp mustard seeds
Few curry leaves
Heat oil and add the mustard seeds, let them pop, add curry leaves and add to the chutney.

Pin It

Saturday, February 11, 2017

Nimmakaya Pulihora / Lemon Rice

BM # 73
Week:2, Day :2
Theme: Flavors of India

For Day 2 under Flavors of India, I have one of the most popular rice for you. Lemon rice is the common name but they are called Nimmakaya Pulihora in Andhra Pradesh. I have posted lemon rice from Andhra for one of the mega marathons but this version is different, hope you enjoy it.

The rice is simple to prepare with a mild flavor of lemon. The peanuts add that special crunch to the rice. There are two things that are my favorite in this rice, peanuts and green chilly. I love to dig both and enjoy them together. The recipe source is again Padma's blog.

Lemon Rice

Method1 1/2 cups rice
3-4 tbsp lemon juice
1/2 tsp turmeric powder 
1/2 tsp mustard seeds
1/2 cup peanuts
8-10 cashew nuts
1 tbsp channa dal
4-5 green chilly, chopped finely
Few curry leaves
1/4 tsp asafoetida 
1 tbsp oil
Salt to taste

Wash and soak rice for 30 minutes.
Cook rice with salt and turmeric powder till done.
( I normally use a rice cooker with double the quantity of water , and the rice is just perfect )
Remove the rice from the cooker and spread in a plate to cool.
Heat oil, add mustard seeds . Let them pop.
Add peanuts and cashew nuts. Fry till pink.
Add chana dal, chopped green chilly, ginger and curry leaves and asafoetida.
Add rice and switch off the flame.
Add more salt and lemon juice.
Cover and keep aside for about 10 minutes and then serve.

Pin It

Friday, February 10, 2017

Mukkala Pulusu / Andhra Tamarind Curry

BM # 73
Week:2, Day :1
Theme: Flavors of India

My family is a great fan of South Indian Cuisine. Let me admit that if someone is going to ask about a particular dish no one will be able to differentiate between Kerala, Tamil and Andhra Cuisine. Hyderabad though falls in Andhra they are aware of its cuisine, but if you ask them about the daals, or veggies they will not be able to tell. Over the past couple of years, I have learnt a little but as yet need to study more on this.
Today's recipe is from Andhra Cuisine, and I am posting it for the first day of week 2 , BM # 73 under the theme Flavors of India.The recipe is from Padmas blog. She has some excellent Andhra recipes on her blog. The recipe is a part of the Thali that I shall be posting soon.

This is a curry which is tamarind based with a little Daal, It was something like our Sindhi Daal ji Kadhi, with a slight variation. A delicious curry which pairs perfectly with rice.

Mukkala Pulusu / Andhra Tamarind Curry

1 cup toor daal
2 cups mixed vegetables ( pumkin, carrots, shallots )
1 onion, cubed
3 green chilly, slit
2 tomatoes, quartered
1 lemon sized tamarind ball
1/4 tsp turmeric powder
1 tsp red chilly powder 
Salt to taste
Coriander leaves

1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
2-3 whole red chilly, broken into pieces 
1/4 tsp asafoetida 
Few curry leaves

Soak tamarind for about 30 minutes and extract juice with a cup of water.
Wash and cook toor Daal with one tomato, salt to taste, till well done in a pressure cooker.
Blend the dal to a smooth consistency, do not over do.
Cook the vegetables, onions, slit green chillies and remaining tomato with tamarind extract.
Add salt, turmeric, red chilly powder, cook till vegetables are tender.
Add this mixture to the cooked dal.
Bring it to a nice boil.

Heat oil.
Add mustard seeds, as soon as they pop up add cumin seeds, fenugreek seeds, red chillies , asafoetida and finally curry leaves.
Add this tempering to the daal.
Garnish with coriander.
Pin It

Sunday, February 5, 2017

Varagu Arisi Idli

BM # 73
Week:1, Day:3
Theme:Ingredients through Mail

Since the last two days I have been posting recipes made by the ingredients which I received from Priya Srinivasan. She had sent in three ingredients , first one was Freekeh, second was Tri colored quinoa and the last one a millet. This is the only ingredient I guessed perfectly..with Google helper. Sh! Now that is a secret.

Millets are very healthy and gluten free so they should be incorporated in our daily diets. Varagu arisi is full of vitamins and minerals, has high fibre content, so is digestion friendly. I am glad Priya sent me this pack, now at least I can add this to our menu.

We hardly use millets in our daily diet so it was definitely challenging to work with this one. Thankfully Priya sent me a link and I followed her recipe with a minor tweet. I made Idlis but I tempered the batter before steaming them.The taste was not close to those rice idlis but yet no one complained, which means they liked it. I served the idlis with a spicy pappaya chutney. The chutney is a new one and the recipe shall follow soon.

Varagu Arisi Idli
2 cups varagu arisi
1/2 cup urad dal
Handful poha / cooked rice / rice flakes
Salt to taste

2 tbsp oil
1 tsp mustard seeds
2 green chilly
Few curry leaves
Coriander leaves
Roasted cashews

Wash the millet and dal together.
Soak them for 3-4 hours.
Soak the poha too. ( I used poha but you have more options )
After 3-4 hours,grind the millet and dal adding cold water.
Remove in a large pot, cover and let it ferment for 5-6 hours.
After the batter has fermented place a steamer with water on gas.
Grease the Idli moulds.
Heat 2 tbsp oil , fry the cashews and keep aside.
In the same oil, add mustard seeds, let them pop, add chopped green chilly. curry leaves and broken red chilly.
Add this tempering to the Idli batter.
Add fried cashews, and coriander leaves and mix the batter.
Fill the batter into the idli mould and let the idlis steam for 8-10 minutes.
Serve hot with chutney. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#73

Pin It