Saturday, February 27, 2016

Arvi Roast / Cola cassia Dry Saute


🎁 Happy Birthday  🎁
Valli ! 
                           
It should have been something to do with chocolate , as we all know Valli's love for  ,but I know Valli loves this roast too ! Right Valli ? This is a special post for a very special person , She is a friend who has created a beautiful family bond between our group , the BM group , we call it The BM Family where we share practically everything! Well she is our inspiration for cooking and trust me without her punch most  us would not be blogging . 

At present I am in Japan where it's absolutely impossible to cook , click and blog , thank God for my very rich drafts where I had this Arvi Roast which is a recipe dictated by Valli ! Remember Valli ?  I remember her telling me that this one is her favourite ! So wishing you a very very Happy Birthday Valli ! A very small way to express my love and wishes . 

Coming to Arvi Roast !
Arvi is one of my favorite tubers too, of course next to Potato.  I believe a roast is a must while serving the traditional Tamil Spread. I had never made a roast , we normally deep fry the Arvi or sometimes make it like Jeera Aaloo. This roast tasted awesome with all the spices . It was crunchy outside and soft inside.



Arvi Roast is a part of the Tamil Spread I made for The BM Buffet.


Arvi Roast
Serves 4- 6
Recipe Source : Spice your Life

Ingredients
500 gms cola cassia
1 tsp mustard seeds
1 tsp Urad Daal
1 tsp Chana Daal
1 tsp cumin seeds
1/4 tsp asafoetida
1 dried red chilly , broken into pieces.
Few curry leaves
1 tsp red chilly powder
1 tsp coriander powder
1 tsp Sambar powder

Method
Wash the cola cassia removing all the mud from it.
Place Ina pressure cooker and boil.
Pressure cook for one whistle and wait for the pressure to release.
Open the pressure cooker and check if done.
Peel and cut into 1/2 " slices.

Heat oil in a broad non stick frying pan.
Add mustard seeds, let crackle.
Add cumin seeds.
Add the daals, asafoetida curry leaves and the dried red chilly.
Add the arvi pieces.
Add salt and turmeric powder.
Cook on slow fire turning it now and then.
We have to make the pieces nice and crisp.
Cook till crisp.
Sprinkle all the dry spices and mix well.


Once again a very Happy Birthday ! 













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Friday, February 19, 2016

Pongal Sambar / Rasam Vada



BM ; 61
Week : 3 , Day 3
Theme : One pot meals/ Combo meals

For the last day under one pot / combo meals, I have the very famous Pongal served with Sambar and the evergreen Vada with Rasam. I am a hard core fan of South Indian breakfast . My elder daughter went to Chennai after getting married but after a couple of years she shifted here for three years. In these three years every time we went to her house it was always for breakfast. It was always a nice big spread. Both my daughter and her mil are fantastic cooks, specially South Indian . Now that she has gone back to Chennai, we miss those breakfasts ! Here is a breakfast which is no way close to the one she used to make , but definitely very pleasing . I cannot talk much about a South Indian Breakfast as you guys are well versed with this cuisine. Here is a little effort, hope you guys enjoy it.


Pongal

Ingredients
1/2 cup rice
1/2 cup yellow Moong Daal
1/2 tsp cumin seeds
8-10 peppercorns
2 green chilly,
A small piece ginger

Method
Wash and Soak the Daal and rice for an hour.
Pressure cook them with 3 cups of water, salt, pinch Cardamon.
Pressure cook for a whistle and then simmer for about 10 minutes.
Check !
Heat ghee in a pan, add ghee, peppercorns, cumin seeds, ginger , green chilly, curry leaves and split cashews.
Add the ghee to the radial rice, mix well.
Serve hot with Sambar.




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Thursday, February 18, 2016

Chole' Biryani




BM # 62 
Week :3 , Day: 2 
Theme: One pot meals/ Combo meals 

For the second under one pot meals, I have a Chole Biryani. This is a very simple and easy Biryani which has an amazing flavor. Since the Chole is with thick gravy it keeps the rice moist, the diluted chutney helps to retain that moisture while baking the rice. You could use this recipe for the chola, it's gets done in a jiffy. The baked onion and ginger tastes heavenly,but if you are not fond of ginger you could minus it. One can pair it with Raita and tikki , like I did as I had some guests, but I am sure just the Biryani too tastes awesome.All in all a very delicios meal.



Chole Biryani

Ingredients
2 cups rice
1/2 recipe chole
Spicy green chutney
Onion rings
Fried green chilly
Ginger jullienes

Method
Boil the rice.
Prepare the Chole.
Make the green chutney and dilute it .
Fry the green chilly.
Cut onion rings and ginger juillines.

Assemble
Brush a oven proof dish with oil.
Put a layer of rice.
Next a layer of Chole.
Layer up the dish in the similar way, alternating with rice and Chole till both rice and Chole are finished.
Drizzle the chutney on top. Throw in the onion and ginger.
Cover with a foil and bake in a pre heated oven for 10 -15 minutes at 180 deg.
Remove the foil and serve hot with Boondi Raita and Aaloo Tikki.





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Wednesday, February 17, 2016

Continental Sizzler


BM ; 61
Week : 3 , Day 1
Theme : One pot meals/ Combo meals

For this week I have chosen to cook one pot meals or combo meals. For Day 1 it is a continental sizzler. We prepared the sizzler while my daughter and her family were here in India. The sizzler is simple and was prepared with the basic steamed rice, gravy, some boiled veggies, fries and a patty.

It is fun to make these sizzlers, and everyone wants to eat in their individual plates. Thankfully I have enough plates to manage a family dinner. This sizzler was all about assembling. The rice is steamed. The veggies can be your choice, simply boiled. The fries ..well they are from the frozen section, but don't need a recipe for them, right? The Patty was a mixed veggie patty, for which you could use any veggies of your choice. I shall give you the recipe that I followed. Finally the gravy, I used pink sauce which I use for pasta. A combination of white sauce and red sauce.


Let me give you a complete list

Boiled steamed rice
Boiled veggies ( Fresh peas, cauliflower, French beans, carrots)
French fries
Patty
Cabbage leaves
Garlic
Butter
Vinegar

Patty

Ingredients
1 cup boiled mashed potatoes
1 cup boiled carrots, peas, beans
1/4 cup crumbled bread
Coriander leaves
Salt and pepper to taste
Mix the above ingredients and make patty of the desired size.
Shallow fry.

Method
Heat the plate red hot, it should take about 30 mins .
Carefully place it on the wooden tray.
Quickly arrange the cabbage leaves .
Place rice, pour gravy on top and arrange the boiled veggies, Patty and fries.
Throw in some butter under the cabbage leaves and pour a tsp of vinegar.
The sizzling sound begins and you are ready to serve the sizzler.


Well my son in law wanted a very very crisp sizzler. Let me tell you what we did.
We heated the plate red hot. Let the plate be on the gas. We greased the plate with oil and threw in some crushed garlic. Tossed it for a second and then placed rice on one side, veggies on the other. Tossed the veggies till they were a little crisp, added some herbs. Rest all is the same. The final touch was with a slice of cheese on top and of course the vinegar for sizzle.

Since it was directly on the plate the rice had a crunchy layer at the bottom which tasted amazing. The melted cheese gave a lovely flavor to the veggies and rice. Everyone loved these crunchy sizzlers and we decided no more layering the plate with leaves.





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Friday, February 5, 2016

Kaju Kesar Katli



BM # 61


Week :1 , Day: 3

Theme: Indian Mithai

For the last day under Indian Mithais I have the popular Kaju Kesar Katli. This is one sweet which is very popular in all homes. I am not a great fan of cashews , but it happens to be a favorite mithai of the family. Kesar is saffron in Hindi, it also refers to the saffron color . Adding it to the katli , changes the taste of this rich Mithai.

Brushing the dissolved saffron on the top adds on to its beauty and the taste , both. Normally this sweet is garnished with a silver leaf but I like it with saffron and chopped nuts.this Mithai is vegan and our vegan friends can enjoy it too.



Kaju Kesar Katli

Ingredients
2 cups cashew powder
1/2 cup sugar
1/4 cup water
Saffron
Almonds
Pistachios

Method
Add water to the sugar and keep for boiling.
When sugar melts, add the cashew powder.
Keep stirring on low flame
When bubbles start coming, and the mixture starts leaving sides, put off the flame.
Add a few drops of dissolved saffron.
Allow to cool a little.
Roll between two polythene sheets.
Remove the top sheet and brush the dissolved saffron on the top layer.
Sprinkle chopped almonds and pistachios.

Notes
I like a thicker Katli , but you can roll it thin too.


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Thursday, February 4, 2016

Oats Ladoo with Edible Gum


BM # 62
Week :1 , Day: 2
Theme: Indian Mithai

Suddenly I have become fond of making ladoos. I remember my first ladoos were a recipe from Priya Srinivasan. The Oats and Poha ladoos ! Those ladoos are a big hit and I have gifted umpteen boxes of these ladoos. While making those I thought of adding the edible gum which is very healthy, specially during the last months of pregnancy and post delivery. Almonds give these ladoos a very nutty flavor and make them filling too. Well pregnancy or delivery is not the only time for relishing these, go ahead and enjoy them during winters, while traveling, pack them for kids lunch box or even enjoy them after a meal as a dessert.

Yes these ladoos are my post for week 1 where I have chosen Indian Mithai as my theme.


Oats Ladoo with Edible Gum

Ingredients
1 cup oats
1 cup pressed rice
1/4 cup edible gum
1 cup sugar, powdered
1/2 cup almonds, powdered
1 tsp Cardamon powder
Ghee for binding the ladoos

Method
Roast the oats and poha separately.
Grind them to a fine powder.
Fry the edible gum.
Grind to a fine powder
Grind the almonds to a fine powder.
Mix the powdered oats, Poha, edible gum, almonds, sugar and Cardamon powder.
Taste and check for sugar.
Add enough warm ghee to the mix so that you are able to bind the ladoos.
Garnish with pistachios.




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Wednesday, February 3, 2016

Gujrati Choorme ke Ladoo


BM # 61
Week :1 , Day: 1
Theme: Indian Mithai

This month we begin with the 61 st Blogging Marathon. I just can't believe time runs that fast. It's 5 years now since I have been blogging and these marathons are a part of my life. Besides these marathons, the blogging friends are a world to me. 

For this week I am doing Indian Mithais. Indian Mithais have such a wide array and its difficult to choose from them. All my friends know that I do not make ladoos and here you are ...I have made ladoos. The Choorma ladoos are popular as a Rajasthani sweet , but these Choorma ladoos are typically Gujju ones. They are normally made on Holi, the festival of colors. These are served with a typical Gujju menu of Daal Bhaat Shaak.

The Rajasthani Choorma Ladoos have edible gum where as the Gujju ones are without them.. The garnish for these ladoos is poppy seeds , where as the Rajasthani ones there is no garnish. The gum changes the flavor to a great extend. I shall soon post those ladoos too.


Choorma ke ladoo

Ingredients
2 cups coarse wheat flour
1/2 cup semolina
1/4 +1/4 cup ghee
Ghee for frying
350 gms sugar, powdered
1/2 tsp Cardamon powder
Poppy seeds for garnish

Method
Mix wheat flour and semolina.
Add 1/4 cup ghee and rub it , so as to resemble bread crumbs.
Adding milk gradually ,bind to a hard dough.
Cover and keep aside for 15 minutes.
Divide the dough into even sized balls and make rolls with your palms and fingers.
Deep fry these adjusting the flame from slow to medium.
Fry till golden.
Let cool.
Once they cool down break into smaller pieces and grind in a mixy.
Sieve the mix using a thick sieve.
Re grind the leftover pieces and sieve once again.
Add powdered sugar , 1/4 cup ghee ,cardamon powder.
Make balls from this mix.
Roll these into poppy seeds.



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