Punjabi Mango Pickle - Indian Cooking Challenge, June 2011

Srivalli chose authentic mango pickle recipe from Punjab for Indian Cooking Challenge for June. Simran shared her mother's recipe with us. This typical mango pickle is most popular in Punjab, where raw mangoes are soaked in oil with fennel seeds, nigella seeds, mustard and other spices.



Two types of measurements were provided, one for 5 kgs of mangoes and the other one for 1/2 kg of mangoes. Here is the recipe with 500 gms of mangoes.



I followed the recipe as per measurement, only I added whole red chiilies to enhance the flavour and also coz I like my pickle spicy.



Ingredients:

• Mangoes: 500 gms
• Mustard Oil: 50 ml

Spices:

• Salt: 70 gms
• Fenugreek seeds: 10 gms
• Nigella seeds: 5 gms
• Fennel Seeds: 10 gms
• Black pepper corns, whole: 5 gms
• Turmeric powder: 10 gms
• Red chilli, whole: 6-8
• Sugar: 1/2 tsp

Method:

1. Wash the mangoes, wipe dry and cut them in slightly large cubes. Spread them on a flat surface and dry in the sun for 2 - 3 hours.
2. Select a ceramic jar / glass jar to store the pickle. Clean the jar and wipe dry. In a large pot mix oil with all the spices.
3. Add the mangoes, toss well to coat them with the oil and mixed spices.
4. You can add more oil if the mangoes are not coated well (Keep the level of oil slightly above the mango pieces as the oil preserves the mangoes).
5. Transfer the coated mangoes to the pickle jar. Leave the jar in sunlight for one day.
6. For the first fortnight, shake the lidded jar to toss the mangoes and blend the flavours. The pickle will be ready by the end of 15 days. The pickle stays well over a year, if handled properly. 1 tsp of Sodium Benzoate can also be added as a preservative.

Note: All the spices are to be added as whole. Kalonji and Fenugreek seeds are critical to the pickle to have that typical flavour.

Vatteppam / Vattayappam - Indian Cooking Challenge, March 2011

Srivalli chose Vattepam / Vattayappam as the Indian Cooking Challenge recipe for Mar 2011. Vattepam / Vattayappam is a delicious and traditional recipe from Kerala.

It is basically a steamed rice cake, made from raw rice flour, grated coconut, cooked rice, sweetened and garnished with nuts and raisins. It is a popular delicacy served for breakfast / tea time snack during Christmas time in Kerala. The recipe is adapted from Shn of Mishmash.

Ingredients: To Grind:

• Raw rice: 1 cup
• Coconut, freshly grated: � cup
• Cooked rice: 2 tbsp
• Water: � cup water to grind and make batter

To proof yeast:

• Active dry yeast: � tsp
• Water: 1/3 cup
• Sugar: 2 tsp

To make Rice Porridge / Thari Kurukku:

• Coarse ground paste: 1�-2 tbsp
• Water: 1/3-1/2 cup

To sweeten and flavor Vatteppam:

• Sugar: � cup or more (to taste)
• Green Cardamom, crushed / powdered: 10-12
• Cashew nuts: 8-10
• Raisins: 8-10
• Ghee: 1� tbsp

Method:

1. Soak raw rice for 6-8 hours, drain and grind rice in a blender, adding very little water to a coarse texture; remove 2 tbsp of the coarse mixture for making Rice Porridge / Thari Kurukku and keep aside.
2. Add freshly grated coconut to the remaining ground rice and grind thoroughly to a fine past. Add cooked rice & little water and blend again to make a batter (Batter should be thick as idli batter).
3. Proof yeast by dissolving yeast and sugar in luke warm water. Set aside for 15-20 minutes in a warm place till it foams.
4. Prepare Rice porridge / Thari Kurukku by heating a pan and add the requisite coarse ground rice, kept aside earlier and water. Bring it to a boil and keep stirring in low-medium flame until it is fully cooked and reaches the consistency of porridge. Turn off the heat and keep the porridge aside, till it cools completely.
5. Heat ghee, lightly roast cashews until golden brown and raisins till plump and keep aside.
   Once the rice porridge is cooled completely, add 4 tbsp of the porridge it to the ground rice & coconut batter and blend it thoroughly. Add yeast mixture and blend once more to a smooth batter.
6. Pour the prepared batter to a large steel / glass bowl (The bowl should be big enough to hold double the quantity of batter as during the fermentation process, the batter rises well). Let it ferment in a warm place overnight (6-8 hours). When batter is doubled and fermented, add sugar let it ferment for another 2 hours.
7. Just before steaming Vatteppam, add powdered / crushed green cardamom to the batter. For steaming, grease a round bowl / cake tin with oil. Pour the batter and fill till half of the bowl / cake tin. Place a flat plate with holes in the pressure cooker, place the batter filled bowl and close the cooker with lid. Steam the Vatteppam without the weight/whistle for 20-30 mins in medium heat. Open the pressure cooker, after about 10 -15 mins of steaming, drop the roasted raisins and cashew nuts on the batter and close the lid once again.
8. After 20-30 mins, check by inserting a tooth pick. If the tooth pick comes out clean or with very less crumbs, Vatteppam is done, or else steam for another 10-15 mins / till done and cooked well.
9. Remove the pan / cake tin from the pressure cooker, allow the dish to cool completely.
10. Run a knife by the edges of the pan to separate the steamed cake / Vatteppam/Vattayappam. Slowly lift the cake into a serving plate and service with tea / coffee.

Suruttai Poli - Indian Cooking Challenge, Feb 2011

Suruttai poli, a traditional sweet preparation of South India, was chosen by Srivalli as the recipe for Indian Cooking Challenge for the month of February, 2011. This recipe is suggested by Nithya of 4th sense cooking, who stated her mother�s traditional, tried & tested recipe.

I had never heard about this dish so it was a real challenge to attempt. When I searched the net for pictures, I came across Pavithra's recipe on how the final dish will look.

Suruttai means rolled up and poli, generally refers to the sweet poli. It somehow resembled patisapta (a traditional sweet / savoury preparation in Bengali), stuffed with fillings of khoya & kheer / grated coconut, mixed with jaggery and rolled tightly.

Here the outer covering should be thin, like a papad. It came out nicely and everyone enjoyed this delicious sweet treat. The only addition I made, I added some raisins in the filling mixture�.

Ingredients:

For filling:

• Roasted gram: 1 cup
• Sugar: 1 cup
• Cashews, chopped: 3-4 tbsp
• Raisins: 3-4 tbsp
• Cardamom powder: 1 tsp
• Coconut, grated: 2 tbsp
• Ghee: 1 tsp

For dough:

• All purpose flour: 1 cup
• Salt, a pinch
• Water, to knead dough
• Oil, for frying polis

For garnishing:

• Sugar, powdered: � cup
• Cashews, chopped: 5-6
• Raisins: 10-12

Preparations:

Method for filling:

1. Dry roast the gram and powder the roasted gram and sugar together in a mixer.
2. Heat ghee and roast the chopped cashew, add grated coconut and saut� them till golden brown. mix well.
3. Add the powdered gram & sugar mixture, mix thoroughly by stirring continuously and switch off flame. Pour the mixture in a bowl and keep aside.

Method to prepare dough for Polis:

1. Sift flour and salt in a bowl, add a little water and knead to prepare a soft dough (like chaapati consistency). Ccover and set it aside for 10-15 mins.
2. Powder sugar, sprinkle on a plate and keep aside.
3. Make small balls from the dough, flour the rolling surface and roll the dough into very thin circles. (like papad consistency) (You can prick the rolled dough with fork on the surface to prevent them from puffing while frying). After rolling, keep aside for 10 mins.
4. Heat oil in a kadhai. Gently release the rolled dough in the oil. Turn and lightly fry on both sides and ensure that it do not change colour (It should be flexible and should not turn brown or crispy).
5. Drain oil and place the fried poli on the plate, coated with the powdered sugar. Carefully and immediately add 2-3 spoon fulls of filling on one side and roll tightly to form suruttai poli.
6. Keep aside face down in a flat surface. (The polis should be soft when hot but once they cool down they will become crispy).
7. Repeat with all the dough balls and prepare a whole batch of suruttai poli.

For serving, arrange the polis on a serving plate. Sprinkle some powdered sugar, garnish with cashews and raisins and serve.

Khandvi, Indian Cooking Challenge, Dec 2010

Gujarati cuisine mainly consists of vegetarian recipe and have unique culinary traditions of India. Gujarati cuisine is also distinctive in its wide variety of Farsans or side dishes served with the main meal. Some Farsan are eaten as snacks / light meals.

Gujarati food mainly comprise of 4 major regions, North Gujarat, Kathiawad, Kachchh and South Gujarat. North Gujarat is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Some of the popular farsans, popular for their tastes are Pathara, Khaman Dhokla and Khandvi.

Khandvi is a delicious savoury made with gram flour (beasn) and curd, tempered with sesame seeds and mustard seeds and served with fresh grated coconut and chopped coriander leaves.

Srivalli chose Khandvi as the recipe for the Indian Cooking Challenge for the month of December. Preparing Khandvi is an art by itself and requires lot of practice to perfect the dish. I have never prepared Khandvi before and had to try 2-3 times, before I got a perfect rolled Khandvi.

Srivalli provided two recipes for khandvi, I followed Lataji�s recipe, only difference is that, I used only mustard seeds for tempering�

Ingredients:

• Gram flour / Besan: 1/3 cup (heaped)
• Sour Curd / Yogurt: 1/3 cup
• Water: 1 cup
• Ginger & Green Chilli paste: 2 tsp
• Turmeric Powder: 1/4 tsp
• Asafoetida: 1/4 tsp
• Salt to taste
• Cooking Oil: 3 tbsp

For tempering:

• Cooking Oil: 2 tsps
• Mustard seed: 1 tsp

For Garnishing:

• Grated Coconut: 2 tbsp
• Fresh Coriander Leaves, chopped: 2 tbsp

Method:

1. Grease a flat plate and keep it ready before proceeding to cook Khandvi.
2. Beat curd and keep aside. In a bowl, add gram flour, salt, ginger-chilli paste, beaten curd, turmeric powder, asafoetisa and water and mix well to form a smooth batter (Ensure that the batter is thin and free of lumps).
3. Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked. (You will know that the batter is ready, when the batter take a light brown tinge & glaze from the oil and do not stick to the walls of the kadhai).
4. The batter should still be in a semi liquid state, tipping more towards solid state (Over cooking will result in a solidified mass which will not spread evenly).
5. Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle. (Do this quickly or else the batter will thicken as it cools and become difficult to spread.)
6. Using a knife, make strip marks on the sheet. Carefully roll each strip into spirals and place the khandvi rolls on a serving platter.
7. Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis.
8. Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.

Kashmiri Dum Aloo, Indian Cooking Challenge, Nov 2010

Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.

In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.

Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.

The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.

Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.

Srivalli choose this dish as the recipe for Indian Cooking Challenge for the month of November. She choose the recipe of Kashmiri Aloo Dum from Indian food.

Ingredients:

• Baby potatoes / small potatoes - 1 kg (round and uniform size)


• Cumin seeds, roasted and powdered: 1 tsp


• Kashmiri red chillies, roasted and powdered: 3-4


• Curd / yogurt: 2 1/2 cups (must not be sour)


• Ginger powder: 1 tsp


• Fennel / aniseed powder: 1 tbsp


• Cloves, roasted and powdered: 6


• Mustard oil: 4 tbsp


• Garam Masala: 1 tsp


• Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp


• Asafoetida: a pinch


• White oil to deep fry potatoes


• Salt to taste


• Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp

Method to prepare:

1. Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.


2. Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.


3. Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.


4. Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.


5. Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.


6. Cover with a lid, seal the edges with the dough for the �dum� so that steam do not escape. Cook in a low flame for 10-15 mins.


7. When the gravy thickens and the oil begins to separate, turn off the flame.


8. Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.


9. Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.

Varo (Indian Praline with Mixed Nuts), Indian Cooking Challenge, Oct 2010

Praline is a family of confections made from nuts and sugar syrup. Originally inspired in France at the Ch�teau of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist, Marshal du Plessis-Praslin (1598�1675), early pralines were prepared with whole almonds individually coated in caramelized sugar, as against dark nougat, where a sheet of caramelized sugar covers many nuts.

Pralines have a creamy consistency, similar to fudge. They are usually prepared by combining sugar, butter and cream / buttermilk on medium-high heat, stirring constantly, till most of the water evaporates and they reach a thick texture with a brown color. They are then dropped by spoonfuls on a greased flat surface and left to cool to solidify into a crispy candy.

Alka suggested Sri for choosing Varo to be the recipe of Indian Cooking Challenge (ICC) for the month of October.


Varo is a kind of Indian praline with mixed nuts. Varo is a part of Sindhi cuisine, where Sindhi people make this as a Diwali special treat.

In West Bengal, we are used to Badam Chakti (Peanut Chikki / Brittle), which is a sweet preparation made from broken peanuts and jaggery. In Varo, sugar syrup is used instead of jaggery.

Sri chose two recipes for Varo, one is from Simply Sindhi Recipes and the second one is from Madhvi's Foolproof Recipes.

This was a new preparation for me. I tried the recipe from Simply sindhi recipes.

Ingredients:

• Mixed Nuts (Almonds, Pistachios, Cashew nuts), sliced: 1 cup
• Dry Coconut slices: 2 tbsp
• Poppy Seeds / Khus Khus: 2 tsp
• Black Cardamoms, crushed: 4 -5
• Sugar: 1 cup
• Clarified Butter: 1 tbsp

Method:

1. In a heavy bottomed pan, add butter and sugar and cook in a low flame till the sugar melts.
2. When the sugar is caramelized to a light brown color, add the sliced mixed nuts, poppy seeds and crushed cardamoms. Stir and mix well till all the nuts are coated with the caramelized sugar evenly.
3. Pour this mixture onto the back of a greased plate / rolling board.
4. Flatten the mixture by using a rolling pin very quickly or else the mixture will harden as soon as it removed from heat.
5. Score lines before the mixture begins to set, as this will make it easier to break and get uniform pieces of Varo.
6. Leave the Varo to set for some time. Break into pieces and store in air tight containers.

Punjabi Kadi with Pakora (Dahi Besan Kadi)

For the month of September, Srivalli announced a delicious dish, Punjabi Kadhi for the Indian Cooking Challenge. Thanks to Srivalli for choosing this yummy Punjabi kadi and Simran for the awesome recipe.

Kadhi / karhi is an Indian dish, specially a part of Gujarati and Punjabi cuisine, basically made up of vegetable fritters (pakodas) simmered in a spicy yogurt-based gravy containing chickpea flour (besan / gram flour) with tempering of black mustard seeds, cumin, asafoetida, dried chili peppers, fenugreek seeds, curry leaves in oil / ghee and eaten with steamed rice and roti / phulkas.

Pakoda is a common Indian snack like onion pakoda, potato pakoda, eggplant, cauliflower or chopped spinach or chilies, prepared by dipping the ingredients in batter and fried into crunchy pakodas.
Punjabi kadhi is a typical North Indian recipe made up of pakodas simmered in a thick yogurt gravy.


Ingredients:
For Pakodas:

• Gram flour: � cup
• Onions, sliced: 2 medium
• Red Chilli Powder: � tsp (as per taste)
• Baking Powder: � tsp
• Salt, to taste
• Water, for batter
• White oil, for deep frying pakodas

For Kadi

• Curd / Yogurt: 1 cup
• Chickpea flour / Besan: � cup
• Onion, chopped: 1 large
• Mustard Seeds / Sorse: 1 tsp
• Cumin seeds / Jeera: 1 tsp
• Carom seeds / Ajwain: � tsp
• Fenugreek seeds / Methi: 1 tsp
• Curry leaves: 5-6
• Dry red chillies: 2 whole
• Turmeric powder: � tsp
• Red Chili powder: � tsp
• Garam Masala powder - � tsp
• Asafetida / Hing: a pinch
• Oil: 2 tbsp
• Salt, to taste

Preparation
Pakora:

1. Take slice onions in a bowl, crush them a little to separate the slices.
2. Add besan and all the other ingredients except water and oil to the bowl. Mix well. Slowly add water and make a batter of semi thick consistency.
3. Heat oil in a deep bottomed kadhai. Add a little oil in the batter and mix again.
4. Take small amount of batter coated onions, form a round shape and slowly release the balls in the hot oil.
5. Deep fry the pakodas, turn and cook both sides until crispy and golden brown.
6. Drain oil and take out the pakodas, put on a paper towel to soak the extra oil. Keep aside.

Kadhi:

1. Blend yogurt, besan and water with a pinch of turmeric powder, salt and red chilli powder to make a thin batter / buttermilk (lassi) mixture consistency. Keep it aside for half an hour before starting to make kadi.
2. Heat oil in a kadhai, add the dry spices (mustard seeds, cumin seeds, carom seeds and fenugreek seeds) and let them splutter. Add curry leaves and dry red chilli to tadka (frying mixture).
3. Add chopped onions and saut� them until light brown. Add the turmeric powder, garam masala, red chilli powder, salt and saut� a little more.
4. Add the yogurt / besan (kadhi mixture) to the tadka. Keep stirring the gravy, as it may stick to the bottom. First keep it on a medium flame, bring it to a boil, reduce flame and simmer on low flame for 20-30 mins.
5. Keep stirring occasionally, check if the gravy is thick enough (add little water if required) and release the pakodas in the kadhi.
6. Boil for 2-3 mins more and turn off gas. Garnish with chopped coriander, serve hot with steamed rice or chapati.

Kara Sev - Indian Cooking Challenge, June 2010

Kara Sev was chosen by Srivalli as the Indian Cooking Challenge recipe for June. It's one of my favourite snack. There was a bhujiya shop near my school, where they used to sell varieties of bhujiya, ganthiya, chanachur, etc. While waiting for the bus, I used to watch the karigaar preparing these sev.

It was intriguing, as the person used a deft hand in pressing down the thick besan mixture on a big ladle with holes directly over oil, frying the sev in hot oil and immediately taking them out.

Thanks to Srivalli, finally I had the chance of preparing these savoury and crunchy sev. If the ladle (with holes) is not available, one can use the murukku press. Kara sev is quite easy and require very less time to prepare. I chose the first recipe as stated by Srivalli.

Ingredients:

• Gram flour (Besan): 2 1/2 cup
• Rice Flour (Chalguri): 1 cup
• Chilli powder: 1/2 tsp
• Coarsely ground black pepper: 1 tsp
• Crushed garlic (optional): 2 pods
• Ghee: 2 1/2 tsp
• Cooking Soda: a small pinch
• Salt to taste
• Oil, to fry

Procedure:

1. Take a bowl, sieve gram flour and rice flour together, mix well and make a pit (hole in the middle).
2. Add chilli powder, pepper powder, salt, crushed garlic, ghee and cooking soda and mix thoroughly with hands (It should resemble bread crumbs).
3. Divide the dough into 4 portions. Take one portion of this mixture, sprinkle water, knead like puri dough.
4. Heat oil in a kadai, use a ladle with lot of holes (Kara Sevai ladle / sev maker). Put some dough on the ladle and rub directly into oil (It will look like split string).
5. Deep fry in oil till the sev are well cooked and golden brown on all sides.
6. Drain excess oil, cool and store in an airtight container.

Gol Gappe - Indian Cooking Challenge, May' 2010

Gol Gappe, a popular street snack / chaat is known by different names in different regions, the most popular ones being Panipuri (Western India), Gupchup (Orissa, Jharkhand, Bihar) and Phuchka (West Bengal). It generally comprises of a round & fried crisp puri, filled with a mixture of potato, onion & chickpeas dipped in tamarind water

The name Gol gappe (as known in Northern India) refers to the fact that crisp sphere (Gol) is placed in the mouth and eaten (Gappa) at one time, without biting. Pani means water in Hindi and Puri is the name of a type of Indian bread, prepared by frying dough in oil.

Gol gappes are served in varied ways across different locations. They are dipped in various types of flavoured water, like imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and even khajur ka pani (dates mixed in water) and served by folding a saal leaf in triangular cup sized plate made from dry saal leaves or pre-made small bowl of saal leaves.

Here in Kolkata, Gol gappe it is better known as �Phuchka� and you are sure to have your favourite Phuchkawala in every para / locality.

Phuchka, the very mention of which makes me reminisce my childhood years. I still relish those memories, customers holding the small plate and standing around the phuchkawala�s cart. He starts making one golgappa at a time and serving one to each individual.

He even remembered each customer's preferences & choice like choice of fillings, tamarind water�s consistency, etc. Even now, I don�t know how the phuchkawala kept the count of how many phuchkas were served even during serving an entire crowd.

I still remember, on my way back home from school, how I used to order my Phuchka Kaku to prepare that special filling of boiled potato, sprouts & masalas with extra red chili powder; the crisp phuchkas dipped in an earthern pot of spicy tamarind water (tentul-er jol) and served in a small plate made of saal leaves and finishing in a gulp, heavenly�Even as I am writing, my mouth is drooling with those thoughts�

Moreover it was fun when we were in a group and would compete amongst ourselves who will eat the most number of phuchkas.

Over the years, gol gappe / pani puri / phuchka which was a roadside treat, have found a place in the menu of restaurants, malls and even wedding ceremonies. These days there are several innovative ways of serving them, like in plates and the tamarind water in cups. They are even served with curd, chopped onions with sev sprinkled on top.

Thanks to Srivalli for choosing Golgappa as the Indian Cooking Challenge recipe for May� 2010.
A little effort of preparing Golgappa myself at home was a wonderful and fun experience.

Here is the recipe of Pani Puri / Gol Gappe

For making Gol Gappe

• Sooji / Semolina: 1/2 cup
• Maida / Plain Refined Flour: 1/2 tbsp
• Cooking Soda: 1/2 tsp
• Salt to taste
• Oil for frying

For Spicy Pani / Spicy Water

• Chopped Mint Leaves: 1 1/2 cups
• Chopped Coriander Leaves: 1 tbsp
• Tamarind: 1/3 cup
• Ginger: 1"
• Green Chillies: 4 - 5
• Ground Cumin Seed (roasted): 1 tsp
• Kala Namak/ Black Salt: 1 1/2 tsp
• Salt to taste

For Filling

Potato Filling
Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

Lentil Filling

• Cooked Kabuli Channa / Peas: 1 cup
• Salt to taste
• Chili powder: 1/2 tsp
• Turmeric powder: � tsp
• Garam masala powder: 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

• Tamarind: 1 cup
• Jaggery: 1/2 cup
• Sugar: 2 tbsp
• Red chilli powder: 1/2 tsp
• Dry Roasted cumin powder: 1 tsp
• Kali Mirch / Black pepper powder: 1/4 tsp.
• Cloves: 2
• Warm water: 2 cups
• Oil: 1 tsp
• Salt to tast

Method to prepare:

For Gol Gappe / Puri:

1. In a bowl, take semolina, plain flour & cooking soda; add salt and 2 tbsp of oil; mix and knead well to make a stiff dough (A bit stiffer than normal) .
2. Cover it with a wet muslin cloth and let it rest for 15 mins.
3. Pinch out very small balls and roll them into small circles and put the rolled out circles back under the muslin cloth for some time before frying.
4. Heat oil in a thick bottomed pan / kadhai, release the rolled out dough, press the puffed puri a little with the back of a slotted spoon and deep fry the puris till golden brown (If rolled evenly, the puris will puff up as soon as they are released in the oil).
5. Drain oil and take the puris out from the pan / kadhai and put them on kitchen paper towel to get rid of the extra oil.

Notes: Allow the puris to cool properly before storing them in an airtight container or else they will become soggy.

Spicy Tamarind water / Pani

1. Extract pulp from the tamarind. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
2. Add salt and black rock salt to taste. Add water as required. Put it in the fridge to cool down.

Red Tamarind Chutney

1. In a pan, dry roast the cumin seeds and cloves and pound them into a coarse powder.
2. Extract the pulp from tamarind. To the tamarind pulp, add jaggery, sugar, red chilli powder, black pepper powder, roasted powder of cumin & cloves and salt.
3. Put the mixture in a pan and heat for 5 minutes on medium heat. Remove from heat and let it cool down.
4. Add warm water and adjust consistency, if the chutney becomes too thick.
5. Once the chutney cools thoroughly, blend in a blender to form a smooth paste.

Assembling & serving the Golgappe / Pani Puri / Phuchka

1. Poke a small hole in the center of the Gole Gappe and add a little portion of the filling (Remember not to stuff too much, or else the puri may break).
2. Add a little of the red tamarind chutney, dip the golgappa in the spicy water and gulp it down.

Notes: Alternatively you can mix small quantity of tamarind chutney & spicy water and pour over the stuffed puris and gulp down.

I like to experiment with the fillings. The whole idea of preparing this kind of chaat at home is that, you can mix your choice of ingredients or add anything which suits you best.

I used a filling of boiled potatoes & kabuli chana, mixed with chopped coriander leaves, grated coconut and masalas.

I added some home made dhokla, sprinkled chopped onions & sev on top and served with home made curd, spicy tamarind water and red tamarind chutney so that everybody can take their pick.

Enjoy!!!!!!!!

Rasmalai - Indian Cooking Challenge (Apr 2010)

Srivalli selected Rasmalai as our next challenge for the month of April 2010 in Indian Cooking Challenge.

Rasmalai is a delicious dessert consisting of sugary balls of cottage cheese (chhana in Bengali) soaked in sweetened and thickened milk, flavored with cardamom, saffron and garnished with dry fruits. It tastes best, when served chilled.

The original recipe was provided by Lavi. As always, I followed the recipe as stated by Srivalli and the Rasmalai turned out perfect.

Here is the recipe



Ingredients:

• Milk: 3 litres (2 ltr for making paneer and 1 ltr for making rasa / milk syrup)
• Maida (plain flour): 1 tsp
• Vinegar: 3 tbsp
• Water: 5 cups
• Sugar: 16 tbsp (8 for sugar syrup and 8 for rasa / milk syrup)
• Saffron: 3-4 strands
• Pista: 10 finely chopped
• Cardamon, crushed: 2 -3

Method:

1. Boil 2 litres of milk and let it cool thoroughly and rfrigerate the milk for 12 hours. Remove the thick layer of skin formed over the milk the next day (after 12 hours).
2. Boil the milk, when the milk starts to boil, add vinegar. The milk will curdle and paneer will start floating on top and the whey water will stay on the bottom of the vessel. Place a muslin / cotton cloth over a bowl, filter the paneer.
3. Pour 2 cups of water (to remove the sourness of vinegar), tie it well and let it hang for one hour until the paneer is completely drained of whey water.
4. Remove the paneer from the muslin, knead well for 5-10 minutes. Add maida to the paneer and make small balls.
5. In a pressure cooker, add 3 cups of water and sugar, bring it boil, add the paneer balls one by one and close the lid, simmer and let it cook for 15 minutes (until the balls become double in size). Press the paneer balls gently to drain the excess sugar syrup.
6. Prepare the thick and creamy milk syrup by boiling the milk and reducing to half of the original quantity. Add sugar, saffron strands and crushed cardamom to the milk and mix thoroughly.
7. Slowly release the paneer balls to the milk syrup. Pour the rasmalai in a serving bowl, cool and refrigerate. Garnish with pistas and serve chilled.

Sagu Biyyam Murukku / Sago Murukku - ICC for Mar' 2010

Sago /Sabudhana Murukku (a tasty savory snack prepared with sago, rice flour, besan flour and fried gram flour) was chosen by Srivalli for Indian Cooking Challenge for the month of March.

As Sri already challenged us to prepare murukku before, this was a little easy, though I have never prepared murukku with sago before. Stated below is the recipe by Srivalli.

Ingredients

• Rice flour: 2 cups
• Besan flour: 1/2 cup
• Fried gram flour: 1/2 cup
• Sago: 1/2 cup
• Oil: 50 gms
• Salt to taste
• Curd: 50 gms (half of half cup)
• Chilli powder: 1/2 tsp or as per taste
• Oil for frying murukku

Special Utensil: Muruku Achu

Method

1. Soak sago in buttermilk for 3 hrs (please ensure that you soak the sago well or else sago may burst while frying the murukkus).
2. Mix all the flour together, add salt and chilli powder. Heat 50 gms oil and mix to the flour.
3. Gradually add the buttermilk soaked sago and knead to a chapati dough consistency.
4. Heat oil in a kadhai for deep frying. Add the dough in the muruku achu. When the oil is hot, press down the dough directly in the oil as murukus.
5. Cook the murukkus on medium flame. Drain oil and store the murukkus in airtight container.

A few points to remember: Ensure that the sago soaked in buttermilk is soft or else it will burst while frying the murukus and also to cook on medium flame to ensure even cooking.

I didn�t make the usual round shape. The murukkus turned out real crispy, a perfect accompaniment for evening tea / coffee.


A little late in posting due to machine problem....Better late than never...

Khasta Kachori, ICC for Jan' 2010

The Indian Cooking Challenge for Jan 2010 is Khasta Kachori, an all time favouroite savoury snack. Srivalli came up with this snack after discussing with Medhaa who suggested to prepare tasty Kachoris and provided authentic recipe combining that of her aunt and Tarla Dalal.

Kachoris are a speciality in Northern and Western India (including Punjab, Rajasthan, Gujarat, and Uttar Pradesh), but even then they occupy heart of every Indian. Kachoris are often served with a chutney, made from tamarind, mint / coriander and sometimes accompanied with a curry made of spicy potatoes and chickpeas (chana / chhole)....

Sri stated three different fillings: Moong Dal Filling, Peas Filling and Onion Filling. I prepared kachori with all the filling and all of them were perfect. The dough is same for all the fillings.

You can catch the step by step procedures below. I could manage to take the photos with the green peas filling only...

Recipe:
Resting time for the dough: 1/2 hour - 1 hour approx
Frying time for the Kachoris: 20 mins for each batch approx
Soaking time for the filling: 1 hour approx
Cooking time for the filling: 15 minutes approx
Yields - 15

For the Dough
Ingredients:

• All purpose flour / Maida: 2 cups
• White Oil / Ghee: 1/4 cup
• Salt: 1/2 tsp
• Water for kneading

Method:

1. Mix the flour and salt, add oil / ghee and mix till you get a bread crumbs texture.
2. Slowly add water and knead thoroughly to make a soft and smooth dough. Knead well for about 8 minutes.
3. Cover with a moist cloth and keep aside to rest for atleast half hour (or else it will dry up and not puff up when frying)

Fillings:

Khasta Kachori - Moong Dal Kachori
Ingredients:

• Split Moong Dal (yellow): 1/2 cup
• Cumin Seeds / Jeera: 1 tsp
• Hing / Asafoetida: a pinch
• Curry Leaves, finely chopped: 2 tsp
• Green Chilli & Ginger paste: 1 tsp
• Sauf / Fennel seeds powder: 1 tsp
• Garam Masala: 1/2 tsp
• Red Chilli powder: 1/2 tsp
• Mango powder / Amchur: 1 tsp
• Oil: 1 tsp
• Salt to taste

Method:

1. Wash and Soak dal in water for 1 - 4 hours. Drain water and grind the dal to a coarsely mixture.
2. Heat oil in a pan. Add the hing and cumin seeds. Once the seeds splutter, add the curry leaves and then add the dal.
3. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
4. Cook for another 10 minutes on low till the dal turns slightly brown. Add all the masalas.
5. Cook for few minutes till the aroma of the spices hit you. Add Salt.
6. Remove from heat and keep aside to cool.

Special Tips / Notes for the filling:

• The fillings have to be really dry if not when rolling they will ooze out when rolling.
• Adjust the masalas as per your taste.
• If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.
• Fry the kachoris on medium low to get a crisp outer layer.

Mattar Ki Kachori from Tarla Dalal:
Green Peas filling - Ingredients:

• Green peas, shelled: 2 cups
• Green chillies, chopped: 1 tsp
• Ginger, grated: 1 tsp
• Nigella seeds / Kalonji: 1/2 tsp
• Fennel seeds / Saunf: 2 tsp Bay Leaves: 2
• Red Chilli powder: 1 gtsp
• Garam Masala: 1 tsp
• Coriander leaves finely chopped: 4 tbsp
• Oil: 2
• Salt to taste

Method:

1. Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
2. Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
3. Add the chilli powder, garam masala, coriander and salt and saute for 2 more minutes.
4. Remove the bay leaves and discard. Divide into 12 equal portions.

Pyaz ki Kachori
Onion filling - Ingredients:

• 2 cups onions, finely chopped
• 1 teaspoon nigella seeds (kalonji)
• 2 teaspoons fennel seeds (saunf)
• 2 bay leaves
• 1� teaspoons green chillies, finely chopped
• 2 tablespoons Bengal gram flour (besan)
• 2 teaspoons coriander (dhania) powder
• 2 teaspoons chilli powder
• 1 teaspoon garam masala
• 3 tablespoons chopped coriander
• 2 tablespoons oil
• Salt to taste

Method:

1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and saut� till the onions turn light brown in colour.
2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and saut� for 2 to 3 minutes.
3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely. Divide into 12 equal portions and keep aside.
   

Method to make Kachoris:

1. Make a small ball from the dough. Roll out into a 2 inch diameter circle or flatten the ball using your fingers having the center thick and sides little thin. Place about 1.5 tsp of the filling in the center of the rolled dough.
2. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
3. Flatten the balls by lightly pressing it with your palm. Cover and keep aside. Repeat with the remaining dough.
4. Heat oil for deep frying. (The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top).
5. Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. After they rise up, turn them over. Cook till the side down gets a golden brown color.
6. Turn again and cook the other side till the kachoris are golden brown in color. (The whole process requires 18-20 mins atleast). Remove from fire and soak the excess oil in a tissue paper. Cool and store in an airtight container.
7. Serve with coriander chutney and tamarind chutney. Enjoy!!!!

Moong Dal Halwa, ICC Challenge for Dec' 2009

Moong dal ka halwa / Moong daal ka seera is a traditional Rajasthani (Marwari) / North Indian delicacy, made from split yellow lentils (moong dal). It is relished during the winter months and special occasions (Holi and Diwali) including wedding & other celebrations.

I first had this delicious halwa in the afternoon buffets in Angeethi, a terrace restaurant in the style of an authentic North Indian dhaba in Museum Road, off church Street, Bangalore.

As I never had this halwa before, I was curious to know the recipe. After coming back home, I searched my recipe books and found one. I prepared moong dal halwa for the first time and it was simply great though a little calorie laden. (By the time I finished preparing the sweet dish, my right hand was aching from stirring the halwa).

So when Srivalli decided this recipe for ICC � December challenge, I had the opportunity to prepare this halwa once again. She stated 2 recipes, I chose her second recipe (moong dal with milk), though I first sauted / dry roasted the dal (I used a 200 gms cup measure and other ingredients accordingly) & soaked overnight and also used crushed black cardamom while serving.

Both the recipes are stated below:

Moong Dal Halwa
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe with moong dal and milk

Ingredients:

• Split Moong dal (yellow lentils): 1 cup / 200 gms
• Ghee: 1/2 cup
• Sugar: 3/4 cups to 1 cup (as required) / 150-200 gms
• Milk: 1/2 cup
• Cashews / raisins (roasted in ghee) for garnishing

Method:

1. Soak moong dal overnight. Next morning, grind to a paste.
2. Heat a heavy / deep bottomed kadai, take only 1/2 of the ghee and heat it.
3. Add the dal and stir continuously (ensure that no lumps are formed as the dal cooks really fast, irrespective of the ghee).
4. Keep the heat at the lowest and keep stirring even after the dal becomes thick.
5. Add the rest of the ghee intermittently, cook the dal until aromatic and the ghee starts oozing out.
6. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dal.
7. Keep the fire low at all times and break lumps if formed while adding the sugar and water / milk mix.
8. Cook until the ghee surfaces. Garnish with cashews and raisins.

Recipe with moong dal and khoya

Ingredients:

• Split (Yellow) Moong dal: 1 cup
• Sugar: 3/4 cup - 1 cup (as required)
• Clarified Butter / Ghee: 1/2 cup
• Khoya: 1/2 cup
• Cashew nuts and raisins for garnishing

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method:

1. Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
2. Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
3. Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.

Also special thank you wish to Lathaji and Simran�s Mom for the recipe inputs.

Notes :

1. Use a thick bottom pan /nonstick pan.
2. Don't leave the halwa unattended. The dal can stick to the pan and get burnt, keep stirring continuously to prevent dhal from sticking irrespective of the ghee added. (The halwa will thicken as it cools).
3. Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
4. Initially, it may appear that all the ghee is being used up. But as the dal cooks the ghee separates. So the ghee measure is sufficient.
5. In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture.

Chegodilu-Chekodi - ICC (November) Challenge

Chegodilu / Chekodi is one of the popular snacks in Andhra. Another new recipe from Srivalli for the Indian Cooking Challenge for November� 09. I was unaware of this recipe and also didn�t know how the final dish will look like as no pictures were specified. I was confused at first, so I decided to search the net and came across some clicks for chegodis / chegodilo and only then understood why Sri was calling them �ring murukku�. From the clicks, the chegodis looked crisp and yummy and so I started to prepare this tasty snack.

I prepared using the second of the two recipes as stated by Srivalli. The chegodis / chegodilu came out perfect and crisp. Here is the recipe, which I followed

Ingredients:

• Rice flour (chalguri) : 3/4 cup Maida / All purpose flour: 1/4 cup
• Ajwain: 1/2 tsp
• Red Chilli powder: 1/4 tsp (I used 1/2 tsp)
• Turmeric powder: a pinch
• Ghee: 2 tbsp
• Water: 1 cup
• Salt to taste
• Oil for deep frying

How to proceed:

1. Boil the water in a deep pan and add salt. When the water starts boiling, remove the pan from the fire.
2. Add ajwain, red chilli powder, turmeric powder and rice flour & maida. Stir well with a ladle to ensure that all the ingredients are mixed thoroughly.
3. Pour ghee, cover with a lid and leave aside for a few minutes. Once it cools, knead to form a smooth dough.
4. Take small portions of the dough and roll them like threads between your palms, bring the ends together and seal them to form small rings. Repeat the process with the remaining dough.
5. Heat oil in a deep frying pan, slide the prepared chegodis into it. Reduce heat and deep fry until well done. Remove from the oil and drain on absorbent tissues.
6. Allow to cool and store in airtight containers. Repeat with the rest of the chegodis.

Another way to prepare Chegodi / Chegodilu

Ingredients:

• Rice flour 1 cup
• Water 1 cup
• Split yellow dhal (moong dhal) 2 table spoons
• Cumin seeds 1 teaspoon
• Sesame seeds 1 teaspoon
• Chilli powder 1 teaspoon
• Ghee/ oil 1 tablespoon
• Salt to taste
• Oil for deep frying

How to proceed:

For the dough:

1. Soak moong dal in water for half an hour.Drain after soaking, just before adding to the water.
2. In a deep bottom pan, boil water. Add the salt, ghee and the drained moong dhal.
   Bring to a boil, allow to simmer and stir in the rice flour gradually. Keep stirring to achieve lump- free dough.
3. When the dough looks cooked (as in outer dough for kozhukkattais), switch the stove off.
4. Mix well and cover. Keep this aside until the dough cools down, say for about 15- 20 minutes.
5. Add to the dough the chilli powder, sesame seeds and cumin seeds. Mix them well.

Frying the chegodis:

1. Make small balls of the dough and roll them in ropes of about an inch and a half. Bring together the two ends of the rope and seal well.
2. Heat oil in a pan and once the oil is of optimum temperature, slide the prepared rope-rings into very hot oil. Fry only very few at a time.
3. Reduce the heat to low and fry the chegodis on both side until the sizzling of the oil subsides. Remove from the oil with slotted ladle and place them on absorbent tissues. Allow to cool and store in airtight containers.

Tips:

1. While moulding the chegodis, keep the rest of the dough covered. Let the dough not dry in the air. Take out just as much of the dough to prepare enough number of chegodis that will fry in the oil.
2. Keep oil on high heat when you are sliding the rings in and reduce the heat to low as soon as the chegodis bounce back to the surface of the oil. They have to be fried really well or you might end up with oily, soggy chegodis. Proceed with the entire dough.

All the fried chegodis came out crisp, a perfect snack to enjoy with a cup of tea / coffee.

Murukku - ICC September

Murukku is an all time favourite crunchy snack for every Indians. It can be prepared in various ways and it is generally prepared on special festive occasions. Srivalli stated the Murukku recipe using rice flour and roasted urad dal flour.......

Jantikalu or Murukku

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press
Kadai

Ingredients Needed:

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method to prepare:

• Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool (If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal).
• First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
• In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
• Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
• Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
• Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
• Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
• Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked.
• Remove to a kitchen paper and store it in a air tight container.

I pressed the dough over a paper and then released the murukkus in the oil.

Thanks to Srivalli for choosing this savoury snacks as the ICC Challenge for September......I prepared exactly as she stated and got the perfect crunchy Murukku....

Ganesh Chathurthi Specials - ICC August Challenge

Ganesh Chathurthi special dishes (Festive Cooking) from various regions across India were finalized as Indian Cooking Challenge for the month of August' 2009.

Each member was supposed to try out apart from dishes famous in their homestate atleast one more from another state.

Well! all the recipes were new to me and I tried the following recipes...

1. Panchakhadya (from Maharashtra)
2. Boorelu (Sweet filling dipped in savory batter from Andhra)
3. Kudaalu (from Andhra)
   
   

Panchakhadya

Ingredients:

• Grated Dry Coconut / Copra - 1 cup
• Sugar - 4-5 tbsp powdered
• Poppy seeds - 2 tbsp
• Dried Dates - 4-5
• Cardamom powder - 1/2 tbsp
• Mixed Nuts (almonds,cashews, pistachios) - 4-5 tbsp coarsely powdered
• pinch of nutmeg powder (optional)

Method to prepare :

1. Heat a thick bottom pan/ Kadai and dry roast the grated coconut on low flame till it starts turning golden. This takes about 4 -5 mins, once done set it aside.
2. Dry roast poppy seeds and grind them coarsely after cooling them for 5 minutes.
3. Pit the dried dates and grind them coarsely as well.
4. Mix all these ingredients including nuts powder, cardamom, nutmeg, powdered sugar together and offer Panchakhadya to Ganesha as prasad.
   
   

Boorelu:

Ingredients

For the outer layer: Black gram dal/ Urad dal - 50 gms

For the Filling:

• bengal gram / channa dal - 1 cup
• grated Jaggery - 1 cup
• fresh grated coconut - 1/4 cup (opt)
• cardamom powder - 3/4 tsp
• salt to taste
• oil for deep frying

Method to prepare:

1. Wash and soak Urad dal for 4-5 hrs. Place in a big vessel as it will expand after soaking.
2. Then drain water from the Urad dal and grind to fine paste adding very little water. Infact just about a teaspoon of water should be enough. The batter is almost like the thick dosa batter before you make dosas. Add salt and leave it aside covered.
3. For the filling, pressure cook the channa dal with just enough water to cover it. Even if excess water is there, you can always use the water for chaaru. But less water is better.
4. Cook the jaggary to remove any scum. Then once the dal is well cooked, drain and cook it along with the jaggary. It should become very soft enough for you to mash well.
5. You can either grind it to a smooth paste or mash it with the lentil masher. If you find the purnam is very loose, you can cook this in sim to get a thick paste.
6. Add Cardamom powder and grated coconut. You will know its done when the dal starts to leave the sides. Remove and cool. Divide them into equal balls.
7. Heat a thick bottom kadai for frying. Once the oil is hot, turn to sim. Then dip each ball in the Urad dal batter. ensure its coated on all sides.
8. Then gently drop them into the hot oil. Turn and cook on all sides. Once couple of batches are done, strain the oil to remove the scum. It hardly takes more than 2-3 mins to get cooked. Drain them on to a kitchen towel.
   
   

Kudaalu:

Ingredients:

For filling: Same as Booleru
For outer layer, use a stiff dough made with maida as you make for puri.

Method to prepare:

1. Knead a stiff dough using maida, salt and water. Divide into small balls of equal size.
2. Roll them out and place the sweet filling in middle and cover as shown in the Kajjikayalu.
3. Deep fry in oil. Drain and store.

Sending these entries to Srivalli's ICC

Khaman Dhokla (Indian Cooking Challenge)

Dhokla is a popular & delicious Gujrati delicacy, known for its irresistible taste and flavour. Generally prepared from chickpea flour / besan, which is soaked and fermented. The fermented batter is then steamed, cut into pieces, tempered with mustard seeds, coconut and curry leaves and garnished with fresh coriander leaves. I used a little bit of plain bhujiya for that crunchy effect.

Previously used to try the instant dhokla mix and steamed in pressure cooker, as I never quite had the fool-proof recipe. I have blogged regarding Besan Dhokla in microwave. So again tried the authentic Gujarati recipe as stated in Indian Cooking Challenge, hosted by Srivalli.

It's really easy, once you keep ready all the ingredients and follow the steps as stated to have that fluffy, spongy Khaman Dhokla, a perfect snack served with green chutney (recipe stated below) to relish with tea / coffee.

Ingredients: (Makes 20 medium sized pieces)

For batter:

• Bengal Gram flour / Besan: 250 gms (1 & 1/2 cup)
• Curd / Dahi: 1/2 cup (not very sour)
• Water: 1/2 cup
• Cooking Soda: 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking):

• Oil: 1 tbsp
• Turmeric a pinch
• Green Chili paste: 1 - 2 long chilli (as per taste)
• Sugar: 1 tsp
• Citric acid: 1/4 tsp
• Eno: 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering:

• Sesame seeds
• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves, chopped
• Little water + Oil to be topped on dhoklas

Procedure:

1. Take a bowl, mix 1/2 cup curd with 1/2 part water. Add besan and mix well to get a lump less batter (the consistency should be of idli batter, more of dropping not pouring consistency).
2. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
3. If you are using a pressure cooker, fill the pan with water, place a plate / bowl, which you will have to use for steaming the dhoklas. Thali plate can be used for steaming.
4. To the batter, mix the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate / bowl.
5. Meanwhile have the cooker on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
6. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate / bowl. Place the plate carefully inside the pressure cooker and cover with lid. You need not use the whistle.
7. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
8. After 5 -7 minutes, remove the lid and check it using toothpick or knife. If the knife comes out clean and do not have any batter sticking, then its done.
9. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
10. In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate / bowl from the pressure cooker, pour the water & oil mix over the top of the steamed dhokla.
11. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Ingredients for green chutney:

• Green chili: 4 - 5
• Coconut: 4 - 5 pieces
• Coriander leaves- a bunch
• few mint leaves
• Cumin seeds: 1/2 tsp
• Lime: 1 big
• Salt to taste

Method: Take all the ingredients except coriander in a food processor. Grind to a smooth paste. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
















Notes to remember:

• The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
• If you want perfect shaped ones and not the crumbling, cut and handle gently.
• Dhokla can also be steamed in kadai filled with water and a plated titled over it.
• Citric Acid can be replaced with lime juice.
• You may used soda bi carb instead of Eno.