Bell Pepper Chutney and Awards

Bell Pepper Chutney

As everyone says, Breakfast is the most important meal of the day..... being a working woman.. I usually dont have enough time to make something special in the morning every day. So mostly we have either Idly or Dosa every alternate week. For these I can prepare the batter on sunday, so that it lasts for me for the whole week.

The other problem that arises is the chutney.... eating peanut or coconut chutney everyday is not that very healthy option. So when I was searching for alternatives on my favourite blogs, I came across this bell pepper chutney in Indira's Mahanandi blog.

It is very healthy, tasty and easy to prepare....

Ingredients:

Red Bell Peppers : 2, chopped
Onion : 1, chopped
Peanuts : 1/2 cup
Dry Red Chillies : 10, adjust accord. to your taste buds
Garlic : 2 cloves
Tamarind paste : 1 tbsp
Salt : to taste
Oil : 1 tbsp

Ingredients

How I did it:

1. Heat oil in a kadai and add red chillies, bell peppers, garlic and onion and roast till done.
2. Dry roast peanuts in a seperate pan. (I used already roasted tinned peanuts).
3. Once the roasted veggies cool, grind all the ingredients to a coarse paste without adding any water.
4. Serve with any breakfast like, idly or dosa.. even tastes good with hot rice.
   

Served with Idly

And the Verdict:

J liked it very much, it was different from the regular chutneys we have. It has a mild sweet taste from the red peppers and was very yummy.
I served it with Idlies and it was a huge hit.

Some Award Announcements:

Mona from Zaiqa forwarded me this "Brilliant WebBlog Prize".

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

1. When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
2. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.
3. Show a picture of those who awarded you and those you give the prize (optional).

As the custom, I furthur pass this award to Amulya of Amu'sWorld, Keerthi of CuminHut, Padma of Padma's Kitchen, Cynthia of Tastes Like Home, Cham of Spice Club, SriValli of Cooking For All Seasons and Pallavi of All Things Yummy.

Amulya of Amu's World passed on this "Yummy Blog Award". Thank You dear for this....

I would like to Thank both Amulya and Mona... for these awards... Thank You Girls!!!

Cherry Polka Dot Cake

I love summer, mainly because of the warm sun... because of the barbeque parties we can have... for the lazy afternoons we can spend lake sides.... and most importantly because of the exotic fruits we get to eat... Mangoes, Strawberries.... and ofcourse Cherries .... yummm.. I just love these red, juicy fruits...

Last weekend I have been to the farmers market and could'nt resist myself in buying these..

Fresh Cherries

The best recipe I can suggest with cherries is..... take them in a big bowl... switch on your favourite movie and just relish them as they are :-)
But J wanted something different. I had this recipe bookmarked long back and wanted to surprise him.

Cherry Cake

Recipe Source : Joy Of Baking

Ingredients:

Fresh Cherries: 500 gms, pitted and halved
All Purpose Flour(Maida) : 210 gms
Baking Powder : 1 1/2 tsp
Salt : 1/4 tsp
Eggs : 2, at room temperature
Sugar : 150 gms
Butter : 110 gms, soft, at room temperature
Milk : 80 ml
Vanilla Essence : 1 tsp

How I did it:

1. Pre heat oven at 200 degrees C.
2. Butter and Flour a 9 inch cake pan.
3. Separate around 15- 20 cherries (to be placed on top of the cake).
4. In a bowl mix together flour, baking powder and salt.
5. In a separate bowl beat together butter and sugar till light and fluffy.
6. Then add eggs one by one and beat till pale yellow.
7. Add the milk and vanilla essence and beat till incorporated.
8. Add the flour mixture and with the help of a wooden spoon or rubber spatula, mix well.
9. Gently fold in the cherries (not the 15 cherries which were separated).
10. Pour the batter into the prepared pan and smooth on top with the help of the spatula.
11. Bake for 15 mins. Remove the pan and quickly arrange the cherries on top, with cut side down.
12. Put back the cake in the oven, and bake till done, for about 30 to 40 mins. Or till toothpick inserted into the cake comes out clean.
13. Serve warm, or at room temperature.
    

Yummy Slice of Cake

And the verdict:
Wow... just heavenly... the sweetness from the cherries enhanced the taste of the cake.. and with each bite I could feel the yumm taste of the juicy cherries...
Divine!!!

Eggs in Tomato Gravy

Eggs... or shall I call them Incredible Eggs. Why Incredible?? Because, One egg has 13 essential nutrients in varying amounts – including the highest quality protein, choline, folate, iron and zinc – for only 75 calories. Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.

Eggs in Tomato Gravy

Inexpensive, convenient and delicious, eggs are the perfect choice for the entire family. They can be prepared quickly in a variety of ways to suit everyone’s taste buds.

Coming to the recipe...

Ingredients:

Ingredients

Eggs: 4
Onion: 1 big
Tomato: 3 big
Ginger: 1 inch piece
Garlic: 3 pods
Tamarind: size of lemon
Salt: as per taste
Red Chilly Powder: 1 tsp
Garam Masala: 1 tsp
Turmeric: 1/2 tsp
Oil: 3 tbsp

For Tadka:
Dry Red Chilly: 2
Mustard: 1 tsp
Jeera: 1 tsp
Urad dal: 1 tsp

Method:

1. Boil eggs and remove the shells and keep aside.
2. Blanch tomatoes in boiling water for 10 mins. Cool and grind.
3. Pass it through a seive to get fine puree.
4. Chop onions very finely.
5. Grind ginger and garlic. (Alternatively you can use 1 tbsp of GingerGarlic paste).
6. Soak tamarind in warm water and extract the pulp.
7. Heat oil in a wide kadai.
8. Add all the ingredients for tadka.
9. After they splutter, add the finely chopped onions and turmeric.
10. Fry for 5 mins and add ginger garlic paste.
11. Fry for few more mins, and add tomato puree.
12. Add salt, red chilly powder. Mix and cover.
13. Let it simmer for few mins, approx 10 -15 mins
14. Now add tamarind pulp, garam masala.
15. Mix and add eggs.
16. Simmer for 10 more mins.
17. Garnish with corriander and Serve hot with Rice.
    

Eggs served with Hot Rice

And the Verdict:
Very delicious and healthy... tastes even better with hot rice :-)

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

Methi & Paneer Stuffed Paratha

From the time the summer started this year, I have been growing some fresh greens in my balcony. Yesterday, I have observed that Methi has grown to its full size.. lush green and healthy...

Fresh Methi

So I have been listing all the recipes made out of Methi...
Aloo Methi
Methi Dal
Methi Paratha... yummm.. this must be tasting too good... :-)

Methi-Paneer Paranths with Carrot-Tomato Raita

And to add that extra shahi touch... how about adding some fresh paneer and some mint leaves to the filling... sounds heavenly is'nt it....

Methi-Paneer Filling

Ingredients:

For The Filling:
Fresh Crumbled Paneer: 2 cups
Fresh Methi Leaves: 2 big bunches, finely chopped
Ginger: 1 tsp, finely chopped
Green chillies: 3, finely chopped
Mint Leaves: 2 tbsp, finely chopped (optional)
Garam Masala: 2 tsp
Pepper Powder: 2 tsp
Salt, to taste
Oil: 2 tbsp

For the dough:
Whole Wheat Flour: 3 cups
Maida (all purpose flour): 1 cup
Water: as needed
Oil, to fry

How I did it:

1. Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.
   
2. All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.
3. Add this methi mixture to the fresh crumbled panner.
   
4. Add Garam masala powder and pepper powder. Mix well. Keep aside.
   
5. Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
6. Roll out small balls of the dough and fill with 1 tbsp of the filling.




In The Making



7. Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
8. Pat off the excess flour and roast on a hot griddle.
9. Fry one side for 1 minute and then turn over and brush with a little oil.
10. When the second side is done and golden brown, flip and brush with a little oil on that side too.
11. Serve hot with raita.
    

Methi-Paneer Paranths with Carrot-Tomato Raita

And the verdict:
Just Yummy..... Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma..... It was just a lovely dinner :-)

Indo-Chinese Cooking : Chilly Chicken

I always loved chinese food, especially Indo-Chinese. When I first came to Germany, J took me to a chinese restaurant, and when the menu cards arrived, I eagerly opened them to find dishes like Manchuria, Chilly Chicken, Ginger Chicken etc etc... But to my surprise I found something like Kung-Pao, Chicken in sweet and sour sauce etc...

I was very much disappointed at the fact that, Manchuria and Chilly Chicken etc, are found only the the Chinese restaurants in India.

Last weekend we have been to our friend's place in Munich, and suddenly the two men J and J wanted to have something spicy and so we decided to make Chilly Chicken, after browsing on net for the recipe, and after mix and match from here and there, we came up with this recipe.

Ingredients:
For Chicken:
Chicken Breasts: 500 gms, cut into bite sized pieces
Cornflour: 1 tbsp
Egg: 1
Salt: to taste
Ajnimotto: 1/4 tsp
Ginger Garlic Paste: 1 tbsp
Pepper Powder: 1 tsp
Oil: for frying

To Finish:
Oil: 2 tbsp
Green Chillies: 8 to 10, slit length wise, acc. to your taste buds
Capsimcum: 1 large, cut into cubes
Onions: 1 large, cut into cubes
Chopped Ginger: 1 tbsp
Chopped Garlic: 1 tbsp
Salt: to taste
Soya Sauce: 2 tbsp
Ajnimotto: 1/4 tsp
Red Chilly Sauce: 1 tbsp
Cornflour: 1 tbsp, mixed in little water
Spring Onions: to garnish

Chilly Chicken : The Steps

How I did it:

1. Mix chicken with all other ingredients, mentioned under 'For Chicken'.
2. Heat oil in a wide pan, and fry the chicken.
3. Keep aside.
4. Take an other deep pan, add little oil.
5. When hot, add green chillies and chopped ginger and garlic.
6. Then add Onions and Capsicum.
7. Add little salt and fry for 5 mins.
8. Add Soya Sauce, and ajnimotto and Chilli Sauce.
9. Fry for 2 mins more.
10. Add the fried chicken pieces and 2 to 3 tbsp of cornflour mixed in water.
11. Mix well and fry for 2 more mins.
12. Serve Hot.

And the Verdict:
Spicy, yummy.. and though it comes under chinese cusine, its truly Indian at heart :)

Onion Pesarattu (MoongDal Dosa)

Pesarattu with Coconut Chutney

Whenever we used to visit a udipi restaurant, the first thing that I would order was DOSA. I always used to spend atleast 10 mins on the menu reading all types of dosas available. As far as I can remember only Dosa has such huge variety of variations - Plain Dosa, Onion Dosa, Masala Dosa, Paper Dosa, Rava Dosa, Set Dosa, MLA Dosa and what not :)

One variety which I like in Dosa apart from the above mentioned is Pesarattu. I always used to wonder why is this not mentioned under Dosa category in restaurant menu.

I have been reading all the blogs from past 3 months, and it has been raining Dosas in Blogosphere since the day Srivalli announced the Dosa Mela. I felt very bad missing all the fun becoz of Morning Sickness, but I am glad that I am able to make it before the deadline :)

Onion Pesarattu:
Ingredients:
MoonDal(Whole or Split): 1 1/2 cups
Salt: to taste
Water: as needed, while grinding
For Topping:
Onion: 1, finely chopped
Green Chillies: 5, finely chopped
Ginger: 2 inch piece, finely chopped

Soaked MoongDal and Dosa Batter

How I did it:

1. Soak MoongDal overnight in sufficient water.
2. Grind it to Dosa consistency the following morning, using water as required.
3. Mix salt.
4. There is no need to ferment the Pesarattu Batter as we do it for regular Dosa.
5. Take a Dosa tava and when hot put a ladle full of batter and spread it.



In Process!



6. Mix all the ingredient mentioned under topping, and put a spoonful on the dosa.
7. Put oil on the sides and on the dosa.
8. Let it fry till crisp. There is no need to turn over.
9. Serve Hot with Coconut Chutney.

Yummy!!

And The Verdict:
A very wholesome, nutritious and delicious breakfast... Just Yummyyy!!!

Food Event:
This is my entry for the Dosa Mela event being hosted by dear SriValli of Cooking For All Seasons.

Layered Parotta with Aloo Gobi

Layered Parotta

I like long car journey's, ... becoz we get to stop at Dhabas for lunch and dinners :)
I enjoy Dhaba food, esp, sitting on the cots and having garma garam food and lassi :), and one of my favorite is the parotta, which is served with some gravy or dal.
Once me and my mom, observed the way the cook at the dhaba, works on the dough and tried at home, but it was never a success.
Recently I have come across this blog here, which showed the step by step process. This has come out very well, just like the parottas, made by a profi.

Parotta:
Ingredients:
Maida: 2 cups
Sugar: 1 tsp
Salt: to taste
Luke warm water: as needed
Oil: while kneading(1Tbsp) and while rolling(as needed).
Eggs: 1 (optional)

How I did it:

1. Mix all the dry ingredients in a big bowl and add eggs(if using).
2. Knead to form soft dough adding sufficient water and oil.
3. Cover with a wet muslin cloth and keep it aside for 1 hr.
4. Divide the dough into equal portions of size of a small.
5. Take a portion and apply some oil on it.
6. On a flat platform apply some oil and roll out the portion to the maximum, as thin as possible and do not worry about the shape.
7. Now fold it, just like making pleats of a saree, and roll it spirally.
8. Repeat this step for all the portions.
9. Heat the tawa, and roll out each portion in the shape of a roti and fry on hot tawa on both side, applying little ghee or oil.
10. Serve Hot!

Parotta, served with AlooGobi

Aloo Gobi:
Ingredients:
Aloo: 4 big, chopped
Gobi: 1 medium, chopped into medium florets
Onions: 2
Ginger Garlic paste: 1 Tbsp
Garam Masala: 1 tsp
Green Chillies: 4, slit length wise (adjust accordingly)
Haldi: 1/2 tsp
Salt : to taste
Corriander: 1 small bunch, chopped
For Tadka:
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chillies: 2
Oil: 2 Tbsp

Method:

1. Heat oil in a kadai, and add the ingredients for Tadka.
2. Add Onions and green chillies, and fry till golden.
3. Add ginger garlic paste and haldi and fry for few more mins.
4. Now add aloo and gobi and salt and cook covered for 10 mins.
5. Add Garam Masala, and cook for few more mins till done.
6. Garnish with corriander and serve hot!

AlooGobi with Parotta

And the Verdict:
It is long, time consuming process, but the end result is very satisfying... its worth all the hardwork done :)