Khasta Kachori

Khasta Kachori is a deep fried snack of North India. These kachoris are given a spicy moong dal filling.

Khasta means flaky. And these flacky Kachoris originate from Rajasthan and very famously known as Rajasthani Kachori. It is a very famous road side snack in Bombay. In Bombay they are served with a filling of dahi, sprouts, sweet chutney and a spicy chutney. Those kachoris used to be bigger in size and was a very filling snack. I was a great fan and a great addict to these Kachoris. There was a famous Kachori wala in a small lane near the Mulund Railway station. There used to be always lot of rush for his Kachoris and we had to take coupons and wait for our turn.

I am posting this recipe for the Indian Cooking Challenge - September conducted by Srivalli in her blog Spice Your Life.

You can find the recipe for it here.

Aval Upma / Poha

Poha, a very common breakfast in North India. Mostly in Maharashtra, Gujarat etc, you mostly get only Pohas for breakfast in most of the hotels. Poha is Beaten Rice in English. Its very easy and very simple and mostly liked by many. Many a times I make it for night dinner also.

Here is a Wikipedia explanation for Poha alias Aval in Tamil.

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Aval in Tamil,Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya, Avalakki in Kannada, Atukula Poni in Telugu, Pauaa/Paunva(પૌંઆ) in Gujarati, and Chiura (चिउरा) in Nepali, Bhojpuri and Chhattisgarhi.

It is a very versatile dish, add or remove the ingredients according to your tastebuds.

Ingredients

Poha - 3 cups (Choose a little thick Poha and not the very thin ones)

Onion - 1 small

Halved Green Chillies - 2 to 3 

Tomato - 1 big

Grated Carrot - 1/4 cup

Grated Potato - 1/4 cup (wash it in water after grating it)

Turmeric Powder - 1/4 t.sp

Mustard - 1//4 t.sp

Urad dal - 1/2 t.sp

Channa dal - 1/2 t.sp

Peanuts - about 1/2 a handful 

Curry Leaves - 4 to 5 leaves

Oil

Salt to taste

Coriander Leaves for Garnishing

Lemon Juice - from 1 lemon

Sugar - 1 t.sp

Method

Cut all the veggies as required.  Keep all the things ready. 

Wash lightly the Poha in a colander by showing it under running water for a few seconds only.  Don't  over do it. Keep it aside, let the excess water drain off. 

Heat oil in a kadai, add in the mustard seeds, urad dal, channa dal, Peanuts, turmeric powder. Fry for about 1/2 a minute. 

Toss in the onion and green chillies. 

Once the onion becomes translucent toss in tomatoes. Stir a little and add some salt. Cook in medium flame. 

After the tomato has let out its juice and is fully cooked add in the veggies. Keep stirring till the veggies are almost cooked. 

Adjust the salt, according to your taste. 

Add the sugar and stir for a minute. 

Separate the washed and drained Poha with your hands and add them to the kadai. Mix well in slow flame. 

Add the lemon juice and mix well. 

Transfer to a serving bowl and garnish with coriander leaves.

You can also use veggies like Peas, Cauliflower, but cook them in salt water before using them. In the end if you like you can also add fresh grated coconut for garnishing.

RM#2 : Day 11 Thakkali Uruzhaikilangu Thirakkal (Tomato Potato Dish)

We normally make this for Rava idlis, kuzhi paniyaram etc. I like it very much. My mother makes this very often. She also includes brinjals. but since my husband does not like brinjals I avoid them. She is very specific about the shape the potato and the brinjals are cut for this dish. She says the shape of them also matters a lot. So here we go.

Ingredients
Tomato - 2 big
Potato - 1 big
Onion - 1 big
grated coconut - 2 tb.sp
red chilli powder - 11/2 t.sp
salt to taste

For the seasoning
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp
Fennel Seeds (Sombu) - 1 t.sp
Curry leaves

Method
Chop the onions. Peel the potatos and chop them little and long fine. They should not be cubes. Wash the tomatoes and chop them. Grind the tomatoes, coconut and red chilli powder together to a fine paste. Heat oil in a pressure pan. Add the items for seasoning and then add the onions. Once the onion becomes translucent add the chopped potatoes. Cook for about 1 or 2 min. Add the grinded mixture and keep stirring for about 2 to 3 min. Now close the pressure pan and let one whistle come. Then you can turn off the gas and let the pressure come out on its own. Serve it hot.


So I think it was very easy and tastes good too.


Dear Mahimaa, for your question about the cake it is coming soon. I was trying to schedule the posts yesterday but somehow it got posted. And so I removed it. By the way if someone knows how to schedule posts for the future, please do let me know. I have typed them and saved it in drafts. I will be not here in the last week of Nov. and so want the posts to be scheduled.


Let us check out what my other co-runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 10 Kudaimilagai Pachadi (Bell Pepper Dal)

I make it very often for Rice or Chapathis. It is one of the favourites of my father and my husband. Very easy and jatpat recipe. The main ingredient being capsicum enhances the smell as well as the flavor of the pachadi (dal).

Kudaimilagai Pachadi (Bell Pepper Dal)
Ingredients

Thuvar Dal - 1 cup
Chopped Bell Pepper - 1/2 cup
Onion -  1 big (chopped)

Tomato - 2 medium (chopped)
Thick tamarind extract - 1 to 2 tb.sp

Sambhar Powder - 2 tb.sp
Salt to taste

For the seasoning
Mustard - 1 t.sp
Urad Dal - 1 t.sp
Asafoetida - 1/2 t.sp
Curry Leaves

Method
Cook the thuvar dal till it is little soft but crunchy. It should not become too soft. Heat oil in a kadai. Add the items for seasoning. And when the mustards have finished spluttering add the onion and tomatoes. Cook till the tomatoes become till soft. Add the chopped capsicum (bell pepper) cook for a minute or two. Add salt, tamarind, sambhar powder and the cooked salt. Once the mixture starts boiling, simmer, cover and let it cook for few minutes, about 5 to 7 minutes. Transfer to a bowl, garnish with coriander and serve hot with Rice or Chapathis.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

Healthy Pumpkin Dosa

The bright oranged color of pumpkin is is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkins also contain potassium, fiber, and iron. Pumpkin seed oil and pumpkin seeds are a good source of unsaturated fatty acids ("good fats"). Pumpkin seeds are very good sources of the minerals magnesium, manganese, and phosphorous, and good sources of tryptophan (an amino acid essential for growth and normal metabolism), iron, copper, zinc, and protein.

A study by the USDA indicated that diets high in pumpkin as a fiber source tend to curb the appetite, while providing high nutritional count for the calories consumed. Subjects also absorbed less fat and calories from their food.

So we saw that Pumpkin is a very healthy vegetable. But unfortunately it is not a favourite of many. My husband also does not like it. My children only like to eat pumpkins when I use them in kuzhambu. So I try to use pumpkins in such a way that they don't come to know that I have added it to the food.

One such recipe is Healthy Pumpkin Dosa.

Healthy Pumpkin Dosa 

Ingredients

Raw Rice - 2 cup

Grated Coconut - 1/4 cup

Red Chilli Powder - 1 tb.sp

Shredded Pumpkin - 4 cups

Onion - 1

Mustard Seeds - 1 t.sp (optional)

Cumin Seeds - 1 t.sp (optional)

Salt to taste

Method

Soak the rice for about 3 hours. Grind it to a smooth paste along with coconut, chilli powder & shredded pumpkin. Add salt. And keep it covered for about 5 to 6 hrs. Better over night. Heat oil in a pan. Season the mustard and cumin seeds. Add finely chopped onion & saute for a few minutes, till the onion becomes translucent.  Add this to the dosa batter.  Heat a dosa tawa, smear it with oil slightly and make dosas. Try to make thin dosas as far as possible. Serve hot with the chutney or sambhar of your choice.

This Healthy Pumpkin Dosa is going to AFAM - Pumpkins event guest hosted by Madhuram of Eggless Cooking. AFAM (A Fruit A month) was initially started by Maheswari of Beyond The Usual to appreciate the goodness of fruits.

and 

The Rice Mela hosted by Srivalli of Cooking 4 All Seasons

Brussels Sprouts Curry

Brussel Sprouts are very important nutritionally since they are one of the top providers of vitamin C, They provide Vitamin C more than twice as much as the same weight of orange.

So let us see what are Brussel Sprouts. I have been cooking it for a long time but came to know its name in English and its nutritional value now only when I googled for it. They belong to the cabbage family and can be called a miniature version of a cabbage. It is much same like the kalakkos (in Tamil) which we get in supermarkets in Chennai. I do not know about its availability in other cities

 

They contain good amounts of Vitamin A, Vitamin C, Folic Acid and dietary Fibre. Moreover, they are believed to protect against cancer. Not only this but they have been proven to be a valuable aid in curing diabetics.

In Germany they are available through out the year in Frozen Food Section. But I usually prefer the fresh ones which comes only during the season. We all like it.

Here goes the recipe of Brussels Sprouts Curry
Ingredients
Brussels Sprouts - 1/2 Kg
Onion - 1 Big (chopped)
Tomato - 2 medium sized (chopped)
Salt to taste
Chilli Powder - 1 1/2 t.sp
( I used homemade curry powder - 1 tb.sp (gives a little thickness to the curry))
Oil - 1 Tb.sp
Mustard Seeds - 1 t.sp
Urad Dal - 1 t.sp

Method
Try to choose as far as possible small & thick Brussels Sprouts. Wash & halve them lengthwise. Heat oil in a pan & when the oil is hot add the mustard seeds & urad dal allow it to pop. Add the onions & tomatoes. When the tomatoes are cooked add the halved Brussels Sprouts and cook covered on medium for about a minute or two. Add the chili (curry) powder & salt. Mix it a little & cook covered till it is done. Stirring in between. Do not over-cook it. Let it be little bit crunchy.

Serve as a side dish for rice or chapathi.

And this post is going to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food

Sprouted Moong Salad

Sprouted Green Gram/Moong Salad/Sundal is a protein rich, refreshing and healthy salad. Dal when sprouted turn out to be sweeter and this combo goes well with cucumbers, lemon and green chili. Good for people of all ages and also for people who want to be on diet & for diabetics also.
Sprouted Moong Salad

Ingredients
Sprouted Moong - 2 cups
Tomatoes - 2 chopped
Carrot - 1/2 cup grated
Onion - 1 chopped
Green chilli - 1 chopped
lemon juice - 2 t.sp
Cucumber - 1 small (washed & chopped)
coriander for garnishing
salt to taste

Method
For moong sprouts
Wash the moong and soak in water for about 6 to 8 hrs. Drain the water and put the soaked moong in a bowl or in a colander. Keep it covered. Leave it for about a day.

Once the moongs are sprouted, you can also use them raw for the salad. It is more healthier. But then we like it a little soft, so I steam the sprouts for some time. My mother used to use the raw sprouts as such.


Heat 1 t.sp oil in a pan, add onion. Once the onions are translucent add the green chilies, carrots and tomatoes. And cook for about a minute. Remove the pan from fire add salt, lemon juice, cucumber and the sprouted moong. Serve cold or warm.

Submitting this to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food

Kalkandu Vadai (Sweet Vadai)

Happy Navrathiri Wishes To All Of You

Kalkandu Vadai is a very famous Chettinadu vadai. This is a sweet vadai instead of the usual salt vadai. Tastes Great. In my native place whenever we want to do some group pooja or if it is an auspicious day like diwali, thiru karthikai like that then we prepare this kalkandu vadai.
It used to be originally made with kalkandu (Sugar Candy in English & Misri in Hindi) and hence the name Kalkandu Vadai. Nowadays it is replaced with normal sugar.

Kalkandu Vadai
Ingredients

Urad Dal - 3/4 cup
Raw Rice - 1/4 cup
Sugar - 3/4 cup
Or Kalkandu - 1/4 kg
Oil for frying

Method 
Wash & soak the urad dhal – rice mixture. After about 30 minutes, drain the water and spread the mixture on a clean cloth/towel. So that the cloth sucks the water. If using Kalkandu keep it ready in powdered form. 

Grind the dhal as fine as possible, using the sugar or powdered kalkandu. Avoid water as far as possible. 

Make small vadais (like medhu vada) & deep fry initially on medium & then low fire. The vadais puff up very well, so do not fry more than 3-4 at a time. As usual like for our usual vadas the oil should not be very hot. The vadai tends be little more brown than the usual medhu vada, so don't worry.

The Kalkandu Vadai remains good for 2,3 days.

This is my 1st entry for the event JFI- Festivals guest hosted by Srivalli of Cooking 4 all seasons. JFI was founded by Indira of Mahanandi.

 And to the Navratri Festive Food event hosted by Lakshmi of Taste of Mysore.

Omelet Dosa

Omelet dosa is my husband's favourite item. Infact he is the one who tought me how to make it. Very Easy, tasty and quick. So here goes the recipe ...

Omelet Dosa

Ingredients :
Dosa Maavu(Aatta) - 1 cup
Egg - 1
Salt and Black Pepper Powder - to taste

Method
Heat a non-stick pan. Beat the egg a little and keep it aside. Pour the Dosa batter and spread so as not to make very thin dosa. And then before the dosa gets cooked too much pour the beaten egg over the dosa and spread it. Sprinkle salt and pepper. Keep the dosa pan covered till the Omelet Dosa gets cooked. Turn it on the other side if needed. Serve it hot with chutney.

Simple isn't it.

Submitting this post to '101 recipe series #1:Omelet' hosted by Sangeeth of Art of Cooking Indian Food

Nutrition Powered Oats Dosa

Nutrition Powered Oats Dosa

Oats Dosa is very healthy, filling and tasty. Since it can be made in a jiffy, it is good for early morning breakfast or for lazy evening dinner. Moreover it is very easy to make. It is made with very commonly available ingredients and does not need any soaking, fermenting or grinding time. And here is the recipe for the quick and tasty Nutrition Powered Oats Dosa.

Ingredients :

Oats - 1 cup

Rawa (Sooji) -1/4 cup

Gram Flour - 1/4 cup

Sour Curd - 2 cup

Onion - 2

Green Chillies - 4

Black Pepper - 1 tsp

Cumin Seeds - 1 tsp

Salt to taste

Method :

1. Chop the onions and green chillies finely.
2. Dry grind the Oats in a mixer to make a fine powder of it.
3. Then mix the oats flour, rawa, gram flour,chopped onion and green chillies, salt, powdered black Pepper and Cumin Seeds.
4. Heat a tava and grease it lightly with oil.
5. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on both the sides. Pour a little oil along the edges while cooking.
6. Repeat with the remaining batter.
7. Serve hot with onion chutney/sambhar.

Since I didn't have rawa I had added corn rava (cornmeal) to this recipe. And it came out very nice.

This goes to

WBB : "Grains in my breakfast". WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen

And

To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .