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Wednesday, January 29, 2014

SPICY MUTTER PANEER / JAIN SPICY MUTTER PANEER / MATAR PANEER (JAIN)

SPICY MUTTER PANEER / JAIN SPICY MUTTER PANEER / MATAR PANEER (JAIN)

INGREDIENTS:

Paneer - 200 gms (cut into cubes)
Mutter - 1/2 cup (shelled or frozen peas)
Tomatoes - 2
Jeera - 1/2 tsp
Cinnamon - 1” stick
Cloves - 3 pieces
Cashewnuts - 5 whole
Garam masala powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1 tsp
Curd - 1 tablespoon (optional)
Oil - 3 tbsp
Coriander leaves - few
Salt - to taste

METHOD:

Cut paneer into cubes. Boil mutter in water until cooked , drain and keep aside.

Soak  jeera, cinnamon, clove and cashewnuts in hot water for 10 to 15 mins and grind to a fine paste. Blanch and puree the tomatoes separately and keep aside.


Heat oil in a kadai. Add the tomato puree. Saute well. 
Add the ground paste and saute for a few minutes. Add chilli powder, turmeric powder and coriander powder and saute until oil leaves the sides.

Add curd while continuously stirring. Add the paneer cubes, boiled peas(matar), salt and allow it to cook for a few minutes. Garnish with coriander leaves and serve hot with  any Indian flat bread.


Monday, January 27, 2014

CHAKKA AVIAL / RAW JACKFRUIT AVIAL / CHAKKA AVIYAL/ RAW JACKFRUIT AVIYAL


CHAKKA AVIAL / CHAKKA AVIYAL/ RAW JACKFRUIT AVIAL / RAW  JACKFRUIT AVIYAL
Photo courtesy : Mrs.Arya, my friend

INGREDIENTS:

Raw jackfruit pieces / Chakka chula – 20 pieces (approx. 3cups)

Turmeric powder - 1/4 tsp. 
Grated coconut - 1/2 cup
Green chillies - 2 or 3
Cumin seeds - 1 tsp.
Thick curd - 1 cup
Salt - as per taste

To temper:
Coconut oil - 2 tablespoons
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp.

METHOD:

Grind coconut, jeera, green chillies and into a medium coarse paste.

Cut raw jackfruit pieces to lengthwise, thin pieces.

In a pan, cook jackfruit pieces with salt, turmeric powder and little water. When cooked. add the ground coconut paste. Cook well until the raw smell diffuses. In a pan, heat coconut oil, fry mustard seeds, and curry leaves. Add to the mixture. Switch off the heat. Add thick curd and mix well. Serve with rice.

Variation: You can also add dry red chillies and chopped onions to the tempering.

Thursday, January 9, 2014

BONDA SOUP (KARNATAKA STYLE) / RESTAURANT STYLE BONDA SOUP / KARNATAKA RESTAURANT STYLE BONDA SOUP

BONDA SOUP, RESTAURANT STYLE BONDA SOUP, BONDA SOUP (KARNATAKA STYLE), KARNATAKA RESTAURANT STYLE BONDA SOUP

A soup with Bonda ??? Surprised???? Bonda soup is popular in Karnataka restaurants. It is served as an appetizer. 

INGREDIENTS FOR SOUP:

Masoor dal  - 1/4  cup
Moong dal  - 1/4 cup
Cumin seeds -1 tsp
Tomato -1 (finely chopped)
Green chilly- 1 (finely chopped)
Ginger paste or crushed ginger - 1/4 tsp.
Pepper powder - 1/2 tsp.
Turmeric powder - 1/8 tsp.
Coriander - few
Curry leaves -little a sprig
Salt  - to taste
M.S.G Aji-no-moto - a pinch (optional)
Oil - 1 tablespoon
Water -  to get the desired consistency

METHOD:

Pressure cook dals alongwith turmeric powder, mash well and keep aside.

In a pan, heat oil, add cumin seeds, when they sizzle add tomato, curry leaves, green chilly, ginger paste, turmeric powder and cook covered  for a while. Now add the mashed dhal, water, salt, pepper powder, aji-no-moto and allow  it to boil for a while. Finally, add coriander leaves, mix well.

INGREDIENTS FOR BONDA:

Whole white urad dhal - 1 cup
Green chillies - 2 (finely chopped)
Curry leaves - 1 sprig (roughly chopped)

Coconut pieces(chopped) - 1 tsp.
Pepper - 1/4 tsp.
Salt - to taste
Oil - 1 cup

METHOD:

Soak dhal in water for an hour.

Grind the soaked dhal in a grinder, to a smooth paste, using very little water.  When smooth and slightly frothy, add salt and all ingredients. Mix well.

Heat oil .  Wet your palms with water, make balls from the batter. Carefully drop them into the oil and deep fry until golden brown. 

HOW TO SERVE? :
Add bondas to the hot soup.  Bonda soup is ready. 
Serve hot.
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