Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Thursday, 30 June 2016
Hyacinth Beans Rice / Anapa Ginjala Annam
Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Tuesday, 28 June 2016
Nokkal /Sugar Coated Cashews/Mundiri Nokkal
For day 2 under bookmarked recipes in Blogging Marathon#65 is a traditional snack Nokkal.
Nokkal is an authentic Tambram recipe,mostly made for functions in paruppu thengai koodu(cone),a traditional cone made in their cultures.I bookmarked this recipe from Sandhya's blog where she shared for the April mega marathon.
Coming to the recipe its a simple yet easy to make.All you need is cashews,sugar and a pinch of cardamom powder for the flavor.Here I used the store bought roasted,unsalted cashews to reduce the cooking process.Lets move on to the recipe...............
Basic Information Preparation time 10 minutes
Cooking time 15-20 minutes
Cooking time 15-20 minutes
Makes 1.5 cups(approximately)
Ingredients
Ingredient | Quantity |
|---|---|
Unsalted whole cashews/Mundiri | 1 cup |
Sugar/sakkarai | 3/4 - 1 cup |
Cardamom Powder/ellakai | 1/4 tsp |
Ghee /nei | 2 tsp |
Method
- Heat a pan with ghee and fry the cashews in a medium flame till it turns a golden brown color.Remove it and keep it aside.In the same pan add the sugar and water,mix it well.
- Boil it in a medium flame until it reaches a single string consistency.Add the cardamom powder,put off the flame.
- Now add in the roasted cashews and mix it continuously.After some point the sugar coats very well to the cashews.Now keep the nuts separated and let it cool down completely.
- Store it in an airtight container.
- The ghee roasted cashews needs to be cool down before adding to the sugar syrup.
- If unroasted cashews are used then add little more ghee and fry in a slow flame till a nice aroma comes out.
- I used 3/4 cup of sugar for a cup of cashews,if you want more sweeter version upto 1 cup can be used.
Enjoy...........
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Saturday, 25 June 2016
Ghugni - Bengali Street food with Yellow peas
Entering the final week of Blogging Marathon #65 and this week is going to be bookmarked recipes.
I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes.
Today's recipe is from Pavani's blog and it's simple yet delicious street food of West Bengal.
Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here.
But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......
Basic Information Preparation time 10 minutes
Soaking time 6-8 hours
Cooking time 30-35 minutes
Soaking time 6-8 hours
Cooking time 30-35 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Yellow peas/Pattani | 3/4 cup |
Onion( finely chopped) | 1 (medium size) |
Ginger&garlic(grated) | 2 tsp |
Tomato (finely chopped) | 1 (medium size) |
| Turmeric powder/manjal podi | 1/4 tsp |
Red chilly powder/milagai podi | 1/2 tsp |
Aamchur powder or tamarind paste | 1 tsp |
Cumin seeds/jeeragam | 1/4 tsp |
Salt | 1.5 tsp |
Coriander leaves(finely chopped) | 1 tbs |
Oil | 2-3 tbs |
| Potato | 1(medium size) |
To roast and grind(bhaja masala)
Ingredient | Quantity |
|---|---|
Red chilly/varamilagai | 2 (broken) |
Coriander seeds/dhaniya | 1tbs |
Cumin seeds/jeeragam | 2 tsp |
For the toppings
Ingredient | Quantity |
|---|---|
Boiled egg(optional) | 1 -2 |
Onion( finely chopped) | as needed |
Green chilly(finely chopped) | 2 |
Tomato (finely chopped) | as needed |
| Coriander leaves(finley chopped) | as needed |
Method
- Soak the peas overnight or minimum of 6-8 hours.
- Meanwhile heat a pan and dry roast the ingredients .Once all the ingredients turned golden, put off the flame.After cooling grind it to a fine powder.
- Boil the peas in a pan with water.Add 1/2 tsp of grated ginger and garlic,red chilly powder,turmeric powder and 1/2 tsp of bhaja masala.Cook it until the peas is tender.Meanwhile boil the potato and cubed it.Heat a tsp of oil in a pan and fry it till golden.
- Heat the oil in a pan and crackle the cumin seeds.Add in the onion,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato and cook it for 2-3 minutes until mushy.
- Now add the bhaja masala to it.Add in the cooked peas along with the water left while cooking the peas and aamchur powder.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Add in the fried potato cubes and mix it well.
- Add in the chopped coriander leaves and mix it well.put off the flame.Top it with finely chopped onion,tomato and sliced egg and serve it.
- Potato can be cooked along with peas but I cooked it separately and fried it and added.
- Peas can be cooked in pressure cooker for one whistle only otherwise it would turn mushy.
- After cooling ghugni would become thick.
Enjoy...........
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Tuesday, 21 June 2016
Punjabi Chole Masala
For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....
Basic Information Preparation time 10 minutes
Soaking time 6-8 hours
Cooking time 30-35 minutes
Soaking time 6-8 hours
Cooking time 30-35 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Chickpeas/channa/vellai kondakadalai | 3/4 cup |
Onion( finely chopped) | 2 medium size |
Ginger&garlic(grated) | 2 tsp |
Tomato (finely chopped) | 2-3 (medium size) |
| Turmeric powder/manjal podi | 1/4 tsp |
Red chilly powder/milagai podi | 1/2 tsp |
Cumin seeds/jeeragam | 1/4 tsp |
Salt | 1.5 tsp |
Coriander leaves(finely chopped) | 1 tbs |
Oil | 3-4 tbs |
To roast and grind
Ingredient | Quantity |
|---|---|
Red chilly/varamilagai | 2 (broken) |
Coriander seeds/dhaniya | 1.5 tbs |
Cumin seeds/jeeragam | 1 tsp |
Cloves /lavangam | 2 |
| Cinnamon/pattai | 1inch |
Black cardamom | 1 |
Aamchur powder | 1 tsp |
Method
- Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.
- Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.
- Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.
- Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.
- Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.
- Serve it with naan,phulka or paratha.
- For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
- Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
- The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
- Tea bag is optional while cooking the chickpeas in the pressure cooker.
Enjoy...........
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Sunday, 19 June 2016
Paneer Pasanda / Paneer Pasanda Gravy
Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............
Basic Information Preparation time 20 minutes
Cooking time 45-50 minutes
Cooking time 45-50 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Paneer/cottage cheese | 400 gms |
Onion( finely chopped) | 1 medium size |
Ginger&garlic paste | 1.5 tbs |
Tomato (finely chopped) | 3 (medium size) |
| Turmeric powder/manjal podi | 1/4 tsp |
Red chilly powder/milagai podi | 3/4 tsp |
Coriander powder/dhaniya podi | 1 tsp |
Garam Masala powder | 1/4 tsp |
Whole cashews/mundiri | 7-8 |
Cumin seeds/jeeragam | 1/4 tsp |
Salt | 1.5 tsp |
Coriander leaves(finely chopped) | 1 tbs |
Whole milk | 1 cup |
Oil | 1/2 cup |
| Fresh cream(for garnishing) | as needed |
For the stuffing
Ingredient | Quantity |
|---|---|
Paneer/cottage cheese | 2 tbs(grated) |
Cashews(finely chopped) | 2 tsp |
Almonds(finely choppd) | 1 tsp |
Green chilly/pachamilagai | 1(finely chopped) |
| Salt | a pinch |
Garam masala powder | a pinch |
Ingredient | Quantity |
|---|---|
Maida or corn flour | 2 tbs |
Salt | 1/8 tsp |
Water | as needed |
Method
- Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.
- Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.
- Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.
- Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.
- Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.
- Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.
- Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.
- Serve it with naan,phulka or paratha.
Enjoy...........
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
Saturday, 18 June 2016
Mushroom Masala
We are entering the 3rd week of Blogging Marathon edition 65.This week it's going to be gourmet gravies,goes very well with Roti and naan.
My kids love to have roti and naan with some kind of rich gravies for dinner.So I make such type of gravy,weekly once for dinner or lunch..Rest of the days would be a simple dhal or curry to accompany roti as well as rice.
Coming to the recipe it's a rich and flavorful mushroom gravy with butter and cashews.Though the recipe sounds simple,its so creamy.
Since my camera was ran out if charge couldn't take the step wise pictures.Off to the recipe..
Mushroom Masala/Mushroom Butter Masala
Basic Information Preparation time 20 minutes
Cooking time 35-40 minutes
Cooking time 35-40 minutes
Serves 3-4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Mushroom | 300 gms |
Onion(thinly sliced) | 1 medium size |
Tomato(finely chopped) | 2 medium size |
Ginger&garlic paste | 1 tbs |
Cashews/mundiri(broken) | 2 tbs |
| Milk/paal | 1 cup |
Red chilly powder/varamilagai podi | 1/2-3/4 tsp |
Coriander powder/dhaniya podi | 3/4 tsp |
Garm masala powder | 1/4 tsp |
Cumin seeds/jeergam | 1/2 tsp |
Salt | 1.5 tsp |
| Oil | 2 tbs |
Butter | 1-2 tbs |
Coriander leaves | 2 tbs(chopped) |
- Clean the mushrooms and slice it.Heat a tbs of oil in a pan and saute the onions till transparent.Add the chopped tomatoes and cook it until mushy.Add the cashews and give it a mix.Put off the flame.After cooling grind it to a smooth paste.
- While the mixture is cooling,in a separate pan,heat 2 tsp of oil and fry the sliced mushrooms and keep it aside.
- Heat a pan with oil and butter,crackle the cumin seeds,add the ginger&garlic paste.Fry it till the raw smell disappears.Add in the ground paste and fry it for couple of minutes.
- Add the red chilly powder,coriander powder,turmeric powder and salt.Mix it well,add the milk and let it boil in a medium flame till the oil separates.
- Now add the mushrooms to the gray and cook it for another couple of minutes.Simmer it for few minutes and sprinkle the garam masala powder and chopped coriander leaves.Put off the flame.
- Serve it with roti or naan.
- Fresh cream can also be added for extra rich taste.
- Cashews can be soaked with milk and grind it separately.
Enjoy...........
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65
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