Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Cream Of Tomato Soup – Tribute To Tarla Dalal

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She is was an fabulous chef and a fantastic teacher . I always wanted to take part in her cooking demo’s she organised in chennai but for some reason was not able to attend. She is the first person to bring different cuisines at our home with her easy to follow tutorials . I always loved her cooking and she was my fav chef . It was so saddening to know that she is no more I wish her soul rest in peace . Even though she is not with us her cookbooks ,  channels , shows will always remind us about this queen of cuisines. When BM member decided to make a tribute post in honour of this cooking queen i wanted to be a part too so made this cream of tomato soup from her youtube channel where she has a very very easy to follow recipes . 

Tarla dalal the queen of cuisines will always remain in our hearts with her delicious  recipes and charming smiles in her videos. I always use to watch her first show “cook it up with tarla dalal” and used to try  some of her recipes I haven’t learn’t so much about cooking even from my mom but tarla dalal mam have been a great inspiration and have thought so many recipes from cuisines all over the world . I love her website and still try many recipes from there . Thanks to her kind heart she had been a great person to share recipes . All the appreciation we got from our family with her recipes its all her kind heart who wanted to share some techniques and make us a proud cook . An tribute to this great person –“Queen of cuisines” – Tarla dalal  .




Recipe source : Tarla dalal

Ingredients

Red Ripe Tomato – 3 medium  ( Chopped )
Bay leaves – 2 No
Water – 1 cup or more
Maida – 1 tbsp
Heavy Cream – 2 tbsp + 1 tbsp for topping 
Tomato ketchup – 2 tbsp 
Butter – 1 tbsp ( or less )
Pepper pd  – to taste
Salt to taste

To serve 

Crotons / Fried bread pieces

Method 

  • In a sauce pan add chopped Tomatoes , water , bay leaves, pepper corn and boil them till the tomatoes are mushy.
  • After the tomatoes gets cooked well switch of the flame and cool them .
  • Remove the bay leaves  and Blend them in a blender till smooth , strain them a keep it aside.
  • Heat butter in a pan and then add maida . saute till they get roasted well , Mix them well with out any lumps  .
  • Now transfer the puree into the sauce pan again and boil them add water if needed 
  • Add pepper pd ,tomato ketchup , salt to taste and mix well. Boil them well for few minutes.
  • In the end add cream and cook them for a while .
  • Serve the Hot with croutons and top little  cream on the sop to garnish  .

Thanks to the BM group for this thought to tribute this wonderful person. May her soul Rest in Peace .

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Mor Kali / Mor Kuzhu – Tamil nadu spl

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When I was thinking about what to make for Tamizhar samayal tuesday I was so eager make the koozhu which my neighbour used to share with us every year but due to no proper ingredient i was unable make it this time . So I wanted to share an easy breezy recipe for this week tamizhar samayal . As am a chennaite I have learned some recipes and known few recipes from my neighbours and friends back in chennai. One such Breakfast variety i have heard about this from a neighbor.

This is a very quick and easy to make breakfast or you can enjoy  it anytime . Mor kali is name of this traditional tamil nadu dish which is prepared with buttermilk and rice flour  and the main ingredient in this which makes it more interesting is Mor milagai  . Mor milagai or curd chilli is my all time favorite with buttermilk rice or curd rice . Mor milgai is nothing but chillies are soaked in buttermilk overnight and the those chillies are dried under the sun light til they are dried and crispy . Now these curd chillies are sauteed in oil till they under brown and then they can be had as is or as a side for buttermilk rice . Now adding this curd chilli to this Mor kalli is an yummy way to bring the authentic taste but you can add green chilli or dry red chillies. They are generally gooey and tangy / sour because of the butter milk in it to taste but very very delicious though  . Lets move to this traditional tamil nadu breakfast or tiffin variety which is  super quick to make.

Mor kuzhu

Ingredients 

Buttermilk – 1 1/2 cup ( preferably made with sour curd)
Rice flour – 1 cup
Mustard seeds – 1tsp
Urad dal / black gram dal – 1 tbsp 
Channa dal / Bengal gram dal – 1 tsp
Mor Milagai / Dry red chilli  – 2-3 No’s
Curry leaves – 1 sprig
Asafoetida – a pinch
oil – 1 tbsp
salt to taste

Method

  • In a bowl add buttermilk, rice flour and salt. Mix them well and form a smooth batter with out any lumps 
  • Heat oil in a sauce pan , add mustard seeds after they splutter add asafoetida curry leaves,urad dal , channa dal.
  • Saute till they turn light brown then add mor milagai and saute till the turn light brown too.
  • Now add the buttermilk mixture and cook them in a low flame.
  • A one stage they come together as a mass like a soft dough .
  • Transfer this mixture to greased tray and cool then cut them into desired shape and serve warm.
  • This doesn’t require any side dish but if you like you can accompany this with pickle.
Mor kuzhu

Tips

  • You can also set them in individual bowls and serve them.
  • They taste good when they are had warm .
  • If you don’t find mor milagai you can use dry red chillies even 
  • If the curd you are using i s not sour add extra curd and make butter milk out of it. As this kali is required to be tangy . 

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh . 

Mango Custard Pd Halwa

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I was so eager to try this custard halwa once priya aks posted it on her other blog . They tempted me so much and I made an mango flavored halwa from her custard pd halwa recipe . They turned out so yummy and I made them for a diwali get together we had last week end . This halwa was a great hit and the guest started asking me for the recipes . These are super lite not too heavy halwa like the corn flour halwa but the flavor gives it added advantage to fall for .I have tried making this halwa long back when I was a non blogger  but they didn’t set nicely , I was so happy to see the glossy and jelly like texture of this yummy halwa . 
Thanks to Priya Suresh  aks for sharing this delicious halwa I almost made this halwa as the given measurement but changed the sugar level and added flavor to it by including mango puree to it 🙂 Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Lets move to this must try recipe of mango custard pd halwa 🙂
Adapted from Cook N Click .

custard pd halwa

Mango halwa

Ingredients

1/2 cup  Mango flavor custard powder
10 nos Cashews (finely chopped)
2 cups Water
11/4 cups Sugar
2 tbsp Ghee
2 tbsp Mango puree ( I used canned one )
Sliced nuts for garnish ( optional)

Method 

  •  In a bowl take  custard powder,sugar and water, mix well without any lumps.
  • Transfer this mixture to a heavy bottomed pan, cook in simmer until the mixture gets slightly thicken.
  • Add the mango puree and mix them well.
  • Add the chopped cashews and ghee, cook in simmer until the mixture turns thick and leaves the corners of the pan while mixing.
  • Once the halwa it done , transfer it to a greased plate or a baking sheet.
  • Sprinkle the sliced nuts over the mixture if needed.
  •  Cut the halwa into desired shape once the halwa cools down completely .
Tips 
You can try this halwa with different flavors and also use vanilla flavor to make them .

Gujarti Fajeto / Mango in yogurt gravy

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As you all know I chose mango as my fruit for this week’s BM theme ” Cooking with fruits ” . I was thinking of making for savoury with fruits and so popped this delicious Fajeto from gujarati cuisine which i saw in a TV show long long back.It was so delicous with mango flavor it makes us  want for more :). Fajeto is a yogurt gravy made with mango pulp and yogurt which is not considered as kadhi or sabzi it is a separate kind of gravy which can be used to accompany with rotis or used as a gravy for  rice.It is is some what like a southindian morkuzhambu can be said as mango morkuzhambu. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

  Lets move to the recipe to make this simple yet delicious fajeto 🙂

Ingredients

1/2 cup fresh/ canned mango pulp ( I used canned)
1 cup Curd /Yogurt
1 tbsp besan (bengal gram flour)
1 tsp ginger garlic paste
1/4 tsp turmeric powder 
1 tsp sugar
salt to taste
2 cups water
1 tbsp ghee
3/4 tsp mustard seeds
1/4 tsp cumin seeds 
2 – 3 dry red chillies 
1/4 tsp asafoetida
1 sprig curry leaves 
2-3 tbsp chopped Coriander leaves 

Method

  • In a bowl mix Curd mango pulp , turmeric pd, salt and keep it aside 
  • Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.
  • When the seeds crackle, add the Ginger garlic paste , dry red chillies, asafoetida, curry leaves . Saute on a medium flame for 2 minutes.
  • Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  • Add sugar in the end and boil them. Switch of the flame once the raw smell of besan  goes off and the gravy become a  bit thick .
  • Garnish with Coriander leaves.
  • Serve hot with rotis or rice.

Mango Pudding – Veg version

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Puddings are my favourite desserts , I love them when they are not too heavy and lite to eat and the mango flavor is the one i love the most in desserts .Mango is my favourite fruit which is naturally sweetened and so yummy as is but i like to experiment them in desserts. I always crave for mangoes in fall and winter and so I buy a can of mango puree to make some dessert out of it this helps a little to reduce my craving level . So this time I made a lite not too heavy pudding which was a heaven to me , they tasted so delicious .

Using of mango custard pd in this was a very nice combo and added the extra flavour to this pudding .They were super lite and melting in mouth . This is complete vegetarian pudding as there is no gelatin used in it. I used agar agar flakes but use can use agar agar pd too. Lets move to this light and delicious pudding .

Ingredients

Mango custard pd – 2 tbsp
1 1/4 cup milk
Sugar- 1/4 cup
Agar Agar (china grass) flakes / agar agar pd- 2 tbsp
Mango puree ( i used can ) -1/2 cup 
Water – 1/4 cup.

Method 

  • In a bowl take custard pd and mix it with 1/4 cup of milk and dilute it without any lumps .
  • In another bowl take water and sprinkle the agar agar flakes in it and set it aside for 10 mins.
  • Then dissolve the agar agar mixture in microwave for 4 mins or till the agar agar dissolves completely (chk them after each min when you are dissolving in microwave ).
  • In a sauce pan heat rest of the milk and let it boil.
  • After it boil’s add sugar, custard pd mixture and mix well .
  • After a boil add agar agar mixture and and mix well till it is well combined .
  • Turn off the flame and let it cool down a bit .
  • When it is lukewarm add the mango puree to it and mix them well.
  • Transfer it to moulds or a glass and leave them to set for at least an hour to 2 .
  • As we are using agar agar it sets well in room temperature but if you want to chill you can even refrigerate.
  • If have set them in moulds carefully transfer them to a plate
  • Garnish it with cherry and serve them chilled.
Tips
  • You can also dissolve the agar agar on a stove to in pan ,basically agar agar takes time in melting compared to gelatin .
  • You can try any flavor strawberry , vanilla with  this recipe.

Sending to Jagruti’s Potluck party and veg nation 

So my fruit for this week is mango for the theme Cooking with fruits 🙂 coming up some more mangolicious recipes 🙂

Linking to Lets Brunch sunday  brain child of  +Priya Suresh  and +veena krishnakumar  .

Dabeli

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Dabeli is a maharashtrian spl chaat which is becoming my most favourite chaat a very easy to make , the list of ingredients would sound that there is lot of work to do but once to have gathered all the ingredients it is simple to assemble and enjoyed .It is very much popular in maharashtra and also gujarat .This is a  spicy snack made with boiled and mashed potatoes with dabeli masala and sandwiched in a pav bun with some additional ingredients and chutneys added to it and garnished with pomegranate. Even though I haven’t totally followed the traditional dabeli recipe I got so much compliments for this from my neighbours with whom I share this and also H loved it a lot .

As this post is dedicated for vegan thursday I would like to mention that this dabeli is totally vegan , even the buns i used are potato rolls and the package said it doesn’t contain milk in it. So this a spicy treat for vegan food lover and perfect snack .I also haven’t used dabeli masala instead i used pav bhaji masala and the taste was absolutely delicious but next time I make will try it with dabeli masala too.   You can check the other members in this  group – “Vegan Thursday” Here.

Ingredients

Potato Rolls / Pav / Buns ( I used potato rolls and this makes it vegan )
1/4 cup sev 
butter ( optional if roasting the buns)
1/4 cup Roasted peanuts
1/4 cup pomegranate
3 tbsp Khajur imli ki chutney
3 tbsp Garlic chutney 
1/4 cup onion 

For the filling 
2 -3 Medium sized potatoes ( boiled and mashed )
1 sprig curry leaves
1/4 cup Onion  ( chopped)
1 small tomato ( chopped)
1/2 tsp ginger garlic paste
2 tbsp chopped Coriander
1 tbsp Pav bhaji masala / dabeli masala
1/2 tsp red chilli pd
1/4 tsp  Turmeric pd
1/4 tsp cumin pd
1/2 tsp coriander pd
Salt to taste
1 tbsp Oil


For Garlic chutney 

7 -8 garlic cloves 
1 tsp red chilli pd
1/4 tsp turmeric pd
1/4 tsp mustard seeds 
salt to taste

For imli khajoor ki chutney


1 cup tamarind 
1 cup dates 
1/2 cup jaggery / sugar
1 tsp Red chilli pd 
1/2 tsp fennel seeds
a pinch of salt
a pinch of black salt (optional)

Method


For garlic chutney

  • Peel the garlic and chop the tomatoes.
  • Put all the ingredients except oil and mustard seeds in a blender and grind it to a fine paste.
  • Heat oil in a pan add mustard seeds let them splutter add the ground paste .
  • Now cook the paste till the mixture leaves oil in the sides of the pan .
  • Garlic chutney is ready.

For imli khajoor ki chutney

  • In a saucepan take dates and tamarind with 3-4 cups of water and boil them for 20 – 25 mins till you can’t see any dates.
  • Add the jaggery/sugar, red chilli pd , fennel seeds, to the mixture and boil them well till the the jaggery/sugar dissolve .The mixture should have combined well and become a little thick.
  • Add salt and black salt to it and mix well.
  • Cool and strain the mixture with the help of a sieve .
  • Use as required and store the rest in refrigerator .

For Filling 

  • Heat oil in a pan add curry leaves , onion , ginger garlic paste and saute till the onion turn translucent.
  • Add tomato and saute till they turn mushy.
  • Add the redchiii pd coriander pd , turmeric pd , cumin pd , salt , pav bhaji masala  , mashed potato  and mix them well till they combine well.
  • Add coriander leaves , switch of the flame and add lemon mix well once again .
  • Taste for spice level and salt if needed you can add some more .

To assemble 

  • In a wide bowl add a layer of potato masala , then some chopped onion  , drizzle some Tamarind/ imli chutney .
  • Add  some Peanut ,again layer them with potato masala drizzle some garlic chutney, some onion ( chopped) ,some  pomegranate and garnish them with sev and chopped coriander leaves 
  • Now if you want you can roast the buns but i didn’t .Take the bun ans slice them half way thru .
  • Then apply garlic chutney in one side and imli ki chutney in other side .
  • Now scoop 3 tbsp of assembled filling or more as you like and stuff it in the buns then top it with little roasted peanuts , pomegranate , sev and coriander .
  • Warm it up in microwave or roast on a tawa in very low flame to just warm them up ..
  • serve them warm , have a big bite and  enjoy this delicious dabeli .
Tips
The chutney proportion depends on the the individuals taste you can add less or more.

Quinoa spinach Butter murukku

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I was so tempted by the murukku been shared by our blogger friends from past few days for diwali and so made this healthy and crunchy murukku a perfect snack and can be served as an evening snack    with a warm cup of tea. These are super crunchy and a healthy version which my kiddo loved this a lot and finished them all . 

Here is have used a store bought quinoa flour but you can make this at home too will post that i separate post . Murukku are very well known indian savory which can be either  swirled or in the form of sticks. They are a great side of rice items and can also be a great snack to munch any time in a day.So lets move to my experiment 😛 .. Blogging Marathon page for the other Blogging Marathoners doing BM#34.

 Ingredients 

Quinoa flour – 1 cup ( i used store bought )
Besan / gram flour – 2 tbsp
Rice flour – 1 tbsp
Blanched Spinach/ palak puree – 1 cup (use as required to made a soft dough)
Salt to taste
Butter – 4 tbsp ( softened)
Asafoetida -1/4 tsp
Carom seeds – 1/4 tsp

Method

  • In a  bowl put quinoa flour, besan, rice flour, butter, salt, asafoetida and carom seeds .
  • Mix them well till resembles crumbly.
  • Add the blanched spinach puree and knead them till a soft dough .
  • Now take a murukku press with star nozzle  and grease the inner parts of the press well.
  • Make a cylinder shape of the dough,  fill the dough into the murukku press
  •  and close it.
  • Heat oil in a kadai , oil should not be too very hot just put a small piece of the dough for checking it should sizzle .
  • Now press all the batter into the oil and fry them in low flame till light golden brown .
  • Once done transfer them to a kitchen towel or a tissue .
  • Enjoy this snack 

Bhel puri

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Bhelpuri is all time fav street food which is so very delicious chaat and a healthy one too.  I remember we friends used to have bhelpuri while returning home from school these are the delicious evening snack and kids love the colorful veggies  add in these . While thinking of evening snack for my second day of BM this was the instant snack or chaat which came to my mind . Few days back we celebrated SNC b’day and I tried this bhelpuri for the celebration but have posted all the entries in the same post,So thought of reposting this delicious snack / chaat for my second day of BM with step wise . Blogging Marathon page for the other Blogging Marathoners doing BM#34.


Recipe source : shruti Rasoi 

Ingredients

1 cup puffed rice
1/4 cup sev
4-5 papdi (fried )
2 tbsp fried peanuts
1  carrot  ( grated )
1 boiled potato
Puri ( Pani puri one ) – 2- 3 No  ( crush a little)
1/4 cup Chopped veggies (onion,tomato,cucumber) 
2 tbsp Meethi  chutney ( tamarind and dates chutney)
2 tbsp Green  chutney
Lemon juice
Salt to taste
A pinch Black salt 

For garnishing

Fresh coriander leaves
Raw mango (peeled and finely chopped)
Nylon Sev

Method

  • Mix all the ingredients in a large bowl.
  • Mix gently till all the ingredients are well coated with the chutneys.
  • Divide the portion into two equal parts in the serving plates.
  • Garnish with raw mango, sev and fresh chopped coriander.
  • Serve immediately.

Tips 

Make them only when you are ready to serve them else it will turn soggy .

Linking to sahasra’s recipes  and gayathri’s cook spot 

Sending to cooks joy

Crostini with Cherry Tomatoes & Mozzarella

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This month Host for IFC was our dear blogger and wonderful chef +Priya Suresh  aks I was so excited to try the italian cuisine recipes she challenge this Month. This is My first one from the list of italian dishes she had given us option.   So happy to be apart of IFC ( International food challenge) an group evolved  by +Saraswathi Tharagaram (author of saras yummy bites )  and +Shobana Sekar (author of Kitchen secrets and snippets ).

Campania is a highly populated region in the southern Italy, Located on the Italian Peninsula, with the Mediterranean sea to the west. There are various regional cuisine in Italy and Campania is one among them. Best known around for its world famous pizza.
Campania’s exuberant cuisine relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses, chief among them water buffalo’s Mozzarella.

 Recipe source : Food Family and Finds

Ingredients 

1 loaf French Bread, sliced ( I used store bought)
1 ball of fresh mozzarella cheese, sliced or Grated Mozzarella as required .
1 cup cherry  tomatoes, sliced
1/2 stick butter, room temperature
1 glove garlic, minced
Few chopped basil leaves ( you can also have the leave instead of chopping them )

Method

  • Preheat oven to 350 degrees
  • In a small bowl, mix garlic and butter
  • Brush both sides of sliced bread with garlic butter
  • Top with cheese and tomato slices,chopped basil leaves.
  • Bake 10 – 15 minutes until cheese is melted. 
  • Serve warm.

 Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Tomato Bisi bele bhath (pressure cooker Method)

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After a long time I had a chance to take part in SYS-W series whose brain child is Viji of Virudhu unna vanga . This is time Viji had given us two ingredients for each member depending on the Number we choose and so my my two ingredients were Tomato and Rice . I love Bisibele bhath But some days are so lazy I do feel like roasting  and grinding  the spices so here is an delicious and simple way to make a delicious sambhar rice or I call it Tomato bisi bele Bhath as it taste some what similar to Bisi bele bhath .

Tomato is the main ingredient which gives the tanginess in this instead of tamarind extract I have used Tomato .  I make this often nad pressure cooker makes our life so easy . Just Mix in and cook them In pressure cooker It is so easy to make. Lets Move on to the recipe..

Ingredients 

Rice – 1/2 cup
Toor dal – 1/2 cup
Mixed Vegetables – 1 cup ( I used carrot, potato, beans, Peas)
Onion chopped – 1 medium size
Red chilli pd – 1/2 tsp
Curry leaves – 1 sprig
Sambhar pd – 2 tbsp ( Adjust to your taste)
Tomatoes (plum tomatoes)  – 3No  medium size ( grind it in a blender to puree with 2 green chillies )
Ginger garlic paste – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Cumin pd – 1/2 tsp
Oil / ghee – 2 tbsp
Cinnamon stick – 1 inch long
Bay leaf – 1No
Cloves- 2 No
Coriander leaves – 3 tbsp (chopped)
Water – 6-7 cups 
Ghee to top on the rice ( as required)
Salt to taste 

Method

  • Wash rice and dal and drain the water. keep it aside.
  • In a pressure cooker heat oil add cinnamon stick, cloves, bay leaf  , curry leaves,onion and saute them till translucent.
  • Add ginger garlic paste saute for a while and add the pureed tomatoes cook them for a while.
  • Add the red chilli pd, sambhar pd, cumin pd, coriander pd, salt and mix them well.
  • Now add the chopped veggies and saute them for a while.
  • Add the  washed rice and dal mix them .
  • Add water and cover the pressure cooker, put on the weight.
  • In low flame wait until 4-5 whistles and then switch off the flame.
  • After the pressure subsides open the pressure cooker and mix the Bisibelebhath .
  • Top them with ghee and serve with papad or fryums .