Jagruti's potluck party

50 % Wheat Flour Bread

January 28, 2014 By

Its cold here and I so wanted to bake some bread but was in thought bcoz of the cold weather here It was tough for me . So the day when the baking bug bit me and so i started and making my home warmer thought of baking the bread which was challenged by Rachana of Second Helping which was a perfectly made spongy bread. They where too good I will be to making them again and again 🙂 Thank you so much rachana for sharing wonderful bread recipe.

As the name specifies its made with 50 % whole wheat and rest is maida/ ALP flour . This bread is a perfect daily bread which just is so so soft and fantastic to make sandwiches , or just to toast them spread some butter and enjoy. They are so very soft like pillow which will make you try them again and again . I have made lot breads and this is one of my from all . Linking this here – Spicy Treats is hosting a new event named ” Love 2 bake” ..Now quickly we will move on to the recipe..

Recipe source – Second Helping

Ingredients

Maida/ All purpose flour – 1 cup
Whole wheat flour – 1 cup
Yeast – 14 g / 4 1/2 tsp
Sugar – 2tsp
Salt – 2 tsp
Margarine – 2 tsp
Butter – 1-2 tbsp
Milk
Water – 1 cup

Method

Sieve wheat flour and maida in a bowl add salt and mix them well .
Heat water in a microwave for 40 sec , add sugar and sprinkle yeast on it.
Keep them a side for 10 – 15 mins till the yeast gets activated and you see some foamy bubbles in them.
Now add this yeast water to the flour and make a soft and elastic dough.
At first it might be a little sticky but after kneading for a while it should be a very soft dough.
Lightly flour the work surface drop the dough and knead them well by stretching and pulling the dough well .
Throw them and knead the on the work surface for 10 – 15 mins . Roll the dough .
In a greased bowl transfer the dough and greased the a bit on the surface . Cover with a cloth and rest them for 20- 30 min till they double in size ( This depends on the weather how warm it is ).
Once the dough doubles in size punch them and knead them once . Then roll the dough using rolling pin and fold the side from both corners.
Pinch the folded seam part and shape them in loaf form and transfer them to a greased loaf pan the seam side ,Brush a little milk and and keep the covered in warm place for second proving .
It might take 30 – 45 mins .
Pre heat the oven at 220 F .
Once the dough doubles in size brush some milk on the surface and bake them for 30 – 40 mins till you see a Golden brown crust.
Brush a little butter after they are done and transfer the dough on a wire rack to cool .
Cool them for 2-3 hours before slicing to get clean cut.
Enjoy this super spongy and soft bread with some fruit jam spread or toasted or for sandwich.

Sending to Jagruti’s Potluck party

Arisi paruppu sadam /Arisemparupu ( Kongunadu cuisine )

December 11, 2013 By

Today am here with a kongu nadu recipe which is one of my fav region from tamil nadu I love to cook and enjoy the kongu nadu recipes . Have seen this delicious rice preparation in a friends home and they tasted yumm . Kongunadu is an western region in Tamil nadu and the food has a slight variation too. Arisemparupu, famously known only in Kongu region is an one pot meal which is quick to make and has its own goodness in taste. My H loved this delicious arisemparupu and make them again N again . This is a very very quick to make one pot meal which taste so yummy and I served this yummy rice with Potato vadhakal . Lets move to the recipe quickly !!

Ingredients

Rice – 1 cup
Toor / Tuvar dal – 1/2 cup
Whole Red chilli – 2 No
Green chilli – 2 No ( split)
Channa dal – 1 tbsp
Urad dal – 1 tbsp
Onion – 1 No Medium size ( Chopped)
Tomato – 1 No large size ( Chopped)
Ginger garlic paste – 2 tsp
Turmeric pd – 1/4 tsp
Sambhar pd – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Water – 3 – 4 cups or as required
Salt to taste
Oil – 1 tbsp

Method

In a pressure cooker heat oil add mustard seeds, once they splutter add curry leaves, urad dal, channa dal .
Saute them till they are light brown in color.Add ginger garlic paste , green chillies and whole redchillis and saute .
Add the chopped onion and saute them for a while till they turn translucent .
Now add tomatoes and cook them till they turn mushy.
Add sambhar pd ,turmeric pd , salt and mix well .
Now add the washed rice and toovar dal and mix well.
Add required amount of water to cook them in pressure cooker I used 3 1/2 cup water here.
Close the lid and cook the rice for 2 to 3 whistles.
Once the pressur subsides open the lid and mix the rice gently .
Serve them hot with potato fry or any stir fry.

Sending to Jagruti’s Potluck party

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

Aloo Methi Tear N Share Bread

November 28, 2013 By

This month my partner for potluck is +Shazia Wahid of Cutchi kitchen and she challenged an amazing bread recipe which we all enjoyed a lot. Thanks to shazia for this fantastic recipe. I have made some Tear N share breads before one which I recently posted was an Honey comb bread which was with a sweet filling and this tear n share was with a savory filling . We make aloo methi ki sabzi often but stuffing it to a bread is an incredible way to make it more delicious. The bread turned out to be super soft and we had this for our breakfast today with a hot cup of milk, But they can be served for any course . I am sure going to experiment with this bread recipe using different fillings next time 🙂 So here is my tear N share for the potluck.

Recipe Source : Cutchi Kitchen

For the bread dough

Strong White Bread Flour / Plain Flour – 3 1/2 cups
Warm Water – 1 1/4 cups
Sugar – 1/2 tablespoon
Dried Yeast – 1 1/2 teaspoons (7 g)
Salt – 1/2 tablespoon
Softened Butter – 2 tablespoons

For the Stuffing

Potatoes – 2 medium (peeled and cubed)
Oil – 1 to 2 tablespoons
Cumin Seeds – 1/2 teaspoon
Asafoetida (Hing) – 1 big pinch
Turmeric Powder – 1/4 teaspoon
Coriander Powder – 1/2 tablespoon
Fenugreek Leaves (Methi Leaves) – 1 cup
Salt to taste
Red Chilli Powder – 1/2 teaspoon
Amchoor Powder – 1/4 teaspoon or Lemon Juice – 1 teaspoon

For the glaze:

Melted Butter – 3 tablespoons
Black Sesame seeds – 2 teaspoons

Method

In a bowl, mix the sugar and yeast with warm water (hand hot). Stir well and keep aside for 15 to 30 minutes till it becomes frothy.
Add 2 cups of flour to the yeast mix and mix well with a wooden spoon. Keep aside for 10 minutes.
Mix again with a wooden spoon and then add another 1/2 cup of flour and the salt. Mix well. Add the remaining flour 1/2 a cup at a time and begin kneading with your hands till the dough becomes stretchy.
Add the softened butter a spoonful at a time and knead it into the bread dough, Continue kneading the dough till it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with cling film. Leave it to rise for the first prove for 30 minutes to 1 hour, depending on the weather it may take even longer. It must double in size.
To make the stuffing – Heat oil, add cumin seeds and asafoetida (hing). After a few seconds, add the cubed potatoes, turmeric powder, chill powder, coriander powder, salt to taste and fenugreek leaves. Cover and let it cook till potatoes are tender. Stir often. Add a couple of tablespoons of water if required – take care so the potatoes do not burn. Finally add the amchoor powder or lemon juice.

Punch the dough down and then knead one more time. Divide the dough into 18 balls. 8. Grease a large loaf tin of your choice. Now in each of the 18 balls place a teaspoon of the aloo methi stuffing and seal the edges completely and roll them.
Dip each of the dough balls in melted butter and arrange in the greased tin.

Leave it to rise in the tin for 15 minutes. Preheat oven at 200F. Brush the remaining melted butter over the bread. Sprinkle sesame seeds.
Bake in the oven for 25 to 30 minutes till the bread turns golden brown.
Remove from the oven and place on a cooling rack. Let it rest for 15 minutes before serving.

Sending to Jagruti’s Potluck party

Mango Pudding – Veg version

November 10, 2013 By

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 🙂

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

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

Tapioca / Yuca / Kappa Pakoda

October 28, 2013 By

Today’s recipe is for potluck party, this month Archana of tangy minds is my partner and she bought this delicious and interesting pakoda which is so very healthy . Am so happy to try it it was simply yumm . This pakoda is made with tapioca / yuca / kappa (in malayalam ) is a very very flavorful and a delicious tea time snack which needs a little time for soaking and grinding but if the batter is ready it can be prepared in minutes . Yuca as per wiki is a manioc tuber which is also known in the name of cassava.

Thanks to archana for sharing this unique and delicious pakoda which i have never ever tried . Tapioca is one veggies I haven’t tried and this was the first time i used them in pakodas. They turned out very yummy and now I will try this again and again for sure . Thanks archana we totally loved this unique pakoda and am so happy that i was able give this a try .

Recipe source : Tangy Minds

Ingredients

1 medium Tapioca/kappa. Peeled and grated.
1/2 Cup Idly rice
1/4 Cup Channa dal
2 tbsp each of Urad dhal,Toor dal,Moong dhal
1 tsp Ginger garlic paste
2 no Green Chillies
3 tbsp Coriander leaves finely chopped.
1/4 Tsp of Turmeric powder
1/2 tsp of Fennel Seeds
2- 3 Red chillies (adjust to your taste )
Salt to taste
Oil for deep frying

Method

Soak idly rice along with red chillies and all lentils / dals separately and allow it to rest for about 2 to 3 hours.
Grate the tapioca/kappa after you peel the skin.Keep aside.
In a blender jar add the idly rice,red chillies,fennel seeds ,ginger garlic paste and pulse it for about few seconds to get coarse batter like consistency and make sure it should not make them in to very smooth paste.
Transfer the ground idly rice mixture into the bowl.
Now grind the lentils / dals in to coarse batter sprinkle water if needed.
Combine the ground idly rice and dals together.Mix well till well combined .
Add grated tapioca to it and mix well thoroughly.
Add finely chopped onions,green chillies (chopped),coriander leaves,turmeric powder and finally add salt.
In a kadai,Add the oil for deep frying.Make sure it is on medium high heat.
Make into small sized balls and put in hot oil and fry till it gets brown in color and it gets cooked.
Serve immediately with any chutney or sauce . goes well with a cup of tea or coffee.

Sending To JCO Potluck

Tips

You can also use a paniyaram pan to fry these pakodas in a more healthy way .

Sending to cooks joy

Chole/ Channa Pulao

June 29, 2013 By

Today am here to share an delicious recipe made by partner in Jagruti’s Potluck party . Princy author of Spicy Food has made this delicious channa/chole puloa for our this potluck and i was so happy to try this as am a big fan of garbanzo beans or chole 🙂 Thanks for sharing such an delicious recipe princy . do visit her blog she has wonderful collection of recipes :).. This was not only easy to make but was a delicious and spicy treat for us.

Channa/ chole pulao is a yummy rice varity made in jiffy and taste super delicious . Chickpea / chole/ garbanzo beans make this rice protein rich and makes them a nutritious one. You can make them as spicy or as mild as you wish her is the recipe how we like to have in our family 🙂 Lets see for the ingredients and recipe to make these delicious rice .

Ingredients

Cooked rice – 1 cup (basmati preferably)
Cooked chick peas – 1/2 cup ( cook chickpeas in pressure cooker with little amount of salt and water till the immerse for 3 whistles)
Cardamom – 2
Cloves – 4
Cinnamon stick – 1 inch pieces
Bay leaf – 1 no
Oil 1tbsp
Onions 1 medium ( chopped)
Tomato 1 medium (chopped)
Curry leaves- 2 sprigs
Green chilli – 1 slit
Ginger garlic paste – 1tsp
Cumin pd – 1/4 tsp
Red Chill pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Coriander powder 1 n half tsp
Pav bhaji Masala 1 tbsp
Salt to taste
Chopped coriander/cilantro leaves For garnish

Method

Heat oil in a pan, add the curry leaves, bay leaf, cinnamon , cloves .
Now add the green chilli and onions , Saute them till onion turn transparent,.Then add the ginger garlic paste and saute well
Add the tomato and cook them till they are mushy . Add some water if needed to make a smooth paste.
Add all the dry pd spices – Red chilli pd, turmeric pd, cumin pd, pav bhaji pd to the well cooked tomatoes and saute well till combined .
Add the cooked chick peas and mix well till the masala’s coat on the chick pea / chole
Add salt to taste ( remember that you have added and saute them for a minute .
Add the cooked rice and mix well till all the rice grains combine and coated with the prepared masala.
Sprinkle some chopped coriander leaves just before serving.
Serve hot with any raita and papads.

Note

You can use sambhar pd instead of pav bhaji masala and they taste yummy even .
The amount of spice are given as per our family tastes you can change the quantity as per your families taste buds .

Sending to Jagruti’s potluck party

Sending to merry tummy

No bake Cheerio Cookies

June 12, 2013 By

Am so happy to share this yummilicious no bake cookie recipe as it can be prepared in minutes and kids will surely love the chocolaty goodness of these cookies and an addition of cereal make it a little healthy for kids. I made these cookies for my kidoo’s last day at school snack 🙂 .. All my kidoo’s friends loved this delicious cookie and enjoyed them a lot. I have to thank +Priya Suresh for the recipe she shared in her blog No bake nutella covered cornflakes cookie from which i adapted this recipe and added my own touches to the recipe.

Adapted from Priya’s verstile recipe

Ingredients

1 cup Red candy melts ( I used candy melts you can make them with any chocolate chips too)
4 tbsp Nutella spread
2 cups Cheerios ( I used honey flavour )
1 tsp Vanilla essence
Few sprinkles of sprinklers

Method

Take the candy melts,nutella spread,vanilla essence in a microwave safe bowl,cook for 1-2 minutes in high power,stir well,add immediately the cheerios ,mix everything well..
Drop gently enough nutella covered cheerios in a muffin paper cups and sprinkle few sprinklers over them,let them cool completely, arrange in fridge for half an hour or till they are set..
Now you No bake cheerio cookies are ready go into your tummy 🙂

Chola Tikki / Chickpea Patties

May 11, 2013 By

Hi friends !! Here i am to share an yummy , healthy and delicious starter recipe with you all :). I am sure all of you love to have aloo tikki , this tikki is slightly diffrent and protein rich as i have used Kabuli channa/ Chickpeas/Garbhanzho beans. These are perfect tea time snack and are delicious snack for rainy days. My H enjoyed this snack liked it a lot :). Perfect starter to start with an delicious meal and quick to make even if the chickpeas are already boiled.

Ingredients

1 cup of boiled chickpeas (kabuli chana)
1 medium potatoes
3 tbsp chopped Onion
1 tbsp ginger garlic paste
1 tbsp chopped cilantro /coriander leaves
1 chopped green chili seeded, adjust to taste
1/2 tsp Red chilli pd
1/2 tsp cumin pd
1/2 Turmeric pd
1 tsp Rice flour ( you can add little extra if the mixture is too mushy )
1 tsp lemon juice
salt to taste
Oil to shallow fry

Method

Boil potatoes until they are tender but not too very mushy.
Once cooked, drain the water and let the potatoes cool down.
After potatoes are cool, peel the skin off and grate the potatoes.
Drain the water out of the chickpeas and dry the chickpeas using paper towel .
Mash the chickpeas coarsely .
Mix all the ingredients together adjust salt and chillies to your taste.
With oiled hands, divide the mixture into equal portions.
Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan/ Tawa on medium flame .
Place the Tikkis in the tawa/saucepan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too very greasy.
Serve Tikki hot. Tikki can also be served with tomato ketchup/chutney.

Tips

If mixture is too moist Tikki will break.So make sure there is not too much of moisture in chickpea or potato.
Tikki can be made before and refrigerated for two days.
You can even bake these patties at 350 F for 15- 20 mins or till golden brown.
Instead of onions you can even substitute Spring onion greens and the onion blubs .
You can make these patties in different shapes as you like .
I added rice flour so that it gives the mixture bind well and also to make it little crispier.

Sending Jagruti cooking odyssey

Ginger Melon Punch

April 29, 2013 By

Today am going to share the recipe of our guest in Jagruti’s potluck party . I was paired with nayana of Nayana’s kitchen and she brought for us an refreshing drink “Ginger Melon Punch” which was very appealing and colorful treat as soon as i saw the recipe want to try them ASAP. Thank you to nayana for helping me out to with the alternative can be done in the same recipe 🙂 . I haven’t tried Ginger and melon combo before so i was very curious in tasting those colorful drink and so made it at last. 🙂

Ingredients

4 cups seedless watermelon cubes, divided
1/4 cup sugar
2 tbsp grated peeled fresh ginger
9 (1-inch) seedless watermelon balls
1 cup sparkling lemon water, chilled
ice cubes, optional

Method

Put 4 cups watermelon in a blender; process until smooth. Strain through a sieve into a pitcher; discard solids.
Just press the grated ginger on a strainer and take out as much juice as you can.
Combine Ginger juice , sugar in a bowl; stir with a whisk until sugar dissolves and mix this into the water melon juice.
Pour 3/4 th glass with the melon juice and top them with watermelon balls then stir in lemon sparkling water just before serving.