Strawberry Jam Turnovers/Jam Filled Turnover

Entering the 61th edition of Blogging Marathon with Baked Snacks.I was thinking of doing some cookies for the theme.But my son came up with the idea of turnover which he had it in one of his friend's place.This turnover has been in my to do list since long time.So made it with the strawberry jam,as I wanted to make it simple.Puff pastry sheets can be used to make,but here I made the outer crust.The method of making outer crust is so simple and takes just 30 minutes,it came out so flaky and crispy.So try it with the homemade crust and also the edges needs to be sealed properly to avoid the jam not to ooze out.Couple of turnovers were not sealed properly and some of the jam came out,so make sure you sealed the edges.Lets move on to the recipe.....................

                                                                      

                                                                 Strawberry JamTurnover/Jam filled Turnover

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   Basic Information

   Preparation time 30 minutes

   Cooking time 20 -22 minutes

   Makes 8

    

   Ingredients

  

Ingredient	Quantity
All purpose flour/Maida	1.5 cups
Cold Butter/vennai	1/2 cup(1 stick)
Salt	3/4 tsp
Baking Powder	1/4 tsp
Water	2-3 tbs
Jam(any variety)	1/2 cup
Milk (for brushing)	2 tbs
All purpose flour(for dusting)	2-3 tbs

  

   

    Method 

• Take the butter from the freezer and let it be outside for 10-15 minutes.Now slice the butter to 1/2 inch pieces.
• Take the all purpose flour,baking powder and salt in a bowl.Mix it well.Now to this add the cut butter and mix it gently with the finger tips.The mixture will be crumbly,now slowly add a tbs of water at a time and mix it.No need to mix it to a soft dough.Transfer the dough to a work surface and gently mix it.

•  Dust some flour on the surface and slightly roll the dough to a 8'X 10' rectangle.Fold the left side of the shorter side to half way through the middle.Fold it same way to the other side.Keep it in the refrigerator for 10-12 minutes

• Now take the folded dough and roll it gently to a rectangle and fold it in the same way.Refrigerate it for another 10-15 minutes.Now take out the dough and roll it to a 1/4 inch thick sheet.Cut the sheet to 8 squares.

• Keep 2 tsp of jam in each of the square.Brush the ends with milk and fold it diagonally.Press the edges and seal it.With the fork press the sealed edges to get a nice decorative pattern.Make a slit on the top of the turnover.Place it on a lined baking tray,brush it with milk.Pre heat the oven at 400 F and bake it for 20- 22 minutes or until  golden brown.Cool it on a wire rack.

• Dust it with some powdered sugar and serve.

• The butter should be cold.
• Seal the edges properly.
• Instead of milk wash,beaten egg can be used.
• Do not knead the dough to soft.

Enjoy................

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Vatanyachi Usal/ Misal- White Peas Curry

Vatanyachi usal is a popular Maharastrian breakfast recipe.The usal is made using different varieties of lentils such as white peas,moth beans and mung beans.
The usal is served as such or can be eaten along with rice and roti.If the usal topped with some farsan(mixture) and chopped onion,tomato and served with pav is Misal.
This was in my to do list since long time.Couple of days back when I was looking my cook book collections to make something for Cookbook Challenge this recipe caught my attention.
In the original recipe the entire cooking process was done using pressure cooker.But I cooked the soaked white peas in the pressure cooker for two whistles and the rest of the cooking in the pan.The usal came out very delicious and had it for our evening snack along with some homemade pav buns.It tasted heavenly after shoveling almost 30 inches of snow.It was bit quite filling snack and we skipped our dinner.Lets move on to the recipe.......

                                                                      

                                                                   Vatanyachi Usal/Misal

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   Basic Information

   Preparation time 10-15 minutes

   Soaking time 6-8 hours

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
White peas/vatana/vellai pattani	3/4 cup
Onion (finely chopped)	2 (medium size)
Tomato (finely chopped)	1 (medium size)
Ginger&garlic paste	11/2 tsp
Red chilly powder/milagi podi	2 tsp
Coriander powder/dhaniya podi	2  tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala Powder	1/4 tsp
Grated coconut	2 tbs
Tamarind paste	11/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves (chopped)	1 tbs
Salt	1-1.25 tsp
Oil	2 tbs

  To serve

Ingredient	Quantity
Pav buns	6
Onion (finely chopped)	as needed
Tomato (finely chopped)	as needed
Coriander leaves(finely chopped)	as needed
Farsan/Mixture	1/2-3/4 cup
Lemon wedges	few

   

    Method 

• Soak the white peas for at least 6 hours and pressure cook it for couple of whistles with a pinch of salt and adequate amount of water.The white peas should not get mushy.

• Heat a pan with 2 tsp ofoil,add in around 2-3 tbs of chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Add in all the spice powders,grated coconut.

• Mix it well and put off the flame.After cooling grind it to a smooth paste along with water.Now heat the pan with the rest of the oil and crackle the cumin seeds.Add in the remaining chopped onion and saute it till the onion becomes transparent.Now goes in the chopped tomato and cook it until mushy.

• Now add in the ground paste and stir in,add around 2 cups of water,salt and tamarind paste.Let it simmer for 5-6 minutes.At this stage add in the cooked white peas and let it simmer for another couple of minutes.Sprinkle the chopped coriander leaves and put off the flame.

• Serve it with roti and rice or pav.

• Addition of tamarind paste is to get an extra tangy taste.
• Do not over cook the the white peas it may turn mushy.
• If you feel the gravy is not thick enough,mash a handful of peas and add it to the curry.

Enjoy.........................................

Sumber http://www.naliniscooking.com

Egg Pepper Fry/Muttai Milagu Varuval

I wanted to share my mom's signature surul appam recipe for day 3.But the coconut what I got was not good as surul appam needs fresh grated coconut.So decided to share the egg pepper fry. This recipe we makeoften to accompany with comfort rasam or dal rice.Mom used to make when she ran out of veggies.Here I halved the eggs and apply the masala and cook it both sides.It can be add to the masala and cook it.Off to the recipe..........

                                                                      

                                                              Egg Pepper Fry/Muttai MIlagu Varuval

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   Basic Information

   Preparation time 10-15 minutes

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Egg/muttai (boiled)	4
Onion (finely chopped)	1 (medium size)
Tomato (finely chopped)	1 (medium size)
Ginger&garlic paste	11/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Coriander powder/dhaniya podi	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Garam Masala Powder	1/4 tsp
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves (chopped)	1 tbs
Salt	1-1.25 tsp
Oil	1 tbs +2 tsp

  

   

    Method 

• Boil the eggs in water and remove the shell and keep it aside.Dry roast the fennel and black pepper for couple of minutes and powder it in a mortar,set it aside.
• Heat a pan with oil,toast the curry leaves and add in the chopped onion.Saute it till it becomes transparent.Now add the ginger&garlic paste and fry it for a minute.Then goes in the chopped tomatoes.Cook it until mushy.

•  Now add in the spice powders such as red chilly powder,coriander powder,turmeric powder and garam masala powder along with salt.Mix it well and add around 1/4 cup of water and cook it covered in a medium flame.Now once the mixture becomes thick,add in the ground pepper and fennel.

• Mix it well and finally add the chopped coriander leaves,put off the flame.Now apply the prepared masala on the eggs.

• Heat a dosa griddle or any flat griddle,add the 2 tsp of oil and fry it both sides.Remove it once both the sides get cooked.

• Serve it with rice  and rasam or dhal.

• Lemon juice can be squeezed after frying to get an extra tangy taste.
• Do not over cook the eggs,otherwise it turned out rubbery.
• After adding all the spice powder mix it well and keep the flame low to avoid burning.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Vatha Kulambhu/Sunda Vathal Kulmabhu/Sun Dried Turkey Berry in Tamarind Sauce

For the day 2 of Blogging Marathon #60,themed under family recipes is Vatha Kulambhu.Vatha kulambhu can be made in many ways with or with no onion and garlic,freshly ground spice powder or sambar powder.
Already I have shared my mom's version of no onion garlic vatha kulambhu with manathathakkali vathal.
Coming to today's version its made with sun dried turkey berry(sunda vathal) and mango(maa vathal).Also it is made with sambar powder.As we prefer our vatha kulambhu to be on the thicker side I made it slightly thicker.Consistency is personal preference and also the addition of maa vathal is optional.
My mom used a little bit of red chilly powder along with sambar powder to get a nice color.I got my last batch of mom's homemade vathal during my India trip.While making this kulambhu I was so emotional and going to miss her home made goodies.Lets move on to the recipe...

                                                                      

                                                           Vatha Kulambhu/Sunda Vatha Kulambhu

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   Basic Information

    Preparation time 10-15 minutes

   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Shallots/chinna vengayam	10-12
Garlic/poondu	7-8 fat cloves
Dried turkey berry/sunda vathal	2 tbs
Dried Mango/maa vathal	7-8 pieces
Red chilly powder/milagi podi	1/2 tsp
Coriander powder/dhaniya podi	1/2  tsp
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Tamarind/puli	small lemon size
Salt	1-1.25 tsp
Oil	2-2.5 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Toor dhal/thuvaram paruppu	1 tbs
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Dried red chilly/varamilagai	1(broken)

   

    Method 

• Soak the tamarind and maa vathal in hot water and separately for few minutes.Squeeze the tamarind and extract keep it aside.In a tsp of oil fry the sunda vathal till it becomes crispy and golden.Set it aside.

•  Heat a pan with oil and do the tempering with the given ingredients,add in the curry leaves and broken red chilly.Saute the shallots for couple of minutes and goes in the garlic.Cook it till the onion becomes transparent.Now add in the spice powder and give it a mix.

• Add in the tamarind water and let it boil for a minute.Add in the salt and let it simmer for 10-12 minutes.Add in the soaked maa vathal and cook it for a minute.

• At this stage add in the fried sunda vathal and let it simmer for another couple of minutes.Put off the flame.

• Serve it with rice  and kottu.

• As the dried vathal also has salt,so keep an eye on while adding the salt.
• The consistency is personal choice.
• After adding all the spice powder mix it well and keep the flame low to avoid burning of powders.
• Here I cut the onion and garlic into 2 as the size was slightly bigger.If the size is small you can add it as such.

Enjoy........................................

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com

Kathirikkai Kondakadalai Kottu Curry/Eggplant and Chickpeas Curry

We are entering the 3rd week of Blogging marathon#60 and for this week I chose Family recipes.Today I sharing you a kottu curry made with baby eggplant and chickpeas.This is one of my mom's signature recipe and she calls this one as kottu curry.Usually kottu is made with lentil and veggies but here no lentil is used and she made this way.Whenever I make this kootu never able to get the exact taste of her.

While drafting the post I was emotional and tears were rolling down.I lost my mother couple of months back and its hard to cope up with her loss.She was my friend,philosopher,guide,mentor,still couldn't believe she is no more.The cooking knowledge what I have is inherited from her. She was an amazing cook and tried to do lot of experiments in food.

She worked as Tamil Teacher for 33 years.Though she was working never compromised on food and cooked an elaborate meal for us everyday.She made varieties when it comes to food.She loved painting,drawing rangoli and got a very nice and beautiful voice so liked to sing.

Coming to the recipe,its a simple curry made in few minutes,whenever we wanted to have some comfortable lunch she made along with rasam and some fry and pappad.This kottu curry can be served as an accompaniment or can be mixed along with rice.But we prefer to mix it along with rice and made it for last weekend lunch and served it potato fry and pappad.Off to the recipe.............

                                                                      

                                                         Kathirikkai Kondakadalai Kottu Curry

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   Basic Information

   Soaking time 8 hours

   Preparation time 10-15 minutes
   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Black chickpeas/kondakadalai	1/2 cup
Small round eggplant/kathirikkai	5-6 (chopped)
Onion(roughly chopped)	1 (medium size)
Tomato(finely chopped)	1 (medium size)
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1  tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coconut /thengai	3-4 tbs (grated)
Cumin seeds/jeeragam	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Oil	2 tsp
Shallots/chinna vengayam	2(finely chopped)
Dried red chilly/varamilagai	1 (broken)

   

    Method 

• Cook the soaked chickpeas in a pressure cooker with enough water with a pich of salt for 2-3 whistles and keep it aside. 
• Now in a pan take a cup of water and to this add the chopped onion,tomato and eggplants.Let it cook for one boil.At this stage add in the spice powders and salt.

•  Cook it covered for few minutes or till the veggies become tender.Add in the cooked chickpeas and let it boil.

• Meanwhile grind the coconut and cumin seeds to a fine paste.Add the fine paste and let it cook till the raw smell goes off.

• Do the tempering with the given ingredients and add it to the kottu curry and mix it well.Put off the flame.

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• Serve it with rice .

• White chickpeas can also used instead of black one.
• The consistency can be personal choice,if you want it to be in thicker side add little more coconut for the paste.

Enjoy..................

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

Sumber http://www.naliniscooking.com