Avocado Roti/Avocado Masala Roti

 For the final day of this week theme,fruits that are veggies I have made a simple roti with avocado.
Avocado is actually a berry family with a seed and pulpy flesh inside.Avocada has lot of health benefits and its a good source of potassium.
Coming to the recipe,its a simple and very soft roti and doesn't need any special acoompaniment. A bowl of yogurt and pickle makes a perfect combo.Off to the recipe....

                                                             

                                                            

                                                                                   Avocado Roti/Avocado Masala Roti

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   Basic Information

   Preparation time 20-25 minutes
   Soaking time 30 minutes
   Cooking time 15-20 minutes

   Makes 12-13 

  Ingredients

  

Ingredient	Quantity
Wheat flour/atta/gothumai maavu	1.5 cups+extra for dusting
Avocado(pureed the pulp)	1 medium size
Red chilly powder/milagai podi	1/2 tsp
Amchur powder	1 tsp
Garam masala powder	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	1 tsp
Oil	for brushing

 

   Method 

• Take the wheat flour,spice powders,cumin,salt in a bowl.To this add the pureed avocado and mix it well.Knead it well,if needed sprinkle some water to soft pliable dough.Let it rest for 20-30 minutes.

• Divide the dough into 12 equal portions and roll each portion to a thin circle of 7-8 inch diameter, on a floured surface. Heat a griddle and cook the roti both side in a high flame.Brush some oil on top of the roti.

• Serve it  warm with some pickle and yogurt.

• For extra flavor,a tsp of dried kasoori methi and chopped coriander leaves can also be added.
• I didn't add any water to knead the dough,the moisture in the puree was just enough to knead..

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Vankaya Pooranam/Stuffed Baby Egg Plant Curry

Coming to day2 recipe themed under fruits that are veggies is Vankaya poornam,a Telungana Delicay.
Gutti Vankaya kura is refered as vankaya pooranam in some parts and the stuffing will be different for each house hold.Since eggplant is a fruit and its my favorite,I wanted to share it for the theme.
Coming to the recipe I bookmarked this one from Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Tomato Pachadi/Thakkali Thokku/Tomato Chutney

We are entering the 66th edition of Blogging Marathon and this week theme is going to be fruits that are vegetables.
Some of the veggies we use in our regular everyday  cooking are fruits.Veggies such as tomato,avacoda,corn,peas,eggplant,capsicum are technically fruits but those are considered as veggies.
For the day 1,I decided to make the tomato pachadi/thokku aka tomato chutney.This tomato chutney I noted down from my friend.Whenever I have lot of over ripened tomatoes,I make.Since I got lot of homegrown tomatoes from a friend of mine I made it.This chutney/pachadi is a perfect accompaniment for idly,dosa and roti,also can be mixed with rice.It stays fresh for a week in the refrigerator and perfect for travel.Off to the recipe................

                                                                    

                                                            
                                                                        Tomato Pachadi/Toamto Thokku/Tomato Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25- 27 minutes

   Makes around 1.5 cups

   

  Ingredients

  

Ingredient	Quantity
Tomato(chopped)	2-3 cups
Green chilly/pachamilagai	1 -2(finely chopped)
Garlic/poondu(finely chopped)	3-4 cloves
Red chilly powder/milagai podi	1-1.5 tsp
Turmeric powder/manjal podi	1/2 tsp
Salt	1-1.5 tsp
Oil	2- 3 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalparuppu	1 tbs
Red chilly/varamilagai	1(briken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Heat a pan with 1-2 tbs of oil and add in the chopped tomato.Saute it well for 2-3 minutes.Now add in the red chilly powder,turmeric powder and salt.Cook it uncovered if you want the chutney to be chunky.Otherwise cook it partially covered for 3-4 minutes in a medium flame.

• Now in a separate pan add the remaining oil and do the tempering with the given ingredients,Add the chopped green chilly and garlic to it .Fry it for a minute.

• Pour the tempering to the tomato mixture and cook it till the oil separates.After cooling store in a container and keep refrigerated.

• Serve it with idly,dosa and roti.

• If the tomato has more of juice and seeds discard some of it.
• Adjust the chilly powder according to personal preference.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

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

Sumber http://www.naliniscooking.com

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...............

                                                             

                                                            

                                                                         Nokkal/Mundiri Nokkal/Sugar coated Cashews

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   Basic Information

   Preparation time 10 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

Sumber http://www.naliniscooking.com

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.......

                                                             

                                                            

                                                                                                                            Ghugni

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   Basic Information

   Preparation time 10 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

Sumber http://www.naliniscooking.com

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.....

                                                             

                                                            

                                                                         Punjabi Chole Masala

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   Basic Information

   Preparation time 10 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

Sumber http://www.naliniscooking.com