Brazilian Sweet Potato Soup

Hi every body, Good Morning, Good evening or may be Good night!, Winter slowly creeping in my kids have started to pester me to make soups, So I started with this one, as I was looking into some kind of soup to go with the Bread I Baked from DK's blog Chef in you, for the T and T event, funny so I am linking this soup to her event of AWED's which go on in her blog, When I was browsing through my Recipe books I found this Soup which said Brazilian, isn't this the event going on in Sara's Corner was what I recalled in my memory lane ?,
Immediately I set out cook this soup which was quite yummy and everybody in House loved it, There only complaint was I should have made some savoury bread to go with it.
From today clock has changed, an extra hour of sleep for people who enjoy sleeping  (like my kids for example). Yesterday we sat in front of the TV, Computer and Phones to look how 1:59... 2:00 turned back to  1:00 again !!, So then we set out watches and wall clocks one hour behind.

BRAZILIAN SWEET POTATO SOUP



Recipe source : Simply Soups


INGREDIENTS:
500 gms of Sweet Potato
1 Onion
3 Ripe Tomatoes
4 cups of Vegetable Stock (The recipe uses Beef stock)
4 tbsp of Unsalted butter
1/4 cup of fresh Cilantro/Coriander leaves
Salt and Freshly ground Pepper

METHOD:
Peel and skin the onions, chop them.
Chop the Tomatoes (the original recipes says to peel & seed the tomatoes)
Peel the sweet potatoes, cut into slices.
I tweaked the recipe a little bit :) I added 2 tbsp of butter to a wok, sauteed the onions, Tomatoes and then the Sweet Potatoes until they got cooked then pureed them in a blender and added the stock to it, Keep a 1/4 cup aside. (In the original recipe the sweet potatoes was put them in a heavy pan with the stock, bring it to boil, then the same way as the above procedure).
Bring them to boil then add 2 to 3 tbsp of Cornflour in the 1/4 cup of stock kept aside mix well and add this to the boiling soup, Keep Stirring as the soup starts to gets thickened, then Season it with  a tbsp of salt and a tsp of pepper and reheat it gently.
Serve hot garnished with Chopped fresh Coriander leaves OR you can serve this soup just as it is as it delicious on its own.

I like to send this to AWED - Brazil, of Sara of Sara's Corner who is the host of AWED events started by DK of Chef in you.

Biscuits Tamir (Eggless and Egg Version)

Hi everybody how are you all doing ?, These are the Biscuits I made a long back in my draft, I made these when Lubna and Yasmeen announced for Ramdan event :), I made thrice, we ate, even shared to friends and family but never posted on time :).
I had written this in my book, quite a long time ago but had never tried them as I had no oven, I just thought I will give a try as it was made with dates.  Dates are one of my favourite dry fruits, I get so tempted when I see.
When ever my friend visits his parents in Dubai, never forgets to buy me a box full of Dates.  So, here I am with this recipe, and of course as I told earlier, I made these quite a lot of time, as my kids and friends liked it.
I made it in  both with Egg and Eggless way and it turned quite well in both the ways.

BISCUITS TAMIR

INGREDIENTS:
2 Cups of Flour
200gms Chopped Dates
1 Egg
1/4 Cup Oil
3/4th Cup Sugar
1 tsp Baking Powder
2 tbsp Sesame seeds
water as needed little by little to form a dough

METHOD:
Sieve flour with Baking Powder, add egg, oil and sugar to it.  Mix well for 3 to 4 minutes, Make a stiff dough with water, Knead well and keep aside.
Meanwhile chop the dates nicely and keep it ready.
Divide the dough into two portions.  Roll out into thick square or round like a Chapati, prick with a needle spread dates all over, cover with another chapati or however you have rolled the dough on the first roll.
Press a little and sprinkle Sesame seeds. Cut into rectangles and bake in a preheated oven at 180 degrees for 15-20 minutes, cool and store.

FOR THE EGGLESS VERSION:

INGREDIENTS:
Same as above for the Egg version but I just omitted the Eggs in it and used water as needed to bond the dough. (An other time I used 2 tbsp of Flaxseed powder to give it a little more healthy touch).
For the dates filling, I Grounded
3 tbsp of Poppy seeds with grated
1/4 cup of Copra and
3 tbsp of sugar and
1 cardamom pod without the skin.
Mix this with the dates and spread it over the rolled dough same as above and spread another roll on top of it and bake the same way.
It will not puff up as the egg one, but tastes good.

I am sending this to the event hosted by Sudeshna of cook like a bong,  Cooking with seeds - Poppy seed, started by Priya of Priya'seasyntasty recipes.

Hyderabadi Vegetable Biriyani

Hi friends, after a terrible weekend and ending up with a migraine, I am totally tired, and when I saw the date I knew if I don't do it today I am going to miss an other event, for which I made this few days back, but never got the time to post, I missed the last one and could not post it on time. yes, I think you all got it, Nupur's One dish meals, I hope she likes this..
As I was searching from all the bloggers what will I cook, I saw this in Viki's kitchen, I love all kind of pulavs, biryanis, and needless to say my family loves them too.., at least twice in a week I love to eat all kind of veggie Rices.
I wanted to make something nice that day as my H called me and said our friend from India would be visiting us, He came that night  and left early morning, it was such a short trip and we were upset as he was not able to stay with us a little longer. well, anyways whatever time he was with us was just fine and after a long time we were able to meet each other.
Coming back to the recipe, Viki is one of my favourite bloggers, with lots of varied recipes and her most interesting one which I have to still try it out, but keep going their to look at it now and then, my favourite tuti-frootis. Some day I will  make them soon and post some recipes out of it, fingers crossed.

HYDERABADI VEGETABLE BIRIYANI





















INGREDIENTS:
To cook Rice:
3 cups Basmati Rice
1 to 1 and 1/2 tsp - salt
5 and 1/2 cup water
3 - Bay leaf
1 - Star aniseed
1 tsp Shahi Jeera (black cumin)
1'' Cinnamon
4 Cloves
3 Cardamom
4 tbsp of Lemon Juice
2 to 3 tbsp of Ghee
METHOD:
I did not do as viki said, I had no time, I just took a big wok heated the ghee added all the whole masalas said above gave it a little fry and then with salt and  water I added the rice and cooked until 3/4th done and kept it aside

FOR FLAVOURED WATER/MASALA

2 tbsp of Kewar water

10 Black pepper corns

1/2'' Cinnamon

2 Cardamom

2 cloves

1 tsp Kali jeera(shahi jeera/Black cumin)

2 Green chilli

1 strand of Mace (jaipathri)

A pinch of Nutmeg powder

1/2 tsp salt

1/2 lemon juice

1 tsp sugar.

FOR THE MASALA

Around 3 cups of Chopped vegetables (Cauliflower, beans, carrot, peas, capsicum etc.,)

2 tbsp of Ginger Garlic paste

1 tbsp of Chilly powder

1 tbsp of salt

1/4 tsp Turmeric powder

1 Cup Plain yogurt

1 tbsp of Ghee

FOR GARNISHING AND DECORATION

2 Slices of Bread

10 Cashews

10 Raisins

2 tbsp of Ghee

1/2 cup of mint and Coriander leaves

2 to 3 strands of Saffron

3 tbsp of oil

1 Cup thinly sliced Red onions
FOR DUM/DHUM PROCESS
Chapati Dough
Dosa Tawa
A tight lid

METHOD:

Chop the vegetables into long strips, and other vegetables accordingly like florets of cauliflower etc.,  (Viki said to put with all the above ingredients to mix together and put them in the bottom of the dhum vessel, but I did not do that way).

This is how I did it, and tweaked the recipe a little bit.

I took an other wok, took more than 2 tbsp of ghee, added the G-G paste, then the vegetables and the when they were half way cooking I added chilly powder, salt, turmeric powder and made a powder of the masala under the flavoured water I roasted and powdered the Green chilli, cinnamon, clove, cardamom, Shahi Jeera, Mace and nutmeg with 3 tbsp of Shaan Brand Biryani Masala powder. 

Once the vegetables were 3/4th done I added these powder and mixed well, and then kept them aside

 Next in the same wok I poured 2 tbsp of oil and then fried the chopped onions until golden brown I used Red onions, do not fry it too much it starts giving a sour taste, after frying I kept them aside on to a plate.

Then I took an other 2 tbsp of Ghee and fried Cashews and Raisins and kept them aside.

Then I took a cup of yogurt added a bit of salt, and kept aside.

Then I cut Bread slices into cubes and fried them in ghee, Instead of soya chunks I used Paneer fried them too and kept aside (sorry cannot show in photo, as I am not able to trace it, if I find it in my haystack of clicks I will update it).

Then I took a Big vessel which has a lid on top ( I had taken photos of these too everything step-by-step of how I did it, God knows where it is :(....)

First of all I took my tawa and heated it on the stove top, while I was arranging this Biryani, In a medium flame.

First of all I applied 2 to 3 tbsp of Ghee, to the bottom of the vessel and then I spread a layer of Rice, then the vegetables masala, Lemon juice, then the fried onions, Bread, Paneer, Cashew and raisins then sprinkled the coloured water and a few tbsp of yogurt, Garnishing with mint and coriander leaves, then again a Layer of Rice and follow the same procedure again until I used up all the things which I had kept ready then covered it with a chapati dough, and this method is called Dhum way of Cooking just like this

Cover the vessel with the dough then tightly close the lid and place this on the tawa and allow it cook in low flame, this method of slow cooking will ensure that it is well cooked and aroma, is spread throughout the dish.
Even you can cook in the oven in a slow cook for around 1 and 1/2 to 2 hours.
I cooked on the stove over the tawa, until my friend came home.

It was such a lovely dish, as usual my H was not very happy as it had cashews and raisins otherwise he said it was fine. Thanks viki for this lovely dish, Hoping that this goes to Nupur's event

Bread cutlets

Hi friends, how are you all ?, wondering why am I posting a Bread cutlet.I thought let me at least post one reicpe in valli's Kid's delight event. I made a few but never had time to post, Hope she hasn't posted her round up and will accept my entries.
This is a simple version of Bread Bonda which I had posted earlier, the method is same but a healthier version than that, I did not deep fry them but roasted on them on a tawa just like making cutlets.
Few months back we had been to my friends  house in London, she had made Poori and a  Dry curry with peas and potatoes for our morning breakfast, the day before when I went to her house I had packed all my breads as I thought if I don't use them up soon it will be gone. After our morning breakfast we left the house and went around the shopping centre, we did some shopping and had some chat and came back home tired, everybody was hungry, we had to do something quick, and I saw my breads lying on the kitchen table and an Idea stuck to me, why not use this and  make something out quick, but I did not want to use oil again so tried out like this and it worked or was it the hunger !!!???, well, whatever it was, it was sold out, when they were hogging on it, we made some Pani Puris after that session. So, we would get sometime to  dish out something for dinner.

BREAD CUTLETS

INGREDIENTS:

Slices of Bread as many as you require

water

oil

For the filling:

Any left over dry curry/palya

Or make a filling of your own, if you want to make it fresh.

METHOD:

Take one slice of Bread at a time, as I shown in making Bread Bonda, follow the exact same procedure, put the filling in fold all the sides properly. Heat a tawa pour some oil just as how you make cutlets put them on the tawa, and toast them both the sides using oil just as how you see in the picture and serve it hot  and immediately with some sauce of your choice.

Check my step by step photos on how to do this in my Bread Bonda recipe.

You can use whatever you want as your filling it will definitely turn out well.

I am sending this to valli's Kid's delight event - finger food

Punjabi Kadi Pakoras for Indian Cooking Challenge

Hi friends, Hope you are all doing well, I have been on and off from blogging, as usual,  too many things to do and completely busy with life and health seems to play around too, seeping when ever I am not able to cope up with situations, with all this weather too is changing  now and then as it pleases.
I did not make to the challenge up until yesterday 10 days of Navaratri I just didn't want to use onion or Garlic, not that I am too superstitious, I just try not to cook anything with onion or Garlic Or I will see to it I won't eat it, So, I decided to leave it until after the festival.
I have already missed two of ICC challenges, One because of the sun and the next one because I did not have the right utensil, this was the easiest, simplest, delicious recipe. Tell me who would not like it, the whole family was all for it, I have made Kadi many times with veggies, but not with pakoras, It is something like I sometimes I put the dal vadai's  in Morekozhambu.
Thanks Simran for this delicious recipe and thanks valli for making us to do this, I would not have made this dish at all if not for the challenge, as  Pakoras we would have eaten just like that :) right ?.
Coming back to the recipe..
I made this recipe just noting down the Ingredients and the method.

PUNJABI KADI PAKORAS



















INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying

FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)

METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds,  Turmeric powder when a nice aroma  comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we  had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi  was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.

Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.

Mango - Red Pepper Chutney

When I saw Jagruthi's, Complete my thali event I wanted to participate, I thought I will not repost them but link my recipes in this and send it to her, then I had an other Chutney waiting for me in the draft, This is it :), Here goes my chutney to this wonderful event......
I made this chutney in the spur off the moment, I had a Ready made Dosa and wanted a chutney to go with it, when I looking around for some coconut, I found poor little small Sour Mango and a  Red Pepper, my daughter told me to try out something with those two. well, the chutney was kind of nice, and it had a rather different taste.

MANGO - RED PEPPER CHUTNEY

INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required

Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida

METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add  1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the  grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.

with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.

Paruppu Thuvaiyal/Dal Chutney

Green Chutney

Ridge Gourd and coriander Chutney

Apple Thuviyal/Chutney

Carrot, Tomato and Peanuts Chutney

Apple Chutney

Ridge Gourd Chutney

Brinjal /Kathrika Thuviyal

Onion Chutney

Vegetable - Peel chutney






c u soon with some more posts.., take care , bye...