Sweet corn Idlis with Thengai Masala kuzhambu

Idlis made with red rice and Kathrika Kadag puli

Hi, everybody.., hope you are all doing well, This post is for Group 2 day 2 of the Blogging Marathon with Fermented foods as my theme....
I chose fermented food because I do make a lot of stuff with batters.  This recipe is very nice, it doesn't taste a bit like it has got sweet corn in it unless you tell  them that it is made of Sweet Corn.
I have made this a few times and I have always paired it with Lata's ( of Favours and Tastes) Thengai masala Kozhambu.


 SWEET CORN IDLIS

These Idlis were made with ldli rice and dehusked urad dal

INGREDIENTS :
3 and 1/2 Cup Idly rice / pulungarsi
2 Cups Sweet Corn ( I have used frozen)
1 Cup Urad dal (gotta/full)
1 tsp Methi seeds
1 and 1/2 tsp salt

Idlis served with Thengai masala Kuzhambu 

METHOD:

• Soak Idly rice with methi seeds separately for at 4 to 5 hours , then soak urad dal too for the same time, then soak frozen sweet corn in a cup of water just an hour before grinding, this helps the sweet corn completely thawed and easy to grind.
• Once all the basic ingredients are soaked as required, Drain water from sweet corn and keep aside.
• Grind rice and methi seeds into a smooth paste or coarse paste, either way it works out well.  Remove it from the grinding machine and keep aside and then now grind Urad dal with sweet corn together into smooth paste, when you pick up the ground urad dal batter it should come clean on to your hand. 
• The water in the sweet corn helps it to grind well, otherwise add a tbsp of water at a time, that is when required.
• Do not make the batter too watery, just as you make for vadas :).
• Mix both the ground batter add salt and keep aside for at least 7 to 8 hours until it is well fermented.  you can see that it is slowly increasing in size of the battle 
• Be careful always to store Idli and Dosa batter after grinding in a big box / container anything you like as it usually doubles in volume.
• Once your batter is ready Grease the Idli moulds pour up to the brim or 3/4th of the cup/ or  of the mould as it increases in the volume  once when it gets steamed other wise it goes stuck to the bottom of the top plate.

In a pressure cooker add 1 cup of water, place the Idli plates one below the other and close the lid and steam it for 12 to 14 minutes without closing the weight for the pressure cooker
Once it is cool take out the Idlis from the mould and serve them with your choice.

THENGAI MASALA KUZHAMBU
Please refer to the link here for the kuzhambu and will update my space with the recipe as soon as possible for my own requirement :)
This Kozhambu is a family favourite,  The first time I made this my Husband kept asking me how I made this.. :). Thanks to Lataji for sharing this recipe in her blog.

My Variation:
I have made these same Idlis with Red rice ( rosematta origin Srilanka ), will update with the brand name and product.  It looks like white Idli rice, and when I tried making idlis with it, it turned out so well, My H and kids were especially very happy as they said the Idlis tasted very very delicious.

Then I have made it with dehusked broken Urad dal ( dal which  still has husk in it ).
This is the rice I have used in most of my Red rice recipes, The cooked rice is so delicious it is so tasty with our everyday sambhar and rasam etc..,

Check out my other blogger friends who are doing this marathon with me...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Bean Sprouts Dosa

Hi Guys, I think I am coming slowly into schedule now, I have got one more post, no sorry two more posts to go by tonight then I will be right on track with you all, This post is for Blogging Marathon started by valli, for Group 2 Day 1, I chose to do Fermented recipes... here I am with my first one.
As you all know Bean Sprouts are rich in proteins, they are not a favourite in my house, My kids don't mind it with noodles but adding them salads or things like that they don't want to eat it.  I always try to use it in different ways so that they eat these sprouts and will not know that they have not eaten it :).
Any South Indian wouldn't say no to Dosas right ?, so why not use them here and the kids wouldn't know, The taste was a bit different, questions asked, mum answered, '' you know your mum gives you good food and she changes some ingredients which are more beneficial for you as you are growing up kids etc.., '' A small lecture, and faces and that's it all well settled, I know how to black mail my kids through love and emotions !!, and they totally fall for it. Well, anyway I haven't done anything wrong right ? I just want them to eat good food.

BEANS SPROUTS DOSA





INGREDIENTS:
4 Cups Sona Masoori / Raw rice/ or any equivalent rice
1 Cup Kusabalakki / Par boiled Rice / Idli rice
1 tsp Methi seeds
1/2 Cup Urad dal
2 Cups Bean sprouts ( around 100 to 150 gms)
1 and 1/2 tsp Salt



METHOD:
Wash at least twice and Soak both Sona Masoori and Par boiled rice and  Methi seeds together separately. Wash at least and Soak Urad Dal separately for at least 6 to 7 hours.
Using a Grinder or a heavy duty Mixer Grind the rice and methi seeds first when grinding this add washed and drained Bean sprouts with it into a smooth paste while grinding add 1/4 of water in intervals so that grinder doesn't do really heavy duty**.
Take out the finely ground rice batter and put the soaked urad dal draining out the water and start grinding it into a smooth paste, add a tbsp of water every now and then, The batter will become so soft and you will find that when you take it in hand it doesn't stick to your hand.
So now both the batter is ready.  Mix them together well, add salt and leave it to ferment for at least 8 hours.
Once the batter is fermented add water to make it into dosa / pancake  consistency.
Heat a Tawa or Girdle, when you hold your hand on top of it, you will feel a warmth on your hand that means to say the tawa is quite hot now and it is ready to make pancakes.
Take a ladle of the batter and pour it on the tawa swirl it around and cook it with a closed lid for few minutes say around 8 to 12 minutes, cook on both sides, remove and serve it with choice of your side dish.
I served it with Chutney pudi. 

My Tips :
When making Dosas, keep the flame in medium, tawa gets very hot by the time you make 3 to 4 Dosas, sprinkle a bit of water and slice a onion rub it over the tawa this makes the tawa cool down a bit and seasons it and you can make as many Dosas as you want like this.
Closing a lid cooks the top of the Dosa too.., If you don't want you need not have to turn it over.
**About Grinding the batter in Grinder -I mean to say, once it starts grinding the batter starts to thicken and you should be careful when using these appliances so they don't take too much strain, Do not allow the machine to get too heated up while grinding, give it time to cool down and grind the next this way appliances have long life, the same way while grinding when the batter thickens keep adding water for it loosen up a bit so they grind smoothly, if you add extra water by chance when grinding for Dosa it is alright as we add extra water to make it into Dosa / pancake consistency, But, you should be careful when grinding for Idlis do not add extra water too much let the batter be of cake consistency.
If  you are using a Mixer ( Indian mixie ) be careful when you are grinding batters like these give time every ten minutes and then grind to a smooth batter, otherwise you will loose your appliance quickly, and even the batter will get heated up which will give good dosas
This is my experience to get best dosa and Idlis wet grinders are really good, as I have used both of them.

 Check out my other blogging friends do this marathon with me...here....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Agathi Keerai poriyal/ Agase soppu Palya with Toor dal (Tuvar Dal)

Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don't want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn't stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.
In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.
In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.
This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines.
This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender.
The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..
Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,
This Keerai/green leaves is a bitter to taste, but it is very good for health.

Check out this website which tells you more about these Leaves, http://www.indusladies.com/forums/indian-diet-and-nutrition/29499-agathi-keerai-and-its-benefits.html, tells you more about it benefits.

courtesy Google 

AGATHI KEERAI PORIYAL/ AGASE SOPPU PALYA
INGREDIENTS:
1 Bunch of Agathi soppu/keerai
1/2 cup Tuvar Dal
1/4 cup fresh coconut
salt to taste
A pinch of Asafoetida
1/2 tsp Turmeric

Seasoning:
1 tbsp Oil
1 tsp Urad dal
1 tsp Channa dal
4 Red chilies
1 tbsp curry leaves ( 1 stalk)

METHOD:
Pick out the leaves, wash and keep aside.
In a low flame, cook Tuvar dal in a pressure cooker,  with 1 cup of water. Don't over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.
Chop the leaves and keep aside.
In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).
Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.
Dissolve Asafoetida in a tbsp of water and sprinkle it.
Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.
The curry should become dry, add freshly grated coconut mix well.
Serve it with Mor kolumbu or with poricha santhambdhu.

I would love to send this to
WTML of Gayatri's hosted by Rasi of Vegetarian food and me.
MLLA # 46, started and hosted by The well seasoned cook - Susan
Chef mirelle's Coconut event
sara's event started by kalyani - Kitchen chronicles - Heirloom recipes
Healthy diet - side dishes by vardhini of Cook's joy

This is 6th day post for Blogging marathon... c u soon with an other recipe....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Indian Herbs Chutney/Thogayal

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them.  This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Paruppu and Lime / Lemon Peel Thogayal / Chutney

Call it Thogayal to eat it with rice or Chutney to eat it with Chapatis, rottis etc.., this recipe has a tangy taste to it. This recipe emerged after my Lemon peel Thokku.  When I first made it Kids said it was alright!, but the elders at home and my friends liked it very much, This time I made it  again as  my FIL is visiting us, he loves all authentic food, and was particularly impressed and he even kind of recommended it to my friends to try it out.  Funny thing was he said so much about it with a thumbs up sign, my friend who was talking to me completely forgot about the box in which I  had packed and went away, Next day when he visited me again, I just didn't reminded him about it.  But, a few minutes later he said oh! my Gosh I forgot my box yesterday and ran to the place where he had kept it!, he couldn't find it, I told it him it is in the fridge, he took it out from the fridge to take it home, I was a  bit worried that the Thogayal might have gone stale, as there was coconut in it, but he ate some of it and said it was still fine and took it home, he said everybody at home liked it, particularly his pregnant wife and wouldn't part with it, It is understandable, I used to love eating pulippu/ bitter things when I was pregnant, I still eat!, I feel I think  it is that my body needs something Tangy all the time.

First of all I need to tell you, this Thogayal I made when I had left over Lime peel which I had used for an other recipe.

I couldn't get a good click out of it, as my made it at night!, try it out and tell me if you like it.

Here is how it goes...

LIME / LEMON PEEL AND PARUPPU THOGAYAL/CHUTNEY
INGREDIENTS:
2 Lime/Lemon Peel
1/3 Cup Thuvar Dal
1/4 Cup Channa Dal
2 tbsp Urad Dal
1/2 tsp Black Pepper corns
7 Stalks of Coriander leaves
10 Red Chilies (Byadgi)
A Pinch of Hing
1 and 1/2 tsp Salt
1/4 Cup Coconut (lightly pressed- may be around 75 to 100 grams)
1 tsp of oil

METHOD:
Squeeze the juice out of the Lime/Lemon and Turn the Lime/Lemon peel out, take away all the pith as shown in the picture above, Once done, chop them into bits as shown above.
In a bowl take 1cup of water and keep it low flame, and cook these peels in it, with a lid covered, so it cooks quickly. (Just keep a watch on it, so that the water doesn't completely evaporate if required add an other 1/4 to 1/2 cup of water)
Once it is completely cooked, Drain any left over water, do not throw away this water can be used when grinding Thogayal, If you do not want it too tangy then you can throw away the water.
In a pan take a tsp of oil and saute rest of the Ingredients all the dals first with the chilies, you can roast them separately or together, just ensure that all of them change colour to golden brown then add the chopped coriander leaves and fry them too until they wilt away without loosing colour.
Again in the same pan fry these peels until a tad bit dry with a tsp of oil and keep aside.
If you want you can give a 2 minute light roast of coconut and keep aside.

Now when all the Ingredients are cool...
First of all grind the dals and salt into a coarse powder, then add the peels and grind again, just to ensure that all of them are properly blended together, then at last add coconut and grind once and then add water around 1/4 cup to 1/2 according to the consistency you like to use.

Now you can serve this with Rice, rottis, chapatis, Dosas or Idlis, Thogayals are usually served with vetta Kozhambu and also goes well with Rasam..
Hope you all like it.., Do tell me if you have tried any other version other than authentic ones...

Check out my other blogger friends who are doing this BM#15 with me...
Dear friends I will check all your posts ASAP.., as I am unable to sit on the laptop for a long time because of severe shoulder pain, please do bear with me..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Bitter Gourd (Kakarkaayi/Haagalkaayi/Paavakka) Dry Curry - 1

Hi everybody, this is third day post for BM #15, I had to post this yesterday, could not do it for uncalled circumstances, any ways better late than never.
Bitter Gourd is one of my favourite vegetables, I know you would think I am totally crazy, It's just that I think I like Tangy, bittery and spicy  than eating sweet food.
Bitter Gourd is filled with Medicinal Qualities, they belong to the family of Cucurbitaceae. They are 3 varieties, the chinese variety is not as much as the Indian ones.  If you have never eaten this vegetable before and want to try it out, you must be quite daring try them in very small quantity, My eldest, My Husband and me are the only ones who eat this vegetable, My twins hate them, But I always insist that they should at least eat a spoonful to try and get used to the veggie, they hate me so much when I serve it :), Nevertheless, they have no choice, sorry went way out of the topic., Coming back to its Medicinal properties, it is Antiviral, Antithelmintic, Antimalarial, Cardioprotective, and mainly and widely used for Diabetes.
The Juice of the Bitter Gourd, which is full of goodness, so try not to throw it away while cooking this veggie. This is so delicious you won't find it too bitter. try it out and tell me if you like it.

BITTER GOURD CURRY

INGREDIENTS:
1 Bitter Gourd
1 Onion
2 tbsp oil
1 stalk of curry leaves

For Grinding:
1/4 bunch (say around 12 stalk) of coriander leaves with the stalk
2 fist full (say around 1/4 cup) Roasted peanuts*
8 Byadgi and Guntur chilies
1 and 1/2 tbsp Coriander seeds
3 to 4  flakes  (around 10 grams) of Tamarind
1/4 cup pressed or 50 grams Copra/Dry coconut

Seasoning:
1 tsp urad dal
1 tsp Channa dal
1/2 tsp Mustard seeds

METHOD:
Cut Bitter gourd into half and cut it horizontally again, remove all the seeds and cut them into thin slices as shown in the picture.
(If you want to remove the Juice : Sprinkle 1/2 tsp of salt and turmeric and leave it for an hour, then squeeze the juice out of it and wash it and squeeze the juice again).
Cut onions into thin slices and keep aside.
In a pan heat a tsp of oil, fry coriander seeds and chilies until a nice aroma comes out and the coriander seeds change colour to golden brown. Remove from the pan and keep aside.
Fry Tamarind flakes and keep aside.
*Roast Peanuts or as use roasted peanuts which is readily available in shops, I get roasted peanuts with salt and spice here so, if you are using ready made ones, just remember to use salt as required as the peanuts have already got salt in it.
Wash and dry Coriander leaves, chop them with the stalk and fry them in the same pan until they wilt 3/4th.
keep aside.
In the same pan heat around 1 and 1/2 tbsp of oil, when it hot, add mustard seeds, urad dal, and channa dal, fry them until they change colour to golden brown.
Then add the chopped vegetables and curry leaves and fry them until they are well cooked.
While it is cooking, Grind the ingredients under for grinding except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
Once the veggies are done, add this powdered mixture to it, and saute well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
Now your Dry curry is ready to be served.
This curry stays for 2 days at least.

When I am making any Bitter gourd recipe, I never squeeze and throw the juice out. so if you like to do so, please check above for that method.
Another thing is at the end of the grinding after the copra has been added you can  add a tbsp of grated jaggery and give a whisk and then add it to the curry. The sweetness, spicyness and the tangyness makes the curry less bitter.

• 
  

Check out the other bloggers who are running the BM with me here.....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Chutney Pudi - Bangalore style

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder.  If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder.  I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here.  You would love that too..., But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this.  She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.
This post and this recipe is dedicated to her, she has a very special place in my Heart - I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers.  Well, any way I made around 1 and 1/2  to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do....

CHUTNEY PUDI - BANGALORE STYLE
Recipe source : Leela Aunty

INGREDIENTS:
175 gms Channa dal (3/4 Pav)
115 gms Urad dal (1/2 + 2 tbsp Pav)
375 gms Copra/Dry Coconut
50 gms Guntur
50 gms Byadgi
12 gms Mustard seeds
40 gms Tamarind
1/2 cup / around 120 gms - Acchu Bella (Square Jaggery)
5 to 6 twigs of Curry leaves (around 1/4 cup)
2 gms of Hing/Asafoetida
1 and 1/2 tbsp Salt ( adjust accordingly)
Oil as required



SEASONING:
2 to 3 tbsp of Oil
1 tsp Mustard seeds

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will  give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don't run it too much. Next  batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.
Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off.  Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:
In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do...
adieu.., c u soon with an other recipe....

Take an other look at my Chutney powder and I will sign off...

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour.  These chilies have are not too spicy and gives a sweetness to the dish (don't get confused they are spicy too but not as spicy as the other varities - more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES: These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference.  As I don't get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it....

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind - I have give few links I found googling click on them.
Jaggery / Goor / Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms.  Hope this helps

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Whole wheat & Oats Almond butter cookies - Eggless

Hi everybody back again, this will be my second post of the day!, and today is SRC, every month checking out recipes from one of the bloggers and deciding what to do is a big question, feel like trying out everything, and this month I was paired with Wholesome RD :)), isn't it interesting, shall I say very interesting, I love cooking and baking without eggs and with wholesome goodness!, and here is a blog who seems to be having the same notion like me, So, So, I was in such dilemma which to choose, asked my kids and they wanted to try these cookies, as they are the ones who enjoy the most of what I do.., they wanted to try out this Almond Butter Cookie Dough Balls. As Erin Lerner says if you like cookie dough this recipe is for you!, I have 3 cookie dough monsters so here we ended up with this recipe.

Erin Lerner, is a wonderful blogger with healthy recipes, she is awesome with all those activities she participates and working and manages a very healthy life style, by cooking and baking with whole some goodness, she has got some vegan and vegetarian recipes too. I wanted to try her Meyer Lemon and poppy seed cake, I have Book marked it. as my daughter loves anything tangy, I have never used poppy seed in baking so I would love to give this a try. Thank you Erin and suzanne for this lovely blog.

Here is how the recipe goes...

The things I changed in this recipe is I have used whole wheat flour and not whole wheat pastry flour, as I didn't know where I could get it, and used oats instead of All purpose flour and I don't know where I could get almond butter so I have just used  almonds powdered and I haven't found any peanut butter chips so I have used peanut butter. Hope you all like it as did we...

EGGLESS ALMOND BUTTER COOKIES DOUGH 

Recipe adapted with minimal changes from Wholesome RD

INGREDIENTS:

1/2 cup butter

3/4 th cup creamy almond butter

1/2 cup brown sugar

3/4 cup powdered sugar

1/2 tsp vanilla extract

1 tsp Baking powder

1/2 tsp baking soda

1 cup ( 150 gms) Whole wheat flour

1/2 cup (50 gms) Oats

1/2 cup peanut butter chips

1/2 cup chocolate chips

METHOD

Preheat the oven to 350 deg/ Gas mark 

Using a mixer beat all the butter, sugar, vanilla extract together until everything is well incorporated.

In an other bowl, combine all your flours, salt, Baking soda and powder.

To this dry Ingredients add the wet ingredients and combine them well together, 

Then add your chips and combine once again , If you find that the dough is not coming together as a ball add a tbsp of water at a time.until they all combine together.

Chill this dough in the fridge for 30 minutes

Make small balls out of it, and place them on a cookie sheet giving space for them to expand then bake them in the preheated oven for 15 to 20 minutes,

Do not over bake them they might look soft but they are going to be fine.

Leave them on the sheet  for few minutes then take it out and leave them on the wire rack.

Enjoy them..

Did I tell you, you need to check her blog for all the nutritional facts on every recipe she makes.

Check out all the other bloggers who joined me in this SRC marathon with me....

Carrot & Mint Chutney/Thogayal

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised.  Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

Coming to this recipe, I usually don't make lot of chutneys, As my children are not a big fan of them, I do thogiyals sometime to accompany some of the south India sambhars. I had loads of carrot at home and loads of mint leaves to.., so I thought why not make some chutney out of these two for my Idlis. As I have used Dal, I could call it thogiyal too..., well whatever it is called it tasted great...

Hubby when putting it on his plate a big scoop, asked me what it is I usually do not tell him when I make something different, even though he likes my changes in all the dishes I cook or bake. But, I don't know why I just told him that it was made of Carrot, he made a face, took some of it and put it back in the bowl, I was really disappointed, he shouldn't have judged without even tasting it, he said people make sweet out of carrots God only knows why you do all these things !!, then he went away, came back within a minute, and asked me again, you said you made this out of carrots, it's nice and you what he told me, well, Anyways if you add chilies and salt everything will taste nice. I was thinking of my Dad then, he is so adorable, he likes to tease my mom, she is always trying out new things and his standard dialogue is '' My mom always said, ''Ingu (Hing) Thengu (coconut) iddare (available) Mangammanu aduge Maadthaale (any stupid can cook)''!!,  I think that was what my Husband meant :).., well, anyways this is my new addition in the family of chutneys.

I have loads of them in my draft but valli has told me not to post only chutneys for 7 days!!, so I have to restrict myself to may 3 chutneys!! (yup! you will have to see 2 more chutneys coming soon)..

Oh! my I wasn't planning to write such a long post..

Coming back to the recipe.. Here is how it goes , try it out and tell me if you like it..

CARROT AND MINT CHUTNEY/THOGAIYAL 





INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves



METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event 
EP series - Mint  and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Carrot and Raisin Sweet Bread - whole meal & Oats

Hi everybody, Hope you all had a wonderful day today - 

Today being the Tamil New year's day for Tamilians , Vishu for Malyalees and Baisaki for Punjabi's and Bihu for Assamese.

I would take this opportunity to wish you all a very Happy and Prosperous New Year ahead.....

Don't wonder why am I posting a Bread recipe on a festival day, well of course, I did celebrate with a very light note, You have to be in India to get into the festive spirit that is what I think, I usually have somebody, friends of course to join me in all the festival celebrations.., today I had nobody, that was quite sad.., Anyway my kids enjoyed the food I made, I will post it on a later date...

It was really a beautiful day, lots of sunshine, think of carrots and you feel very summary.., when I see carrots I think of those cute little rabbits.. few days back I had called my sis, her 7 year old son never speaks with anybody on phone, he dreads it so badly, to just make him talk to me, she said Ammajechi (that's what all the kids call me at home!, I have little story for that, I will write about it someday) is really sad why don't you cheer up her with some jokes.., he really got excited was that my luck, I really don't know but enjoyed his jokes for at least 1/2 an hour, one of his jokes which he read in Chandamama was -

Teacher : Kids tell me why should you eat Carrots ?

Student : Sir, Because Carrots are good for eyes.

Teacher : How do you know that carrots are good for eyes ?

student : Because Sir, Have you ever seen a Rabbit wearing Glasses

:), Hope you liked it too.., that book was my favourite when I was a kid, and he reads it, isn't it amazing that book still is running but only a bit thinner I suppose so I was informed.

Coming back to the recipe.., as I usually bake a bread every week for my son particularly as he like to take sandwich in his lunch box, and he loves these home made breads. especially when you know if I allow him to eat Nutella, that is what he enjoyed the whole week. He said the bread so soft and fantastic.

Here is how I made it..., First of all as it was late in the evening, I was a bit worried about the dough rising so I decided I will bake this in my Bread Machine, so I started with all the procedures for the bread machine, but the end I did not want to bake it in there, I had never tried this out as I had only baked around 4 times in the machine.., I was scared that interrupting it would destroy my bread, so I just used it until the second rising, then switched off the machine, took it out slowly and placed it in my loaf tin, The bread was quite big, I think it was weighing 1250 gms or more. If you plan to bake this BM, watch out that it might touch the top. But, to my astonishment it turned out very well you can see for yourself.

CARROT AND RAISIN SWEET BREAD

INGREDIENTS:

350 gms Allinsons Whole meal strong Bread flour

250 gms Allinsons Oat mill Bread flour

2 tsp Instant yeast

115 gms light Brown Sugar

221 gms Grated Carrots 

1/4 cup Raisins

1/4 cup oil

1tsp salt

4 tbsp Milk powder

3/4 th Cup + 2 tbsp water

METHOD:

Set the Bread Machine to sweet Bread mode.

Combine flours, salt and milk powder well together, either sieve them together or mix by hand. 

Pour water and oil  into the loaf tin (Bread machine) 

Then add  carrots, Next add the flour on top of it covering the water.

Then make a little dent or hole in the flour, here add the yeast.

close the lid and start the process,

After mixing, it makes a sound allowing us to add more ingredients here I added Raisins and close the lid again.

It starts its process again, 

Meanwhile preheat the oven to Gas Mark 5/190 degrees, Keep a bowl of water underneath the rack.

I allowed the Bread Machine to completely its second rising process, then I switched of the machine, took out the raised dough and placed it on to the Baking Loaf tin.

Left it on the counter for 15 to 20 minutes covered just to make sure it will come back its shape again.

I also covered the loaf tin with a aluminium foil loosely but fixed it to the tin well enough so it does not come off.

Then Put the tin into the middle rack and reduce the oven temperature to Gas Mark 4/180 degrees, I usually bake my breads around this temperature, (as i am still not able understand my oven so make sure you know your oven)

Covering with the foil ensures that the bread doesn't have a dark colour on the top because sugar in the bread tends to make the bread change the crust into a darker colour.

Bake for 45 to 50 minutes, to ensure the bread has baked to perfection after 40 minutes take out the foil and insert a long skewer into it, If it comes out clean then your bread has done, other wise leave it for an other 10 minutes and check again, if the skewer comes out clean your bread is done.

Take the bread out and leave it on the wire rack, after 5 minutes, turn over the loaf out of the tin on to the wire rack, leave it on its side or totally upside down.

This helps in bread from having a soggy  base and further cooking, Leave the bread to cool completely before you slice the bread.

When the bread is still warm, it will still be in its baking process.

If you are going to bake by hand...

In a large bowl, First take yeast, a tsp of sugar and 2 tbsp of water and leave it for sometime, when it bubbles up, add Oil and then add the combined flours (which is already combined with salt + sugar + Milk powder)., Then add the grated carrots and 1/2 cup of water and start mixing it with the help of a strong spatula, then keep adding the water until it is well combined.

The dough might be a bit sticky use your Atta Grinder or food processor to knead the dough.

Or use your hand and knead the dough, as the dough might be sticky, dip your palm into the flour now and then and knead again.

Oil a bowl and place the dough and cover it with a cling film, after its first rise, punch down the dough then add the raisins and knead it into the dough, don't knead it too hard and spoil the air formed in it. shape the dough in the loaf tin and proceed with baking as above.

 This bread was especially baked for Magic mingle of Kalyani's #4, she had asked us to use Carrots and Raisins as the challenge.., Hope she likes it and you too.., Try out and tell me if you liked it.., If you have any other variations do tell me I would like to try it out...

I am also linking this to 

Healthy morsels - Pregnancy by 4 bloggers
Snacks recipes by my easy to cook recipes
Divya's Showcase - your lunch box
Sumee's Breakfast ideas - Bon Viviant #3
Sumee's - Bake fest #6 started by Vardhini
Srav's spring seasonal foods 
Kalyani's CWS - Oats started by Priya

and also this bread is Yeastspotted!!

Eggless Chocolate Coronets

Hi everybody, It's wonderful to say hello to you all, this post has been pending from 29th of March!, weather has changed drastically and so my days too.., The lovely wonderful summer just disappeared and cold has set in again.., which isn't very nice at all..,  again with hopes and fingers crossed am waiting for the summer to set in.  will it.. ?.have to wait and see....

Coming to this recipe.., A few months back I had made something similar but with a savoury recipe.., I will try to post it soon.., and when Gayatri announced Chocolate coronets for Eggless Baking Group, I knew I could do the Bread as I had already made once,  but was wondering about the filling.., but, I made this lovely chocolate custard which was very delicious if only you like dark chocolate..

You must be wondering why am I saying dark chocolate ?, My kids loved the bread and the chocolate custard too.., but to say it in their own words '' Mum, this one is very tasty just like a shop bought one, but it could have been more sweeter you should not have used dark chocolate..., they said it was very chocolate y.. so you can use semi sweet chocolate which might be more delicious for kids.

But they say that Dark chocolates are good for health than the semi sweet chocolates, I really don't know too much about it.

Anyways.., it was all gone within a day, I had to restrict my kids from eating them as I had not taken photos!!,   lets come back to this recipe...

EGGLESS CHOCOLATE CORONETS
Recipe adapted from : cooking with dog

INGREDIENTS:

Makes 12 coronets

300 grms White Bread Flour 

2 tbsp Raw Sugar

1/2 tsp salt

1 tbsp Dry Milk powder

1 and 1/2 tsp Dry yeast

2 tbsp luke warm water

1 Cup water

40 grams Cornflour water roux 

30 grams Butter

CHOCOLATE CUSTARD

5 tbsp Sugar

2 tbsp Cake flour

4 tbsp Corn starch

2 tbsp Cocoa Powder

200 ml Milk

100 ml Double Cream
60 gms Dark Chocolate

1 tsp Liquid Glucose

For the Coronet Moulds:
Chart paper measuring 12.5 cm x 12.5 cm - 12 Nos
Foil measuring 15cm x15 cm - 12 nos.
Stapler

METHOD:
In a bowl dissolve Instant yeast in  2 tbsp of luke warm water with a tsp of sugar and leave it aside for 5 minutes
Meanwhile In a large bowl take the remaining sugar, flour, milk powder and salt, Mix well combined to this add the dissolved instant yeast and cornflour water roux.
Combine well enough, now start adding water to make it into a dough
Spread the dough a little bit then add the butter until it is well incorporated**.
The dough is super soft now, keep it in a oiled bowl and cover it with a cling film until it is double in size. It might take 1 to 1 and 1/2 hour depending upon the temperature.
You all remember I think 2 weeks back we had a wonderful summer, and to my astonishment the dough rose within an hour. Meanwhile while the dough was rising...




Lets make the Chocolate custard....
In a bowl take cake flour, sugar, cocoa and corn starch and mix well together with the help of a sieve.
Warm the milk about 40 seconds in MW/ luke warm then add all the above ingredients and blend well together without any lumps then strain this mixture into a bowl.
Switch on the stove and start boiling add double cream and continuously keep stirring as it will start to thicken, Once it becomes thick take it off the stove and keep aside.
To this immediately add chopped butter and mix until well incorporated.
Next add grated chocolate and tsp of Glucose combine well until smooth.
Transfer this into a bowl and cover it with a cling film or a sheet,  that is the cover must touch the custard  not the top of the bowl this is prevent the custard forming a skin and set it in a bowl of Ice cubes or refrigerate. until needed.
Meanwhile your bread would have risen.

Let's make the Coronets now....
To check that the bread has risen, coat  your finger in  flour and poke your finger into the bread dough if the hole you made doesn't close back then it is well risen and you can go to your next process. otherwise leave it for some more time until well risen.
Preheat the oven to Gas Mark 5/180 degrees just before 1/2 an hour and a bowl of hot water in the base.
On a floured surface put the risen dough and punch it down, (punching means don't give a hard one, just press it down so the air is released but handle the dough gently).
I weighed the dough it weighed 540 gms and then I divided the dough into 45gms each and made 12 Coronets.
When you are making each one of them cover the rest of the dough in a tea towel.
If you are using coronet moulds grease them with butter, as I did not use moulds and made my own with foil, I did not grease them.
Roll each ball into a long strip, make one side thinner and thicker towards the other end.
Starting from the tapering end, press the thinner portion at that end and start twisting it around the mould and pinch it inside, pressing to close that end.
Leave it on a grease proof paper and cover it again.



I made 6 at a time, while I was making the first 6, I kept the other half of the dough in a box and kept it in the fridge, as I had made only 6 moulds.
Once all of them are done, cover it and leave it for an other 20 to 30 minutes depending upon the temperature, giving time for the coronets to rise again.
Give a milk wash.
Place the coronets in the middle rack and bake for about 15 to 20 minutes depending upon your oven or until it is Golden in colour.
Remove the Coronets on to the wire rack, give 5 to 10 minutes and gently remove the coronets from the mould until it cools down.
It can be stored in a air tight container until needed.

Let's Assemble the Coronets now:
Fill the Chocolate custard in a piping bag or a plastic bag,
If using a plastic bag cut of at the corner making a hole.
Squeeze the chocolate custard into the coronets until it is completely full.
Repeat for all the other coronets
Serve it with a warm cup of coffee, milk or tea.

Let's  make our own mould :
cut the craft sheet and aluminium foil to the measurements as said above, draw a line in the middle of the paper that is a diagonal line, turn the sheet into a cone shape keeping it as the middle point and complete it and  cut of the top into a circle, and staple the meeting point or the overlapping point.
Now take the Aluminium foil, and roll the crafted coronet mould into it completely, and fold in the extra portion at the top end into the inside of the mould and the squeeze the overlapping sheet into the mould.
Now your coronets are ready to rock !!.

My Tips:
**Use a food processor, I do not have a food processor but these days I use my wet grinder which has a atta kneader (for kneading chapati dough), which acts as my food processor, as I suffer from pain in my shoulders, it is very difficult for me to knead dough for bread, so this is my method for kneading the dough. I take it out and knead it a bit more in hand just for my own satisfaction.
I used liquid Glucose, so it wouldn't become too hard, I used extra corn flour for substituting eggs, the chocolate custard was not too hard or not too soft, it maintained its shape.
I would like to thank Gayatri for being patient with me.., and for this wonderful opportunity to bake these..
This is also yeast spotted....