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Hope you all had a good week, so you can sit and enjoy your weekend, I had a hectic week, lots of things to do and in a rush :(, I am tired, but I couldn't resist sitting and blogging as I have to do this before they post their round-ups!, when I was browsing through I suddenly remembered I had seen this Idli event going on satya's blog!, I would have posted Idli's I have tried, then I have to start searching all my photos, Oh! my God! why do I do this all the time, and I remembered T and T my favourite event and it was from Taste of pearl city, I had been to her blog, and what a lovely looking blog she has got!, I love all her photographs, I wanted to participate in both the events, and their I noticed something very Interesting!, Yup!, Look I thought that's right ? I am going to participate in both the events, 'Two birds with one stone' can't hit a bird can I ?, so I will go with the Tamil Proverb 'Oru kalale erand Maanga'!
The Interesting part was these Idlis, she has a variety of Idlis (particularly the chocolately one!, check out!, chocolate and sweet lovers, I didn't show my daughter shhhhh.., will try it out someday!), so here is Polenta and Bulgar Wheat Idli to Satya's Twist the Traditional - Idli event.
Don't expect too much from me it is nothing compared to her clicks, check here for the beautiful clicks....
POLENTA AND BULGAR WHEAT IDLI
Preparation Time: 10 minutes
Cooking time: 12 minutes
Makes 45 Idlis
INGREDIENTS:
2 Cups Polenta
2 Cups Coarse Semolina
1 Cup Bulgar Wheat
1 and 1/4 tsp Eno Salt
1/2 tsp Turmeric powder
3 Cups Yogurt
2 Cups Water
1 and 1/2 tsp Salt
SEASONING:
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Chenna dal
1 tsp Oil
few curry leaves
few Coriander leaves
2 Green Chillies
1 tsp Cumin seeds
METHOD:
Oh! it's so easy, no need to ferment!
First of all take a nice broad vessel, add all the Ingredients as said above except for the Eno Salt, Mix them well together.
In a small pan heat oil then add Mustard seeds, followed by green chillies and then the dals fry for a minutes until they change colour, then add curry leaves fry for 2 seconds and then put off the stove and then keep the pan away from the stove so let it cool a little bit, Meanwhile wash and chop coriander leaves add it to the Idli batter.
Then prepare the Idli plates, Apply oil to the cups which makes the Idlis when cooked come out easily, do remember to do this every time you pour the batter into the Idli cups, which helps in taking the Idlis off easily.
Then add the seasoning to the batter mix everything well, Now add Eno Salt mix well together again, Pour a ladle full or whatever you are use to fill in the Idli cups.
Do not fill them to the Brim, give a 1/2'' Gap as you can see in the picture, when Idlis puff up they will not stick to the top of the upper plate, and also keep the plates in a criss cross manner that is the Cup should not come below an other cup but to the flat base (can you see the holes) right at that place this also helps when it puffs up the top of the Idli will have a flat roof!
Oops I don't know if I did explain it properly!
Anyways keep these plates in a cooker with 2 to 3'' of water, as Idlis are steam cooked, If you are using a Idli cooker then also do not forget to pour water in the bottom of the vessel, Close the cooker lid and do not put the weight on it just leave it as it is, In a medium flame cook the Idlis around 12 to 14 minutes (by that time water will get evaporated so be careful to note down the time).
Switch of the stove, give it a minute or two then open the lid you can see the steaming hot Idlis take them out and keep aside for 5 minutes for them to cool down a little bit, If you want to serve immediately (as I did at 10:30 in the night, kids complaining of hunger) take each plate turn it upside down pour some cold water or hold it below the tap for a few seconds(careful don't soak the Idlis!).
Idlis come off easily they still will be hot, Serve Idli with Molagapodi, Chutney podi, Sambhar or with Vada curry, look out here I will post the reicpe soon...
My Verdict: Idlis, turned out so soft and beautiful, nobody new I had used Bulgar wheat in it!, H kept asking what did you use in this ( of course I told him). we all enjoyed it thanks to you for this lovely recipe
Can't serve it you, but you can always make it right ? take another peek at my lovely Idlis.....
Sending this to Satya's Traditional with a Twist- Idli event, (Hope she accepts my late entry) and to T and T of zlamushka's now hosted by Kitchen Chronicles, Guest hosted by Oh Taste and see (hoping she will also accept my late entry)
Hi everybody, I am here an other post from an other Region of India, It is such a fun to taste different spices from different cuisines, Blogging has brought me more of this lovely interact with people, food and cuisines of the world. I was looking for a Punjabi recipe in my books and then I noticed that I had a few recipes of Punjabi recipes from my cutting (rather my sis had cut some magazine sheets out for me when I went last time to India after I started blogging my family write down recipes from magazines, books, friends, TV shows and pass it on to me when I visit them how very kind of them to do this for me) coming back to the recipe the name was very cute I thought I do not know what Dhingri means if anybody knows please enlighten me.
Well, anyway Dhingri Mutter with the parathas was very nice and tasty I do not know if it is authentic please write to me if I have missed out anything. Let's get back to the recipe then.
Oh! I forgot to tell you why I got interested about this recipe because it had Mushrooms, as we all know they are high in Folic acid and is good for women and my daughter loves it but other family members are not really have a Oh! yes feeling about it (including me :) ). But, I try to include them now and then, and this one will definitely reappear in my kitchen as you can never ever guess it had Mushrooms in it!.
Here is how the recipe goes.....
DHINGRI MUTTER
INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger
METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.
Then add all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.
I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food.
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.
I have been posting recipes from other bloggers, this is my turn now, I got this recipe from my sister's book, even though she never cooks this as my BIL never allows Garlic inside the house. It's so funny when he asks me to make pulov, I love using Garlic in my pulav and he never allows me to use it, so I get satisfied using a ginger-garlic paste (which he doesn't know!).
I had copied this recipe when I went last time, but never bothered to try it out, when I called her for a gujarati recipe she reminded me of this. I had to tweak this recipe a little bit, I had some potatoes already boiled and peeled, I did not know what to do with it, so I squashed them added a bit of salt and I made small potato balls just like small New potatoes, and then used less Garlic than the recipe indicated.
LASANIYA BATATA
INGREDIENTS:
8 small Potatoes
4 to 5 Garlic cloves
1 tbsp of chilli powder
1 tsp of cumin powder
1 and 1/2 tsp coriander powder
1 tsp Garam masala
1/4 tsp of turmeric powder
few sprigs of coriander leaves
1/2 cup of Bengal Gram flour
1 and 1/2 cup of water
2 to 3 cups of yogurt
salt as required
METHOD:
Cook the potatoes peel the skin, (as I had already told you, I used the potatoes in a different way, as they were left over).
Take a wok heat 3 to 4 tbsp of oil and fry the potatoes into golden brown.
Meanwhile In a bowl take bengal gram flour using water make a paste to this add the other powders and keep it ready.
To this itself I added cumin seeds when it crackled I added chopped garlic, do not fry it too much just a little bit.
Then to this add the flour paste, do not make it too thick, let it be in thin consistency boil this, until the raw smell disappears, do not leave it unattended as it will start thickening and might get stuck to the bottom !!, stir it continuously for further 10 to 15 minutes then add the roasted potatoes and chopped coriander leaves, required quantity of salt and yogurt, mix well and keep stirring continuously for further 10 minutes, do not stop stirring otherwise yogurt and water split apart! It's just like making Morkuzhambu, If you are scared it is better to mix them well and leave it for 2 or 3 minutes and watch the edge of the curry you can see small bubbles popping up, then it's time to put off the stove, otherwise they split apart.
I simply gave an other tadka/seasoning with a tsp of mustard seeds, 1 Red chilli and a sprig of curry leaves.
I wanted to make Jagruti's Bajri Na Rotla to go with my Barwa Baingan, I couldn't locate my flour, I was quite disappointed, check out her blog on that, she has some lovely Gujrati recipes from her kitchen, and she calls them Kem cho series.
I am sending this to Flavours of Gujarat by simply food sensations.
