Indian Cooking Challenge
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Sindhi pakodas are like normal pakodas but they are doubled fried which makes it crispy and yes not so healthy. When I was Young this was made often to accompany dals. I don't make these often these days but once in a way we enjoy these.
Ingredients
1/2 cup gram flour/ Besan
1/4 cup onions, chopped
1/2 cup mixed vegetables, (grated/chopped carrots, cubed potatoes, chopped cabbage, cauliflower, broccoli etc..)
1/4 tsp pomegranate seeds, crushed (optional)
3 green chilies or to taste, chopped finely
1/2 cup fresh coriander leaves, chopped
2-3 mint leaves, chopped
1/4 tsp Baking soda
2 tsp hot oil
oil for frying
Method
- Make thick batter by mixing all the ingredients, except oil, making sure there are no lumps.
- Heat oil for frying. Add 2 tsp oil to the batter. Mix well.
- Add the baking soda, when ready to fry.
- Drop about 2 tbsp of batter into the hot oil and fry them till brown on high.
- Remove and keep aside.
- Fry the remaining batter the same way.
- Cut the pakodas in half.
- Deep fry them again on high till golden brown and crisp.
- Drain on tissue to remove excess oil.
- Serve hot with chutney, sauce.
Note
After the first fry the pakodas can be cooled and kept in the fridge. Just before serving just cut them and fry them again.
8th day of RM2
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I love soups in winter and keep experiment with different soups. I love my soups to be pureed and very smooth while my hubby loves then with the vegetables still floating, OK that's how I call it the floating objects soup. So sometimes I leave half of it for him and puree the rest for myself, that way we both are happy. But this soup had to be pureed. I love this soup, it is a heavy soup and we could not have much, half a bowl compared to the other soups will be ok. We had it with some macaroni salad for dinner.
Ingredients
2 cups vegetable stock or water. (you can use veg bouillons if you like)
1/2 cup peas, frozen or fresh
1/2 onion, chopped,
1/2 inch ginger grated
1/4 tsp cardamom powder
1 tsp kasturi methi
red chili flakes to taste
salt to taste.
Method
- Heat 1 tsp oil in a pan and add the onions. Cook till translucent.
- Add the ginger and water and bring to a boil.
- Add the peas and simmer for 10 minutes or till the peas are cooked.
- Add the cardamom and turn of the heat.
- Puree this mixture.
- Put back on heat, add more water if required or boil to desired consistency.
- Add chili flakes, salt and kasturi methi.
- Serve hot or cold.
7th day of RM2
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Ever Since I saw Bhawana's Coconut Laddu's I wanted to try them. The Uma made these Apple Laddu's I was inspired. So looked into my pantry and found some mango pulp and then I decided to make Mango Coconut Laddu's for Diwali. They were really good with a subtle mango flavour. These are the easiest laddu's you can make and they are quick to make too. I could make about 22 laddu's using 2 cups of coconut.
Ingredients
2 cups shredded unsweetened coconut, you can use fresh grated coconut too.
1/2 cup Sweetened Kesar infused mango pulp, you can use plain too I happened to have this.
3/4 cup Condensed milk, Add more if you want it sweeter.
2 tbsp broken almonds or cashews
1/4 cup raisins
1/2 cup or more shredded coconut for rolling.
Method
- Roast the coconut in a thick pan till the raw smell goes.
- Add the mango pulp and cook till it dries up.
- Add the condensed milk and cook till the mixture thickens and leaves the side of the pan.
- Mix the almonds and raisins.
- Remove from heat.
- Make small rounds while the mixture is warm, do not allow to cool.
- Roll them in extra coconut and keep aside.
- Cool and store in airtight container.
6th day of RM2
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How did I get making this and ever since baking it, when we first came to Canada after 4 days of staying in a hotel we moved into the apartment, it was Sunday and late in the evening when we realized we do not have the ingredients to make the morning tea, so off I was sent to the only 24 Hr convenience store near the apartment to buy some Sugar, Milk and Tea. The sugar and milk was easy, when it came to tea well I never made one till then, nor shopped for one. So when I saw Earl Grey Tea I just picked that and walked out not knowing at that time that it cannot be cooked as an Indian Tea. Well the next day in the morning when mama opened the bag for the tea she was like what, but they had no option but had black tea that day. Ever since we had that box in the house with just 2 tea bags used we did not feel like throwing it too, till I saw Anna Olson's Sugar on Food Network, in her Tea Episode she baked this cake and immediately after watching that show I baked one too and it was delicious and now I always have Earl Grey Tea at home. This is so easy and quick to make. You can find the original recipe here. This is how I make it, we prefer it less sweet.
Ingredients
2 cups hot brewed earl grey tea
1 cup raisins
2.5 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
3/4 tsp cinnamon
1/4 tsp black pepper
1/2 cup butter, room temperature
Glaze Do not miss doing this.
2 tbsp hot brewed earl grey tea
6 tbsp icing sugar
Method
- Pre Heat oven to 350 F. Grease a loaf Pan well.
- Soak the raisins in the hot earl grey tea. Set aside.
- In a bowl sift the flour, sugar baking powder, salt, cinnamon and black pepper together.
- Cut the butter in the flour thoroughly. Mix well.
- Add the tea with the raisins and mix till well combined.
- Pour into the loaf pan and bake for 50-60 minutes or till a tester comes out clean.
- Cool it for 10 minutes in the pan.
- Remove from pan and place it on a wire rack. Place a plate below the wire rack.
- Stir the 6 tbsp sugar into the hot tea and brush it over the loaf.
This goes to Meeta of What's For Lunch Honey? Monthly Mingle - Coffee and Tea
5th day of RM2
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If you ask my husband and me if we like chinese we will tell you no, but for the 2 years I was in India after marriage every other time we went out for dinner it would be chinese. Dont ask why and we actually enjoyed dinner. And now if I dont cook chinese for more than 2 weeks he will remind me we have not eaten chinese na for so long. But ask us and we still say chinese is not among our faviurie cusines. Chinese is fun and quick to make once you make someone cut the veggies for you, ok joking I love cutting vegetables so I enjoy cooking chinese. This is how I make fried rice, the sauces are something you can add how much you want depending on your taste.
Ingredients
1 cup cooled cooked rice ( Make sure not to over cook it)
1/4 cup capsicum, cut into small cubes
1/4 cup carrot, cut into very small cubes
1/4 cup beans, cut very small
2 tbsp cabbage, chopped very small
2 spring onions, chopped
1/2 tsp soya sauce
1/2 tsp vinegar
1.5 tbsp tomato ketchup
pepper to taste
salt to taste
1 tsp oil
Method
- Heat 1 tsp oil in a pan.
- Add the capsicum, carrot and beans. Cook for 5 minutes. (This wont take long since the veggies are cut really small and we still need some crunch in them)
- Add the cabbage. Cook for another 2 minutes.
- Add 1/2 the spring onions. Add the sauces, salt and pepper. (Remember to add the salt in the end since the sauce have some salt too and the rice too will have salt)
- Turn of the heat.
- Pour over cooled rice and mix well.
- Adjust seasonings.
- Heat in microwave or on the stove top if needed.
- Garnish with the rest of the spring onions and serve.
You can have it with:
Gobi Manchurian
Sweet and Sour Baby Corn
Sweet and Sour Veggie Sausages
Off this goes to Srivalli's Rice Mela.
4th day of RM2
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Mushrooms cook really fast, I love when I have some mushrooms on a busy day.
Ingredients
200 gms mushrooms, sliced
1/2 capsicum, cut into 1 inch cubes
1/2 onion, cut into 1 inch cubes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chilies, chopped
1 tbsp tomato paste
1/4 cup sour cream
3/4 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tsp oil
Method
- Heat oil in a pan, add the garlic, ginger, green chilies and onions. Cook for 2 minutes.
- Add the capsicum and cook for another 5 minutes.
- Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
- Add the tomato paste and sour cream and cook for 2 minutes.
- Add the mushrooms and salt and cook on high for 5 minutes.
- Add some water and bring to a boil. Simmer till required consistency is reached.
- Garnish with coriander leaves and serve.
3rd day of RM2
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Chappa is very similar to aloo tikki with the difference that we have a channa dal stuffing. We serve this as a snack and use the same patties for ragda patties too. Mama made the dough and stuffing while I shaped them and fried them. We deep fried them and then before serving just heated them on the tawa. You can just shallow fry them, cook them on the tawa like aloo tikkis or just bake them.
Filling:
Ingredients
2 cups boiled channa dhal
1 tbsp oil
1/2 inch ginger, minced
2 tsp green chillies finely chopped
1/2 tsp red chili powder
1/2 tsp jeera powder
1/4 tsp aamchur or fresh lime
garam masala a pinch or more to your liking
salt to taste
Method
- Heat oil.
- Add the ginger, green chilies and masalas and fry them slightly.
- Add the channa dhal and mash it lightly.
- Mix well. Adjust seasonings.
- Keep aside.
For the dough:
Ingredients
1/2 kg. potatoes(1 lb.)
4 slices bread
2 tsp.minced green chillies
2 tsp. chopped coriander leaves
1 tsp. mint leaves
1tsp.jeeri or jeera
1 tsp oil
salt to taste
oil for frying
Method
- Boil, peel and mash potatoes.
- Soak the bread slices in water for 5 mins.squeeze out the water and crumble over potatoes.
- Add salt and herbs,jeeri and 1 tsp oil.
- Knead well to form a soft dough.
- Divide into 12 balls.
- Smooth the balls and your hands with little oil.
- Take one ball in your hand and flatten it into a circle with your hand.
- Place about 2 tsps of filling in the centre.
- Seal the edges of the potato dough and pat well with hand into a patty.
- Deep fry in hot oil till golden brown.
Mama's Notes
- If necessary,dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top.
- Instead of channa dhal, you can stuff tikkis with 2 cups shelled,boiled peas(slightly mashed), or 2 cups cooked minced meat or chicken.
2nd day of the Marathon
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