Vegetable Saagu Recipe | Mixed Vegetable Saagu for Set Dosa | Step By Step Recipe

>>  Saturday, March 31, 2012

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When I decided that I was going to make the Set Dosa for the Blogging Marathon, I also wanted to make sure I made the right accompaniment for the Set dosa. When I read around, I saw that Saagu was usually made as side dish , along with some chutney. The number of Saagu recipe I went through were just too many to confuse a person.

Some were really spicy, some had loads of masala and some were bland. Not remembering the exact taste of this Saagu from our many visits to Bangalore and Mysore, I really had to just go with my instinct and adapt a recipe that will suit our taste.

I finally landed in Nams space and her recipe was just right for our preference. In fact when I was reading out the different recipes to Amma, we were mentally calculating if our folks will like it or not. When I served this to Athamma, she was telling me that Saagu at her place was differently made. I agreed knowing that I remember my nephew's liking to this particular side dish and remembered that particular incident when he and I walked in to eat our breakfast in some place. He was particularly telling me that he loves that Saagu that's offered there in that place.

Anyway coming to the recipe, I made the gravy thin to soak up the dosas, you can make it thicker if you are pairing it with Pooris or Rotis. This is one dish that will suit all. I must thank Nams for sharing this keeper recipe.

Step by Step Picture Recipe










Vegetable Saagu For Set Dosa

Ingredients Needed:

For the Masala:

Green Chillies - 4- 5
Garlic - 2-3 pods
Cloves - 2
Cinnamon - 1"
Coriander seeds - 1 tbsp
Coriander - 1/2 bunch
Fried gram / Putnala pappu -  2 tbsps
Fresh Coconut, grated 1 cup

Vegetables

Potato - 1 medium
Peas - 1/2 cup
Carrot - 1 medium
Beans - 1/2 cup
Water - 1 cup

Tempering

Mustard seeds, Urad dal - 1/2 tsp
Curry leaves few
Oil - 2 -3 tsp
Salt to taste

How to make the Saagu:

Wash and chop the vegetables. Microwave the potato for 6 mins, after making marks with knife on top. Chop the other vegetables into small pieces. In a microwave safe bowl, take the vegetables and add enough water, microwave for 10 mins.

For the masala paste, grind the green chillies, garlic, coconut, fried gram, cloves, cinnamon, coriander seeds and fresh coriander to a thick fine paste. Keep it aside.

Heat oil in a pan. Add mustard seeds, Urad dal and curry leaves. Add the ground paste and fry till the oil comes out on the sides. This may take couple of minutes. Then add the boiled veggies along with the water and mix well. Add salt and bring to a boil.

Serve with Set Dosa or Chapatis.

Notes:

Add more water if you want a liquid gravy when serving with Dosa. Else if serving with chapati, you can simmer and make it little more thick.

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Chocolate Cake Paniyaram | Eggless Chocolate Stovetop Cake | Step by Step Recipe

>>  Thursday, March 29, 2012

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Yes you read it right, this Eggless Chocolate cake was cooked on stove top or rather was baked on Stovetop! 

When I had made those Chocolate Brownies, hubby dear was saying that Konda didn't like it because it had more of Banana flavour in it. Later when I was asking Konda, she got back saying she never said that and in fact wanted me to make it again for her friends. Now I was really confused and was thinking if it was really true that she liked it or she wanted it because her friends liked it. The Onion Samosas were a big hit with her friends and everybody were going gaga over it, she said.

Now the next request was for some chocolate cake. Since the second week was a combo with three themes, I had originally I had planned to make only two of the recipes with a twist. When I started making the recipes with twist, I knew I can't just leave it without challenging myself further. Since on monday I had a utter confusion and completely had mismanagement with the posts, which left me with two days of time for planning the next dish. I wanted it to be quick, and kid friendly under 30 mins and a recipe with a twist. Add to this, the request for a cake from Konda. I had a new dimension and a new feature to implement!

Eggless Chocolate Stovetop Cake
Eggless Chocolate Cake - 3 ways
I am not sure at what point I exactly got this idea of making the cake in kuzhi paniyaram pan, but trust me, since then I couldn't rest. When I finally got down to making the cake, it was 10 pm and decided to serve this as dessert, when hubby dear comes back home. Seeing the cake in the kuli paniyaram shape, he refused to eat it, saying I should know that he and Chinnu are very particular about the colour and shape of the food offered. I had to literally cajole and threaten him to eat it. Very reluctantly he took half and I could see the reaction change. He instantly said it was so much tastier than the convection made cake and wanted more!

I was actually beaming with happiness that it was such a delightful dish. Trust me, it wasn't just for the sake of experiment, it really came out so well. The texture so spongy and that exact crumble effect was just too good.

You must try this out yourself

Today is the last day in the Blogging Marathon #14th Edition, a recap of all the 14 recipes before you check out.

Week 1
Maida Coconut Dosa | Instant Maida Dosa with Coconut
Davanagere Benne Dosa | Karnataka Style Masala Dosa
Wheat Flour Urad dal Dosa | Vegan Whole Wheat and Lentil Crepe
Perumal Koil Dosai | Azhaghar Kovil Dosai
Set Dosa Recipe
Spinach Dosa | Palak Dosa

Week 2



Step by Step Picture Recipe




One bowl for Microwave baking and another two small pans for Convection baking.

Cake in Kuli paniyaram.
Convection baked Cake

Convection Baked Chocolate Cake
Chocolate Cake baked in convection mode
Eggless Chocolate Cake - 3 ways

Ingredients Needed:

All purpose flour / Maida -  2 cups
Powdered Sugar - 1 & 3/4 cup
Olive oil / Butter - 2/3 cup
Cocoa powder - 2/3 cup
Water - 1 cup
Vanilla essence 1 tsp
Baking soda - 1& 1/2 tsp
Baking powder - 1/2 tsp
Salt a pinch
Milk - 3/4 cup
Vinegar - 3 tsp

How to bake the Chocolate cake
 
In a bowl, sieve the flour, baking soda, baking powder, cocoa powder, salt together.

Powder the sugar and add to the flour.

Melt the butter for a minute in mw. Add the butter to the flour mix.

Then add all the rest of the ingredients except milk. Blend well with a whisker and check the consistency.

Finally add the milk and fold in one direction. The consistency should be of pouring state.

Pre heat the oven at 185 Deg C and bake for 15 mins.

Microwave Mode

I divided the batter into three portions. In a microwavable bowl, filled up 3/4th of a cup. Baked it for a minute and 30 secs. Next time I will stop at 1 min and check. The baked cake was a bit chewy. So it must have been enough after a minute.

Convection Mode:

Filled up another cup between small baking cups and baked at 14 mins at 185 Deg C. Rest it for 5 mins.

Cooking in Kuli Paniyaram

I used a non stick pan, grease the indents with oil. Pour a spoonful of cake batter into the indents and cover with lid. It takes only a minute and half to get done. If you want you can sprinkle some oil over it and flip to cover on the top side also.

Microwave Eggless chocolate Cake
Microwave Eggless Chocolate Cake
Notes:
I had the pan on flame much before I poured the batter, so it kind of turned till brown. So make sure you have the pan in the right heat. 
Keep an eye on the cake cooking in the paniyaram, as it doesn't take much time to get cooked.

Sending these to my events:

To Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins
and to Privish, who is hosting this month's edition of MEC


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 14

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Pasta Pakora | Pakoda with Pasta | Step by Step Recipe

>>  Wednesday, March 28, 2012

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Well after couple of days of unending thoughts of what next to make, will twist really be a twist and unrelenting steam of thoughts going forth and back, even the meetings at work were not left without these thoughts cropping up at times. Imagine sitting in middle of a serious technology meeting and suddenly the thought that comes to mind is not how to change the logic, rather how to twist a recipe!

Anyway this pasta pakoda came to mind sometime during my ride back home, with so much traffic and being helpless to do anything but let the thoughts take over and I find that I can actually come up with brilliant ideas. Back home when I was excited to share my brainwave with Amma, guess what happens! She says "yes I recently saw this in the Tele!" Imagine my shock, I am not the first to get such brilliant ideas???
Then I thought I might anyway go ahead with the idea and set about making it. I was actually thinking about Penne Pakoda, just for the rhyme those two words have, but with elbow macaronis overflowing in the pantry, I had to do with this, so the name Pasta Pakoda.

Though Konda was reluctant to taste first, after the first go, she wanted more. I had to confess that it was only an experiment and will make more since she likes it.

Step by Step Picture Recipe













Pasta Pakora

Ingredients Needed:

Pasta - 1 cup
Onions - 1/2 cup
Gram flour / Besan - 1/2 cup
Rice Flour - 2 tsp
Ginger Garlic paste - 1/4 tsp
Red Chilli powder - 1/2 tsp
Roasted Cumin Powder - 1/4 tsp
Coriander leaves handful
Salt to taste
Oil for deep frying

How to make the Pasta Pakoda

Boil the pasta in enough water until done, drain in a colander. Keep it aside.

In a bowl, take the onion  juliennes, ginger garlic paste, salt, chili powder, coriander leaves, cumin powder and mix well. Then add the cooked pastas and mix well. 

then sieve in the gram flour and rice flour over the pasta mix. combine everything well so that the pasta gets mixed with the besan.

Heat a kadai with oil. Once hot, drop in the pasta mixture and cook on both sides until the pakodas turn golden in colour.

Drain in a kitchen towel and serve with ketchup.

Sending this for Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 14

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Onion Samosa | Onion Mini Samosa | Ullipaya Samosa - Step by Step Recipe

>>  Tuesday, March 27, 2012

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I had something else planned for the day, though in the end with short of time and lack of certain ingredients left me changing the plans to make these Onion Samosas. I was surprised that even after having a day completely at my disposal I wasn't able to come up with enough inspiration to make the snack that I had planned to make for Konda. The recipe was very simple but I ran out of my stock of bread. Then I ended up searching for other ideas. In the process I was reading books and Konda was surprised that I was reading and only to give me that knowing look when she saw that I was reading a cookbook. Well even reading these days are only cookbooks or something related to cooking.

She wanted to know what I was planning so I told her that I might make samosas. Then she was all eager to know if I will be able to make them for her school snacks. I said I should surely be able to make as I was only going to make them for her. As I was also planning to leave early for work, I was up early to make sure I complete the cooking before that. Though I checked if I had made these samosas with onions and had planed for a aloo stuffing, I ended up making the samosas with roasted onions. Only when I was editing the pictures did I realized that I had already prepared a samosa with roasted onions. Imagine my shock when I saw that the plate I had used was also the same! Now one saving grace was the fact that I made the outer layer and the stuffing differently. So I end up making almost the same dish again!

Onion Samosa
Guess what we loved eating them again though, so there is no harm in reading yet another version of roasted onion samosas. Since I made these only with a cup of flour, you can get this easily done within 30 mins. While I was making these I was remembering those onion samosas that I used to eat at my college canteen. Parents never knew about it then, so it was all the more fun.

Step by Step Picture Recipe














Onion Mini Samosa
Ingredients Needed
For the outer layer
All purpose Flour/ Maida - 1 cup
Ajwain / Vammu - 1 tsp (more if you like)
Salt to taste
Butter - 1 tbsp
For stuffing
Onions - 1 medium
Cumin Seeds - 1/2 tsp
Red chili powder - 1/2 tsp
Chat Masala - 1/4 tsp
Amchur powder - a pinch
Garam Masala - 1/4 tsp
Salt to taste (adjust as you will add kala namak too)
Kala Namak 1/2 tsp
Oil - 1 tsp
Oil for deep frying
Method to prepare:
For the Ajwain outer layer
In a bowl, take flour, salt, ajwain and butter, crumble well. Slowly add water and knead to a stiff dough. Cover with a wet muslin cloth and rest it for 10 mins.
To make the roasted onions.
In a non stick pan, heat oil and add onion juliennes. Sauté till the onions turn brown. Then add all the spices and combine well. Once the onions are brown and roasted well, remove and allow it to cool.
To make the samosas.
For exact steps see Potato Peas Mini Samosa
Knead the dough again, pinch out five equal balls. On the rolling board, take the ball, dust the balls in flour, roll out thin discs. Using a sharp knife cut into 3 inch strips. Remove the sides and use with the next ball. Place a spoon of the onion stuff and roll over diagonally across and cover well.
Press the sides and make sure the outer layer covers well. Have all the samosas ready.
Heat oil in a kadai and gently slide in one samosa to check if the oil is hot. Then cook in batches and drain to a kitchen towel. Cook over medium flame to get crisp samosas.
Onion Mini Samosa
Sending this for Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 14

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