With Nilam still trying its best to blow wind all the way, we had a complete showdown at home. Schools have been closed since yesterday and even tomorrow its off for the kids. Just imagine being shut inside, not able to do much as there is frequent power off. Athamma was asking why I wasn't given a day off, and her wish came true when we were asked to leave early. So I came back home because Nilam was expected to cross over by 5.30 pm.
I was at wits end not knowing what else to do. So naturally ended up cooking lots. As the mood demanded I set up to fry pokodas. There were totally 4 different types made, each one disappearing before I could even start the next. Sometimes the climate sets in hunger like nobody's business I guess.
Finally after a simple dinner with Uggani, we decided to retire for the day. It's still lashing out there. Meanwhile I thought it's really been a while since my last update. I wanted to share this Mixed Rice dish that I had made couple of weeks back. It had a twist, that gave such a wonderful taste to the rice. As always it's a simple one pot meal that works out well in those rush hours.
I had an urge to use the Vangi Bath Masala that was supposed to be used up. But I really couldn't go Vangi bath so much a row right, so I thought it should taste good this way and trust me it really gave such a delicious twist!
Basmati Rice - 2 cups
Oil - 2 tbsp
Onions - 2 medium
Tomatoes - 1 medium
Ginger Garlic paste - 1 tsp
Green Chilles - 4 nos
Turmeric Powder - a pinch
Mixed Vegetables - 1 & 1/2 cup
Red Chili powder - 1/2 tsp
Vangi Bath Powder -1 tsp
Bay Leaves - 2
Cinnamon - 1 inch
Cloves - 5
Mogga - 1
Water - 3 & 1/2 cups
Salt to taste
How to make the pulao
Clean and soak Basmati rice for 15 mins in water.
Chop all the vegetables. Keep it aside.
Heat Oil and butter in a cooker, add all the whole spices, then add onions, green Chillies, saute till they are golden in colour.
Then add ginger garlic paste. Once its cooked well, add the Vegetables. Fry for 5 mins Now add the tomatoes and simmer. Let the tomato get soft.
Now add the turmeric powder, salt, red chili powder, Vangi Bath Masala. Saute well and let the masala get mixed up well.
Then add drained rice and fry gently so that the rice is coated well with the masala.
Add the water and cover with lid. Cook for 2 whistles.
For the final day of this edition, I am sharing another variety of fritters that can be offered as prasadam. This doesn't have onions and has Urad dal mixed in to make it more healthy. I already have another version of Moong Dal Fritters, that had onions. While today's recipe is slightly different. I also ended up making a curd version of the vadas.
This edition things have been slow in happening. I am a day behind with my posts. I am happy that I managed to do all of them. I decided I got to gear myself better for the next edition. Let's see how things work out.
Moong Dal / Pesara pappu - 3/4 cup
Urad Dal - 1/4 cup
Green Chilies - 2 medium
Ginger - 1"
Cumin Seeds - 1/2 tsp
Salt to taste
Oil for deep frying
How to make the Punukulu
Wash and soak the dals for 1 - 2 hrs.
Drain and along with all the ingredients grind to a smooth paste. Add salt and make a thick paste.
Heat a kadai with oil and drop in balls using a spoon. Cook on both sides and drain.
Since the batter is sticking, it's always better to handle this with two spoons.
Perugu Pesara Punukulu
Perugu Punukulu - fried 1 cup
Thick Curds - 1 /2 cup
Salt to taste
Water - 1/2 cup
After you make the moong dal fritters, soak them in hot water. Blend the curds to a thick paste by beating it with salt and water. Drain the moong dal fritters and soak in the curds.
I finally got hold of the magazine that I was searching for, when I did the Moong Dal special theme. I had seen some beautiful pictures of dishes from Andhra made with Moong Dal/ Pesarapappu. Something with so many other things that have been happening lately, I wasn't ready with the dishes until the last day. Then to my horror I couldn't find the magazine. Imagine I searched the whole house, but couldn't find it. I ended up making something else all together.
Then one day I suddenly realized I would find that book in a cover and lo it was right there under my nose! The pictures are so beautiful, that you will curb the urge to grab from the page. Sadly as I always knew, if I simply follow a recipe without thinking, the recipe is bound to fail. this recipe is actually supposed to be a laddo. But the method as explained hardly shows the mix will end up being a laddo. I knew it, still wanting to follow the recipe to the T, I just went ahead and you know why you are reading a recipe about a halwa right now.
The taste is great, as Athamma says, obviously when a dish has sugar and ghee, why wouldn't it not be tasty. But I wanted to capture a picture that was as pretty as in that magazine and not a makeover dish of the same. I very rarely end up with a disastrous recipe, and in case it turns out I try my best to make it something else. In this case the laddo became halwa! Another one added to my ever increasing halwas.
Split Yellow Moong Dal - 1 cup Sugar - 1 & 1/4 cup Ghee - 2 tsp Cardamom a pinch
How to make the halwa
In a non stick pan, heat ghee and roast the moong dal till it turns colour. Allow to cool and grind to a fine powder.
Melt sugar and make one thread syrup, add the cardamom powder. Then slowly add the moong dal powder and mix it briskly. Make sure lumps are not formed.
When the mix starts leaving the sides, remove from the flame.
The first time I made this, I left the mix on the
flame for it to completely leave the sides. The moment I removed the mix
became hard. There was no way to make it balls.
The second time I made, I removed it within seconds of the mix leaving the sides, this time the mix wouldn't form laddo shape.
I normally make laddos with powdered dal and powdered sugar, comes out great.
We are starting the final week of BM 21, I decided to some Navratri special dishes. Though Navratri is celebrated grandly at home, it's only the two days that are observed with much celebrations in terms of food. Amma celebrates Ayuda Pooja and Vijayadasami, Hubby dear and I decided to celebrate all nine days. So for the past three years, we have special pooja all nine days with neivedyam as per the day.
I normally plan ahead on what new dish to be prepared and make them in the morning. This time round, due to unexpected turn of events, it was always a rushed one. Anyway this simple and easy sweet dish is what we made for one of the days. Best part was that Konda liked it. Since it has jaggary, it's quite healthy as well. Since we offer Idlis for prasadam on certain festivals, it's also a custom to offer sweet version of it.
With heavy rains blessing us since last week, it's been a long holiday for the kids. So much so that they refused to go to school. And it's another tough task to decide what to send them. So times like that, snacks like this comes very handy.
Jaggary Rice Dumpling / Bellam Ponganalu
Idli batter - 1 cup
Jaggary - 1 cup
Cardamon powder a pinch
How to make ponganalu
Make the idli batter as you normally make. Keep it ready.
Melt the jaggary and remove the dirt if any.
In a bowl, take in the idli batter and mix in the melted jaggary. add the cardamon powder and combine everything together.
Heat the panniyam pan, grease with oil. Pour a spoonful of the batter and sprinkle with oil. Cover with lid and simmer for 5 mins. Turn to the other side and cook till golden in colour.
We are starting the third week of Blogging Marathon. When I reminded Rasya that she was hosting this month's Kid's Delight, she wrote back asking what I thought of the sneaking healthy stuff into kid's meal. Well tell me that! I am forever trying to do that everyday and every single meal.
Not that I won't mind giving deep fried Samosas or Double dose Cheese busters topped Pizzas. But there is no harm in wanting to make healthy dishes and indulge the kids with unhealthy stuff occasionally How occasional is of course very debatable. To be honest, I never hesitate or thick twice about feeding my kids, those greasy stuffs.
First thing, my kids don't eat sweets. I can easily count the sweets they eat. So I have no problem of that. Well that doesn't mean they don't eat chocolates, they eat only that. Most times, Athamma gets threatened at gun shot for regular supply of chocolates. I am talking about other sweets. I also don't deep fry too much, other than the weekly pooris.
Nevertheless, the theme was so attractive, so attractive that I went back to search all my collection with healthy makeovers. I might actually come up with something after this month, I am keeping my fingers crossed.
Anyway coming to today's post, it's been a long day, with me doing nothing other than the prasadam I made today. I have been busy planning when to make the dish for today's post. I had been planning to attempt at baking samosas as these are my favorite snacks.
Chinnu never eats such food, until recently when he was introduced to those Mini Samosas we get from Nilgris. Ever since eating those, he has been after me to get him more. When he finally saw me making it myself, he was so thrilled. I was shocked, because I have made these so many times, and he never tasted once. Now he goes about saying Mummy is making Samosas! They got so impatient that I had to deep fry one batch for them, before the baked ones got ready.
I was so glad that Chinnu now likes Samosas. I promised to make more soon.
Being on a three week vacation of sorts at home, does lot of things to your mind. Trust me I have never been this idle in my life. Though the enforced rest can never bind the mind. So I have been planning, thinking rethinking, about how differently we can do the Blogging Marathon and couple of other things as well.
Of all the greatest lessons we learn, one thing we realise again is the time we get on our hands unexpectedly. We ought to make the best use of it. So no regrets but with zeal and vigour, a determination to do better. So here's to my blogger friends who never fail to support me in my endeavours and make this online life such a wonderful period of my life.
In all my five years of blogging, I think the best thing that has ever happened is starting this Blogging Marathon. I never realised this group would end up meaning so much. Or the friends that would bring to me. I do not have enough time to spend on friends in real life, other than the occasional calls or visits. So this virtual friendship means a lot. And I may not always say it out, but it means a lot to me.
So with lot of pride, I announce the 22nd Edition of Blogging Marathon that's going to happen in November. Though we have evolved over the months, and got into a more relaxed mode of blogging, I feel this mode gives us all a more relaxed way of blogging.
Well, if this happens to be your first time of knowing about Blogging Marathon, you can read about all the history, the thought process that's gone in everything in one place in the BM#18 intro
For details on BM, check out the Blogging Marathon page. Once I get all details I will be updating this page. Bloggers taking part in this marathon need to just link back to this page.
The entry is again by Sign ups and each theme will again have only 4 bloggers on first come first basis.
And because of the new rules I will not be able to accept late sign ups as it will become extremely hard for me to manage otherwise. If you feel you want to do it, please decide ahead, else you can join later.
Commenting on the week blogger's post is mandatory.
And subscription to the group will be monthly basis.
If you want to know how the Blogging Marathon started, read the first edition
So the 22nd edition will
3, 4, 5 November
10, 11, 12 November
17, 18, 19 November
24, 25, 26 November
Please email me at email@example.com latest by 23rd Octoberalong with your theme.
FYI: Requests to join after 23rd October will not be accepted.
Mandatory rules for this Blogging Marathon are as below:
Should take up 2 weeks of BM without fail. It can be any two weeks.
Will have to post on all 3 days with 2 weeks without fail
Same theme can't be taken by one blogger.
Should follow the accepted theme all 3 days, meaning if you choose one topic like Rice, you should post all rice based recipes all 3 days.
Should link to the Blogging Marathon page.
Is expected to actively give feedback on others post.
Mandatory reading and commenting on fellow participating member.
Each theme can be selected by four bloggers on first come first bases.
Other rules will be mailed to the individuals.
Themes for BM # 22nd will be the following:
Since having this theme is to make sure my Kid's Delight event gets good entries, I thought it makes sense to have two themes based on the hosting time.
Kid's Delight - Healthy Makeover (3,4,5 and 10,11,12)
Kid's Delight - Cooking from Kids Story Book (17,18,19 and 24,25,26)
Kid's Delight - Healthy Makeover (3,4,5 and 10,11,12)
Rasyawill hosting this edition themed on Healthy Makeover. Anything that's considered fatty, greasy can be converted to healthy dish for kids by replacing some of the ingredients or by steaming instead of deep frying.
Bloggers taking up this edition are requested to send in their entries to Rasya, as per the rules she has listed out.
Kid's Delight - Cooking from Kids Story Books (17,18,19 and 24,25,26)
Growing up, I lived on story books and the many different dishes that the characters enjoyed in the books. Be it Famous Five, Secret Seven or Harry Potter, the sandwiches, the cakes, the lemonade captured my fancy like nothing else. When I started baking, the first thing I wanted to bake was ginger man.
So what better theme than asking you to cook for your kids from these many books. Archana Potdar has just that in mind. The recipes will have to be something from a children story book, with enough mention of the book details and all citation given.
Pressure Cooker Recipes
As the theme says, the recipes have to be completely made in the Pressure cooker, including any and all tempering, seasoning made in the cooker. For most Indian recipes, cooking in pressure cooker is not a big task. However I must mention you should end up selecting recipes that are mostly done in other methods, but how you have adapted to a pressure cooker method.
Of course, all three days should feature recipes in combination listed below. If you take the first group, then you have to feature soup/stew, bread and rice for each day.
One Pot Meal
The recipes can be from any cuisine, course etc..
I know this is my favorite! and am sure many others too.
Let's talk about don't first, It can't be Onion pakodi...:)
It can be made with other tubers. the batter can be of any flour.
Has to have one with lentil as main ingredient. The batter can't be like bajji (liquid), meaning Bajjis can't be called Pakodis. The batter has to be thick, fritters. Guess you get the draft!
The finished product should not be like the regular Masala vadai or meddu vada, meaning not a flatten disc.
Cooking with Chickpea
The dish has to have the chickpea as whole
The dishes can be made with split Channa dal, Kabuli channa, Indian brown channa.
The dish can't be with Besan or with chickpea paste.
Dishes from West Bengal
As the theme says, select three authentic recipes from Bengal and post on your blog. Remember the dishes should not be fusion, must follow as per the cuisine style.
Cooking from a TV Drama Shows/Soaps
Select a TV drama show from any Channel and feature three dishes that are mentioned in the serial. Remember all three should be from the same show. It can be any language, only condition you got to cite the source, online mention, it can either be video or written where the character cooks these dishes. PS: This can't be from any Cookery show, should only be from a soap or drama.
With Deepavali being on November 13th, let's celebrate with Diwali special dishes.
Special Theme - Bookmarked Recipes - Do three weeks and for the 4th week you get to share your bookmarked recipes. These can be from this edition's theme, but your own dishes.
This is accepted only for the 4th week.
Please spread the details if you want your friends to be part of this marathon.
For Indian Cooking Challenge this month, I decided to challenge differently. Due to unexpected things, I wasn't in a position to select a new dish and I was sure I wouldn't be able to make it myself. That reminded me that there have been so many past challenges that not all would have attempted. So I thought this would be the best chance to challenge my Indian Cooking Challenge Members to select something from the past challenges and do this month.
So for this month, they were free to select a dish from the past challenges and post this day. All of the past dishes were surely related to festivals, so selecting either a savoury or sweet would surely fit in the requirement.
For the third day I have a Vegan Cake made with Apple and chocolate and very quick as it's made in microwave. This was supposed to be made with chocolate chip and butter. I suddenly remembered that I had half an apple unattended and decided to make a vegan cake.
To make the batter smooth, I added hot water and the end result didn't look it didn't have butter to make it smooth!
Coming to the second Kid Friendly Dish for the party was this simple and quick Microwave Chocolate Cake. Now I have so many microwave cakes and on top all are simple. I seriously didn't bother to check if I have done this proportion already. I had this written down and I simply wanted to make it and see if the proportion comes out well.
As you might know, all cakes have the same ingredients with varying proportion. I never bother about using exact measuring cups as I normally make with less quantity of flour and more than 3 -4 varieties at the same time. This makes sure I have some options for the kids. But remember they only want chocolate in any form.
So this is yet another simple and quick chocolate cake that gets done in microwave in just about 3 -4 minutes.
For the second week, I wanted to make some dishes for the Anniversary Celebration. The dishes had to be something that would make my kids happy and what else can it be other than Chocolate. So I ended up making all the three dishes with Chocolate and on top in microwave. So I realised this could have been a fitting set of recipes for both chocolate theme that Vaishali hosted and my own Microwave Cooking.
I wonder why I took such a long time to decide to make, these took just about 6 7- minutes in making everything. I find it so funny that I have reached a stage when I don't really bother about the measuring cups to make these and can't bother about making a great fancy shots. My kids were just on the spring to dig into these, so a quick shot was all I could manage!
This recipe uses Nutella and cocoa and ends up being such a creamy chocolaty delight. This tastes great when served warm, so please microwave for 30 secs every time you serve. And yes since I was in a hurry, didn't take step by step, you can always refer to other Step by step picture posts.
All purpose flour / Maida - 3 no of 1/4 cup*
Powdered Sugar - 2 no of 1/4 cup
Olive Oil - 1 no of 1/4 cup
Cocoa powder - 2 no of 1/4 cup
Nutella - 2 tsp
Milk - 1/2 cup (as required to make a smooth liquid)
How to make the brownie
In a bowl, take all the ingredients along with milk get a smooth liquid.
Grease a microwave flat bowl and pout into the bowl.
Microwave for 4 mins
*Update on 5th May, I added 1/4 cup 3 times, for lack of measuring tools handy..:) Same goes to the other ingredients as well. 2 servings of 1/4 powdered sugar. (This is to make a bigger cake as the original recipe was a cup)
Since this is baked in microwave mode, it is best to consume it warm. So microwave for 30 secs before serving.
Also we don't require any baking powder in this recipe as it is a brownie and it turns out fudgy because of Nutella and Olive oil.
For the last day it was a savory snack and all I could think of were those moong dal vada or pakodas that Amma used to make. Those made a great snack and even though these are deep fried, they end up being healthy
This makes a great snack with Vegetable Biryani that had a twist!
Moong Dal Vada
Moong Dal - 1 cup
Onions - 1 medium
Green Chilies - 4- 5
Salt to taste
Oil for deep frying
How to make the vadas
Wash and soak the moong dal for an hour. Grind the drained moong dal along with green chilies to a semi coarse batter. Make sure you don't add too much water.
Mix in finely chopped onions and curry leaves.
Heat oil for deep frying and using a spoon, gently drop in the batter and deep fry on both sides.
For the second day with Cooking with Moong dal, I made these Gujarati Moong Dal Dhokla that turned out so soft and delicious. This makes a great evening snack. And becomes a great evening snack. I am in a hurry and can't think much beyond what I need to write.
It's last few days of vacation for Kids and with the chocolates dishes that I made for them, they were very happy. Konda liked this Dhokla and I wished my boys ate this too. Maybe it will take some more time for them!
Gujarati Moong Dal Dhokla
Split Yellow Moong Dal - 1/2 cup
Salt to taste
Green chilies 4-5
Eno Fruit Salt - 1/2 tsp
How to make Moong Dal Dhokla
Wask and Soak the moong dal for 2 hours. Drain and grind to a smooth paste along with green chilies.
Add the fruit salt just before steaming. Transfer the batter to a microwave safe bowl.
In a microwave steamer, steam the dhokla for 3 minutes.
We are starting the 21st Edition of Blogging Marathon. When I decided to make different dishes with Moong dal, the inspiration came from the fact that I had a magazine that had some delicious looking Moong Dal recipes. I have been forever planning to make. I don't understand how I missed having this theme all this while. So when I remembered those recipes, I immediately wanted to have that theme this edition. Only can you believe my hard luck! I misplaced the magazine and have been forever searching for that ever since.
The days drew in fast and I had none to make from. So a fanatical search from my stored recipes lead me to couple of dishes that I hope will satisfy my wish on making moong dal dishes. I hope I lay my hands on that book again, it had such pretty pictures!
Coming to the theme, to make it more complicated I decided to have a combo within the them. Guess what, it worked against me, none of the combo I decided was easy enough for myself to make, so I am finally struck up with a theme that makes me scratch my head for ideas. Well I have enjoyed browsing through my records and I hope these do justice to the theme.
Bermi Parathas are something where Moong dal is mixed with Spring Onions and stuffed in a paratha. I was checking around to see if I can understand what Bermi means and if I can simply avoid the spring onions. The only reference I had were the links to Tarla Dalal and so many others that were simply reproduction of this. And all the recipes invariably had spring onions, so that made an urgent visit to the shop imminent. And not to mention whatever is meaning behind these parathas, we surely enjoyed it.
For the dough
Whole Wheat flour - 1 cup
Salt to taste
Water to knead
Oil for cooking
For the stuffing:
Split Yellow Moong dal / Green Gram - 3 tbsp
Spring Onions, finely chopped - 2 tbsp
Chili powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Salt to taste
How to make the parathas
For the dough
Take the flour in a wide bowl, and knead into a soft dough. Keep it aside to rest for 10 mins.
For the stuffing:
Wash and soak the moong dal for 30 mins, drain the dal and mix in finely chopped spring onions, chili powder, cumin powder and salt.
Make small balls of the dough and roll out into discs. Place just enough stuffing on one roti and place the other and seal well.
Heat a tawa and cook the paratha on both sides with oil
You can make this as the regular stuffed paratha, however with the moong dal still in shape, it becomes hard to roll out properly.