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Tawa Pulao

June 23, 2016, 11:30 am
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BM # 65
Week: 4, Day : 1
Theme: Rice Dishes

We have a group on Facebook called Foodaholics in Ahemdabad. This is a group of all foodies where everyone generally posts about the food places or new eatery joints or some query on food...well basically anything and everything related to food.

There is a trust called Samvedna who run a Summer Camp for underprivileged children. In this summer camp these children have a whole lot of interesting activities which are related to music, art and dance. These children are provided breakfast and lunch. So the Foodaholics volunteered to cook their lunch. 15 days work shop so 15 lunches that these kids would love, which would be different than Daal and Sabzi. We were on an average about eight volunteers and had to cook for 200 kids and 100 volunteers and staff ( the 100 volunteers were for different fields, music , art, craft, cleaning, dance, photography etc ) . I could manage to cook for only five days as I was traveling after .

Trust me these five days were a real learning experience where the Foodaholics, who were complete strangers met and became friends. We had just one thing to talk about FOOD ! On one of these days we made Tawa Pulao. Tawa Pulao is very very popular in Gujarat wher rice is boiled and mixed with cooked veggies and spices. A chunk of butter is the highlight of the rice.

We boiled 16 kg rice, the total out put was 30 kg, which included onions, tomatoes, potatoes, garlic. Peas dry spices and lots of oil and butter. We had just one big burner and we finished making the rice in about 3 hours.






I am scaling down the recipe for you guys..

Tawa Pulao

Ingredients
1 cup rice
1 tbsp garlic, pounded
1 onion, medium
1 tomato, large
1 boiled potato
1/2 cup green peas
2 green. Chilly
1/8 tsp turmeric powder
1/4 tsp red chilly powder
1/2 tsp Pav Bhaji masala
Salt to taste
Coriander leaves
A chunk of butter

Method
Wash and boil the rice in a pot.
Drain the excess water, and let the rice cool.
In a pan add 1 tbsp oil.
Add onion, capsicum and garlic and green chilly. Toss.
Add cubed potatoes, boiled peas and dry spices.
Add rice and tomatoes and toss.
Remove from fire , sprinkle coriander leaves and a chunk of butter.

Here are some glimpses of those days...





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Vegetable Pulao

June 24, 2016, 11:30 am
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BM # 65
Week: 4, Day : 2
Theme: Rice Recipes


Vegetable Pulao is very frequently made variety of rice in our house. We roast rice and veggies in a pan and transfer them to the rice cooker. I made this Pulao for the second day under Rice Variations. This Pulao has whole spices which lend a wonderful aroma and flavor to the rice.



Vegetable Pulao


Ingredients
2 cups rice

Whole spices
1 tsp cumin seeds
2 bay leaves
6-8 whole black pepper
2 cloves
A small piece cinnamon

Other Ingredients
1 onion, diced
1 cup cauliflower flowerets
1/2 capsicum, diced
1 tomato, diced
2 green chilly, chopped
1/2 tsp turmeric powder
1 tsp Garam masala
Salt to taste

Method
Wash and soak the rice for 30 minutes.
Heat a pan, add a tbsp oil plus a tbsp of ghee.
Add whole spices, let the aroma release.
Add onion, Saute just till it changes color.
Add green chilly and capsicum. Saute for a minute.
Add cauliflower and tomatoes.
Add rice and roast for a couple of minutes.
Add dry spices and continue roasting till all the moisture is gone.
Add 4 cups water.
Switch off the flame and transfer to a rice cooker.
Put the cooker on cook mode.
Serve with a chilled Raita.

*The rice will be ready in about 40 minutes.






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Paneer Makhani Biryani

June 25, 2016, 11:30 am
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BM # 65

Week: 4, Day : 3

Theme: Rice Dishes


For Day 3 I have a layered Biryani, which was a super duper hit in my house. Pavani suggested this and I fell in love with it when I saw it on her blog. My son in law who is a hard core tomato and paneer lover simply loved it. My hubby enjoyed but he feels Biryani is incomplete without veggies. He is a vegetable lover, so not to be blamed.   


Anyway this is a real rich Biryani, fit to serve the nawabs...oh I mean our guests. You actually need nothing on the side but I liked the spinach raita which Pavani had served, I make the same Raita quite often , so thought why not. It paired very well. This way one gets to eat some greens too. Coming to the recipe.



Paneer Makhani Biryani

Ingredients
2 cups rice
1 tbsp ghee
1 bay leaf
2 cloves
1 small piece cinnamon
1 cup milk
1 cup water
Salt to taste

Method
Heat ghee, add the whole spices.
Saute till aroma release.
Add rice and roast foe a few minutes.
Add a cup of water and a cup of milk.
Add salt.
Transfer the rice to rice cooker and cook on cook mode.
The rice will be ready in 40 minutes.
Keep aside.

Paneer
300 gms herbed paneer, cubed
Salt to taste
Heat oil and roast the. Paneer on a non stick pan, sprinkle a little salt on it.
Else sprinkle salt and deep fry the paneer

Makhani Gravy
Ingredients
2 onions
2 tsp chilly garlic ginger paste
2 cups tomato purée
1 tsp coriander cumin powder
2 tbsp tandoori masala
1/2 tsp turmeric powder
2 tbsp cashew paste
1/2 cup fresh cream
Salt to taste

Method
Heat oil.
Add the onions and the chilly garlic ginger paste.
Cook till light brown.
Add tomato purée and the spices.
Cook till the moisture is completely absorbed .
Add cashew paste and fresh cream.
Add salt.
Mix well.
Add paneer and cook for a minute ortwo.


Assembling
In a bakeware dish, drizzle some melted butter or ghee.
Spread it all over evenly.
Divide the rice into three parts.
Spread one part of rice topped with half the Paner Makhani and gravy.
Sprinkle some nuts and fried onions.
Top with another layer of rice and the rest of the paneer and gravy.
Finish the rice with the third layer of rice .
Garnish lavishly with nuts and onions.
Sprinkle a few drops of saffron,which has been dissolved .
Cover with foil and bake at 180 for about 10 minutes.

Garnish
Fried onions
Fried nuts




I am sorry about the clicks., will click better pics and update the post soon. I know they do not do justice to this fantastic Biryani.






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Paruppu Suraikai Kootu / Bottle Gourd and Moong Dal Curry

July 2, 2016, 11:30 am
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BM # 66
Week :1 , Day: 1
Theme: Regional Dishes
Region:Tamil Nadu

The South Indian spreads serve a lentil based vegetable stew, called Kootu. This is served as a side dish and can be eaten with rice, roti or poori. Kootu can be made with different vegetables and lentils. It is nutritious and can be substituted for a heavier meal.

Bottle Gourd and Moong Dal both happen to be hubby's favorite, so I felt this was the perfect combination for the kootu I had to make. I was glad I made because even though bland everyone loved the comforting dish.

The Kootu was a part of the Tamil Spread that I made for the BM Buffet .

Paruppu Suraikai Kootu
Serves 2- 4
Recipe Source : Spice your Life

Ingredients11/2 cups bottle gourd, cut into large chunks
1/2 cup yellow Moong Daal

Paste
3-4 tbsp coconut
2 green chilly
1 tsp cuminseeds
Make a paste of the above ingredients.

Tempering
1/2 tsp mustard seeds
Few curry leaves
1 whole red chilly broken into pieces

Method
Wash the Daal and pressure cook the Daal and bottle gourd with salt and 1 cup water.
Once the daal and gourd are cooked add the paste and a pinch of turmeric powder to it.
Mix well and let cook for a few minutes.
Temper with mustard seeds , curry leaves and red chilly.
Serve hot.



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Cabbage Poriyal Tamil Style

July 3, 2016, 11:30 am
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BM # 66
Week :1 , Day: 2
Theme: Regional Dishes
Region:Tamil Nadu

For Day 2 under Regional Dishes I have a Cabbage Poriyal. Poriyals are served as a side dish for South Indian meals. They can be simply tempered with mustard and lentils or one could add grated coconut to them.This particular poriyal is a very simple one where I have tempered it with mustard, urad dal, curry leaves and whole red chilly. I had served this with the complete Tamil Spread that I cooked for Buffet on the Table.
The Poriyal might me a very simple one , but definitely very comforting specially when serving a spread.

Cabbage Poriyal

Ingredients
I small head cabbage, roughly chopped
2 tsp oil
1 /2 tsp mustard seeds
Pinch asafoetida
1/4 tsp urad daal
Few curry leaves
1/8 tsp turmeric powder
Salt to taste
2 whole red chilly, broken into pieces

Method
Wash and chop the cabbage.
Heat oil in a pan.
Add mustard, asafoetida, curry leaves and whole red chilly.
Add turmeric powder and immediately add chopped cabbage.
Add salt and stir well.
Cover and cook till the cabbage is tender but crunchy.



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Thayir Vada / South Indian Style Dahi Wada

July 4, 2016, 11:30 am
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BM # 66
Week :1 , Day: 3
Theme: Regional Dishes
Region:Tamil Nadu

I have been posting recipes from Tamil region of India since the past two days. Both the dishes were in my drafts since the BM Buffet. When Valli announced the Regional theme, I was happy that I already had two posts done , I had to make one more post . These are one of my favorite Dahi Wadas which we eat whenever we go to Sagar Ratna a special South Indian joint in Delhi. Those guys add in a little bit of sugar to the curd, wonder if our Tamil friends add, but somehow those mildly sweet chilled Dahi Wadas with ginger and green chilly have always attracted me. 

The North Indian Dahi Wadas are slightly different from these and taste equally good, but the Gujiya which is a stuffed Dahi wada is one of the best and my mom's specialty. There are a couple of other versions of Dahi Wadas, but for now it is the South Indian one.



Thayir Vada

For vadas
Ingredients
1/2 cup Urad dal
2 green chilly
Pinch asafoetida
Small piece ginger
Salt to taste

Curd
11/2 cups curd, whipped
1/4 cup milk
Salt to taste

Tempering
1tsp oil
1/2 tsp mustard seeds
Curry leaves

Garnishing
Red chilly powder
Boondi 
Coriander leaves
Finely chopped ginger and green chilly

Method
Wash and Soak the urad dal for at least 3-4 hours.
Grind the Daal adding salt, ginger and green chilly.
Add little water so that the Daal grinds smoothly.
Heat oil in a deep pan.
Remove the Vada batter in a bowl and beat it thoroughly so that it becomes nice and fluffy.
Wet your Hans and take a small portion and shape the Vada making a depression in the centre.
Gently slide in the hot oil.
Fry to a nice golden.
Similarly make the rest of the vadas.
Let cool and then immerse these in water.
Leave them for 10 -15 minutes.
Squeeze out water and place them in a bowl.
Whip the curd well adding salt and a pinch of sugar.
Add milk to get the right consistency.
Pour this curd on the vadas.
Sprinkle the garnishings and temper the vadas with mustard, asafoetida and curry leaves.




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Cucumber Spaghetti Salad

July 9, 2016, 11:30 am
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BM # 66
Week: 2, Day : 1
Theme: Soups and Salad

Cucumbers are one of my favorite , and I love them with simple salt and lemon too. These are so cooling during summers that at times I feel like going on a cucumber diet. For this week I have chosen Soups and Salads as my theme and For the very first day I have a cucumber salad.this is a very simple and quick salad and tastes fantastic too. Well we do try to find recipes that are quick and taste equally good , right ? Well this is. One such recipe. Flat ten minutes, probably less ! I made the salad using Veggetti. The Veggetti is a spiral slicer and turns veggies into nice long spirals, which look like spaghetti.  I picked it up during my Japan trip. It is available here too and perhaps much cheaper than what I paid, but then a food blogger does get carried away by these kitchen accessories . Right ?

Coming to the salad

Cucumber Salad
Ingredients
2 cucumbers
Handful of pecans
Chilly strands

Dressing
1 tsp honey
1 tsp lemon juice
1 tsp olive oil
Salt to taste
Pepper to taste

Method
Using the veggetti rotate the cucumber at one go, one can see the long noodles .
Place them in salted chilled water for 5-10 minutes.
Shake the dressing ingredients.
Drain the water from cucumbers and place them on the serving plate.
Sprinkle some crushed pecans.
Place the chilly strands .
( these are optional )
Pour the dressing and serve right away.



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Barley Salad

July 10, 2016, 11:30 am
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BM # 66
Week: 2, Day : 2
Theme: Soups and Salads

While on my trip to Dubai we were invited for a dinner at a friend's place and this Barley Salad is one of the salads that was served. Honestly speaking I had never tasted barley in a salad and was quite fascinated with it. It was a very big party and even though I wanted to ask the host about the salad I kept shut. I am sure had I tried asking then my hubby would have given me those killer looks. With time I forgot the salad. Later on my trip to Japan my daughter got a pack of barley and that is the time the salad flashed back.

I picked a packet from Japan and decided to call this friend in Dubai. She was sweet enough to send the recipe immediately. I made the salad right away and it was a big hit. Everyone simply loved it.hope you guys like it too.



Barley Salad

Ingredients
1 cup barley pearls
1 small onion, finely chopped
1/2 cup bell peppers ( red , yellow , green )
1 spring onion, finely chopped
1 tomato, finely chopped
1 green chilly, finely chopped
1 tbsp coriander leaves, finely chopped
1/2 cup peanuts, soaked and crushed coarsely
1 tsp golden raisins
1 tbsp pumpkin seeds
1 tbsp cranberry
Juice of 1 lemon
1 tsp olive oil
A small piece jaggery
Tamarind extract, according to taste
Salt to taste

Method
Soak the barley pearls for an hour.
Pressure cook for one whistle.
Let the pressure drop, drain the excess water.
Let the barley cool.
Mix in all ingredients.
Check for flavors, it should be a balance of all flavors, sweet, sour, spicy.
Adjust using tamarind, green chilly and jaggery.


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Mexican Tomato Soup

July 11, 2016, 11:30 am
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BM # 66
Week :2 , Day: 3
Theme: Soups and Salads

For the last day under the theme Soups and Salads I have a soup which is as good as a meal. The soup was in my drafts for such a long time. It was recently when I made the same soup, I realized that I had not posted it. 

It surely is a simple tomato soup but let me tell that the soup gets its creaminess from the rice. The canned tomatoes have a unique flavor, so do not try to substitute with raw ones.The garlic and lime add a amazing zing to the soup and when served with the dip, chips and cheese and olives, it just makes it a complete meal. The dip gets it crunch from onion and the jalapeños, they make it little spicy and tarty. All in all a soup you would want to make over and over again.


Mexican Tomato Soup

Ingredients
1 /2 spring onion
2 tsp olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
2 red peppers
1 big dried or fresh red chilly
2 x 400g tins of chopped tomatoes
800 ml water
1 tsp lime juice
Salt to taste

For the Dip
250 ml yoghurt
2 tsp pickled jalapeño chillies
1/2 onion, finely chopped
Salt to taste
Place the yogurt in a muslin cloth over a bowl.
Leave for 10 -15 minutes.
This will remove some of the water from it.
Beat it well and add chopped onions, salt and jalapeños.
Chill.

On the side
Dip
1 ripe avocado
Cheese
Olives
Tortilla chips

Method
Roast the peppers till charred.
Peel the charred skin and chop the peppers. Keep aside.
Heat oil and add the chopped spring onions.
Add crushed garlic, rice, coriander stalks, red chilly, canned tomatoes and the roasted peppers.
Add salt and water and cook in a pressure cooker for 2 whistles.
Let the pressure release.
Open the cooker and let the soup cool.
Using a hand blender blitz the soup till smooth.
Add lime juice.
Serve with the dip , avocado, cheese , olives and tortilla chips.

Note
You could serve the soup thick or add water to dilute it. You could even season it with oregano , chilly flakes or peppers.



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Paneer Chilly Paratha

July 16, 2016, 11:30 am
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BM # 66
Week: 3, Day : 1
Theme: Sandwich without Bread

Sandwiches is a very interesting theme and specially when you are challenged to make sandwiches without bread. Sandwich basically means any two layers stuffed with some kind of filling. The first in the series is Paneer Chilly Paratha.
It might sound strange but I like to eat Paneer Chilly with a chapati., just like roti sabzi. People laugh at me, but I don't care and eat it the way I enjoy. Couple of days Bachk I made Paneer chillyand suddenly I though of using rotis as my base for the sandwich. I had some left over rotis from the previous day so I smeared them with a little oil and placed the paneer chilly on top, covered with another roti and made a nice crisp sandwich.



Paneer Chilly Paratha

Ingredients
2 Chapatis
Oil or butter

Method
Heat a non stick griddle.
Spray some oil.
Place one chapati
Place the ready paneer chilly spreading it well, so as to cover the complete chapati.
Cover with another chapati.
Keep the flame slow.
Take a flat metal plate and place it on top of the sandwich prepared.
Place a heavy mortar and pestle on top of the lid.
Let one side become crisp, flip over.
You must spray some oil before flipping.
This has to be cooked on slow flame so that the chapati becomes nice and crunchy.



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Murukku Sandwich

July 17, 2016, 11:30 am
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BM # 66
Week: 3, Day : 2
Theme: Sandwich without Bread

For the second day under no bread sandwiches I have a Murukku Sandwich. This is a street food served in Chennai. I am not sure if my Chennai friends have had this.One of our friends of Foodaholics group suggested this sandwich and sent me a link too.
The sandwich gets ready in a jiffy, provided you have green chutney. Even otherwise it is a matter of couple of minutes and you have a lip smacking sandwich.



Murukku Sandwich

Ingredients
Murukku
Green chutney
Cucumber, sliced
Tomato, sliced
Chaat masala
Cheese, grated
Fine Sev ( gram flour vermicelli )

Method
Apply chutney on the Murukku.
Place a cucumber slice.
Next place a tomato slice.
Sprinkle Chaat masala.
Top with grated cheese.
Finally cover it with another Murukku which has chutney inside.
The chutney clings to the cheese and secures the sandwich.
Garnish with Sev.





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Chocolate Khakhra Sandwich

July 18, 2016, 11:30 am
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BM # 66
Week: 3, Day : 3
Theme: Sandwich without Bread

Khakras are very popular in Gujarat. It is a staple breakfast and the Gujju's need them with their morning or evening tea. They even munch them at odd hours. These are so popular that we get a very big variety of these. You name the flavor and it would be available. Chinese, Mexican, Pav Bhaji, Paani Poori, the list is endless. They even have chocolate khakras for the chocolate lovers. Basically these are for kids to be packed in lunch boxes.

For the third day under no bread sandwiches I have a khakra sandwich. I made this with Chocolate khakra making it more chocolaty by spreading generous layers of nutella. I stuffed some tinned pineapple slices and wished I had some whipped cream to top. Cream or no cream the sandwich vanished in a second. It had a amazing flavor and I made it for my breakfast.


Chocolate Khakhra Sandwich

Ingredients
Chocolate Khakhras
Nutella spread
Pineapple slices

Method
Spread Nutella on two pieces of Khakhra.
Pat the pineapple slices on a kitchen napkin to remove the excess syrup moisture and place on one piece of Khakhra.
Cover it with another Khakhra piece.
Garnish with Nutella and cherry or as you wish.





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Walnut and Cranberry Ladoos

July 23, 2016, 11:30 am
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BM # 65
Week: 4, Day : 1
Theme: Kids Lunch Box

Priya Sri is a blogger friend who taught me an easy ladoo and ever since I am hooked on on these. I love to try new varieties and find an excuse to make these. Suma is another blogger friend who is a ladoo expert and whenever I see ladoos on her blog I drool and wish to grab them right from that screen. Anyway for this week we have Lunch Box for kids as our theme. I made these ladoos for a young friend who had a baby and she loved them to the core.I made three different types and yes, I shall be posting all three this week. The ladoos are healthy and filling and would make a perfect snack for kids lunch box.

For the very first day we have Oats, Walnut and Cranberry ladoos. I am not very fond of oats but somehow I love them in ladoos. So here is how I made these...


Walnut and Cranberry Ladoos

Ingredients
1 cup oats
1/4 cup sugar
Ghee for binding
Roughly chopped walnuts
Roughly ground cranberries

Method
Roast the oats till slightly crisp.
Transfer them to a mixer and powder them.
Remove in a tray.
Add chopped walnuts and cranberries, which have been slightly pulsed in a mixer.
We could add them without pulsing, but this way you get a cranberry flavor which is more prominent.
Add powdered sugar and ghee.
Bind them into lemon sized balls.
Store in an airtight container.






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Poha Naariyal Ladoo

July 24, 2016, 11:30 am
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BM # 66
Week: 1 , Day : 2
Theme: Kids Lunch Box


Continuing with the theme of Kids Lunch Box , I have another ladoo today. This ladoo has been made with Poha or the beaten rice along with dried coconut. I added some pistachios and raisins which gave these ladoo an amazing flavor. Poha should be roasted on very slow flame till slightly crisp. I roasted the coconut too, but just for a couple of minutes.





Pohe Naariyal ke Ladoo

Ingredients
1 cup poha
1/2 cup coconut flakes
Sugar to taste
1/2 tsp Cardamon powder
Raisins
Finely chopped pistachios /almonds / cashews


Method

Roast the poha till nice and crisp.
Roast the coconut for a couple of minutes.
Saute the raisins in ghee, they should swell up.
Pulse the poha and coconut to a fine powder.
Add raisins, pistachios and Cardamon.
Add powdered sugar and mix well.
Now start adding ghee , add just enough for the ladoos to bind.




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Oats Ladoo with Badaam Pista Kesar

July 25, 2016, 11:30 am
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BM # 66
Week: 4, Day : 3
Theme: Lunch box Recipes

Day 3 and here is yet another Ladoo. The third ladoo for Kids Lunch Box theme. Well I did promise to post all of them , right ? Anyway these ladoos are full of dry fruits . I have added some roasted oats to this , the rest of course you know it all. I used almonds, pistachios, and cashews. I added some powdered Kesar and cardamon to the ladoos and garnished them with saffron and pistachios.

Since kids avoid eating nuts this is a wonderful way to feed them with nuts and oats, what a healthy lunch box !


Oats Ladoo with Badaam , Pista Kesar

Ingredients
1 cup oats, roasted
1 cup dry fruits, powdered
1/2 cup sugar or to taste
Ghee for binding
1 tsp Cardamon powder
Few strands saffron

Method
Roast the oats, let cool.
Pulse them to a fine powder.
Mix oats, powdered dry fruits, sugar, Cardamon powder and some powdered saffron.
Warm the ghee and add gradually mixing with hands.
Add just enough for them to bind.
Garnish with saffron which has been dissolved and made into a paste.
Apply this on the ladoos and place a chopped pistachio on top.
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Gur Ki Baakhri

August 1, 2016, 11:30 am
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BM # 67
Week: 1, Day : 2
Theme: Lunch box Recipes

For the second day under Lunch Box series I have a Gur ki Baakhri. These are made from whole wheat flour and jaggery. Both these are very nutritious and are an ideal pick for the Kids Lunch Box.

Adding Cardamon and sesame gives a wonderful flavor to these flat breads , they can be enjoyed with or without an accompaniment.The best part is that these have a good shelf life and can be made and stored for more than a week, of course depending on the temperature and surroundings.


Gur ki baakhri

Ingredients
2 cups whole wheat flour
1 cup jaggery 
1 tsp sesame seeds
1/2 tsp cardamom powder
2 tablespoon ghee 

Method
Take a pot, add jaggery and 2 tbsp of water.
Heat till the jaggery melts.
Let cool.
Add all ingredients to the flour and knead a firm dough with the jaggery mix.
Roll out disc of the desired size and cook on slow fire .
Flip the Baakhri from time to time and drizzle ghee lavishly.
Cook till golden and crisp.




Check out the Blogging Marathon page for the other Blogging Marathoners doing 

BM#67
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Gujarati Fafda

August 2, 2016, 11:30 am
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BM # 67
Week: 1, Day : 1
Theme: Lunch box Recipes

If you come to Gujarat and you check the lunch boxes of kids you will find Gujarati snacks. Gujarati's are very hard working and they make fresh Farsaan everyday. It is easy for them to fill up the lunch box with these farsaans .

 Fafda is one of the snacks which I had never made and when my neighbor told me that she is an expert, I did not waste a day. So for today we have a lunch box from Gujarat.

The fafdas are served with green chilly . The outside vendors serve raw papaya chutney and Kadhi with it. Chutneys take a back seat when these fafdas are served with tea.

Gujrati Fafda

Ingredients
500 gms besan
10 gms salt
5 gms cooking soda
1 tsp carom seeds
1 tsp black pepper, coarsely ground
1/4 tsp asafoetida
100 gms oil

Method
Sieve the besan and add carom seeds and coarsely ground pepper.
Heat about 1/2 cup water, add salt , cooking soda and asafoetida.
Strain this mixture and let cool a little.
Test check with your finger, if you can put your finger in this water , you are ready to use.
Slowly start adding the warm water and oil and start binding the dough.
The dough will be very sticky in the beginning and you
will have to use a spatula to scrape the dough from the Thali and from your hands from time to time.
Knead the dough till it is pliable and no more sticky.
The dough is ready to use only after it is no longer sticky.
Take a small lemon sized ball, make oblong shape, place it on a wooden plank and pressing with your palm, stretch the dough forward.
Here is a small video which shall help you to understand.
Deep fry on slow fire . Remove from oil as soon as they change the color.
Remove on a kitchen napkin and serve with fried green chillies.




Check out the Blogging Marathon page for the other Blogging Marathoners doing 

BM#67


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Gur Ki Baakhri

August 3, 2016, 11:30 am
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BM # 67
Week: 1, Day : 2
Theme: Lunch box Recipes

For the second day under Lunch Box series I have a Gur ki Baakhri. These are made from whole wheat flour and jaggery. Both these are very nutritious and are an ideal pick for the Kids Lunch Box.


Adding Cardamon and sesame gives a wonderful flavor to these flat breads , they can be enjoyed with or without an accompaniment.The best part is that these have a good shelf life and can be made and stored for more than a week, of course depending on the temperature and surroundings.



Gur ki baakhri

Ingredients
2 cups whole wheat flour
1 cup jaggery 
1 tsp sesame seeds
1/2 tsp cardamom powder
2 tablespoon ghee 

Method
Take a pot, add jaggery and 2 tbsp of water.
Heat till the jaggery melts.
Let cool.
Add all ingredients to the flour and knead a firm dough with the jaggery mix.
Roll out disc of the desired size and cook on slow fire .
Flip the Baakhri from time to time and drizzle ghee lavishly.
Cook till golden and crisp.




Check out the Blogging Marathon page for the other Blogging Marathoners doing 

BM#67
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Polvorones,Spanish Amond Cookies

August 4, 2016, 11:30 am
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BM # 67
Week: 1, Day : 3
Theme: Lunch box Recipes

Kids always like cookies and biscuits in their lunch box, perhaps cookies are a good option for mothers too as there is no need to fret on the lunch box early morning. Kids do not like nuts , and we want to feed them, right ? So here is a wonderful way to sneak in almonds in their cookies. These cookies are very very soft and at the same time addictive too. Gayathri had posted these long back and I had bookmarked , infact I made them a while back and decided to post them as they fitted my Lunch Box theme perfectly. 



Spanish Amond Cookies

Ingredients
110 gms All purpose flour
40 gms icing sugar
50 gms almond flour
100 gms unsalted butter

Method
Preheat oven to 150C.
Cream together butter and icing sugar.
Slowly add both almond flour and all purpose flour to the butter mixture .
Mix to form a semi soft dough.
Roll it on a lightly on a floured counter .
Cut with a cookie cutter.
Arrange on a greased baking tray.
Bake the cookies for 20 minutes or until slightly brown.
Let cool.
Dust with icing sugar and serve.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#67



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Sinful Chocolate Pudding

August 9, 2016, 11:30 am
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BM # 67
Week: 2 , Day : 1
Theme: No Bake Dessert

For the first day under No Bake Desserts I have a sinful chocolate pudding. This is a dessert that I took for a party. The host asked me to get something really nice and that confused me. I did not have much time and wanted something which would be quick as well as appreciated. I know chocolate is a favorite flavor with all , so I made this pudding which was a big hit. The original recipe was without nuts but I added some oreo bits, pecans and cranberries which became the highlight of the dessert.

It happens to be my younger daughter,Sandhya's birthday today , so wishing her a very very happy birthday with this dessert.



 Chocolate Pudding

Ingredients
2/3 cup sugar
1/4 cup cocoa
3 tbsp corn starch
2 1/4 cups milk
2 tbsp butter
1 tsp vanilla extract

Optional ingredients
Oreo bits
Cranberry
Pecans

Garnish
Chopped pecans
Cranberry
Hershey's dark chocolate kisses
Golden balls
Mint

Method
Stir together sugar, cocoa, cornstarch in a pot.
Gradually add milk, stirring constantly.
Cook over medium heat , till boils and the mixture thickens.
Remove from fire.
Add butter and vanilla extract.
Add the optional ingredients.
Stir continuously so that the pudding cools and a skin does not form.
Pour into bowls and garnish.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#67

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